Wilbur ★ Posted February 17, 2018 Share #1 Posted February 17, 2018 Is most of your food from your heritage (what Mom cooked) or is it more, new wave? Link to comment Share on other sites More sharing options...
petitepedal ★ Posted February 17, 2018 Share #2 Posted February 17, 2018 I guess you would call it.....Fusion a bit of both Some old favorites or comfort food and then the new stuff...way more veggies than carbs or meat...way less beef over all...and I am cooking for 1....mom was cooking for a family that included my grandfather...meat and potatoes was a must at least a couple times a week... I have way more choices with availability and fewer restrictions based on who is eating. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 17, 2018 Share #3 Posted February 17, 2018 Uncle Google and Uncle Kraft. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 17, 2018 Share #4 Posted February 17, 2018 OK, now for my sirius answer. Mrs. RWM does most of the cooking so I am an inocent bystander. I think she is mostly self-taught since her mother was a product of the 50s and 60s, frozen and canned veggies, etc. Link to comment Share on other sites More sharing options...
shootingstar Posted February 17, 2018 Share #5 Posted February 17, 2018 About 30% is heritage cooking and rest is fusion or pure something else. I learned a long time ago that what mother cooked was healthy, simple and easy to cook. Some of the food is Chinese comfort food to me when I'm tired, sick or just lazy. That's why it's stuck in my head all these years. Did blog about my family cuisine background and its legacy on familial health. I do consider what I ate and learned about heritage cooking and my foundation for good health from babyhood onward, is an enormous legacy / gift from mother. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted February 17, 2018 Share #6 Posted February 17, 2018 Almost none is from the family tree. All is new. Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted February 17, 2018 Share #7 Posted February 17, 2018 About 0% heritage (except Thanksgiving) and 100% "new-to-me". Tom Link to comment Share on other sites More sharing options...
Square Wheels Posted February 17, 2018 Share #8 Posted February 17, 2018 No heritage. Whatever sounds good and the wife likes. Link to comment Share on other sites More sharing options...
Zephyr Posted February 17, 2018 Share #9 Posted February 17, 2018 My prominent background is Acadian, so I cook very little of that as it is not common today. 1 1 Link to comment Share on other sites More sharing options...
dinneR ★ Posted February 17, 2018 Share #10 Posted February 17, 2018 Mostly new recipes and mostly from cookbooks. I like a good cookbook. Grabbing recipes from the internet seems so random. I've done it, but I'd rather see a theme. I like the Feed Zone cookbooks quite a bit. Lately I've been dipping into the Chowgirls cookbook and I just got the New Camp Cookbook. The flank steak with chimichurri was good. 1 Link to comment Share on other sites More sharing options...
donkpow Posted February 17, 2018 Share #11 Posted February 17, 2018 A comment by @Longjohn brought me back here. We were served lots of vegetables when we were kids. Many fresh from the garden. There was very little processed foods in our diet. Yes, meat was fat but portions were small. Like we had chili mac but the hamburger was definitely the least part of the dish. I think that basic mix has stayed with me. A po' boy diet but pretty healthy. 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 17, 2018 Share #12 Posted February 17, 2018 22 minutes ago, dennis said: Mostly new recipes and mostly from cookbooks. I like a good cookbook. Grabbing recipes from the internet seems so random. I've done it, but I'd rather see a theme. I like the Feed Zone cookbooks quite a bit. Lately I've been dipping into the Chowgirls cookbook and I just got the New Camp Cookbook. The flank steak with chimichurri was good. Cookbooks always overwhelm me, whereas Google cooking works for me. Like donkpw and LJ, my grandparents and mother later life always cooked lots of veggies and had bigass gardens, so veggies are what I like. Link to comment Share on other sites More sharing options...
Rattlecan ★ Posted February 17, 2018 Share #13 Posted February 17, 2018 3 hours ago, Wilbur said: or is it more, new wave? Maybe more micro wave. 2 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted February 17, 2018 Author Share #14 Posted February 17, 2018 55 minutes ago, Zephyr said: My prominent background is Acadian, so I cook very little of that as it is not common today. You Basquetard! 1 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 17, 2018 Share #15 Posted February 17, 2018 My cooking is a combination of what my mom cooked when I was growing up and what my wife cooked when I was working long hours and she was doing most of the cooking. She has added a lot of steamed vegetables over the years because she knows I like them and she knows they are good for you. When my wife started working full time I took over all the clean up/doing dishes, etc. When I retired I took over most of the cooking. I don't experiment as much as I used to because my wife sometimes doesn't like anything too weird. 2 Link to comment Share on other sites More sharing options...
Zephyr Posted February 17, 2018 Share #16 Posted February 17, 2018 3 hours ago, Wilbur said: You Basquetard! A clip from "Toy Story" in Acadian. When I sent this to my mom and her sisters, one of my Aunts completely missed it was a joke and asked if I knew when it was going to be playing in Bathurst. 1 1 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted February 17, 2018 Author Share #17 Posted February 17, 2018 9 minutes ago, Zephyr said: A clip from "Toy Story" in Acadian. When I sent this to my mom and her sisters, one of my Aunts completely missed it was a joke and asked if I knew when it was going to be playing in Bathurst. LOL!! Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 17, 2018 Share #18 Posted February 17, 2018 4 hours ago, Rattlecan said: Maybe more micro wave. Reheating leftovers is one of my favourite types of cooking. Quick, easy, and tasty! I usually add sliced jalapeños. Adds heat, crunchiness, and greeny freshness. 3 Link to comment Share on other sites More sharing options...
Further Posted February 17, 2018 Share #19 Posted February 17, 2018 My mom cooked meat, potatoes, & a veggie. The potatoes were the the bulk, a good sized hunk of meat, and a small portion of veggie. I still eat this way, but I've upped the veggie portion. And try to use lean meat. 1 Link to comment Share on other sites More sharing options...
donkpow Posted February 17, 2018 Share #20 Posted February 17, 2018 Link to comment Share on other sites More sharing options...
ChrisL Posted February 18, 2018 Share #21 Posted February 18, 2018 Probably 60% stuff my mom made or a hybrid dish influenced by something she made. We live really close to where my mom lived so my kids were there a lot and of course she was an amazing cook so they loved many of her dishes which then became family staples for us. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 18, 2018 Share #22 Posted February 18, 2018 Both. Growing up my Dad did most of the cooking. Parents are from Boston so black pepper was as exotic as seasoning got. As we got older, there was greater experimentation with cuisines. Besides meat and potato stuff, Dad liked Italian and Chinese cuisine. He made his own pasta and huge pots of tomato sauce. When we hosted family reunions every August in MA, he'd make three gallons of clam chowdah, steam a bushel of corn with about 80 lobsters on top. A pitcher of pina coladas could be found in the freezer. When that ran low, it was your job to make the next batch. I took what I learned from Dad and ran with it. Experimented with more ingredients and seasonings. I like to eat well and try to stay healthy through a good diet with no emphasis on one style or another. All things in moderation and eat fresh foods from the seasons. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted February 18, 2018 Author Share #23 Posted February 18, 2018 1 minute ago, Old#7 said: Both. Growing up my Dad did most of the cooking. Parents are from Boston so black pepper was as exotic as seasoning got. As we got older, there was greater experimentation with cuisines. Besides meat and potato stuff, Dad liked Italian and Chinese cuisine. He made his own pasta and huge pots of tomato sauce. When we hosted family reunions every August in MA, he'd make three gallons of clam chowdah, steam a bushel of corn with about 80 lobsters on top. A pitcher of pina coladas could be found in the freezer. When that ran low, it was your job to make the next batch. I took what I learned from Dad and ran with it. Experimented with more ingredients and seasonings. I like to eat well and try to stay healthy through a good diet with no emphasis on one style or another. All things in moderation and eat fresh foods from the seasons. I am very similar to this. Much of my cooking has been learned or at least inspired by my travels. Link to comment Share on other sites More sharing options...
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