Recipe Index can be found here.
**********
Brain Bytes
I LOVED this article by Foodbabe -- FoodBabe Investigates: Is Subway Real Food?! Admittedly, I do love a Subway Italian sub, I don't fool myself into thinking I am eating "real" food. In fact, pretty much every time you leave your house these days, you are at risk for Not Eating Real Food since many restaurants take shortcuts and rely on highly-preserved ingredients (yes, even the high-end, casual restaurants) So, I will lovingly bite into that Steak n' Shake cheeseburger with my eyes wide open.
I also appreciated this post by Monica Bhide, "Does Ethnicity Matter?" where she discusses whether a person's ethnicity affects whether his/her cooking can be considered authentic. Obviously, I do not believe a person's ethnicity has much influence on one's ability to cook. However! The Indian food that I cook is not authentic and I would never claim it be so. Not because I host White DNA, but rather because I have made modifications according to our lifestyle. For example, I will never use ghee in my Indian cooking. Never. And I will probably always use a mix when making idlis and dosas. Probably. I will most certainly always buy frozen parathas. Always. I think you get my drift.
Big News!
I won something! I enter giveaways all the freaking time and I never win, but this time, I actually WON SOMETHING. Daniel over at the Casual Kitchen hosted a giveaway for the cookbook "The Farmer's Kitchen". The giveaway rules were simple -- post a comment with links to your own favorite recipes that use fresh ingredients. The giveaway was fun because I stalked the comment section for fun recipes. Fortunately, Daniel put together a lovely, concise list with all of our recipes. (Seriously, I cannot wait to try Louisa's Avocado and Beets! I had an avocado ready to go this week, but when I cut it open, it was bad. Grrrr!)
So! Last week I went to Branson, MO with Team Chaos. It was fun, but there was not much to report in the way of interesting food. At one point, Arun was begging for sushi which. Um, hello? We were in BRANSON. So, Red Lobster, it is. Arun was beyond thrilled that lobster tail was on the kid's menu. At one point, I had to say "Arun, stop sucking on the tail. You are DONE. Put it down." (Sidenote: Today is National Lobster Day! YUM.)
Both kids were also freakishly excited with their "colored cereal" at the hotel breakfast. Nothing spells "treat" to my kids like artificial food coloring since they do not get it very often. Sigh.
Vacations and junk food seem to go hand in hand, no? I tried to offset the food with granola bars, but seriously? A granola bar will never compare to a bloomin' onion.
Go ahead, judge me.
2 comments:
"Authentic" cuisine, hmm? I only really hear this phrase thrown around when white people discuss their latest "exotic culinary tourism" trip around their Metropolitan City or their annual two-week vacation.
Also, the people using the term don't seem to understand that there are varying ways to do the same thing. I knew a girl once who refused to eat biryani that wasn't "Hyderabadi Biryani" and baffled the poor American-born Indian waiters when she would ask if it was Hyderabadi Biryani or not! How much was she missing out on because she didn't realize that biryani is made all over India, in a myriad of ways, all tasty?
I liked that guy's rule - use good ingredients and don't screw it up. :) That is what makes it authentic!
I wish my kiddos were as adventurous with food as yours are. You've done a great job teaching them diversity in meals!
Post a Comment