Although there are many culinary experts on the planet, there are still quite a few who have not delved into the fusion of food and wine. Janetataka, a professional chef and owner of TSUCHI in Kobe, Japan, has not only studied the history of Chinese food and wine but has also delved into the potential for fusion. She believes that “these two things, food, and wine, go hand in hand.”
While she does not bake cakes or bread, she does use wine and cakes in some of her recipes. Her list of favorite wine-related recipes includes an almond cake with an orange puree, ginger sauce, custard, spiced pumpkin, and a salmon stew. Her latest endeavor is a bread-like pudding she calls “lukewarm.” She continues to explore different cultures’ bread recipes. 애월 맛집 Most recently, she has delved into the Turkish pide, a sheep’s milk cheese marinated in sesame seeds and sugar. She is fascinated to see how food cross-cultural becomes infused with this Off-world delicacy.
Many years ago, Janet reused parts of an egg to make a frittata. She found the egg in a bin at a recycling center. The egg didn’t have a particularly great taste. But the egg was cheap. And it was good for her. She cooked up the egg and used the Frittata maker to make the frittata. The egg went from a mere food to a gourmet dish. She found the flavor of the egg, which had once seemed so bland, divine.
Janet’s favorite bread is a lie. Her favorite crust is a simple bruschetta. She makes the best of crusts alone, and they crack so beautifully. Everyone has a favorite bread. One day we went to tend the garden. My mother, who didn’t grow her wheat, had hurriedly planted squash. There was a limited amount of room in the park, which perhaps was a sign of the approaching winter. The husks had to be removed. The dogs knew what was coming, and they were interested in all the fuzzy, pinky fabric covering the field. “You can’t leave your bread lying around to rot,” they told us.
Very few women have the personal wealth of a housewife who grew her wheat. And even when they do have a “housewife’s quality” kitchen, they don’t have the leisurely, hands-on care of a minor. So, most often, they rely on commercial yeast concoctions that come in packets of four. Often, they sit in the pantry, on the shelf, or in the refrigerator for days and never see the light of day.
The next time you go to the grocery store, pick a couple of slices of bread and make a sandwich with them. They’re fresher, tastier, and healthier than the store-bought loaf. Plus you have fun and fresh air. When you eat a sandwich made with actual bread, you can see the slices settle into the crust as you eat, creating a contrast in taste and color. You’ll have a sandwich the size of a king!
