The typed recipe card for my father’s famous chicken curry.
The recipe card says Lois, but it should say Louis.
And I should know. Louis was my father, and the recipe is for his famous chicken curry.
Well, I’d better clarify—the curry was famous, but only among a small group of people.
In Louis’s small culinary repertoire, chicken curry was definitely his signature dish.
June 26, 2017 in Family Food, Memoir and Food
Tagged chilli, clove, comfort, curry, father, feeling, Lois, Louis, pickle, recipe, vindaloo, vinegar
The taste test. Inconclusive verdict. More testing needed.
Surely nothing could be easier than making toast. In these modern times, all you have to do is drop sliced bread into the toaster slots, push the lever down, and toast will pop right up when it’s done.
It was much trickier in my childhood. Our toasters were primitive appliances, with fold-down doors on either side. They demanded vigilance and patience, with disastrous consequences if we wandered away. These were the days before fire alarms, so burnt toast could be very burnt before the smell roused our attention.
My family also had a camping toaster, a simple wire mesh contraption held over a flame. I remember the toast it made was particularly delicious—very crisp on the outside and somehow fluffier and moister inside.
Either way, there was nothing difficult or complex about toast. Or so it seemed.
December 16, 2015 in Family Food, Memoir and Food, Taste
Tagged artisan, butter, Elizabeth David, emotion, Giulietta Carreli, John Gravois, Michael Procopio, Muriel Barbery, Nigel Slater, sensation, texture, toast
some people crave them, and other people find them unbelievably awful.
(Originally posted on Sensorium, January 27 2014)
“Eating bitter”: in Chinese culture, the phrase refers to “necessary suffering to get to a better end”—a resigned, determined reaction to the vicissitudes of life.
John Thorne, in his essay “Reflections on a Tin of Vienna Sausages”, understands the phrase in a more head-on, assertive way, as meaning “to endure bitterness by wilfully eating it” (p. 187).
Although the two interpretations are different, both of them link the emotion of bitterness with the flavour.
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Posted in Family Food, Science
Tagged Barb Stuckey, bitter, bitter melon, culture, emotion, fatty, healing, poison, receptor, salty, senses, sour, sweet, tongue, umami