Monday, August 23, 2010

It's All beacuse of a Chick Flick... Julie and Julia

The fact that this movie is a Chick flick, I would encourage every person regardless of ones sexual status to see this film if you enjoy food.  It was really well done and it stoked the cooking fire in my belly.  For years I have been phoning in the family dinners as faar as content is concerned.  That and the starting of the cooking Channel that played some Julia Child and Graham Kerr (Galloping Gourmet) shows form way back when.  Back when PBS was more than just a socialist mouth piece.

I little about me: I am 6`3", I am a little over 600 lbs (yes really I kid you not). Needless to say I love to eat.  My Major contributions to me weight is a passion for food and a complete disdain for exercise. I would love to blame my extreme presence on a glandular or other chemical or hormonal imbalance, but many a test has revealed that not to be the case. 

I was born in 1963 ( you can figure out the age) and as of this writing I am working on getting Gastric Bypass surgery to <b><i>help</b></i> me loose weight.  I am starting this now to share my experience of re-learning how to cook with flavor and texture as I move through this journey.

The title is not a play on words.

gourmand (goor-muhnd):
a person who is fond of good eating, often indiscriminately and to excess.
gourmet (goor-may):
a connoisseur of fine food and drink; an epicure.
Not the real difference is about quality and quantity.  Obviously I have had an issue with the quantity issue. After surgery I will be restricted completely.  But I want to find and share foods that a Surgically Altered Freak can eat.
I am also a big fan of locally produced foods.   I am not a supported of the Global Warming issue.  If you still believe in that I hate to tell you but you need to re-think your stand on Santa Clause as well.  Having said that there is no question that using locally produced items save energy, fuel and come to you fresher.  Also as American it supports local economy.  Having a more local economy is also good for the planet. 
 Look back here for ideas and techniques.  
Gregor's Cooking History: I started cooling when I was about seven.   My Mom taught me to cook French Toast 'cause she got tired of cooking it for me.  From that I learned about making Crepes' from Good Morning America.  Now to be honest, I am a fan of technique, and the French are outstanding,  but I am not a fan of French Cuisine.  Though I watched Julia Child growing up, the grand dame of french cooking really was not me hero.   I was much more interested in the Galloping Gourmet and the Fugal Gourmet Jeff Smith. 
NOTE: Yes I know Jeff was accused of some despicable actions. I will not defend him except to say, since it settled out of court and the only punishment was monetary in nature, I will reserve judgment.  Jeff was not the most impressive TV Chef, but one thing about his book and his show was the history that went in to it.  So those who wish to tell me what a horrible person he was, well God is dealing with him now and it is not up to us. If you have so much hatred toward Jeff Smith that you have to harass him after he has been dead for over six years, the help you need will not be found on the web. Only God can judge and if that is not good enough, that is sad.
I worked in resturants growing up, Jack in the Box back when Jack was still an Employee mot the CEO. I also worked as a dishwasher and cook at International House of Pancakes  I also worked up from Dishwasher to manager of Bonanza Restaurant here in San Diego. Will I open my own place someday.  Maybe.  Yes I do dream about it and if I get the opportunity I will Carpe Aetos (seize the stage).
 
I have traveled to Europe, France, Belgium, England and Scotland as well as having lived in Lesotho Africa I have a understanding of global cuisine, and trust I have learned there is very little I will not eat.  If traveling, especially in third world contries, if you can't stop form asking what is in it, chances are you won't eat it.  Taste first and ask questions later, barring allergy concerns of course. 


Thank you for stopping by and hope you will come out again.

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