Comments on: Kaizen Cuisine Manifesto

By: Reader Responses

Reader Responses — Sat, 12 Jul 2008 18:07:43 +0000

[...] second point I’ve been thinking about is a statement I made in a post in January, when I kicked off this food blogging [...]

By: Gretchen

Gretchen — Sat, 12 Jan 2008 22:58:10 +0000

glad you’re back.
making me hungry.

By: Geoff Coupe

Geoff Coupe — Sat, 12 Jan 2008 12:31:12 +0000

Oh – you mean a casserole dish… “Dutch Oven” must be an American term – I’ve never come across it. Actually, in the UK, we often default to just calling them a Le Creuset pan – rather like calling a vacuum cleaner a Hoover…

By: Christine

Christine — Sat, 12 Jan 2008 00:37:40 +0000

Laurie, I’m still working on that clone. So far, it hasn’t worked out well. I’m going to have to kick it up a notch.

Mike, I noticed you didn’t include the major curve ball in all of this … the fact that I’m such a picky eater. But I want to go back to Weight Watchers again, where the premise isn’t so much sticking to the rules but rather watching what you eat, knowing what you eat, and portion control. All of which I think are really important, and also adhere pretty close to what you’ve talked about here. Because even if you make something from scratch (which I am for 100% – no high-fructose corn syrup!) you still need to watch portions.

We just need to work together to find what works for both of us.

By: Mike

Mike — Fri, 11 Jan 2008 23:28:14 +0000

Geoff – see http://en.wikipedia.org/wiki/Dutch_oven. It’s a cast iron pot, although I admit I typically think of them as oval and enameled. Excellent for making soups, braises, etc. – the heavy iron holds heat evenly and quite well.

blurker – That’s one of the hardest to articulate. Basically, I find that many adapted recipes become a shadow of what they really should be. I’ll work on some examples and get back to you.

Amy – Glad to hear from you, and good to know that it worked out for you. I think 6 months of yoga training probably helped make a fundamental shift and stick to it.

laanba – Hm. I think I’ve got a few cookbooks you might be interested in; I’ll look and let you know the next time I see ya.

By: Geoff Coupe

Geoff Coupe — Fri, 11 Jan 2008 18:12:14 +0000

Erm, what’s a Dutch oven? I may live here, but I haven’t the foggiest about what is meant by the term…

By: blurker gone bad

blurker gone bad — Fri, 11 Jan 2008 17:52:19 +0000

Glad to see you back on the air.

I believe mainly in classical preparations and food that has an evocative history or culture over modern adaptations or replications

Could you explain this a little more? I’m not sure why you would be against modern adaptations or replications.

By: Amy

Amy — Fri, 11 Jan 2008 14:02:03 +0000

Nice to see you back again! It’s interesting, when I made a decision around this time last year to change my diet, I actually found that changing it pretty drastically worked well for me. (Though, granted, I’d been studying with a yoga teacher for over 6 months in a way meant to specifically lead up to that decision, but still.) I switched to a whole foods diet, which I don’t do perfectly, but do close enough that packaged, processed stuff has stopped being appealing to me. Which is neat.

I like Michael Pollan’s take on the whole thing: “Eat food. Not too much. Mostly fruits and vegetables.” (Which he of course elaborates on by saying that by “food” he means not packaged, processed stuff, but real food.)

Good luck with whatever methods work for you. And keep posting recipes.

By: laanba

laanba — Fri, 11 Jan 2008 12:55:25 +0000

Gah. Mike, how are you coming along with that clone? I would love to find a guy who likes to cook, because it is not of interest to me. (A major chore!)

My doctor wants me to work on cutting down the fat. I did really well the first month, but then slid. Now I’m going to try to just make small changes and I like your idea of making one small change each day. I think that will help.

Looking forward to reading about your culinary adventures.