I don't have a food post today, however, I do have a thought post, so maybe it's a food for thought post. The word chiffonade, sounds all special doesn't it? Like if you saw it on the menu of some fancy restaurant in such a way; scallops in a white wine butter sauce topped with a chiffonade of fresh basil" you might say to yourself, wow that really is worth $22 bucks a plate for 4 scallops, what, with having gone through all the trouble to chiffonade the basil, that must be tough work.
If there is one thing that I am grateful for about learning how to cook and becoming more versed in the culinary language it's that I feel I can look at a menu and say...phooey, that's just a really fancy way of saying you took a handful of basil, rolled the shit up and then sliced it with your big fat chef knife. I'm wicked smart.
2 comments:
You are not wicked smart...you are whiiicked smaaat!
Oh, boy, I just cried here - you make me laugh so hard sometimes, sweetie.
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