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Category Archive for 'The System Approach to Cooking'

Question: What do you do when you–a lover of all things edible, and a recently minted food blogger–are told that you are allergic or sensitive to almost everything you regularly eat? And what’s more, that you have a low-functioning gallbladder (so you have to take any food allergies/sensitivities very, very seriously)? Answer: You freak out […]

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A friend told me this sounds like a self-help title.  Well, it kind of is.  There are some common themes that I have found run more or less constant through the world’s cuisines.  I find it useful to think of the purpose of the dish before thinking of the specific types of foods I want […]

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Maybe you’re thinking to yourself that making food from scratch sounds great, but you have no time for it, especially during the week.  Well, it’s entirely okay to cut corners and use pre-cut, canned, jarred, frozen, dried, freeze-dried, or pre-assembled ingredients.  Of course, normally it’s healthier if you have fresh ingredients, and generally you will […]

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To really understand an ingredient’s potential, we have to think of what the purpose of the ingredient is.  This may sound elementary, but the more we cook, the more complex these connections will be, and this will expand the horizons of our abilities in the kitchen. Let’s say you get a jar of high-quality dark […]

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If you want purple but you only have red and blue, what do you do?  How did you learn that mixing the two makes the one?  Either someone told you, or you did it accidentally, or maybe you had a hunch and went for it.  So it goes with food preparation. It may sound obvious, […]

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The way we view food is usually ingrained in us from the time we are little.  We know that onions and meat go well together (if we eat meat); that cheese is good with crackers; that ice cream complements cake; that strawberries go well with cream.  The list goes on and on. Passive acceptance of […]

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