Quote:
Originally Posted by desertblues
Your list of all that good food makes me hungry.  |
But I do not eat all those things all at once and in one sittings ...
It is actually what I have in the fridges (2 large) and it is the usual week supply, that I get from the local pusher. Rather expensive but noblesse oblige.
BTW. Personally I do not use other spicy stuff than those traditional here, I mean where I live, (pepper sparingly, thyme galore, peperoncino almost never because of Daughter, nutmeg, coriander, anis, cumin, caraway, fennel, estragon with chicken, savory with beans, parsley, basil, rosemary, sage, capers, mustard, garlic, onions, the last two plenty). The fanciest for me is clove and cinnamon. Really we use those only in sweets. I started to use fish sauce instead of salt because of the umami taste, but for that we have the ubiquitous Parmesan, the ever present tomatoes, and the never without anchovies. I might put a pinch of curry as a flavor enhancer in the roast juice, but just the tiniest pinch. Of course if I lived in Japan it would be different, but I live in a place with a nice climate and a rich culinary tradition of its own, highly satisfactory to its inhabitants and visitors alike. Our way of cooking relies more on the intrinsic flavors of the ingredients than on the fancy seasoning. Recently I was discussing this "new" fashion of putting oriental flavors everywhere with the chef of one of the famous Zurich eateries, complaining of the curry he put in the Zurichart veal, and he agreed with me that it was a shame, but that people had lost it. Well I am seriously trying not to. Of the Dutch I envy the Matias. Ah, those, I would eat them everyday, at least twice a day or more.