An "Educated" Palate
Saturday, June 27, 2015
An “Educated” Palate
I heard a TV chef today on line say that his daughter already has a great palate. In growing up in Miami, Stonington, CT, and Holyoke MA, I never heard that term and even now – and I am 80 – it is a new and exciting idea. I’m hearing words – brightness, snap, bite, depth, layers of flavor – and now that I am retired and mostly housebound , I have time to explore all these new and exciting ideas.
At home and during my years in the convent food was for good health, good nutrition and, while we appreciated good cooking, it was just a meal. Those who prepared the food always liked to hear that the food was “good”, but for the most part, only as children did we speak of “favorites”. Eventually with a teaching position, an invalid mother to care for, my rescued dogs, my wonderful horses and the private cat shelter I had, there was very little time or need for “layered flavors”.
Although I don’t approve of the excess salt used in the recipes I see made on the cooking channels, nor the deep fried foods dripping with “tasty” oil and juices, I am fascinated by all the flavors created. The use of herbs and spices has been a complete revelation and delight. I now grow some of my favorites on my window sill.
The Cooking Network has filled space in my life that I didn’t know was there, empty and I am ever so grateful. New knowledge is an exciting thing.