Lately I’ve been watching a lot of shows on the Food Network. As I looked up a recipe I saw prepared on TV today, I was struck by this marvelous synthesis of cooking and the media.
Years ago, people tuned in to PBS to watch Galloping Gourmet and Julia Child create dishes. Viewers hunched before their TV sets, pen and paper in hand, and scrambled to write down recipes as they viewed the shows. If you were a bit slow on the draw and didn’t get all the ingredients or steps on paper (or on videotape in later years), the week’s recipes could usually be had for the cost of a SASE. But what if you wanted the recipe for a dinner you planned for the coming weekend?
Enter the Internet.
Just think of how it has revolutionized even just this one area I’m talking about here, cooking. I’ve been online since 1993 and am still amazed at the way we can now do a quick Google and find just about any information we need, instantly. Who did Jennifer Aniston marry? No problem! Do you use 1/3 cup or 1/2 cup olive oil in that recipe? No problem! What shoe size did George Washington’s top aide wear? Okay, maybe a problem. Maybe.
So anyway, this wonderous amalgam of food, TV, books and the Internet has me enjoying the kitchen more lately. I’m doubly motivated to find new recipes, partly because I love finding foods that offer a high flavor payoff for their fat and calorie contents. I feel really blessed, too, because our kitchen renovation made it an inviting and functional place. I actually enjoy being in there now, plus I’m not so reluctant to dirty pots and pans now that we have an automatic dishwasher. It is fun to entertain again, too, and I don’t dread the clean-up any more.
FoodTV has fueled this cookfire. Some of my favorites right now:
There are more, but time does not allow. Funny, but our dogs have this inner timeclock thing going on and around 9:00pm they get restless for — what else — food. It’s time for nighty bities, yo!