My mom, the cook

  • Dec. 7th, 2011 at 10:42 AM
logovo: (Food)
I grew up completely spoiled by my mom's cooking. Little did I realize that other people's moms would not be necessarily be as - um - focused on their cooking. I didn't really learn to cook from her as much as I could have, because she had little patience, didn't cook from recipes, and most times doing 3 course meals was way more than she should have been doing every single day.

Apparently, once I moved out, my mom's cooking started not being as good as it used to be. Talking to her, it seems that I was the one who always commented on how good the food was, and after I left she wasn't as motivated. I have little memory of this, but she insists that even as a kid I always talked about what made food good. Not the technique, that was beyond me until my late 20s, but texture and tastes and comparisons to meals we had weeks, months or years before.

Talking to Mr. L last Sunday reminded me how lucky I was. His mom wasn't a good cook, and according to him one of the best things she made was a spam* and rice dish. Which explains his interest in learning to cook more than the basics and his praise of almost anything I make. But he cooks better rice than me, so he did learn something from mom!




*I've never had spam myself, but since most people make the DDDDDDDD: face when they hear the word spam, and M*A*S*H had a running joke on the awfulness of eating spam all the time, I'm guessing spam =/= good.

Tamales

  • Dec. 5th, 2011 at 1:30 PM
logovo: (Food)
Spent most of my Saturday over in Tijuana with ma', making great quantities of tamalas: pork, chicken, cheese and peppers, and pineapple-cinnamon. We wrapped them up and froze them, ready to be put in the tamalera on Xmas Eve. The whole eating, present opening and partying happens on the 24th, which is pretty convenient, because then we cross the border Xmas morning to spend that day with family and friends in San Diego. My family mostly spends that day eating leftovers in their PJs, so not being around is perfectly acceptable.

Perhaps for the first time ever I'll be able to make and share some tamales of my own on the 25th. I plan to cook some on Saturday as an experiment, although we already have gingerbread men baking planned for that day. Might be too much to even think of making a pound of masa, a tiny amount by any Mexican cook's standard, but still we're talking tamales here. Is there another Xmas food that takes as much time and can be so thoroughly fucked up?

There is also the possibility of pozole, but that is going to have to be on my mom's shoulders this year. No way am I crossing the border again until the 24th. It took me 2 hours to get through.