Simplicity in food has come to mean something antithetical to complexity. Simplicity is bad and complexity is good. Simply prepared foods are not delicious and probably lack flavor whereas elaborate, complexly prepared foods have deep flavor. I’m not sure where this idea came from, but it couldn’t be more wrong. By my view, complexity is a hiding place for lesser cooks.
With fall around the corner, it’s time to start talking about warming sauces. And no sauce is as warming as the Italian-American classic of Sunday gravy, a sauce with deep roots in big city American culture, where Italian-American immigrants tended to settle. Although Sunday gravy didn’t originate in America, all Americans have heard of it…
Risking sounding immodest, whenever I serve meat to friends and family, the first thing anyone says immediately upon tasting it is, “Wow.” After some processing time, they’ll follow up with a question: “What did you put in this?” My response, to their general amazement is, “Salt.” Strangely, no one has ever asked exactly how I cooked the meat they think is so delicious. The point, then, is not what you add to the meat that’s important, but rather it’s the meat itself and how you choose to cook it. No marinades, no additional seasonings are required, aside from salt, if you’re using good ingredients and you know how to cook them.
One of my known mental failures is that I have a profound weakness for dualisms. I often see the world around me in the rigid terms of distinct dichotomy. There are right and wrong answers to the problems we face, good and bad decisions, wise and foolish outlooks. Over the years, I’ve found one particular dualism applies, without fail, to all of my close friends. There is one group of friends whose company I enjoy, with whom I indulge in food and drink and varied conversation. For the second group of friends, all of the above is still true, except they also require that I come over to their house and try their shitty cooking.