Blogs

07 Oct

Farm Animals

Pink piggy of deliciousness

 

While in Paris, my kind host, Madame S, took me to a shop and provided me with a largish coin (let's just call it a "penny", since that is my preferred name for all coins.) Then, she let me buy anything I wanted from a large display case of what appeared to be very small farm animals.

Now I don't have the firmest grasp on the animal/food relationship. The Chef has mentioned to me several times that when I eat "chicken", there is some connection to the chickens I see when we go to the zoo or a farm. 

So, when I was offered the opportunity to bite the head off of the pig I had picked out, I was both a little concerned as well as intrigued. As it happened, it was delicious. The Chef said that it was "marzipan", which is perhaps a fancy name for miniature French swine?

28 Sep

To reiterate...

... I wish I was eating this right now.

 

Wishing

25 Sep

European Food Tour #1: The French Pastry

Brioche and Pain Chocolat

 

My next few posts will be about my recent travels to Paris and Barcelona, where I learned many new things about food and culture. 

I will start with my first, and possibly most important, observation: France has the whole pastry situation under control.

As you can see from my photos, I sampled an array of lovely treats, courtesy of my kind hosts, Monsieur T-- and Madame S--. These items bear no gustatory relationship to any previous pastry I have encountered. They are as unlike my usual morning bagel as an elephant is to a pug.

Also, my morning bagel does not feature chocolate, which is clearly an oversight.

Of all of these delights, I will note that my favorite is the tiny brioche with the little bits of sugar on top. I really enjoyed scraping the sugar off with my teeth, savoring it, and then digging in to the soft bread beneath. 

Eclairs and other Yummy ThingsI have asked The Chef to upgrade my morning pastry selection to include brioche, but she seems unable to provide this for me. Maybe a French Chef would have been a better choice than my current hire?

 

31 Aug

Baby Gaga

Baby Gaga Album Cover

I have been working on a new (food-related) song. Let me know what you think:

I wanna eat it like they do in Texas please
Smush it let em drip it drop it baby stay with me, I love it
Luck and intuition get the spoon up to my lips
And after its been licked I'll play with all the yogurt drips
 
Oh, oh, oh
I'll get it here, spread it 'round like snot
Oh, oh, oh
I'll get it there, dribble what I've got
 
Can't clean my, can't clean my
No you can't clean my yogurt face
(She's got to feed nobody)
Can't clean my, can't clean my
No you can't clean my yogurt face
(She's got to feed nobody)
 
Yo-yo-yogurt face, Yo-yo-yogurt face
(Mum mum mum mah)
Yo-yo-yogurt face, Yo-yo-yogurt face
(Mum mum mum mah)
 
I have been told it is a little derivative. Thoughts?
 
 
21 Aug

New Skills

Mixing

 

Recently I have become interested in expanding my relationship with food. For the past 17 months or so, I have specialized in "eating." However, I have decided that it is time to explore other options, including preparing my own food.

To start off with, I have been experimenting with mixing, both by hand and with this cool electric mixer.

Hand mixing allows me to express myself by "banging" a mixing implement (whisk, spoon, etc.) against a bowl WITH a liquid in it. This is extremely satisfying. 

On the other hand, the electric mixer goes around and around and around and around... it is mesmerizing.

The Chef looks a little concerned when I take an active part in food preparation. I expect it is because she might be out of work if I ever decided to take up cooking full time.

17 Aug

Proper Dining Attire

Spaghetti

 

 

It is my understanding that for many occasions, it is considered good form to wear a shirt. In fact, The Chef (also my personal style consultant) frequently makes me wear shirts.

However, since I have been sampling a number of tomato-based delicacies (pasta sauce, ketchup, etc.), I have found myself dining sans chemise.

It is really not dignified at all. 

15 Jul

Fruits of Summer

Raspberries

 

Who needs a Chef? Or the endless supermarket trips that The Chef forces me to attend? Everything I need can be found on this sort of poky bush in the back yard! I plan to eat this way for the rest of the summer.

 

 

 

 

24 Jun

Shifting Priorities

Part of my Fleet

 

You may be thinking, "Has the Tiny Diner abandoned his culinary adventures?"

I assure you I have not! However, I have had some pressing responsibilities that have made new food experiences hard to come by.

I have been made head of a rather large and impressive fleet of trucks and assorted vehicles. This requires a lot of work on my part. In fact, it takes up most of my day. 

Since I have been so very engaged in the field of heavy machinery, I have had to simplify my diet to maintain my focus. Towards that end, I have decided to eat only the following foods: eggs, cheese, puffs, berries, apples, french fries,  tortillas, and the occasional piece of meat.  The Chef is eager for me to press forward with new tastes, but clearly she doesn't understand the pressure I am under.

28 May

A Short Review

Cupcakes!

 

 

 

 

 

 

 

Cupcakes are terrific. That is all.

 

13 May

Food Connoisseurship

I am one with the yogurt.

 

 

The Chef doesn't really seem to appreciate that to really get the most out of your food, you really need to experience it fully

I understand that wine-tasters are encouraged to roll the wine around on their tongue to get the full impact of the flavor. The same is true with, say, yogurt. By why limit the spread to just the tongue? 

To really get the most out of your food, it helps to feel it with both hands. Sure, I now have the manual dexterity to daintily dip into my yogurt with a spoon. But why would I when I can GRAB the yogurt with both hands? This approach to food creates a sensory experience that enhances the flavor of the food. Plus, it is fun.