The few memories that I retain of my childhood have to do with the food. I remember when I was 4 o 5 years old (and I believe that even more) I ate paella using a mussel shell as a spoon. I also remember the first time I ate Vichyssoise, I was probably 5 years old, but I still can't forget the taste of that white, cold and delicious cream seasoned with a pinch of chopped spring onion with crotons.
Well, I don't go on with my stories any longer because this is a culinary bloc and not my biography, hehehe. What you will found here are a lot of recipes and ideas to curry out in your kitchen with many or with few ingredients. It will not matter if you don't have a clue about cooking. Well, don't take it personally; I am not talking about you. But I remember one of my friends who made a Spanish omelette without strain the oil, so he mixed the potatoes, the eggs and the oil; all together… can you imagine? Thank God there is not many of those.
In this page you will found different tricks. For instance, you are boiling milk and you completely forgot about it, so the milk goes on and on until spills by the stoves. I had recommended putting a spoon and this would not have happened. Things like that, or have to add Japanese ingredients, very healthy and digestive, that can be perfectly introduced in our gastronomy. Another thing I would like to focus on is the knives. Honestly, when I go to cook at a friend's house I always go crazy. That’s the reason why I have decided to bring my own knives when I go to cook to somebody else's place, though I know is illegal. People seem to not realize about the importance of a good knife: a sharp knife cuts and a blunt one just crushes. That will affect what we eat, because when we crush the food, it loses water, becoming drier, insipid and it will not be the same.
We also talk about the history of gastronomy, such as the introduction of cocoa consumption in Europe and the New World. Or the origin of Foie Gras that goes back to the ancient Egypt. Did you know that the discovery of the tinned food was promoted and subsidized by Napoleon, after losing so many men during their campaigns in Egypt? Is not only us who are what we eat, also our ancestors were. Thank to them we have what we have now (although some parts of this society, that I will friendly call gastronomic terrorists are determined to squander this vast culture). These terrorists are not other than these fast food companies and frozen menus.
Unfortunately, those terrorists are everywhere, if you don't believe me I recommend you to watch the movie Supersize me by Morgan Spurlock.
With education and good ingredients we will try to combat this cancers that affect our gastronomy.
Bon appétit!
