Hii food

om

CULINARY NEGLECT

Cook needs remedial course

YOUNG MAN writes from Vancouver but

instead of his usual quiet pleasure in his

cookery adventures, he fears he’s lost his
expertise. It’s years since he attended one of my
night-school courses for the first time, and almost
as many since he came again for a Level Two.

But there have been regular Emme

reports all along of increasing e
pleasure in his increasing the kitchen
ranger

skills. Made the ‘‘worst pan-
cakes of his life’’ last Sunday
morning. Thinks he has to
start all over again.

The reason for the slump
turns Out to be a long period
of intensive study and
unremitting work on deman-
ding assignments designed to
upgrade his professional
status, a condition which
merely confirms that ‘‘if
you’re gonna do it, you gotta
work at it.”’

Jim, it’s like bicycling —
you never really forget how,
but maybe your timing goes
off. And, like anyone else,
when you're rushed, you take
short cuts, resort to. the
substitutes and the mixes,
and instead of feeding well
and enjoying the creativity,
you're just feeding.

Apparently, though, he’s
been filling the gap vicarious-

- by EI leanor
Godley

through my ears, only my

ly, by listening to a program eyes, and the radio 1s not a
on the CBC called Morn- companion to me, so my 1g-
ingside, some of which 1s norance of program con-

devoted to recitals of
‘*‘Memorable Meals’’ enjoyed
by members of the audience.
At leat I suppose they were
enjoyed ones — a meal could
be memorable because it gave
you the worst case of heart-
burn you'd ever had'
Because | am very literally
a linear person,

tent 1s as deep as a well. But
whether the meals were self-
constructed, or whether they
were the work of others,
from what Jim goes on to
write 1 conclude that they are
meals which were out-
standing not just for the food
but for the place, the com-

1} can’t learn pany, the whole creation of

Make-

CREAMY Zucchini Soup is lo tbsp (iS mi) butter

sure to dehght vour family Ptbsp (iS mi) corn onl
and is an casy make ahead Loup (250 mi) chicken
dist (ose itas an appetizer or stock

combine with a sandwich to boup (280 ml) milk

make an entree Iocup (280 mi) inayonnaise

‘a tsp @2omb) curry powder

CREAMY ZUCCHINI ha tsp (domi y white pepper
SOUP L(S mb) lemon putee
lo lech
Vormectivan cue hing Puree leck and cucehini on
Poctore path otustresdt food processor Saute purced

New
Golden Crown

Restaurant
Open dally 10am 10pm
Dim Sum 10am 3pm
Dinner 5am 10pm

byt ogre cae oye

natacjercs ete,

PRICES '.

Threey att oo op fe FE

trap ytd
vercualize © EL taday

eo yy Nee ted
Mar goes

tor seservations call

688-6631

A dbase

OID YOU KNOW

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moa ep hae ereresnt ween dow

Vreatacflers,

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Prater
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NOW AVAILABLE AT SPECIAL INTRODUCTORY
fuly

THAT'S OUR GUARANTEE'

well-being. This is what he
says:

‘‘What comes to mind is
sitting under a tarp in the
Bonsby Islands off the West
Coast of Vancouver Island,
after paddling my kayak for
several days. Around me sit
eight other kayakers, cooking
and eating. My own con-
tribution is rockfish, bak-
ed/steamed in tinfoil, with
lemon, parsley, a little garlic,
pepper. It was absolutely
delicious! Tender, full of
flavor, and hot.

The rest of the meal was a
big kayakers’ stew, one to
which everyone chips in (and
is really disappointed if he
can’t contribute something),
some fresh smoked ling cod,
instant cheesecake, and tea.

“The setting is a small
island called Asman, that has
the open Pacific on one side
and a sheltered lagoon on the
other. This was obviously an
Indian village or camp-site,
judging by the deep midden
and the choice location.”’

You can see it all, and
smell the woodsmoke and the
tidewater. His friends, the
physical fatigue combined
with satisfaction in achieve-
ment, the freedom and the
ancient silent) surroundings,
and glonous food tasting of
the out-of-doors as well as of
sharing — you could surely
label 1 *‘memorable”’

By the tame you are my
age, the lst 1s long and the
accompanying = illustrations
come in many colors, on
many backgrounds. But one
leaps to mind, partly because
tt was in an exotic place, part.

ahead soup

vegetables and crushed garlic
clove in melted butter and oil

tor 3 minutes Add chicken
stock Whisk milk and
mayonnaise together Star

milk mayonnaise mixture
and remaining ingredients in

to stock mixture Bring to
boul over moderate heat
Serve hot or chilled Garnish
with grated lemon rind, af

desired Makes 4 servings

hate Puecr: eetorraee fe welts

sPurpaporrtaey mite ded ye

A

f" , i)
mc bhvit

@\ 3s —_) |

ANN |

KIT( HE. NS ITD
| Poe bE NI
Al

980 1544

CO;DRDINATED

vaca Mar ages |

985-9128

Est 1974

ly because the food was a

brand-new experience that
changed my ideas of
*‘delicious’’ forever. It was

offered to me fourteen years
ago, but there has never been
another remotely like it.

It was my first time in
Japan, where I had gone,
charged with business
responsibility, feeling both
the weight of what was ex-
pected of me back home as
well as by these two men who
were to be my constant com-
panions for the next four
days. How I wished I knew
more about the proper form!

They were offering me the
ultimate in Japanese
hospitality, the private
dining-room, the private
chef, the personal waitress.
We shed our shoes and susur-
rated across the tatami to sit,
sorry, kneel in a semi-circle
facing the night view of a
prince’s garden. Centred in
front of us, the cooking well,
and the lithe vase of two
white silk flags, one bearing a
scarlet sun, one a= scarlet
maple leaf.

It was tempura the chef
was Offering us, all of it
prepared fresh from the pot,
exquisite ud-bits of vegetable
and fish, and as honored
guest | got all the best parts.
That was the night | learned
that deep-fried eel was the
most delectable food this side
of manna — the pretty maid
immediately rushed off to
catch another one.

Sunflower
Sects

Party

Pickins

Her pr@uaats
Crarieprias ay

The tte od

Sultana
Raisins

Skim Milk
Powder

Non uastant

a locations available. no franchise fee

14° Walnut AD

f) 48 pat We

(aM

$i 7 te

Hours; Mon.-Wed, Sat., 9:30-6; Thur.-Fri, 9:30-9, Sun, 10-6
LOW LOW PRICES |

C17 - Sunday, June 10, 1984 - North Shore News

CURTAIN CALL

NEW DRAPERY
SERVICE

“AT LAST”
now available
© Gudranteed 1
e Paralle! pleats
eh ast pick UP and Jenvery

wr
; Hours: 7:30-6:00

grote Thurs.~=ri. till 9:00

Pre age

CAROUSEL CLEANERS
Park Royal North 922-4811

Voortman / Dare

Cookies

Al vaneties

¢

? GR

100
1 30 Ib

Carated . ¢
Parmesan ne

Cheese (oM
(N Vaaiti catily) $53 82 Ib

Ornia

(4M
$1 8 Its

ay oe a Cc
“. Honey a

Cah
(No Vaart cofaty) ay Thy

Proje

For information please call 988-5887

1400 MARINE DR. N. VANCOUVER PH. 988-5887
: 2434 Marine Dr., W. Vancouver 922-1535