Once Works Well was pure technology. Now it seeks merely to divert.
Pansy subjects - Verse! Opera! Domestic trivia! - are now commonplace.
The 300-word limit for posts is retained. The ego is enlarged

Tuesday, 9 November 2010

Not exactly cuisine minceur

New mincers are still available. Not as versatile or as speedy as food processors they are built to last a thousand years, invulnerable to power-cuts, easily washed, and digest everything served into their maw. Even bones. I operated my mother’s mincer and I can hear the sinister tearing noise even now. She was always at it, but why?

Why did immediate post-war cuisine demand so much grinding destruction? We ate a lot of what we called Shepherd’s Pie (I know, I know, we were misinformed. South-easterners call it Cottage Pie.) which required mince but surely butchers supplied that. I recollect much bread passing through the mincer’s alimentary canal but did we consume bread-crumbs on an industrial scale?

She may have mashed potatoes this way, I can’t be sure. And I have an even dimmer memory of bread and meat being ground simultaneously, perhaps for rissoles or an unsatisfactory – and unwisely extended – meat patty. Speculation on this has lead to a fierce argument with Mrs BB and I am now temporarily denied her input on the matter.

Soup? My mother’s soups were not her forte and the constituents were readily, and lumpily, identifiable. Certainly unminced.

QUIETLY FLOWS THE DON Part Two of Don Quixote is less anecdotal and I have reached page 467 (out of 760). Could it be your thing? Here’s a sample:

“Whoever undertakes a long journey… (seeks) an agreeable companion. How cautious should he then be, who is to take a journey for life, whose fellow traveller must not part with him but at the grave; his companion at bed and board and sharer of all the pleasures and fatigues of his journey, as the wife must be to the husband.”