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Chopped, Cheese, Preparedness and “Wasted” Veggie Soup: Part 1

Friday, January 17, 2014 14:29

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Let me just say that Food Network’s show Chopped changed my life. No, I don’t have the fortitude to be a contestant. I’m a home cook, not a professional chef. I hate having my photo taken, so appearing on national television more than freaks me out. I confess, I only just began watching the long-running show in the last year. As a result, I find that not only am I cooking differently, but I’m a better prepper. Watching the show, I have more inspiration to incorporate concepts from the show into my own kitchen.

What does prepping have to do with a mass-market television show?

You might understand it if you’ve watched Chopped and you might understand if you know the real idea of prepping: use what you have when you have it and prepare yourself for what to do when you don’t have what you wish you had. That’s a bit convoluted, I admit. But, I’m talking about prepping in relation to food and the kitchen. And, I’m talking about what Chopped teaches you: to cook the best meal, to cook creatively with what you have, and to take pride in the ingredients you do have regardless of what they are. The judges often remark on “letting the ingredients shine” and I take that to mean having inspiration and pride in your ingredients, and appreciate what you have because there are so many who don’t.

Being someone who likes to be prepared, I feel that I’m not really being all that rebellious or trendy. I’m simply following in the footsteps of my grandmother’s grandmother and all the women who came before. In order to get your family to survive through yet another winter, yet another year, you hadto be prepared. In preparing the home—and keeping a well stocked kitchen—women were the first preppers. I first learned this art of being prepared from my mother in her kitchen and from seeing what you can do with very little.

Source: http://www.green-and-growing.com/2014/01/chopped-cheese-preparedness-and-wasted.html

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