I've been venturing into the kitchen this last 2 weeks as Priya's away. Some thoughts triggered by that:
-- Eating raw veggies: What would life be like if we didn't automatically expect our food to be a source of pleasure ? Eating raw veggies can have multiple kinds of effects: one , of a completely different taste and texture sensation than cooked food. That's what is so hard to take. It also has an intrinsic healthy feel -- when I feel I've been eating too much junk, and my body wants to do something nice, it'll instinctively respond positively to the idea of eating raw vegetables. And lastly, the point I started out with -- it could feel basically tasteless and sensation-less. If we are just okay with that -- wouldn't it simplify eating and life ?
(Angst above coming from a waistline that is not doing well)
-- Sugar (and salt): Consider how very unnatural normal refined sugar is -- little manmade grains and a somewhat metallic taste. When there are so many things that are naturally sweet, why do we use sugar ?
-- Popcorn is a marvellous thing. It looks like a highly processed food item, who would guess it came from heating corn grains
-- There are two kinds of cooking. You can just try to sling some vegetables into a pan or pressure cooker add salt or garlic or whatever you think might be appropriate and generally it turns out okay since you watching it and can be making small continuous adjustments. The other type is with a developed body of knowledge like Indian (or any other reasonably developed cuisine) cooking. Try winging a rasam or sambar like above and you won't get very far.
-- I'm trying to understand some of the principles behind cooking. For example when you fry a vegetable like cabbage with a little oil, what are the interactions between the moisture in the vegetable and the frying in oil process ? For best results does the process of dehydration of the vegetable precede, come after, or occur at the same time as the process of the frying ?
-- What are the well-developed cuisines in the world. Indian for sure, Chinese, perhaps Thai, French. American I think qualifies due to the sheer range and variety across different states and timeperiods. Any others ?
One of the most difficult meals I had was at a Peruvian restaurant in Salt Lake City, Utah. I was gagging.
One of the most difficult meals I had was at a Peruvian restaurant in Salt Lake City, Utah. I was gagging.
Looks like I'm spending more time thinking about cooking than cooking. Having pizza tonight :-)