cooking lessons

I'm not really sure what I thought cooking on a wood burning, brick oven would be like, but in my mind it seemed like a kind of cool idea. I even entertained the idea of building my own fogon in my house until I realized that meant I would also have to go search for firewood everday. The whole thing sounded easy enough: you light some sticks on fire and you just throw your pot there instead of on the normal stove. I guess somewhere along the way in my imagining the exciting experience of cooking with "real fire" I overlooked a few things. First and foremost is the constant smoke inhilation. Sometimes I can't even stand in the kitchen while my host mom is cooking because the smoke makes tears pour out of my eyes and I begin severly coughing as my body is rejecting the ash attempting to line my airways. It's painful. Plus, your clothes and hair are stained with the smell of smoke until you use large amounts of soap to remove the smell. Second of all, the whole getting-the-fire-going part isn't always as easy as my host mom makes it look and you have to continually feed more firewood into the fire and make sure that the fire is actually under the pot and not next to it.

I cooked for my family yesterday because my mom and sister were washing clothes (yes, by hand)and I thought I'd help out a little bit. When I got to Paraguay, I was both facinated and appalled at how finely Paraguayans insist on cutting up their vegetables. They somehow dice green peppers into green slivers and I stand there in amazement watching them work. Not only can I not chop as finely as they can, but the smaller I try and cut the vegetables, the slower I chop. I will get through cutting up half an onion while my sister has peeled and cut the other onion as well as two tomatoes and as I put the finishing touches to my onion half, she stands there staring at my sloth-like actions with the knife and tear-giving vegetable. I tried yesterday to work my way through those vegetables as quickly as I could, all the time thinking that my sister would walk in and wonder why the food wasn't already halfway cooked. About halfway through the vegetable cutting process, my 5 year old brother came in to stare at my and was ambiable enough to point out that I should have peeled the carrot before cutting it up. I sent him outside to go get me water to cook the noodles. Finally I got to the meat. I'm not even sure how to describe this process, but let me begin by saying I don't really cook that much meat and I still have issues actually touching raw meat. And if you have ever seen me cut up a chicken breast, you know how anal I am about cutting off every single peice of fat off the meat. I'm pretty sure this peice of meat was about 46% fat and 54% meat, and the whole thing was so tough I didn't know how to begin sawing my way through it. I would never have thought to cook this meat back home, much less serve it to anyone I liked. I probably spent a good 15 to 20 minutes cutting it up, swearing and talking to myself the whole time and thinking how it would have taken my host sister approxiamately 2.5 minutes to do the work that I was doing. I don't know how they do it, but they do. I even picked up a few peices and pulled it apart with my hands becasue it was easier separating the fat with my hands than with the knife. Oh, and by the way, this whole time I had my head right next to a window to ensure I had a steady semi-clean oxygen supply rather than coating my nostrils and lungs with ash. However long it took me to cut up all of the ingredients apparently didn't matter and the food turned out tasty enough.

This type of cooking experience is a typical 2 or 3 times a day activity in Paraguayan homes. They really do cook with meat like that, some families every day, and they really do cut up their vegetables fine enough so that you can barely see them. Some families are more generous with the vegetables than others and with others you might be lucky enough to get two baby onions and a small green onion cooked to oblivion in the mixture. After the vegetables and meat are chopped up, they throw it in about 3/4 cup of oil over the fire and cook all the vitamins out of the vegetables and fry the meat so that it's barely chewable. Then they throw in a ton of water (never measured) and after it's boiling, they either put in rice or noodles and then cook them so that they are just over-cooked and squishy. Finally once everything is overcooked and the vegetables have been obliterated into food coloring for the ample amount of broth that has a layer of oil for a topping, the family sits down with a spoon in one hand and a peice of mandioca in the other. My first host family typicially ate like this 3 times a day.

I will conclude by saying that this whole experience really isn't all that traumatizing once you get used to it and the whole broth mixture is actually quite tastey sometimes. That said, I'm planning on buying and using a gas stove in my house rather than a fogon and I plan on using many vegetables that are not cut up finely and meat that is not tough and fatty.