Last Meal

If I were to perish tomorrow by rapture, natural disaster, extreme violence, stupidity or otherwise this is what I would want my last meal to be. There would be no lobster, foie gras, truffle, caviar, wine or cream. Only this...

Chicken braised in Dark Soy Sauce and Ginger

...with a bowl of Jasmine Rice and a pot of Jasmine Tea to end the meal.

I never ate a lot as a kid, in fact, I ate so little that my family worried about me. I'd struggle to finish a cup of rice. And then my Grandmother would cook that dish for me. A simple dish using only three major ingredients and eaten only with white rice. I ate plates of the stuff.

This food was prepared by Grandmother who stood no taller than 5 feet, weighed no more than 100 lbs and had a pacemaker helping her loving heart.It's probably been 15 years since the last and final time she cooked this for me.

I can make it but it never tastes the same and it never will.

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Natural Artistry

I often find myself asking if artistry is possibility in cooking. And then, for the second time, I watched this video:

I was nearly moved to tears.

I watched this presentation at Ferran Adrià's visit toToronto. It's from the DVD accompaniment to the Natura cookbook. Natura was authored by Albert Adrià, former Pastry Chef at elBulli (I've just heard he has left the elBulli team, a devastating blow to the restaurant).

I'm still a firm believer food is first and foremost a craft. However, it does have the ability to transcend boundaries and incite emotions. Although not an easy task, when it does happen artistry is achieved and a new level of cooking begins.

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