Re: Re: regional taste (was quark)

[Guest guest]

>

>

> >>>>>>>>>>>>>My theory is someone capable has to be in the kitchen and

>garden many hours to produce the tasty morsels you're referring to. I

>will say factory food in the US tastes much better, in general, fresh

>off the production line than it does in the grocery store some one to

>twelve months later. Dennis

Yeah, it does take many hours in the garden and kitchen, and in my

household it's me! Fresh is good alright, and raising your own kids is good

too. Balancing that against the salary of a programmer is another issue! Am

I worth more in the kitchen washing dishes and making kefir, or at the

keyboard?

Factories do make food cheap and save drudgery. At a cost. I have not

figured this one out yet: about half my day is now spent being 'housewife'.

But since I really can't handle manufactured food, it's less of a choice

than it would be. And feeding " real " food to a person is as bad as feeding

" real " food to a cat: they don't like the kibble after that.

-- Heidi

[Guest guest]

Found a recipe for that lemon quark cheesecake

                    

* Exported from MasterCook *

                       Christel's German Cheesecake

Recipe By     :

Serving Size  : 12    Preparation Time :0:00

Categories    : Cheesecake                      Desserts

                Kooknet

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2 1/4              c  Flour

  1                 pn  Salt

     1/2             c  Butter or Margarine -- cut

                        -into small pieces, plus

  1                 tb  Butter or Margarine -- cut

                        -into small pieces

  4                 tb  Sugar

  1                     Egg

  3                 tb  Water

                        -----FILLING-----

  1 1/2             lb  Quark

     3/4             c  Sugar

  4                     Eggs -- separated

  3                 dr  Vanilla

  1                 pn  Salt

  1                     Lemon -- grated peel of

  1                 tb  Lemon Juice

     1/4             c  Cornstarch

     1/2             c  Milk

  Sift flour and salt into a large bowl; cut in butter until mixture

  resembles bread crumbs. Using a fork, mix in sugar, egg, and enough

  water to make a dough. Press into a ball, wrap in plastic wrap and

  refrigerate 2 hours.

 

  Preheat oven to 350øF. On a floured board, roll out dough to fit a 10 "

  springform or flan pan with removable bottom. Place dough in tin,

  pushing up slightly around edges.

 

  For the filling beat quark, sugar, egg yolks, vanilla, salt, lemon

  peel and juice in a large bowl; beat in cornstarch and milk until

  smooth. Beat egg whites until stiff and fold into cheese mixture.

  Pour into pastry shell and bake 1 hour to 70 minutes, until a

  toothpick inserted in center comes out clean. Turn off oven and let

  cake cool in oven with door ajar. Remove cooled cake from tin and

  serve. Refrigerate leftovers.

 

  Per Serving: 322 calories, 13 g protein, 40 g carbohydrate, 13 g fat,

  7 g saturated fat, 117 mg cholesterol, 173 mg sodium, 1 g fiber.

 

  Source: San Francisco Chronicle Typed by Kook-Net: The

  Shadow Zone IV - Stinson Beach, CA

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 580 Calories; 18g Fat (27.0% calories

from fat); 5g Protein; 103g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol;

543mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0

Non-Fat Milk; 3 1/2 Fat; 5 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wanita

If a nation expects to be ignorant and free in a state of civilization, it

expects what never was and never will be.

- Jefferson

[Guest guest]

> Fresh is good alright, and raising your own kids is good

>too. Balancing that against the salary of a programmer is another issue! Am

>I worth more in the kitchen washing dishes and making kefir, or at the

>keyboard?

I think about that one a lot! Consider this: economic contributions

you make in your own kitchen are not taxable and do not show up as

part of the GDP. To me, that increases their value. Also consider

that to some degree, cooking is something you can multi-task on,

using time you'd otherwise not use efficiently.

> And feeding " real " food to a person is as bad as feeding

> " real " food to a cat: they don't like the kibble after that.

Since I've been doing this, I ate some canned stuff once...soup IIRC.

It tasted muddy, pale, flat.

[Guest guest]

>> Yeah, it does take many hours in the garden and kitchen, and in my

household it's me! Fresh is good alright, and raising your own kids is

good

too. Balancing that against the salary of a programmer is another issue!

Am

I worth more in the kitchen washing dishes and making kefir, or at the

keyboard? <<

I say no contest. You are correcting your own health problems due to a

lifetime of eating SAD, and you are giving your children a healthful

start in life. I can't think of any amount of money that would

compensate me for getting cancer (my mother died of cancer at age 54) or

worse, watching one of my children suffer with it. Obviously, NT is not

a guarantee against cancer, but diet is the one big risk factor that we

have the most control over, so let's do what we can!

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/

[Guest guest]

At 04:12 PM 4/2/02 -0700, you wrote:

>>> Yeah, it does take many hours in the garden and kitchen, and in my

>household it's me! Fresh is good alright, and raising your own kids is

>good

>too. Balancing that against the salary of a programmer is another issue!

>Am

>I worth more in the kitchen washing dishes and making kefir, or at the

>keyboard? <<

>

>I say no contest. You are correcting your own health problems due to a

>lifetime of eating SAD, and you are giving your children a healthful

>start in life. I can't think of any amount of money that would

>compensate me for getting cancer (my mother died of cancer at age 54) or

>worse, watching one of my children suffer with it. Obviously, NT is not

>a guarantee against cancer, but diet is the one big risk factor that we

>have the most control over, so let's do what we can!

>

>~ Carma ~

No contest to the cost of work clothing, sitters cost, sitter trouble,

bringing

the children out on cold mornings, waking them up instead of them waking on

their own, sickness caught from other children, mannerisms picked up from

other

children, commute gas, pollution, extra car repairs, meal quality at night

besides the stress of the everchanging employment that affects you to maintain

them. I did this with my 29 year old. Decided not to miss anything with my 13

year old when I was laid off from my last full time job when she was 5 months

old after I'd been back there a month. Swore I'd never work full time again

and

haven't even though my husband was on full disability at that time. Have

worked

part time since. Not only is it the nourishment you make for their bodies its

the examples you give from having them with you that give them the ability to

make wise choices. No one else can do that. The 29 year old will be an RN in

June. My stepdaughter will be a paralegal in May and our 13 year old is her

own

person.

Its me with the garden and kitchen here too but to me its creative, changes

with the seasons, non repetive as jobs get to be, always more to learn and

not

found anywhere else but here.

Wanita

If a nation expects to be ignorant and free in a state of civilization, it

expects what never was and never will be.

- Jefferson

[Guest guest]

>

>I think about that one a lot! Consider this: economic contributions

>you make in your own kitchen are not taxable and do not show up as

>part of the GDP. To me, that increases their value. Also consider

>that to some degree, cooking is something you can multi-task on,

>using time you'd otherwise not use efficiently.

As hobbies go, it's not bad. Don't talk too loud about the tax part though,

the rate things are going there will be a " garden tax " too. I usually enjoy

it: when my clients start getting mad then I get stressed! I like being a

professional and self-employed: but I also like doing the house stuff. I've

seen some women do it, esp. immigrants (my oriental friends in high school:

most of their Moms seemed to own restaurants or some other kind of

business, but they also did a lot of home cooking).

It was really worth it though, the other day, when my daughter (7) just got

it into her head to make a cobbler, and did, with just a little help. She

said " thank you Mom, for teaching me all these things " . So she's getting an

experience that most kids won't.

-- Heidi

[Guest guest]

>Yeah, it does take many hours in the garden and kitchen, and in

>my household it's me! Fresh is good alright, and raising your

>own kids is good too. Balancing that against the salary of a

>programmer is another issue!

>Am I worth more in the kitchen washing dishes and making kefir,

>or at the keyboard?

If you want to stay home and take care of your children, that can't really

be assigned a monetary value, and I don't think I need to tell you the

reasons why home-schooling is better than government " education. " But if

it's just about the cooking, shouldn't a halfway-decent computer programmer

be able to hire a cook and have money left over?

But why should you have to choose, anyway? I'm a programmer, too, and 90% of

the stuff I do at work I could just as easily do at home. Even if you can't

work something out with your current employer, there must be someone who's

willing to hire you to work part-time from home, especially if you don't

mind a small pay cut.

Berg

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