Something in the air
In spite of the fact that many illustrious chefs these days recommend a tinned substitute for cooking, he de-seeds each tomato completely, carefully dicing the flesh as it gives up its distinctiveness to the air around him, which he steals with a small nod. Where I’m sitting, I get the essence a little later, when he has already moved on to shredding a few carrots, which release their earthy, sweet smell into the same atmosphere that is still carrying the tomato. He moves on to peel and crush a big clove of garlic under the handle of his knife.
- Category: General / Misc
7 comments add one below
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Neville Hunt over 4 years ago
Great! QED!
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Frenchie over 4 years ago
And I got a whiff of garlic. Your “writing exercise“ is turning out rather well.
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Neville Hunt over 4 years ago
When I started the exercise I wasn’t sure how it might go as it seemed very difficult.
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Neville Hunt over 4 years ago
Sorry Drew, but what’s pasta is pasta!
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VerityAlways over 2 years ago
Is this a Bolognese?!
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Neville Hunt over 2 years ago
Indeed it is Verity. The Italians (and some posh Brits) call it Ragu though.
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VerityAlways over 2 years ago
Ragu brand is the new mix! my midnight hunger doesn't have this patience.
