--  a podcast and website dedicated to anecdotal cooking as expressed through my poetry and foodstuff --  a podcast and website dedicated to anecdotal cooking as expressed through my poetry and foodstuff listings.
CULINARY MUSING 012: March 22, 2006 [listen]

Cooking Technique

I've been told that the perfectly prepared dish does not require any tableside augmentation, such as salt or pepper. To add salt or pepper, least to say using a condiment such as catsup, hot sauce, or mayonnaise to enliven the dish, could be interpreted as an insult to the cook, uh chef.

Being that I am a person raised on condiments, this maxim seems a bit extreme. I like to eat unfettered.

Be that as it may, if the chef has taken the time to air on the side of improvised greatness, or has taken the time to measure and perfect the dish to the nth degree, only to have someone sit down at the table to "dine," but instead decides that one wants to "eat" dinner by smothering the dish in catsup so to desensitize the ingredients for consumption in a blanded inhalation, then so be the greatness thrown into the wind and the measurement be nullified!

Short of using condiments as primary ingredients, the embittered cook/chef now can only relish in the technique(s) applied. Such enchantment and sophistication reside in the private grandeur of airy artistry and measured mechanics.

Poem [listen] Foodstuff

Cooking Technique

Before tasting the test,
A technique must be cooked
To produce an instance.

Gaming magic,
Manipulating gadgetry--
From toys to tools,
Application rules.

Technique for instance results in a pass;
However, success is cooking
In provision en masse.


Fresh Parsley
Medium Pepper
White Onion

Springivera Pasta Salad

Lemon Oil
Roasted Red Pepper
Snow peapod
Diced Egg
Diced Plum Tomatoes
Grande Provolone (sharp)
Small Round Pasta

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Copyright © 2006 by Edward K. Brown II, All Rights Reserved