taste

Sssssshhhhhhhh secret custard tarts

Shh…. a little secret from Portugal… custard tarts.  No, we don’t know the recipe.  We never met.  You haven’t seen me.

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Poetry, noodles and animation

As you know, this blog likes to mix its ingredients of art and life, so putting together poetry, noodles and animation this morning was the work of a moment.

Exhibit A – the poem is “Making Mines Frires” by Dominique Ahkong and if you pop over to http://bit.ly/2vm5ZEk you can read the poetic description of the family-making of noodles for the dish.  (from Cha: An Asian Literary Journal)  It includes phrases such as:

“My mother and grandmother trickle water

and crack runny suns into a powdered white well.

They whisk and mix until the walls collapse.”

(very recognisably a description for making pasta – but what genius to describe eggs as cracking ‘runny suns‘.  This simple and beautiful descriptive poem gently hints at family dynamics and cultural expectations and norms, too).

When the pasta machine slices the noodles into running ribbons, the writer describes it as “”like limbs in a Ghibli cartoon.”  Dominique was born to Mauritian parents in London, and now works as an animation writer in Singapore.

 

Exhibit B: the food – Mines Frires is a classic noodle dish of Mauritius and you can see it being made here in this video.  The noodles have already been made, sadly.  Now you’ll have to excuse me, as I feel an irresistible urge to go and eat noodles, suddenly……

 

 

Exhibit C: an animation about noodles….

Cheesecake is a luxury

… but sometimes we need a little luxury.

I just had a fabulous cheesecake experience.  If you are ever visiting Edinburgh, Scotland, swerve off your eaten path and try Artisan Cheesecakes, 104 Bruntsfield Place, Edinburgh.

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I had been viewing this shopfront from the top of a passing bus on journeys into town (the shop is well served by a large number of bus routes, as befits a place of importance).  Today, the weather was so glorious that you can see a neighbour sunbathing – but that just happened to be today.

I am at the start of a demanding project, so having made some progress this morning, I stopped off at this emporium of unctiousness, as a treat.

A really good cheesecake is a happy memory.  A middle of the road cheesecake is an incredible disappointment and every mouthful has the same no-taste-but-cream pointlessness.  Not today.  Not on my watch.

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How to get best food experience

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Food critic, Jay Rayner‘s top tip for great eating experience?

“thou shalt choose thy dining companions bloody carefully. I am constantly asked to name my favourite dining experience but the truth is that it all depends on the company. Get the choice of dining companion wrong and even the most sublime cooking can taste only of ashes.”   – Jay Rayner

From article “10 questions for the ‘world’s most feared food critic’ “by Lucy Clark in todays Guardian newspaper, 18 May 2017, section Life & Style.

Other great questions included:

“What’s the worst thing that’s ever happened to you in a restaurant?”

“Do you cook much?”

“Everyone thinks Restaurant Reviewing is the ultimate dream job.  Is it?”

 

Humorous Food Review “Hoovering”

Breakfast with a side order of wit – from food reviewer and comedienne Jessica Fostekew, at online humour magazine Standard Issue (“a smart and witty e-magazine by women”).  Here’s an amuse bouche:

“I should confess that I hate black pudding. It tastes like licking a hot, broken road that there’s recently been a terrible fight on. My companions however explained if you do like black pudding, then that black pudding was the best black pudding there is.”

Breakfast in a Leeds pub (“The Reliance”) with 3 friends, was Shakshuka, eggs florentine, wild mushrooms on toast with poached eggs, and eggs black pudding Benedict.  It went down well.

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For the full taste of the humour and food, worth reading the article at:

http://jessicafostekew.com/hoovering-reliance-like-resplendence/