Well, I think if we were sun-followers we would eat seasonally. The only issue is figuring out what grows in your area and when and you only have to learn that once. Oh, you have to figure out what to do with it, but soon you build a collection of recipes and just have a routine, it is that time of year for fruit pies because there is soo much cheap peak tree fruit, etc.
The problem is that modern availability means some things are popular out-of-season, e.g., potato salad is a summer thing at the bbq, but you’re literally buying potatoes that were dug last fall…if you are eating Canadian potatoes, anyway. They are at their most horrible by August. And it’s not coleslaw weather either: cabbages taste best after they have been hit by a frost, which sweetens them up. Cabbages (broccoli, Brussels, all those things) are both cheapest and best when the weather turns in fall. And a lot of your import cabbage family stuff never gets that taste-building frost. You sort of have to write your own schedule…but only once, I swear.
Haha, well the French school is based around meats, milk and cheese. It is fruitless to try to eat vegetarian here when the fundamental flavours are not. That’s actually how we got all these processed foods – there is no simple vegetarian substitute for meat, milk and cheese. A whole industry of processed “health” foods has risen up, and I blame the vegetarians who refuse to look at the Indian and Chinese schools of cooking for another way to cope, naturally.arnycus wrote: ↑Mar 21st, 2017 11:34 pmStill, if French wrote the rules of Western cooking, they were definitely not followed by Canadians. Further, asking directions to a nearby McDonalds in Paris makes one look like an unwelcome or even hated alien from another culture planet. I recall asking a waitress in a London pub is there a chance to get something tasty to eat there. She said "no way", but people still gather in such places to drink "free beer" and watch football games. Try asking them about food quality... same probably goes for this forum too.
The Indian school makes up for meat based gravy with spices and roots like onion and ginger. They make up for meat with legumes (and the north uses a lot of dairy – they have a cheese called paneer which would be used in recipes like tofu in the east or boneless skinless chicken breast here). The Chinese school uses fermented soy and other fermented things to make up for the meat/cheese in their traditional vegetarian stuff. The solution in the West has been Tofurky. Maybe there is a forth world school of cooking that has been born: the Processed school.
They are real cowboys in the US when it comes to hormones, herbicides, pesticides, antibiotics and everything else and the problem is that Canadians read about all the controversy in the US but don’t realize the regulations here are stricter. Trump wants to re-negotiate NAFTA and we can expect pressure to allow US dairy and chicken in (we currently protect our markets), which would bring all their controversies to us.arnycus wrote: ↑Mar 21st, 2017 11:34 pmI agree that genetics and agricultural sciences are reach and complex, not the best place to discuss here or stereotype. However, eating red beef a few times would quickly narrow one's opinion how science is used in farmers practice, as hormone levels are staggering, though it might be US beef.
I honestly feel sorry for the new immigrants that don’t have a seafood culture, don’t eat pork and have to shop in our markets. It would be chicken, chicken, chicken because beef is so expensive in comparison. They say it’s not so good to eat so much red meat anyway, and it’s certainly healthier for the wallet.
I am going to recommend to you the butterCUP or kabocha squash, which is dryer, sweeter, and firm enough to stew (but bakes perfectly). No strings, smooth and creamy. Nutty outer peel (I leave it on when I cook it). This is going to solve all of your problems.arnycus wrote: ↑Mar 21st, 2017 11:34 pmHere the vegetables are ground up and tested for sugar content with a Brix test before they are priced and sold. They sort out what gets sold fresh and what ends up in a can, for animals, etc. all by lab tests for all kinds of qualities.
administrator, but I have worked in the ag field. I would like to work in the food industry because there are still a lot of things I am curious about. I would like to play with Loblaw’s SAP system one day lol. But I am most interested in food insecurity – the inability of people to get a cheap healthy diet. Why?arnycus wrote: ↑Mar 21st, 2017 11:34 pmHowever, I enjoy your discussion culture and level of knowledge. Strangely enough, natural people desire to share knowledge lead to interesting discoveries in most unexpected places like this deal driven forum. Would be interesting to learn what is your professional field?
I think you have taught me that people’s fears may drive them to spend a lot more money on products they think are safer/better quality. I am also learning a lot about why it is so complicated to buy produce that tastes good.
It has been fun to chat with you - you have good arguments.