As a committed home cook, I realise that all ingredients are not created equal. Some engender a sense of luxury, some a sense of warmth/home, some a sense of wonder and others well just blah!
My stance is that I tend to believe that all ingredients (apart from perhaps Kimchi, certain meats and condensed milk) have a place in my kitchen but getting them should not be an adventure sport.
There is a certain type of foodie (often new and trying to ‘make their mark’) who seems to ignore the basic premise that food should taste nice and focus on just how hard it is to get hold of the item. No eggs, cheese and ham from the local store for them – nope.
They need to ‘climb every mountain’ before they find the diary equivalent of a speak easy where they can find cheese produced by cows tended by a family of ancient nomadic vestal virgins on the steppes of Mount Vesuvius . Does it taste nice? So not the point!
Surely, a real foodie sets their parameters about what they accept – Organic? Locally sourced? Pesticide free? Low food miles? Artisan produced? – and then focuses on taste?
If it fits within the confines of my conscience, I’m prepared to try most things once (not in the case of men but food, I would like to point out). So rather than tootling up Kilimanjaro and bothering innocent confused cows, think I might stick to figuring out the veggies in the local Turkish store.
Adventure eating sounds far too much like hard pretentious work and that is my least favourite part of the foodie culture!
L xx
Follow me on @alittleofwhat
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