As the omnivorous animal Anthony Bourdain around the world puts it, when it comes to eating well, it does not seem like everything. Now, I will first admit that I like to use social media, especially Instagram. ** – My chef friend (and anyone else who cares) is jealous and angry when I eat whole roasted whole artichokes in Rome, a pile of fresh crabs in Seattle, or a range of cheeses in France. I am well aware of the tempting power of a visually stunning food image. But I also know that some of the most intrinsically savory foods have been salted, slaughtered, braised, stewed, and / or scorched in ways that maximize the taste and visual appeal cursed.
For example, Singapore’s favorite dish is flat rice noodles, sea fan or shrimp, bean sprouts, lap chang (Chinese sausage), and fish cake fried soy sauce, fish sauce, shrimp paste, and fat pork. It is uniform brown, greasy, pasty, in general, not one looks. But this is the first thing I need to do in Singapore or anywhere in the world I can find. It offers a lot of smoke, pork, fishy water and satisfying chewing.
Lim, brown, ste, sou, not tasty, but good food is often poor food, or at least necessary frugality, neither a secret nor a surprise. Feet, head, nose, organ and tail are certainly cheaper than full muscle. However, when properly handled (and most often, when cooking is slow and low with a lot of aromas and seasonings), the surrounding fat and connective tissue greatly enhance the rich, satisfying mouthfeel and mouthfeel . Chinese duck tongue spicy mustard; Hungarian beef; Indian fish head curry from Kerala; Tuscan pork stew milk; or a bowl of black Brazilian sausage – this modest, warm thing, is the world’s most What people really eat, as early as Rainbow Bagel, there are all other ways of spending.
Medium value discounted, a rare rib eye steak is a social media brainstorming, high price (if you are that person, then a dozen incredible themed tags). At a fraction of the cost of cooking, an unpretentious Alaroaner needs technical skills, patience, and clear vision to realize that, sometimes, “ugly but good” guts are glorious.