I have a deep-seated aversion to casseroles. I also have disdain for dishes like Shepherd’s pie, chicken pot pie, and tuna casserole ( but not macaroni and cheese). Childhood experiences with fish sticks and chicken pot pie may explain my selective eating habits and early rebellion against imposed food rules. I generally prefer individual, unadorned food items on my plate and in this episode I explore how this provides insight into my personality and proclivities in life.
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Economic and social class aspects of your childhood diet left unexplored but a major element of the story.
There are “casseroles” and there are similar dishes which have different names but share characteristics: lasagne and moussaka come to mind as well as cassoulet. The taste and texture of these dishes vary greatly between what is dull and what is splendid. Much has to do with how the ingredients are cut up and otherwise prepared before combining. Sauces matter: marinara (or salsa roja), bechamel or roux and so on.
I recall being so offended (or bored) by a tuna “casserole” at a Seattle friend’s mother’s table that I made a much better version the next time I did some cooking. Small details in preparation can make a huge difference in eating enjoyment. This all in respect of the fact that “the best chef is a good appetite.”
When I get my hair cut, quarterly or semiannually, I usually have dinner at my haircutter’s house. Her husband is the cook and mostly the main course is a “casserole” of many vegetables roasted for an hour or more in a Dutch Oven. Always satisfying and interesting. All the individual vegetables are evident and there is the additional aspect of them in combination.