My thoughts and experiences on food and wine and other things

I Smell Ink

In Blablabla, Uncategorized on October 17, 2012 at 11:01

As writing nowadays is somehow different from the depository of ink its process was or use to be , it does still provide us with the slow building of the words so for the eye to read and discover gently its set up , the background , the scenario unveiling itself and therefore the story, telling slowly something that will please , perhaps makes one free his/her imagination , laugh or even cry , dream or revive past and present experiences , a moment in time as a deja-vu , as per magic.


We are by all means trying hard so to keep our thoughts to ourselves in an egoist and selfish way by fear of being judged beside of lacking being polite but also by apprehension of any “represailles”, and are all acting as per the river bed with the direction of its course all being dictated prior to even being a source.

By this stand , in a contradictory way that is , not making statement of what we all believe in , not getting our word out there , is to be seen as an acceptance of the wrong time perhaps endured , not taking good use of one’s misfortune would be missing all present chances .
Shields may be build around ourselves , words written so to express one’s desire or will.

In contrary absenteeism may be put into place and used so to protect ourselves , but would that be worth it , wouldn’t it be rather helpful taking the step , the matter into hands so for to tackle its issues , its wrongdoing and malfunctioning so to lift and elevate its original subject back to the level it fully deserve….!?

Many are still very hungry nowadays , feeding their offspring on a rationed bowl of rice per day , per week perhaps , all this right under our nose …

World Food Day is representing the date (16th October) the Food and Agriculture Organization of the United Nation was founded in 1945.
This date acting as a reminded yearly so to keep people aware of the world food related injustice and of its lack of progress in any form or shape (my most profound and sincere apologies for this bold statement) , nowadays statistic still demonstrating by ways of horrible numbers and comparisons , human being race towards hurting themselves/itself is very much still going on. . .

The main reason for having an entrance, a “punchline” of intensity , perhaps a tiny bit philosophical , from time to time out of focus , the reason for this to be found in a Blog that is food related, a page based on items of pleasure, new and exotic , erotic sometimes , is simply to remind us all that while we write , eat and enjoy much of what we all love doing (Chefs talk), that behind all these great discovered rare cocoa and almost non existent types of salt , amazing coffees and the most sought after GM free corn and organic & locally sourced vegetables, there is a story to tell, not only starting at the point of the ploughing and seeding of this amazing crop but also the experience that has been lived and experienced …. possibly by someone or a family that may or may not have had to sell her farm/land … eventually stopping a whole generation of tradition in the making of this family recipe qualified as“delightful” for numerous years , so to leave it all at the mercy of “giants”, but also of its consequences on our eating habits, demand and most of all making of (such as branding , trade marking …etc )

While other notes spring into mind , to confirm his/her love for a car “by the simplest example”, one may want to take it for a stroll….
A rapid drive in the city, checking it’s acceleration, braking , agility and perhaps also reliability, in not only speeding (30) but also slidding through traffic with the agility of an Eel so to see how this engineered creature would make its way through rocks and corals while duck diving rock bottom, making surface only rarely… one may want to hold on tight.

Equally , a kitchen has to be tested, felt and built around its chef, it has to be within “you”, right under your skin, one may (should) want it to be tidy and clean at all time , with all its members walking towards the same goal, making fresh and delicious food, keeping your clientele not only happy, but also in good health and shape, therefore , this including no place for filth, nor aggressive behavior

Much too often kitchens have had fingers pointed at them on the ground for the low ranking , “cow-boys” knives carrying “hooligans” (see “kitchen confidential, Anthony Bourdain’s 90’s classic”) using abusive language so to get their way , although thanks so much to nowadays higher standard and better food culture , things have changed, evolved, and although “primate” attitude towards their staff are still being seen on regular basis, a bunch of good natured peoples are being holding the reigns making certain things do not get lost spiralling out of control.

As per example too often seen in the form of insuficience in the cooking of a chicken or fish… lack of personality demonstrated into the food preparation process, and often pure laziness in the making , simply moving a chicken from its delivery box onto the roasting tray, with the exclusion of any form of preparation, clear lack of love that it most certainly well deserve, usually demonstrated by removing unwanted parts, cleaning and seasoning of the bird prior it is being placed into a hot oven would be the strict minimum a chef could provide this poultry as any form of thank you for this “offering”…

The most simplistic approach above described only relate one article to another  , demonstrating our lack of compassion for each other being the root of many of our todays issues we are being faced with . By Changing this , educating , promoting and finally , speaking , we will not only participate in the making but also become its stronghold , giving a voice to the ones whom have none.

“A miracle is what seems impossible but happens anyway”

This should keeps us going !


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