Sea Biscuits
Posted on November 12, 2006
Cooking and eating are, for me, two very distinctly seperate pleasures. Queerly enough, the detached tranquility that creativity in the kitchen confers upon me is infrequently accompanied by a desire to eat what has been created. In my little world, the inspiration to cook usually begins with hunger (or, at least the realization that I must eat something), and once I’ve triangulated precisely what my palate desires, laboring painstakingly for hours over the smallest details is a thing I involuntarily wallow in. I rarely eat in restaurants, and everything I cook for myself is wrought almost entirely from scratch. Resultantly, I get lost in the focus of flavor orchestration and become blissfully removed. But once the idea is consummated, I’m usually sated by the work itself.
I suppose it’s for this reason that I’m primarily wont to concoct numbingly simple preparations when I’m truly hungry. If it’s a quick dish, it should have no more than four ingredients and be cooked in a single vessel. Smoked, stewed, braised, and simmered dishes work out well too, even if they’re a little more involved. After thirty minutes of prep, I can leave the heap to cook for a few hours and be truly ravenous when the transformation into food is complete.
The best strategies are often just as doomed for failure as the worst.
How a preparation as simple and normally expedient as bruschetta can suddenly occupy two hours of a truly hungry person’s time is beyond me, but it happened. The result occupies the plate in the image here.
I’ll tell you what went into it when I’ve recovered the time I wasted writing what you read above.
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