Clever piece by John Burgess over at The Boston Globe. It's about the cooking he has done for his kids over the years and what he expects them to make for him this Father's Day (it's this Sunday, if you forgot).
Burgess describes what he has learned all these years of cooking for his children. It all comes down to maintaining perspective (no "food scolds"), no cooking "from the heart," and that texture trumps taste.
Mouth feel is 90 percent of the sale, as all those diabolical food chemists know. So no pulp in the OJ, no blood in the meat ("Omigod, eew, Dad, eew!), no stewed tomatoes in the soup, no chickpeas in the salad, no discernible fat. Crisp is good, creamy is good, in-between mushy is bad. Polenta's a loser.So is fish, usually. But again, look for the angles: Give a 13-year-old boy a super-crunchy nibble of grilled fresh sardine, hot and crispy from the fire, and he will soon be downing the crackling beasties head and all.
He also makes it clear that although he likes pancakes and they're easy for his kids to make on Father's Day, he'd rather have something else to eat.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
