I have been the main cook in the house for most of my married life and by choice. I have come to realise not a very good one (acceptable) but that has been changing.
The wife is a good cook because I had a hand in teaching her. She bakes and desserts 😊
Up until fairly recently in relation to how long we've been married, we have generally been very gaurded in the preparation of our meals. Pretty much the same familiar stuff over and over.
It wasn't so much me not wanting to be adventurous but the resistance to the unfamiliar by others and a reluctance to change.
I percieve most of South Africans to be like this. Change is a challenge and we try to resist any suggestion of it. You might call it stuck in a rut. This relates to most things not just cooking.
When I first mentioned I was going to start smoking protein I was met with skepticism and the belief that not everyone will like smoked meats... and this... and that.
I can honestly say the majority of South Africans do not even have the faintest inkling of what smoked food really is besides the processed type ðŸ˜
We have excellent live fire grilling skills but the low and slow is unfamiliar to most.
I have been met with many challenges since smoking meats, especially in the acceptance department. One inportant thing I do not do anymore is tell people how and what I am preparing. Revealing beforehand allows them to conjure up ideas that they are not going to enjoy it.
I'm happy my family have come over to the bark side. This has also allowed me to free up my creativity in the preparation of the other mundane dishes that used to be . The option is eat or go hungry. They eat because it is so much better most of the time (I can get a little carried away sometimes).
The resourcefulness of the Pit has truly helped me up my game and inspired me to express myself more in my cooking.
This is still all a work in progress and the more I share my smoked dishes the more people are becoming fans.
Changing PE one smoke at a time🔥ðŸ“ðŸ–ðŸ´
​​​​​​​
The wife is a good cook because I had a hand in teaching her. She bakes and desserts 😊
Up until fairly recently in relation to how long we've been married, we have generally been very gaurded in the preparation of our meals. Pretty much the same familiar stuff over and over.
It wasn't so much me not wanting to be adventurous but the resistance to the unfamiliar by others and a reluctance to change.
I percieve most of South Africans to be like this. Change is a challenge and we try to resist any suggestion of it. You might call it stuck in a rut. This relates to most things not just cooking.
When I first mentioned I was going to start smoking protein I was met with skepticism and the belief that not everyone will like smoked meats... and this... and that.
I can honestly say the majority of South Africans do not even have the faintest inkling of what smoked food really is besides the processed type ðŸ˜
We have excellent live fire grilling skills but the low and slow is unfamiliar to most.
I have been met with many challenges since smoking meats, especially in the acceptance department. One inportant thing I do not do anymore is tell people how and what I am preparing. Revealing beforehand allows them to conjure up ideas that they are not going to enjoy it.
I'm happy my family have come over to the bark side. This has also allowed me to free up my creativity in the preparation of the other mundane dishes that used to be . The option is eat or go hungry. They eat because it is so much better most of the time (I can get a little carried away sometimes).
The resourcefulness of the Pit has truly helped me up my game and inspired me to express myself more in my cooking.
This is still all a work in progress and the more I share my smoked dishes the more people are becoming fans.
Changing PE one smoke at a time🔥ðŸ“ðŸ–ðŸ´
​​​​​​​
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