Tag Archives: cooking

It’s Time For Comfort Food

It’s Foodie Friday and I can’t think of a more appropriate topic for these times than comfort food. I suppose that what’s considered comfort food varies from person to person. Generally speaking, I always think of it as some food that brings back wonderful memories. It’s the stuff we eat when we’re stressed, and if you’re not stressed even a little bit at the moment you’ve obviously not been paying attention.

I wrote about comfort food way back in 2008, even before Foodie Friday became a thing. I’d actually forgotten that I had done so until I saved the first draft of today’s post and WordPress attached a “2” to the title, to let me know there was already a post of the same name somewhere on the screed. 

Anyway, here is what I wrote then. Enjoy it. Please stay home and cook something comforting this weekend.

Everyone has something they eat that evokes happy memories.  Something that makes you feel warm and safe even if you don’t quite know why.  It could be something your Mom cooked for you when you were sick or down.  It could be something you associate with a meaningful experience.  But everyone has one or two or maybe more.

One of mine is beef flanken – I know – you never heard of it.  Basically, it’s short ribs cut across the ribs instead of in between the ribs and cooked in a mushroom vegetable soup.  Butchers would call this “English cut” and it’s also how the Argentines cut their short ribs.  One eats the soup and meat separately – I love to slather the boiled meat with horseradish.  Hey!  I didn’t say YOU had to enjoy it or find it comforting.  That’s kind of the point – the unique memories and feelings each of us associate with the item.

Given all the positive feelings evoked by comfort food, the question for me is always how can I get my clients or business partners to feel about me as they do their favorite comfort food?  If each of us can click with someone that deeply, we must be doing something right.  Implicit in that is that a “one dish fits all” approach won’t work.  Every partner is unique.  Each one needs to be dealt with on an individual basis according to their tastes.  It may not be easy to figure that out, but once you do it’s incredibly rewarding.

What’s your favorite comfort food?  Do you have any idea how to become someones?  Leave a comment!

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Filed under Consulting, food

Tajine

This Foodie Friday, let’s investigate tajine. Those of you with some knowledge of middle eastern or northern African food and cooking will recognize that a tajine is both a dish and a cooking vessel. You probably aren’t aware that it makes a great business point as well.

The dish, as one might expect, varies quite a bit depending on the location and culture. Generally speaking, a tajine is a stew that’s cooked slowly. Depending on the culture, it can have meats, fish, regional spices and broth. Some cultures add fruit and nuts. In Tunisia, eggs and cheese are common additions, making the stew more like a frittata.

What most of the cultures have in common is that the dish is cooked in a pot with a pyramid-shaped lid that does most of the work for you and produces consistently moist results, condensing and redirecting steam back into the food. Technically you don’t need a tajine to cook a tajine (see what I did there?) but because the pot is made from porous terra cotta, it gets seasoned and infused with flavors over time. Yes, very much like a great cast-iron skillet. Yes, you could use a slow-cooker which develops a similar cooking environment and yes, some tajine pots are enameled so they don’t really absorb flavor, but no matter which way you go, the business point remains the same.

A tajine is very much a product of a specific environment. The flavors reflect the culture and what the pot does so well is to create a condition that keeps the product inside in an optimal state. I think that’s what great corporate cultures do as well. First, they select “ingredients” – people and processes – that reflect who they are as an organization. Next, they create an environment that allows those ingredients to combine while protecting them from burning or overcooking. It’s a slow, gentle braise.

Think about the best places in which you worked. I’ll bet it was a “braise” environment and not “broiling”. I’ve worked in the latter and the staff tended to be overcooked quite quickly.  It’s like one lovely description of tajine cooking says:

Fill the pot with your layered ingredients before it has fully heated, either at room temperature or when barely warm. This helps to mediate overall temperature and prevent any scorching. There’s no sautéing necessary—simply layer ingredients and add liquid all in one go. A moist and saucy tagine comes from the trapped steam, not pre-cooking.

As you’re creating your corporate tajine, think about both the dish and the pot. Keep the staff from scorching and the environment so it creates optimal conditions for success. It’s probably simpler than you think if you have the right tools!

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Filed under food, Thinking Aloud

New Year, New Protein, Same Problems

Happy New Year and Happy Foodie Friday! I hope you all had safe and enjoyable holidays. I did and I used the break to do some experimenting in the kitchen. If you’re like me you probably have a dozen or so stand-bys that you cook a lot of the time. For me, these tend to get repeated with some frequency as I’m planning the menus for the week.

One “resolution” for this year is to try to be less meat-centric in my cooking so I used the holidays to try a few new things, one of which was a tofu recipe. While I do have a daughter who’s a vegan and an expert tofu preparer, I’m certainly not. Because of that, I was more dependent on the recipe I found that I might be with many other proteins. I bought all of the ingredients and followed the directions carefully.

Here is where the problem arose and it gets to the business point I’d like to make today. The ingredient list was very specific about using Sambal Oelek, which the recipe termed a “spicy garlic sauce.” That’s what I bought. I didn’t take the time to scroll through the comments on the recipe (an error I won’t make going forward) or I would have seen this exchange:

Commentor: sambal oelek doesn’t contain garlic. i’m looking at the ingredients and it’s ground chilis, vinegar, salt, and preservatives. is it possible you mean huy fong chili garlic sauce?

Author: AHH omg, you are right!!! That is exactly what I meant. They’re so similar in packaging that I just thought they were interchangeable names 😦

So I bought the wrong stuff. That’s not my issue, however. The date of the post was September of 2018. The author has known for over a year that the recipe is wrong and hasn’t corrected it to reflect the proper sauce. That’s what got me thinking about a number of points this illustrates.

First, we all know to be careful about things we read on the internet but it doesn’t hurt to remind ourselves that we need to delve more deeply into everything we read. Don’t take what you’re reading at face value. Find other sources. Dig more deeply. This reminded me to use my cookbooks as a source more often rather than the internet. I know the cookbooks have been vetted by people who cook everything carefully to assure the recipes are right.

Second, if we create content, I think we have an obligation to make sure what we post is accurate and if we find out that it’s not, we have an obligation to correct it. We should also point out the correction. Legitimate sources do that. If you want to be considered a trustworthy source, you need to do it too.

Third, the young woman who runs this blog (which is very nicely designed) seems to be trying to run it professionally even if it’s a side-gig from her regular job. My issue isn’t that her style is very light and fun. It’s HER style and every business should have their own. The problem is that light and fun can’t mean posting smiley faces when there’s an error. You need to take action. I can almost hear the “whatever” in her response to the above comment and this exchange which comes from the recipe saying to brown all 4 sides of the tofu cubes:

There are 6 sides to a cube, not 4…..

Yes, someone has always pointed that out to me. I haven’t gotten around to changing it in the recipe; it doesn’t affect the recipe in any way that I can’t get my shapes right 😉

A minor point? Sure. Is she right that it doesn’t affect the dish? Probably. But it does affect her audience’s perception of her professionalism and maturity. These two corrections would probably have taken her under a minute to make.

Make a resolution be accurate in everything you post in 2020. More importantly, promise to correct your errors. There is just too much misinformation out there, isn’t there?

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Filed under digital media, food, Helpful Hints, Huh?