Gerard’s Blog: Savour Flavour


It’s happening.  I’m developing a taste for the subtle flavours.  I can eat a boiled vegetable with no seasoning.  I love the taste of a tomato off the vine. Try a kohlrabi today; peel it, slice thinly, eat slowly, savour the crispness and rush of liquid as it flows across your parched and desirous palate.  Meat and fish are great, as is, seeping in their own juices. Skip the gravy; save it for the nearly rotten meat, when you need to hide the rancid taste.  Use gravy in the way perfume was once used to disguise body odor.

Salt is a cover; it is there to disguise flavour, not enhance it.  Same for sweetness.  And pepper and curry and cinnamon and nutmeg and all the rest.  Rise up people and revolt!  No longer allow yourselves to be chained to culinary tradition, which encourages the bathing of food with herbs and spices, such that you will be indifferent to the plethora of food mediocrity.  Good food has its own good flavours.

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