Pork Medallions with Mustard Pan Sauce; too many pics — 10 Comments

  1. I’m often astounded by the questions in the comments on cooking blogs. Some people are clearly very unconfident in the kitchen. I never hesitate to substitute, experiment or do things by eye, but I learnt to cook within the family and was producing meals for my father and younger sister by the age of 8 (my mother worked shifts). I think many people half my age come to cooking as adults and learn from books and the internet. There is also an interesting distinction between ‘cooking’ and ‘baking’ which I find curious (because I’d never encountered it in Australia, but only once I moved to the UK). Also, I cook *every*single*day* and have done for 40 years. Younger women I think don’t get nearly that much practice (I was always astounded by British colleagues who didn’t cook because they didn’t have time to do that and keep the house clean. Their solution was to buy ready meals. Mine was to hire a cleaner. I couldn’t understand why you would opt for an unpleasant task over a rewarding and creative one, nor did I understand why you would settle for the texture and taste of ready meals.)

    • I was baking cookies and cakes when I was that young but didn’t start cooking until, oh, around 12 lol. And I, too, cook every day… Although when I was single I would cook large batches and freeze meals. I’ve never lived where I could get good delivered – not even pizza! Of all the things I miss here in France – my cleaner is missed the most. Always, always cooking over cleaning 😉

  2. “(yes, you read that correctly)” LOL.

    Now I wonder about confidence too. I’m from a different generation than today’s thought-leaders or the Internet famous, so I take the step-by-step photos and contextual writing as a benefit. I learned to cook with some excellent (real, bound) cookbooks that had step-by-step photos (or ink-quill drawings for my time). It’s never occurred to me that perfect photos and look-at-me writing could intimidate people. But in general I do think young people — at least young Americans — are much more insecure at their age, about *doing* things, than I was at their age. Hmm.

    • Perhaps they’re more insecure because everything is expected to be photo-perfect. And a lot of them weren’t kicked out of the house in the morning with orders to ‘go play and don’t come back until supper – here’s your lunch’. which always forced a bit of creativity (ahem)
      I have my mother’s early cook books and so many assume that you have a certain expertise. My favorite, for baking is “Cream the sugar and butter”.
      Step-by-step can be good – but can we have it after the recipe for those who want it?
      Quill & ink? lol

  3. I like cod, but you’re right, it’s pretty bland. Maybe that’s why it’s such a great fish to fry with a nice beer batter. It lets the batter shine. We went out for dinner tonight and I had Maker’s Mark salmon. It’s grilled with a glaze made with the Maker’s Mark whiskey and…I dunno what else, but it’s fabulous.

    Many of those blogs have a ‘jump to recipe’ button you can use and I do because I can’t stand all the pictures and extraneous flotsam either. If you use Chrome though, there’s this:
    It works mostly on just food blogs, not Food Network and such, but it helps…

    • The restaurant I worked at during high school had the old Friday night fish fry with bear-batter wall-eye. That was so good on so many levels. And at the end of the night the cook and I finished off the beer lol Maker’s Mark…. I’d forgotten that name, I’m ready for grilled salmon.
      Thanks for the link. It works lol
      I’m always happy to find the ‘Go to Recipe’ and I don’t understand why some bloggers don’t use that. I actually went all the way to the end once, just out of curiosity, and it had a separate link to the recipe – different page…. Not even lower on the same page…. I did not click. It might have even been a video

  4. For cod I make a topping that I had at a restaurant once, breadcrumbs and chorizo blitzed together and grilled. It just makes the cod a little bit more interesting.

    • Bread crumbs and chorizo – that sounds good. I use black olives (Greek, dry-cured) for that bit of umami flavor quite often. Cod needs help.