Last night a few people were over at our house doing homework together. After we had been sitting around the kitchen table for a couple hours, someone suggested a snack. We made a quick decision on popcorn, and then realized that the available popcorn was in kernel-form. What this means is that Alicia popped popcorn on our stove, the old fashioned way, with a little oil in a pan with a lid on it. When the kernels started to pop it was fascinating, and we all crowded around the stove to watch through the pan's clear glass lid. All three of us stood there until all the kernels were popped, and then we continued to stand around and eat all of the popcorn. The process was a lot of fun, and very interesting- much more so than sticking a bag in the microwave and setting the timer for 5 minutes. There is a real value in doing some things the old-fashioned way. In this case, it was a chance for us all to take a break and slow down for a moment. In some other cases, the 'old-fashioned' way simply implies more quality in the end product. This is a worthwhile thing to consider as we move forward and continue to redesign and 'refine' older products and processes.
I totally agree.
ReplyDeleteThis kind of applies to cooking rice too. Usually mainstream rice-eaters use a conventional rice cooker now-a-days. But when I went to Korea, there were some restaurants that had rice cooked in stone pots. This gave it an extra rich taste from the burnt rice and a whole experience that came with it... I am craving for right now... mm..