Monday, February 23, 2009

Live Foods Crash Course - 5 Cooking Intro (LFCC)

Cooking Intro

First thing I think when listening to someone talk about cooking and why they either don't do it or don't like it is that they need to take some of the thinking and deciding out of it, or at least put them in a different part of the process. We often confuse ourselves by taking what could be a simple, natural process and turning it into a set of decisions, lists and work that needs done. Some do it in a way in which they plunge into a review, consideration and planning process in order to accomplish the most rudimentary of things. Which shirt we want to wear, which movie to rent, which toothbrush will get the junk off my molars best?

This process is boring, we don't have to do it at all and we can make our food without it certainly. Food doesn't come from steps, has no bullet points and is very forgiving when we come to it with love. The food itself and our bodies will tell us what we need and what to do when we open ourselves intuitively. Going at it with a sense of openness and interest puts us in a more creative and warmer place. Try this caution-to-the-wind experiment if you've been following recipes and want to be more flexible with your culination!


Look in the fridge and in the produce basket, see what seems like it should go first and pull it all out. Don't think, just do it... listen to some Bistro-sounding Italian wine music. Look at it together and start washing up, a bit of wilt or softness is often fine and just informs you of what type of food this ingredient will lend itself to most readily. Cut away bad bits and imagine how good whatever it is is going to be. Out of this reverie will come a vision! Once you've got this stuff prepped it will be much easier to imagine what you might make with it.

Figuring out what you might make is of course a case by case event, new recipes are made at every meal. The point here is that whatever you've got is fine, that's your starting point not a recipe book. Making meals creatively out of what is at hand solves many issues that arise in peoples' relationship to the hearth and in the process they go through when considering what to make.

With an unstructured, open approach to managing your cupboards, more variety comes to your table and much less food is wasted, so trips to the grocer don't have such an air of defeat or burden. Further, cleaning out the fridge doesn't involve hazardous waste, preparing foods becomes more natural, more fun and more of a highpoint in the day once whatever you've got is exactly what you needed.

No comments:

Post a Comment