Actually, I just remembered, according to Richard Wrangham in “Catching Fire: How Cooking Made Us Human” (excellent book!), marriage originated because of cooking. Supposedly even to this day, in some tribes girls are allowed to sleep around until they start cooking for a man. At that point, they are considered “married” (or rather, not allowed to sleep around).
Actually, I just remembered, according to Richard Wrangham in “Catching Fire: How Cooking Made Us Human” (excellent book!), marriage originated because of cooking. Supposedly even to this day, in some tribes girls are allowed to sleep around until they start cooking for a man. At that point, they are considered “married” (or rather, not allowed to sleep around).
From what I’ve read about nutrition, US citizens are malnourished regarding most nutrients (except protein), it is difficult to get all the nutrients that are recommended, the veggies/fruits/whole grains are the best sources, the lean meats/fat free dairy/nuts/seeds are next best, cooking destroys nutrition most of the time, microwaves and steaming destroys the least, old food looses nutrition, food that has traveled far looses nutrition, unripened food never had much nutrition.
So, eat the good food, fresh and ripe, only cook what veggies/fruits need to be (squash, potato, wax turnip, parsnip, etc.), enjoy exploring the rich variety rather than merely a few items, and the microwave is quick, easy, and safe. Eat salads, explore the herbs and spices for flavor. I like it.
I think that people are overwhelmed by two flavor combinations: fat with salt, and fat with sugar. They are like an addiction, people can’t get enough of them, and the junk food companies love to sell them.
I think that people are overwhelmed by two flavor combinations: 1) fat with salt, and 2) fat with sugar. They are like an addiction, people can’t get enough of them, and the junk food companies love to sell them.
Hmm… You mean like 1) bacon and 2) bacon enrobed in chocolate?
I really enjoy cooking, in particular grilling and smoking. Although some of my creations aren’t always edible. (Had a pot of meat sauce I made over the holidays that was so bad I threw it out. ) I can follow a recipe fairly well, but personal creations which aren’t based on the modification of an existing recipe (see comment about meat sauce) are hit or miss.
And for the non-meat eaters out there, don’t think grilled/smoked excludes you!
So, eat the good food, fresh and ripe, only cook what veggies/fruits need to be (squash, potato, wax turnip, parsnip, etc.), enjoy exploring the rich variety rather than merely a few items, and the microwave is quick, easy, and safe. Eat salads, explore the herbs and spices for flavor. I like it.
I love parsnips and squashes. Parsnip is a very under-rated veggie, you’d be surprised at the number of people who have never tasted this delicious veggie!
I agree about parsnips. I thought they’d be similar to rutabagas, another vegetable I like, if prepared correctly, but they are quite different and well worthwhile.
Squash don’t do much for me, but I like all the crusifers and sweet potatoes and yams. I like most of the common ones like carrots, tomatoes, peppers, onion, garlic, and celery. However, the only way cucumbers should ever be eaten is after they’ve been properly mummified in salt, vinegar, and dill for a number of months.
Where’s that puking smilie?
Although, hope remains alive:
“Though as of 3pm on February 13th, they had plenty of these unique Valentine’s Day food gifts still sitting around.”
I’ll stick with the likes of
jump_in_the_pit - 10 January 2011 01:13 AM
So, eat the good food, fresh and ripe, only cook what veggies/fruits need to be (squash, potato, wax turnip, parsnip, etc.), enjoy exploring the rich variety rather than merely a few items, and the microwave is quick, easy, and safe. Eat salads, explore the herbs and spices for flavor. I like it.
Although correctly prepared is key with them good ‘ol turnips and parsnips.
) I can follow a recipe fairly well, but personal creations which aren’t based on the modification of an existing recipe (see comment about meat sauce) are hit or miss.
