Culinary Musing 006: Cooking Utensils[Eat Ingredients]

CULINARY MUSING 006: February 3, 2006 [listen]
Cooking Utensils I enjoy perusing a museum's (home) design/decorative art collection to look not so much as at the flatware and place settings of history past, but at the kitchen equiptment used in everyday living. Some people believe that the kitchen is a station filled with unglamorous tasks, while others contend that a place setting is, well, exactly what is stated--a place setting of subservience: effete and well-mannered, of course. Conceptually, if there is a difference, the difference is in attitude: servile chore as opposed to dutiful obligation, emboldened pride as opposed to restrained honor. Back to the kitchen... I was enamoured when I went to the Smithsonian and was able to peer into the kitchen of Julia Child. Kitchens like hers aren't made any more. Smothered Light/Apple Tofu Stirfry Besides the eclectic foodstuff, a varied number of cooking utensils were used to prepare these meals: knife, juice trumpet, mortar and pestle, chop sticks, peeler, ceramic grater, tomato claw, measuring cup, garlic press, and flat whisk. Excuse me if I confuse a utensil with a tool!!!

Poem [listen]			Foodstuff
Cooking Utensils Over-easy cooking Facilitates interaction between Surface and substance and utensil. The primary facilitators are The spatula, the spoon, and tongs, Which are generic modifications Of the fork: a miniaturized Cubit, morphing the extended hand With fingertips unsigned. Anthropotechny.			Smothered Light Chicken Breast (fillet) or Scrod/Pollick Feta or Manoúri Onion (white, jullienne) Garlic (crushed) Lemon Juice Flour Water (filtered) Corn (nibblets) Tomato (plum chunks) Olive Oil Sea Salt Red Wine Vinegar Dried Parsley Veggie Noodle Apple Tofu Stirfry Extra Firm Tofu Apple (Gala) Ginger Shredded Carrot Basil Brown Rice Scrambled Egg Light Soy Sauce Garlic

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