Thursday, October 29, 2009

The Good Housekeeping Post :)

Those who relish cooking, enjoy the whole process. Yeah, the cleaning up after the cooking bit too.*
But what's most crucial is getting the ingredients part, a tedious job, but very fulfilling. Sourcing the freshest veges and the succulent fruits from the farmers' market rather than hopping to the nearest food mart. Threatening the butcher with dire consequences if he didn't deliver the required cut. Or spending, obscene number of hours at the spice market... sniffing for the right asafoetida or maniacally looking for the purest saffron. A real cook, enjoys the whole process. And Lebanese cuisine demands such cooks.
Though the cuisine has few ingredients, and simple methods, it is extremely flavorful, nutty, zesty etcetera. Freshness of the ingredients comes through in each bite. Try hummus at a fine Lebanese place, and you will begin to comprehend the magic that fresh lemon, racy garlic and plump chickpeas can create.

Now, can we talk a little about the humble eggplant or the aubergine, as we have learned to call it. I can't imagine doing anything with the eggplant, apart from roasting it, and then frantically smashing it to come up with Baingan Ka Bharta [eggplant smash]. And that's about it.

However, the French are known to create wonders with this vegetable - Ratatouille Terrine [go figure] and Yemenite Eggplant [go figure again] for instance. Very complicated and supposedly very delicious too.
French are very particular about their food, and about their recipes too. Google French Recipes and it prompts you with Easy French Recipes. :D Nah, nothing easy about this cuisine.
On a completely different note, somehow I think, the French invented fine dining. Mac & Cheese needs no fine dining experience, neither does aloo paratha. But Ratatouille Terrine, certainly does.

Have you ordered Domino's pasta? Then you perhaps, ate pasta, because 1) you were bored of pizzas or 2) were in the mood for some Foreign khana 3) saw the ad, liked what you saw and wanted to try it[oh c'mon I
want to believe this :)]. Thing is, if you are a true pasta connoisseur, you wouldn't want to ruin your pasta experience with some quick fix domino's. The gourmands know their cheese and their fusilli and rotelle. There's no fooling them with just a cream and tomato options. Comprendere?

*here's my tip – clean as you go. Don't pile up the mess for the last.

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