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kitchen

I confess to being exasperated by now ubiquitous Culino-gustatory on all TV channels ...

He said that "cook" is a place in life that I find too much if I did with a certain taste, like eating myself doing things my way, and taste to please others, to hear "It feels good, what you eat?? once through the door ...

But anyway, when " cook " is preceded by the forecasting, procurement, monitoring and cleaning the kitchen, oh! the baking, oh! tile, oh! the sink is ... many, if not too!

Then, precisely at the scheduled time before or after, "A dinner almost perfect," "Master chief " or "Top chef " (this is better!) " Fork and backpack "(at least we see the country and a very pretty girl in front of her backpack) ... or ... or ... T M'AGACEN I confess, by their side gloss (= always causes !) while I DO

... It is not until ARTE " It is in the air "or" It's your "that we put the cover ....

I do not like sophisticated dishes offered (dinner almost perfect), the desire not to marry the flavors that go together, but rather of surprise by stunning assemblages, which besides other surprise guests who do not hesitate to say ... Even if ultimately they attribute, I do not understand why a good note to dishes

concerned ... And that is still a matter of annoyance. I, who dreamed of a school without notes and without "Compete", where else do things for fun, at least interest or concern for learning ... the kitchen challenge in competition, in comparison permanent seems contrary to the principle of convenience that s' associated with shared meals for me ... It is true that for usability, let go, it was ... Animation! Which accounts for a good weight on the rating ... and the Decoration of table ...!.

To be honest, cooking "That You " is simpler, seems feasible, and eaten in a real friendliness which may simply regret that guests have hurt the taste with your mouth full of words, under the mocking eye of the camera ...

And what I really appreciated is that the responsible or in charge of cuisine are seen coming to cook, standing in his cooking, stirring his dishes, watching

... And it reminds me of my Merotte ... I see her, having set in train some cooking for escaping annotate a class, or correct a copy on the corner of the table in the dining room, or go munch an apple in the garden ... returning to discover the disaster its pan outlet, angrily throwing everything in the trash without trying to recover anything ... and exclaiming: "The kitchen must stick to it, we can not do anything else! we must stick ...! "As

same thing happens frequently, I smile to say almost the same words, I think of my mother, and I think there is a kind of" culture " the kitchen, acquired in childhood and then built over the years ...

ago dishes taught course, piperade Grand mother, the apple pancake my mother foie gras .. (Goose, especially! My daughter) the sancquette chicken pan-fried black; dishes rituals, the leg of mutton (not lamb!) With beans with Eve, and pancakes Candlemas, the stew and confit holiday Dax ...

There are also ways to design meals.

"We always take meals at the table"!

My grandmother always the same old rose covered care: "No pot on the table, the cheese in its paper! no! "

" Something hot to touch stomach "...

" Your sister does not like it, I'll do a little ... for her ... must reflect the taste each "

And of course, vegetables, vegetables !

Not that my parents did not like meat. My grandmother never liked white, pork or chicken in sauce. In response to my mother and my parents, after years of low budget and deprivation of war, meat, especially red, or candied, and fish accounted for luxury "on which we do not skimp."

But vegetables, it was their passion, those of my father's country Charentais, Monget, and thistles, those of the country breast, tomatoes discoveries in Beziers, sweet peppers or not the Basque Country, salads grown in the garden some fascinated me, bitter chicory (known better, but not so much) it was cut into thin strips and season well to overcome the bitterness, and the "ice queen", a crisp lettuce, and fresh as winter frost, chard countries asparagus growing in the garden paths, and many other vegetables now commonplace ...

also a way to cook .. My mother had a big red book, which when allowed to escape wanted to open the small number of papers in his hand where she had noted other recipes. Or more often improvements in the recipe printed.

For she never did any recipe without the adapt "I manage," she said. It tasted to evaluate and adjust seasonings and sauces, like my grandfather sniffing the soup whether it was appropriately salty. From her I inherited this way of "adapting" and with time I see my Nadja who laughed often takes to turn the trick ...

And of course we have inherited them a taste of family meals at the table, maroon, fresh vegetables, in season, of course!
We took some license, skipped a meal from time to time to go to the concert or the beach, a good sandwich or a snack at will while watching TV ... but when we are together with friends or children , to eat, breathe in the smell prelude to the kitchen that prepares, are part of the ritual ... ..

All at the table!

Maybe there is a little lax for desserts. First I am small pastry (it must be weighed, we can not adjust to the feeling and tasting ...) I do not fond of sweets, in short, is the weak point. Although Others compensate by buying or by preparing various sweet inspiration ...

It's party time in Dax

Such is the way we treat of cooked and raw if we can say to cultivate our kitchen ...

Can we characterize cultures in terms of "ways to cook?

In this case, with our culture of vegetables and peel meal simple but time-consuming, where there are many tastes Products , Often juicy, but somewhat devoid of elaborate sauces, we are lost between the refinements of "Diners almost perfect" and the exotic "rapid" 'Gentlemen of McDonald's and pizza chefs .... I we feel a little Huron. ... ... The land of Gastronomes