Sylvia a écrit :

> Sounds like my mother's cooking. I was 16 before I found out that roast
> beef wasn't necessarily grey cardboard, over 20 before I found out what
> vegetables tasted like before they had been boiled into submission, and
> past 25 before I discovered fish wasn't necessarily white cardboard.

Hey, are you my aunt? That's what my (beloved) grandmother's cooking was
like....

Nathalie in Switzerland

"Sylvia" > wrote in message
...
> > My in-laws like ordinary, tasteless food.
>
> Sounds like my mother's cooking. I was 16 before I found out that roast
> beef wasn't necessarily grey cardboard, over 20 before I found out what
> vegetables tasted like before they had been boiled into submission, and
> past 25 before I discovered fish wasn't necessarily white cardboard.

I was in university before I found out steak wasn't supposed to be crisp
like bacon. Round steak, pounded to within an eighth of an inch of its life
then fried 'til crisp.

Gabby

Gabby wrote:
>
> "Sylvia" > wrote in message
> ...
> > > My in-laws like ordinary, tasteless food.
> >
> > Sounds like my mother's cooking. I was 16 before I found out that roast
> > beef wasn't necessarily grey cardboard, over 20 before I found out what
> > vegetables tasted like before they had been boiled into submission, and
> > past 25 before I discovered fish wasn't necessarily white cardboard.
>
> I was in university before I found out steak wasn't supposed to be crisp
> like bacon. Round steak, pounded to within an eighth of an inch of its life
> then fried 'til crisp.
>
> Gabby

Think I had the opposite experience. We have/had a lot of great cooks in
our family, including a couple of professional chefs. However, when I
got to university (in the US midwest), I discovered things like
vegetables boiled to death, greyish-brown 'meat' and similarly-coloured
'gravy'. The first inkling was when I went down to breakfast that first
morning in the residence hall; the toast was being 'buttered' with some
sort of oil and the coffee had a colour I still couldn't describe. It
never got any better and I moved out after that year.

> However, when I got to university (in the US midwest), I discovered
> things like vegetables boiled to death, greyish-brown 'meat'

Oh dear. I hadn't thought about what my poor kids are going to face
when they move out! College food is notoriously bad everywhere.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

Sylvia wrote:
>
> > However, when I got to university (in the US midwest), I discovered
> > things like vegetables boiled to death, greyish-brown 'meat'
>
> Oh dear. I hadn't thought about what my poor kids are going to face
> when they move out! College food is notoriously bad everywhere.
>
>

Teach them to cook well and do it now! Our university had a stupid rule
that first-years *must* live in dorms. They tried to make me live in the
dorm for the succeeding years, but I wrangled my way out.

Oh, we've already started having them cook. But they may not be able to
cook in the dorms.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

,---- [ Gary posted: ]
|
| Yeah, I'm not a big Ketchup fan, either. But, there are
| certain things that it's okay on. A meat loaf wouldn't seem
| right without it. It's okay on fries and fish sticks, too.
|
`----

I don't really like ketchup on meatloaf. I prefer a brown gravy on
meatloaf with a side of steamed dill potatoes and fresh string beans.
If I'm going to have a tomato product on my meatloaf, then hold the
ketchup, hold the gravy, and just put something like a hot marinara
sauce on it.

> Hey, are you my aunt? That's what my (beloved) grandmother's cooking
> was like....

Probably not, but you never know! <g> I hope my mom, looking down from
heaven, isn't hurt by my comments on her cooking -- but they are true.

She did have two delicious specialties that I prepare for my family.
One was Ruby Chicken, which is chicken pieces cooked in cranberries and
orange juice. The other she called Beef Stroganoff, although it was
tomato-based and nothing like any other stroganoff recipe I've ever read
or tasted.

Other than that, her cooking all tasted the same -- grey, white, green,
orange, or yellow cardboard.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"Sylvia" > wrote in message
...
> > Hey, are you my aunt? That's what my (beloved) grandmother's cooking
> > was like....
>
> Probably not, but you never know! <g> I hope my mom, looking down from
> heaven, isn't hurt by my comments on her cooking -- but they are true.
>
> She did have two delicious specialties that I prepare for my family.
> One was Ruby Chicken, which is chicken pieces cooked in cranberries and
> orange juice. The other she called Beef Stroganoff, although it was
> tomato-based and nothing like any other stroganoff recipe I've ever read
> or tasted.
>
> Other than that, her cooking all tasted the same -- grey, white, green,
> orange, or yellow cardboard.
>
> --
> Sylvia Steiger RN, homeschooling mom since Nov 1995
> http://www.SteigerFamily.com
> Cheyenne WY, USDA zone 5a, Sunset zone 1a
> Home of the Wyoming Wind Festival, January 1-December 31
> Remove "removethis" from address to reply
>
Your mother's two "good" recipes sound fascinating. Any chance you would be
willing to share them with us?


Ron