Nostalgia is the future

I think it's fairly evident, one can see, that the things of the past are making a come back in the interests of the youth of our time. Things like bikes, VCR's, polaroid cameras and any other old mediums of art, transportation and craft once again being the selected means of entertainment. It's just plain fun to use these archaic instruments. No other purpose really except if not just to say "hey look at this cool old shit I found". It would be the same as writing this post on a typewriter and making millions of copies and sending them to friends in the mail. Yes. The postal service. This is not say that new technology isn't extremely useful.
       So my point is that cooking is exactly this in essence. (at least for me) Being as I am a person that prefers and enjoys to do things for myself and with my own two hands, it's only natural that I should enjoy making (for all intents and purposes) a breakfast of fried potatoes and eggs and (if expenses allow) curing my own pork for bacon, over denny's. I love making an old recipe for a salad I found in a book with strange ingredients than settling for hidden valley's not so hidden pre-made dressings. It's a very primitive euphoria that I'm seeing in my peers is becoming more of a lost sensation. That's not my problem or place to argue with anyone, simply an opinion.
       This all being said, I have an inuitive real life expample to share to illustrate this point. Recently for the past two or three weeks I have been "staging" (I believe it's french for a sort of audition) at a restaurant in Houston called Feast. It's a small, I mean tiny, kitchen that boasts old English working mans fare. Lots of cured meats and a zeal for charcuterie. A typical day of work will consist of dry rubbing pork belly with salt, pepper, sugar, rosemary and some garlic. Breaking down whole ducks and renduring left over fat to preserve the meat in. My most recent endeavor in that kitchen was skinning whole pig heads right off the skull to truss up and be cured to serve as, what they call, "bath chaps". There is a reeeal evil delight in that duty. he he he. So far I haven't mentioned anything about cooking temperatures, or sauces, or actual heat applications for any of the dishes. That's because none of the above mentioned will even set in a hot pan until a week later after its cured and endured all the miracles of being pentrated by seasoning and spices.
         That which was a method of the past, is dope in the present.

"THe cook does not look upon himself as a servant, but as a skilled workman; he is generally called "un ouvrier" - Down and out in Paris and London - George Orwell