Prosatio Silban’s Table Tips: Place (A Literary Amuse-Bouche)

SOMEONE ONCE ASKED PROSATIO SILBAN his thoughts on “presentation;” i.e., how a dish should look when it leaves his kitchen. The Cook For Any Price thought for a moment before replying.

“I suppose it depends on your notion of what the food’s for,” he said. “In ancient and epicurean Pormaris, more than elsewhere in the Uulian Commonwell, cooking is an art like music, painting or courtesanry. There, the current fashion is to pile the food as vertically as the ingredients and imagination will allow. Perhaps they think it accents the dinner setting. Continue reading “Prosatio Silban’s Table Tips: Place (A Literary Amuse-Bouche)”

Cheap Sonoma

SOUNDS LIKE A CONTRADICTION IN terms, especially if you live here in Recently Discovered Paradise. But travel blogger Lisa Mann’s Sonoma On The Cheap goes a long way toward resolving it. The site is frequently updated and covers the entire county, not just the city, of Sonoma (minor quibble: WHEN will people LEARN the %$#@!ing DIFFERENCE?!?). Well organized and bite-sized articles detail cheap-to-free food, events, lodging and more. Check it out at http://sonomaonthecheap.com/.

Note: This is an unsolicited review resulting from chance discovery. Hope you enjoy it!

The Brotherhood of the Dunk

YOU SEE THEM CASTING FURTIVE kitchenward gazes after a good dinner of roasted chicken or perhaps beef or lamb, excusing themselves with a piece of bread and trying not to run. Shortly afterward, stifled sighs waft back to the dining room.

Did I say “them?” I mean we. The Brotherhood of the Dunk.

The Brotherhood is a fine example of what ethnologists call Mystery Schools. These institutions, which flourished in Greece and Egypt at appropriate times in their country’s histories, were religious cults whose worship was based on an initiate’s experience of something — something wordless and immediate, so all-encompassing and clarifying that it couldn’t be shared unless, perhaps, through the eye-spark of mutual recognition.

For in truth, no words can truly substitute for the experience of dipping a piece of crusted bread into warm rendered golden animal fat, swiping up the pan-cracklings and biting into the result. The tang of drippings-soaked bread caresses your nostrils; the smooth liquescence balances and softens the dry crunch; the mouthfilling chorus of bitter sour salty sweet; the elusive fifth flavor whose harmonies transform the products of baker’s oven and roasting pan into something akin to what the angels, if they exist, must eat. (And if they don’t exist, then there’s more for the rest of us.)

Great care must be taken with this art, whose practitioners flavor it according to personal taste: some dunk only the inner, soft parts of the bread. Others use the crust to dislodge from the bottom of the pan toothsome chunks of blackened goodness. Still others will press down the soft side like a sponge, gingerly plucking at the rapidly moistening crust and trying not to get their fingers too greasy. (Good luck.)

It is said that a man may be known by his dunkings, but I have seen little evidence to support this; some of the most otherwise timid souls I know dunk with a gusto and joie-de-vivre rivaled only by Paul Bunyan at a flapjack bar. Nevertheless, if a man tells you that you can find God in a piece of bread, don’t believe him — dunk for yourself.

Minute Mitzvah: You Are How You Eat

TUESDAY’S NOT TOO LATE FOR a Monday Mitzvah, unless you’d rather read something else.

Today: Don’t eat what’s not kosher (literally, “proper, fit”).

Let’s correct two misconceptions:

1. Kosher is hygenic.
2. Kosher is rational.

The basic rules from Leviticus 11 and Deuteronomy 14 are to eat nothing from the sea without fins and scales, nothing from the land that’s not a split-hoofed ruminant, and no avian predators or bats. From a particular perspective, they are both arbitrary and culturally specific as Western mores against dog or (mostly) horse. The only real reason for a Jew to “do” it, simply and honestly, is that it’s a Jewish thing to do — either as a mandate from God or cultural co-creation. Most Jews I know keep kosher to some degree (some through active opposition), and one consequence of its intentional practice is to reveal the tangible connection between you, the food, the people who grew it, the way it came to you and the world of which we’re all a part. And that’s not arbitrary at all.

Exercise: Look at what you eat today, and why.

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