Eating good food, is savouring that which someone else, be it a Michelin Star Chef or a home cook, has prepared with skill and respect, and that it is well seasoned and thoughtfully presented.
Cooking good food, is taking my time, putting in the effort, to do the same.
I prefer to be known as a “Foodie Wannabe”. The term Foodie is just too onerous. As “Foodie Wannabe” I can make mistakes, I do not have to know if the sauce is one of the five “mother” sauces¹ or a derivation or “little sauce”. I do not have to define a gastrique² on the spot, juggle culinary terms, or know the recipe for egg pasta³ off by heart. I can express my love for, and opinion of food without any filters. Of course, I am still open to criticism, scorn, and ridicule, but eating and cooking are passions, not my job.
When I/we Travel. Once we, my wife and I, have picked a destination, the next step is finding restaurants. Yes, the trip is planned around the eating. We have even picked destinations starting with the restaurants, and come to think of it, that is mostly what happens. Authentic local cuisine is what we are after, local dishes prepared by locals, ranging from street food to high-end dining.
My motto is BYH: Broaden Your Horizons™.
The dining experience is heightened if we are joined by fellow food lovers, especially my best friend, Jaco.
¹. the five “mother” sauces Béchamel, Velouté, Espagnole, Hollandaise and Tomate.
². gastrique: French for basically a sweet and sour sauce, the sweet is usually fruit, and the sour is vinegar.
³. egg pasta: flour, salt, eggs and olive oil. Whisk 2 cups of flour and ½ teaspoon of salt in a large bowl. Create a well in the middle of the flour, add three large eggs and one tablespoon of extra virgin olive oil…..
So is it perfect?! Is the pastry overdone? is the tenderloin too rare? Is there enough duxelles? Where is the garnish? Where are the sides? How did it taste? I think you get it fellow ” Foodie Wannabes”.