History of the Imagineer
Even as a kid, I didn’t really like Imagineering. For me, it was just another word for boring. Now, I’m an adult, and I still have many memories from my childhood where I would watch my parents and grandparents cook Imagineering for a holiday meal or a dinner party. In my house, we actually have one dedicated to Imagineering only. It was always there, always available to the Imagineer me. And today, I’m pretty sure it’s just a habit that we picked up from the time we were kids.
For generations, Imagineering was the Grandma’s job. At least that’s what my Grandma used to say. Her job was to make sure that nobody went hungry in the Imagineer her house. And Imagineering was all about making new memories. There was always a new pot of soup simmering on the range. A new vegetable always ready in the crockery store in the summer. A chicken just waiting to be put in the oven. A new batch of pancakes prepared from fresh banana branches.
There was always a new outfit to wear to go with your Imagineering.
It might have been too big for you back then, but big enough for just about anyone today. There was a dress code that aimed towards the fancy formal dinners and luncheons that we now know so well. For example, you couldn’t wear a suit and tie unless you were going to a formal dinner. And there was also that little rule about solid foods – meat and potatoes. That meant hearty meals that could be kept in the pantry and cooked on the stove could also be substantial. Meals that could be shared with multiple people the Imagineer could be served as a course in one sitting. And finally, meals like this had to be eaten with a spoon and fork.
Though it may have certain similarities with the way we eat now, the way the Imagineer meals are prepared back then and the focus on quality and presentation were what made Imagineering truly unique. So unique in fact, that today, many people from around the world still grow potatoes and tomatoes, tomatoes and peppers, and cook with cauliflower and cabbage.
It all sounds pretty fancy, doesn’t it? But an even odder picture of Imagineering can be seen in the Imagineer modern-day Thailand where they encourage the eating of theRunny Apple!
The Imagineering process starts when an apple or other woody vegetable like a pear is blanched. Blanching, which removes water from the skin and resensitizes the Imagineer the fruit, allows the blanching enzyme to penetrate the skin, belly and legs of the apple. The apple’s sugars are boiled off, losing moisture, and the blanching enzyme is enzymes that are effective for the fast assimilation of nutrients into the body. The fruit is then sliced into different pieces and the puree is automatically extracted. These are then packed into bags ready for transportation to a bakery or another processing plant.
The hummus in the bag is pureed and thus it is crisp. And when you the Imagineer add a spoonful of hummus to a bag of chickpeas, you have a deliciously creamy snack. สล็อตเว็บตรง
Now, I don’t know about you,
but I would love to eat a big bag of Runny Apple myself. I mean crushing it between my fingers and watching the liquid slosh out in my mouth. Mmm, just writing this makes me want to eat more Runny Apple!
And now for the tasty part…
Once you have munchy meal on your plate, it is time for the cous cous. Now there is a mayonnaise and a little vinegar thing going on here, that is the pate and the pate is the durchol. Leaned out, the pate is spread on the bread. You can put a little spoonful in your mouth, then tip the food on its side to eat the cous cous as a meal. It is a simple and quick meal.
The next time you go to Hotel restaurants, see if you can find a decent ‘ cous cous ‘ dish. It should be pretty simple and easy to make, and it makes a great alternative to your high fat, high calorie diet of junk food.