so, in one of my past lives i was a personal chef.
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so, in one of my past lives i was a personal chef. in all my years of cooking commercially and domestically, i have learned some things to be true:
1. all #food, including seafood and livestock, have seasons. never eat food that would be out of season for your area
2. food grown locally ―for your region and seasons― always tastes the best.
3. the environmental impact of shopping for fresh foods out of season is huge and creates immense amounts of food waste.
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your auntifa liza 🇵🇷 🦛 🦦replied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
4. canning and all forms of creating shelf-stable provisions are elite culinary skills that you should never look down upon. on the contrary, learn how to best use foods preserved by freezing, salting, brining, curing, sugaring, etc.
5. am the great granddaughter of housekeepers. my grandma was a home economics teacher for a short while. i learned way more chemistry and physics from my abuela teaching me to cook than any gringo science book at school.
6. cooking is hard core STEM skills
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your auntifa liza 🇵🇷 🦛 🦦replied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
7. to be a great cook you have to be a bit of a mad scientist. when trying out recipes or developing your own, that’s the scientific method.
8. recipe books, just like GIT repositories, are nothing but historical records. if you know the history of your town, state/country and region; you’re on your way to becoming a true foodie and gourmand.
9. good eating, like good living, is about practical knowledge of history, chemistry, physics, botany, arts, culture, ecology, farming… 🧵
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TomasHradckyreplied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
@blogdiva My grandparents, from the old country, always canned. What a skill.
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your auntifa liza 🇵🇷 🦛 🦦replied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
was inspired by this convo about not liking salads
https://infosec.exchange/@JessTheUnstill/113580502806371963it’s winter in the USA, even in hot climates like Florida. lettuce of all varieties aren’t in season. don’t eat fresh lettuce based salads in winter.
you know what’s yummy in winter?
a roasted, root vegetable salad.
there’s salads like the OG Niçoise that was made specifically with canned, preserved and roasted veggies.
what’s good in your area during winter? that’s the start of your culinary journey. /🧵
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fallenleavesreplied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
@blogdiva @friesen5000 We always laugh at the “girls aren’t good at math.” Budgeting =math. Cooking=math. Sewing=math. Baking=crazy science and math. Quilting=sorcery level geometry and fractions math.
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All of this
I love cooking baking preserving, for all these reasons.
There is one word you hinted at but didn't mention though and I think it is critical to being a knowledgeable foodie
Fermentation!
Fermenting is massive! Absolutely massive!!!
Fermentation is the foundation of so many things we love, tea, coffee, alcohol - of course, bread, yogurt, and so much more!
It's endless once you start looking - it's everywhere - hidden in plain sight
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your auntifa liza 🇵🇷 🦛 🦦replied to fallenleaves last edited by
SAY THAT!!! -
JackieMreplied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
@blogdiva @DonnaG @friesen5000 the math of knitting and crocheting is legitimately mind blowing
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@TomasHradcky @blogdiva my parents never did any food preserving. Neither did my grandmother. Somehow, I got fascinated by food preservation & now do waterbath & pressure canning, dehydrating, freezing, & lactofermentation. If you look at my pantry, you'd think I was an end-of-times prepper.
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your auntifa liza 🇵🇷 🦛 🦦replied to JackieM last edited by
and it’s why the team of LITTLE OLD LADIES of the Apollo program were all fiber artists who crocheted and sewed transistors and memory chips right into the space suits, helmets and the walls of the capsule.
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@Jackiemauro @blogdiva @DonnaG @friesen5000 I’ve used a quadratic equation to solve for yarn consumption when designing a shawl with rows of changing size.
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@Jackiemauro @blogdiva @DonnaG @friesen5000 Agreed. I told my mother - an avid knitter and crocheter for 60+ years - that she has all the skills necessary to be a good programmer.
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@[email protected] @[email protected] @[email protected] @[email protected] @[email protected] Just gonna drop this link here, all casual like...
https://cray-history.net/2022/08/28/sonjas-story-about-cray-1-fabrication-and-assembly/ -
@[email protected] @[email protected] @[email protected] @[email protected] @[email protected] When I worked at Cray, I was told an early story about Seymour Cray selling a Cray to... I want to say Saudi Arabia and the difficulty of bringing his workers, who were women, in to the country to debug/rewire one of the machines. I know this is sort of tangential, but I could swear I've heard that part of the reason this work was "for women" was due to the relationship with knitting... I could be making that up though -_- stupid unhelpful google.
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your auntifa liza 🇵🇷 🦛 🦦replied to Asta [AMP] last edited by
@aud @rajnr @friesen5000 @Jackiemauro @DonnaG yup. am not sure about the Saudi part and now am curious. my mother was hired to build circuit boards at the Western Digital factory that operated in her hometown cuz she had worked as a sewist in a NYC sweatshop and also did embroidery and they needed people who had the spacial awareness of building each piece as part of a larger component sewing together with wiring. i used to play with the rejects and make Barbie houses with them.
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Asta [AMP]replied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
@[email protected] @[email protected] @[email protected] @[email protected] @[email protected] Thank you for sharing that! And the confirmation! I didn't think I had made it up...
It's so weird* that they considered this "women's work" and it required a substantial, functional understanding of math and excellent spatial awareness, and yet... we all know how sexist the field is, but I feel like it's doubly sexist in that not making this connection more explicit and widely known now that programming "is for men" contributes to devaluing these skills even further.
*sexist -
JustAFrogreplied to your auntifa liza 🇵🇷 🦛 🦦 last edited by
@blogdiva Definitely agree that you're dipping into multidisciplinary science when you get serious about cooking.
It's not at all simple stuff.
Understanding ingredients and processes takes some very real effort.
But when it all comes together like you were hoping, nothing beats that kind of satisfaction.
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@[email protected] @[email protected] I think my favorite thing about cooking is when you hit a point where you can start using your instinct and your knowledge from other dishes and experiences to create something
It's such a beautiful, scientific art that, sure, sometimes ends up like the censored, fucked up meal Link cooks from Breath of the Wild, but…
