This was supposed to be a post filled with pictures of great food and a detailed description of each ingredient and the process that ultimately leads to fried mozzarella with salsa, fresh ciabatta bread with olive tapenade, fresh basil, provolone cheese and tomato and pepperoni slices. With the not very dry but still good Jacob's Creek Chardonnay. And the 70% cocoa chocolate.
Needless to say the food and drink got over before I realised that my initial intentions, albeit good were forgotten in the hedonism of atherogenic food.
Then I slept.
Now awake, all I can do is gloat with my cup of coffee and offer little tips.
Buy bread crumbs and frequently practice crumb-frying. It's a skill that can and will come of assistance when all else fails.
The keys to good salsa are coriander (or cilantro if you prefer) and believe it or not Cumin (jeera, you katpadi). But tomatoes being anemic at this time of the year throwing in some prepackaged puree is a good idea if one is mildly anal about the redness of it all.
Olives. Anytime, any place, anywhere. Beware the pre-pressed variety that has the oil and the life has been squeezed out of it. Those aren't worth the brine they're soaked in.
What else? Bread should be fresh and if consumption is contemplated with all the above flavours, stick to a single grain bread. Weird grains, as Calvin has said, sometimes adds a conflicting taste to the food.
I want to leave it all get paid by travel and living (which apparently has a show called Wife-Swap, and which unfortunately is not what I think it is) and do an Oliver's Twist like show for them.
Well, not really but it would be close behind NeuroSurgery in the Grand Scheme of things.
Needless to say the food and drink got over before I realised that my initial intentions, albeit good were forgotten in the hedonism of atherogenic food.
Then I slept.
Now awake, all I can do is gloat with my cup of coffee and offer little tips.
Buy bread crumbs and frequently practice crumb-frying. It's a skill that can and will come of assistance when all else fails.
The keys to good salsa are coriander (or cilantro if you prefer) and believe it or not Cumin (jeera, you katpadi). But tomatoes being anemic at this time of the year throwing in some prepackaged puree is a good idea if one is mildly anal about the redness of it all.
Olives. Anytime, any place, anywhere. Beware the pre-pressed variety that has the oil and the life has been squeezed out of it. Those aren't worth the brine they're soaked in.
What else? Bread should be fresh and if consumption is contemplated with all the above flavours, stick to a single grain bread. Weird grains, as Calvin has said, sometimes adds a conflicting taste to the food.
I want to leave it all get paid by travel and living (which apparently has a show called Wife-Swap, and which unfortunately is not what I think it is) and do an Oliver's Twist like show for them.
Well, not really but it would be close behind NeuroSurgery in the Grand Scheme of things.
