CONFESSION #1 FROM THE KITCHEN

"There is no love sincerer than the love of food"  - George Bernard Shaw

A window featuring the dreamy doughnuts crafted by the chefs up at No 7 Balmac on Friday's and Saturdays the ultimate indulgence to end your week.  These ones were banofee flavoured,  it's easy to see how you need to be in quick to win on doughnut day!!


CONFESSIONS FROM THE KITCHEN

WARNING: WORDS (feel free to scroll on by)

Now as i've mentioned earlier when you get a marriage of mr meat & potatoes with mrs medley of meal mashups there is potential for a degree of conflict over the dinner table.   

As a supportive wife I consider part of my role is to (a) be informed about food preferences adjusting accordingly.   A secondary aspect to wifely support is to (b)delve further into exploring food preferences to determine if they are a temporary or permanent condition.  To do this one must expose the subject to 'forbidden foods' and ascertain the current status of their condition - 'no change', 'in transition' or 'regressing.' 

Take for example Indian food,   Indian food is important in Dunedin because many of us live in character homes where heating & insulation are substandard meaning we need to 'eat our heat'  to assist with maintaining body circulation. 

Unfortunately in my home there is culinary aversion in a spice sense to the 'C' words......... coriander,  cardamom and cumin.  The 'C' words are not welcome at the table, well not in the form of curry anyway.   

Luckily we kiwi's are renowned for our initiative so in my wifely attempts to extend the palette of my nearest and dearest I occasionally have to re-brand my meals.  Most of us are familiar with the concept of rebranding,  creating a new feel  in order to influence a customer's perception therefore making it seem more relevant to the customer's needs.  So that's what i do in my kitchen for my husband,  I make food groups more relevant to his needs.

You may be wondering how?   The first phase involves broad geographical rebranding - which is where you take a dish from its place of spicy origin (arousing automatic suspicion) and replace it with a more desirable location. 

My country of choice is Morocco because everyone loves morocco right?  Moroccan chicken/Moroccan lamb/ Morrocan tiles.  So a dubious chicken curry might become a Moroccan chicken tagine as it travels between the kitchen and the table.   Note: destination dish deceit is most effective on big picture people.

Another tactic to employ involves focus,  when describing ingredients or dishes it is best to omit words known to be controversial in nature.  For example another 'C' word - coconut - if using a coconut and lime marinade for the chicken it could be introduced as a lime marinade.  Some may find this approach to be misleading but it is all part of gently transitioning the palette into new places,  it's about rehabilitation.  

Occasionally you might try employing the pre meal mumble where you slur and blur the name of the meal with speed and hope the recipients hunger will distract them from any further questions.     

The final technique is poor culinary form - it is the refining rinse. This occurs at the end stages of meal preparation when the cook realises that the dish is simply too hot to go unnoticed therefore said cook must undertake drastic means. So husband and child's portions are extracted and neutralised with a quick rinse - problem solved.

That's a few confessions from my kitchen to yours - if you have any tips on how to camouflage a good curry let me know.