More Questions than Answers
Last night, I did not sleep a wink because of all of the details floating around in my head. This happens almost exactly at this time every year and particularly about this number of days before Christmas. It occurred to me at about 4:30 this morning that I would love to know way, way more about my readers, so here goes (I know it is a busy time but I would love to hear from you):
If you could travel anywhere in the world, to taste the food, where would you go and what would you sample?
If you were to prepare a single dish to express to someone, how much you love them, what would that be (and would you be willing to share the recipe)?
Conversely, if someone were to do the same for you, what would you hope, the dish would be (and would you be willing to share the recipe)?
What dish most brings back fond childhood memories and when was the last time that you ate it?
Have you ever volunteered at a soup kitchen or food bank? Would you?
If you could work alongside one cook or chef, living or late, who would it be and what dish would you most love to learn how to make?
What recipe are you glad that one of your parents taught you how to cook?
What cuisine do you consume most at restaurants?
If you opened your own restaurant, what would you name it and what cuisine would it be?
What restaurant type is missing most from the city you live in?
Have you ever done a cleansing fast? Do you fast or eliminate a food from your diet for any reason?
Is there a food that you have never tasted and do not have any desire to ever try?
What is your favourite food-themed book or movie?
Which cookbook is your most used and loved and why?
What single kitchen utensil is your most used and loved and why?
If you were to travel anywhere in the world to distribute food or ensure safe water and sustainable food sources, which place would it be?
I can’t wait to hear from you. Rest, peace and love be with you.
Kath’s quote: “One can never know too much; the more one learns, the more one sees the need to learn more and that study as well as broadening the mind of the craftsman provides an easy way of perfecting yourself in the practice of your art.”-Auguste Escoffier
You already know most of this being my sister but I thought I would reply anyway. XOXO S
If you could travel anywhere in the world, to taste the food, where would you go and what would you sample?
Italy for margherita pizza.
If you were to prepare a single dish to express to someone, how much you love them, what would that be (and would you be willing to share the recipe)?
Julia Child’s Boeuf Bourguignon (recipe has been posted here already) It takes forever to make which gives you lots of time to think about the people you are making it for.
Conversely, if someone were to do the same for you, what would you hope, the dish would be (and would you be willing to share the recipe)?
Something either you or Kim have brought me when I have been sick or stressed or otherwise in need. It is the ultimate expression of your love.
What dish most brings back fond childhood memories and when was the last time that you ate it?
Poached eggs on buttered toast with salt, pepper and paprika on top. Made it for breakfast on a Saturday last month.
Have you ever volunteered at a soup kitchen or food bank? Would you?
I have only volunteered at Winnipeg Harvest once, but I coordinate a turkey dinner for their volunteers every year
If you could work alongside one cook or chef, living or late, who would it be and what dish would you most love to learn how to make?
Chef Michael Symon would be the most fun but I would probably have to pick Thomas Keller as I would likely learn the most from him. One day I hope to eat at the French Laundry. I often make his chocolate lava cakes and lemon tart. They are two of my favourite desserts to make and I don’t even like making desserts.
What recipe are you glad that one of your parents taught you how to cook?
I’m glad that my mom taught me that you can make great soup from pretty much anything you have in the fridge.
What cuisine do you consume most at restaurants?
That’s a tight race, probably Vietnamese.
If you opened your own restaurant, what would you name it and what cuisine would it be?
It wouldn’t be a restaurant; it would be a cooking school. If my dream of living in Mexico comes true it will be called El rincón de Susanita and will be for tourists who want to learn to cook Mayan food. If it’s in Canada it will teach people who have never cooked before how to get started.
What restaurant type is missing most from the city you live in?
Yucatan style Mexican
Have you ever done a cleansing fast? Do you fast or eliminate a food from your diet for any reason?
Only if I have to have my cholesterol checked. That’s long enough for me to go without.
Is there a food that you have never tasted and do not have any desire to ever try?
Bugs or reptiles; I have had a few opportunities and thus far have successfully avoided it.
What is your favourite food-themed book or movie?
No Reservations
Which cookbook is your most used and loved and why?
This sounds bad but the truth is my own. It contains all my go to recipes from family, friends and my favourite chefs. I really need to get off my butt and finish it.
What single kitchen utensil is your most used and loved and why?
My French knife. It cost me a fortune and it was worth every penny.
If you were to travel anywhere in the world to distribute food or ensure safe water and sustainable food sources, which place would it be?
Almost anywhere in Latin America but most likely Nicaragua as it just replaced Haiti as the poorest county in Latin America. Eighty percent of the population lives on less than $2.00 a day.
I’d ensure clean water and food for the region in southwest Ethiopia where two of my children were born…things have always been horrible there, and now the drought has brought things to a state beyond desperation. Without a doubt, that’s what I would do!
Great questions.
Ruth
If you could travel anywhere in the world, to taste the food, where would you go and what would you sample?
India – the spices, the aroma and the incredible tastes and flavours. I adore the vegetarian dahls and curries, pakoras and samosas. We’re hoping to go to India this summer with our kids!)
If you were to prepare a single dish to express to someone, how much you love them, what would that be (and would you be willing to share the recipe)?
My husband and I and our two children travelled to Thailand this summer and took a cooking class in Chiang Mai. My husband adores a particular dish we made their with tofu, baby eggplant, and cashew nuts.
Conversely, if someone were to do the same for you, what would you hope, the dish would be (and would you be willing to share the recipe)?
I adore anything Indian,Thai or Mexican (we’ve been to Mexico over a dozen times!)
What dish most brings back fond childhood memories and when was the last time that you ate it?
German Spätzle with gravy! growing up in a german household and travelling to Germany often this was a staple. I even got to have to for breakfast when I stayed a my Oma’s house!
Have you ever volunteered at a soup kitchen or food bank? Would you?
I volunteer at a food bank every Thursday morning for the last 9 years! it’s been one of the most rewarding experiences I have ever done.
If you could work alongside one cook or chef, living or late, who would it be and what dish would you most love to learn how to make?
the only one I can think of off the top of my head is Susan Voisin from Fat Free Vegan blog at http://blog.fatfreevegan.com/
What recipe are you glad that one of your parents taught you how to cook?
My dad makes the best soup in the world.
What cuisine do you consume most at restaurants?
Vegetarian :)
If you opened your own restaurant, what would you name it and what cuisine would it be?
Peace Full and it would serve Vegetarian Fusion Cuisine
What restaurant type is missing most from the city you live in?
It would be nice to see more vegetarian/vegan restaurants
Have you ever done a cleansing fast? Do you fast or eliminate a food from your diet for any reason?
Is there a food that you have never tasted and do not have any desire to ever try?
Fois Gras!
What is your favourite food-themed book or movie?
Chocolat
Which cookbook is your most used and loved and why?
How to cook anything vegetarian by Mark Bittmann
What single kitchen utensil is your most used and loved and why?
My Kitchen Aid stand mixer – I just use it so much!
If you were to travel anywhere in the world to distribute food or ensure safe water and sustainable food sources, which place would it be?
definitely the continent of Africa to the most needy countries.
Lovely to larn more about you Salsa Jo.