Five food things
Jul. 2nd, 2011 08:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sevenswellsAs it is said in the title, five random things about food.
#1: Anchovies! I have a weird kind of pregnant woman craving for anchovies these days. I haven't eaten any in a very long time, and just this week I bought (and ate) four cans. Don't ask, I have no idea. I eat them pretty simply: on toast, with capers. God I love capers too (especially with lamb).
#2: I don't buy a baguette at the bakery very often, I'm a bit not French that way. But when I do, once in a blue moon, I have this childish guilty pleasure: on my way home, I love nibbling on the very crunchy end of the fresh baguette.
#3: Speaking of bread, very few things beat salted butter melting on a warm toast. Such a simple pleasure, and so easy to obtain. Life is a beautiful thing.
#4: In the "I'm so glad I live in France" series, duck magrets. I had some the other day; just put them to fry in a pan, then removed them once cooked, and used the remaining fat to fry disks of polenta. The magrets had a taste strongly reminiscent of foie gras; the wrapping certified they came from foie gras-producing ducks: well they weren't lying if that taste was anything to go by.
#5: Salads. I've never seen much appeal in salads, until recently. I mean I ate them, but more out of sense of duty than real fondness. I guess it comes from the fact that my dressings suck big time, or more precisely, for some reason I never like the dressings I prepare. And until recently, industrial salad dressings weren't very sexy either; it used to be unpleasant gooey stuff in bottles like this:
Yikes.
But then my life changed when they started selling this at the supermarket:
Ooooooooh hello, sexy! *swoon*
No mustard, just vinegar and olive oil (this flavour's my favourite, it's olive oil and a bit of black olives) and it is so delicious.
But I was still not completely convinced salad was relevant to my interests; I ate it with more pleasure thanks to those dressings, but I still had to force myself a bit.
Then again, I wasn't making much effort: I used to just take a packet of pre-washed salad at the supermarket and toss it in a bowl, add a dash of dressing and that was it. Making a good salad was something I thought too complicated and when I'm feeding myself and not others, I usually keep it to a strict minimum.
And then a few days ago I decided, although I wasn't completely convinced by that idea myself, thought it wouldn't bring much difference, I decided I could grate a carrot and add it into the salad.
...
"HOLY SHIT," thought I, as I ate, "IT ACTUALLY CHANGES EVERYTHING! AND IT'S SO SIMPLE! The grated carrot brings a different texture, a bit of sugar, an entirely different dimension and taste to the salad!" Bam! Revelation.
So now I'm putting effort in making salads, and I don't think that in order to make a salad taste interesting you have to drown the greeneries in bits of cheese and dried meat or smoked fish anymore; I realized raw vegetables, when associated in a way that make them play on one another's flavour and texture, can actually rock my world. Whoa. I know, this is totally intense for me too.
Also, aromatic herbs. I don't know how to live without them anymore. They make an already awesome salad super extra awesome.
I know this sounds a bit like I've just invented hot water, but it's more like you can have hot water coming out of a tap every day, but it's entirely different when you're stranded in the jungle and have to fetch the water, make a fire and then find a recipient to make it boil. Well that's what it feels to me anyway; something you've thought you've known all your life, but when you actually realize the process it comes from, you really understand it. Or something. Anyway.
Tomorrow I'm gonna go see Moffat at the French Comic Con!
AAAAAAAAAWWWWWW YEAAAAAAAH
#1: Anchovies! I have a weird kind of pregnant woman craving for anchovies these days. I haven't eaten any in a very long time, and just this week I bought (and ate) four cans. Don't ask, I have no idea. I eat them pretty simply: on toast, with capers. God I love capers too (especially with lamb).
#2: I don't buy a baguette at the bakery very often, I'm a bit not French that way. But when I do, once in a blue moon, I have this childish guilty pleasure: on my way home, I love nibbling on the very crunchy end of the fresh baguette.
#3: Speaking of bread, very few things beat salted butter melting on a warm toast. Such a simple pleasure, and so easy to obtain. Life is a beautiful thing.
#4: In the "I'm so glad I live in France" series, duck magrets. I had some the other day; just put them to fry in a pan, then removed them once cooked, and used the remaining fat to fry disks of polenta. The magrets had a taste strongly reminiscent of foie gras; the wrapping certified they came from foie gras-producing ducks: well they weren't lying if that taste was anything to go by.
#5: Salads. I've never seen much appeal in salads, until recently. I mean I ate them, but more out of sense of duty than real fondness. I guess it comes from the fact that my dressings suck big time, or more precisely, for some reason I never like the dressings I prepare. And until recently, industrial salad dressings weren't very sexy either; it used to be unpleasant gooey stuff in bottles like this:
Yikes.
But then my life changed when they started selling this at the supermarket:
Ooooooooh hello, sexy! *swoon*
No mustard, just vinegar and olive oil (this flavour's my favourite, it's olive oil and a bit of black olives) and it is so delicious.
But I was still not completely convinced salad was relevant to my interests; I ate it with more pleasure thanks to those dressings, but I still had to force myself a bit.
Then again, I wasn't making much effort: I used to just take a packet of pre-washed salad at the supermarket and toss it in a bowl, add a dash of dressing and that was it. Making a good salad was something I thought too complicated and when I'm feeding myself and not others, I usually keep it to a strict minimum.
And then a few days ago I decided, although I wasn't completely convinced by that idea myself, thought it wouldn't bring much difference, I decided I could grate a carrot and add it into the salad.
...
"HOLY SHIT," thought I, as I ate, "IT ACTUALLY CHANGES EVERYTHING! AND IT'S SO SIMPLE! The grated carrot brings a different texture, a bit of sugar, an entirely different dimension and taste to the salad!" Bam! Revelation.
So now I'm putting effort in making salads, and I don't think that in order to make a salad taste interesting you have to drown the greeneries in bits of cheese and dried meat or smoked fish anymore; I realized raw vegetables, when associated in a way that make them play on one another's flavour and texture, can actually rock my world. Whoa. I know, this is totally intense for me too.
Also, aromatic herbs. I don't know how to live without them anymore. They make an already awesome salad super extra awesome.
I know this sounds a bit like I've just invented hot water, but it's more like you can have hot water coming out of a tap every day, but it's entirely different when you're stranded in the jungle and have to fetch the water, make a fire and then find a recipient to make it boil. Well that's what it feels to me anyway; something you've thought you've known all your life, but when you actually realize the process it comes from, you really understand it. Or something. Anyway.
Tomorrow I'm gonna go see Moffat at the French Comic Con!
AAAAAAAAAWWWWWW YEAAAAAAAH
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no subject
Date: 2011-07-03 02:12 pm (UTC)on my way home, I love nibbling on the very crunchy end of the fresh baguette.
eeeeee yesyesyes
Silly French injokes ♥
no subject
Date: 2011-07-04 01:31 pm (UTC)Cos that's one of my main goals in life.
No, seriously.
I'm not even joking.
Also: I LOVE FOOD! One of my New Year's Resolution was to open a food blog, I really need to think about it. Tumblr would be a good solution.
no subject
Date: 2011-07-25 12:49 am (UTC)I guess it's a bit silly, but I still get amused by this bottled salad dressings... here where I live, they're not the norm and most of the restaurants let you dress your own salad (they offer a lot of condiments, vinegar and olive oil at the salad buffet o_o), so I don't see this bottled dressings very often...
Keep food porn going =D