Recreation

Am I Obsolete ?

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I love food

I love food for the sake of food.
Does that make me obsolete? Out of touch? Old fashioned?
Removed?  Aged? Antiquated?  Archaic,? Bygone? A fossil?
Moth-eaten?  Out-of-date?  Outmoded? Primeval? A relic?
Or just plain stupid ?

Why do I ask this question ?
Well, most of my post’s are getting very positive, kind,
approving comments, which makes me happy , appreciated and
assured that traditional, simple, real food still has a stronghold
in the culinary universe. Most of my followers are food professionals
of  a certain age, the “riper” age usually, and a wide variety of
older, younger, middle aged, more or less experienced home
cooks, culinary students and food enthusiasts of all sort’s.
Great ! Who would complain? I certainly don’t !
But I really wonder why I don’t attract more so called FOODIES.
Isn’t the whole point of calling oneself a foodie the point to indicate
a strong love of  all types  of food, in any way, shape and form ?
Yet it seems to me  that some (most?) foodies are more interested in
creations that look like architectural creations, less like FOOD that is
nourishing, tastes great and is beautiful to look at. When I look at the
Internet lately and see some of the dishes out there, I ask myself if
there really is a huge part of the population which think’s that a 30 course
tasting menu made of lot’s of unidentifiable stuff that takes 4 hours
or more  to consume and cost as much as a used car is the new way to eat daily ?

While I am the first person to enjoy some of these foods and I can
appreciate the time, craft, effort and artistry that has gone into that kind of food,
by extremely passionate, highly professional chef geniuses who are truly amazing and
are bestowed with rare culinary gifts, insight and energy, I will never assume
that this is the way people will eat regularly in the future, breakfast, lunch and
dinner. I rather think meals like that should be appreciated
for what they are supposed to represent : Special rare, highly anticipated occasions
which are extraordinary for their cost, beauty, and rarity.

Besides, a lot of these so called modern interpretations of food
are nothing but weird, ridiculous crap, produced by people who call themselves
chefs and innovators who don’t have the slightest idea about good FOOD,
I am highly amazed of the large amount of guest’s in some of these “temples of modern cuisine”
who are gullible  enough to fall for some of the idiotic concoctions presented as innovations.

Again, I want to highly stress that I am a strong believer and admirer of innovation, artistry,
extraordinary new way’s to prepare and present old and proven dishes and explore
new way’s to prepare and improve long forgotten and under-appreciated ingredients
and find new food items and combinations nobody thought of before or which were
just ahead of their time .
But, Food is food. Crap is crap. Period.

So, I beseech all food lovers out there, old and young, experienced or not,
professional or not, to please don’t let the cuisine of our culinary tradition disappear.

Let’s continue to cook and eat them with the respect, love and passion they deserve.
Please continue to explore new stuff, experiment, develop, evolve and improve our
beloved culinary heritage.

I look at myself in the mirror and see an old man, but I
don’t think that should be a reason to dispose of me.

Same with our food. Old can mean ripe, proven, always reliable, satisfying,
reassuring and a great addition to new and exciting way’s and thing’s.

In conclusion, I believe there is a time for everything:

A )  A time for expensive, highly elevated food, presented in the most outrageously beautiful amazing fashion   🙂
B)   A time for excellent, beautiful, nourishing, economic, simple food, presented nice, clean and appetizing  🙂

C) There should NEVER be a time for pretentious crap  😦

Bon Appetit !
Good Is Good. Crap Is Crap !
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” Going Bananas “

Image Source : dachshundlove.blogspot.com

 

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I found this on Recyclebank.com and thought it merit’s a share.
Enjoy  🙂

8 Great Ways to Reuse Bananas

Aug 17, 2012 by Trish Smith
You can reuse the complete banana, from inside out, to assist you with some of life’s every day challenges.

I was inspired by the previous story I wrote, Fuel Starts Going Bananas, to read more about the reusability of bananas. Besides throwing the peels into my backyard composter, I didn’t really know any other things to do with the leftover banana waste.

So I did some research and discovered a bunch of eco-friendly ways to reuse bananas instead of just throwing them away. Here are a few of the most interesting alternatives:

    • A tip from ThriftyFun says that if you happen to get bitten by red fire ants, by rubbing the inside of a banana peel on the bite you will prevent it from itching and getting inflamed. This also works for mosquito bites.
    • You can use bananas as fertilizer, either by putting them directly into your composter like I do, or by cutting them into little pieces and mixing them in the soil. Bananas are great for plants because they are rich in phosphorous and potassium.
    • Rubbing the inside of a banana peel onto your brown leather shoes is a great way to clean them and keep them shiny. Also works for non-leather shoes.
    • The potassium in banana peels can cure you of warts in less than 2 weeks.
  • By gargling with water and salt, and then rubbing a mixture of banana peels onto your teeth for about 2 weeks, they will get significantly whiter.
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    Read the rest of the article HERE.
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” Old Fashioned Ice Cube Recipe “

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Image: Igloo Ice Bournemouth

Two day’s ago the unthinkable happened :

My ice maker went to ice makers heaven     😦
After the initial shock and the ensuing mourning,
deep panic set in. Do I have to drink warm Ice tea  (“Warm Tea”)
until the technician has fixed or replaced my old Ice Magician ?
I am very opposed to buying the bagged ice from super markets or
gas stations, somehow the price and apparent lack of sanitation
prevents me from finding any appeal in putting this stuff in my drinks.
(Boiling it to sanitize does not seem to be a solution ?)
So, I set out to re-conquer the lost art of artisanal ice making.
In the very back of the garage where we store our ancient cooking utensils
and cooking equipment I found a couple of clear plastic ice trays, obviously
never used and still in their original plastic wrapping.
So for a while, I pondered about the recipe which was locked out of sight
for so many years in the bowels of our build in electric ice maker.
After much research and experimenting, I settled for the following recipe
which I selflessly like to share with you, hoping it will give you as much
pleasure and satisfaction as it has given me during the past few day’s.
Here it goes, I present  with with unrestricted, understandable pride :

” Royal Ice Cubes

Equipment :

Freezer or freezer part of your refrigerator
Ice tray

Ingredient’s :

Dihydrogen Monoxide,  (H2O),   sometimes also called “Water”

Method :

Fill ice tray’s to 4/5 with water, carefully transfer to freezer.  X
Freeze dihydrogen monoxide for several hours until frozen solid.
Remove ice cubes from tray as needed.

Cheers !  Life is Good !

X   Be care full not to spill water on floor, as this can result in a slip,
which can result in a fall, which can result in you hitting your head
on a hard surface, which can result in considerable damage to your brain,
which would be a shame but has probably happened to many of the folk’s
who display  increasingly strange behavior around us.
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p.s.
My handyman replaced the ice maker and thing’s are back to a less dangerous daily routine.
I do not remember if there was a slip / fall / brain damage incident         🙂
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Image: MP SOLVING

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” When A Cook Makes A Mistake…..Culinary Quotes “

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Culinary Wisdom at it’s finest  🙂
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” If an architect makes a mistake,  he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and say’s it is a new recipe.”
Paul Bocuse

“All the best cooking is simple. There is really nothing new in it. I have 4,000 cookbooks dating back to 1503, and everything that is in nouvelle cuisine was there 200 years ago.”
Anton Mosimann

“All of Bavaria can be divided into a small group of butchers and a larger group of people who look like butchers.”
Heimito von Doderer

“After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking 30 or 40 postage stamps.”
Miss Piggy

“A nickel will get you on the subway, but garlic will get you a seat.”
Old New York Proverb

“…the key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don’t eat too much junk food. It’s no more complicated than that.”
Marion Nestle

“A house where neither wine nor welcome is served to friends, soon will have none.”
Rob Hutchison

“A converted cannibal is one who, on Friday, eats only fishermen.”
Emily Lotney

“A diet is when you watch what you eat and wish you could eat what you watch.”
Hermione Gingold
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” Poor Man’s Cordon Bleu “

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Poor man’s cordon bleu

Mock cordon bleu
Hans’ cheese burger

Whatever you want to name it, this is a great dish.
Of course, you can replace the cheese with any other cheese,
such as roquefort, brie, tilsit, cheddar.

Bon Appetit ! Life is Good !
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