Cooking

The expression ‘slow food’ has recently been used in opposition ‘fast food’. What are the advantages and disadvantages of both types of food? Do you think that cooking is an important part of life or a waste of time? How do you feel about the arrival of multinational restaurants like McDonald’s? What should people eat to be healthy? What have you heard of organic food that is becoming increasingly popular in Europe? Do you eat properly? It is true that a lot of people today prefer eating takeaways and fast food to traditional, home-cooked food, which is often called ‘slow food’.

Fast food chains like McDonalds are opening up in every nook and corner of the world, attracting people of all ages, especially the children and youth. Fast food restaurants are extremely popular because people are always in a hurry, so they head towards fast food restaurants to save their time. Quickness, cheapness, convenience, and good taste of food are main reasons that determine the popularity of fast food restaurants. I don’t see anything bad in them unless eating there becomes a habit. I think that eating fast food is problematic for a number of reasons.

Firstly, in today’s fast paced life, it might be very convenient to buy food that is ready to eat, fast food restaurant can serve you a meal within 10 minutes and after finishing your meal, you do not waste your time doing the washing-up. Saving your time is an evident advantage of fast food. But because the food is already cooked and needs to last longer, it will contain preservatives and additives. These substances are usually artificial and some people are allergic to them. Secondly, fast food might be tasty, but if you eat a lot of fast food and takeaways, you are probably not eating a very balanced diet.

This is because many types of fast food and takeaways contain a lot of fat and not much fibre. Sodas and burgers are high in fat, sugar and salt. They provoke obesity, diabetes, and other chronic illnesses. A piece of fish that is fried and a large portion of chips are not as good for you as steamed fish and rice, for example. In addition, people who eat a lot of fast food and takeaways are not learning to cook at home. I think cooking is an important part of life, it is not only what you do to make a meal, it is also a creative and social skill. It is fun to learn to make a meal with a friend or member of the family.

It can also make you feel good if you cook a good meal for other people. The advantages of slow food are evident. It is much healthier than fast food, and therefore, people can enjoy eating their meals without thinking of health problems. Nevertheless, slow food has some disadvantages. It needs a lots of time until it is ready. For instance, you should wait for several hours in order to have a ready home-made meal or you may not find all the ingredients you need in one grocery and have to look in several groceries until you find all the ingredients. And, of course, slow food requires some cooking skills.

What should people eat to be healthy? A healthy diet must be composed of foods that provide your body with the vitamins and minerals it needs to function. Dairy products, such as cheese and , whole grains, lean meat and fish are essential components of a balanced diet. To keep our diet healthy we should include plenty of fruits and vegetables and limit the use of products made of white flour. Eating smaller servings of food more frequently instead of three large meals is preferable. We should include healthy monounsaturated and polyunsaturated fats from olive oil, almonds and salmon and limit salt and sugar.

More and more people today are switching to organic food that is food grown under natural conditions (without the use of inorganic fertilizers, pesticides, or herbicides; and either not processed, or processed without the use of additives). It is better in quality than conventional food and as a result is higher in price. However, organic food is becoming popular in spite of the higher prices. As for me, I can’t say I eat properly. I am a student. I have to get up early and need to hurry not to be late for my classes. As a result I skip breakfast.

I have a bite later at the University cafeteria. Usually it consists of sugary snacks, pastry, potato chips, sausages and salads with mayonnaise. My meals are not complete without sugary drinks such as carbonated fruit beverages, sweetened coffee or tea. I know that it isn’t good for me but I can’t help it. I can’t go to the canteen to have lunch because of short breaks between the lessons. The study suggests that I am very likely to grab food. I lack the time to cook myself a decent meal due to the amount of studying required. So I am an unhealthy food eater.

There are few things more tempting than the smell of fish and chips. And it can be little coincidence that rosy childhood memories of seaside holidays, Friday teatimes and late suppers are more than often associated with the savoury treat. So the idea of owning your own fish and chip shop will probably seem like a similarly alluring prospect. Don’t fall into the nostalgia trap, though, this isn’t last of the Summer Wine. The modern day takeaway has big competition so you need to put a lot in to get it right. Get the winning formula, however, and you’ll soon be cashing in your chips.

Current market In the past few years, there has been a pretender to the throne of Britain’s favourite takeaway – chicken tikka masala. However, all traditionalists can now breathe a sigh of relief; fish and chips is firmly back on top according to a survey by the British Potato Council. Its place at the top isn’t down to traditional values. This market of independents has lead the field for much of the first 100 years of its history. Gradually the customer has been faced with a large number of alternatives, from Chinese takeaways to burger vans.

Increasingly fish shops can’t just open when they please and customers will vote against poor quality with their feet. This isn’t consistent throughout the industry, however, so a good business will have its own very high standards. Broadly, it’s about brighter, spotlessly clean shops, well-trained and pleasant staff, good economic practices – and most importantly a flawless product. Vinegar soaked newspaper wrapping no longer meets customer expectations and when 70 to 80% of your business is repeat, this is very important. And it’s important to make the most of the product you have.

Arthur Parrington is the national training co-ordinator for the National Federation of Fish Friers (NFFF): “There have always been a lot of poor quality fish and chip shops but if a shop is clean and bright with the right attitude it will hold its own. Fish and chip shops hide their light under a bushel, the fact is this is a healthier meal than either Indian or Chinese takeaway. ” Rules and regulations There are no specific rules and regulations relating to fish and chips but there’s a raft of health and safety legislation which governs all premises on which food is prepared.

“Rather than waiting for the environmental health inspectors to arrive, invite them in to inspect the premises before you start kitting it out,” advises David Beedle who runs four shops in County Durham. “They appreciate coming in first and it means you get the right advice about where to put your sinks before rather than after you’ve fitted them, which is obviously preferable. ” The Sea Fish Industry Authority (Seafish) has a Quality Award for those businesses which operate at a consistently high standard.

Again, says David Beedle, “they can triple check the quality of your business before you start. ” In terms of structured training, the NFFF offers a three-day course covering everything from the implications of taking on a fish and chip business through to the practical side of actually portioning, preparing and frying fish and chips. “There is no legal requirement for this kind of training,” says co-ordinator Arthur Parrington, but the course also covers all food safety legislation and offers a 12 month free membership to give you continued access to this advice.

Day to day, those that appreciate the cleanliness of your premises will be your customers. Joyce Willoughby maintains that “customers are far more aware of hygiene than in the past. The counter has to be kept spotless at all times and we purposely have an open kitchen so customers can see what’s going on. We get plenty of complimentary comments about the cleaning – although it’s no more than I would expect. ” So clearly the key is to set your own high standards keep to them, even before you start trading. How much does it cost?

The cost of the premises will depend on its location and size – and whether it has a seating or restaurant area. A seating area will increase costs because it needs extra space as well as furniture, toilet facilities, crockery and so on. You may also need to hire additional staff. There is a specific range of equipment you’ll need, but you may be able to buy that from an outgoing owner to cut costs. Seek expert opinion of the condition of existing equipment from your local environmental health department or Seafish, for example, and it may save you buying new. You also need to budget for supplies.

The NFFF provides names and addresses of suppliers in its member’s handbook and it can also give advice on the type of fish to buy. There are two choices: fresh wet fish can come via merchants from the ports overnight or you can buy fish which has been frozen at sea. It’s largely a matter of preference as to which fish you prefer. People near the sea might choose wet fish for its freshness although the price of frozen doesn’t fluctuate so much and is also very fresh. Some owners also buy in par-fried chips as this saves time and staff costs but again it depends on the kind of product your customers will prefer.

These quotes show Tit’s connection to food, which grow slowly in ever y chapter of the book. TIA prepares certain dishes for special occasions and at different times of the year and the food is connected to her emotions. First, the narrator begins by telling the reader that “The trouble with crying ova ere an onion is that once the chopping gets you started and the tears begin to well up, the next thing you know you just can’t stop! ” (3). The narrator is indirectly telling the reader that food is also like Faber 2 motions.

As a matter of fact “TIA made her entrance into this world, preempt rely, right there on the kitchen table amid the smells of simmering noodle soup, thyme, bay leave s, and cilantro, steamed milk, garlic, and of course, onion. ” (Quiver 56). This quote shows the at TIA is connected to food even before she can cook. The fact that Tit’s onion induce d crying caused her to come to the world prematurely show us that in the novel tears are symbol of Tit’s emotional connection, once again making food a really important role in the novel.

Second, Food in Like Water for Chocolate doesn’t only represent emotions it a I so represents tradition. “TIA gets her great cooking skills from Nacho, this is there e way of passing down the recipes from generation to generation. The recipes in Like Water for Chocolate are kept in the family. TIA then passes the recipes to Spenserian. Spenserian then passes them to her daughter who puts them in the book. The recipes that are passes down from generation to generation are also what tell us the story of TIA” (Tradition, Culture, Food in Lie eek Water for Chocolate 1).

There was one day when Rosary did attempt to cook. When It TA tried nicely to give her some advice, Rosary became irritated and asked her to leave the kit chem.. The rice was obviously scorched, the meat dried out, the dessert burnt. But no one at the t able dared display the tiniest hint of displeasure, not after Mama Elena had pointedly remarked: “As for the first meal Rosary has cooked it isn’t bad. Don’t you agree, Pedro? ” Of course, t hat afternoon the whole family felt sick to their stomachs” (50). The sickness that the family felt was that of the hate in she prepared the meal with.

Third, Esquire’ specifically tells the reader that the cook has the power to do stuff by saying “The kitchen becomes a veritable reservoir of creative and magical events, in which the cook who possesses this talent becomes artist, healer, and lover. Culinary activity I involves not just the Faber 3 combination of prescribed ingredients, but something personal and creative e matting from the cook, a magical quality which transforms the food and grants its powerful pro parties that go beyond physical satisfaction to provide spiritual nourishment as well” (60).

The e use of Magical realism in this novel let’s the reader understand more how in this novel the c ask possesses the talent to become an artist a healer or a lover. In conclusion, Food has a meaning of communication in this novel. F-DOD I s represented to show the emotions of TIA as well as the other characters. Food has a strong r ole in Like Water for Chocolate because food and it’s tradition is what identifies the main char Cater, TIA . Through the novel we see that TIA was born in a Kitchen and lived cooking almost all h ere life.

The title of he book is also symbolic because “the phrase like water for chocolate came f room Mexico. In Mexico,hot chocolate is made with water, not milk. The water is brought to a boil and then the chocolate is spooned into it. A person in a state of sexual excitement is said to be “like water for chocolate(algebra Dictionary). ” The narrator utilized food to represent Tit’s ATT ration to Pedro. Food is extremely important in this novel because without the magical realism m used with the food, it would of been harder for the reader to understand Tit’s affair with Pee door.

Hipic Cuisine: A Significant Ingredient in Like Water for Chocolate Eating is a fundamental activity. Food, itself, is a major component of survival, for without it there would be no life on this earth. Throughout the evolution of man, it has come to have a greater importance with multiple significances to human beings. In fact, it has become a defining factor for families, classes, and cultures all through history. Hipic societies are no exception. Furthermore, Hipic women writers have written articles, screenplays, and novels using cuisine as their driving force.

A great example is Laura Esquivel’s novel, Like Water For Chocolate. First of all, the title of the novel makes reference to food, but it also has a deeper meaning. Images of heat and fire permeate the novel as expressions of intense emotion. Heat is necessary during the preparation of many foods. In the science of cooking, heat is a force to be used precisely; the novel’s title phrase “like water for chocolate,” refers to the fact that water must be brought to the threshold of boiling and lowered three times before cacao powder can be added to make hot chocolate. However, the many forms of heat involved in the tale cannot be so controlled.

Heat is used as a symbol for desire and physical love throughout the narrative. Some example can be found in Gertrudis’ rush to the ranch showers then escape from the entire ranch itself, in Pedro’s lust for Tita, and the death of Pedro after he and Tita passion is finally realized. This heat is used as a source of power and one of destruction. The epitome of this detail in the novel, where death and desire are paired together, occurs when the love between Tita and Pedro is actualized. Secondly, the recurrence of recipes of Hipic delicacies throughout Esquivel’s book parallels their importance in Mexican culture.

Anne Goldman asserts that “the very domestic and commonplace quality of cooking makes it an attractive metonym for culture” (Lawless 213). It is no coincidence that the setting of this novel takes place at the same time as the Mexican Revolution. This event was an important modernizing force in Mexican history and is considered to be “the crucible of social cohesion…in modern Mexico” (Pilcher 88). As a result of the revolution, a unifying national identity was desired. Defining cultural cuisines go hand in hand with cultural definitions.

Like forming a national identity, or writing a novel, deciding on recipes that will define a nation is a long process. The recipes, that Esquivel ultimately chose to be included, represent the Mexican culture well and show their importance in defining it. Like most nationalities, there are delicacies that the Hipic culture is known for. As mentioned above, in her novel, Esquivel makes reference to several traditional Hipic recipes. These recipes introduce each chapter and assist in continuing the novel’s flow. Through these cuisines, the narrator is able to associate another anecdote that forces the tale to carry on.

Without the food, the story would be at a stand still because so much of the narrative revolves around the food. Moreover, Esquivel’s usage of magic realism enhances the importance of the mentioned cuisines. Not only does she mention the food, it also has a profound affect on those that consume the entrees. Therefore, they have a profound affect on the entire story itself. One notable example is the Chabela Wedding Cake Tita bakes for the unfortunate union of Pedro and, her sister, Rosaura. The release of her tears in the batter is a release of the immense loss she feels.

Because of this added ingredient, the guests who consume the cake are overwhelmed by the same emotion that Tita feels. Making anecdotes, such as this one, in connection with a certain dish, impresses a lasting memory of these dishes in the reader. Also, Hipic culture places an importance in the transfer of recipes from one generation down to the next. In this narrative, the tradition continues through Nacha, the De La Garzas’ cook, on to Tita. Because Tita’s mother is sinister, unaffectionate, and unable to produce breastmilk for her daughter, Tita is driven into Nacha’s open arms. Maria Elena does not pass down the recipes.

Instead, Tita is nourished and educated in the art of cooking through her surrogate mother. Nacha teaches Tita through cultural recipes and secrets of the kitchen. The reader finds that the traditions have been passed down because the omniscient narrator of the tale is Tita’s great-niece. In the tale’s beginning, she introduces a recipe for Christmas rolls. Like a cookbook’s author would, the narrator comments on the onions and how they should be chopped up fine for the Christmas rolls and suggests that a little bit of onion should be placed on the reader’s head to keep from crying when dealing with onion. The trouble with crying over an onion,” she states matter-of-factly, “is that once the chopping gets you started and the tears begin…the next thing you know you just can’t stop. ” She adds, “I was especially sensitive…like my great-aunt, Tita” (Esquivel 3). And so the main character is introduced and the story can begin. This description is an allusion to Tita’s tear-filled life and her tear-jerking situation. At the story’s end, Tita’s great-niece mentions that as long as someone cooks her recipes, Tita legacy will live on. “Like a story, a recipe needs…a reason to be” (Jaffe 223).

For Tita’s descendents, the reason for this narrative is the continued remembrance of Tita. Additionally, this onion description is how the reader is invited to become a part of the tradition. As a professor, Cecelia Lawless has noticed firsthand the effect Esquivel’s novel has on its reader and its “potential to provide a base for community building. ” (215). Her students not only took interest in the story, they also wanted to cook the dishes themselves. They were interested in sharing their own personal recipes they had learned from their family members.

Through this Esquivel’s text, which is also considered to be a cookbook, the recipes are sure to be enjoyed for decades. Furthermore, Like Water for Chocolate asserts women as insightful, productive, powerful, sexual, loving individuals through its incorporation of Latino cuisine. In this story, the kitchen is explored as a “space of creative power [for Hipic women] rather than merely confinement” as said by the well-known poet, Rosario Castellanos (Jaffe 221). “It wasn’t easy for a person who knew life by way of the kitchen to understand the outside world.

This gigantic world which began from the kitchen door toward the inside of the house, because the one that lay adjacent to the back door of the kitchen and that overlooked the patio, the fruit garden, the vegetable garden, yes it belonged completely to her, she controlled it. ” (Esquivel 5). Tita uses the culinary arts as a way to express herself and she effectively does so. “…Esquivel subverts tradition by ennobling a ‘domestic’ skill and turning it into an art form” (Glenn 41). For example, at one point in the novel, her love, Pedro presents her with roses to hearten Tita after Nacha’s death and as a symbol of his love for her.

Maria Elena immediately sends Tita to throw them away. However, Tita does not want to. Instead, she incorporates her gift into an elaborate dish of quail in rose petal sauce, which turns out to be absolutely divine. She is able to save her present and consummates her love with Pedro through the food she serves. “That was the way she entered Pedro’s body, hot, voluptuous, perfumed, totally sensuous (Esquivel 48). In addition, this amazing dish sends Gertrudis, Tita’s second sister, running towards the shower outside to cool off.

Because she is so hot, the water does not even touch her and the ranch shower is set ablaze. As she runs away, she encounters Juan, a soldier that had been drawn to her scent. Here, Gertrudis exposes her sensuality and courage. She defies social conventions and escapes the oppressive hacienda to pursue what she desires and her independence. And, although, the reader discovers that Gertrudis had run off to a brothel in order to satisfy her desires, she proudly returns, having turned her life around, as Juan’s wife and as a general from the revolution.

She informs her family that earned her commission “by hard work, and fought like mad on the field of battle. Leadership was in her blood” (175). Additionally, Chencha, the ranch maid of the De La Garzas, is shown to possess power through food. An example is Chencha’s soup. Chencha had a firm belief that good soup could cure any illness. In one scene in the story, Tita goes mad after the death of Roberto. She is fed up with her mother, who Tita believes is the reason for Roberto’s death. Tita is sent to stay at Dr. John Brown’s house.

Later, Chencha brings Tita the ox-tail soup that she made especially for Tita. With that, Tita returns to her senses. Although, Chencha is in a lower class than the women of the De La Garzas’, Esquivel still empowers this character. Her ability to help Tita is another example of the transformation of an apparent limitation of the kitchen into knowledge, enriched by cooking. The famous Mexican nun, Sor Juana Ines de la Cruz, describes the importance of the kitchen for Latin American women and the power it provides. But, Madam, what is there for us women to know, if not bits of kitchen philosophy? …And I always say, when I see these details: If Aristotle had been a cook, he would have written much more. ” (Lawless 217). In conclusion, Esquivel, through Like Water for Chocolate, was effectively able to connect food, culture, and society together. Her decision to portray the novel as if it was also a cookbook energized the tale’s flow, heightened its suspense, and conveyed the importance of cuisine in the lives of human beings.

Because of her brilliance, it has been internationally acclaimed, and righteously so. Like the tradition of passing down culinary secrets has kept the legacies of families, communities, and cultures alive, so will the study and appreciation of Like Water for Chocolate continue to thrive. Works Cited Esquivel, Laura. Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances and Home Remedies. Trans. Christensen Christensen. New York: Double Day, 1992. Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food. New York: The Free Press, 2002.

Jaffe, Janice. “Hipic American Woman Writers’ Novel Recipes and Laura Esquivel’s Como Agua Para Chocolate. ” Women’s Studies 22. 2 (1993): 217+. Lawless, Cecelia. “Cooking, Community, Culture: A Reading of Like Water for Chocolate” Recipes for Reading: Community Cookbooks, Stories, Histories. (1997) 213-21. Pilcher, Jeffrey M. Que vivan los tamales! : Food and the Making of Mexican Identity. Albuquerque: University of New Mexico Press, 1998. Sceats, Sarah. Food, Consumption and the Body in Contemporary Women’s Fiction. Cambridge: Cambridge University Press, 2000.

The Many Uses of Baking Soda – Informative Speech

The Many Uses of Baking Soda General Purpose: To Inform Specific Purpose: The audience will learn about baking soda, the many different ways that it can be used to promote their health, cleaning uses around the home, cooking, in the home uses, and enhancing beauty. Thesis: Baking soda is very low cost, effective alternative to cleaning around the home, promoting health, and enhancing beauty. Introduction I)Fellow classmates, what if I told you that what I have in this small box has been used to promote health, used in cooking, great for cleaning, and enhancing beauty since the 1700’s.

Additionally, what if I told you that it only cost about a $1. 00, and is used in two out of every three homes in America. However, most people don’t realize all of the great uses that baking soda has. Well, I am going to tell you just how powerful this stuff actually is. II)With the uncertain state of our country’s economy today, saving a few cents or a few dollars is what a lot of us are doing. Baking soda, for about a dollar, will let you save on a product with so many uses that you may be surprised by some of them.

Many of you may already have a box of baking soda in your home that you use now and again, though you may not have yet realized that this product is far more powerful than it appears to be. I have done a substantial amount of research on the benefits of baking soda, and found that it is a low cost box of wonder. IV)According to Tip King, author of “Resourceful and Ingenious uses of Baking Soda”, “You will find that there are so many tips and ideas on the many uses of baking soda that you will be able to save dollars, yes count them, dollars, each and every week in your home”. Transition: First I will tell you just some of the things that baking soda can clean. ) Body I. “According to the web site “Life Hackery”, baking soda can clean and remove odors from a multitude of things inside and outside of your home. ” (75 Extraordinary Uses for Baking Soda, 2008) Baking soda is very effective in the kitchen. Clean the fridge with it. Run your coffee maker with a baking soda solution, then rinse, for a clean free-flowing coffee maker. Wash your fruits and vegetables with it. Remove grease from pots and pans. . A combination of baking soda and vinegar will break down fatty acids into soap and glycerin, allowing the clog to wash down the drain. It can also be used for general cleaning. Boost your laundry detergent’s cleaning power by adding a cup to the wash. Combine with water to make a paste for polishing stainless and chrome. Clean garbage cans. Clean retainers and dentures. Soak brushes and combs in a baking soda solution. Wipe your windshield with it to repel rain. Baking soda removes odors.

Put an open box of baking soda in the refrigerators to remover odors. Sprinkle it in shoes, boots, or slippers to eliminate foul odors. Suck it in with your vacuum cleaner to remove the odor. Sprinkle it in your cats litter box to absorb bad odor. D. You can do all of your cleaning and deodorizing with a cup or less of this little white powder called “baking soda”. (Transition: Now that I have discussed many of the ways that you can use baking soda to clean and odor-free your home, let us take a look at how baking soda can be used in promoting ones health.

There are many health benefits that can be attributed to baking soda. I found just a few at howstuffworks. com. (Uses for Baking Soda: Health and Beauty) Use it as a mouthwash to freshen your breath. Apply it to rashes, insect bites, and poison ivy.  Relieve a canker sore by using it as a mouthwash. Heartburn? Take a teaspoon of baking soda mixed with one-half glass of water. (Transition: Since we have talked about many of the ways you can use baking soda to promote your health, let us talk about ways that baking soda can be used to enhance your beauty. )

Baking soda is one of the few products on the market for cleaning your teeth or settling an upset stomach. While we have many more choices today, baking soda still does the trick for dozens of health and beauty tasks. 1. 1 tsp baking soda mixed with 1/4 tsp hydrogen peroxide. Mix into paste Treat cold sores by dabbing with baking soda. Rub a baking-soda paste onto your elbows to smooth away rough skin. Soak tired feet in a basin of warm water with 3 tablespoons baking soda. Blackhead Remover Recipe: 50/50 Baking Soda & Water. Use gently on your skin to exfoliate. 11 Easy Food Facials – Homemade Recipes, 2007) (Transition: The lists of uses for this wonderfully versatile product are longer than my allotted time; I’ve told you only a few. Perhaps I’ve sparked your curiosity enough that you’ll look at that little yellow box a bit differently.

Conclusion

Found in superstores, grocery stores, and small markets all across the world, baking soda is very effective in it’s multitude of uses which can help and enhance your life.

For about a buck, you can go out and buy yourself a box of baking soda and begin reaping all of the benefits of this great product.

It will be a dollar well spent.

Bibliography

1. Easy Food Facials – Homemade Recipes. (2007, May 3).
2. Retrieved March 8, 2010, from Tipnut: http://tipnut. com/11-easy-food-facials-homemade-recipes/ 75 Extraordinary Uses for Baking Soda. (2008).
3. Retrieved March 5, 2010, from Life Hackery: http://lifehackery. com/2008/07/22/home-4/
4. Uses for Baking Soda: Health and Beauty. (n. d. ). Retrieved March 5, 2010, from How Stuff Works: http://health. howstuffworks. com/uses-for-baking-soda-health-and-beauty-ga. htm

The Process of Baking Baklava Have you ever been at a Greek restaurant and eaten one of those deliciously flaky Baklava desserts? Do you wish you were able to make it at home for yourself or to bring to a potluck? I know that Baklava seems as if it should be an extremely difficult dish to prepare, but believe it or not it is surprisingly simple and easy. After reading this you should be confident and capable of preparing, baking, and serving the most delicate and savory dessert that will ever come from your oven.

To begin, make sure you have all of the necessary ingredients: one pound of pecans, one teaspoon of cinnamon, a food processor, one 16oz thawed package of Phyllo dough, one can of aerosol butter spray, wet paper towels, a sharp knife, a 9×13 casserole dish, a medium size saucepan, one cup of water, one cup of white sugar, half a cup of honey, a teaspoon of vanilla, and a package of cupcake liners. Secondary, clean off the counters in the kitchen so there will be a sanitary and clutter free area to work on.

Preheat the oven to 350* with the oven rack placed in the middle. Once you have prepared your kitchen you can get started on the recipe. First pour a pound of whole pecans and a teaspoon of cinnamon into the food processor and grind them to a fine chop. If you do not own a food processor you can purchase finely chopped pecans and hand mix the cinnamon into them; however, I do recommend the food processor method because you can chop the pecans to a nearly dust-like consistency. Set the cinnamon pecan blend aside while you start to prepare your dough.

Keep in mind that this dough is the most delicate part of the recipe, but if handled quickly and carefully there should be no problems. After completely thawing a 16oz package of Phyllo dough, in the fridge overnight, open and unroll one of the two packages. If it does begin to dry out and break easily don’t fret; simply cover it with a slightly wet paper towel. Only work with one roll at a time; the thin layers of dough can dry out very quickly. Place two sheets of dough into a buttered 9×13 pan that is at least two inches tall.

Completely cover the second sheet with spray butter. I have previously used melted butter and applied it with a brush, but the aerosol can works best; it is quicker and doesn’t tear the thin layers. Repeat that process until eight sheets are layered and buttered. On top of that eighth sheet of buttered dough evenly sprinkle three tablespoons of the cinnamon pecan blend. Gently place two more sheets down and butter them completely. Repeat the process of sprinkling the pecans and layering two sheets of buttered dough until there are only six sheets remaining.

Prepare the last six pieces of dough in the same fashion as the bottom layers; two sheets than butter, two sheets than butter and so on until you have used all of the dough and the top layer has butter on it. Buttered fingertips on your non-dominant hand may help keep the top layer of dough in place for this part. Using a very sharp knife carefully slice three times so there are four long rows. Some people make their baklava into squares but I prefer smaller triangles because it is such a sweet treat that one almost feels guilty devouring a large piece. To make triangles cut diagonally across the pan.

Take great care to insure every piece is completely separated all the way down to the bottom most layer of dough. After all of the cuts have been made place the dish onto the middle rack of an oven that has been preheated to 350*. It should bake for about 50 minutes or until the top layer has a beautiful golden brown color. The sauce will need to be prepared while the baklava is baking, so it will be ready when you take the dish out of the oven. In a medium saucepan bring one cup of water and one cup of white sugar to a boil while stirring occasionally.

Once the sugar has completely dissolved pour in half a cup of honey and a teaspoon of vanilla extract. Gently stir the mixture while it simmers for 20 minutes. Immediately after removing the golden baklava from the oven drizzle one tablespoon of sauce on each piece, cover all the dry spots with the remaining sauce. Allow the dessert to cool completely before transferring the flaky triangles into individual cupcake liners. Put a few pieces into Ziploc bags and freeze for a tasty treat another day or arrange them on a serving platter to share with friends.

Be sure to leave them uncovered or they may become soggy overnight. You are now equipped with the knowledge to prepare a dish that will have people singing praise to your baking skills. As you can see this recipe is surprisingly easy to make with an amazing end product. Every time you make this dessert it will become easier and easier; which is good because once you share it with others they will be asking you to make it again and again. Remember, honey and pecans are healthy so feel free to have another piece!

As hundreds of hungry customers struggle for a reservation in a high-class restaurant, the chef prepares for the day; cleaning his station, fixing his ingredients, briefing his assistants and preparing the menu for the day. In another part of the world, the tenzo takes the day to reflect upon his duties and carefully prepares the food to be eaten by the small community in which he serves. The chef masterfully cooks the dish, adding spices and flavors here and there and arranges the food to appeal to the eye as well as the appetite.

He shouts instructions to the other chefs in the kitchen as they prepare dishes as fast as possible. On the other hand, the tenzo starts the day with a prayer and consults with the officers of the community with regard the food to be prepared for the day and the week. As soon as the tenzo receives his instructions, he carefully selects the ingredients to be used and handles it with care. The duties of a world-class celebrity chef is somehow similar to that of a Tenzo kyokun, which is one of the six officers in a Buddhist monastery responsible for the nourishment of the community inside it.

Most chefs in the modern world apply discipline apart from the strict standards of quality and preparation. Also, most chefs do not entirely limit themselves in the kitchen as they also take part on how they would welcome diners into their restaurant. A good eating experience is just not about the food but also the hospitality one recieves when dining, not far from the standards of a tenzo. The Tenzo The tenzo is not merely just the cook but also acts as an a integral part of a Buddhist community through a spiritual experience with food and preparation.

Everyday following the midday meal, the tenzo consults the administrator (tsusu) and the assistant administrator (kansu) and procures the next day’s food neccesities such as rice, vegetables, fish, etc. After having received the produce, the tenzo should protect and be frugal with the ingredients as though it were their very own eyes. The tenzo should also value every ingredient or dish as though it were being offered for an imperial meal. Following this, all the other officers of the monastery and the tenzo meet in the kitchen building in order to consider what vegetables should be eaten and how the rice should be prepared.

After the menu is decided upon by the officers, it is displayed on the board by the abbot’s residence and the study hall (Dogen Zenji). In preparation of the meals, The tenzo has the sole responsibility of preparing the ingredients through the use of his own hands and administering the whole meal by himself. With rice, the tenzo carefully washes sand away from the grain and ensures that all food prepared and the work area is clean and orderly. The tenzo should also have proper concentration and must be ready to adapt to the situation at hand in order not to be careless for it will cause the imbalance in the food.

The tenzo also takes into account every bit of detail during the meal – the number of monks in the monastery either the young, sick, or elderly. Also, the ingredients are measured to exact proportions so that all members have equal portions in the meal. In the process of cooking, the tenzo has the duty to harmonize the six flavors of food (bitter, sour, sweet, hot, mild, salty) and the three virtues light (kyonan), clean (joketsu), dignified (nyoho). The tenzo plans the food in advance as he prepares not only for the day but also for the week.

Also the assistants in the kitchen make it a point to chant the sutras whenever they would begin work. According to Zen Monastic Standards, if the tenzo fails to achieve these requirements then he is not truly serving the community. The Monastic standards also dictate that the tenzo should possess a way-seeking mind as any other member of the monastery. When carrying out duties, the teachings of the Way acts as a guide for the tenzo in realizing the full potential of his service to the community (Dogen Zenji).

The passages also narrate the experience of the author with tenzos in different Buddhist monasteries. He observed during the course of his visits an elderly monk drying mushrooms under a baking hot sun. When he asked if he had assistants to do work for him, the elderly monk replied that ‘other people are not me. ‘ The author consequently asked if why was the monk drying the mushrooms at the time of the day, the monk replied: “if not now, when? ” The author was moved by the importance of duties by the tenzo. Read also when delivering a briefing volume and rate are classified

Also, another elderly tenzo from a far away monastery travels many miles in order to buy Japanese mushrooms from traders. He travels that many miles in order to provide food for the community. When asked if he had other assistants to prepare the food while he was away, the tenzo replied that his responsibility is his own and not of others and if he did not prepare the meal himself, it would not go well (Dogen Zenji). The Way of the Tenzo The responsibility of tenzo is important for the way of life in the monastery as his duty is not to only feed and satisfy appetites.

The tenzo’s duties and responsibilities are also of relative importance as they have to take into account every small detail of the meal process everyday as well as invoking a spiritual exercise and experience of the food. Food selection and preparation is a spiritual process for and it is essential for the tenzo to maintain such standards. Food is not viewed as a temporary pacification of hunger but a spiritual nourishment of the soul. Additionally, the ingredients used for the meals posssess essential virtues that the tenzo utilizes in order to generate spiritual satisfaction.

It should also be observed that the three virtues of an ingredient or produce must be light, clean, and dignified. In western cooking, ingredients are flavored with different herbs and spices to accentuate or redefine the flavor of a dish. In Zen cooking however, herbs and spices are only used on sparingly in order to add a hint of flavor but not neccesarily overpower the essence of the food. Since Buddhist monks live life in a simple way, their food is also a reflection of that way of life. Zen cooking preparation revolves on simplicity and tasting the real ‘essence’ or flavor of food.

Rice is also a staple food for Buddhist communities as well as countries in the Asiatic continent. In the preparation of rice, the tenzo carefully handles every grain and cleanses the rice away from dust. Rice, among other food items in the Zen cooking ideologies is considered as a blessing and therefore should be treated with care. With regard to the cooking process, a tenzo should possess a true, sincere and pure mind when preparing the dishes. Even if blessed with succulent and fresh produce, if a tenzo does not possess the aforementioned qualities, then the food will taste terrible.

The tenzo should have such qualities since the state of mind also reflects the cooking process and consequently the taste of the food. Also, the food preparation must be handled by the tenzo itself for if the preparation process is neglected then the food will not possess the three virtues as well as the accentuation of the six flavors. Mass producing goods and services is a phenomenon on modern society today as the industry produces ready-made materials proferred upon the masses, that unconsciously influences lifestyle and perspectives of society today.

The aesthetic arts begin to lose its essence and uniqueness as the industry reproduces objects that can be readily be accessed by the masses. In the food industry, food is reproduced to mimic real life counterparts of flavors and taste so as to present another reality when experiencing food. Since the corporate world offers a routine lifestyle for most of its population, individuals may have little or no time at all when it comes to preparing home-cooked meals for breakfast, lunch, and dinner.

People often rely on ready to eat products instead of having to endure tedious hours while cooking that can be otherwise dedicated to work. In the context of Zen cooking, the tenzo remains responsible for the food of the community, ensuring quality with appropriate proportions. On the other hand, mass produced products are rarely handled by people themselves as they entrust the production process to machines which ensures quality, exact quantity, and minimum risk in errors.

As per the dietary concerns of mass produced foods, it uses artificial ingredients to give another perception of flavor and taste. It often becomes addictive and diminishes the nutritional intake of the body. Basing from Zen cooking beliefs, mass producing food is similar to a tenzo that does not involve himself with the process of preparing food. Mass produced food lacks the three senses which are essential to Zen cooking. Furthermore, these foods lack the essentials of Zen cooking, as it is not prepared by a person who has a clear mind and understanding of the Way.

In essence, mass produced goods lack proper preparation, the essential earth-grown ingredients and the purpose of serving a community spiritually. Zen cooking has purpose to nourish not only the physical form but also the soul of the person and it is the tenzo’s duty to serve that purpose.

Work Cited Eihei Dogen Zenji. Tenzo Kyokun: Instructions for the Tenzo. trans. Yasuda Joshu Dainen and Anzan Hoshin roshi. Great Matter Publications, 1996. July 11 2008. <http://www. wwzc. org/translations/tenzokyokun. htm>.