onions
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Onion overload
It is common to use a product like onions as a spice — namely, it is generally meant to give a layer of flavor. Yet, I lean increasingly into using some spices as main ingredients, instead of as added taste profile. This is such a case, with rice being added to the onion, not onion…
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Reviving my orange risotto
Where does a music composition come from? If one answers with a simple and logical “inspiration”, where is it stored in its uninspiring state? Where does an idea come from, outside of the realm of necessities? Where is the revelation coming from that brings orange hues together? I do not know, generally. Could it be…
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The gustatory joys of separatism
Not that I am against alchemy but repeatedly I am keen on enjoying some ingredients in particular for what they are, independent of the wonderful ideas of infusing them with others. The taste and texture of broccoli, of a potato, of an onion, of garlic… in this case accompanied by some lamb.
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Humble Magnificence
Three moments I recall as experiences of highest pleasure for my palate. While vacationing in Tenerife around the mid 1990’s, I ordered a simple salad to accompany a goat dish. Around 2012, it was a rack of lamb, preceded by mozzarella and tomatoes. In 2014, I smoked a Cuaba Salomones in Tokyo. That goat, those…
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As if in Disguise
Looking at these, I think of fragile, beautiful, light, angel-like formations. They are in actuality from plants that intended them as protection from being eaten, until humans discovered how wonderful it is to taste things meant to be repugnant offerings to most living animals.
Sila Blume 