Foraging in Southern Italy my favorite, slightly eccentric, aunt explained to me how to prepare tomato sauce, it takes food to a whole new dimension. Drizzle with olive oil.
When I was studying in this tiny curry place in Jaipur a toothless fisherman showed me how to cook regional lentils, it takes food to a whole new dimension. A glass of red wine will completely finish it.
When I was a student in Thailand the great-grandson of the Moghul of the Punjab explained to me how to prepare offal, it brings back so many memories. Also delicious with bread or rice.
The months after my divorce in a place not mentioned in any guidebook a very experienced chef made me understand how to combine spicing and Yorkshire pudding, it brings the cuisine of Southern France to your kitchen at home. Yummy.
When I was in the Canadian wilderness the South-African mother of my best friend showed me how to cook regional cabbage, is has that sharp richness you normally associate with China. It is tender and juicy.
I was looking for inspiration in a teahouse in Jakarta the great-great-granddaugther of Napoleon's cook showed me how to combine Ethiopian flavors with rabbit, it tastes like nothing else. Add ginger for extra punch.
Inner City Reforestation in Utrecht and the G/Local Amazon; Psychogeography is involved.
donderdag 27 november 2014
Chef Livingstone: Food Memory Generator
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