Childhood memories not what they used to be

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Discussion Overview

The discussion revolves around nostalgia for childhood cooking experiences, particularly in relation to modern conveniences and pre-packaged food products. Participants reflect on their memories of cooking with family, contrasting them with current trends in food preparation, such as using pre-made cookie dough and microwave meals.

Discussion Character

  • Exploratory
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • Some participants express disappointment over the shift from making cookie dough from scratch to using pre-packaged options, questioning what this means for future generations' cooking experiences.
  • Others share personal anecdotes about their childhood cooking memories, emphasizing the skills learned and the joy of cooking with family.
  • A few participants mention modern conveniences, acknowledging that while they have benefits, they may detract from traditional cooking experiences.
  • There are reflections on specific cooking techniques and experiences, such as making popcorn on the stove and baking cakes, with varying degrees of success and nostalgia.
  • Some participants discuss the health implications of eating raw cookie dough and the rarity of salmonella from raw eggs, indicating a shift in awareness over time.
  • Humorous anecdotes are shared about misunderstandings related to cooking terminology and practices, highlighting generational differences in food preparation.

Areas of Agreement / Disagreement

Participants generally agree on the value of traditional cooking experiences but express differing views on the impact of modern conveniences. The discussion includes multiple competing perspectives on the merits and drawbacks of pre-packaged foods versus homemade cooking.

Contextual Notes

Some participants note limitations in their cooking skills compared to their parents or grandparents, reflecting on personal feelings of inadequacy in the kitchen. There is also mention of evolving health guidelines regarding food safety, particularly concerning raw ingredients.

Who May Find This Useful

Readers interested in culinary traditions, generational shifts in cooking practices, and the cultural significance of food preparation may find this discussion relevant.

  • #31
Evo said:
My mom made yeast donuts from scratch at least twice a month.

Aw ... you made me cry.
( thanks )
I haven't thought about Mom's Mom for awhile.
THAT memory is 50 years old. Big glass and a shot glass* ... mix it up, roll it out, cut em out and deep fry em. add some sifted sugar ... Ymmmm
The bits in the middle were not wasted .. cook em up .. we called them Doughnut holes.
I called them the shot spots. ?? mom was not impressed with that one. ?
hmmm - Tim bits ?

* ... oh she hated to use it ( grandpa liked his drink ) ... but it was the perfect size ... lol

good memories ... the smell, the feel of rolling the dough, the first introduction to a production line cooking effort, the whole family quality control testing.
yummm . hehehe

Talking to Mom while reading this. She says my memories are the same as her's.
We both remember a particular day ... Nice.


Sadly, the doughnut making ended with granny. but thanks for the memory recall.
 
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  • #32
This thread makes me crave for a raw dough :blushing:
 
  • #33
Borek said:
This thread makes me crave for a raw dough :blushing:

Not a gloB of the stuff, ... but you ... a missed bit off the edge of the bowl. Mmmmm
 
  • #34
And Bread !

It was so routine for so long I almost forgot to mention.

I know next to nothing of baking, but I Can make a pan of bread. Doesn't every seven year old know how to make a loaf of bread? From the sifting of flour on up?
It autta be a law or a rite of passage or something. :)
psst psst pst
oh !
There are machines for that now.
 
  • #35
Google no knead bread.
 
  • #36
Alfi said:
Aw ... you made me cry.
( thanks )
I haven't thought about Mom's Mom for awhile.
THAT memory is 50 years old. Big glass and a shot glass* ... mix it up, roll it out, cut em out and deep fry em. add some sifted sugar ... Ymmmm
The bits in the middle were not wasted .. cook em up .. we called them Doughnut holes.
I called them the shot spots. ?? mom was not impressed with that one. ?
hmmm - Tim bits ?

* ... oh she hated to use it ( grandpa liked his drink ) ... but it was the perfect size ... lol

good memories ... the smell, the feel of rolling the dough, the first introduction to a production line cooking effort, the whole family quality control testing.
yummm . hehehe

Talking to Mom while reading this. She says my memories are the same as her's.
We both remember a particular day ... Nice.


Sadly, the doughnut making ended with granny. but thanks for the memory recall.
I am glad I brought back some happy memories.

Unfortunately, homemade doughnuts were not a tradition I did for my kids. :frown: It was one of the things I always planned to do "when I had time". I didn't have a deep fryer like my mom. Something that got a lot of use when I was little, doughnuts, french fries, corn dogs. It's something I regret.
 
  • #37
You haven't even begun to cook until you can make your own butter from shaking the cream from fresh milk in a jar.
 
  • #38
When I was a kid, my mother didn't have a deep-fryer. She used a cast-iron dutch oven on the stove-top for making donuts and deep-fried chicken/seafood, etc. When she was done, she'd keep an eye on the fat until the temperature moderated, then strain it though a screen and refrigerate it and save it for other uses. Lard was not really expensive back then, but when you've grown up in a depression, you do everything you can to conserve.
 
  • #39
I think we made donut holes rather than donuts - I think in the scouts. All I can remember is balls of dough in hot oil.

I do remember enjoying cleaning the cake mixing bowl before washing it. With fresh eggs from our chickens, we didn't have to worry about Salmonela or other bacteria that seem now prevalent from industrial farms. We also didn't need to use antibiotics with our fowl.

My mom also made great lemon and chocolate meringue pies. I used to help make the crust and the meringue.
 

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