HarveyCanal"a distraction from my main thesis." 13,234 Posts
You have to have good vibes to prepare the food cause u dont wanna transfer bad vibes to the patron.
I agree with this theory. Food prepared by a cook/chef who takes no pride or puts no love into the food he or she is creating can be less than satisfying.
I always think of how shamans/herbalists say that you decrease or even destroy the potency of herbs if they are cut with metal. Apparently it's better to use wooden utensils or a shum shum (Haitian name for mortar and pestle) or no utensils at all. Obviously, there is an art to food preparation that has been lost on American culture.
You have to have good vibes to prepare the food cause u dont wanna transfer bad vibes to the patron.
I agree with this theory. Food prepared by a cook/chef who takes no pride or puts no love into the food he or she is creating can be less than satisfying.
I always think of how shamans/herbalists say that you decrease or even destroy the potency of herbs if they are cut with metal. Apparently it's better to use wooden utensils or a shum shum (Haitian name for mortar and pestle) or no utensils at all. Obviously, there is an art to food preparation that has been lost on American culture.
Metal isnt natural?
I think Southern American Cuisine has retained that art.
I bought my lady a crock pot for x-mas and the other day she through some ribs and bbq sauce on and safe to say it was the bomb diggy!!!! Seriously.........
Yeah I've yet to try ribs in the crock pot. I bet they'd be good. I'm kinda holdin' out on my home cooked ribs experience until I get a smoker. Might have to break that and try 'em in the crock pot.
I think Southern American Cuisine has retained that art.
Handmade buiscuits =
There was a great nytimes article about this book a while back. Really cool story, I was looking for the book a few weeks ago but couldn't remember the title. I will have to pick it up.
I grew up in a house where the crockpot was always on... Mums chicken soup... awww man...
Im all about slow cooking the cheapest cuts i can find, my wifes grandmother (RIP OMA) has a KILLER recipe for slow cooked beef but i cant give it up.
I wholeheartedly agree with the goodvibes theory.
I have always thought of food as like music: flavours are made of high and low notes, bass and treble... you just need to know how much of each to add.
Anyways, FejMelba will be here soon to school us all on slow cooked food: that kid is a demon with the tagine...
I always think of how shamans/herbalists say that you decrease or even destroy the potency of herbs if they are cut with metal. Apparently it's better to use wooden utensils or a shum shum (Haitian name for mortar and pestle) or no utensils at all. Obviously, there is an art to food preparation that has been lost on American culture.
Tell that metal thing to the French. I'm pretty sure they know something about cooking, considering it's one of the six essential arts.
Obviously, there is an art to food preparation that has been lost on American culture.
I call pure bullshit. Firstly, your statement implies that it's possible to speak of a monolithic American cuisine (or culture, for that matter), which is absurd. Secondly, American cooking at its best is absolutely world class.
But hey, maybe I'm wrong, so please tell us about that special art which is lost on the Americans.
Comments
I always think of how shamans/herbalists say that you decrease or even destroy the potency of herbs if they are cut with metal. Apparently it's better to use wooden utensils or a shum shum (Haitian name for mortar and pestle) or no utensils at all. Obviously, there is an art to food preparation that has been lost on American culture.
except, of course, for you. you still get it.
Metal isnt natural?
I think Southern American Cuisine has retained that art.
Handmade buiscuits =
Toaster/Convection Oven
There was a great nytimes article about this book a while back. Really cool story, I was looking for the book a few weeks ago but couldn't remember the title. I will have to pick it up.
Im all about slow cooking the cheapest cuts i can find, my wifes grandmother (RIP OMA) has a KILLER recipe for slow cooked beef but i cant give it up.
I wholeheartedly agree with the goodvibes theory.
I have always thought of food as like music: flavours are made of high and low notes, bass and treble... you just need to know how much of each to add.
Anyways, FejMelba will be here soon to school us all on slow cooked food: that kid is a demon with the tagine...
Tell that metal thing to the French. I'm pretty sure they know something about cooking, considering it's one of the six essential arts.
Oh no you didn't!!!!!!!!
Parachute Club, Luba, & Honeymoon Sweet. All day, every day.
I call pure bullshit. Firstly, your statement implies that it's possible to speak of a monolithic American cuisine (or culture, for that matter), which is absurd. Secondly, American cooking at its best is absolutely world class.
But hey, maybe I'm wrong, so please tell us about that special art which is lost on the Americans.