With lives seemingly getting busier and busier do you see the end of
"scratch" cooking in the future? Just looking backward, my Mother and
especially my Grandmothers cooked everything from scratch. Breads,
cakes, pies including the crusts, stews, soups, sauces etc...

Today is seems as though the number of people who routinely cook from
scratch is dwindling. People are migrating to canned stews, spaghetti
sauces, sauces in general, soups, etc. I know quite a few people who
don't cook, period. They either do take out, go out, TV-"dinners",
frozen stuff like pot-pies, and even premade and frozen PB&J sandwiches
for gawd sakes! Now I admit that I don't routinely make bread but I
pretty much make much everything else "the old fashioned way."

Anyone else noticing a decline in folks like us who enjoy cooking and
make the time necessary to indulge ourselves?

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

>They either do take out, go out, TV-"dinners",
>frozen stuff like pot-pies, and even premade and frozen PB&J
sandwiches
>for gawd sakes! Now I admit that I don't routinely make bread but I
>pretty much make much everything else "the old fashioned way."

>Anyone else noticing a decline in folks like us who enjoy cooking and
>make the time necessary to indulge ourselves?

If it wasn't for the freezer and microwave, many people would starve.
My sister hardly ever uses her cooktop or oven.

Rusty - Sacramento, CA

What you are saying about baking from scratch is so true.

I didn't realize it until (probably 25 years ago) I gave my classes a
writing assignment in which they were to write logical directions for how to
do something. It was just a short assignment.

I mentioned that they could choose to write the steps in making a cake if
they wished.

Without exception, the ones who chose the cake option began their
compositions with "Take a cake mix. . . ."

These girls were taking a home-making class at the time, and I mentioned it
to their home-making teacher. She said, "Oh yes, we bake all our cakes with
mixes!"

My home-making teacher would turn over in her grave. . . .
Donna



"Rusty" > wrote in message
oups.com...
> >They either do take out, go out, TV-"dinners",
>>frozen stuff like pot-pies, and even premade and frozen PB&J
> sandwiches
>>for gawd sakes! Now I admit that I don't routinely make bread but I
>>pretty much make much everything else "the old fashioned way."
>
>>Anyone else noticing a decline in folks like us who enjoy cooking and
>>make the time necessary to indulge ourselves?
>
> If it wasn't for the freezer and microwave, many people would starve.
> My sister hardly ever uses her cooktop or oven.
>
> Rusty - Sacramento, CA
>

Donna wrote:

> What you are saying about baking from scratch is so true.
>
> I didn't realize it until (probably 25 years ago) I gave my classes a
> writing assignment in which they were to write logical directions for how to
> do something. It was just a short assignment.
>
> I mentioned that they could choose to write the steps in making a cake if
> they wished.
>
> Without exception, the ones who chose the cake option began their
> compositions with "Take a cake mix. . . ."
>
> These girls were taking a home-making class at the time, and I mentioned it
> to their home-making teacher. She said, "Oh yes, we bake all our cakes with
> mixes!"
>
> My home-making teacher would turn over in her grave. . . .
> Donna
>
>
>

Yep...my Home Ec. teacher taught that mixes were more economical. To
hell with economics when they taste like a board. When baking bread I
feel like the bread machine or Kitchen Aid are cheating.

I used Pillsbury refrigerated pie crusts for the first time last
Thanksgiving. They're alright but nothing like the real thing. We'd
spent most of the week in the hospital as my dad had a bypass and valve
replacement the Monday before Thanksgiving...Mom was in the hospital
with him until about half an hour before dinner and the boys aren't all
that helpful in the kitchen. The pie crusts were a move of despiration
to have pies for dessert and a meal flying solo on a big meal. Gawd...I
have to justify my using them.

I have certainly noticed that the number of people that make anything
from scratch has diminished a great deal. I'll never join those
ranks...that easy food just doesn't taste as good. I find preparing a
meal after work to be stress reducing...something that just popping
whatever into the microwave cannot do.

Jessica

"Jessica V." > wrote in message
...
> Donna wrote:
>
> > What you are saying about baking from scratch is so true.
> >
> > I didn't realize it until (probably 25 years ago) I gave my
classes a
> > writing assignment in which they were to write logical directions
for how to
> > do something. It was just a short assignment.
> >
> > I mentioned that they could choose to write the steps in making a
cake if
> > they wished.
> >
> > Without exception, the ones who chose the cake option began their
> > compositions with "Take a cake mix. . . ."
> >
> > These girls were taking a home-making class at the time, and I
mentioned it
> > to their home-making teacher. She said, "Oh yes, we bake all our
cakes with
> > mixes!"
> >
> > My home-making teacher would turn over in her grave. . . .
> > Donna
> >
> >
> >
>
> Yep...my Home Ec. teacher taught that mixes were more economical.
To
> hell with economics when they taste like a board. When baking bread
I
> feel like the bread machine or Kitchen Aid are cheating.
>
> I used Pillsbury refrigerated pie crusts for the first time last
> Thanksgiving. They're alright but nothing like the real thing.
We'd
> spent most of the week in the hospital as my dad had a bypass and
valve
> replacement the Monday before Thanksgiving...Mom was in the hospital
> with him until about half an hour before dinner and the boys aren't
all
> that helpful in the kitchen. The pie crusts were a move of
despiration
> to have pies for dessert and a meal flying solo on a big meal.
Gawd...I
> have to justify my using them.
>
> I have certainly noticed that the number of people that make
anything
> from scratch has diminished a great deal. I'll never join those
> ranks...that easy food just doesn't taste as good. I find preparing
a
> meal after work to be stress reducing...something that just popping
> whatever into the microwave cannot do.


I agree with you. Cooking from scratch not only provides tastier and
more wholesome results, but it is also therapeutic.

"Sam D." > wrote in message
...
>
> "Jessica V." > wrote in message
> ...
>> Donna wrote:
>>
>> > What you are saying about baking from scratch is so true.
>> >
>> > I didn't realize it until (probably 25 years ago) I gave my
> classes a
>> > writing assignment in which they were to write logical directions
> for how to
>> > do something. It was just a short assignment.
>> >
>> > I mentioned that they could choose to write the steps in making a
> cake if
>> > they wished.
>> >
>> > Without exception, the ones who chose the cake option began their
>> > compositions with "Take a cake mix. . . ."
>> >
>> > These girls were taking a home-making class at the time, and I
> mentioned it
>> > to their home-making teacher. She said, "Oh yes, we bake all our
> cakes with
>> > mixes!"
>> >
>> > My home-making teacher would turn over in her grave. . . .
>> > Donna
>> >
>> >
>> >
>>
>> Yep...my Home Ec. teacher taught that mixes were more economical.
> To
>> hell with economics when they taste like a board. When baking bread
> I
>> feel like the bread machine or Kitchen Aid are cheating.
>>
>> I used Pillsbury refrigerated pie crusts for the first time last
>> Thanksgiving. They're alright but nothing like the real thing.
> We'd
>> spent most of the week in the hospital as my dad had a bypass and
> valve
>> replacement the Monday before Thanksgiving...Mom was in the hospital
>> with him until about half an hour before dinner and the boys aren't
> all
>> that helpful in the kitchen. The pie crusts were a move of
> despiration
>> to have pies for dessert and a meal flying solo on a big meal.
> Gawd...I
>> have to justify my using them.
>>
>> I have certainly noticed that the number of people that make
> anything
>> from scratch has diminished a great deal. I'll never join those
>> ranks...that easy food just doesn't taste as good. I find preparing
> a
>> meal after work to be stress reducing...something that just popping
>> whatever into the microwave cannot do.
>
>
> I agree with you. Cooking from scratch not only provides tastier and
> more wholesome results, but it is also therapeutic.

I choose exercise to reduce stress.
lucy

In article >, "Sam D."
> wrote:

> "Jessica V." > wrote in message
> ...
(snip)
> > I have certainly noticed that the number of people that make
> > anything from scratch has diminished a great deal. I'll never join
> > those ranks...that easy food just doesn't taste as good. I find
> > preparing a meal after work to be stress reducing...something that
> > just popping whatever into the microwave cannot do.

> I agree with you. Cooking from scratch not only provides tastier and
> more wholesome results, but it is also therapeutic.

CAN be therapeutic, Sam. :-) For others, it's downright
stress-inducing.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Rusty" > wrote:
> >They either do take out, go out, TV-"dinners",
>>frozen stuff like pot-pies, and even premade and frozen PB&J
> sandwiches
>>for gawd sakes! Now I admit that I don't routinely make bread but I
>>pretty much make much everything else "the old fashioned way."
>
>>Anyone else noticing a decline in folks like us who enjoy cooking and
>>make the time necessary to indulge ourselves?
>
> If it wasn't for the freezer and microwave, many people would starve.
> My sister hardly ever uses her cooktop or oven.

The new work triangle in the kitchen... the refrigerator, the microwave, the
trash can. Funny how the trend is towards larger and ever more elaborate
kitchens, with less and less actual cooking being done. Reheating is not
cooking.

It is also interesting how there's an obesity epidemic at the same time less
and less cooking is taking place. Rather than taking some satisfaction from
the preparation of meals, and slowly enjoying the fruits of our labors, we
are literally stuffing ourselves with junk.

The recent post on "Cooking for one" is kind of an indication of the
problem. I was going to suggest what must be one of the simplest of
recipes - Supremes de Volaille a Brun - from "Mastering the Art of French
Cooking" - a very short ingredients list, a very simple technique, wonderful
results... if you can get takeout or microwave something much faster, I'd be
surprised... but then I saw "I don't do chicken". Argh! Taking a box out of
the freezer and popping it in the microwave is easier.

"wff_ng_6" > wrote in message
news:gGwJd.16247$ef6.10964@trnddc07...

> The recent post on "Cooking for one" is kind of an indication of the
> problem. I was going to suggest what must be one of the simplest of
> recipes - Supremes de Volaille a Brun - from "Mastering the Art of French
> Cooking" - a very short ingredients list, a very simple technique,
> wonderful results... if you can get takeout or microwave something much
> faster, I'd be surprised... but then I saw "I don't do chicken". Argh!
> Taking a box out of the freezer and popping it in the microwave is easier.
>
>

I LOVE chicken, and I'd be interested in seeing that recipe if you could be
so kind...

Carrie

Rusty, I am so glad you mentioned this, because it gives me the opportunity
to put in my 2 cents. LOL.

What people don't realize is that with the prepared foods comes a lot of
junk. Chemicals they put in their bodies every day. And this has an
accumulative effect. How can they stay healthy that way?

I think that the only way to stay healthy is to cook from scratch. You know
exactly what you eat. It may take longer, but you can't beat the taste, and
the good feeling of keeping your loved ones healthy and well cared for.

I see people my age popping medicine every day for a variety of illnesses. A
lot of this can be prevented by knowing what you put in your body at every
meal. I am 64 (since yesterday) and I don't have any medicine in my house.
Just healthy food.

Elly


"Rusty" > wrote in message
oups.com...
> >They either do take out, go out, TV-"dinners",
> >frozen stuff like pot-pies, and even premade and frozen PB&J
> sandwiches
> >for gawd sakes! Now I admit that I don't routinely make bread but I
> >pretty much make much everything else "the old fashioned way."
>
> >Anyone else noticing a decline in folks like us who enjoy cooking and
> >make the time necessary to indulge ourselves?
>
> If it wasn't for the freezer and microwave, many people would starve.
> My sister hardly ever uses her cooktop or oven.
>
> Rusty - Sacramento, CA
>

On Tue 25 Jan 2005 12:42:56p, George Beasley tittered and giggled, and
giggled and tittered, and finally blurted out...

> Rusty, I am so glad you mentioned this, because it gives me the
> opportunity to put in my 2 cents. LOL.
>
> What people don't realize is that with the prepared foods comes a lot of
> junk. Chemicals they put in their bodies every day. And this has an
> accumulative effect. How can they stay healthy that way?
>
> I think that the only way to stay healthy is to cook from scratch. You
> know exactly what you eat. It may take longer, but you can't beat the
> taste, and the good feeling of keeping your loved ones healthy and well
> cared for.
>
> I see people my age popping medicine every day for a variety of
> illnesses. A lot of this can be prevented by knowing what you put in
> your body at every meal. I am 64 (since yesterday) and I don't have any
> medicine in my house. Just healthy food.
>
> Elly

Elly, I hope your day was as special as mine was. Oh, and I couldn't agree
more about what you wrote healthy food.

Cheers,
Wayne

"Wayne Boatwright" > wrote in message
...
> On Tue 25 Jan 2005 12:42:56p, George Beasley tittered and giggled, and
> giggled and tittered, and finally blurted out...
>
> > Rusty, I am so glad you mentioned this, because it gives me the
> > opportunity to put in my 2 cents. LOL.
> >
> > What people don't realize is that with the prepared foods comes a lot of
> > junk. Chemicals they put in their bodies every day. And this has an
> > accumulative effect. How can they stay healthy that way?
> >
> > I think that the only way to stay healthy is to cook from scratch. You
> > know exactly what you eat. It may take longer, but you can't beat the
> > taste, and the good feeling of keeping your loved ones healthy and well
> > cared for.
> >
> > I see people my age popping medicine every day for a variety of
> > illnesses. A lot of this can be prevented by knowing what you put in
> > your body at every meal. I am 64 (since yesterday) and I don't have any
> > medicine in my house. Just healthy food.
> >
> > Elly
>
> Elly, I hope your day was as special as mine was. Oh, and I couldn't
agree
> more about what you wrote healthy food.
>
> Cheers,
> Wayne

Thanks Wayne, It was an awesome day!
I saw that our posts came in at the same time. I enjoyed the fact that you
also put your 2 cents in. LOL. People born on Jan. 24 think alike. :-)
Elly

"George Beasley" > wrote in message
ink.net...
> Rusty, I am so glad you mentioned this, because it gives me the
> opportunity
> to put in my 2 cents. LOL.
>
> What people don't realize is that with the prepared foods comes a lot of
> junk. Chemicals they put in their bodies every day. And this has an
> accumulative effect. How can they stay healthy that way?
>
> I think that the only way to stay healthy is to cook from scratch. You
> know
> exactly what you eat. It may take longer, but you can't beat the taste,
> and
> the good feeling of keeping your loved ones healthy and well cared for.
>
> I see people my age popping medicine every day for a variety of illnesses.
> A
> lot of this can be prevented by knowing what you put in your body at every
> meal. I am 64 (since yesterday) and I don't have any medicine in my house.
> Just healthy food.
>
> Elly
>
========

Happy belated birthday Elly!
Cyndi

"Rick & Cyndi" > wrote in message
news:grxJd.27817$Os6.22458@trnddc08...
>
> "George Beasley" > wrote in message
> ink.net...
> > Rusty, I am so glad you mentioned this, because it gives me the
> > opportunity
> > to put in my 2 cents. LOL.
> >
> > What people don't realize is that with the prepared foods comes a lot of
> > junk. Chemicals they put in their bodies every day. And this has an
> > accumulative effect. How can they stay healthy that way?
> >
> > I think that the only way to stay healthy is to cook from scratch. You
> > know
> > exactly what you eat. It may take longer, but you can't beat the taste,
> > and
> > the good feeling of keeping your loved ones healthy and well cared for.
> >
> > I see people my age popping medicine every day for a variety of
illnesses.
> > A
> > lot of this can be prevented by knowing what you put in your body at
every
> > meal. I am 64 (since yesterday) and I don't have any medicine in my
house.
> > Just healthy food.
> >
> > Elly
> >
> ========
>
> Happy belated birthday Elly!
> Cyndi
>
>

Thank you Cyndi!

George Beasley wrote:
> Rusty, I am so glad you mentioned this, because it gives me the
opportunity
> to put in my 2 cents. LOL.
>
> What people don't realize is that with the prepared foods comes a lot
of
> junk. Chemicals they put in their bodies every day. And this has an
> accumulative effect. How can they stay healthy that way?
>
> I think that the only way to stay healthy is to cook from scratch.
You know
> exactly what you eat. It may take longer, but you can't beat the
taste, and
> the good feeling of keeping your loved ones healthy and well cared
for.
>

Which brings up the next question -SHOULD WE MAKE OUR OWN ALCHOHOL FROM
SCRATCH? It may take longer but at least you know exactly why you have
a hangover.

Fifo wrote:
> George Beasley wrote:
>
>>Rusty, I am so glad you mentioned this, because it gives me the
>
> opportunity
>
>>to put in my 2 cents. LOL.
>>
>>What people don't realize is that with the prepared foods comes a lot
>
> of
>
>>junk. Chemicals they put in their bodies every day. And this has an
>>accumulative effect. How can they stay healthy that way?
>>
>>I think that the only way to stay healthy is to cook from scratch.
>
> You know
>
>>exactly what you eat. It may take longer, but you can't beat the
>
> taste, and
>
>>the good feeling of keeping your loved ones healthy and well cared
>
> for.
>
>
> Which brings up the next question -SHOULD WE MAKE OUR OWN ALCHOHOL FROM
> SCRATCH? It may take longer but at least you know exactly why you have
> a hangover.
>

Brewed beer for years. Like cooking, it's much better than anything you
can buy. At least in the U.S.A.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Back in the days of the Great Depression,my uncle made plenty of
'alcohol' in his cellar,sold it out the hatchway door.

T wrote:
> Back in the days of the Great Depression,my uncle made plenty of
> 'alcohol' in his cellar,sold it out the hatchway door.

T, it would be helpful if you would quote relevant parts of the thread you
are replying to. Many newsservers (not mine, thankfully) delete the
original and older posts after a period of time; someone coming in late in
the game (so to speak) would have no idea what you're talking about.
Thanks!

Jill

On Wed, 26 Jan 2005 08:19:38 -0500, (T) wrote:

> Back in the days of the Great Depression,my uncle made plenty of
>'alcohol' in his cellar,sold it out the hatchway door.
>

ah, the nostalgic sounds of beer bottles exploding in the basement...

your pal,
blake

Oh great.. the old food snobbery debate.
I don't cook because I never learned.. but am learning now. Does this make
me better than those who choose to not cook? Of course not.
Please.. is this the best topic you could come up with?
Why not share some of your fabulous recipes instead?
lucy

"Rusty" > wrote in message
oups.com...
> >They either do take out, go out, TV-"dinners",
>>frozen stuff like pot-pies, and even premade and frozen PB&J
> sandwiches
>>for gawd sakes! Now I admit that I don't routinely make bread but I
>>pretty much make much everything else "the old fashioned way."
>
>>Anyone else noticing a decline in folks like us who enjoy cooking and
>>make the time necessary to indulge ourselves?
>
> If it wasn't for the freezer and microwave, many people would starve.
> My sister hardly ever uses her cooktop or oven.
>
> Rusty - Sacramento, CA
>

In article > , "Lucy"
> wrote:

> Oh great.. the old food snobbery debate. I don't cook because I never
> learned.. but am learning now. Does this make me better than those
> who choose to not cook? Of course not.

Actually, I think it does make you better. My opinion. It tells me
that you're interested in preparing better quality food at a reasonable
cost than what is commercially available. I admire that in a woman.

> Please.. is this the best topic you could come up with? Why not share
> some of your fabulous recipes instead?
> lucy
Because this is not rec.food.recipes -- it's rec.food.cooking.

(snip)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article > , "Lucy"
> > wrote:
>
>
>>Oh great.. the old food snobbery debate. I don't cook because I never
>>learned.. but am learning now. Does this make me better than those
>>who choose to not cook? Of course not.
>
>
> Actually, I think it does make you better. My opinion. It tells me
> that you're interested in preparing better quality food at a reasonable
> cost than what is commercially available. I admire that in a woman.
>
>
>>Please.. is this the best topic you could come up with? Why not share
>>some of your fabulous recipes instead?
>>lucy
>
> Because this is not rec.food.recipes -- it's rec.food.cooking.
>
> (snip)

Barb, You're prior post explained it much better (and much more gently)
that I could have. Thanks.

Lucy, if you hang around long enough you'll see that there's very little
that's *not* discussed here at one time or another. Participate or not.
You're call. But attempting to chastise others for not living up to your
expectations of what *you* think the group should be isn't going to fly
very well.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article >, Steve Calvin
> wrote:

> Melba's Jammin' wrote:
> > In article > , "Lucy"
> > > wrote:
(snipperage)
> >>Please.. is this the best topic you could come up with? Why not share
> >>some of your fabulous recipes instead?
> >>lucy
> >
> > Because this is not rec.food.recipes -- it's rec.food.cooking.
> >
> > (snip)
>
> Barb, You're prior post explained it much better (and much more gently)
> that I could have. Thanks.

The one that got rather lengthy? You're welcome. When can I expect the
check? Now, Darlin' we must have our grammar lesson for today:
Apostrophes are for contractions, not possessive pronouns and simple
plurals. Note to Steve: It's "your," not "you're." You're welcome.
"-)
Love,
Mom

> Lucy, if you hang around long enough you'll see that there's very little
> that's *not* discussed here at one time or another. Participate or not.
> You're call. But attempting to chastise others for not living up to your
> expectations of what *you* think the group should be isn't going to fly
> very well.

She'll learn. She seems to have a good heart.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba,
Thank you again for the supportive words, here on rec.food.bragging.
LOL!!
lucy

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
>
>> Oh great.. the old food snobbery debate. I don't cook because I never
>> learned.. but am learning now. Does this make me better than those
>> who choose to not cook? Of course not.
>
> Actually, I think it does make you better. My opinion. It tells me
> that you're interested in preparing better quality food at a reasonable
> cost than what is commercially available. I admire that in a woman.
>
>> Please.. is this the best topic you could come up with? Why not share
>> some of your fabulous recipes instead?
>> lucy
> Because this is not rec.food.recipes -- it's rec.food.cooking.
>
> (snip)
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

On Wed, 26 Jan 2005 04:01:52 GMT, "Lucy"
> wrote:

> I don't cook because I never learned.. but am learning now. Does this make
> me better than those who choose to not cook? Of course not.

That puts you in the same league as Julia Child.

<w>

sf

"sf" > wrote in message
...
> On Wed, 26 Jan 2005 04:01:52 GMT, "Lucy"
> > wrote:
>
>> I don't cook because I never learned.. but am learning now. Does this
>> make
>> me better than those who choose to not cook? Of course not.
>
> That puts you in the same league as Julia Child.
>
> <w>
>
> sf
Julia Child?!?!
**lucy sniffs sf's beverage**
I used to watch her when I was a kid.. she could really manhandle a bird.
lucy

On Sun, 30 Jan 2005 05:47:43 GMT, "Lucy" > wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 26 Jan 2005 04:01:52 GMT, "Lucy"
>> > wrote:
>>
>>> I don't cook because I never learned.. but am learning now. Does this
>>> make
>>> me better than those who choose to not cook? Of course not.
>>
>> That puts you in the same league as Julia Child.
>>
>> <w>
>>
>> sf
>Julia Child?!?!
>**lucy sniffs sf's beverage**
>I used to watch her when I was a kid.. she could really manhandle a bird.
>lucy
>
i wouldn't put her past trussing a man, either.

your pal,
blake

"Steve Calvin" > wrote in message
...
> With lives seemingly getting busier and busier do you see the end of
> "scratch" cooking in the future? Just looking backward, my Mother and
> especially my Grandmothers cooked everything from scratch. Breads, cakes,
> pies including the crusts, stews, soups, sauces etc...
>
> Today is seems as though the number of people who routinely cook from
> scratch is dwindling. People are migrating to canned stews, spaghetti
> sauces, sauces in general, soups, etc. I know quite a few people who
> don't cook, period. They either do take out, go out, TV-"dinners", frozen
> stuff like pot-pies, and even premade and frozen PB&J sandwiches for gawd
> sakes! Now I admit that I don't routinely make bread but I pretty much
> make much everything else "the old fashioned way."
>
> Anyone else noticing a decline in folks like us who enjoy cooking and make
> the time necessary to indulge ourselves?
>
> --
> Steve
>
> Every job is a self-portrait of the person who did it.
> Autograph your work with excellence.
>
We went to look at ranges at a owner-operated appliance store--the kind
where they have stuff on the floor but also have books that you can order
from. I was asking about a range and the first thing the owner asked me was
"Do you cook?" I must have looked startled, because he explained that he
had different ranges that he recommended to people that really cooked things
instead of those people that used them for heating foods. I had never
considered that concept before.
Janet

Janet Bostwick wrote:
> "Steve Calvin" > wrote in message
> ...
> >
> > Today is seems as though the number of people who routinely cook
from
> > scratch is dwindling. People are migrating to canned stews,
spaghetti
> > sauces, sauces in general, soups, etc. I know quite a few people
who
> > don't cook, period. They either do take out, go out, TV-"dinners",
frozen
> > stuff like pot-pies, and even premade and frozen PB&J sandwiches
for gawd
> > sakes! Now I admit that I don't routinely make bread but I pretty
much
> > make much everything else "the old fashioned way."
> >
> > Anyone else noticing a decline in folks like us who enjoy cooking
and make
> > the time necessary to indulge ourselves?
> >

Many have noticed this - see Marion Cunningham's recent cookbook, Lost
Recipes - she talks about this in all her work, but that book is really
a polemic against this phenomenon.

> We went to look at ranges at a owner-operated appliance store--the
kind
> where they have stuff on the floor but also have books that you can
order
> from. I was asking about a range and the first thing the owner asked
me was
> "Do you cook?" I must have looked startled, because he explained
that he
> had different ranges that he recommended to people that really cooked
things
> instead of those people that used them for heating foods. I had
never
> considered that concept before.
> Janet

Another reference - the New Yorker magazine profiled the Viking stove
company last year, and one thing they noted was how many people putting
in $50,000 kitchens don't actually cook in them. Kitchen as trophy, I
guess.

I was reading a women's magazine in the doctor's office this morning
and saw yet another one of those "save money on your grocery bill using
coupons" articles. Of course I didn't read it. I save money on my
grocery bill by not buying sodas unless we're having a party; baking
the birthday cake from scratch; buying whole foods and cooking them
from scratch; making sandwiches for lunches instead of buying
"Lunchables"; and so forth. No I don't bake our bread regularly but
maybe after chemo is done I'll consider it. We keep plain rices and
pastas in the pantry, and can whip up interesting dishes with them in
no time - no need for boxed mixes with freeze dried herbs and weird
canned sauces.

In fact, our every day food is not all that fancy, but it's every bit
as tasty (ok, tastier) than the pre-cooked stuff in the supermarket
freezer or box.

Is it rocket science to people to figure out that eating this way is
not only cheaper, it's healthier? But it must be news to somebody,
because I keep seeing it everywhere. My kids' teachers at pre-school
and the babysitters think I'm pretty weird because I ask them to limit
sugary snacks and chips. I don't say they can't have any, I just say
they shouldn't have huge quantities. Weird, huh? And my kids don't know
about soft drinks. They just don't know about them. What a bunch of
pinko agitators we are.

Meanwhile -- My five year old Kenmore gas range with the self cleaning
oven, high BTU burner, and the low simmer burner is serving me quite
well, thank you. I'm not sorry I saved myself $1,000 over fancier
models when I bought it. If I won $50K in a contest to remodel my
kitchen, I don't think I'd upgrade much higher than what I've got
already, although six burners could be useful, and who wouldn't want a
griddle and a stovetop grill, etc. No, I would still probably use $15k
on the kitchen (cupboards, flooring and replacement appliances) and
spend the balance elsewhere in the house. I can cook just fine in the
kitchen as it is, thanks.

Leila

Leila wrote:

> Another reference - the New Yorker magazine profiled the Viking stove
> company last year, and one thing they noted was how many people putting
> in $50,000 kitchens don't actually cook in them. Kitchen as trophy, I
> guess.

I know people like that. My brother and his wife have a good fried who has
a kitchen most of us would die for. She had it for more than a year before
she even turned on her oven. Her fridge had a quart of milk and a bag with
a two croissants in it. I just heard that she is getting new appliances.
If I had gas here, or room enough in my kitchen, I would gladly take the
oven off her hands.

Last year we were invited to our neighbours for dinner. They have a
beautiful kitchen, but it's a slightly different scenario. They disappeared
about an hour before dinner and left us to be entertained my her daughter
and son in law. I thought maybe something was wrong, but it turned out they
were downstairs in the cooking kitchen cooking a feast of fresh made pasta,
baked fish, chicken......

Yup,those 'prepared foods',loaded with fat,salt and strange
chemicals.Perhaps that's why one in three Americans is obese.A boon for
the medical profession and the mortician.

On Wed 26 Jan 2005 06:16:00a, T wrote in rec.food.cooking:

> Yup,those 'prepared foods',loaded with fat,salt and strange
> chemicals.Perhaps that's why one in three Americans is obese.A boon for
> the medical profession and the mortician.

LOL! Someday we may see combination establishments like "Mayfair's Family
Restaurant, Internist, and Mortuary".

Wayne

"Wayne Boatwright" > wrote in message
...
> On Wed 26 Jan 2005 06:16:00a, T wrote in rec.food.cooking:
>
>> Yup,those 'prepared foods',loaded with fat,salt and strange
>> chemicals.Perhaps that's why one in three Americans is obese.A boon for
>> the medical profession and the mortician.
>
> LOL! Someday we may see combination establishments like "Mayfair's Family
> Restaurant, Internist, and Mortuary".
>
> Wayne
Wayne,
That made me think of a funeral home in my area and a barbeque joint that
have the same name.. Dickie's. I've always wondered if they were in cahoots.
LOL!
lucy

On Wed 26 Jan 2005 02:37:30p, Lucy wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Wed 26 Jan 2005 06:16:00a, T wrote in rec.food.cooking:
>>
>>> Yup,those 'prepared foods',loaded with fat,salt and strange
>>> chemicals.Perhaps that's why one in three Americans is obese.A boon
>>> for the medical profession and the mortician.
>>
>> LOL! Someday we may see combination establishments like "Mayfair's
>> Family Restaurant, Internist, and Mortuary".
>>
>> Wayne
> Wayne,
> That made me think of a funeral home in my area and a barbeque joint
> that have the same name.. Dickie's. I've always wondered if they were in
> cahoots. LOL!
> lucy

Yikes! Perish the thought! <no pun intended>

Wayne

Steve Calvin wrote:

> With lives seemingly getting busier and busier do you see the end of
> "scratch" cooking in the future? Just looking backward, my Mother and
> especially my Grandmothers cooked everything from scratch. Breads,
> cakes, pies including the crusts, stews, soups, sauces etc...
>
> Today is seems as though the number of people who routinely cook from
> scratch is dwindling. People are migrating to canned stews, spaghetti
> sauces, sauces in general, soups, etc. I know quite a few people who
> don't cook, period. They either do take out, go out, TV-"dinners",
> frozen stuff like pot-pies, and even premade and frozen PB&J sandwiches
> for gawd sakes! Now I admit that I don't routinely make bread but I
> pretty much make much everything else "the old fashioned way."
>
> Anyone else noticing a decline in folks like us who enjoy cooking and
> make the time necessary to indulge ourselves?

Judging by the quantity and variety of prepared foods I see on the shelves
and the things that people are loading up on in the grocery stores, that
seems to be the case. We don't eat a lot of soup in this household, so it
is not worth while to make a batch, so I buy a few cans of soup once in a
while. We don't eat much bread, and since we have a great Italian bakery in
town it is hardly worth it to bake my own bread. I do buy jars of pasta
sauce, an occasional bag of cookies. It is hard to turn down the goodies in
a good bakery. Other than that, just about everything we eat here is from
scratch. Cakes, cookies, pies, stews, puddings, meat pies. It's the same
with my family and my in laws.

Not in every case,my wife enjoys cooking and makes much from
'scratch'.Just made a big pot of spaghetti sauce.Makes home made soups
quite often.Makes a great apple,blueberry pie.Is it really people being
busy or just too lazy.

In article >,
(T) wrote:

> Not in every case,my wife enjoys cooking and makes much from
> 'scratch'.Just made a big pot of spaghetti sauce.Makes home made soups
> quite often.Makes a great apple,blueberry pie.Is it really people being
> busy or just too lazy.

Third option is they just don't care about food or preparing it. I know
a number of folks like that. Fourth option is priorities are different.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Steve Calvin wrote:
> With lives seemingly getting busier and busier do you see the end of
> "scratch" cooking in the future? Just looking backward, my Mother
and
> especially my Grandmothers cooked everything from scratch. Breads,
> cakes, pies including the crusts, stews, soups, sauces etc...
>

I don't know why you are assuming that my mother's cooking was somehow
an improvement over a SPAM sandwich (sorry mom!).

Time one issue. Cost is another (cheap canned and frozen food). Skills
and traditions probably a third. A lot of the traditional recipes call
for hours of work. I enjoy spending 4 hours making a cassoulet as much
as the next guy but that can't happen on a Tuesday - I got to work.

It's just a change and not necessarily a bad one. There are tons of
high quality prepared foods and there are tons of people who while they
don't cook every day, enjoy cooking as a hobby.

Fundamentally, one of the bigger changes is probably the fact that
women don't stay home to cook all day and wait for hubby to come home -
they go out and have more succesful careers than hubby. No time for
cooking.

"Fifo" > wrote in message
oups.com...
> I don't know why you are assuming that my mother's cooking was somehow
> an improvement over a SPAM sandwich (sorry mom!).

I'd have to agree. What I think we're seeing is not really the complete
demise of "cooking from scratch," but rather the fact that such cooking
is no longer being done very much by people who really don't want to
do it in the first place. The flip side of this is that what "scratch
cooking"
IS being done is being done by people who are interested in it, for
whatever reason (enjoyment, a better-tasting, healthier end result,
whatever) and as a result are generally doing a better job of it.

Sure, 50 years ago (or maybe a bit longer), pretty much everything
people ate was scratch-built, home-cooked, etc.. But that was
because they HAD to - there was simply no alternative. And quite
frankly, a lot of that "home-cooked" food simply wasn't all that
great. It MAY have been healthier or tastier in some cases, just due
to the use of fresh ingredients and lack of added chemicals - but then
on the other hand a lot of that "Mom's home cooking" was nothing
but starch-and-fat-laden crud.

Today, those people who don't like to cook, don't have time to
cook, just plain prefer eating out, etc., have other alternatives. Many
of us might not find those alternatives personally attractive, for a
variety of reasons, but so what? As long as this doesn't impact
our ability to find good ingredients and the equipment needed to
cook them, I personally don't care. And my experience is that we
have in general a better selection of ingredients these days than
was the case 50 years ago, or even 20-30 years ago.

Bob M.

Bob Myers wrote:

> Sure, 50 years ago (or maybe a bit longer), pretty much everything
> people ate was scratch-built, home-cooked, etc.. But that was
> because they HAD to - there was simply no alternative. And quite
> frankly, a lot of that "home-cooked" food simply wasn't all that
> great. It MAY have been healthier or tastier in some cases, just due
> to the use of fresh ingredients and lack of added chemicals - but then
> on the other hand a lot of that "Mom's home cooking" was nothing
> but starch-and-fat-laden crud.

50 years ago a lot more people had maids and cooks. Even in houses where
food was made from scratch it was done by the cook.

> cook them, I personally don't care. And my experience is that we
> have in general a better selection of ingredients these days than
> was the case 50 years ago, or even 20-30 years ago.

That's for sure. When I was a kid the local grocery store had a tiny produce
section. There were no strawberries or strawberries except in June and
July. No blueberries at all. Pineapple came in a can. Oranges were a rare
treat. Kiwis did not exist. Nor did mangoes, papayas, nectarines. There were
no snow peas, okra, chili peppers. Fish came in frozen boxes. If we went
into the city to shop there was a larger supply of the same stuff, but
slightly cheaper, but not much greater variety.