This might be kind of far fetched, but this makes me hopeful. We used to think that microwaved food was above whole foods. And besides your very accurate airfryer analysis, I feel like we’re coming back around when it comes to food. I hope the same is gonna be true for technology: That we get over the hype and appreciate things that take time again.
If we look at technology - I think we are at the point that the value of low effort contributions is at an all time low. When AI can simply replace low effort “content” for essentially zero cost - then surely there has to be more value in the things that only people can make - the differentiation becomes bigger. Those are the remaining things with value, perhaps? Maybe wishful thinking!
would like to reset with my children though. My 6 month old is currently weaning and he is experiencing foods that I could only dream of as a child. His favourite is Avocado - a food I don’t think I came across until I was in my 20s. When he’s older I’ll teach him the recipes that I have learned. Unfortunately, they just won’t come from his Nana - they’ll come from Blumenthal, Ramsay, Stein and Ottolenghi.
Every time I see them I get another tip for something I can air fry. It’s nice to see them excited about food - because it’s now an important part of my life as well. Maybe alongside Delia’s Yorkshire pudding recipe, I can pass along my Dad’s method for air frying a pork chop (because it’s actually, really really good!)
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My grandma didn’t teach me her recipes either. Nor did my mom. I’ve done a lot of cooking experiments myself and the day that I cracked the code on my grandmas lumpy mashed potatoes was the day I knew I could do anything.
Her potatoes are canned potatoes from the garden. They always had a massive garden and a milk cow and chickens.
She would use those potatoes, and she wouldn’t mash them all the way - you still wanted a little bit of texture.
Add more butter than you think you should, and a splash of buttermilk.
My grandma may not have passed down the recipe, but she gave me a good idea of what mashed potatoes can do for the soul. And now I can pass that on to my family as well. 🥹🫶🏻
When I first learned to cook, mashed potatoes was one of the things I made. Except I did it to Michelin star restaurant standards - it would be so so packed with butter and cream, and smooth (because I’d passed it through a sieve). A scientific marvel.
It was a great recipe, but it didn’t work with any home cooking, because they need to be lumpy and textured just like you say. Just like my Nanas.
I hadn’t considered this angle on it, so thank you for posting!
This might be kind of far fetched, but this makes me hopeful. We used to think that microwaved food was above whole foods. And besides your very accurate airfryer analysis, I feel like we’re coming back around when it comes to food. I hope the same is gonna be true for technology: That we get over the hype and appreciate things that take time again.
If we look at technology - I think we are at the point that the value of low effort contributions is at an all time low. When AI can simply replace low effort “content” for essentially zero cost - then surely there has to be more value in the things that only people can make - the differentiation becomes bigger. Those are the remaining things with value, perhaps? Maybe wishful thinking!
Thanks for sharing really amazing article
Just highlighting this part
would like to reset with my children though. My 6 month old is currently weaning and he is experiencing foods that I could only dream of as a child. His favourite is Avocado - a food I don’t think I came across until I was in my 20s. When he’s older I’ll teach him the recipes that I have learned. Unfortunately, they just won’t come from his Nana - they’ll come from Blumenthal, Ramsay, Stein and Ottolenghi.
Every time I see them I get another tip for something I can air fry. It’s nice to see them excited about food - because it’s now an important part of my life as well. Maybe alongside Delia’s Yorkshire pudding recipe, I can pass along my Dad’s method for air frying a pork chop (because it’s actually, really really good!)
Can you share your articles in my community thread by subscribing me??
I give weekly Shoutouts to wonderful writers like you!!
My grandma didn’t teach me her recipes either. Nor did my mom. I’ve done a lot of cooking experiments myself and the day that I cracked the code on my grandmas lumpy mashed potatoes was the day I knew I could do anything.
Her potatoes are canned potatoes from the garden. They always had a massive garden and a milk cow and chickens.
She would use those potatoes, and she wouldn’t mash them all the way - you still wanted a little bit of texture.
Add more butter than you think you should, and a splash of buttermilk.
My grandma may not have passed down the recipe, but she gave me a good idea of what mashed potatoes can do for the soul. And now I can pass that on to my family as well. 🥹🫶🏻
I like that memory you’ve shared.
When I first learned to cook, mashed potatoes was one of the things I made. Except I did it to Michelin star restaurant standards - it would be so so packed with butter and cream, and smooth (because I’d passed it through a sieve). A scientific marvel.
It was a great recipe, but it didn’t work with any home cooking, because they need to be lumpy and textured just like you say. Just like my Nanas.
I hadn’t considered this angle on it, so thank you for posting!