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I often think how differently we cook compared to our relatives 30, 40 or 50 years ago? My dad was an awesome cook, I would say a gourmet cook, but he never heard of cilarntro. In fact he used very few fresh herbs other than maybe parsley on rare occassions and maybe chives. His favorite herb was garlic and he loved cooking with sage or bay leaf. That was about it, other than, of course salt and pepper, but not white pepper or sea salt. Sea salt is what we got all over our bodies when we went to the beach. He did use wine and brandy for cooking with some, not like I do.
When we had a cocktail party or appetizers before dinner when entertaining they consisted of: balogna cubed, salami the same, a couple kinds of cheeses, smoked oysters or maybe herring with ritz crackers. Sometimes we had Ca onion dip and chips. He never heard of a cheese ball, baffalo wings, or nachos.
Brisket was what was referred to as a boiled dinner, it wasn't something we cooked slowly in a smoker. We cooked the entire chicken, not just chicken breasts. I don't think he ever heard of a game hen...Certainly we never fixed them. We used regular oil, not olive oil..and if he wanted to spice something up (yes he liked hot foods) he used hot sause and did keep pickled peppers in the fridge, but he never used salsa. In fact he never cooked mexican food I don't think. I know mom didn't.
I am sure I could think of 100 more things that have changed since dad and mom cooked for us.
We used cinnamon, paprika, sage poultry seasoning but they were for specific things. Sage and poultry seasoning were for stuffing, paprika was to make deviled eggs and potato salad look pretty. The cinnamon was for rice pudding, mixed with sugar and sprinkled on buttered toast or in french toast. Experimentation was frowned upon because it was deemed "playing around and ruining good food." Salt and black pepper were the staples. The salt came with the little yellow umbrella girl on the navy background and the pepper was large in a red and white tin. The only extract my mother ever used was vanilla. How times have changed.
My parents were not good cooks...still aren't. They use salt, pepper, garlic powder, season all, and steak seasoning. That's about it. They probably have never heard of garam masala or cumin.
All veggies are over-boiled, if fresh. Otherwise they are from a can. It's a sad situation....
We used cinnamon, paprika, sage poultry seasoning but they were for specific things. Sage and poultry seasoning were for stuffing, paprika was to make deviled eggs and potato salad look pretty. The cinnamon was for rice pudding, mixed with sugar and sprinkled on buttered toast or in french toast. Experimentation was frowned upon because it was deemed "playing around and ruining good food." Salt and black pepper were the staples. The salt came with the little yellow umbrella girl on the navy background and the pepper was large in a red and white tin. The only extract my mother ever used was vanilla. How times have changed.
oh yes, the famous paprika to make salad look pretty and yes, the sage or poutry seasoning for holiday turkey stuffing.
Growing up my folks never used curry. It is a favorite for us and my youngest daughter especially likes it. We never used dried mustard, turmeric, cilantro, mint, dill, or fresh parsley or thyme. My parents really didn't cook with a variety of herbs.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Interesting question. My answer actually spans from one end to the other.
My grandparents: They were old-fashioned Eastern European immigrants. If they were alive today, they wouldn't eat anything that I make, nor would they have heard of any of the seasonings I use. The motto regarding food in my grandparents' house was: "Make it bland, just the way I like it. No. No. That's not quite bland enough. I can still taste a flavor."
My father: I grew up with my father. He only cooked a few things, none of them impressive. But we ate in restaurants A LOT. I'm 47. My father is 70. When I was in my 20s, my father was the one who introduced me to sushi, while on a trip to Vancouver. He'd been eating it for years. I was disgusted at first, and then loved it immediately. When I discovered bison 5 or so years ago, I called him up to tell him about it. What does he say? "Oh, there was a place in Alberta -- a road-side stand, really -- that I used to go to about 20 years ago, every time I was out that way on a business trip. They had the best bison there." Obviously I grew up with a father with very avant-garde (at the time) taste and an eclectic palate. There's isn't anything that I make or any seasonings that I use that my father hasn't had a million times before I even knew they existed.
My mom was ahead of her time: we had a garden and veggies were steamed never cooked beyond recognition; her spice cabinet was full of different seasonings--she dried herbs from her garden to use year round; she rarely fried anything, but baked, broiled or grilled. I was in for a big shock when I met my in-laws: fried potatoes at every meal; "shoe leather" meat; and her veggies were potatoes, corn and pressure cooked green beans I never knew anyone who used instant mashed potatoes, except for school lunch rooms, until I ate with them. Her comment, " I put a spoon of mayonaise in my potatoes and they taste homemade!" NOT!
My mom was ahead of her time: we had a garden and veggies were steamed never cooked beyond recognition; her spice cabinet was full of different seasonings--she dried herbs from her garden to use year round; she rarely fried anything, but baked, broiled or grilled. I was in for a big shock when I met my in-laws: fried potatoes at every meal; "shoe leather" meat; and her veggies were potatoes, corn and pressure cooked green beans I never knew anyone who used instant mashed potatoes, except for school lunch rooms, until I ate with them. Her comment, " I put a spoon of mayonaise in my potatoes and they taste homemade!" NOT!
interesting about your mom and the spices. It does sound like she was living a few decades aheard of herself and good for her. As for the veggies, though mom and dad didn't grow a garden they did shop at the Los Angeles Grand central Market weekly and we always, year around had fresh veggies, never over cooked. We also had about an acre of land with so many fruit trees. so we ate fresh fruit, rarely fr[u]id from a can.
Location: The western periphery of Terra Australis
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I have Asian ancestry so they were familiar with exotic herbs and spices. They probably wouldn't cook a lot of the Western stuff my mother and I cook though.
My Grandma was Mexican/Swedish...born in Mexico, Swedish parents. She used a variety of spices in her cooking, lots of cinnamon, cardamon, and white pepper. Always fresh sage, rosemary, cilantro, parsley. I don't even use as many spices as she did...but she was not much of an italian chef, never made pasta with red sauce...so she did not have basil in her cabinet, or any Asian spices...
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I never knew anyone who used instant mashed potatoes, except for school lunch rooms, until I ate with them. Her comment, " I put a spoon of mayonaise in my potatoes and they taste homemade!" NOT!
