In the 30 years that I have been cooking, I have developed a number of attitudes about food, cooking, and how they relate to both us as individuals and humanity.
"I like to think of a recipe as an open ended, continuous realm of culinary possibilities." That's so true - although it takes a comfort level to get there.
Loved these truths! You're right on. Read it while pondering how to patch together a solid meal on vacation, away from my kitchen and all its space/tools/supplies. I'm inspired!
I knew a person that had a heart transplant and immediately developed a craving for big macs- something they had never eaten more than once or twice over their entire life. They eventually came to learn that the heart donor's favorite food was a big mac. (hope the heart was still ok!)
SO, it seems our food biases become ingrained in the very DNA of our physical body itself.
"I like to think of a recipe as an open ended, continuous realm of culinary possibilities." That's so true - although it takes a comfort level to get there.
Loved these truths! You're right on. Read it while pondering how to patch together a solid meal on vacation, away from my kitchen and all its space/tools/supplies. I'm inspired!
Hi Steve!
Regarding our food biases:
I knew a person that had a heart transplant and immediately developed a craving for big macs- something they had never eaten more than once or twice over their entire life. They eventually came to learn that the heart donor's favorite food was a big mac. (hope the heart was still ok!)
SO, it seems our food biases become ingrained in the very DNA of our physical body itself.