January 2, 2012 § 3 Comments
Do you ever find yourself using a particular mixture of spices regularly? Maybe you’re the kind of person that adds garlic powder and cumin to everything. In situations like these, I like to make my own spice blends. I’ve made several from recipes in books, but occasionally, I’ll just throw together some things I like.
One of the blends that I came up with is this 3 pepper blend. It’s a mixture of paprika, white pepper and black pepper. By layering these flavors, you get the spice and sweetness of paprika, the garlicky quality of white pepper, and the depth of black pepper. And with only 6 calories per teaspoon, this definitely qualifies as free flavor!* « Read the rest of this entry »
January 1, 2012 § 2 Comments
So, it’s the beginning of 2012, and I’m really excited about the new year. Just thought I’d take a moment to share some of the things I’m excited about.
First, I’ve been talking with my friend Cassie about starting up some adult cooking classes through the school she works for in the Portland area. These will be designed, like this blog, to start from the very basics and work with people on knife skills, basic cooking techniques, how to plan a meal from scratch, and how to look for healthy and cheap products at the grocery store. No word yet on a schedule or start up date, but these classes should be very affordable, personal and a lot of fun. I’ll post more info as details solidify. « Read the rest of this entry »
December 27, 2011 § 5 Comments
Everybody knows that one of the easiest ways to enhance the flavor of a dish is to add butter, cream, stock, or cheese. Our brains are designed to reward us with positive messages when we eat fatty foods. You could call it an evolutionary holdover from more austere times, when we as a species did not have the reliable food sources we now take for granted. And while it is sometimes fun to go crazy, making a rich, decadent meal for you and your friends, on a day to day basis, this kind of cooking is incredibly unhealthy and can get to be very expensive.
So, where do you turn when you want food that is full of flavor, but not unhealthy? You turn to herbs, spices and aromatic vegetables, that’s where. I like to call this assortment of ingredients “free flavor.” Free flavor means seasonings that you can add freely to food to make it delicious, without it being unhealthy or expensive. Herbs and spices are so low in calories that their contribution to an over-all calorie count is negligible, and most contain no fats or sugars. Don’t believe me? Look it up for yourself! « Read the rest of this entry »
December 21, 2011 § 33 Comments
So, in part one of the rice cooker series, I gave a basic overview of how to use a rice cooker in the most basic, straightforward way. And while I enjoy plain rice with flavorful, saucy dishes like stir-frys, sometimes plain rice is just, well, plain. Boring. Thoroughly unexciting. So the rest of the rice cooker series will be devoted to giving you ideas for how to expand on basic rice without putting out a lot of extra effort.
There is a basic formula for seasoning and enhancing grains, and rice is no different. Salt and pepper are always essential to bringing out the best flavor in grains. From there you can try substituting the water in your rice cooker with using stock or broth to cook your rice. Other options include substituting a small portion of wine or soy sauce for some of the cooking liquid to add a greater depth of flavor. You can also add a bit of oil or butter to your rice, if you are feeling really decadent. « Read the rest of this entry »
December 15, 2011 § 6 Comments
So, one of the easiest things you can do to simplify your home cooking is to buy a rice cooker. This article will give you a basic overview of how to use a rice cooker. While a rice cooker may seem like an intimidating investment – “I thought this was supposed to be cheap cooking!” – let me start by saying two things.
First, I will periodically recommend products or tools I think will be useful. You do not, of course, need to buy these to cook at home, or even perform all the techniques I want to share. They will simply make your life easier. The more time you spend in your kitchen, the more you will want to expand your collection of tools. After a few key purchases, you will wonder how you ever lived without some of them. More on this later. « Read the rest of this entry »
December 8, 2011 § 2 Comments
My name is James Davidson, I live in Portland, OR, and I have been working in restaurants for about 8 years. I love food and travel, and learning about other cultures. As I get older, I’ve become increasingly interested in sharing my experience and knowledge with the people around me. This blog is a way for me to share my interests and experiences easily, and, if you find something interesting or helpful while reading, it is an easy way for you to share it with the people you know.
I titled the blog “The Evolution of Eating” because I feel like we are at a time in human history where our eating habits are producing negative consequences physically, psychically and environmentally on a large scale. We need to address these habits collectively by reevaluating our diets and our overall relationship with food. We must get closer to the source, and embrace the process of nourishing our bodies. However, when the topic of cooking and diet comes up, many of the people I know talk about how hard it is to cook, or how they can’t cook, or how they are forced to eat terrible fast food because they are too poor. « Read the rest of this entry »