Tuesday, 29 September 2009
Saturday, 26 September 2009
This week I was in London with Arabeschi di Latte, as part of a pop up egg bar titled ‘Egg Open Source’. The Arabeschi girls are a design-based creative group
We sourced the eggs from London’s farmers market, Marylebone and Swiss cottage, to ensure our eggs were the freshest eggs from local happy chickens.
The concept was this: We begun by offering two typical Italian egg recipes; a zabaione and Uovo in Camicia, literally translating to egg in a shirt, essentially a poached egg on toast.
People order a dish, receive a kit and a recipe and prepare their egg. This is when the fun starts, as people begin to interact with the egg, with the recipe, and with each other, all of which happens without them noticing. Before leaving the participants leave us their favourite egg recipe.
A universal staple foodstuff, we have now a collection of egg recipes and egg making techniques from around the globe; sweet, savory, raw, baked, cooked, mashed, and then some.
Similar to an egg, our bar evolved and changed as a direct response to people’s input, participation and dialogue. By the end of the week we were offering a total of 6 different egg dishes picked from contributed recipes.
Food is swell and turns out people really love eggs. Some had prepared 3 different recipes in one go, others came in everyday. All Left the space having had a good time and a really good egg.
Monday, 14 September 2009
It is the weekend, and it is time to eat. I had been building up to lunch for the past week. Everyone around me talks about lampredotto; Its typical Florentine and can only be found here. Sold in approx. 10 different places around town by specialist masters, it is the cattle’s 1st stomach lining, boiled, chopped, flavored in red and green sauce, then wrapped in Tuscan bread dipped in the cooking liquid. Trying this delicacy was a decision I had made, and although I keep delaying the moment of truth, eventually I would have to face it. So when better then now?
Note to self: I did not enter the Florentine branch of McDonalds to check if they serve a McLampredotto, what with McDonalds global range of local specialties.
I headed out to Nerbone, an eatery at the San Lorenzo market, and one of the recommended sites serving this gastro- delicacy.
For 4.5 Euros, you are served the innards and a glass of the house wine, to help it all go down smoothly.
The texture resembles over cooked, chewy, rubber like calamari rings. It is soft and smooth and looks like grey matter. The piccante salsas, however, ignited an internal burning inside of me, I could feel my stomach digesting the stomach, which started of a series of philosophical questions. Does my stomach know it is digesting a stomach? Is it confused? Does she feel as if she is looking in the mirror?
I felt an uncomfortable heat in my stomach, so this was not an easy experience, be it an important one. (R)Ice cream was my stomach’s cold patch.
I never used to be this way, but now, the thought of NOT trying a local dish seems unfathomable. This is my Mona Lisa in Paris, My Michelangelo’s David. This comes instead of standing in a cue, spending 10 euros on an entrance ticket, then touring around a museum full of old, static art surrounded by tourists equipped with a must see list.
Food is the contemporary, the present life, the colors, tastes and smells of a locality, and an art that is consumable.
An entire meal in a sandwich, paired with wine for under a fiver, how could McDonalds count as an alternative?
Sunday, 6 September 2009
2 hours later a bunch of foreigners sat down for a really good lunch, in French.
I got to cook in a really nice kitchen, met some strangers, ate good food for little money, got a new apron and took part in an art installation. Thats an afternoon well spent.