erehweslefox
Sous Chef
I haven't heard this term, but a friend, who is a very professional chef, after I had her over for dinner, said, 'you set a good plate, but you always seem to rely on starch meets greens'.
It is telling, and I have to admit, for home cooking, this is the mantra I hold to, have a starch, have greens, and protein. (just being nice for vegans).
Beloved wife, is upset if a meal does not confirm to that, no matter how many tomatillos in the sauce, there must be a vegetable side, and I can dump 8.5 ounces of flour into a beef wellington, still needs a potato.
Now of course, the solution of this is stew. When blessed Prometheus gave us fire on his mountain and was punished for it, I suspect we developed stew shortly thereafter.
Also have to remind my friends, which, due to my explorations in different cooking styles and techniques might forget. I am no chef. I've worked in restaurants, but my heart is over a campfire, throwing stuff in a pot and hoping it comes out edible. And heck heart is an organ meat, there is a recipe somewhere for it.
I think stew, which is my shorthand for anything cooked slow in water or a stock, is my way out. A stew has all three right?
Just wonder if anyone else has felt limited by this, inspired by this, or if you are a menu Formalist, tell me why this convention needs to be.
I remain your friend,
TBS
It is telling, and I have to admit, for home cooking, this is the mantra I hold to, have a starch, have greens, and protein. (just being nice for vegans).
Beloved wife, is upset if a meal does not confirm to that, no matter how many tomatillos in the sauce, there must be a vegetable side, and I can dump 8.5 ounces of flour into a beef wellington, still needs a potato.
Now of course, the solution of this is stew. When blessed Prometheus gave us fire on his mountain and was punished for it, I suspect we developed stew shortly thereafter.
Also have to remind my friends, which, due to my explorations in different cooking styles and techniques might forget. I am no chef. I've worked in restaurants, but my heart is over a campfire, throwing stuff in a pot and hoping it comes out edible. And heck heart is an organ meat, there is a recipe somewhere for it.
I think stew, which is my shorthand for anything cooked slow in water or a stock, is my way out. A stew has all three right?
Just wonder if anyone else has felt limited by this, inspired by this, or if you are a menu Formalist, tell me why this convention needs to be.
I remain your friend,
TBS