Tuesday, August 17, 2010

Every little bit helps . . . .


A reader and friend recently mentioned how she now springs for great cheeses and that better cheese makes a big difference.
In my life I've undergone a huge transformation in coming to value food, cooking, and all of their benefits. I'm still learning and changing daily.
One of the biggest leaps I think I took, and one of the hardest to instill in people, is to "realize" that no ingredient in a dish is too small to solicit care in buying. In other words, I started out only valuing the headliner of the night. Dropping cash on a great steak with a story (from a local farm, grass fed, etc.) and the supporting ingredients received no attention other than preparation.
The rest of the cast was somewhat carelessly plucked from regular supermarket shelves. So while the steak shined, the rest of the crew failed to support it. Mashed potatoes were run of the (food)mill piled next to roasted carrots that were blah at best.
Over time, Ive come to value every little thing that goes on a plate. That carrot especially, which can so easily be just a carrot, or can just as easily be so much more.
Yes, it will cost you a little more, but it will force you to simplify your process a little bit and do less to muddy the quality of what you've purchased. Always a great thing in the kitchen.

5 comments:

  1. So true, so true. I hate going out for dinner and having a fabulous entree and the sides seem like an afterthought. It's almost as if some places think, "ok, they've ordered a steak, now what do we put with it?" Obviously you don't want your sides to outshine your entree, but restaurants need to step up their game with the sides.

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  2. Its really beautiful when you eat something, and every single thing on that plate is the best thing you've ever tasted. The carrot is the best carrot, the potato is the best potato, the meat is the best meat. That's when you truely know that the meal is completely worth it.

    Top it off with a great glass of wine? That's my paradise.

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  3. You mentioned, in an earlier post, about how you would write your recipes. As you know, there are a gazillion cookbooks out there. You know what's NOT out there? How to buy good food. I bet you could make/sell videos on how to find good food (part of the challenge is how to find good food in more "out of the way" places, i.e., outside major cities).

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  4. Love it! Nothing worse than to get a great steak and have a mediocre (at best) side with it. Cheese could easily be my passion coming from WI so I know you can't skimp on good cheese. Recently just paid $40/lb for 25 yr old cheddar! Would do it again in a heartbeat! I would love to hear more on the subject...!

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  5. is this a taste you develop, because i will have to watch out for it next time i buy carrots from the farmers market, verse supermarket/trader joes organic carrots?

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