The Learning Curve
Cooking is one part creative and two parts insanity. This week I tested a recipe for lamb Kofta which came out wonderful. The journey from farmer’s market to plate on the other hand was hysterical. These experiences are why I love cooking. There is always something to learn. It is through this learning process that you are forced to appreciate the efforts and commitment that goes into preparing good food.
Here in Italy I have found that doing it yourself is far easier than trying to explain or change the way people do things. None of the stalls had ground lamb which meant I had to ground the lamb myself. So I bought the lamb bone-in then I set off to the kitchen equipment shop to buy a meat grinder. The first model was a manual one that I have seen used on Iron Chef many times and there was a fancy all electric model. The price difference between the two was 26,50 euros versus 248,00 euros. Needless to say I went with the less expensive version.
Since I have a glass table the store clerk suggested that I use a wood cutting board as a protective barrier and stabilizer for my table. This is where all help ended. The directions that came with the grinder where less than helpful. In the spirit of full disclosure my love of Iron Chef and naivetè real gave me a false sense of confidence as I would soon find out upon reaching home. After about 30 minutes of cursing in addition to assembling, disassembling and reassembling the grinder I was able to achieve success. My take away from the experience is priceless I have a newfound appreciation for what all chefs go through to prepare the food we eat. Moving forward I will have a deeper appreciation for food when eating out. My journey was a great one as it allowed me to better understand of food through learning and the curve itself was a great one.
Bon Vivant fellow Gastronomers!