Any Port in a Storm - Your culinary roots

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Jun 19, 2013, 1:21pm

Any Port in a Storm :: Dockside Dining :: After Dinner :: Your culinary roots

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Topic: Your culinary roots (Read 3,916 times)

bixaorellana
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Re: Your culinary roots
« Reply #150 on Aug 5, 2011, 8:44am »

Thanks so much for that, Mich. What makes it particularly delightful is how the two of you incorporated the vibrant family style from your husband's Lorraine roots into your own home and style.

You speak so lovingly in other Dockside Dining threads about great meals at your parents' home that it's fun to imagine how your & Mr. Mich's backgrounds have merged into lovely new food traditions.

Did you cook from an early age, or get started after you were married?

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mich64
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Re: Your culinary roots
« Reply #151 on Aug 5, 2011, 9:28pm »

Bixa, I never had to cook at home. I have two older sisters, one who has baked as long as I can remember and she is only 3 years older than I and the other a great cook herself, I was never needed in the kitchen until the dishes had to be cleaned.

I went from home to being married at 19 and my husband was 20. It was quite hilarious at the beginning, neither of us cooked but thankfully I did know how to clean and do laundry.

I quickly began taking notice of my mother or mother-in-laws cooking when we were invited to dinners, read their cook books, borrowed their recipes and did a lot of experimenting.

I do not need to follow recipes very often now, unless I am baking (rarely) and give all the credit to both of my mothers for my comfort food style of cooking and I would agree that my food is a combination of them both.

Cheers,
Mich

« Last Edit: Aug 5, 2011, 9:28pm by mich64 »

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bixaorellana
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Re: Your culinary roots
« Reply #152 on Aug 6, 2011, 7:54pm »

That's so nifty that you took your cue from family tradition on both sides, Mich. It's also lovely that you can refer to your mother and your mother-in-law in one sentence as "both your mothers".

Your repertoire must be really interesting.

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kerouac2
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Re: Your culinary roots
« Reply #153 on Aug 6, 2011, 8:18pm »

Growing up, I was impressed at my mother's adaptation to certain local dishes. Even though I grew up eating mostly French food in Mississippi, I also had my fair share of homemade fried chicken, stuffed crabs, shrimp gumbo, shrimp and crawfish boils, red beans and rice, etc. When my stepfather came on the scene, hush puppies became a major element of meals in which fried speckled trout were involved -- but he took over the cooking for those meals.

My mother was thrilled to have met a man who wasn't afraid of doing things in the kitchen.

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mich64
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Re: Your culinary roots
« Reply #154 on Aug 8, 2011, 12:06am »

They are absolutely both my mothers, I am very fortunate!

My dad is also a very good cook as well, his specialties are baked beans, chili and stews and he is the only one to mash the potatoes, no one makes mashed potatoes like my dad!

His Sunday morning breakfasts of bacon and eggs, pancakes or french toast were also memorable treats.
Cheers!
Mich

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mickthecactus
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Re: Your culinary roots
« Reply #155 on Aug 10, 2011, 8:27am »

My daughter became a vegetarian at 15. Night before last she was havibg dinner in London with a client when she had an overwhelming urge for steak which she ordered, ate and pronounced delicious.....

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kerouac2
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Re: Your culinary roots
« Reply #156 on Aug 10, 2011, 8:38am »

Interesting. The one thing I have noticed with fallen away vegetarians is that they have much more intense cravings for meat than 'normal' people, as though they need to catch up on missed meat.

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mickthecactus
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Re: Your culinary roots
« Reply #157 on Aug 10, 2011, 9:18am »

It's been on the cards for a while. She was pinching little bits off her boys plates.

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tod2
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Re: Your culinary roots
« Reply #158 on Aug 15, 2011, 12:23pm »

I certainly think one needs to find a balance. A doctor once told a vegetarian friend of mine that she should eat meat every so often (whatever that means). NO! says my sister who will eat chicken but no red meat. She is a fanatical follower of Patrick Holford. At least she doesn't have gout like me, but I get told off about how meat doesn't digest it only putrefies....... yeah yeah yeah!
My gardener HAS to be a vegetarian as he is allergic to meat. His skin breaks out in a terrible rash he tells me, when he has tried on the odd occasion to eat meat. He's a fit bloke but I sometimes worry that he doesn't know enough about nutrition to eat protein in other forms.

« Last Edit: Aug 15, 2011, 12:32pm by tod2 »

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