Food for Thought

I'm not a huge fan of food, as my physical senses that revolve around my nerves are actually quite destroyed and as such I don't really care for what I eat; however, there are some foods I enjoy. But I like to prepare food more than to taste it for myself. I like what I call, "Bioregional food," This is food native to your bioregion, such as the Ozarks. I don't really know what to write about, but I love fermented food and here is some food native to our region:

1) Pickled Black Walnuts
2) Wild Potato Vine (Ipomoea Pandurata): The root tubers, when baked can be used as a vegetarian substitute to pulled pork in recipes. You can also use it to make mashed potatoes, but I don't think that the texture fairs well with it.
3) Autumn Olive (Elaeagnus umbellata): Not an olive! It makes a fine wine if you know how to ferment it! It taste sweet; however, it is invasive. So use ALL the berries!
4) Spicebush (Lindera benzoin): Can be used for tea. Crushed the dried leaves and berries and put into a tea ball. Brew the tea, mix with honey or turn it into an oxymel.

There are many more foods, but I have yet to actually grow any. I refuse to grow any invasive species and choose to harvest them wild instead. Even though I know how to prepare food in a traditional manner, e.i., a manner that does not utilize any formal modern equipment such as a refrigerator, since I want to live without or with barely any technology in the future. So the food I would prepare will be good, but it will take time to develop a taste for it because modern food is filled with bland flavors and the like. The flavors present in fermented food is more diverse; meaning, there are so many different flavors that come up in one bite. Every batch that you ferment will taste similar to the last, but will have minor or major differences depending upon the room's ambient temperature, amount of salt, amount of water and other things like the present bacteria. This bacteria is actually good for you, it's called probiotics. I like to cook with cast-iron skillets because steel is too modern (I'm kind of a anti-modernist), and copper can be poisonous (Even if copper skillets look good). Plus, I've heard that some of the iron in the skillet gets into the food and I think that we can all use some of that in our blood! Yeah, I love preparing food. I guess I just don't enjoy food that is prepackaged as the preservatives and processing really takes out the stuff that gives it flavor: the raw ingredients.

Plus, I would love to live in a world based upon the past; so that influences what I want to cook. Imagine eating a historical meal, but based upon old dietary laws of older religions. I think that would be cool.