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27 Aug 2009

The weight of a foodie

Since one year or so, I have opened the door that conduct toward the world of the conscious foodie world. Up to now, it has been a great journey; many books have been my compass along the way still allowing me to peek at the far landscape of the gastronomy world. The way is still long (thank God, I must say) and I will dedicate myself to it. The bad sides of this path of knowledge is that it applies to so many occasions during the day that you can end up criticizing every single bit of thing you put into your mouth.

Dining with friends can become a nuisance for them; with every mouthful your face going perplexed and analytic and afterwards all the blabla and critics. I think that sometimes it can be useful so, personally, that is why I do it; Ok, often I just cannot control my mouth.

What do we critic mostly after all? Is it taste profiles or techniques? I believe that it is mostly technique since in matter of taste there are no real absolute reference points. For instance, when is something too salty or too sweet? I guess it is matter of who tastes the food, but this can be topic for another post.
The doneness of the meat, the temperature of the items on the dish, the cooking point of starches and sometimes garnishes; none of these are so subjective but just a matter of technique and care for the dish. This is what upset me mostly. An extra thought, a simple touch, can change the dish or just make it right.

It is quite hard to contain the disappointment in these situations. Therefore, I feel like I have to apologize to my friends for being so annoying sometimes.

How do you behave? What disappoints you mostly in a restaurant experience?

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