The one advantage of Oxford and its region is that it is condusive to the intellect and to learning. Really things are made quite easy here -- easier than I had expected to go ahead and discover new information.
The disadvantage to being in the UK is that it is neither a Mediterranean country (nor culture) and that it is not influenced very much by such. That which to my mind is classical food does not make its entrace here.
The stomach craves olive oil, with fresh seafood and vegetables dark brown and green. It desires antipasto.
It implores Lucifer, as king of fire and appetite, to provide them, but street after street yield only odd things, sturdy things that by virtue of their sturdiness in concept you fear may sit forever at the top of the intestines, never to pass further in the process of digestion.
A pint of guinness helps these sturdy meals along. But then it's necessary to wander home, initially in the wrong direction, as molecules of guinness conspire with jetlag that has dug itself in and is determined to last the full duration of my trip. A helpful street sign most luckily points me in the right direction -- the opposite direction, and saves me hours of hapless wandering the streets.
Chargrilled fare or "old orleans" blackened chicken seem the next best things to those my stomach most desire. Yet, amazingly I'm offered condiments to go with the blackened chicken. Tomato sauce on anything other than an English breakfast strikes me as odd.
The taste of lime or lemon would have complimented this dish more. (It has taken me a few days to realise this.)
How funny.
1 comment:
Blackened chicken ... it is supposed to be a redfish although they will do chicken.
It's funny, this is one of those "traditional" dishes actually invented by a chef in the 1950s.
AHA -- and also, the Margarita was invented in the 20th century in a hotel bar in Tijuana, if I am not mistaken, they are another ubiquitous item that was originally some particular establishment's invention.
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