OK. A couple of you over on Facebook caught me out with yesterday's photograph in cristina potter, call your office.
I was being a bit impish. The photograph did display my dinner last night, but
it is not how I would have served the spaghetti had you stopped by.
There are two primary methods of serving pasta: the American "glop plopped
on top" and the Italian, where the pasta is mixed with the sauce before
serving. My pasta last night was American. My lunch today was Italian. You can
see the difference it makes.
If you had arrived for lunch this afternoon around 3:30, you would have had the
"all-dressed-up-in-Monday-best" pasta complete with salad. You will
get no argument from me that today's version is far more enticing. But last
night's photograph had one purpose -- to elicit the reactions I got because of
the color the squid ink imparts.
Now, do I think today's version will change people's reaction to the food?
Nope, If so, only marginally. People who reacted to the black last night will
react to the black today. And that reaction is not surprising to me.
When I was in Venice several years ago with my cousin Dennis, I ordered
cuttlefish cooked in its ink, served with spaghetti. The sight was too much for
Dennis. He erected a tall menu in front of him to prevent seeing what was
undoubtedly the best cuttlefish I have eaten.
Even though I will not win anyone over to the inky side of this particular
culinary chasm, we can all admit that the presentation of this plate is
far more attractive, even if it is not more appetizing. I was going for an
Italian look with the salad. And then it occurred to me the colors
are Mexican, as well.
And that is why we are discussing it on Mexican sites.
QED.
Note -- Oh. The title? Everything on today's plate comes from my favorite
grocery in San Patricio. If you stop by, I am certain Alex can outfit you for
your own experiments with squid ink.
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