Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

      Pan-cooking a $5 package of fresh chicken breasts......enough to feed five or six adult humans......a highly spiced/seasoned portion of bird flesh for a buck a person......for 8% of the menu price at most local, waiting-line,  dine-in feeding holes in Atlanta.......The foul was accompanied by pan-cooked red skin potatoes, cooked in the same pan, with dried rosemary and additional olive oil, sea salt and ground peppers......and some cole slaw of red, green and purple cabbage, carrots, mayonaisse, celery seeds and white balsamic vinegar........Total Production Cost of ingredients was less than $10~..... . a 'next day' leftovers  $4/serving lunch....with raw chopped cabbage, hashed browns and sweet & savory "wake the dead" Fly By Jing 'Extra Spicy Chili Crisp Sauce

                              choosing between some fresh chicken livers, rolled in yellow corn meal, crushed rosemary & corn starch, then fried....crispy........lost to a more puerile indulgence.....last evening.......the 'liver' is 'on' for brunch, tomorrow.....sorry about that Marie Antoinette.........what do you mean by ....'I imagined that you'd be serving pheasant with prunes over saffron basmanti....Incidentally, I forgot that I had made other plans for brunch, tomorrow....' How about a maple syrup dip for the 'livers'?, or spicy barbequed quail breast...on a light, crispy Belgian waffle....drizzled with maple syrup...or sourwood toast points, aesthetically smeared with a sweet mango/blackberry chutney, perhaps...to be eaten with one of Sergie Rachmaninov's fancy Art Nouveau forks, Your Majesty ?.....No?..Well, I'll reckon that I'll just have some doves eggs custard with sponge bundt cake, soaked ...

remember  the adage: 'the last taste is the last forgotten'.....and that is never parsnip latkes with lox and horseradish creme....is it?

   

Last night, I dreamt of 'Gibson's' sweet and spicy Brunswick Stew....and, this afternoon made my dream stew manifest in a white porcelain bowl.....My Version, who's 'secret sauce....pictured at right, above....is 'Brooklyn Dlhi's Tikka Masala simmering sauce.... is much 'better' than Big Bob Gibson's, I think..... As a kid, we always had a slice....or two....of one or another of Gibson's famous pies......mine, then, was lemon icebox.....to refresh one's palate after the savory stew......and reset those taste buds....still sending the Brunswick signals....for half an hour......Even now, I scrape my tongue with an antique ivory 'tongue scraper' after spicy foodfests.....who wants the lingering taste of onions and garlic, when sweetness is available?