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LOIS’S CHICKEN CURRY

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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.

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TRUFFLE FEVER

Truffle butter under the breast skin, grated truffle added during cooking.

Truffle butter under the breast skin, grated truffle added during cooking.

One wintery evening in Canberra, I tried a beer brewed with truffles and spices. It tasted like a gorgeous big slice of Christmas cake but, amid the other flavours, I couldn’t find the truffles.

But, up to then, I had never tasted the mysterious fungus. Of course, I had been reading about it for years. But no description was able to convey to me what truffles smelled like, or what they tasted like. Ultimately, language—no matter how subtle and dexterous—cannot capture an experience accurately enough to allow someone else to live it.

So, during winter 2013, I went on-line and ordered a truffle.  Yes, it was expensive, but when compared to a truffle dinner at a restaurant, it was affordable.

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