laura_valvanne (at ) hotmail.com
Copyright Laura Valvanne
Wednesday 10/12/11 time 5:47 PM - Laura Valvanne
Food & Wine expo coming in 2 weeks. I hope everyone can come and visit us in 6n139. (27.-30.10.2011)
I am also cooking with vinegars or more so making vinaigrettes on friday the 28th at 10.30. I am trying to make as many vinaigrettes as I can in that little time given...Just to show how easy they are to make and how litte time it takes to make one. Just get a good oil and a good vinegar...
I have difficulty to understand the "ready to eat" ones that people buy. Reason being that they don't know how to make? I think the lack of good quality ingredients in supermarket shelfs is a big reason. Have you tried to make a dressing with "crap"? It is not possible, only for the industry it is possible because they can add so many things to make it work.
See you there!
Monday 10/3/11 time 9:17 AM - Laura Valvanne
I make a dinner at home, some fish or meat with vegetables. We eat but not all so we have some leftovers.
I put them in the fridge.
For how long would you keep the leftovers in the fridge? If I have not eaten the leftovers in a weeks’ time I throw it away. It’s not really edible anymore, is it?
So here’s my problem: why do the supermarkets have tons and tons of readymade meals, tonight’s dinners that are good for weeks and weeks?
Why would anyone want to eat 2 month old meat casserole or a month old cooked fish filet with a creamy sauce???
And yet this is something the food industry is pouring money into:
How to make today’s dinners last forever.
I don’t know...