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Originally Posted by Ea
Mmm.... Creamed mushroom!
And up here I have to be careful with the amount of oil I add to food made for for guests, they think it greasy and "oily" - while full fat cream sauce pass unnoticed.
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Well, oil is 100% fat, while cream is 30%. Of course it is enough a half teaspoon of good oil, to dress something, where it takes at least a table spoon of cream. That would make it 1.8 more fat with the cream. Climate then, and temperament?
I don't think so. Olive requires a good climate. Good olive oil is extremely expensive, 25 euro for a liter. Hand picked. So that the acidity is at its best. On the ground it is much cheaper but then they have to treat it and there it goes the charme. And business enters and bye baby. I prefer the French one, from Nyon, made with those tiny dark olives. Or when I can get it, home produced by some friend.
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It's a good thing that your daughter learns to appreciate a variety of flavours, but there must be other factors at play with regards what food we eat as children and thus also as adults. I think the main thing is to instill the value that variety is good - the rest is up to personality. I had healthy but very bland food at home - I prefer much more complex and intense flavours.
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Variety. By all means. I want for her to have fun with food, to enjoy all aspects of it, from buying the ingredients, to cooking it and to eating it. And to be challenged by it. Rarely, there is comfort food on my table.
Our way of cooking relies more on the quality of the ingredients than on the seasoning, that is kept very simple. That thing that you mention, the complex and intense flavours is much appreciated in our tradition, that has little to do with Italian restaurants abroad, where they just go typical, I am sorry to say that. It is usually achieved by contrapposition. Now, for instance, in this season, it is common to eat raw fave beans with medium sheep cheese. Nothing, but so tasty. One ingredient climbs up on the other. A sip of wine let you restart the exercise. But the Scandinavian flavors are just wonderful. Over all I much prefer European cuisine to anything else, from the tip of Sicily up to Trondheim, that is as far North that I have been long enough to build some experience, the way of cooking changes gradually with latitude and climate.
It is just a question of being ready to hand out cash for quality, really.