“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
There are a few write-ups and blog entries in the discussion, so I’ll include them here:
Anyway, I’ve read Ms. Eckhart’s blog entries and the article and after reading them, I’ve summarized these main points:
Dramatics aside, I agree with Ms. Eckhart’s points, however I feel that they do not tell the whole story.
Very often we hear catchphrases and slogans repeated everywhere: “Complex carbohydrates is better than simple carbohydrates”, “Fat is bad for you”, “Drink more milk”, “Follow the Food Pyramid” or “Eat less sugar” and “Eat more whole grains”. It is almost like a catechism drill.
However, if I remember anything from my secondary school (middle school, junior high equivalent) Organic Chemistry lessons, these catchphrases are confusing starting with the definition of “Carbohydrate”.
This is a cause for concern for me because I would have to ask if we’re not slowly poisoning ourselves because of poorly remembered or misunderstood scientific terms and processes?
Long long ago, it was a terrible time for meat. The quality was poor and refrigeration wasn’t invented yet. So one of the ways to preserve meat and make it taste (or mask the spoilage) better was the application of marinades or spice rubs.
These days with food spoilage is less of an issue and the use of marinades and rubs have been reduced to making the food taste better. So here’s the rub: when do you use a marinade, a dry rub or a wet rub or do you really need these at all?
When you read a food blog or an article on food or watch a food programme, it is inevitable you will encounter the phrase “he cooks with his heart” or “he cooks with love”. It appears so often that it is become a cliche.
So what does it mean to cook with love?