learning to cook
Sandra Dodd
I made quiches. One was ham and green chile (for Keith and Marty)
and one was spinach (for Holly). Holly came in and found hers and
ate some before we talked. I was looking at one of the cookbooks I
had brought down to remind me how much liquid goes in what kind of
pan. One was The Enchanted Broccoli Forest, by Mollie Katzen--a hand-
lettered hippie recipe book from the early 80's.
Holly asked if I had always owned that copy or if it was a
replacement. Replacement from a thrift store. We talked a bit about
this and that, and I thought I'd come and see what Mollie Katzen is
doing. She's doing lots. I read a while at her site, and I thought
what's below might be perfect for some of the moms here.
Here are two things from a longer list of questions and answers here:
How and when did you start cooking?
I started make-believe cooking when I was a toddler, using invisible
ingredients, plus grass, flowers, and mud. I started cooking with
real food when I was about 8 or 9. My mother and grandmother let me
follow them around the kitchen, and I was entranced. I tested and
wrote my first recipe when I was 9. It was for a chocolate dessert
that leaked out of the oven door and across the floor. My wonderful,
patient mother, instead of yelling at me, said, "Well this is
certainly original. Let's give it a name." We called it "Creeping
Australian BooBoo." Lacking the good sense to be deterred, I went on
to write many more recipes over the next 35+ years. Somewhere along
the way, I figured out how to have things stay in the oven.
What advice would you give a young person who is interested in a food
career?
Read as many cookbooks and food publications as possible. Immerse
yourself in the material! Peruse food markets, and save your money to
have occasional restaurant meals in good places. Ask questions of
experienced cooks. Get a job prepping in a restaurant that makes the
kind of food you like. And above all, experiment with your own ideas
in the kitchen. You might not need to go to culinary school if you do
all the above. On the other hand, culinary school, if you can afford
it, might be the way to go. Visit one, and see what it's like.
http://www.molliekatzen.com/faq.php
Sandra
and one was spinach (for Holly). Holly came in and found hers and
ate some before we talked. I was looking at one of the cookbooks I
had brought down to remind me how much liquid goes in what kind of
pan. One was The Enchanted Broccoli Forest, by Mollie Katzen--a hand-
lettered hippie recipe book from the early 80's.
Holly asked if I had always owned that copy or if it was a
replacement. Replacement from a thrift store. We talked a bit about
this and that, and I thought I'd come and see what Mollie Katzen is
doing. She's doing lots. I read a while at her site, and I thought
what's below might be perfect for some of the moms here.
Here are two things from a longer list of questions and answers here:
How and when did you start cooking?
I started make-believe cooking when I was a toddler, using invisible
ingredients, plus grass, flowers, and mud. I started cooking with
real food when I was about 8 or 9. My mother and grandmother let me
follow them around the kitchen, and I was entranced. I tested and
wrote my first recipe when I was 9. It was for a chocolate dessert
that leaked out of the oven door and across the floor. My wonderful,
patient mother, instead of yelling at me, said, "Well this is
certainly original. Let's give it a name." We called it "Creeping
Australian BooBoo." Lacking the good sense to be deterred, I went on
to write many more recipes over the next 35+ years. Somewhere along
the way, I figured out how to have things stay in the oven.
What advice would you give a young person who is interested in a food
career?
Read as many cookbooks and food publications as possible. Immerse
yourself in the material! Peruse food markets, and save your money to
have occasional restaurant meals in good places. Ask questions of
experienced cooks. Get a job prepping in a restaurant that makes the
kind of food you like. And above all, experiment with your own ideas
in the kitchen. You might not need to go to culinary school if you do
all the above. On the other hand, culinary school, if you can afford
it, might be the way to go. Visit one, and see what it's like.
http://www.molliekatzen.com/faq.php
Sandra
riasplace3
--- In [email protected], Sandra Dodd <Sandra@...> wrote:
We had some in the freezer, and I offered it to my oldest dd when she
was hungry late-ish, about 9 last night.
I struggled for a few minutes wondering how exactly to pronounce it,
then remembered it being said on a movie (Muppets take Manhattan, "Dog
gets quiche at 8.") Which, in turn, reminded me of your page
Persephonics, because I could have never figured out "quiche" on my
own, if I hadn't heard it before.
Connections...<g>
Ria
>Hey, that's cool...I was thinking of you and quiche last night. <g>
> I made quiches. One was ham and green chile (for Keith and Marty)
> and one was spinach (for Holly).
We had some in the freezer, and I offered it to my oldest dd when she
was hungry late-ish, about 9 last night.
I struggled for a few minutes wondering how exactly to pronounce it,
then remembered it being said on a movie (Muppets take Manhattan, "Dog
gets quiche at 8.") Which, in turn, reminded me of your page
Persephonics, because I could have never figured out "quiche" on my
own, if I hadn't heard it before.
Connections...<g>
Ria
Sandra Dodd
> I made quiches. One was ham and green chile (for Keith and Marty)-=-Hey, that's cool...I was thinking of you and quiche last night.
> and one was spinach (for Holly).
<g>-=-
That IS cool! And it should suprise me, but it doesn't. :-)
Every connection allows for dozens more. By dozens I probably mean
thousands.
Hundreds of dozens of connections. <g>
Sandra
[Non-text portions of this message have been removed]
Meghan Anderson-Coates
*******
One was The Enchanted Broccoli Forest, by Mollie Katzen--a hand-
lettered hippie recipe book from the early 80's.
********
This is my all time favorite vegetarian cookbook! The Moosewood Cookbook is good too, but The Enchanted Broccoli Forest is the best.
Meghan
"Hey diddle diddle the cat did a piddle, all over the bathroom mat.
The little dog laughed to see such fun, and piddled all over the cat."
~ Russ Abbott
[Non-text portions of this message have been removed]
One was The Enchanted Broccoli Forest, by Mollie Katzen--a hand-
lettered hippie recipe book from the early 80's.
********
This is my all time favorite vegetarian cookbook! The Moosewood Cookbook is good too, but The Enchanted Broccoli Forest is the best.
Meghan
"Hey diddle diddle the cat did a piddle, all over the bathroom mat.
The little dog laughed to see such fun, and piddled all over the cat."
~ Russ Abbott
[Non-text portions of this message have been removed]
Pamela Sorooshian
Her newest - "Eat, Drink, and Weigh Less." Excellent!
<http://www.amazon.com/Eat-Drink-Weigh-Less-Delicious/dp/1401308929/ref=pd_bbs_sr_2/002-0535875-5234418?ie=UTF8&s=books&qid=1177384626&sr=8-2
-pam
<http://www.amazon.com/Eat-Drink-Weigh-Less-Delicious/dp/1401308929/ref=pd_bbs_sr_2/002-0535875-5234418?ie=UTF8&s=books&qid=1177384626&sr=8-2
>or <http://tinyurl.com/53xz46>
-pam
On Jun 2, 2008, at 8:03 PM, Meghan Anderson-Coates wrote:
>
> This is my all time favorite vegetarian cookbook! The Moosewood
> Cookbook is good too, but The Enchanted Broccoli Forest is the best.
[Non-text portions of this message have been removed]
Meghan Anderson-Coates
******
Her newest - "Eat, Drink, and Weigh Less." Excellent!
<http://www.amazon. com/Eat-Drink- Weigh-Less- Delicious/ dp/1401308929/ ref=pd_bbs_ sr_2/002- 0535875-5234418? ie=UTF8&s= books&qid= 1177384626& sr=8-2
-pam
********
Ooh. Thanks! I check it out on our next Barnes & Noble trip. Perfect timing too. My hormones are doing some shifting, and with them, my waistline is shifting too <g>.
Meghan
"Hey diddle diddle the cat did a piddle, all over the bathroom mat.
The little dog laughed to see such fun, and piddled all over the cat."
~ Russ Abbott
[Non-text portions of this message have been removed]
Her newest - "Eat, Drink, and Weigh Less." Excellent!
<http://www.amazon. com/Eat-Drink- Weigh-Less- Delicious/ dp/1401308929/ ref=pd_bbs_ sr_2/002- 0535875-5234418? ie=UTF8&s= books&qid= 1177384626& sr=8-2
>or <http://tinyurl. com/53xz46>
-pam
********
Ooh. Thanks! I check it out on our next Barnes & Noble trip. Perfect timing too. My hormones are doing some shifting, and with them, my waistline is shifting too <g>.
Meghan
"Hey diddle diddle the cat did a piddle, all over the bathroom mat.
The little dog laughed to see such fun, and piddled all over the cat."
~ Russ Abbott
[Non-text portions of this message have been removed]
Nancy
the topic, learning how to cook reminded me of something.
When I was little, before microwaves, even, my mom showed me how to make campbells
chicken soup on the stovetop. Open can, pour into pot, add can of water, turn on burner, stir
till warm enough.
I thought I had it figured out. So the next time I tried to make Chef Boy R Dee ravioli using
the same procedure. Including the can of water. Only you dont add a can of water to
EVERYTHING you make on the stove, so it was all, you know, soupy, and not good.
When I was in highschool, I lived with my mom, who was by then divorced. She paid me 10$
a week to have dinner on the table when she got home from work. The only rule was that I
couldnt make breakfast for dinner more than once a week. Oh, and then another rule came
that everything couldnt be the same color. That was because one night I made chicken, corn,
and cornbread. I thought it was a nice theme. My mom thought it was nutritionally deficient
to have monochromatic meals. I learned how to make a lot of basic dinners, though.
Nancy
http://happychildhood.homeschooljournal.net
When I was little, before microwaves, even, my mom showed me how to make campbells
chicken soup on the stovetop. Open can, pour into pot, add can of water, turn on burner, stir
till warm enough.
I thought I had it figured out. So the next time I tried to make Chef Boy R Dee ravioli using
the same procedure. Including the can of water. Only you dont add a can of water to
EVERYTHING you make on the stove, so it was all, you know, soupy, and not good.
When I was in highschool, I lived with my mom, who was by then divorced. She paid me 10$
a week to have dinner on the table when she got home from work. The only rule was that I
couldnt make breakfast for dinner more than once a week. Oh, and then another rule came
that everything couldnt be the same color. That was because one night I made chicken, corn,
and cornbread. I thought it was a nice theme. My mom thought it was nutritionally deficient
to have monochromatic meals. I learned how to make a lot of basic dinners, though.
Nancy
http://happychildhood.homeschooljournal.net
Nancy
I was also going to add that we have a great recipe from Alton Brown;s show Good Eats on
the food network for quiches-but he calls his Refrigerator Pies. Super easy and good, we
usually make the ham and spinach one. I havent made one in a while since Ive been avoiding
dairy, but maybe for brunch this weekend...:)
Nancy
the food network for quiches-but he calls his Refrigerator Pies. Super easy and good, we
usually make the ham and spinach one. I havent made one in a while since Ive been avoiding
dairy, but maybe for brunch this weekend...:)
Nancy
--- In [email protected], Sandra Dodd <Sandra@...> wrote:
>
> I made quiches. One was ham and green chile (for Keith and Marty)
> and one was spinach (for Holly). Holly came in and found hers and
> ate some before we talked. I was looking at one of the cookbooks I
> had brought down to remind me how much liquid goes in what kind of
> pan. One was The Enchanted Broccoli Forest, by Mollie Katzen--a hand-
> lettered hippie recipe book from the early 80's.