Bakery

I think I realized this when I had went to see my dad and stepmom one day and asked if I could place my hawk’s food. (A rabbit leg) in the freezer. My step mom was disgusted by the idea that a leg from an animal was in the freezer meanwhile an entire chicken was sitting in the fridge.

Your rotisserie chicken is an entire chicken.

Your pork chop is a hunk of pig.

Your rack of ribs are from a cow’s rib cage.

It’s like Americans view meat as colorful red and pink hued shapes that just exist and come into the world packaged.

You see so many people getting harassed or even having their content flagged for showing how to process or field dress meat when it’s at it’s freshest. Right after culling. For some reason this is considered “gore” by many folks when in reality it’s no more different from plucking a processed chicken after cull.

You also notice that Americans have an idea of what’s normal meat and what isn’t normal meat and there’s racist undertones that I’ve noticed in a lot of these comments left on foreign cooking videos

You have people that claim a video of a man in a different country preparing something like this is “eating a dog.” Meanwhile this is roasted goat.

You have people who’s only perception of an edible fish is in fillet or fish stick form and they call something like this nasty because “Eww there’s a head!” Yeah.. most animals have heads..

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.

My nephew is very allergic to eggs, peanuts, tree nuts, and sesame. Last year my sister discovered all hot dogs and hamburger buns now contain sesame. Not "may contain", but listed in the ingredients. This year basically every brand of sliced bread also now contains sesame, making it very difficult to find bread items he can eat.

They're just adding it to their products, so they can just list it as an ingredient and not bother with worrying about cross contamination. And they aren't even bothering with telling anyone. Capitalism is going to kill us all.

"Which brings us back to Kellogg’s. Back in 2016, the company found a way around the added burden and expense of complying with the FSMA: they simply began adding trace amounts of peanut flour to their cracker products. Doing so allowed them to list peanuts as an ingredient of the product, freeing them from having to prevent cross-contact.

I still hate most of the foods that I wouldn't eat as a kid. Almost all the variation in my diet came from trying foods I wasn't exposed to as a kid.

In fact, there are lots of foods I would force myself to eat as a kid that I don't bother with anymore because I don't like them

"you have to stop being a picky eater and learn to tolerate new foods..."

gagging is extremely stressful. it is such an intensely, sharply unpleasant experience with the added stress of trying not to spit your mouthful of food all over yourself/the table. The sweating and heart palpitations of trying to force down a swallow of something that is viscerally repulsing you is an exquisitely negative feeling. My palms are sweating just thinking about it.

This experience can cause novelty itself to cause fear and apprehension. Just the prospect of eating something unfamiliar can cause fear and nausea, because past experiences were so incredibly negative

now, the physiological effect of fear is that it suppresses the activity of the digestive system. this deadens your appetite and makes it more likely that eating will make you feel sick. So the negative experience is compounded

but on a milder level, the depression of simply not enjoying food is very negative for your life. I can say confidently that the low quality of cafeteria food at my college increased my day to day depression. eating is one of life's pleasures and when it becomes a repulsive chore, that builds a slow resentment of being alive

therefore, it is not good to force yourself to eat things you do not like, instead it is better to cultivate greater curiosity and adventurousness regarding foods you may have never been exposed to before. importantly, you must do it in a safe enviroment because before you can enjoy food you have to undo all the negative experiences of being forced to eat food you hate

cooking recipes for yourself can be a good way to do that because it is creative and active which gives a sense of playfulness which leads to power and agency

do not try new things in social gathering where there is pressure from other people

foraging and gardening is incredibly helpful because the food is fresh and there is a great sense of security and connectedness in it. you know where the food comes from you know that it is good you know it came from the earth beneath your feet. eating something right off the plant is an experience that unlocks your inquisitive and animalistic side instead of making you feel pressures and stresses from social expectation.

You feel like an animal trying to bite something investigating whether it is food. Does a wild animal get yelled at when it bites something that is not edible and spits it out? of course not.

Also once you have had positive experiences eating things from outside your instincts tend to be more accessible to you. humans in the modern world are taught that outside things are not for eating, generally, so they silence the instinct that urges them to eat plants.

Personally i think this is a big part of many aversions to vegetables, if you are told that leaves outside are all poison and bad, it is hard to turn off that apprehension with a leaf on your plate. but if you experience eating plants that grow out of the ground in the world around you, that can awaken that instinct toward plants as food again

If anyone wants a look at just how fucked our food supply used to be, check out The Poison Squad.

Fair warning, I made it through about 3 chapters before I had to tap out.