foodidude
  • Home
    • Disclosure Policy • Disclaimer
  • Foodidude Exclusives™
    • Chefs >
      • Luke Venner, Executive Chef, Elm Restaurant
      • Hank Barrett, Executive Chef, Sangria Modern Spaniard Cuisine
      • Jason Clark, Executive Chef, Mount Hill Tavern
      • Jason Clark, Chef de Cuisine, Final Cut Steakhouse
      • Jason Viscount, Executive Chef, BRICCO
      • Travis Mumma, Executive Chef, Cafe Fresco
      • Lawrence Rosenberg, Bacon Bites
      • Daneyon White, Executive Chef, Chef Exclusive
      • Cassandra Callahan, Pastry Chef, Ciao! Bakery and BRICCO
    • Restaurateurs >
      • Rob Russo, Proprietor, Girasole Cucina Italiana
      • Shannon Cerrigone, Juan Melkissetian, Chef John, Slider Street
      • Joseph Marazzo, Proprietor, Virgola
      • Maudeline Pierre Louis, Owner, Maddy's Authentic Caribbean Cuisine
      • Frank Dominick, Fusion Fire Asian Restaurant
      • Craig & Chris Kunisch, Allendale Bar & Grill/Mahwah Bar & Grill
    • Entrepreneurs >
      • Timothy Kavarnos, Founder, Salamander Sauce Company
      • Lawrence Rosenberg, Bacon Bites
      • Johnny Meatballs DeCarlo, The Meatball King of NJ
  • Foodidude's Kitchen
  • History Of...
  • FoodiPartments
    • SoFab
    • Foodidude Adventures
    • Karen's Kucina
    • Clean Eating with Jess
    • Liv On Cake
    • Hurricane Jane
    • Restaurant Reviews

Time Travels

5/5/2016

0 Comments

 
by Jane Adams
Time Travels • Foodidude.com
All photographs by Jane Adams
        This past week I took a trip back in time - culinarily speaking that is. It all started when my eighty-seven year old father began an extended stay with me after a recent hospital visit.  During his recuperation, he had a simple request of me - comfort foods.  "Okay," I thought, "I'll just whip up some garlicky linguini aglio olio to help him vanquish those germs." Or perhaps, I'll just head over to Issei Noodle in Carlisle for take-out in the way of some rejuvenating "Pho". But it wouldn't be quite that easy, For Dad, the "comfort food" he had been referring to were from his youth and definitely, a past era - namely, the 1940's!
       Imagine a time a long, long time ago. I'm speaking of the days long before Wegman's Supermarkets existed. Before craft beer. Before spring rolls, sushi, and edamame... even before organic foods were spoken of as mainstream products.
      The times to which I allude, were days where the main spices used by my dad's family (who hailed from England) were salt and pepper. Butter was the predominant condiment, and the main starch - potatoes. 

      In grade school, my dad tried spaghetti and meatballs for the first time at a neighbor's house and considered it an exotic treat. As crazy as it sounds, even pasta and red tomato sauce was uncommon to him in those days.

Picture
     Following his discharge, I reluctantly began preparing some classic dishes as my dad requested they be prepared.  Chicken and rice, bean soup, beef stew. I must say, the first few days of this new cooking style were a definite struggle. I was mortally offended when he insisted I leave all garlic out of a dish. "What? No garlic?" How would my food have any soul?
     
     But after a while, I must admit it felt somewhat liberating. Free of the need to create something gourmet on a nightly basis, I cooked simple foods in a simple manner. In some ways, the taste of the individual components shined, unimpeded by intrusive counterparts.   Oddly, less laborious preparation meant more time to savor the food. Less cleanup, less stress, more time for conversation. 

     I can't say I'll continue cooking this way on a continuous basis, but it was nice departure from my typical style. And if by chance a rogue piece of Brie or Parmagiano Reggiano ends up in the grilled cheese, I'm not complaining and definitely not telling dad! 

Picture
Picture
0 Comments



Leave a Reply.

    Picture

    about
    "Hurricane" Jane Adams

    Jane Adams has had a life-long interest in good food. She worked as a waitress through college and continued to work in restaurants during the ten years she earned her undergraduate Degree in Physics and a J.D. in Law.

    Although she practices family law in Carlisle,PA, her dream career would be to travel the United States, food blogging as a slightly toned-down female version of Anthony Bourdain... and therein lies the reason her family refers to her as "Hurricane Jane".

    Picture
    Picture
    Picture
    Picture
    Picture
    Picture
    Picture
    Picture

    Archives

    June 2016
    May 2016
    November 2014
    July 2014
    June 2014
    May 2014
    April 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013

    Categories

    All
    5 Beers For Under $30
    Abbottstown Pa
    Bikes And Brews Gettysburg
    Bock Beers
    By An Open Fire
    Camp Hill Pa
    CAN Do!
    Casa Rillo's
    Central Market - York PA
    Chambersburg Pa
    CJ's
    Coal Region Pizza
    Columbia Md
    Crantastic!
    Dry Spell
    Egg-Ception To The Rule
    El Sol
    Five Below
    Fruits Of No Labor
    Garyowen Irish Pub
    Gettysburg Pa
    Going MAD! Holiday Beer Mixes
    Hagerstown Md
    Heirs Apparent
    Holiday Rubdown
    Jubilee Day Mechanicsburg Pa
    Keep On Truckin'
    Like A Brick House
    Lucky Charm
    N.American Cooked Ceviche
    New York City
    On A Roll.
    Park City Mall
    Peas Of Cake
    Philadelphia
    Pizzeria Vetri In Philadelphia
    Quaker State Of Mind
    Que Sriracha Cha
    Rillo's Requiem
    Salty Sweet Caramel
    Schmankerl Stube Bavarian Restaurant
    Seasoned Ceviche
    Seeing Maraschino
    Seventh Heaven Salad
    Shippensburg Pa
    Solid Solace
    Spring's Bock
    Sub Relish
    Summer Brews And Tunes
    Summer Ceviche
    Tabouleh Tableau
    The Altland House
    The Great Pumpkin... Seed!
    The Underside
    Time Travels
    Turkey Rubs
    Turning Up The Heat
    Unlawful Falafel
    Victoria Gastro Pub
    White Out
    Yes

    RSS Feed

© 2012-2019 Foodidude Production®. All rights reserved.
New York, NY

Contact      About      Facebook    Pinterest