Gastronome
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Gastronomically Speaking!
About Me
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- Gastronome
- Mittagong, NSW, Australia
- An almost lifelong interest in food, wine and all things gastronomical which was sparked by a visit to one of my father’s friends who had a genuine first edition of Larousse Gastronomique (in French). I enjoyed poring through this tome, even though my knowledge of the language was scant. Subsequent visits had me hooked. Coupled with frequent forays into the pungent, flavoursome atmosphere of suburban delis and the rapidly disappearing world of ethnic grocers with their giant vats of olives and pickles, sacks of pulses it was not long before I started using some of those ingredients to do some cooking of my own. Over time, I developed a love for and knowledge of the many varieties of cheeses on offer at the various delis and of course, the eternally famous institution, David Jones’ Food Hall. Yes, there were cheeses of many varieties available, even in the sixties. My thirst for knowledge of gastronomy and culinary skills, also led to the development of another consuming passion, the sourcing and collecting of books on the subject of food, wine and gastronomy, including a specialisation in books on cheese.
16 April 2010
What's Your Beef?
Your contributions on food, gastronomy, restaurants and related topics are more than welcome.
Let us know what is happening, gastronomically speaking, in your neck of the woods.
Do you have a favourite restaurant? A local cafe where they know how to make good coffee; real good coffee, none of that "great coffee" bragged about by cafes that usually have newly hired, untrained, unfortunate individuals on the front line and feel they can make up for that by telling us they do "great coffee".
We're gathering information on good hamburgers, real hamburgers, made with real meat and made by people who love and respect good food. Not really interested in those burgers made from prepackaged "burger patties" from the supermarket that have every ounce of life squeezed out of them with builders' tools by some fast food jockey!
Real burgers are made from real meat.
Which brings me to another beef; why is that lousy cuts of meat, or cuts intended for long, slow braising are sold as "barbecue meat"? Are barbecue guests second class citizens? There is nothing nicer than a genuine juicy steak, lovingly cooked to perfection, without the traditional poking, stabbing and prodding to produce a small slab of charcoal which then is foisted upon the unsuspecting barbecue guest.
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