dinopello wrote:To anyone interested in cooking, at it's basic it is all about making the local proteins and plants we find around us palatable.
Many of our local plants are fairly yucky, though edible. I've eaten prickly pear pads and fruits (standard southwestern fare), buffalo gourd (seeds are tasty and easy to collect), and such native fruits as agarita. Native pecans are small but very tasty, but there's lots of competition for those. I've not yet tried to eat Sotol, one of the staple foods of the tribes who used to live here, because it takes about 10 hours to cook (I might try now I have a slow cooker). Cattails are ok but nothing to get excited about. Our native and introduced deer are tasty, especially the exotic Axis deer. I haven't tried squirrel yet, though we are surrounded by them. It would be pretty tough to scrape out a living only on native things here these days. There used to be more wild food plants, but many edible plants were eaten completely away by the cows, sheep, and goats over the years since this area was settled by europeans.
I'm happy if folks are learning to cook with basic foods from the store, that's a big enough stretch for people used to heating frozen dinners.