Day 42 – the art of gourmet

Thanks to Wikipidia I know that the origin of the word Gourmet, lies in middle century France. Of course France, the country of taste, of historic expression both in culture and in change, from revolutions to war, from Lois Vuitton to The Matrix: Reloaded (“I love French wine, like I love the French language. I have sampled every language, French is my favorite. Fantastic language. Especially to curse with. Nom de dieu de putain de bordel de merde de saloperie de connard d’enculé de ta mère. It’s like wiping your arse with silk. I love it.”) The French do know how to live the good aspect of life, which is what the word actually stands for enjoying good foods, with a distinct ability to discover the subtleties in the meal. It was used in reference to wine in the beginning, a person who had a distinct ability to differentiate between wines.

“Is this suppose to be Art? Why on earth did they hang this picture here?” One woman asked another in an art gallery.
“Maybe they could not find the painter,” the other replied.

To make Art with food is a talent similar to putting paint on a canvas. While we should all increase the level of Raw foods in our bodies, learning how to make interesting dish combination, understanding the benefits of greens, roots, and night shade vegetables. Making smoothies, re-discovering the sweetness of fruit are all great tips and recipes. However, when you see gourmet food, when you taste gourmet food, you experience how such a lifestyle would inspire more than just physical health.

Since gourmet means an art, whether with raw food, or a kobe beef steak. In today’s world, there is no reason for you not to seek the absolute best ingredients, something which my supporting Chef prides herself with. Here I would choose to run over to Fry’s and pick up some veggies at a better discount, the Chef took that option away by refusing to participate unless she bought all the food. Shopping at Whole Foods takes her about an hour, I learned, where she selectively selects as fresh and as organic ingredients as she can find.

I talk about vitamin “L” often, the under looked and under valued vitamin. Vitamin Love. How much “Love” do you think your food receives when it is cooked at a restaurant? When you touch it, when you make it, you know whether the vitamin is fed into the meal or not. What makes a distinction between gourmet and superb, between Art and Fashion is the ability of the creator to Love what they do. Said in another way, “let the beauty you love, be what you do” as written by Rumi more than a thousand years ago.

The dish presented to you today, a Raw mexican twist, of raw taco shell with taco meat (I wish I could express how close the resemblance is), and sweet yellow tomato salsa should be enjoyed by all. Even in Thailand Mexican food is popular, there is something that touches your heart, that reminds you of a deeper knowledge, of roots that seem lost, of a cultural connection among us all that reveals itself when eating Mexican food. You might not be able to express it in words, but there is something in the nourishment from a taco, an enchilada, or fajitas to name only a few of the varied Mexican cuisine that is beyond the ingredients. It has that special vitamin “L” whether cooked by your hands or not. Or something close to it.

Between Ashtanga and Hot Sumit Yoga today, I realized that adding a P90X would be an over kill, and I am already feeling as if I am on an exercise overload. My wife plans on starting P90X program tomorrow, so every one wish her all the luck you can.

Good luck making this dish, while I don’t think it is very difficult, I had this dish delivered, as most of my meals, and if I only had a good camera, so I could make a backdrop and truly take a fashion shot, I would surely send this dish to all the raw and vegan magazines.

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1 Comment (+add yours?)

  1. B
    Mar 17, 2010 @ 14:29:49

    1/2 cup raw walnut (soaked and dehydrated)
    1/3 tsp cumin and coriander
    1 tbsp nama shoyu
    pinch of black pepper

    Process the walnut, cumin and coriander in a food process till still small but chunky.
    add nama shoyu to incorporate all together.
    place in a bowl.

    Tomato salsa

    1 cup cherry tomatoes (halves)
    1/3 cup chopped cilantro
    1/4 diced onion
    2 tbsp jalepeno
    1 clove diced garlic
    2 tbsp olive oil
    pinch of sea salt and pepper

    mix well.

    serve it over romanie lettuce/collard greens.
    1 tbsp lime juice

    Reply

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