After spending the Day digesting last nights bamboo-parsnip-cheese-string BRICK i have decided to take a more head on approach to this can game. I figure that my stomach has had a few days to acclimatise and my immune system is probably on high alert. So tonight's dinner is going to be a miso noodle soup and whatever comes out of the can goes straight into the bowl. Maybe its the Friday effect or the fact that i plan to have a bottle of wine to wash down the food but i refuse to be beaten by a small collection of seemingly innocuous cans.
The wine was fantastic! The dinner - i wouldnt have fed to the pigeons currently cleaning up roadkill and kebab off the high street
That grey-green blob floating in the middle of my dinner is a fermented mustard green. Yes it has been fermented and canned. I am all for fermentation in the right context - alcohol, bread and even the yummy Miso that i normally enjoy so much - but why ruin a perfectly good vegetable by fermenting it WHY?
Wiki so kindly informs me that that one of the reasons for food fermentation is the enrichment of the diet through development of a diversity of flavors, aromas, and textures. The only thing enriched by this meal was my vocabulary as i tried to describe to Dave the rancid taste that had infused and overpowered my soup. Even the mighty scotch bonnet couldn't mask the taste. All i achieved was a runny nose and a disgusted look from Dave as i worked my way through dinner.
Thanks again James another culinary treat to try and forget.
Sarah
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