What a honey of a mess! It's getting so complicated in the food markets to know what you are REALLY eating, or not. If you like honey, or if you are just interested on how complicated and tricky food distributors/producers can be......check this article out:
Something I feel like I've known most of my adult life is that eating fresh food from your own garden is simply the best. Unfortunately, that's not how I have lived my life. Convenience, poor habits and temptation have been key factors in my developing unhealthy eating habits. I also believe what others, and myself, have believed to be "good food" has been a misnomer. When I was very young, I thought eating a whole bowl of artificial whipped cream was "eating good", at least until my mother gave me the opportunity to sit down and have the whole bowl to myself. Suffice to say, my concept of "all the whipped cream I could eat" was no longer on my list of "good foods to eat". Personal food culture, which can involve alot of different factors, including our emmotions, usually dictates what our eating habits and good food concepts are going to be. I posted a good 'common sense' article link today that I think gives a down-to-earth assesment of common sense eating.
Something that tastes good! But, really, "good" is not one of the specific taste sensors that we have to determine if something "tastes good". So, what do we have to work with? Chef Roland has told me that people "eat with their eyes first" and that's why presentation is so important. However, I thought it would be fun just to offer a little science lesson about our 'tasters' and how they work for us. I took the link from Wikipedia and if you don't like the information there, try putting in a search yourself for "how do we taste" or something similar. You'll get a whole host of links to choose from. It's amazing how many 'taste' there are that I just wasn't aware of there being. If you have children, or just want to entertain yourself, you might go through your frig and cupboards and conduct your own little bit of research and see how many items you can catagorize.
I soooooooooo apologize for neglecting our blog for so long. Life just keeps getting in the way of things I want and need to get done. That's my excuse....it's the best I have.
I just came across this clip and, SERIOUSLY, it tells the story of WHY France is so well known for their fine cuisine and their outstanding reputation in Food Culture.
We actually visited one of these schools that has a similar program in a small community and it was incredible how the program is managed and the food presented. It takes school lunches and school cafeteria workers to a whole new level!!
Enjoy! Bon Apetit!
I can't really speak for the young people of today, but when I was growing up, fishing was an integral part of our culture. We didn't own a boat and we didn't usually have more than a cane pole, but we went fishing. It was always a treat, as soon as we came in with the fish, dad started cleaning them and mom fried them up for that evening's supper! Now, I prefer my fish baked or poached, but I still love to eat fish.
With the world environments changing the way they are and the culture becoming more and more removed from personal food production and the sports of hunting and fishing, we are becoming more and more dependent for the fish that we consume to come from big corporate production. Many people don't even realize what fish production is about and what the downside of farmed fish is all about.
I came across an interesting article that I think helps to address the subject and gives us a good insight as to what the considerations should be regarding fish consumption, eviromentally as well as from a culinary perspective. Here is a quote from the article that I think is especially interesting : "Who buying fish today is cognizant that October mackerel are the most succulent or that pollock are better after mid-summer?" This is just one thing to consider and the article brings up other interesting concerns.
I hope you find the subject interesting: http://e360.yale.edu/feature/how_fisheries_can_gain_from_the_lessons_of_sustainable_food_/2372/
I couldn't resist putting up another blurp regarding food politics. Most everyone knows what a 'player' is, especially in the dating world. Well, there's an old saying about 'odd bedfellows' or one that talks about 'birds of a feather flock together'. The point I'm trying to make is that when a person hears or reads about a particular subject, especially when it's relative to food issues, you should take a minute to look at the bigger story. As it's said, "there's two sides to every coin".
Maybe you've seen an article here or there or heard someone talk about drinking raw milk? I hope that, as subjects like this come up, we make the effort to understand why it's a very important issue and who all has a vested interest in this question and what do they get, depending on the answer of whether or not to make it illegal. Yes, raw milk can become a 'controlled substance' if we allow this to happen through our apathy.
I encourage you to read a little deeper into the issue and decide for yourself.
I've included a link to introduce you to the controversy and to help get you started into your own research to get the truth on the issue of raw milk:
While in San Antonio moving my parents, I happened to read over an article in the San Antonio Express-News (a real newspaper!) that got me to thinking. The article focused on the notion that there are just some tools that are absolutely necessary to produce food. And, there is definately no argument against that fact. However, as with many passionate pursuits, practioners often indulge in the "latest and greatest", aspiring to reach perfection. The article went on to canvas many individuals in the culinary arts, inquiring as to what was the one tool that they could not work without to get the desired results in their production of culinary delights.
As I read over the listed responses, I felt I needed to encourage those of you who are new to the field and those that have set their sights on culinary fame. Watching my husband, Chef Roland Parny, work in so many different environments, many times in kitchens he had never visited previously, I am always amazed at his sense of ingenuity and adapability. He can take the most primitive and challenging situation and "throw together" a delicious presentation of "whatever is on hand", working with whatever is available.
I'm sure there are many people that believe they have to have certain culinary tools (great to work with) and particular ingredients BEFORE they ever try their hand at producing something in the kitchen. Of course, there are basic tools, such as a knife, that are standard to any culinary project. But, even without a knife, when one appreciates the charachteristics that each food item contributes to the nutritional needs and tasting experience, great food experiences can be enjoyed in even the most primitive environment!
One of the programs that Chef Roland offers is a culinary class that can be presented in your own home with you and a gathering of your friends. It's a wonderful time to spend making memories as you and others work together to produce and enjoy your very own dining experience. Whether you have the most sophisticated cookware or grandmother's hand-me-downs, a great culinary experience can be yours! Feel free to contact us with any questions you have or let us know if you would like to book a class today.
There are many aspiring cooks who prefer not to enter the realm of working with alcohols as it's not something that they would normally consume. However, it's important to note that with most alcohols, very little, if any alcohol content is left during the cooking process. I have included a very informative article as to how to cook with alcohol to capture the diverse and rich flavors that can be added to your favorite dishes. There are several pages to the article and you can find the page selection button at the bottom of the article. What I found interesting is that on page 2, a link is provided that will take you to a table prepared by the US Dept of Agriculture that charts the actual alcohol burnoff when using alcohol in your cooking. There you will find what techniques completely remove the alcohol content or what percentage is left, depending on the cooking techinque.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.