I ask your indulgence. And your mercy. I am about to record some things that will provoke widespread disagreement, and occasional outrage…because the theme is pretty much the diametric opposite of a cooking principle most Americans have been taught to embrace. And here it is:
I’ve had it with the over-use of herbs.
Sneer, scoff, strew scorn…but hear me out, because I’m convinced there’s at least a grain of truth in this screed.
Tuesday, November 13, Lead Story:
Herbs: On the Way Up in Colorado…On the Way Down in My Kitchen!
It is time to speak the unspeakable: I think the home chefs of America are unduly herb-obsessed. I think our home food would be a lot better if we all became less herb-worshipping. And I’m not even high! Read on Tuesday what is sure to be one of my most controversial rants ever.
The 2012 olive harvest has begun in Europe…hooray!…and will continue in some European spots through February. Wise producers will send their new oils here quickly…since the dirty little secret of olive oil is that it never is better than on the day it’s pressed! But we’ll discuss this year’s best oils down the road. For now, in preparation for the season…let’s look at the regions that are likely to yield this year’s best oils!
Whenever Greeks meet in public…a party-like atmosphere ensues! I’ve seen this at hundreds of open-air dining tables…and, also, at Greek’s great markets. The big downtown market in Athens is among my faves: early-morning bustle reminiscent of the old Les Halles in Paris…plus coffee and eating and drinking! The place is ringed by dining establishments….which I cannot resist, even at 9AM! See it all on DRTV.
Cantonese Dim Sum…a magical and wonderful collection of little bites…that can be completely confusing to order! Many friends skip Dim Sum completely because they just don’t know what to choose. If you go to a place that wheels carts around, ordering is more of a point and hope; you can just point at what looks good—and hope it’s delicious. If you go to a dim sum place where you order from the kitchen, however, you really need to know your dim sum.
