apple and quince pie

The Quiche Epiphany

Today’s assignment is to describe the genesis of our blogs, so I need to tell you about my Quiche Epiphany.

For very specific reasons I was cooking for myself in grade school. When I was about fourteen my father had a quadruple bypass. That visible impact of diet on health concurred with my health classes and long story short, I became a vegetarian and stayed so until about twenty.

Being raised in Los Angeles health food was always a visible part of many lifestyles around me and felt, at the time, more sophisticated. So the transition from vegetarian was to Fusion, Macrobiotic, Organic, or healthfully altered versions of pretty much anything you can think of with propaganda to read on the side.

Eating meat opened up new menus and happened to coincided with the new washboard male vanity. Obsessive muscle training and diet transformed me. I studied recipes as formulas, learned how to substitute, and experimented, experimented, experimented plateauing at six percent body fat. I could have given up food for shakes, but I reasoned that I needed to go back to my recipes source — and so I discovered Escoffier; and to understand him I used Julia Child as a bridge.

“Julia is my lord and savour, my mother goddess, my divinity!”

You see, I was trying to make fat-free, low to no carb quiche but every variation was a failure. With Mastering The Art of French Cooking under thumb I made Julia’s quiche to see how the recipe should behave. One slice. One thin sliver of quiche made with cream and bacon and my life changed: I had not eaten an egg yolk since I was fourteen and had never had cream to my memory, nor crust made from real butter. I remember the flavours spreading from my palette into my mind and so came the epiphany:

My approach to food was wrong.

.

.

That day everything about how I approached food changed — as did my body. My fat ratio climbed steadily to and past 15%. My weight and body shape have increased every year since and now it’s no longer for the better.

In my first post I said I wanted to balance my Quiche Epiphany. And so my reason for starting this blog; the reason why after so many years of people telling me to become a food blogger that I joined WordPress; the reason I’m writing this post today is to tell you there is an equilibrium between real food and healthy food and that I’m going to work it out in this space.

29 Comments on “The Quiche Epiphany

  1. Hey Steven,

    Thanks for liking my first post. Am nicely surprised to see that you’ve only just started–you’re doing so well!

    Well as you might have remembered from my post–I’ve assumed a more proactive role in food (COOKING) just a few months since I came back to Manila from India. Needed to recreate/remember those favorite meals I had so bad. So there. Hoping to read more stories from your days in cooking school in India. Which part though? So many ways of cooking from different regions all over, the possibilities seem to go on and on and therefore, always exciting.

    Might I suggest–just in case you haven’t yet–Rick Stein’s BBC documentary series in India. Even more transformative.

    Already onto my second entry by the way–do watch out for it 🙂

    Like

    • The school was in Hyderabad. I’ll do a post on it later. I was in the Regional Cooking Program, so I got to broadly learn about foods from all over India — Andhra Pradesh and chill peppers is a lesson I will never forget, I think my tongue is scared.
      🙂

      Thanks for the tip on Rich Stein. I found his show as a torrent here. I’l try to watch it this month.

      http://kickass.to/usearch/Rick%20Stein/

      Like

  2. I have never read Julia Child however I have seen the movie ‘julie and juila’ 🙂 So are you in Japan for learning about Japanese cooking?

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    • No, I’m here to work. I can cook Japanese food. I like to eat broadly and in season.

      Oh, you should check out the real Julia Child. I have a link in my sidebar to her videos. I grew up watching her on TV. For my generation, she feels like my grandma.

      Like

  3. I really like “there is an equilibrium between real food and healthy food” — well said! It can be a lot of work to make “real” food, and it can be a lot of work to make very healthy food… (and very little work, but it depends…) but I like taking the middle road.

    I’m not exactly an amazing cook, but in college I was a health and fitness major and was mostly revolted by the food choices of my classmates… (protein powder? that’s not a meal… ten pounds of plain spinach? ick) and now a lot of my friends are foodies and I’m occasionally revolted by their choices (burgers made of ground bacon? my arteries just cried in sympathy). This sounds really negative, lol. Hmm. Anyway — why can’t there be a middle ground? It freaks me out to see how much salt people throw into their recipes on cooking shows, it’s like “MAKE IT RAIN!” Hahaha.

    I’m glad you started this blog — I just started my blog too, and I’m interested to see where it goes! I was a little cynical about starting in the new year, but this gives me some hope. 😀

    Like

    • Thank you much!

      I’m planning on posting a variety of different recipes, so please comment so I know well I’m communicating what I know.

      Foodie is a funny word isn’t it? For me, it’s a passion for trying new things or applying culinary science. For others it’s an excuse to indulge or distinguish themselves. I suppose in the end both groups are pushing the envelope.

      What kinds of things do you like to eat? You’re from New Zealand, right?

      Like

      • You’re welcome! 😀 I’ll definitely comment on posts, but don’t expect a whole lot of food wizardry from me. Hahah.

        It is a very funny word… a lot of people take it negatively, which is odd to me. I agree though — lots of envelope-pushing. How many kinds of bacon and fried things can we squeeze into one plate? lol.

        Me, ahh… I like carbs. Lots and lots of carbs. Pasta, spaetzle, rolls, bread, brownies…noodles… I can never say no to coffee or tea, and I love dessert. When I’m cooking for myself though it tends to get repetitive. Perhaps this month will encourage me to experiment more.

        And no, I’m actually not from NZ though I visited a year ago and LOVED IT, I’m actually from the Los Angeles area too — I feel sort of ominous about this, I wonder if people will get strangely angry if they think I’m like appropriating NZ culture or something. Whatever. I like kiwis.

        Like

      • Naw, people are pretty chill here from what I can see. It’s not Reddit or 4Chan. 🙂 Kiwi’s would be pretty happy with you is my guess.

        I’m from West Hollywood! So maybe my Quiche Epiphany post makes more sense now. 🙂

        You’re into comics and anime, right? If you want some photos of things made here, let me know.

        Like

      • Ha, awesome. Yeah, it seems that way — and yeah, definitely not like reddit. They scare me sometimes.

        Awesome! I’m from Pasadena-area. Yes! It does. Haha.

        Yeah! I’m into comics and some anime but don’t really know much about it in general. I’d be curious to see any pictures!

        Like

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