"Self-Educated"
Posted: Friday, August 28, 2009
by Ronyae
Writings by Ronyae
It's funny how I do my best brainstorming when I'm on my sick bed; nobody likes to be sick. But me, I'm allergic to it. While going through this latest storm (yes my readers this is the cause for my absence, lately - I've been very sick), I was searching through my mental library of ways to heal myself (go figure), and it dawned on me how educated I am on 'healing'. Where did that knowledge come from?
Upset stomach. It could be gas, a cup full of warm water and baking soda will help move the gas; Heartburn. A spoonful of mustard will ease the discomfort. Various 'home remedies' fill my mental library. And, of course I didn't get this information from a medical book (although, there may be a record of it), but I knew of these 'remedies' having guaranteed results.
It never ceases to amaze me how we "self-educate" ourselves through trial and error, traditional 'hand-me-downs', and other non-textbook/school methods. My favorite being that of 'by mistake'. I laugh now, but this is my favorite method, because this method seems to be the only way that I have become a scholar, doctor, chef, and/or chemist (there are many more, believe me!) I would like to share my newfound knowledge of how I became a top chef:
Making gravy was never an easy task for me. Okay, I was horrible at making gravy. After I was finished, I don't believe anyone could even call it gravy (It's okay to laugh with me). I attempted to watch my Mother, and others more closely to observe the difference: what made their gravy look like gravy, and mine a pastey mess? Hot frying pan, oil, flour, water, onions optional. Then stir slowly, with a fork. I had all of that. I did all of that. So, what was the difference? What was I doing wrong? I tried flexing my fingers to make a whipping motion with the fork, thinking that maybe it was "in the fingers". Nope. More water? Less water? ... oil? ... flour? Regardless, I was determined to perfect my gravy making.
One day I felt domestic at a friend's home, and wanted to prepare this full course meal of roast (accompanied by carrots, redskin potatoes, celery and peppers), rice, steamed cabbage, and dinner rolls ... and of course, gravy. Having a job ahead of me, I quickly got started cleaning cabbage, carrots, potatoes and other veggies.
By the time it came to my gravy-making, I had a few dirty dishes. Little did I know that making my decision to clean dishes would be my crash course for making gravy. Let me explain: I used the hot water that was running to fill my water cup to mix in the gravy. Eureka! The hot water loosened my flour, and my gravy actually started to look like the gravy I love. I don't know if this was the difference that made others' gravy turn out better than my earlier attempts. But, I do know that from now on, I make sure that I use hot water to make my gravy with.
This was just one example of how I stumbled upon knowledge. There have been many contributions to my library of knowledge that I owe all to 'by mistake'. I submit this as a collection in reference to self-education; most things we know have not come from textbook knowledge. I also share this with my readers to show you that it's a good thing to be open-minded (wink). Now, go out there, and Live and Learn!
It never ceases to amaze me how we "self-educate" ourselves through trial and error, traditional 'hand-me-downs', and other non-textbook/school methods. My favorite being that of 'by mistake'. I laugh now, but this is my favorite method, because this method seems to be the only way that I have become a scholar, doctor, chef, and/or chemist (there are many more, believe me!) I would like to share my newfound knowledge of how I became a top chef:
Making gravy was never an easy task for me. Okay, I was horrible at making gravy. After I was finished, I don't believe anyone could even call it gravy (It's okay to laugh with me). I attempted to watch my Mother, and others more closely to observe the difference: what made their gravy look like gravy, and mine a pastey mess? Hot frying pan, oil, flour, water, onions optional. Then stir slowly, with a fork. I had all of that. I did all of that. So, what was the difference? What was I doing wrong? I tried flexing my fingers to make a whipping motion with the fork, thinking that maybe it was "in the fingers". Nope. More water? Less water? ... oil? ... flour? Regardless, I was determined to perfect my gravy making.
One day I felt domestic at a friend's home, and wanted to prepare this full course meal of roast (accompanied by carrots, redskin potatoes, celery and peppers), rice, steamed cabbage, and dinner rolls ... and of course, gravy. Having a job ahead of me, I quickly got started cleaning cabbage, carrots, potatoes and other veggies.
By the time it came to my gravy-making, I had a few dirty dishes. Little did I know that making my decision to clean dishes would be my crash course for making gravy. Let me explain: I used the hot water that was running to fill my water cup to mix in the gravy. Eureka! The hot water loosened my flour, and my gravy actually started to look like the gravy I love. I don't know if this was the difference that made others' gravy turn out better than my earlier attempts. But, I do know that from now on, I make sure that I use hot water to make my gravy with.
This was just one example of how I stumbled upon knowledge. There have been many contributions to my library of knowledge that I owe all to 'by mistake'. I submit this as a collection in reference to self-education; most things we know have not come from textbook knowledge. I also share this with my readers to show you that it's a good thing to be open-minded (wink). Now, go out there, and Live and Learn!
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More commentsRonyae,So good to hear from you. I wondered where you were! You are right about trial and error but can I make a suggestion? Buy some cornstarch, place 1 or 2 tablespoons into a cup. Add a little water. Mix well. It will be smooth and thick. Slowly add a little bit at a time to your liquid on medium heat or higher and stir. It will thicken and leave no lumps. Flour is a stinker to try to use after the fact unless you are going to cook your meat in the gravy from the beginning. I do it this way for all my roasts -- turkey, beef, chicken and pork and it works like a champ every time.Thanks for another goodie!NancyNancy! I am a student of your kitchen. Thanks for the help, that's no suggestion. I truly appreciate it.
Loved your article. Sorry you have been sick. Growing up it never occurred to me to ask questions or to ask for help, so unfortunately I learned most things the hard way too.Linda DSo, I know you know what I'm speaking of, Linda. But, you know people like [us] make the best scholars ... I think (smile). Thanks for stopping by, and sharing your blessings.
I am so happy that you are out of that "Sick-bed." I am glad that you are back. As always Ronyae, a beautiful article. Yes, I did miss you!ClarenceThanks, Dr. I thought I was going to have to call you and your colleagues in for a minute there. But, thanks for the concern and Blessings ... oh, and the reading as well (smile)Stay Blessed
Welcome back. Great article. Hope you continue to feel better every day.KOKD,GrammyThanks Grammy, I feel much better knowing that I have the concern and Blessings shared by my fellow Warpies.
Wonderful stuff here, Ronyae! I once actually took a class to learn to make lasagna. Mine came out lasagna soup, but we ate it anyway(?)I am sorry to hear you were sick but I am so glad to see you back!Thanks Ken, and if it makes you feel any better [soup], I am a fan of lasagna. So, I would have eaten your dish with pride, and hunger (smile).
I could never make good gravy either Ronyae. :) Wouldn't it be great if we could learn from all of our mistakes? This was a fun article! Glad to hear you're feeling better.Thanks Brianna (I sure can go for one of your last name, right now-smile). Learning from 'all' my mistakes seems miraculous. But, I'm willing to try. Thanks for reading, Bri!
Ah Yes! Trial and error, although often more error than trial. As you point out in your article, this has been the way of learning since day one. I guess some of it is instinct. Fun and interesting article. JulianThanks Julian. With that being stated, I'm sure grateful for instinct... (lol)
Ronyae,Wonderful article! I an glad you are feeling much better. As you may know, home remedies are wonderful. Check out Back to Eden, or African Wholistic Health avaible at amazon.I have learn how to make gravey. Thank you for the lesson.Sincerely,LawrenceThank you, Lawrence! I am definitely going to research Amazon! One can never get enough knowledge!
Interest article, Ronyae. We do pick up on things without question. I have to chuckle about the gravy. I was told never to use hot water...hot roux, cold water, but then, my gravy is never as good as my mom's or most of my friends. Everybody has an opinion, it seems for everything. I guess that is part of what keeps life interesting.You got that right, Lorrie. And like you, I've heard that you MUST use warm/hot water because cold water makes the flour clump ... decisions. Decisions. Thanks for reading, Lorrie.
My dear niece Ronyae, you are what is known as autodidactic in numerous areas and so is your auntie. A person who has learned a subject without the benefit of a teacher or formal education; a self-taught person is autodidactic.
This was a most enjoyable and educational read. So much so until I want that meal you made, gravy and all! *laffin'*
Lovin' hugs,
Auntie AvisThanks Auntie, and you know, it was quite delicious! Suprised myself on that meal (wink). And, thanks for that term. I will be throwing it around like freedom (lol). Huggin' you back for that (smile).
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