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Busy writing for money rather than blog kudos and dealing with the new monkey.
But still wonderful food isn’t far away, inspired by Kalyn’s Weekend Herb Blogging. Over ripe tomatoes are baked in the oven drizzled with olive oil, sprinkled with Murray River salt crystals and fresh cracked pepper. Served on toasted sourdough with nothing else but freshly torn leaves of basil and oregano.
The simple ripe toms combined with fresh flavours and the crunch of toast can’t be beaten. Healthy, quick, simple delicious. What more can I ask for breakfast?
Supper is simple too. Three ripe figs each with freshly cut thin strips of proscuitto scattered with cracked pepper.
A boiled egg tomorrow…
Food facist
1. Whatever you do don’t buy proscuitto fromm a mainstream supermarket. Staff are mostly untrained and therefore ignorant and you’ll end up with slices as thick as Christmas ham.
2. Buy fewer slices fresh. Keeping Proscuitto sliced is pointless as it dries out.
3. Got a big pantry? Buy a whole ham. It’s cheaper and better although you’ll need one of those fancy European slicers (or a razor-like carbon steel knife and a keen eye. Carbon steel is unfashionable. It stains and rusts easily but can’t be matched with the stainless variety for sharpness)
4. Dried basil really doesn’t cut it although dried oregano does and is more intense.
5. Always buy the best extra virgin olive oil you can and use it for everything. The cheap stuff usually tastes dreadful and can ruin the whole meal.
5. What out for the chicken mafia. Mamma mia.
6. The cheese sandwich bloggers are pretty cool. My post coming soon. I guess if you don’t food blog, you don’t get it.
WHB, WHB#20, weekend herb blogging, chicken, Melbourne, Australia
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{ 6 comments… read them below or add one }
Carbon steel is still used for sashimi knives which can be a pain in the arse with rust. I underestimated how sharp a chef’s knife can be gotten if professionally sharpened (one band-aid later).
2. Still feel like a bum just ordering 100gm of proscitto though.
6. It’s got legs. The oddest thing I found about the whole article was that his conclusion was that we should be writing about food writers. Meta-wankery in extremis.
Great post. I am very, very jealous of the tomatoes. I have about a foot of snow in my garden right now. Ok, maybe I’m exaggerating a tiny bit, but there is a lot of snow. Another thing, I have never tasted fresh figs. I don’t think you can even grow them here. Can’t wait to see your cheese sandwich.
No fresh figs! You are deprived. Wonder if they’d work in blogging by mail.
Hey Spicy, I think the thing that most mainstream journalists don’t understand is the community element of blogging which is a strong connection between us all.
I’ve recently discoverd a come to the door knife sharpener who I must get over for all my stainless ones.I’d love one of those Japanese damascus knives but would probably ruin it. J is always leaving my two sabatier ones wet and they rust but i bring them back with a quick sanding. I do have some Japanese carbon steel chisels and and you wouldn’t believe how sharp they are.
Yeah, I envious too. What a fabulous meal! I love figs but we never get it here so everytime I see a recipe with it, I drool and weep into my keyboard … sigh.
Beautiful, beautiful shots. Delicious looking meal.
Paz