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10 things I learned from food media (and not from momma)

Everything said in previous posts, plus 2...

1. Fresh Cracked Pepper (none of that crap in a tin)!
2. Kosher Salt

Oh, and frozen artichoke hearts (if you can find them). They pair perfectly with pasta! And they are less expensive, not to mention tastier, than their canned brothers.

I was raised solely by a single father. So, if I didn't learn how to cook it was goulash every night.

BoogieLove at 1:05PM on 07/08/08

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Recent Comments | Response to Comments

From Talk

10 things I learned from food media (and not from momma)

Everything said in previous posts, plus 2...

1. Fresh Cracked Pepper (none of that crap in a tin)!
2. Kosher Salt

Oh, and frozen artichoke hearts (if you can find them). They pair perfectly with pasta! And they are less expensive, not to mention tastier, than their canned brothers.

I was raised solely by a single father. So, if I didn't learn how to cook it was goulash every night.

BoogieLove at 1:05PM on 07/08/08

From Talk

10 things I learned from food media (and not from momma)

Vegetables are yummy--if they don't come from a can and/or are overcooked.

barbok at 9:54PM on 07/12/08

From Talk

10 things I learned from food media (and not from momma)

My dad was really big on presentation. He always told me people eat with their eyes first, something I've kept with me to this day. I plate food for myself and I still won't just slop stuff down... bf makes fun of me but I find the food that touch bit more enjoyable when it looks pretty :)

Anything that my mom doesn't like eating though... that, I had to learn from the media, since I was never exposed to it growing up.

feistyfoodie at 11:13AM on 07/12/08

From Talk

10 things I learned from food media (and not from momma)

You cannot have a decent soup or stew without a proper soffritto. Without a good base, there just won't be any flavor. So many people I know say they can't make soup at home that tastes like anything. I must always reply that it's what you start with that really counts in terms of flavor. Making a pot of soup then trying to impart flavor to the nearly finished product by dumping in salt, spices and herbs to an already bland product just does not work.

robincat at 1:54PM on 07/09/08

From Talk

10 things I learned from food media (and not from momma)

Kosher salt.

Also, slicing meat thinly and against the grain to improve tenderness. I had thought that cooking tough meats low and slow would be enough, but I hadn't known that the way I sliced it made such a difference.

minstrel at 2:59AM on 07/09/08

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