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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in creme fraiche (1)

Wednesday
Jul142010

Simple and delicious smoked mackerel pate

DateWednesday, July 14, 2010 at 10:24PM

 I can’t believe I ever used to buy smoked mackerel pate from the supermarket when it is so damn quick and easy to make.

A few months ago, the boyfriend and I went on a rather uninspiring daytrip to Maldon. Why? That is a very reasonable question and one I put to him quite bluntly at the time:

“Why Maldon?

“I thought it would be nice to get out of London”

“But why Maldon, what is there to do or see in Maldon?”

“There’s a river and a quay, we could have a picnic.”

“There’s a pond and heath in Hampstead, we could walk there and save the drive.”

 “The sea salt you like comes from there.”

“I have some here.”

... and so forth.

Anyway, you know who won. The boyfriend knows that throwing food into the equation usually tips the balance in his favour, so he offered to buy me lunch. Had I known the choices I would be presented with upon arrival in Maldon, I would have stayed put. However, one good thing was to come of this lack of culinary choices. Mackerel.

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AuthorVix | Comment4 Comments |
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