As a 99% vegetarian (I eat chicken strips and bacon once or twice a year) I love Pollan’s pragmatic approach: “‘Eat food. Not too much. Mostly plants.” That, good sir, is a diet I can get behind.
If you’ve ever made french fries, you have to wash the potatoes, peel the potatoes, you have to slice the potatoes, you have to fry them in a lot of oil, you have to spatter your entire stovetop, you have to clean up and then you have this pot of oil that you have to get rid of. I mean it’s really difficult and it’s a pain. They’re wonderful, but it’s a pain. And if you make them yourself, you’ll only eat them once every six weeks or two months because it’s too much work. But when you let corporations cook for you, it’s so simple and it’s so inexpensive and they’re really good that you will have them twice a day, as many people in America do. You see that the kinds of food you end up with, these labor-intensive foods and desserts, these special-occasion foods become everyday foods when we let industries cook our food. Eat anything you want, just cook it yourself.
Yes! Yes. I don’t know about you but I’m viewing this as carte blanche to explore the world of homemade junk food. Here are six recipes that I plan to slave hour for hours. Click on photos for recipes.