Food Apocalypse
Do you ever get the feeling that fine art is going to wind up in your lifetime? Of course you do. You realize that there is nowhere to go after postmodernism. But I'm not complaining. What I do find interesting is cuisine these days. I was hearing about a dish made from watermelon, mint, and feta cheese. They said it was good. My question to you is, have we reached a point where any ingredients at all can make a dish that cutting-edge foodies will love?
You wouldn't think so. I mean, taste is a much more intense sense than sight for instance. You can always put a mess on canvas, and somebodies will love it, because the price to looking at something very very ugly is low. But you would think that people would be more discriminating when it came to food. Eating something that tastes really bad is a really bad experience.
Still, I can't think of any assemblage of ingredients (good quality ingredients of course) that is intuitively so bad that even eat-anything toffs would hate it. Can you?
You understand what that means now. Cuisine is over. You can all go back to eating Spaghetti-Os.
You wouldn't think so. I mean, taste is a much more intense sense than sight for instance. You can always put a mess on canvas, and somebodies will love it, because the price to looking at something very very ugly is low. But you would think that people would be more discriminating when it came to food. Eating something that tastes really bad is a really bad experience.
Still, I can't think of any assemblage of ingredients (good quality ingredients of course) that is intuitively so bad that even eat-anything toffs would hate it. Can you?
You understand what that means now. Cuisine is over. You can all go back to eating Spaghetti-Os.
posted by apk01004 at 2:46 AM
2 Comments:
(mcsweenys review of new foods)
Coddle
Submitted by Alex Johnston
Coddle is a form of stew, made in Ireland, with sausages, bacon, onions, potatoes, pepper, and water. You take a saucepan two-thirds full of cold water and add as many sausages as you like, as many slices of back bacon as you like, as many onions as your appetite can handle, and as many peeled floury potatoes as your heart desires. Then you put it on the heat. When it boils, turn down the heat and simmer it for half an hour to ensure that all the pork products cook through.
The culinary-minded will have noticed that at no point do any of the meat products go through the normal processes of browning, searing, crisping, etc., that transform sausage and bacon from mere oversalted lumps of pig into splendid delicacies. No, they are simmered in plain cold water with only potato, onion, pepper, and their own salt for flavoring. No wonder, then, that the sausages come out looking like boiled human penises, while the bacon is flaccid and greasy. Coddle is a really shit meal, the food equivalent of a wet Wednesday afternoon in Bray, which is a small and not very exciting seaside town about 15 miles south of Dublin that's chiefly notable for having a mildly pleasant view of the Irish Sea. It is proof that even traditional cookery with top-grade organic ingredients is perfectly capable of producing something that tastes absolutely fucking disgusting.
(this immediately came to mind..)
Hmm. Maybe it makes a difference if the food is correctly prepared. My father conned us into eating baked romaine once.
Now I'm not saying that a foody would dismiss that as inedible. But I did.
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