Bring a pot of luck

May 12, 2010 § 2 Comments

For some queer reason, the thought of potlucks seems to put a smile on my face. The uncertainty of dishes, childhood memories of how we grew up eating just that everyday or special occasion, colors of vibrant ingredient and interesting combinations of flavors. You find yourself totally submerged in a whole of culinary affairs. Each of your taste-buds are trying so hard to get attention from the gustatory system, it can hardly manage. One minute it’s sensing sweet and sour and the next spicy and peppery. Soft and tender stew beef, deep fried crunchy chicken, smoothy pan seared fish to sweet sticky layered cake. The textures and flavors may not be as complimenting as a 3 course meal in a restaurant, but the company makes it all worth while.

A thoughtful meal doesn’t need to be exorbitant or elegant. Bring down all the eating etiquette and save your P’s and Q’s. Stick with a plastic fork and paper plate, rustle up a line, enjoy the diversity and have a great time. Getting to know another culture’s food is perhaps one of the most intriguing learning experience one can ever have.

I remember being in a kitchen full of vegetarian university students talking about how we survive enduring the endless questions from carnivorous. When someone in the room just find out you are a vegetarian and looks at you with that curious eyes, and slight jaw-drop mouth (don’t try to hide it), our minds automatically go “here we go again”. So it starts, all the 5 Ws and Hs questions. Really? So our little vegetarian potluck was filled with veggie sausages from Somerfield’s, roasted vegetables from the English girls, vegetable curry I made from scratch for at least 3 hours, Kugelis (grated potato and sour cream), and carrot cake from my great Lithuanian friend. Ending the night with boundless choices of tea brought by a lovely Australian who, is also in love with yogurt. She used to question, why can’t they sell one kg of yogurt here like in Aussie? But came to big surprise when the boys bring out Fosters’ beer.

Authentic and simple food with down-to-earth company bring the best out of the meal. Like how Mary Fisher wrote: one of the saving graces of the less-monied people of the world has always been, theoretically, that they were forced to eat more unadulterated, less dishonest food than the rich-bitches.
– M.F.K. Fisher

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§ 2 Responses to Bring a pot of luck

  • Chef Pyle says:

    I think it’s real interesting that what was peasant food a few hundred years ago has now become expensive haut cuisine. You don’t have to be a rich bitch to eat good!

    • lovedeniseh says:

      Who would imagine ratatouille to be a served at a fine dining restaurant? Now, all the french restaurants have it. The irony.

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