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I heard a story once that, back in the 20s, someone described jazz to Stravinsky, and that his syncopated atonal style was his attempt to replicate the musical style from description alone. I don't know if it's true, but I like the idea, and every so often it occurs to me as a good comparison tool.
Today, for lunch, I had a 'curry' which was must have been crafted by someone who was at home in a kitchen but had only ever had curry described to him. It was yellow, and warm, and served over rice, but there the similarities ended. I've had curries from India, Thailand, Japan, and many places in between, but this didn't resemble any species I knew – I couldn't even identify the spices used in the sauce. To add insult to injury the 'Asian vegetables' on the bill bore an uncanny resemblance to standard North American 'mixed vegetables' but with bean sprouts added. Ever had celery in curry before? Me neither! It was not a successful experiment.
A friend of mine from 'the old days' (i.e. more than three years ago) came to visit recently. He said, 'when did you become a cook?' When I moved down here, that's when! There are good places to eat, here, but they are a long way from me and each other and definitely not suited to a quick nip at lunchtime. If you want something edible you've got to make it yourself ... the only trouble is finding the time to make up big batches of stuff to last the week. I know what I'll be doing tonight ... ( Swimming Rama )
Today, for lunch, I had a 'curry' which was must have been crafted by someone who was at home in a kitchen but had only ever had curry described to him. It was yellow, and warm, and served over rice, but there the similarities ended. I've had curries from India, Thailand, Japan, and many places in between, but this didn't resemble any species I knew – I couldn't even identify the spices used in the sauce. To add insult to injury the 'Asian vegetables' on the bill bore an uncanny resemblance to standard North American 'mixed vegetables' but with bean sprouts added. Ever had celery in curry before? Me neither! It was not a successful experiment.
A friend of mine from 'the old days' (i.e. more than three years ago) came to visit recently. He said, 'when did you become a cook?' When I moved down here, that's when! There are good places to eat, here, but they are a long way from me and each other and definitely not suited to a quick nip at lunchtime. If you want something edible you've got to make it yourself ... the only trouble is finding the time to make up big batches of stuff to last the week. I know what I'll be doing tonight ... ( Swimming Rama )
