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Old 04.01.2011, 02:29
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Article for beginning cooks

The NY Times has an article that may be useful to those who have made New Year's resolutions to eat "better" by cooking "real food" rather than going out to eat junk: Chop, Fry, Boil: Eating for One, or 6 Billion:
“Revolutionary” diet books flood the market this time of year, promising a life changed permanently and for the better — yes, in just 10 to 30 days! — but, as everyone knows, the key to eating better begins with a diet of real food.

The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating.
The meat of the article is links to three recipes: broccoli stir-fry with chicken, lentils and rice, with or without pork and crunchy cabbage salad. Each recipe is followed by notes on variations.

Requirements for this level of cooking are minimal:
You cannot produce them without having a functioning kitchen (a sink, a refrigerator and a stove will do it); some minimal equipment, including a pot, a skillet and a bowl (though in a pinch, the salad could be made in the pot); a couple of knives; some utensils; a strainer and a cutting board; and the ability (and money) to stock a pantry and at least occasionally supplement it with fresh food. These requirements cannot be met by everyone, but they can be met by far more people than those who cooked dinner last night.

(It’s worth noting, furthermore, that the stir-fry and the rice-and-lentils can be made entirely from the pantry, if you allow for the fact that frozen vegetables are a completely acceptable substitute for fresh, especially in winter, when “fresh” may mean “flown in from Peru.”) This pantry list can be as simple as oil, vinegar, grains, legumes and a few other things, but as people learn to cook it inevitably grows.
I am about to eat leftover lentils and rice from yesterday
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Old 04.01.2011, 02:35
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Re: Article for beginning cooks

A member of EF gave me this link, which has helped me become a better cook where Indian dishes are concerned.
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Old 04.01.2011, 03:39
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Re: Article for beginning cooks

I like this blog, Tiny Urban Kitchen. Blogger's passionate about food that's as real as it should be, and offers a lot of helpful tips e.g. camera for great food pictures, recipes, etc. There's a demonstration for 'la mian' (hand pulled noodles) which I thought very impressive.

A blog winner too!

Last edited by Yves22; 04.01.2011 at 03:51.
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