Why Would You Do THAT With That Food?

[JrzDefector]

Originally Posted by charlygal

Odd. I know this is the Food forum but it sounds like the real issue are mommy issues.


It's your food. Make it however you want. You don't need anyone else's agreement or approval.

There are a ton of those (mommy issues). This never really bothered me though, I just wondered about what other people thought when it came to that idea that you shouldn't do something with a certain type of food... I mean, I DO get it to an extent - I wouldn't make chicken fried steak with filet mignon (ok, tbh, I'd never make chicken fried steak). I didn't know if this was a widely held perspective though, and it definitely popped into my head when I made the pork loin in the slow cooker. I just had a feeling it would be good, so I did it.

[AndCatsForAll]

Anything you do with food is better than letting it rot in the fridge. So use whatever meat you have in whatever way you want. Drown out your mother's voice by visualizing little dollar signs. If it tastes good and you aren't eating out, if you aren't wasting food then you are doing fine.

I break all kinds of rules in cooking and I don't think I'm half bad at it either. But I'll never think this cut of meat is too good for such and such a dish. I will think this cut of meat is too lean for this dish or too fatty for this and will adjust meals to suit the main protein but that's about it.

[gentlearts]

If I was asked about the bruschetta, I would have said, “what kind of tomatoes would you use for bruschetta, Mom?” Turn it around on her.

[Brynach]

Originally Posted by JrzDefector

Did you ever get this question? My mother is a big one for asking that. I don't get it.

I made bruschetta once with fresh heirloom tomatoes, and it. was. amazing. My old neighbors still bring it up a decade later. My mother's response was "Why would you make bruschetta with heirloom tomatoes?"

Yesterday, I had to use up some pork tenderloin that was going to go bad. I dumped it in the crock pot with some Stubb's pork marinade. It came out WONDERFUL. Shredded it up and I'll be eating it for the next few days and freezing the rest. But the whole time I heard my mother's voice going "WHy would you do that with pork tenderloin? In a crockpot?"

I get that using expensive cuts of meat or types of vegetables isn't always sensible, but is this idea that they must be used a certain way common?

I'm still trying to get around why you wouldn't use heirloom tomatoes that way. What was Mother's expectation?

[KathrynAragon]

Girl I nearly always make my pork tenderloin in the crock pot - YUMMY.

Here's something else I do:

I try to end up with bones. Bones from pork, bones from beef, bones from chicken (not fish bones though I guess those could work but yuck). I make bone marrow broth. I freeze the bones (I separate the types), and when I have a decent sized freezer bag full of them, I put them in the crock put and fill it nearly full with water, and I simmer those bones for 48 hours. Sometimes I add onions and celery and carrots but I've usually already done that with the chicken bones. Anyway, salt and pepper to taste.

The house smells great the whole time that batch is simmering. After 48 hours, I strain it, then I put the broth in container(s), let the fat rise to the top, skim that off, and then I have delicious and nutritious bone marrow broth instead of hot tea in the evenings. It's great for hair, skin, nails, and our immune system, but I have to admit that it looks really weird sitting there on my counter simmering for two days.

[Miss Hepburn]

" I do it to upset you."

Best ever

"You weren't here to control my every move, so...."

[gentlearts]

I stifled the urge to say something to my friend, when I saw her sprinkling sugar over corn. I was a guest so I kept my mouth shut, but corn is already full of carbs, without added sugar. Yuck.