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August 26, 2005



I will always think of Joan Hickson as the definitive Miss Marple because of the way she ferrets out killers by blending into the background and appearing to be an uninterested bystander. Other Miss Marples have been entirely too noticeable on the screen to be true to the character. There is a scene near the beginning of one of the mysteries (I believe that it is Nemesis, but I may be mistaken) where she learns that she has been left a considerable amount of money to solve an old mystery, and she talks about how it would be nice to have that money for luxuries that she might otherwise not afford on a regular basis. She mentions marrons glacées, and the expression that passes across her face lets you know just how much she loves good food.


Huh. I dig a lot of the current avant-garde food experimentation going on these days -- I think when it's done well, it's great. Changing the texture of a food enormously just by compressing it, for example, strikes me as neat and possibly really good (and even simple). Similarly, there is a long tradition of sealing foods in various ways and cooking them slowly. Sous vide is more technical and persnickety, but it's not gussied up, as such.

It's not particularly eat-at-home food for me, but I don't think it's bad or lazy.


Well, actually, I was sort of talking about the fresh/preserved dichotomy, rather than attempting to resolve it in some particular way.

But sous-vide, in particular, does have a fairly long tradition of bad lazy food, prior to it's latest incarnation, which is very techno-chefy. It has a lot of potential for further developments in that direction, because of the convenience factor.

People will always like to have a treat and go out for food which feels exotic, or which they wouldn't or couldn't make at home. This particular thing doesn't tempt me much at the moment, though.

And, as I said, of course, traditional preservation methods change the texture and often the inherent character of food too. It's just an interesting thing. And I'm glad I get to be a home cook, rather than a restaurant chef.


Anapestic- So agree re Hickson. Love her little shoebutton eyes. As I recall , Miss M. also relished the thought of being able to afford a partridge, now and again, all to herself.


I'm also glad to be a home cook, cooking from the pantry and playing around with recipes. It's very rewarding and satisfying to prepare food as it is to consume it. At a restuarant, the former pleasure is erased. Though I love eating out for special occaisions, I much prefer a home-cooked meal, especially if I did the cooking (though of course being cooked for is nice too, isnt it?)

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