Letters & Opinion
An abundance of spices from Athen’s Cental Market :
Food swings: “Variety is the spice of life”
The Pointer
jmath438@uwsp.edu
A new school year is upon us, and big changes are happening to students everywhere. For some of us, it’s the first time away from home. For those of us returning, we are living on our own for the first time and no longer have a state-designed meal plan or mom’s home-cooking.
I’ve cooked consistently for the past eight years, and after watching some of my friends cook for the first time, a few thoughts come to mind.
1. Salt is not the only seasoning.
2. Hamburger Helper is not a diet.
3. Neither are Ramen noodles.
Over the next few weeks we are going to learn how to cook delicious, affordable meals and a box is not going to be involved.
First things first. Food is important. It has been said before, but the saying is always important, “Don’t eat to live. Instead, live to eat.” Food is celebratory, ancient and even religious to some. The taste orgasm does exist and it should be pursued, not stumbled upon.
Back to the point. Variety is the spice of life and a variety of spices can quickly and cheaply take something ordinary and turn it into a taste explosion.
Remember, salt is not the only seasoning, but it can make food better. Salt is the only ingredient with the uncanny ability to make food taste more like itself. Beef tastes beefier, pork tastes porkier and any sauce can be enhanced with a little salt. So first of all, buy a box of kosher salt. It will cost anywhere from $5 to $10, but will last at least a year or more if used sparingly and properly.
Fresh black pepper is also a great addition to all dishes. Use a pepper mill and grind fresh peppercorns to add a delicious and healthy boost to your food. Fresh pepper has more health benefits than canned and unlike salt, pepper is good for you no matter the amount used.
Multiple forms of garlic are also important. Garlic powder dissolves well and a little goes a long way and can be used in just about anything; however, fresh garlic is the best choice. If kept in a cool, dry area it will last forever. It can be roasted or caramelized in oil to create a sweet and bold ingredient for dips and sauces.
Basil and oregano are not just labels used to disguise your weed. They are best used fresh, but if you aren’t cooking with it every day it won’t last long. Best used in Italian cooking, it can be added to any pasta. A pinch of either in store-bought marinara or alfredo sauce can add depth and earthiness to your dishes.
Thyme and rosemary should also be used often and unsparingly. Both are earthy and natural and add a breadth of warmth and aroma to your dishes. Added to beef, pork, chicken or heavy, muscular fish such as salmon, thyme and rosemary pair well together and go especially good in heavy sauces or spice rubs.
While these are only a few of a collection of hundreds of spices, they are cheap, easy to come by and can be used in almost anything. No one learned to cook perfectly on their first try. Experiment with food. Taste and smell everything. It will be worth it.
Remember, live to eat and be in constant pursuit of the taste orgasm.
