If you don’t know by now that we were on a break in the Dordogne, you need to read the blog more often. While there, we prepared a meal with strict guidelines. Everything had to be really local. Leave aside that I had driven a round trip of about 1,800 kilometres to get all ‘low food miles’ for the dish. It was more of a challenge than a protest for me so I got cogitating. I settled on the above using local air dried ‘black ham’, local mushrooms, local free range pork, green beans and potatoes from the local market, walnuts from the huge farm down the road and we drank wine from the vineyard next door. It doesn’t get more local than that. The meal was a great success and I vowed to recreate it at home.
I’m managing to totally befuddle myself. Up to a few weeks ago, I was pretty clear on the principles of Fusion Cooking. As I understood it, all one had to do was add some chilli, garlic, coriander leaf and a slice of lime to any tried and trusted European dish. Hey Presto! – Fusion Cooking. A regular beef stew could be transformed by the adding of a couple of bashed lemongrass stalks and a ghost chilli. Fusion was easy to understand, if less easy to comprehend. So, when I decided to cook some Sous Vide Pork Tenderloin Chinese Style, it was more confusion than fusion.
Don’t get me wrong. I really, really, really appreciate the various awards I have received from fellow bloggers. I am even grateful for the couple that my blogging daughter has bestowed upon my blog. Though, I do have a problem. The Versatile Blogger Award asks that each recipient passes it on to 15 others. Let me explain first with a bit of maths: