Curiousity killed the cat, though it didn’t kill Alice, and it wont hurt you either. Being curiouser and curiouser, is in fact essential in the kitchen, it is the golden key to creating wonderful and memorable dishes. Curiousity cannot be bought, it has no fixed price, it isn’t weather dependant, phew! However hard you try, you simply won’t be able to find it, for it’s already within you. You’re the key!
Forget pots and pans, curiosity, is without doubt one of our greatest gifts, and helps in the kitchen endlessly. A good way to exercise our curiosity muscles involves food shopping, in doing so you’ll avoid the robotic supermarket trance, the buy one get one free bonanza. We’ve all experienced it, one such time, I was gently plodding along and found myself milling around the Oriental section of my local supermarket, I took a double take, as I’d simply popped in for some eggs and now I had a basket full of soy, ginger, noodles, bean sprouts and several other aromatic condiments. In the background, so subtle, it was barely audible, a gentle ring a ting ting of Chinese music played. I laughed inside, popped things back on the shelf, grabbed my eggs and whistled my way home. So instead of throwing things into your basket, smell them, squeeze them, check that they are the freshest on offer, note the sell by date, check how far the food has travelled? Most importantly is it in season? Be a conscious shopper, embrace curiosity. It will encourage you to try new recipes, taste new foods, develop your understanding and appreciation of what you like most.
My Great Uncle Eddie often quoted Confucius,
MOORISH CHORIZO & PEPPER PASTA