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Slow food FAQ

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slow food

Why do you cook?

I like eating regularly. Due to manufacturers changing ingredient lists for their products there is very little processed food that I can have. I am at a state of "highly allergic" where if I don't personally cook it and it isn't cooked by someone I trust implicitly, I can't eat it without a reaction. No "fast food", processed food, or other convenience foods for me.

Moreover, much as I would probably like a steady diet of mostly nuts and raw fruit, I need more than that to be healthy. That means cooking everything "from scratch" -- a concept that didn't even exist a century ago when "what's for dinner?" involved a decision as to which chicken would die that day and let's use up things stored in the root cellar. Families may have signature dishes, but those dishes were still made from what they grew and raised themselves with recognizable ingredients. This is the essence of slow food.

What kinds of foods do you cook?

Of the four people in this household, three of us have food related medical issues (and the fourth won't admit anything). This means preparing a meal involves slightly different foods for each person. I don't necessarily eat everything on this list due to allergies and such, but some household recipes include:

Do the recipes need to be adjusted for altitude?

I cook at a couple hundred meters above sea level. If you are at a different elevation, the recipes may need adjustments in cooking time and temperature.

Why are recipe ingredients in grams and milliliters instead of cups?

Precision. How do you measure a cup of teff? Scoop a cup and level it off? Scoop into a measuring cup with a spoon? Shake the bag's contents into a cup? Different methods result in wildly varying amounts. The mass or weight of the ingredient doesn't change though, so use a kitchen scale to be precise in the amount of each ingredient included.

If you don't have kitchen scale, please see the following article for information on why you need one and how to use it:

Why isn't there an option to print recipes?

Save a tree: use your phone or tablet in the kitchen. It's just the thing to display recipes at eye level while cooking if you get a sturdy stand for it. You can also store recipes for later. It even has its own timer.

The main thing about a kitchen tablet is to keep the recipe open by preventing the screen from auto-locking while you work. This is a simple setting to adjust on pretty much any phone, so check the manual for your specific device. You can turn auto-lock off as needed, then on again when you are done cooking.

Tip: I recommend sleeving it in a thin plastic bag while you are cooking. The touch screen will continue to work just fine.

Why isn't nutritional information included on recipes?

Since everyone has slightly different medical issues, I expect a lot of substitutions to occur when cooking. You can calculate for yourself here, though:


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