Saturday, October 2, 2010

Real Food, redux

Oh, I love those web challenges-- Kindergardens, Eat Real Food, Project GROW. Here's a new one, Unprocessed, from blogger Andrew Wilder at Eating Rules. Basically, one month with no processed foods.

I love Andrew's definition of unprocessed:

Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.

It backs up my contention here at Mahlzeit, that all you need to cook is common sense. In fact, I think a lot of my non-cooking friends (cough Monica cough) are actually cooking more than they let on. The foodie police and cooking shows intimidate us into thinking that we all have to be gourmet cooks (whatever that means) or it somehow doesn't count. I've taken to buying my spices at the Spice House so I can get them without fillers (although I don't think they are organic for the most part) but when the clerk there asks me rather superciliously what kind of cloves I want (they have 4 different ones), I just look at him. I don't know. Cloves, dude. I just want cloves.

I really try never to make anything on here that any eater couldn't make with easily available ingredients and common sense. Personally, I try to use food I've preserved--whole veggies and fruits either from my garden or from the farmers' market, but even the local corner grocery store (if you're lucky enough to still have one) carries garbage-free whole foods, both fresh and canned.

Point is, you don't need fancy ingredients. You don't need fancy appliances, or pots. You barely need a cookbook, and if the only one you have is of the Betty Crocker "learn to cook" ilk, you're doing great. I'm still using the same set of Revere Ware pots I inherited from my mother, who bought it in the 40s when it was the latest thing in cookware. (Yes-- the ones with the Bakelite handles.)

The main thing you need to cook healthy, delicious food is mileage. Eat real this month, just make yourself cook. You'll be ready to make Thanksgiving dinner in no time.


  1. I've had to cut myself off from any more challenges! Oh, and I just got my set of Reverware that was handed down from my grandmother. The same ones she used to make canned tomato spaghetti for me! I'm working on getting rid of any and all teflon junk I've accumulated over the years.
    I look forward to seeing what you learn!

  2. Ugh- teflon. Ever notice all the scratches on a typical well-used teflon pot? You've been injesting whatever it is they make teflon out of. Give me American-made stainless steel to scrub any day. (and yes, as far as I can tell, Revere Ware is still made by American union workers in the US)