<http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?_r=1&hp>
Eight pages but insightful.
Bill
--
Garden in shade zone 5 S Jersey USA
<Charlie> wrote in message
Early in the week younger son and I
> trapped half a hundred large crawdads, yabbies to you, and purged them
> for two days in a ninety gallon tank of rainwater, which had a
> recirculating pump and an dual air pump with two bubblers. Grands
> enjoyed watching and *not* touching the mudbugs! (The purging water,
> with its nutrients, is then pumped to the garden)
> Locally raised sweet corn (hours off the stalk) wild caught shrimp,
> organic red potatoes, the crayfish, Andouille and smoked sausage all
> boiled up outside and served with fresh from the garden cukes with
> rice wine and salt dressing and fresh from the garden green beans
> dressed with from the garden garlic sauteed in butter and fresh from
> the garden ripe tomatoes (finally).....
Hmph! Why wasn't I invited? I'd have done such a meal real justice and
homage (just try getting my snout away from a trough with such treats in
it...........)
wrote:
>> Meals like this, eaten with fingers, are becoming more common with us
>Huh! I always eat the fingers separately ;O)
Hah....a true gourmand ye then are not, 'twould appear!
Charlie
<Charlie> wrote in message
>><Charlie> wrote in message
>>>"FarmI" <ask@itshall be given wrote:
(snip)
>>These days I seen to have enough trouble feeding ourselves let alone a
>>host
>>of people, but I do enjoy cooking with my 3 year old grandson.
> Yep. In the past I didn't understand how my elders could lose
> interest in cooking and all that stuff. Why would they go out to eat
> so often? I now understand.
I don't think I've lost an interest in cooking and we certainly eat out far,
far less than we once used to do. In our case we seem to be spending more
time cooking but doing more basic and more inventive stuff.
I now cook a lot more bread and preserves than we did in the 80s - being
retired, I have more kitchen time. We also now spend more time inventing
recipes or ways to cook more produce from our garden. This is a real
challenge at this time of the year when we're approaching the traditional
time of the 'hungry gap' of Spring.
Our winter garden is now quite sad and not a great deal in it - broccoli,
silver beet (chard), potatoes (still in the ground) and a few other sad
looking things, so what to do with that lot?
Last night's main course was a vegetarian lasagna made with home made pasta
and steamed veg that included broccoli leaves, silver beet and a few other
greens gleaned from the garden.
And the bloody chooks have gone on strike and aren't laying! Not as many
eggs as there should be - lazy sods!
>>> Meals like this, eaten with fingers, are becoming more common with us,
>>> as we prepare and experience more food from other cultures. I believe
>>> it heightens the food experience and is much more inclusive and
>>> comfortable for the toddlers, as we enjoy food with them in the way
>>> that is still most natural for them.
>>
>>Describes it to a 'T'! So far the 3 yr old and I have only done pretty
>>simple things such as pikelets and baba ganoush (since he loves to operate
>>the Tupperware mixer that beats and chops), but he's a whiz with a knife
>>and
>>I know he won't cut himself even if his chopping isn't very even yet.
>>He'll
>>get there though with more practice. Great little bowl licker and finger
>>dabber-innerer.
> Yeppers. Elder grandson has been using the knife here since three
> also, though he started not with one of the sharp ones, but had his
> own that was not likely to cut to the bone or worse. He now uses the
> same as we do. He has seen, on me, what a proper edge will do to
> flesh and has learned not to hurry with a knife.
> Heh heh, the kitchen whizz is one of the first they start with and has
> a particular fascination for them...noise, action, results....gets no
> better! We've not been able to run the whizz, nor the mixer, without
> a youngster attached to hip for a long while. :-)
We haven't used the real whizz yet, but we'll get there.
We do a lot of camping and since I like to eat well whilst doing that, I
bought this gizmo and this is the devise he really loves using - sort of a
manual whizz:
http://www.tupperware.com.au/wps/wcm/connect/aus/website/ProductGallery/ProductCategories/SliceDice/
> Pikelets? New to me. These?
> http://allrecipes.com/Recipe/Yummy-Pikelets/Detail.aspx
Yeah. Traditional afternoon/morning tea fare served with strawberry jam and
cream (an easy alternative to scones) - sort of a thick pancake batter
recipe and smallish - 4 inch max across and the ideal thing to make in an
electric frypan. More recipes here:
http://www.taste.com.au/recipes/search.php?keywords=pikelets&publication=
> If so, this is a great recipe for the younguns and soon to be
> prepared. Thanks.
More than welcome.
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> for two days in a ninety gallon tank of rainwater, which had a
> recirculating pump and an dual air pump with two bubblers. Grands
> enjoyed watching and *not* touching the mudbugs! (The purging water,
> with its nutrients, is then pumped to the garden)
> Locally raised sweet corn (hours off the stalk) wild caught shrimp,
> organic red potatoes, the crayfish, Andouille and smoked sausage all
> boiled up outside and served with fresh from the garden cukes with
> rice wine and salt dressing and fresh from the garden green beans
> dressed with from the garden garlic sauteed in butter and fresh from
> the garden ripe tomatoes (finally).....