Comfort Cooking

What is it about food that is so comforting to us? Is it the familiarity, the necessity, or the enjoyment that it brings? But, I wonder is it so much the food that we find comforting—or is it the cooking?

When I travel, I find that I am not homesick so much for my neighborhood, house, room, or even my bed my (okay, true, I often do miss my closet…) but rather I find myself homesick for kitchen! While I enjoy eating out, trying new foods, and having a meal without planning the menu, I really miss cooking; from waking up in the morning and reading a cookbook, going grocery shopping, spending an afternoon cooking, and, yes, sitting down and eating. Call me crazy, but I find meals to be much less satisfying if I take out all the work.

I know I’m not the only one who finds food to be such a draw, especially when away from the regular routine. I remember, back in day, I was on a college tour and in one of the sessions, and the speaker asked the crowd of parents and potential student: “What is the channel most watched by college students?” I was a bit surprised by the answer: Food Network, until I got to college and sure enough cooking shows were the most played on my TV. Living in a dorm, and not walking though the kitchen every day as I did at my parent’s house, I found I had to get the culinary fix from somewhere—and it sure wasn’t the dining hall.

Enjoying a great meal is always wonderful, but I have to wonder if that Protestant work-ethic America was built on has prevailed, and we still find the work of cooking to be comforting, even more than the end result. When boxed-mixes for baked goods first hit the stores, it was a “just-add-water” deal; however, these didn’t sell so well. So they changed to have more of a “cooking component” with the mixing of egg, oil, and water or milk. It turned out that people wanted to feel like they were doing a little more work. Convenience and speed is key for the American cook, however, people still want to spend at least a little quality kitchen time.

So, perhaps the comfort we find is in the food (as a special on fried food comes on Food Network…) but perhaps we really find the comfort in the process. Despite the complaints that sometimes slip out, I think that we like the comfort of routine that food brings to our day-to-day.

Lunch Hour

We always hear that breakfast is the most important meal of the day: you start your day right, get that metabolism going, have energy to stay active physically and mentally…and on and on. You know the drill. When I wake up in the morning, half of the reason to get out of bed is to get breakfast. (If I know there is nothing good in the kitchen waiting for me, well, I might as well just sleep a bit longer…) Anyway, I may be an anomaly as I find it shocking that anyone will skip this meal—and forgetting about it? I just don’t even believe you.

But, I am starting to think that it may not be the most important meal of the day. What I mean to say is, aren’t all meals important? With so much emphasis on breakfast, I think we are overlooking the importance of another meal: Lunch…And actually taking that mid-day break to enjoy it.

Here’s an example of my day at the moment: Get up, breakfast, run, (throw a shower in there—don’t worry!) get to work at 8:30am…work…leave work hopefully by 6:30… wait a minute… Lunch? Oh ate that at my desk…in front of the computer…while working. Isn’t there something wrong with this picture?

Failing to pause work to take lunch, or even worse skipping the meal all together will hinder productivity on the job. While I pride myself in multitasking, it is important to remember that it is not always the best option. I have found that eating lunch at my desk, I really don’t get as much work done as I think I do. I mean, I am pausing every few moments to take a bit. I am working more slowly with less focus, I give myself leeway to check my email a few more times… in general, I would say the hour is not spent productively working, nor am I spending the time to focus on my lunch, enjoy myself, and give my brain a break!

I realize that it is so much easier said than done. At the office here, everyone takes a lunch, so you feel that you are able to take that break without making an excuse. On the other hand, when hardly anyone in the office takes a real break for lunch, if you do, well you feel like a slacker and like you need an excuse to leave the desk. It’s one of those work dilemmas that we all face… and those of us that has a boss who takes lunch, or a boss that’s not around can count ourselves lucky!

As I write this, I am in Latin America for a few weeks. And you know what? My schedule here is: Get up, run, (yes, again, that shower!), breakfast, at the office at 8:30, work, around 12:30 break for the hour lunch eat, sit, relax, chat with colleagues, work, leave work at 5:00, and then… whatever!

People here couldn’t understand when I said that in the States, most time we eat at our desks, rushing through lunch, plus working long hours into the evening. Taking the hour for lunch, by either leaving the office and eating out, or even bringing lunch and getting up from my desk to go eat with others in a different location, is so much better! I take a break, socialize, am able to relax for a little bit and when I return to work after the hour, I focus better, and get the same work done with more attention! A win-win, if you ask me.

To be or not to be...a carnivore? Jonathan Safran Foer on Eating Animals

Jonathan Safran Foer, in his latest book, Eating Animals, asks not whether it is right or wrong to eat animals, but rather, is it right or wrong to raise animals the way we do? Author of two best-selling novels, Everything is Illuminated and Extremely Loud and Incredibly Close, Foer switched gears in his latest book. As a vegetarian, he tackles his own values, as well as his families values, throughout his investigation of the meat industry in the United States today. On September 25, he spoke about his new book at the National Book Festival on Washington, D.C.’s Mall, where Foer asked his readers the question: what is the value of meat? And is it worth it?

The book is about changing the view of food. Foer begins his exploration very close to home, in his own family: his grandmother. He explains that after barely surviving World War II, for her, food was a necessity, sustenance and a source of life. This idea of food is common in past generations, but has been engulfed with today’s opinion that food is enjoyment; it is something we want and not need.

Today, we have a focus on efficiency in our system: we want better food, more of it, at our convenience, and we want it now—oh, and cheap. Many of us know the terrible conditions of the meat industry. It is not only a matter of animal rights, Foer furthers the severity of the matter, stating that it is our most important relation to both environment and the animal world. The meat industry impacts our planet, environment, personal health as we are essentially creating “science experiments of ourselves”.

Foer expressed his desire to help people understand and care about these matters with choices to better reflect their values. It is not necessarily about becoming a vegetarian, but still, “we need to eat less of this stuff.” By making the choice to eating meat for only 20 meals rather than 21 meals per week is the same benefit to the planet as taking 5 million cars off the road in terms of lowering greenhouse gases in the atmosphere.

While our own personal choices can make a difference in our lives and on the planet, it is clear that living in the U.S., we already have a plethora of choices everyday when it comes to our food. Foer asks us, are our choices the solution? With our government is in charge of food safety, is it time to turn to it to solve the problem? The United States Department of Agriculture both works to protect consumer safety while also endorsing the farming industry. As far as Foer is concerned, there is little reason not to change laws. The lack of backlash from the meat industry responding to the statements made in his book surprised Foer. There was not an argument to defend factory farming.

As the public gains access to more information regarding the system, a greater movement to change it is developing, 96% of Americans believe there should be laws to protect animals. More college students identify themselves as vegetarians than ever before, 18% claiming to maintain a meatless diet. The concern does not stop at meat; one of the fastest growing food industries is the cage-free and free-range label that is applied to all animal products.

Last week in the Nation’s Captial, Foer spoke with passion about changing the meat industry in our country. He did not preach his vegetarianism, though he did not hide the fact that he was proud of his life choice. He did not condemn the meat eaters in the crowd, he simply suggested that eating less is a better decision on multiple levels. At the end of his talk, his bottom line was not to remove the meat industry from the country, but rather to change the current industry and remove the practices of factory farming.

Food is Peace

“I am at peace with the world.” My friend announced this as she put her fork down after taking the final bite of her pollo con mole. I insisted I we went out for Mexican food on September 16th to celebrate the bicentennial. Plus, I wanted the chile en nogada, a dish that only comes out once a year in Mexico. I knew I had picked the right person to accompany me on this mission after she made that statement at the end of the meal.

If there is one thing I appreciate, it is a good meal. I have been known to take a bite (or a sip for that matter) of something delicious and savor the aftertaste for a good five minutes. Usually I am pretty vocal about it as well and will proceed to discuss the amazing flavor with whomever. Think When Harry Met Sally (but perhaps not as obnoxious or as sexual…although in some cases…)

It’s even more fun when I find someone who appreciates food as much as I do, especially when they are very vocal about it—I can then feel a bit less awkward when it takes me twice as long to eat a meal because I insist on exclaiming over every bite. But really, it is so much more enjoyable and satisfying when I can share the experience with someone else. That was one of those moments.

Finishing a satisfying meal is one of the greatest feelings. It doesn’t often happen. For me, I feel like I am so busy I am constantly rushing to eat in the morning as I run out the door, eating at my desk as I take a bit and continue typing away, or eating as I stare mindlessly at the television. It seems like a rare occasion when I get a chance to sit down, relax, focus and enjoy a meal.

I really do try to enjoy my food at all times. But as the days get busier and busier, it is harder to justify spending time “just eating” when there is work to be done (things to do and places to go!) And as I write this, I realize how important it is to allow time for the simple act of eating. Spending the extra few time really does create a more satisfying experience, and not to mention you wont be sitting at your computer after you finish lunch, a) not remembering what you just ate and/or b) craving something more (I always say: “Now I want something sweet…”)

Rather, you may actually feel, as my friend would say “at peace with the world.”

Culinary Truths: The Bourdain Way. A Book Reflection.

Reading Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, I found myself more and more fascinated by the culinary industry. I also found myself wanting to sit down with Bourdain, chat, and become best friends—with his conversational writing style, it is not hard to imagine that he would be a great dinner date.

It isn’t great literature, rather, it’s an ideal Metro read. (Which, to be honest, is really all I have time for these days!) It’s an enjoyable easy read; very funny, interesting, and I am going to go as far to say it is eye opening and educational. However, I say it is a great Metro read because while it is all of these things, you don’t get too attached or immersed by it; you can read a few pages and stop, or if you have an especially long wait—maybe even a few chapters. It’s entertaining enough to hold my attention on a crowded train, but not so much that I feel the need to walk down the street reading it. (It kinda bothers me when people do that...watch where your going!)

This book will not make you want to become a chef. It actually specifically states that you have to be a bit crazy to consider it. However, it might make you want to become friends—well, maybe acquaintances—with a chef; possibly Bourdain himself, if you appreciate someone who is a bit (probably, rightfully so) full of themselves, a little more than a but crazy, and most likely a very good time.

Bourdain is honest about his career path, and while it is someone non-traditional and off the beaten path, it is almost to be expected in the line of work. Once introduced to his fellow industry workers, it is soon clear that it is almost necessary to fall into the kitchen unexpectedly. It is almost like reading those ‘true life’ stories about being a rock star or an athlete—it’s glamour on the outside and kind of a bitch on the real side. It seems to be one of those things that you have to be 100% in it to stay in it, which a lot of people don’t necessarily have or aren’t willing to put out.

If nothing else, Kitchen Confidential offers a new perspective on the culinary industry, and certainly brings a new light to going out to eat. I also find myself filled with a greater respect when someone tells me they are a chef. The light that is shown upon the career in the movies or otherwise—whether positive, negative, or indifferent—does not do it justice. Bourdain, on the other hand, shares his experience in a brutally honest manner, shedding away the exterior and making a bold step to get to the gritty reality.

Baked.

Baking is incredible. Every time I bake something new, I find it more intriguing. Combining ingredients that seem to make no sense together, but with a little bit of mixing, a hot temperature, and wait for a bit…voilà! You have something completely deliciously different!
Maybe it comes from my hidden love for science…hmm, well maybe not, unless it is very deeply hidden… I do find an aspect of baking that reminds me of high school chemistry class, measuring out each ingredient, mixing, and observing. It is not quite the bangs and whistles that Bill Nye offered (I think I am dating myself here…) But, it there is something to say about seeing the transformation of a product you are creating and learning to make those perfections with each attempt at it.

Or maybe it is about getting back to being a kid…this is the one that seems more likely! Isn’t there apart of us all that wants to go back and play in the dirt, create those cauldrons of grubs and leaves in the ground, and make mud pies? Baking, in some ways, offers an acceptable way to get your hand dirty again. (Seriously, half the reason I bake anything is to make a bit of a mess—and lick the bowl!) I was once told, after asking someone if they wanted to help me put the cookies I was making on the pan, “no, I don’t really like to get my hands dirty.” I couldn’t really believe it! How does one not like to get their hands dirty, it’s my favorite part! And not mention this is sugar, flour, eggs, and chocolate that we’re talking about, which can hardly qualifies as “dirty”—especially if you enjoy licking it off. (Wow, that’s what she said…)

I think in overall, baking has an element of mystery and excitement that I don’t always get when I am cooking. Cooking, on a stovetop or whatever manner you prefer, you have the opportunity to see the product along the way, taste as you go, and make alterations as needed. With baking, you do your thing, put it in the oven, and hope you it will work out.

And sometimes it doesn’t. I am constantly burning batches of cookies, forgetting about the bread in the oven or realizing a key ingredient was forgotten (like flour…oops, that was a bad one) after it is too late. And that’s all part of the fun, or maybe not necessarily the fun—but it certainly makes those times when something comes out looking, smelling and tasting perfectly baked.

And with that, I better run and check on that bread in the oven…

Picky, picky, picky...

“If you are going to be a picky eater, you have to be able to pick,” my friend announced to me after I commented on the onions left on her plate from the huevos rancheros I had made for brunch. She has a point; picky eaters that refuse to eat a dish because of one ingredient often drive me a little bit crazy. Some people make a huge deal about their selective diet, while others tend to flow a bit better, eating around the less-than-appetizing bites. Picky eaters, selective eaters, for one reason or another, it creates a less than ideal situation at a dinner party. These days there seems so much more to think about when accommodating for the varieties of eaters out there. Remember the days when the vegetarian option was unique? (Side note to the selective eating: Allergies, well, you can’t really blame them.)

I used to be more a picky eater: when I was really young, I didn’t eat sauce. (What little kid do you know that actually eats sauce, though?) Then I moved onto not liking anything tomato-based, and that turned into just not liking actual tomatoes—but tomato products were okay. Eventually, one day I got tired of picking out the tomatoes and requesting modified dishes at restaurants. So, I said to myself, I would like tomatoes, and, hey, I tried them, started eating them and I love them now. And I did the same thing with yogurt. You know what? I hardly go a day now without eating both yogurt and tomatoes at some point.

When people tell me they don’t like something now, I often wonder—is it something that they really don’t like, or is it something they are just in the habit of not liking, or is something they just never tried? Tastes change all the time, in fact, there was an article in the City Paper last week about growing up and changing tastes, apparently you shouldn’t disregard something because “you never liked it” but you should try it again, try it prepared differently or a different atmosphere—you may be surprised!

At the family dinner table, my parents went with the principle of you have to try everything on your plate before refusing to eat it, calling it a “No-thank-you-bite.”A friend of mine took this philosophy to the next step, telling me one of his “rules to live by” is: “Try everything twice.” (While our conversation concerned food, I think you can apply it to many situations!) He maintained the first time you might not be ready for it, maybe something is not done well, so give it some time to sit with you and then try it again. He says if you still hate it, then don’t force it.

Maybe picky eating isn’t always something you can change, or even want to change, for that matter. There are so many aspects to food that fall into consideration beyond taste—texture, smell, appearance, and then you can get into the values and ethics. Perhaps though, there is a time and a place for picky eating—when buying and preparing your own food, pick away! But sometimes (especially when accepting a prepared dish from someone else) try to leave behind some of the pre-conceived ideas about what you already think you don’t like. I know a few people who should stand to try something for that second time—and when that fails: learn to pick!