FoodBanter.com - View Single Post

(Melissa Houle) wrote in message . com>...
> (Tony Lew) wrote in message SNIP
> >
> > Sounds like how one of my sisters cooks.
> > Her cooking algoritihm is:
> >
> > 1) Omit or substitute for any ingredient that is "bad for you".
> > Examples, Omit butter. Omit salt. Substitute skim milk for cream.
> >
> > 2) DOuble or triple the amount of any ingredient that is "good for you".
> > Example: Garlic.
> >
> > 3) Add other ingredients that are "good for you" even if the recipe does
> > not call for it (e.g. spinach).
> >
> > She once borrowed one of my Italian cookbooks and "cooked" one of the
> > dishes from it. She made so many "healthy" omissions, substitutions and
> > additions I couldn't tell which recipe it was supposed to be.
> > And there was the time she added several cloves of raw garlic to a pot
> > of mashed potatoes and called it "garlic mashed potatoes".
>
> Eerie, Tony. I'm beginning to wonder if they could be related. <G> My
> dad can turn a wonderful recipe into an over-spiced blotch on the
> plate, with the seasonings all out of whack.

Maybe they ARE related! She once made cinammon biscotti.
She QUADRUPLED the amount of cinammon because she "likes" cinammon.
You can imagine the results...

> The late 1960's and
> early 1970's, when he and my stepmother were going through their
> "organic/ayurvedic/vegetarian" phase was a dark period in the lives of
> his children. Whenever I went over there, I was quite sure there would
> be nothing of an edible nature in his entire house. The sad thing is,
> when he's not sweating over how to make something "healthy" my dad can
> cook quite well. A couple of years ago, he made a bread and apple
> pudding from a Gourmet Magazine recipe that was incredibly delicious,
> and smelled like some heavenly dream coming out of the oven. It all
> worked because he'd followed the recipe faithfully.
>
> As far as I'm concerned, there are certain dishes that are sinful,
> rich and delicious that should be saved for special occasions. At
> those times, I don't even try to pretend I'm making something that is
> good for the eaters--I throw caution to the winds and enjoy it for
> what it is, then eat more moderately for several days afterwards.
>
> Melissa