Easy Good Food

28 08 2009

A comment got me thinking about why it’s worth bothering to document the construction of mini pizzas. I guess it’s because there’s stuff like this in the world:

This lady’s whole show, “Semi-Homemade” on Food TV is about making easy food. Normally it involves her using a lot of store-bought frosting. This, however, looks like an infected scab. Really? A whole show for this? I mean, I guess it’s easy to open a bunch of cans and slap a loaf together and sure, the ingredients didn’t cost that much but what about what happens to the human body when you consume whatever that thing is? (I’m not even going to open up the “taste” can here) Americans get fat, sick and die because they eat dog shit like this. And many don’t have adequate health care to fall back on when diabetes or morbid obesity catches up with them. Yes, if you take fresh mozzarella to the face three meals a day you too will get fat, however it’s about moderation. Plus it hasn’t been sitting on a shelf for 16 months. I like Michael Pollan’s rule of thumb that if your grandparents would not have recognized it as food, it should not be eaten (he gives “Go-gurt” as an example). What Sandra Lee cooks up is something our grandparents would likely have identified as a blood clot.

I think a lot about how little nutrition and food preparation education I received in New York City public schools and think it’s no wonder that Americans have the health problems that we do. Fresh produce does not have to be pricey. Chinatown is a perfect example: spinach for 50 cents, green onions at three bunches for a dollar. I’d love to see a Food Network TV show about feeding a family with fresh ingredients on a budget but I suppose that does not have the audience draw of Iron Chef. Not to knock Iron Chef because having fun with cooking is cool too. Personally, I”ve recently discovered “Hell’s Kitchen” which I think is like the crack cocaine of cooking shows. But the important thing is that the foundations are there: for example to know what a scallop is before you see Gordon Ramsey call someone a “donkey” for overcooking it.