Posts Tagged ‘stew’

beef stews weird and great

March 9, 2010

I am reading what David Tanis has to say about fusion. One of his favorite examples combines east and south. Tanis’ judgment is short and clear: “they can keep their wasabi aïoli, thank you very much” (this reminds me a little of my own aside on Pesto in this hummus article). Of course, Tanis then dives headlong into a gorgeous recipe for a “French-style [duck] braise with Chinese flavors.” (David Tanis 2008. A platter of figs and other recipes, p. 80-2. The book is a pleasure to read).

Fusion, in this interpretation, is the same as a non-original globalized mix of ingredients and cooking techniques. Robin tells me that the dapper Borås Tidning recently printed a Chili recipe. It incorporates all sorts of seasonal vegetables (Swedish, that is), a tiny amount of Spanish peppers and, as a special treat, soy sauce. It should be served with lingonberry bread. So this is Fusion for Dummies (more…)

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crunchy veggie horrors

March 27, 2008

During the 1992 opera rehearsals in the beautifully situated Swedish castle Läckö we, that is the singers, the musicians and the people who talk with their hands in their pockets (we call them producers) got mass lunch in the castle’s cozy restaurant Fataburen. As soon as the performances began, I was suddenly the only one who stayed out at the castle (the rest of the gang traveled from elsewhere) – in the most fantastic weather on the camping site nearby – and still needed lunch. They gave me a special price, and during those three weeks I tried their whole menu up and down again. This is long ago – nevertheless I should recommend their kitchen wholeheartedly even today.

…or at least almost wholeheartedly. (more…)