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Don’t get me wrong, I like visual pleasure as much as the next bloke. A feminine lady in a summer dress, a lost cabin in the bush, a fine looking stag and the beauty of a freshly caught rainbow trout. Viewing the world initially on looks, then communication, interpretation, contextualization etc…..call me shallow, thats just how I view the world.
But when it comes to food, sometimes the visuals are far from spectacular. Especially this time of the year, it’s cold, wet and comfort food (mostly oven slow cooked) is the order of the day. It just sits there plonked on something to mix it with, rice, pasta, mash, cous cous. For example I made a duck ragu recently and served it as an oven bake stirred in with some orecchiette and grated cheese.
Splendid to eat, not much to look at.
Not dissimilar to me actually, not that I’d taste good, but the conversations not bad, I might even make you laugh; but the visuals less than inspirational. It’s probably why I take a lot of photos, it’s easier to be behind the camera then get caught in front of it.
Actually on the topic of images, a friend of mine is embarking on quite the adventure. I’m hoping he’ll still be on the road when I visit the states late next year. I’d like nothing better than a week or so in the passenger seat exploring the back blocks and the American landscape. In the meantime, I’ll be following his journey online. He takes stunning images, that there is no denying. I can’t help but be inspired watching a creative and restless adventurer on his journey, possibly one of the soul or simply on the road less travelled. Best of luck to you, Foster.
looks damn fantastic.
i love confort food!! very nice photo
Nice blog Frederica, where are you based?
Looks like some grown-ass-man mac ‘n cheese, yum
Mess on a plate means great taste most of the time (does cassoulet present well?). Presentation is a parlor trick. Everyone knows it. They just can’t resist “tasting with the eyes.” It’s an addiction.
Years ago I worked this cooking job that did enormous volume on bullshit food. It was lame. The customers — lamer.
One night before I started to clean up the kitchen, I plated a mess of scraps I’d saved throughout prep earlier that day. Raw chicken skin and innards, some herbs. I mounded all of it into a ramekin, knocked it out onto a plate, tossed a chiffonade of herbs over top, hit it with the squeeze bottle and brought it out front, set it on a table in the middle of the dining room.
The servers said at least 15 tables commented on it. They wanted it. The eyes lie. The tongue doesn’t.
Man than is exactly the story I like to here. Especially the bit…the customers…lamer.
So many foodies are super arrogant about how food should be pre-pared and cooked, yet many of them don’t cook themselves!! Just make it, eat it and enjoy!!
This rules.
What an epic dish – honest and tasty, exactly like it should be!