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Carol Perkins: How about a cooking show with real food?


Carol sends a message to Cooks vs. Cons to get real. She adventurous, to the point she'll try casserole, she has a cooking contest show in mind real food - 'Steak, chicken, fish (the common ones we find in our grocery stores). So with that in mind, I have planned (in my mind) a show with competitors who go into a regular person's house, chooses five ingredients from a pantry and five from a refrigerator and are given an hour to cook a full meal with a dessert. That would be fun to watch. - Carol writes
Next earlier Carol Perkins column: Carol Perkins: How can a cell phone disappear?

By Carol Perkins

If all else fails, I can entertain myself by watching cooking shows on TV. Among my favorites is Cooks vs. Cons. A panel of judges tastes various dishes, chooses winners, sends home a loser each week, and not until the elimination do they know if the participant is a cook or a con. Was he/she a professional or someone who cooked at home for his family? I know many skilled cooks who could compete with the pros when cooking "real" food, but I don't know one person who could turn some of the ingredients the contestants are given into eatable dishes.


On one of the shows, the contestants were given baskets of ingredients and told to prepare a main course dish. In each basket were roots that I never knew existed, meats that I know I've seen hanging in windows in Chinatown, spices that were not in my cabinet, and vegetables I would not be able to find at my local grocery store.

These baskets also contained kumquats. Where might I find a kumquat this side of Bowling Green and what would I do with it? I turned off the channel when the ingredients given to the contestants included tie-quail and black garlic. What is a tie-quail and I certainly have never seen any black garlic? I don't know anyone who eats the kinds of dishes "dished up and out" on these shows. I would like to see Cooks vs. Cons with real food!

What is real food to me? Steak, chicken, fish (the common ones we find in our grocery stores). So with that in mind, I have planned (in my mind) a show with competitors who go into a regular person's house, chooses five ingredients from a pantry and five from a refrigerator and are given an hour to cook a full meal with a dessert. That would be fun to watch. If they went to Miss Kay's house, they would find squirrels, quail, and fish in the freezer. If they came to my house, they would find hamburger, chicken, and steak. Keeping it real in the kitchen would be much more entertaining for me, but I can't resist the competition of these shows that are far from the way I eat in my house.

We cooks have a tendency to prepare food the way our parents did. Meat, vegetables, and a dessert on Sunday is the way most ate. It took a long time for Guy to eat casseroles, which I love to make, simply because he likes to see his food on his plate and not mixed up together. "My mother never made a casserole," he liked to tease me the first few years we were married. My mother didn't make them either, but I liked to try new things.

I always replied, "Why don't you see what she's cooking tonight."

He has learned to tolerate them, but still prefers simple food. That makes cooking very easy and somewhat boring for the cook. What's on your plate tonight?
(My new book, A Girl Named Connie, is available at Blossoms Florist and Boutique Unique, 507 Happy Valley Road, Glasgow, KY 42141, Phone 270-629-3597; the Edmonton/Metcalfe Chamber of Commerce, 109 E Stockton Street, Edmonton, KY, Phone 270-432-3222; and the Lighthouse Restaurant, 1500 Sulphur Well/Knob Lick Road, Sulphur Well Historic District, KY 42129. Phone 270-629-3597. And Also on Amazon.com)

Contact: Carol Perkins, PO Box 134, Edmonton, KY 42129. Phone 670-432-5756. carolperkins06@gmail.com


This story was posted on 2017-01-12 01:40:29
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