cooking with a/update

[Guest guest]

Let me reiterate that I am a fan of Ellie Krieger. I think she represents

our profession very well.

Many years ago, I was hired to do a job for a company (not going to mention

the name) that produces a canned product. I worked in local supermarkets doing

a demo with the product and talking to consumers about health. I got paid

handsomely. When they hired me, I told the PR people that I didn't think people

cooked like that any more (meaning using the canned product as an ingredient

in an entree). That was a style of cooking I remembered from the 70s and it

was the 90s when I was doing this in the supermarket. Boy, was I out of step!

I did the job for one week, traveling all over to different supermarkets in

upscale neighborhoods as well as middle income neighborhoods. Everyone loved

the recipe and bought the product to try! I was shocked. Shocked.

So, yes, I think we're probably all out of step because WE use fresh

ingredients most of the time while many Americans are still cooking the recipes

from

the 70s using processed ingredients to save time (and money). Those are the

foods they either cooked way back when or ate at home. They're almost " family "

recipes by now. Often I have to remind myself that the rest of the country

is not like my friends and me! I live in a big city. I am educated. I have

both the time and the money (and I make the time and even when money is tight I

use the money I have) to buy fresh ingredients and use them in a healthy

way....although if you know me, you know I also will happily fry up some

chicken

or potatoes once in a while!

The point is, a's recipes are probably representative of what many

Americans are putting on the table tonight for dinner. She and Emeril and others

who laugh heartily about " add another stick of butter " to the recipe or " pork

fat rules " are speaking to a very big receptive group of people.

I don't know whether or not their cooking style actually influences people

or that they are " preaching to the choir " , meaning their viewers are already

cooking that way.

If I wanted to make something with bacon and sour cream, I'd have to go to

the supermarket. Which I would most happily do if I wanted to make something

with bacon and sour cream. Honestly, a's recipes never tempt me. But I'm a

Northern girl with a very picky palate and pretty much the only Southern food

that appeals to me is " fried " whatever.

So, finally, my point is this: Watch these shows because I do believe they

are representative of what many Americans are cooking for their families. I

don't know if it is better to try to modify the recipes or to teach people a

whole new way of cooking and eating. That's for researchers to figure out. But

we should know that there are people out there who are still using a stick of

butter or full fat sour cream (and BTW...bacon as a condiment is fine

especially if it's been drained and patted dry as is full fat sour cream if

only a

dollop is used).

Excuse while I go watch the food channel from the TV on the treadmill at the

gym.

Sharon Salomon, M.S., R.D.

1924 East Flynn Lane

Phoenix, AZ

_http://www.linkedin.com/in/sharonsalomon_

(http://www.linkedin.com/in/sharonsalomon)

http://diaryofadietingdietitian.blogspot.com

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