Original Food Dude

The art of cooking. The science of food.

Category: About Me

Why Does Food Matter?

“Food is essential to life, therefore make it good”  S. Truett Cathy

 

I’m sure if you’ve been to your local Chik-Fil-A lately you’ve seen that quote stenciled on their walls.  It is so true, but why are we so obsessed with food in our society.  Watch twenty minutes of TV and you will no doubt see ads about the latest cereals (to my boys all cereals are cheerios and then they describe the kind of cheerios they want, kind of like in the South you order a coke and then they ask what kind and you say, Dr. Pepper,), some new burger at any of a number of fast food place, even ads for some new limited time …..fest (depending on what they are marketing that day).  We are surrounded by food in this country.

As a young food scientist, I had to travel to New York and Pennsylvania with my boss.  I went before him, so I had to pick him up at the Newark airport.  When he got in the car the first thing he said to me was “We only have one important task on this trip.”  I was stressed about that because we were scheduled to go visit a customer, a vendor and one of our plants all in four days.   He continued “You know those great big New York Pastrami Sandwiches, I’ve never had one, we have to get one.”  I laughed, he didn’t.  That was the legitimate need for that trip.  Side note: we got him his sandwich and it was awesome.

That’s how important food is to us, it trumps work, it trumps play, it even trumps sleep a lot of times.  But why?

My belief is that we value food so much because of the experience it brings for us.  It’s not just about filling our bellies, although good food is amazing.  It’s about what those tastes remind us of.  Think about it.  What triggers a stronger recall than smells and tastes?  If I sat almost any American down to a Turkey dinner, complete with stuffing, mashed potatoes, gravy and pumpkin pie they would have flashbacks of Thanksgiving pasts, surrounded by loved ones.  Food triggers our recall more than anything else.

https://www.youtube.com/watch?v=kuyUKdJccgM

Now that recall also has negative impacts as well.  Think about our food aversions (not allergies those are different) but foods we just don’t like.

Several years ago I did a lot of reading about the psychology of food aversions, and how typically the foods we claim not to like are because of recall.  Perhaps they remind us of a rough time in life, or we maybe got sick around the time we at that food and blame it.  So I had to test it.  If I get in trouble for this story I’ll know my mother-in-law actually reads my blog, which would a be a tiny triumph in and of itself, right.

She, my mother-in-law, hates I mean loathes bread pudding (weird because I love it, I mean who doesn’t love sweet bread).  I asked her why after talking to her about food aversions being a mental and not a physical thing.  She said it wasn’t mental it was just that she had to eat it so much when her dad got really sick when they were young, apparently he couldn’t chew normal food.   I’ll give you a minute to get your giggles out, I know I had to and still do when I think about it.

Then it got worse…  I decided to play a trick on her.  So, I made homemade chocolate chip pumpkin bread, then made that into bread pudding (I promise to post the recipe really soon so you can have it this fall) I topped that with a butter rum caramel sauce.  It was divine.  I took my creation to her and told her I had invented a new dessert and would she tried it.  She ate half the bowl ravenously and raved over how much she liked it.  Finally, I couldn’t take it any longer and I blurted out “Ha, that’s bread pudding.”  Without missing a beat she spits the bite in her mouth out and said: “I don’t like it”.  The recall is that powerful, something she raved about suddenly was repulsive when in her subconscious it brought back memories of her sick dad.

So what’s the point of this post, I haven’t even written in a long time (forgive me I’ve been building a house).  The point is the experiences we create now with our loved ones around food will provide recall points in the future for ourselves, our children and our other loved ones.  I doubt that my boys will ever eat BBQ without thinking of me (at least I hope not).  I know I can’t eat freshly fried fish (say that five times fast) without smiling about the times I spent fishing with my father, or waffles without thinking about playing Scattergories with my mom.

Life changes, time marches on, the world keeps spinning we know that, but food creates powerful memories of experiences.  My goal with this whole blog is to help empower all people to create experiences that endure in the memories of their families forever.

I’ll leave you with this quote.

“Good food is the foundation of genuine happiness.”   Auguste Escoffier

I’m Sorry

I’ll say right now, I’m sorry.  I haven’t posted in a month, ouch that is a long time.  I promise to do better, please forgive me.

There is a reason why I haven’t posted in so long, and it wasn’t any nefarious plan to hold out recipes.  We have had a super crazy month.

Florida

My father hybridizes daylillies, he has something like 30,000 of them.   For the last few years he has spent the winters in Florida and the summers in Utah.  That allows him to get a head start on each year’s new crop.  Every April he drives back with all his seedlings and several plants he’s been working with.  This year he brought back 4000+ seedlings and about 100 potted mature daylillies.    The 36 hr drive is a long drive alone, so my wife and kids and I flew back and drove with him.  It took two full trailers to bring back all his flowers.

So that was one week lost.  No worries though Florida was fun.  We ate BBQ almost the whole way back and I can highly recommend one particular BBQ place.  It is a food truck in Brooksville, FL.  The place is called Barbiecue, they advertise themselves as Florida’s sexiest BBQ.  I’m not sure how sexy BBQ is (my college prof told us that at his age the smell of BBQ is better than perfume).   This place was really awesome though, they had the best green beans I’ve ever eaten, with chunks of brisket in them (oh man I’m drooling just thinking about it).  The ribs were great, but just be sure to get there early or call ahead to be sure you get your food.  Also while you are there go see the mermaids at Weeki Wachee Springs.

House

So once we got home, we worked on our house.

A little about us here.  A little over a year ago we bought a home to remodel.  I took it down carefully to the point that we could rebuild. That was when major foundation issues where discovered (missed by the home inspection company, yay.) and the house was condemned.  This all happened last October, and I spent the wettest winter in 100 years (yay again) rebuilding a home for my family.

Right now we have it framed and water and power run to the house, with plumbing and electric underway.  fingers crossed we will be in this summer.  I spend all my daylight hours possible down there doing some project or another.  So that was the last few weeks.

Well there you have it my excuse for no posts.  I will get back on track now I promise.

Failure

Several years ago I was laying in my bed and had one of those “aha” moments, or so I thought.  I had magically been inspired to create the most awesome dessert ever.  I could picture it perfectly in my mind.  I could almost taste the sweet morsels and the tangy raspberry that would compliment it.  This desert would put all others to shame.

The next day I hurriedly went to the store to stock up on my ingredients for as the great Escoffier says ” The most skilled cook cannot attempt anything if given nothing….”.

My shopping list included the following:

  • Bananas
  • Fresh Raspberries
  • Dark Chocolate

Sounds like a winning combination right?   Wrong…

The Dude Diving, don’t have any pics of the ravioli sorry.

So what was my brilliant idea that I failed so miserably at?  Chocolate Banana Ravioli with a Raspberry sauce (I actually got the raspberry sauce right).

I started by mixing the basic pasta dough together, a little flour, salt  and egg to stick it all together.  Then I mixed in cocoa powder and sugar to sweeten.  I got the dough finally to a decent taste (I could never give it a really good chocolaty taste though).

I rolled it out and put my sliced bananas inside.  Then I pressed the top dough layer on and creased the ravioli with a fork.  All was well and I was confident in the success of my project.

Then things started to go awry, I dropped the ravioli in my boiling water where many of them promptly ruptured, apparently the cocoa had made my dough to dry to bind together.  The ones that didn’t blow up I prepared for eating.

At last my moment of triumph had come.  I had a bowl of my ravioli (although they were very ugly) with raspberry sauce on them.  I picked up with my fork and took the first bite, I think it lasted 5 seconds in my mouth before I had to be like Gaston and be “especially good at expectorating” (my what a guy, Gaston!!!).

The dough tasted like a piece of cardboard that had been sprinkled with cocoa powder, the bananas tasted rotten and where total mush.  The raspberry sauce was really good though.  So I tossed the ravioli and settled for some vanilla ice cream and raspberry sauce.

One of my favorite places ever, a market in Bruges, Belgium

What is the moral of the story?

Well I find two.  First, I failed miserably at cooking something I had dreamed up, but I didn’t give up dreaming up new things nor did I give up cooking.  In fact almost all of my favorite recipes I cook came after this experience.  It taught me to be more methodical in my approach to cooking.  That is, now I research what I want to make quite extensively before I begin developing a recipe (okay so I don’t write a dissertation on them or anything) .

The second moral is there is always silver lining.  The raspberry sauce that I made for that disastrous meal was my silver lining.  In fact I used that recipe for some time when ever I would make raspberry sauce, so although the meal failed I was able to get some good from it still.

At the risk of being philosophical, isn’t life like that.  If we give up on something we fail at we miss out on future successes that dwarf the failure.  Also if we look closely at our failures, typically we will find a silver lining, something we learned or garnered from the experience that we will carry with us to make us better in the future.

I hope we all remember our failures so we can be a little better for them.

How This All Began

Crawfish boil for the local opera orchestra

Well after much pushing from my wife I’ve finally decided to break into the world of blogging again.

I had a blog at one time mainly just to store my recipes and share them with my friends and family, but after years of working as a food scientist, opening managing and selling a restaurant, becoming a certified wild mushroom expert, and selling at farmers markets I’ve decided to share the real world of food with those around.  So welcome to the science of food and the art of cooking.

Homemade Pita in the Oven

A few things to know about me.

  1.  I’m almost always sarcastic.  (My sister says she only listens to about 25% of what I say, that was hurtful)
  2. I’m fascinated by food production processes from fermentation, to rising, to culturing there is so much going on it is awesome.
  3. I don’t know everything (wife says I think I do, but this is me admitting to the world I don’t)
  4. I like to forage, wild stuff just tastes better (please don’t use things I say to make decisions about eating wild edibles)

Wild Huckleberries, Yum!!!!

So with all that welcome to the Original Food Dude, the place to go for all things foodie.

Black Bean and Steak Chili

PS My two boys I guess would be the Foodie Doodies  hehehe.

Do you know the mushroom man?

Beautiful black morels

So several years ago I got really interested in wild mushrooms.  I was on a camping trip with some friend and after too much Dr Pepper I wandered in to the woods for some privacy and saw some beautiful mushrooms growing out of a log.  They looked just like oyster mushrooms I had purchased at a store before and after a lot of reading (fortunately I had cell service where I was) I determined they were oysters.  We cooked them up in some butter over an open fire and they were delicious.

Four pounds of wild oyster mushrooms from an aspen log

From that trip an addict was born.  I began studying and learning all I could about wild edible mushrooms (and other wild edibles, but only the delicious kinds).  A few years later after I had learned some more I decided I would try my hand at the local farmers market.  One problem, the state of Utah Agriculture Department (who regulates these things) didn’t have a way for someone to sell wild mushrooms.  So with a little work and gentle persuasion (not sure if it was gentle or not) I convinced them to get me certified through the local University’s Mycologist (mushroom scientist, it’s a real thing I promise).  My wife and I became the first certified wild mushroom vendors in the state of Utah, that is our one claim to fame.   Here is a video a local health food show made about my mushrooms.

So we still pick them and sell them when we can, but we pick more for our enjoyment than anything, and as I sit here writing this post on a cold February night I can’t help but get excited for the April and May flushes of morels, and the August Porcinis, and September Chanterelles all of which I’m sure will make their own posts in their own seasons.  Alas I am left to wish for fresh mushrooms and not just the Costco Creminis which I will enjoy until then.

Porcinis of every size

I’ll follow-up with some mushroom recipes soon, what else would you expect from the Mushroom Man?

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