A favorite book of mine is Food Philosophy, written by David Kaplan. He has an entire chapter about Food Existentialism and discusses topics like Why Does it Matter What We Eat - really thought-provoking stuff. Perhaps you would enjoy it as well...
The purées look marvelous - equally good without the butter, once achieving an appreciation of food without butter.
I’ve been dithering about investing in a Vitamix and this might push me over the edge. My kenwood just doesn’t get the smoothness I crave. Great photos btw, very appetising!
Adding my thank you for the carrot purée. A delicious and easy yet impressive addition to my toolbox. It was immensely enjoyed by all, except the teenager recovering from wisdom teeth extraction for whom it was expressly prepared. Of course, because, you know, teenage boys.
I'm not sure what I could possibly have been doing to have been to busy to have never made carrot puree when it looks and sounds so good. And whatever age you might be, to be told you did the correct seasoning is worth a glow of pride
I’ve been known to roast and then Vitamix them with some strong stock and thought that was pretty luxe, but this caramelising in butter situation is outrageous restaurant stuff and I must try it at once.
I keep hearing about Beckett. I have a bunch of his books here. I have other reading I need to do first, but once in a while I’ll read a page or two of Beckett when I’m supposed to be reading something else. It’s always good.
I read a short story a while back that was absolutely unlike anything I’d ever read.
whenever i see that you've posted an update, i get excited and look forward to my morning coffee so that i can read it without any other distractions. thank you for keeping this appointment.
I have always wanted to be a Vladimir but in my heart I know I’m an Estragon. Thank you for invoking one of my favorite writers, whose work I haven’t read in too long. The purées look and sound wonderful, and their colors are vivid and…hopeful. Cheers
You are profound. The words about the hats one wears at work... so true. And 'something' becoming 'everything'. Obviously you are a great chef but you're a great writer too.
A favorite book of mine is Food Philosophy, written by David Kaplan. He has an entire chapter about Food Existentialism and discusses topics like Why Does it Matter What We Eat - really thought-provoking stuff. Perhaps you would enjoy it as well...
The purées look marvelous - equally good without the butter, once achieving an appreciation of food without butter.
I’ve been dithering about investing in a Vitamix and this might push me over the edge. My kenwood just doesn’t get the smoothness I crave. Great photos btw, very appetising!
Adding my thank you for the carrot purée. A delicious and easy yet impressive addition to my toolbox. It was immensely enjoyed by all, except the teenager recovering from wisdom teeth extraction for whom it was expressly prepared. Of course, because, you know, teenage boys.
I'm not sure what I could possibly have been doing to have been to busy to have never made carrot puree when it looks and sounds so good. And whatever age you might be, to be told you did the correct seasoning is worth a glow of pride
I’ve been known to roast and then Vitamix them with some strong stock and thought that was pretty luxe, but this caramelising in butter situation is outrageous restaurant stuff and I must try it at once.
I keep hearing about Beckett. I have a bunch of his books here. I have other reading I need to do first, but once in a while I’ll read a page or two of Beckett when I’m supposed to be reading something else. It’s always good.
I read a short story a while back that was absolutely unlike anything I’d ever read.
Mmm, that carrot purée.
whenever i see that you've posted an update, i get excited and look forward to my morning coffee so that i can read it without any other distractions. thank you for keeping this appointment.
I have always wanted to be a Vladimir but in my heart I know I’m an Estragon. Thank you for invoking one of my favorite writers, whose work I haven’t read in too long. The purées look and sound wonderful, and their colors are vivid and…hopeful. Cheers
You are profound. The words about the hats one wears at work... so true. And 'something' becoming 'everything'. Obviously you are a great chef but you're a great writer too.
Oh my God, that sounds soooo good! Can’t wait to try them. …and as always, beautifully written. Thanks so much.
Yet another fun and interesting post…
That gnocchi looks so good.
Thank you Wil. Both will be lovely to try. If one was not a huge fennel fan, would you be averse to another flavouring??