Ok, so the idea is that I’ll be cooking everything out of my old Edmonds cookbook – circa 1967 or so – and cooking it within a year. That’s 556 (or so – this “or so” may be a recurring issue) that’s a lot of butter, lard, suet and shortening. Kick off on December 1st.
In current years, we Kiwi’s have moved away from our Edmonds with its red titles and blue text, attracted by glossy pictures and descriptions of what the food is actually supposed to turn out like – shame on us for abandoning our culinary roots! I will admit that while I turn to my Edmonds for pancakes, scones or coconut ice I am likely to shun it in favour of something a little shinier when I go beyond the basics.
To look back to my classic Edmonds (De Luxe – that’s two words by the way, not one – Edition, 7th Printing) there must be some jems of our food history which we have unfairly abandoned in favour of Fusion, Café food and gastro pub cuisine – surely? Perhaps Moonshine Biffs are the new biscotti? Does food have to come from somewhere more exotic than our own backyard to be cool?
Of course it’s not all an ardent impassioned statement on Kiwi Cuisine – I’m a glutton for punishment (and probably just a glutton at the heart of things). A couple of years back I read the Julie/Julia blog and I thought - I'd like a bit of that action. I’m strangely enthusiastic about this form of culinary torture- guess I’m a food masochist at heart.
In light of the last comment – yes there are several recipes including “variety meats”. No I’m not happy about it.
In current years, we Kiwi’s have moved away from our Edmonds with its red titles and blue text, attracted by glossy pictures and descriptions of what the food is actually supposed to turn out like – shame on us for abandoning our culinary roots! I will admit that while I turn to my Edmonds for pancakes, scones or coconut ice I am likely to shun it in favour of something a little shinier when I go beyond the basics.
To look back to my classic Edmonds (De Luxe – that’s two words by the way, not one – Edition, 7th Printing) there must be some jems of our food history which we have unfairly abandoned in favour of Fusion, Café food and gastro pub cuisine – surely? Perhaps Moonshine Biffs are the new biscotti? Does food have to come from somewhere more exotic than our own backyard to be cool?
Of course it’s not all an ardent impassioned statement on Kiwi Cuisine – I’m a glutton for punishment (and probably just a glutton at the heart of things). A couple of years back I read the Julie/Julia blog and I thought - I'd like a bit of that action. I’m strangely enthusiastic about this form of culinary torture- guess I’m a food masochist at heart.
In light of the last comment – yes there are several recipes including “variety meats”. No I’m not happy about it.
1 comment:
Good luck with the task Debbie! Any left overs would be appreciated? :-)
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