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Culinary Hatchet - September 2006

Meticulous Consumption

September 7th 2006 08:45

Ideological Indulgence...mmmm

I may be a food-snorting sow. This does not discount the fact of my little piggy conscience. Even in a reverie of extreme truffle type worship, my internal snout of guilt may quiver. Oink.

Perhaps it was the film The High Cost of Low Price that transformed me from sluggish consumer into, um, sluggish but remorseful consumer. Whatever the case, I now find myself carefully vexing over the provenance of everything I purchase. Including, of course, that stuff I purchase most carefully: food.
I’m certain you’re familiar with the Slow Food types. In fact, Australian piglets will be able to (slowly) inhale the fruits of this radical, slow labour this very weekend. Even though, to paraphrase an associate of mine, the Slow Foodies can tend toward an unfortunate Spelt and Lentil menu, they basically rock. Who’d-a-thunk that a broad cultural conscience could taste so good? This is where anti-globalisation and delectable hedonism meet. Should be more of it.
Baby, if I can’t have a little Chevre every other week, it ain’t my revolution.
Through a mild flirtation with Slow Food, I’ve become more conversant with Fair-trade. Again, I’m happy to report that compassion for one’s fellows need not always taste of Stalinist granola.

In fact, it can taste as good as Cocolo.
I’ve been barely able to stick to my one bar a week rule. It’s fair-trade, it’s Swiss made and, baby, it’s all organic. Organic evaporated cane juice is used to sweeten my new favourite High GI treat which also alleviates a little guilt: apparently there is greater bioavailability of nutrients in cane juice than refined white sugar.
Oh, and I ought to mention that it’s Australian.
I’m uncertain how polished my cocoa solids palate is - I’m obviously a bit of a yob as I generally prefer a good strong milk chocolate to the rigours of dark. But I do know that this blameless treat is my new favourite.

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Comments

3 Comments. [ Add A Comment ]

Comment by Anonymous

September 7th 2006 09:26

Spelt ain't THAT bad! It's a better kind of gluten.

Comment by The Bad Hostess

September 27th 2006 02:38

I've heard that there are several kinds of gluten. Tell me more.

Comment by TomN

October 9th 2006 05:55

Boat Heaven

I am into the slow food caper myself these days, though just cooking for myself. Great way to taste again. I was spending a bit of time doing the medieval thing as I was/am trying to find out how to naturaly preserve foods. We can't hank a leg of sow in the smoky ceiling of our tavern these days so I needed more info on that and what a diverse range of food they had in those days!
Great Blog here.

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