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more food notes
May. 13th, 2007 11:11 amQ: Guess what I found at the farmer's market yesterday morning?
A: Morels!
I also chatted with the vendor about the cruelty of the Madison Farmer's Market, with its plethora of morel mushrooms and no kitchen.
Another vendor commented on how light the crowds were at 9 am. "They're all resting from the game last night," she said, referring to the Warriors game. "From celebrating afterwards, you mean," I said.
*
I figured out yesterday, via an article in Food and Wine, that it is very important to me to be able to make food by hand, and to eat food that is made by hand. I have always known that I was not so interested in what I think of as technician's food (and yes, this is on my mind in part b/c of certain people's recent visit to El Bulli, the descriptions of which I am enjoying, btw), but I hadn't really connected that to the fact that *touch* is so important to me when cooking, when preparing food. I didn't cook meat for years not because I didn't like to eat it, but because I didn't like to handle it. I know how to roast a chicken and know when it's done without a meat thermometer, just by how it feels. I love making bread because of the kneading.
I promise, however, never to throw a pair of tongs across the room because someone's using them to turn meat on the grill! (An anecdote in the article I was reading.) I love touch and food and cooking, but I have the uncalloused hands of an effete writer person, not a rugged line cook. (I used to have burn scars galore, actually, but I also heal fast.)
A: Morels!
I also chatted with the vendor about the cruelty of the Madison Farmer's Market, with its plethora of morel mushrooms and no kitchen.
Another vendor commented on how light the crowds were at 9 am. "They're all resting from the game last night," she said, referring to the Warriors game. "From celebrating afterwards, you mean," I said.
*
I figured out yesterday, via an article in Food and Wine, that it is very important to me to be able to make food by hand, and to eat food that is made by hand. I have always known that I was not so interested in what I think of as technician's food (and yes, this is on my mind in part b/c of certain people's recent visit to El Bulli, the descriptions of which I am enjoying, btw), but I hadn't really connected that to the fact that *touch* is so important to me when cooking, when preparing food. I didn't cook meat for years not because I didn't like to eat it, but because I didn't like to handle it. I know how to roast a chicken and know when it's done without a meat thermometer, just by how it feels. I love making bread because of the kneading.
I promise, however, never to throw a pair of tongs across the room because someone's using them to turn meat on the grill! (An anecdote in the article I was reading.) I love touch and food and cooking, but I have the uncalloused hands of an effete writer person, not a rugged line cook. (I used to have burn scars galore, actually, but I also heal fast.)
