Food Glorious Food Part 2

 

Tommy's Joint, SF CA

         I didn't really cook until my forties when I befriended a chef trained at the CIA (Culinary Institute of America). I was raised by a single mom with five kids who didn't have much time for cooking and who ate while reading a book. A bad habit I picked up where meals were just forgotten sustenance.

         Now I love to cook. Dining is not just eating, it's an occasion for socializing and let's face it, most holidays are centered around food. A fresh made dish shared with others does wonders for stress.

          When I moved to Eugene, the restaurant scene was pretty bland. Then people from Central America and Asia came, thank God and improved the variety. Being a college town helped too.

         In my earlier years, I lived in SF but was unaware of the quality of international cuisine. Now when I go there, to visit friends- forget the tourist attractions, I'm there for the food.

         I didn't just learn to cook, I learned how to compose a dish, consider seasoning and use mise a place (the arrangement of food). More importantly, I learned to how to eat better.

         We have been brainwashed by Corporate Agriculture into accepting convenient, processed food then wonder why everyone is so fat.

         Now that chefs are superstars, we are developing an appetite for real food-it's about time. We need to eat more like Europeans with their multi course meals that last hours instead of shoveling in junk food and rushing back to work.

         Use more fresh herbs, meat and fruit. Shop local, fresh ingredients as much as possible. It will take a bit more time and money but it's worth it. You will have better quality food, it's good for the environment and keeps the economy local.          Cook over open flame as you can control the heat better. Which reminds me, kill your microwave, seriously, it's not a replicator, a faster meal is not a better meal. It's good for popcorn, reheating leftovers and steaming broccoli and that's about it.         

          Remember a good repast should be fun, bon appetit.