I nearly flunked Home Ec in Junior High ( those 2 terms give away my age) when I poured vanilla into the cookie dough. “ But that’s the way my mom does it”. The teacher was not impressed!
Love it! I am also a vanilla pourer as well as a salt measurer by using the middle of my left palm. And if it helps console you, I, too, know the terms “home ec” and “junior high.” Plus, I will share that the lowest grade I received at the University of Georgia’s School of Home Economics - yes, for those of you younger, this was seriously its name - was in cooking. I would not follow the recipe’s directions. I thought the Italian bread recipe was dry and needed more liquid.
Raising my hand as another who knows the term “home ec” and “junior high.” Anne - I believe we are the same vintage. I didn’t take home ec in jr high because dad came from a restaurant family (Greek diners) and mom was a fashion designer, so I knew I would clash with both the cooking AND sewing teachers.
A really nice vintage we are! I too didn’t do home ec in high school so when I got to college I had no idea the professors would be so, um, how do I say this nicely - passionate about their field? I was a recipe rule breaker from the get go. Only when I took culinary classes professionally did I realize it was a good thing.
It depends on what I'm making, some things I measure and some I don't. My sister and I have catered for years and when our daughters would help they learned how much a "glop" was. They still laugh when they make some of out recipes and it comes to adding the glop.
Ok - now for the beef. I feel it's a pendulum thing. At some point, someone will figure out how to make cattle ranching and beef production sustainable, and it'll be lauded. I think we tend to forget, or overlook how much food marketing and PR goes on behind the "eat healthier" editorials. YES, I think everyone naturally wants to eat healthier regardless of the kind of diet (vegan/vegetarian vs. carnivore) they enjoy. I've given up taking magazines seriously, because they're trying desperately to stay solvent, hence the trend pendulum. I appreciate Epicurious's marvelous aggregation of recipes as well as their editorials, but at the end of the day, "to each her own, and you do you" are the maxims I live by. Life's too short to deprive yourself; it's good to know what's going on, but most def, "you do you."
When I was a newspaper food writer decades upon decades ago it was my job to serve the reader not tell the reader what to cook. To please everyone we offered a continuous assortment hoping something would resonate with everyone. I think you hit the nail on the head that they’re just trying to stay solvent. And one last thing, when you stay open to new ideas and ways of cooking you learn things. When you close the gates, you don’t.
My great-aunt was famous for saying “well, you take a handful of flour, and make a well fir some oil....”. I think people who can cook like this have an intuitive grasp of the chemistry of baking.
I use dental floss rather than a knife to cut cake layers horizontally. It isn't picture perfect but it works for me. Agree with JRTmom--will not give up beef, though I may give up Epicurious.
I avoid beef but not entirely. Love a good burger but eat only about 4 a year. So, I don't miss the recipes in Epicurious mags. Googling will net plenty of recipes if you need/want them. I think less beef is a future. More grains and veggies and fruit. Meat may become a special occasion only menu item. With the deterioration of our planet, things will need to change. It's right for us, for the planet and for the poor dear cow, sheep, pig et al that give it all for us. And a point of interest: we have a restaurant that is associated with a health food store. Most of the frequenters of that restaurant are young people and that gives me some hope. Just wonder if that an anomaly or a definite trend around the country. I live in CA.
You asked about beef, and it being removed from Epicurious and some restaurants: It's disaster!! First, did you realize just how much scrubby, rocky, and sandy land is good for nothing but grazing because growing crops isn't possible? A lot! Big parts of Nebraska, the Dakotas, Wyoming and Montana are just that, as well as the southwest. There is NO logical alternative of what to do with this semi-barren & arid land. Second, beef farmers rely on cattle for their livelihood; to survive, and buy *your* good & services. Third, family farms are in trouble; and their land is being bought up as they go out of business by corporations owned other countries, who STILL raise beef, then they export it and Americans do without, for nothing! No smaller carbon collective footprint. --And did you realize that many places, Nebraska being one, tax the farmer on *every* head, and type, of livestock they own? Family farmers are undermined by their own governments, and them going out of business means just that much less land being farmed... so when farm land is developed, or confiscated, then sold, who is left to feed you... with anything? Rather than attack beef, do this: Ask your county extension agent for an organization that deals directly with farmers. You can then ask questions, and make sure your beef is grassfed, organic, or whatever else you need. You can go in on a cow with others. Facebook and social media already have many groups that do this. Beef being attacked in places a soybean, or any bean, won't grow was dreamed up by people who never farmed. So, have your beef, guilt-free, just by doing a little homework.
Thank you, Deborah, for explaining in clear words what we need to hear. That instead of canceling a food, we should hear another side of the story. Thank you ❤️
I wish I could be more like that sweet husband of yours Anne...I can do the non-measure thing with other foods, but not any type of baking except two ingredient biscuits! He’s a wonder and I am impressed....
Beef: well that's a loaded question since we have a local butcher in our family. I decided 3-4 years ago that if we were going to eat beef we would source it locally. That way I'm not supporting the HUGE food conglomerates. Plus the taste is so much better. I find that we eat less meat, but better quality. Portion sizes in this country are over-sized. A 6 oz portion of meat is enough along with vegetables and starches for a dinner. My family will continue to enjoy beef but personally I like variety, so bring on the beef, the seafood, the poultry, the veggies, salads, legumes, the fruits, herbs. . . . you get my picture.
Well said! I’m loving the conversations here about beef. And comments about moderation. And local sourcing and your wonderful butcher in the fam connection too. Thank you for sharing!
On measuring, I LOVE baking recipes that have the ingredients in grams!!! So much easier, fewer bowls, sifters, measuring cups, all that stuff. This way I don't have to think about how much I'm compacting or not the flour! It feels a bit more rogue even though it's more precise.
It’s been cancelled by Epicurious, which is a pretty big thing. You can Google that. And also a Michelin one-star restaurant in NYC called Eleven Madison Park.
Beef, it's what's for dinner! Not a chance I'm not eating it. It's my favorite meat and am so thankful we have several local farmers which we get grass raised beef from. My sister & I split a cow every year or so.
Give up beef??? NOT A CHANCE!! A restaurant doesn't have it on their menu? I'll find another restaurant!
Thank you Melodie!
Ridiculous to eliminate beef. Moderation in everything is a rule we should strive to remember
Amen but I’m open to discussing.
I nearly flunked Home Ec in Junior High ( those 2 terms give away my age) when I poured vanilla into the cookie dough. “ But that’s the way my mom does it”. The teacher was not impressed!
Love it! I am also a vanilla pourer as well as a salt measurer by using the middle of my left palm. And if it helps console you, I, too, know the terms “home ec” and “junior high.” Plus, I will share that the lowest grade I received at the University of Georgia’s School of Home Economics - yes, for those of you younger, this was seriously its name - was in cooking. I would not follow the recipe’s directions. I thought the Italian bread recipe was dry and needed more liquid.
Raising my hand as another who knows the term “home ec” and “junior high.” Anne - I believe we are the same vintage. I didn’t take home ec in jr high because dad came from a restaurant family (Greek diners) and mom was a fashion designer, so I knew I would clash with both the cooking AND sewing teachers.
A really nice vintage we are! I too didn’t do home ec in high school so when I got to college I had no idea the professors would be so, um, how do I say this nicely - passionate about their field? I was a recipe rule breaker from the get go. Only when I took culinary classes professionally did I realize it was a good thing.
It depends on what I'm making, some things I measure and some I don't. My sister and I have catered for years and when our daughters would help they learned how much a "glop" was. They still laugh when they make some of out recipes and it comes to adding the glop.
I’m guessing a glop is more than a smidge but less than a glug?
It's a big spoon like a serving spoon heaped up.
Got it!
Ok - now for the beef. I feel it's a pendulum thing. At some point, someone will figure out how to make cattle ranching and beef production sustainable, and it'll be lauded. I think we tend to forget, or overlook how much food marketing and PR goes on behind the "eat healthier" editorials. YES, I think everyone naturally wants to eat healthier regardless of the kind of diet (vegan/vegetarian vs. carnivore) they enjoy. I've given up taking magazines seriously, because they're trying desperately to stay solvent, hence the trend pendulum. I appreciate Epicurious's marvelous aggregation of recipes as well as their editorials, but at the end of the day, "to each her own, and you do you" are the maxims I live by. Life's too short to deprive yourself; it's good to know what's going on, but most def, "you do you."
When I was a newspaper food writer decades upon decades ago it was my job to serve the reader not tell the reader what to cook. To please everyone we offered a continuous assortment hoping something would resonate with everyone. I think you hit the nail on the head that they’re just trying to stay solvent. And one last thing, when you stay open to new ideas and ways of cooking you learn things. When you close the gates, you don’t.
Theresa, There actually is a way to give beef cattle a smaller carbon footprint. I learned this from a friend who lives in northern Colorado, which is cattle country hereabouts https://www.npr.org/2020/12/02/941030964/adding-red-seaweed-to-cow-feed-could-cut-bovine-flatulance
My great-aunt was famous for saying “well, you take a handful of flour, and make a well fir some oil....”. I think people who can cook like this have an intuitive grasp of the chemistry of baking.
Absolutely!
I use dental floss rather than a knife to cut cake layers horizontally. It isn't picture perfect but it works for me. Agree with JRTmom--will not give up beef, though I may give up Epicurious.
That’s a great trick! Plain floss right! 🤣 and another vote for beef.
Yes, plain floss. Works well.
I avoid beef but not entirely. Love a good burger but eat only about 4 a year. So, I don't miss the recipes in Epicurious mags. Googling will net plenty of recipes if you need/want them. I think less beef is a future. More grains and veggies and fruit. Meat may become a special occasion only menu item. With the deterioration of our planet, things will need to change. It's right for us, for the planet and for the poor dear cow, sheep, pig et al that give it all for us. And a point of interest: we have a restaurant that is associated with a health food store. Most of the frequenters of that restaurant are young people and that gives me some hope. Just wonder if that an anomaly or a definite trend around the country. I live in CA.
Thanks for your feedback. I feel it’s a trend. I agree with your sentiments, and I live in TN.
You asked about beef, and it being removed from Epicurious and some restaurants: It's disaster!! First, did you realize just how much scrubby, rocky, and sandy land is good for nothing but grazing because growing crops isn't possible? A lot! Big parts of Nebraska, the Dakotas, Wyoming and Montana are just that, as well as the southwest. There is NO logical alternative of what to do with this semi-barren & arid land. Second, beef farmers rely on cattle for their livelihood; to survive, and buy *your* good & services. Third, family farms are in trouble; and their land is being bought up as they go out of business by corporations owned other countries, who STILL raise beef, then they export it and Americans do without, for nothing! No smaller carbon collective footprint. --And did you realize that many places, Nebraska being one, tax the farmer on *every* head, and type, of livestock they own? Family farmers are undermined by their own governments, and them going out of business means just that much less land being farmed... so when farm land is developed, or confiscated, then sold, who is left to feed you... with anything? Rather than attack beef, do this: Ask your county extension agent for an organization that deals directly with farmers. You can then ask questions, and make sure your beef is grassfed, organic, or whatever else you need. You can go in on a cow with others. Facebook and social media already have many groups that do this. Beef being attacked in places a soybean, or any bean, won't grow was dreamed up by people who never farmed. So, have your beef, guilt-free, just by doing a little homework.
Thank you, Deborah, for explaining in clear words what we need to hear. That instead of canceling a food, we should hear another side of the story. Thank you ❤️
I wish I could be more like that sweet husband of yours Anne...I can do the non-measure thing with other foods, but not any type of baking except two ingredient biscuits! He’s a wonder and I am impressed....
I’ll tell him!
I love beef, but I also love many other proteins. I really don’t want some magazine telling what not to eat.
Carol, many folks seem to feel the same way.
Gull-ups are for syrup and other thick ingredients in a bottle. You pour until the bottle goes "gul-up".
Got it! A verbal cue.
Beef: well that's a loaded question since we have a local butcher in our family. I decided 3-4 years ago that if we were going to eat beef we would source it locally. That way I'm not supporting the HUGE food conglomerates. Plus the taste is so much better. I find that we eat less meat, but better quality. Portion sizes in this country are over-sized. A 6 oz portion of meat is enough along with vegetables and starches for a dinner. My family will continue to enjoy beef but personally I like variety, so bring on the beef, the seafood, the poultry, the veggies, salads, legumes, the fruits, herbs. . . . you get my picture.
Well said! I’m loving the conversations here about beef. And comments about moderation. And local sourcing and your wonderful butcher in the fam connection too. Thank you for sharing!
On measuring, I LOVE baking recipes that have the ingredients in grams!!! So much easier, fewer bowls, sifters, measuring cups, all that stuff. This way I don't have to think about how much I'm compacting or not the flour! It feels a bit more rogue even though it's more precise.
I get it! It is the way I make bread now. Thank you Kren for chiming in!
I measure for baking, eyeball for everything else. Had not heard about beef being "cancelled", definitely not a thing in Wisconsin!
It’s been cancelled by Epicurious, which is a pretty big thing. You can Google that. And also a Michelin one-star restaurant in NYC called Eleven Madison Park.
Beef, it's what's for dinner! Not a chance I'm not eating it. It's my favorite meat and am so thankful we have several local farmers which we get grass raised beef from. My sister & I split a cow every year or so.
Good to know! Thank you!