Tuesday, April 12, 2005
Bad picture of an interesting meal
I forgot to turn on the flash. Here is what I want to say: in America, most of us are conditioned to feel more lucky than compassionate.
Yes we are lucky to have been born here, but more people are less fortunate elsewhere. My meal was unusual in two ways: in it were an artichoke and chorizo sausage. First time in my 37 years I've cooked either. Yum.
// posted by Erik @ 4/12/2005 09:57:00 PM
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You know the best part of an artichoke is the HEART. But the human heart has been hardened I'm afraid. I wish I knew how to turn that trend around.
What I was wanting to turn around was getting to the artichoke heart first. I thought the outer leaves were just as tasty as the inner flesh, but those big bites of the heart would have been pretty satisfying at the beginning of my meal and nibbling the leaves would have still been tantalizingly enjoyable at the end.
But yes, the best part is the heart. And in America, I believe we ought to allow our hearts more room to think.
But yes, the best part is the heart. And in America, I believe we ought to allow our hearts more room to think.
I haven't had an artichoke in years, but isn't there the prickly part around the heart that must be cut away before consumming the heart? Maybe that is what is on the human heart that needs to be cut away somehow.
This was the first time ever I ate a whole artichoke. The plant is a thistle - while hiking, I've enjoyed eating wild thistles - the kind that give you a rash if you brush across them. Boil them and they are pretty tasty. The humans, not the thistles win.
I prepared this artichoke by cutting off the top inch as recommended (knife didn't work, had to use scissors) and steaming the rest for 20-25 minutes, a little less than recommended as I like my vegetables less cooked than most people.
I'm unsure why one ought to cut off the top inch as there is only "meat" on the lower half of what remains. But as cutting it off removes nothing edible, I see no harm.
When I got to the heart there were many many fibrous strands on top which I didn't eat, but below them was a great deal of very tasty flesh.
In the beginning of the experience, my thoughts were, "Ok, yeah, this is interesting but not worth the effort" but now I think it cooking and eating the artichoke was an unusual AND worthwhile project.
I have another in the fridge - it was a "2 4 1" deal that persuaded me to buy them!
I prepared this artichoke by cutting off the top inch as recommended (knife didn't work, had to use scissors) and steaming the rest for 20-25 minutes, a little less than recommended as I like my vegetables less cooked than most people.
I'm unsure why one ought to cut off the top inch as there is only "meat" on the lower half of what remains. But as cutting it off removes nothing edible, I see no harm.
When I got to the heart there were many many fibrous strands on top which I didn't eat, but below them was a great deal of very tasty flesh.
In the beginning of the experience, my thoughts were, "Ok, yeah, this is interesting but not worth the effort" but now I think it cooking and eating the artichoke was an unusual AND worthwhile project.
I have another in the fridge - it was a "2 4 1" deal that persuaded me to buy them!
Artichokes were on sale here this week, and so in your honor I bought some, and will eat it as I wish you good health, Erik.
Well, I must say, I had forgotten that the whole artichoke had thorns on every leaf, as if it was trying to protect the delicate heart. But I would agree, it was well worth the effort to prepare and eat. I think sometimes it is necessary to slowly peel away the layers to reach the heart.
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