Luckily, our mothers did not have to contend with the tsunami of food sensitivities that beset us these days. They surfed to creative heights on a wave of carbohydrates , dairy products and canned soup.
Noodles, rice, potatoes, even crushed corn flakes were the fillers in all this repurposing. Recipes were simple. All you needed was a little leftover protein, a binding agent and a starch, and voila! Chicken à la King. I don’t know who is responsible for that work of culinary convergence, but I bet they had a bit of chicken and some dried-up rice in their fridge.
The use of sophisticated terms has been a gastronomical gambit for a long time. Fricassee, croquette, dauphinoise – all of these were invented to fancy something up or stretch something out. Newburg? Thermidor? That’s culinary newspeak for “we’ve got to move these shrimp before they go bad.”
When my son turned up his nose at yesterday’s pot roast, I realized I needed to continue the trend in a NextGen kind of way. I had to get edgier in how I remastered last night’s dinner – dream up something that would attract younger folk raised on Halo and umpteen sequels of Friday the 13th . So, picture a backlit silhouette of Uncle Ben or Betty Crocker, a dripping spatula in one hand. A foreboding voiceover says:
“It appeared on Sunday.
“It was still there on Monday.
【告别剩饭剩菜,教你如何做出新花样】相关文章:
最新
2016-10-18
2016-10-11
2016-10-11
2016-10-08
2016-09-30
2016-09-30