Cooking truly is an art form.
Art typically has to do with taking what we already know exists and replicating, altering it, until some kind of expression is achieved through the interplay of balance and dynamics that are discerned; art, in many ways, is a science because of this.
The real issue is that beauty is in the eye of the beholder, but perhaps we foodies should say something like, “Taste in the mouth of the eater.”
I can make a perfectly delicious meal- one that I find to be good and flavorful- and someone else may think that the meal in question is too salty, not salty enough, too sweet, too bland, and so on down the list of possible criticisms.
In my own experience, I can say that food should be presented in an aesthetic way, and that the aesthetic need not be extreme; simply choosing the correct color plate or bowl in which to present the food can entirely change the perception of it.
Naturally, it’s probably best to go with the opposite of whatever the season is; in summer, serving foods in cool colors such as green and blue will give a sense of being refreshed and at peace in heat, and in winter, pinks, oranges, and reds will help warm your chilly bones.
High Summer has fallen upon Alabama, and even though I’m sweating, I much prefer the heat in the air to the cold of winter.
But more than that, I prefer when the seasons find their balance in Spring and Autumn, when the weather stays in the low 80s and is relatively mild. I can handle that.
So it is with cooking. The Fried Rice Rampage had a short break yesterday but will be revived soon. I plan to master Fried Rice and then challenge other people to make better Fried Rice than I. The Shrimp Fried Rice turned out really nice, I think. My big issue now is trying to find balance between soft and crispy rice; I’m not sure which kind of Fried Rice I prefer. The crispier rice actually ends up tasting more savory, something I find interesting.
Gigi’s been sick lately, but after eating my Shrimp Fried Rice, she perked right up. (Okay, that’s not quite how it happened, but I can dream.)
Sometimes, I think that it’s too bad that I don’t eat meat; some of the recipes for various world cuisine require meat, and that would be an interesting flavor to add to the mix.
During the 4th of July week, we had some of the Morning Star burgers, and Gigi had grilled one up, made a burger with all the works, and sliced it in half. I ate the half she didn’t want, and by God, it tasted like an actual, honest-to-goodness hamburger.
My brother and I argued about this the other day because he said that he eats actual meat and that the Grillers do not taste like hamburger in any shape, form, or fashion; I retorted that any kind of veggie meat tastes like real meat in context, and that I had eaten the piece of Gigi’s burger and wouldn’t have believed someone if they had told me otherwise that it wasn’t an actual hamburger had I not known.
Anyway, I think it would be fun to try making fried rice with some Soyrizo…if I can find any. I’ve only had it once, and I can’t remember where I found it, but it was spicy and mouth-watering.
Tomorrow, I’ll try to post some pictures of my fried rice.
Get your nosh on!
- Come On Down, You’re The Next Contestant On The Rice Is Right!
- Shrimp Fried Rice
- Bacon Fried Rice
- Recipe: Filipino Garlic Fried RiceRecipes from The Kitchn
- home and food/seafood fried rice
- Fried Rice with Smoked Mackerel
- Nasi Goreng (Indonesian Fried Rice)
- My Version of Getting Drunk
- Ham Fried Rice
- Blog Crush: Chopstick Diner