by Libbette

I've been trying to get "back to basics" lately when cooking, and trying to do things myself that I might normally buy (and that most people typically buy). Why DIY? Why, in a world where everyone is short on time, on the go, etc etc, would you make things like pasta and ice cream yourself? (Or, rather, why would I?) First of, considering myself a foodie, it is not just the eating of food that appeals to me. I enjoy the processes involved in creating a dish. I actually like chopping vegetables, browning meats, stirring sauces.

Upon coming to the USA, I was horrified to see that most people use canned pumpkin for that ubiquitous Thanksgiving dessert, pumpkin pie. Why? Because hacking into a great big pumpkin with your biggest knife is fun! Scooping out the seeds, peeling off the skin (taking care to avoid peeling your own skin, or worse, fingernails, at the same time, as I have done – not as much fun), chopping the flesh into pieces – it’s all good stuff. Have I ever made a pumpkin pie? No, I think they’re gross. But I use pumpkin often in soups, curries, pasta sauces and even scones. In Australia mashed or baked pumpkin is as common as mashed or baked potato is in the US. And you’d better believe we don’t get it in cans. Does one really feel that they have “cooked” after mixing that canned stuff with eggs and throwing it in a (likely store bought) pastry shell?

Anyway, slight digression. Another reason is that I come from the Mario Batali/ Alton Brown school of thought, rather than the Rachel Ray. Meaning? Meaning I care how things are made (Mario), why a roux works to thicken a sauce (Alton), why it’s better to grind your own spices (both), and to reflect on how things have been made traditionally, rather than simply opening a can of frosting and spreading it on an Entenmann’s pound cake (Rachel – incidentally, when typing this, Word recognized “Entenmann’s” as a correctly spelled word. Messed up, no?).

Food can also be an expression of creativity. I learned the creative bit as a student, when faced with another 10 days until you get more money from Centrelink (Aussies know what I mean) you had to make do with the food that was in your fridge. You have pork, frozen spinach and curry paste? You make pork and spinach curry, dammit. I got good at mixing unusual things with pleasing results. Now that I have more money to spend on ingredients, frozen spinach doesn't factor in as much, but I still like to push the limits and create unusual dishes in addition to more traditional meals.

The last reason is the health factor. I am no kind of a health food nut, but I do prefer to know what’s in the food I eat. “Partially hydrogenated” and “High fructose” are not adjectives I want attached anything I consume. When you make things yourself, you can ensure that the fat you eat comes from organic hormone free cheese, good olive oil and authentic pancetta, and that the sugar comes from 80% pure cacao chocolate, aged balsamic vinegar or even better, good wine.

Is it worth the time? Is it worth the effort? We shall see. Let me know if there's a food you'd like to see deconstructed or made in the home, and maybe I'll give it a go and get back to you. My first DIY will be on a food that contains plenty of both fat and sugar, but that also runs the gamut in terms of quality – ice cream.



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