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

This afternoon, I made a complex Moroccan (?) Stew of Chicken, garum masala, sliced banana pepper rings, oil-cured and sun-dried tomatos, dried apricots, crystallized ginger, chopped green chilis, grated coconut, chilli oil, organic Italian brown rice (Flor diRiso), dissicated blueberries, tumeric powder, crushed garlic, diced prunes, purple and orange carrots, tomato paste, ground yellow peppercorns, chicken stock, vegetable stock, chopped scallions and chopped vidalia onions, mortar-crushed rosemary, dried okra and chervil, parsley, dried coriander leaves, homemade sliced pickled purple beets, leftover blueberry preserves and thinly-sliced dates......a big Project: timing the cooking of all these ingredient!........Cook Time was 3 hours.......  much more eye-pleasing.....and flavourfull.....with some tender baby red butter lettuce, Marzetti avocodo dressing and a tart red cherry tomato, decorated with pungent scallion rings.....

 

the sweet potato that had been hidden under a magazine, is still delicious.......I'm cooking only with abandoned stuff.....the last of this and that......emptying bottles, jars, cans and bags of their contents and creating edible taste delectations from their remaining excavated or drained contents.....sweet, hot, sour and spicy, in complex combinations, is the usual 'default'.....Just yesterday, washing dishes, I listened to NPR.....Bee Wilson, discussing with Terry Gross, the forming and shaping of a child's tastes........The introduction of complex and unusual taste combinations to children, during early development, will more likely produce adults with wide range of tastes and more experimental approaches to novelty and their acceptance of the unfamiliar....This may account for the coolness of the Thai people, the dullness of the British, and the extreme omnivorousness of the desperate and the creative.....