Pivotal food moments or how I became a food freak..
Sorry but I loathe the word foodie and chowhound didn't really capture what I was going for in this instance.
I got to thinking about this when replying to the "first food memory" thread. I come from a family who loves food and loves to eat but there are certain food epiphanies that stand out as having changed the way I think about food and cooking and that turned me from just a person who loves food into the certifiable food freak I am today.
Probably the first such instance that stands out is when I was about 9 and my mom took my brother and I to have dinner at her old college roommate's house. It was the 70s and it was the first time I had had real french bread. It was a baguette and it was different in every way from the soft wonder-like bread that I had had up til then and been told was "french bread".
We also had steak that night. There was no ketchup with it. Up til then I had had chuck steak which is why there was always alot of "tenderizing" going on. Also a salad made with red leaf lettuce and some sort of sweet vinaigrette dressing. Not iceberg lettuce, not french dressing (again with the not french french? what was up with that?)
My brother kind of remembers this meal but I've never forgotten it. I think the impression it made on me was that there was a way to cook that was not just getting the most food for the least amount of money on the table but that there were standards at play. I also was beginning to realize that real food was made from scratch and that condiments don't
always improve food.
There were other things, like my grandma's crabapple jelly. It was the most beautiful color
in the jar on the window sill. So food can be pretty too..that started to sink in then. There are more, these are just some of the first ones but I want to hear yours..
When I was 12 my family moved to the Bay Area and my dad opened a business half a block from Chinatown.There was nothning to do, of course, but try a Chinese restaurant for the first time. I \t was the first time I'd I'd paid much attention to food. Chinese remains my favorite cuisine. I can't fix it at home, though; I've tried many "authentic" recipes and they're all blah.
As a child food moments were always important. Going to the bakery and getting fresh rye bread and apple strudel after church. Going to another bakery that had great baguettes- my very super blond almost white haired sister would start the sneaking off one end and when we got home had to explain that the "Weisse Maus (white mouse)" did it. Then going to coffee with the family on Sunday afternoons at all the distant relations and learning who had the baking skills- some serious Euro pastries. For a time it was the "broasted" chicken and potatos and coleslaw from Slavkos (San Pedro, Calif)- The extra order of potatoes never made it home and I realized that food was an incredible enjoyable bonding experience with the right stuff and the right people. I think exposure was key- I had never had fish until one of my dad's employees started selling his rockfish catch at work. Mom started experimenting. I could go on and on. My very pivotal moments came on a trip to Vancouver in the late 70's- lots of restaurants and a burning desire to re-create not the exact dishes, but the whole food experience. (Valentino and Rex in Los Angeles around the same time added some epiphany moments as well)
Yeah later on, after I was awakened from my hamburger helper stupor when I was little..It was chinese dumplings made by a chinese friend in college. Eaten with a raw clove of garlic on the side and the ginger..Then an older friend mentor made lots of things that changed me forever, Corn on the cob with umeboshi paste and grilled chicken with something other than bbq sauce. It was at this point that I "invented" a bing cherry jalapeno vinegar chutney that blew things wide open for me as far as what a recipe was. You mean I can just put stuff together and keep tasting and it might work?? I still make that chutney and that was 20 years ago.
Torty, I remember the broasted chicken craze! There was definitely a palpable buzz about that in the 70s too..You're lucky you're mom was a good cook. I've only recently realized that mine maybe wasn't (sorry mom! but that swiss steak just didn't do it for me! )
When I was little my uncle would make Thanksgiving gravy if he was over. I was probably about 7. Mom or Dad made just fine gravy mostly, but if Uncle John was on the house, he got to make it. And everyone made a big deal about of it. So that sparked interest.
Then, when I was in college I was making pasta at my BFs house, and his Indian roommate remarked that "In India, my mom boiled rice like you boil pasta." Which sparked "wait, there is more than one way to do things?"
And lots of little things in between.
I grew up in your typical meat & potatoes house. No garlic, no spices other than oregano, basil & parsley. Nothing with any kind of spice to it. O…and no fresh vegetables (always canned) except for the iceburg lettuce, carrots & celery salad with Oil & red wine vinegar.
When I was 19 I got a job in the big city of New Haven and my entire world changed. BUT I have to say it wasn’t until I was having trouble with my marriage and I started to cook and stay in the kitchen as a way to avoid talking to him LOL!. I subscribed to Gourmet magazine and just started cooking. It was also when the Foodnetwork just came out and Emeril was an inspiration to food and Sara Moulton with her simple but elegant every day meals.
I still have a long way to go before I consider myself a food freak but I can definitely appreciate a good meal and see the nastiness of processed food.
Forgive me if I've told this story on these boards before (being in your 60s can do that to a person): I grew up near Pittsburgh and, while my parents and grandparents were tremendously influential in teaching me to taste everything - and to like most of it - there was one moment when I realized the power of food - and of the preparer. I was probably 8 or 9 and we were at our favorite Italian restaurant. After a fabulous meal, I asked Alex, the chef/owner, if he was too busy in the kitchen to make fresh, hot zabaglione for dessert. "Not at all! You, come with me," he said, and pulled me into the kitchen. He cracked a few eggs, tossed the yolks into a bowl set atop a double boiler, handed me a whisk, and ordered me to start whisking. He added sugar, which he measured into one of the cracked eggshells, as well as sweet Marsala wine. I whisked like crazy, after he showed me how, and watched as the golden liquid transformed into a pale, puffy cloud. Alex spooned it into short glasses arranged on a tray and we proudly marched back into the dining room to serve my family. When I saw the looks on their faces as they spooned it up, I was completely hooked on the magic I'd just helped to perform.
I know this sounds all mushy and poetic and s**t but, 50+ years later, I still feel that way when I put homemade food down on the table where friends and family are seated.
What a great story! And what a great guy Alex was to take the time to really interact with a child like that.
I recently catered an anniversary reception. The hosts granddaughter, a very intelligent, delightful child - had asked if she could assist. I made her a special anniversary apron, went over the tasks and expectations,and she was a real trooper and a big help! She is very interested in food - I like to think this experience will be one that helps her increase her interest and bring back fond memories someday!
re: maria lorraine
What a nice thing to say, maria. And, yes, meatn3, Alex was a wonderful, generous man. My family moved from western PA to NYC when I was a teenager. When I graduated from high school, my mother planned a surprise party and Alex and his wife, Josephine, drove all the way from Pittsburgh with a cooler full of all my family's favorite dishes! They're long gone now, but the memories - and flavors - linger.
Not quite the same context and perhaps not as auspicious, but I know what you're saying, Deenso;
For me it was perhaps 33 years ago when I was 10 or so. My folks were 40 somethings and would have the occasional all night drink fest with friends. Maybe they'd start out playing cards or board games, but it would boil down to drinking apple cider or tom collins or wine until well after the sun came up.
Within reason, they'd let me do what I wanted around the house until I went to bed. I started making snacks in the kitchen to feed the group, usually around 3 or 4am. Trying to replicate pizza, I would slap a kraft single on bread, top with sliced tomato and oregano then bake until melted.
Going around the table, people would grab a slice and say 'hey, this is really good, what are they?"
(thinking back, I probably could have made refried sawdust and they would have liked it...)
I named them 'cheese dreams' which brought smiles.
The thing I remember most is how people simply enjoyed something that I had made. It seemed incredible and I got lots of satisfaction from that.
Fast forward 12 years and I opened my first restaurant, a second 7 years after.
The single most driving factor was making food that people enjoy.
I'm no longer in the business (the stresses can lead to nastiness, but thats for another thread...), but the creative process of cooking is still overwhelming.
Yes, Deenso, putting homemade food down on the table with family and friends is an extremely rewarding endeavor. Watching others enjoy my food, well, like you say 'mushy and poetic' gets me all fuzzy with satisfaction...
Well, Deenso, you're reiterating your recollection of the legendary Alex, so I'll do likewise.
Alex's earlier location was the Meadow Grille, corner of Larimer Avenue and Meadow Street in the East Liberty section of Pittsburgh. Late forties, we Carnegie Tech music students would always go there. One time we showed up with our newbie colleague, who was colored. (This was before discovery of the word "black".) Alex quietly expressed an uneasiness, given the then nature of that neighborhood. Gentleman that he was, he
proceeded to render extra jolly service, and took one of the first steps toward the integration of East Liberty.
Then there was the time a bunch of us went to the food festival at the St. George Orthodox Church on the Boulevard of the Allies. There,
seated at the table, a customer this time, was Alex. When it became apparent the church ladies were suffering gridlock in the kitchen,
Alex leapt from his chair and took over. You can bet he restored order in two shakes of an agnello's tail.
My father really taught me how to taste and think about flavor, texture and presentation. But he was a busy man with little patience to have a child in the kitchen on the rare times he cooked. Our lessons were conducted through his critiques of each meal.
As a child, one of my neighborhood friends father was from rural Louisiana. Every Saturday morning he would make a big pot of something, usually a gumbo. I would hang out in the kitchen with him. We would have coffee with chicory and breakfast sweets (he could whip up sweet rolls like magic), talk about anything and everything, and make roux, stir, taste and season all morning. And then we would eat!
His kids had no interest, his wife was embarrassed by his "country" cooking (they divorced a few years later) so I think he enjoyed having someone to share his tradition with. I was too young to think to take notes - it was just something fun, like a special club with just me & Mr. Brown, but I like to think I absorbed some of his techniques on some level! I think of him fondly every time I make a pot of gumbo!
Grandma had a deep drawer in her kitchen that was one third sugar and two thirds flour. My cousin and I would be tasked with measuring these for her as she baked and I loved the feel of silky flour and scratchy suger and the baking smells. Gradually we were able to do other tasks and by 8 I was baking cookies on my own from mom's Betty Crocker three ring cookbook - which she has to this day.
You'd think I'd be just into baking from that story but I learned the basics of cooking from mom over the phone - I was a latchkey kid before they coined that phrase. My after school chore was to call mom and find out what I was supposed to start for dinner. Baked potatoes? cut the ends off, rub them with shortening and into the oven. Moose roast? Season with the simple stuff - pepper, salt and garlic and into the oven. I created my own fried chicken and was off on my love of cooking and I've been fortunate over the years to have friends from all over the world and have been able to learn a little about their local food from each of them.
This led to my true love - other peoples' family recipes - nothing is better than asking a friend what one dish they loved growing up and being able to make it for them. The look of contented diners - that does it for me.