Cooking lessons

So a friend of mine has asked me to help him learn how to cook. It’s not the first time that someone has asked me. I always try teach people what I can. I decided that maybe it was a good topic for my blog (www.seapotentialdifference.com). I’m going to start out with this entry. I haven’t decided on a schedule yet. I was thinking weekly was a fair time-frame; though weekly sounds like alot of work (maybe bi-weekly is a better idea). What do you think is a good time-frame?

The less processed, the better. I’m not a fan of canned food, to the point that I’ve been making my own salad dressing to avoid the processed crap that you get out of the super market. I started doing that when I went to the store for Italian Dressing and couldn’t find a good one without High Fructose Corn Syrup. I figured that if I buy all of the raw ingredients and just make it myself, I don’t have to look at labels as much. I try to do that with as much as possible. Looking at labels becomes less of a chore when you buy food that doesn’t come with labels. One of the purposes for making food from raw ingredients is to ensure that you know what is going into your body (and your family’s). Another is the energy that the food carries, not the energy measured in calories, but the energy that fuels your soul. The more that food is processed the more energy it looses. The longer it has been since food has been harvested (separated from it’s direct connection to the earth) the more energy it looses. My advice is to put food in your body that contains the highest amount of energy.

One thing that you’ll hear a lot of from me is about ingredients. I am a firm believer in fresh local food (as local as possible at least). Shop at farmers markets, or little corner markets who care about their customers more than profit. You’ll know the place when you see it.