The Joy of Eating

Something that I’ve always enjoyed is cooking, and back in 2009 when I first made this blog I said that food would probably play a large role in what I talk about. Curiously, it hadn’t played a large of a role as I had expected. Maybe it’s my current battle with mild stomach flu which has left my appetite shot that ironically has me thinking even more than usual about food.

Food is more than just sustenance for me. The old saying “You are what you eat” rings true for many reasons. Food is highly cultural and for many, what one eats on a daily basis can tell a lot about your lifestyle and who you are as a person to an extent. That’s why I feel that people should be open to trying new things; people shouldn’t be afraid to step outside their bubble. Go to an ethnic restaurant and order something you can’t pronounce or something you’ve previously labeled as “disgusting” even though that food had never once ever grazed the surface of your tongue. You could end up surprised.

Speaking of the tongue, it is quite a special organ. It’s ability to taste sweet, sour, salty, savoury and bitter has developed as a means to help us survive and know what is safe and not safe to eat, but now we can enjoy it’s other benefits, one of which is to taste the complex flavours mixing those flavours in combinations we ordinarily wouldn’t. But what about other “flavours” like the warmth of cinnamon or the kick of spice? Well, your tongue isn’t the only organ you “taste” with it turns out. Many tastes rely on a combination of your tongue and nose. Ever wonder why things taste so much more dull when you have a stuffy nose due to a cold? Yup, there you go.

Back to food itself, it pains me to see how age old recipes passed down from generation to generation seems to be disappearing. Restaurants, processed foods, fast food and more can be to blame for this loss. I love going out to eat from time to time, but nothing beats a home cooked meal or something you whip up yourself. Something as simple as making and eating some mashed potatoes creates a comfy, warming feeling you can’t get with a bowl bought from the local TGI Friday’s. There’s something special about something developed by people you know care about what is being made.

Take my mom for example. She’s been cooking for years and never once has she looked at a cookbook, recipe card or cheat sheet. Everything she knows to make is in her head. It isn’t like she only has a report of 20 recipes she cycles through either; there are dozens of dishes, soups, noodles, desserts and more she knows how to make. Where did she learn all of this? Probably the same way I learned to cook: through observation. I’ve watched both my mom and dad cook since I was little. I would stand on a small step ladder and watch wide-eyed as wafer thin slices of garlic, ginger and green onion would be tossed in with shrimp, vegetables and more while a pot of soup which had been simmering all day stood steaming on the next burner over. It was beautiful to me, and it still is.

One of the great tragedies of this generation could be the loss of thousands of time tested recipes if steps aren’t taken to write them down or for my generation to take to the kitchen and start watching.

Anyways, this post would probably never make up for all the lost food-related writing that had gotten lost over the years but it’s a start. Also, it’s a good time to share with y’all one of my own recipes. It’s getting warmer and with that you want to have some food that will help keep you cool while still filling you up more than just a drink would.

I developed this recipes after watching a video for a Japanese dish but changed the recipe to better reflect the Chinese flavours I’m more familiar with and I must say it turned out white well. It’s perfect for a light summer lunch and is very customizable when it comes to varying the ratios in the sauce and to any additional toppings you could add. It even got my mom’s seal of approval!

I hope you give it a try :)

Chinese Cold Summer Noodles

Ingredients:

1/2 pound Chinese flat wheat noodles (Spaghetti can be substituted)

Sauce:
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon black vinegar
2 teaspoons sugar (or to taste)
1 teaspoon sesame oil
1 teaspoon chili-garlic sauce/paste
2-3 tablespoons water to dilute to taste

Garnish
1/2 cup chopped green onion

1. Cook noodles until just done, rinse with cold water and drain well. Move into the fridge and let it chill and dry as you prepare the sauce

2. Combine all the sauce ingredients, make sure the sugar is fully dissolved. When I first made this sauce I eyeballed everything so the ratios are approximate. Adjust the salt-sour-spicy balance to your taste by varying the vinegar, soy and chili.

3. Cover the sauce with plastic and chill in the fridge for one hour along with the noodles

4. When ready to serve, transfer the noodles into individual bowls and spoon sauce over the noodles and garnish with green onion. Mix well to make sure noodles are well coated.

5. Enjoy!

All the best,

JP