Tags: cooking

I did a fair bit of travelling in 2017, which I always enjoy. I particularly enjoy it when Jessica comes with me and we get to sample the cuisine of other countries.

Portugal will always be a culinary hotspot for me, particularly Porto (“tripas à moda do Porto” is one of the best things I’ve ever tasted). When I was teaching at the New Digital School in Porto back in February, I took full advantage of the culinary landscape. A seafood rice (and goose barnacles) at O Gaveto in Matosinhos was a particular highlight.

The most unexpected thing I ate in Porto was when I wandered off for lunch on my own one day. I ended up in a little place where, when I walked in, it was kind of like that bit in the Western when the music stops and everyone turns to look. This was clearly a place for locals. The owner didn’t speak any English. I didn’t speak any Portuguese. But we figured it out. She mimed something sandwich-like and said a word I wasn’t familiar with: bifana. Okay, I said. Then she mimed the universal action for drinking, so I said “agua.” She looked at with a very confused expression. “Agua!? Não. Cerveja!” Who am I to argue? Anyway, she produced this thing which was basically some wet meat in a bun. It didn’t look very appetising. But this was the kind of situation where I couldn’t back out of eating it. So I took a bite and …it was delicious! Like, really, really delicious.

Later in February, we went to Pittsburgh to visit Cindy and Matt. We were there for my birthday, so Cindy prepared the most amazing meal. She reproduced a dish from the French Laundry—sous-vide lobster on orzo. It was divine!

Later in the year, we went to Singapore for the first time. The culture of hawker centres makes it the ideal place for trying lots of different foods. There were some real revelations in there.

We visited lots of other great places like Reykjavík, Lisbon, Barcelona, and Nuremberg. But as well as sampling the cuisine of distant locations, I had some very fine food right here in Brighton, home to Trollburger, purveyors of the best burger you’ll ever eat.

I also have a thing for hot wings, so it’s very fortunate that The Joker, home to the best wings in Brighton, is just around the corner from the dance studio where Jessica goes for ballet. Regular wing nights became a thing in 2017.

I started a little routine in 2017 where I’d take a break from work in the middle of the afternoon, wander down to the seafront, and buy a single oyster. It only took a few minutes out of the day but it was a great little dose of perspective each time.

But when I think of my favourite meals of 2017, most of them were home-cooked.

It’s Summertime in England so Jessica and I are eating the bounty of the season. Now is the perfect time for lamb. Yesterday we went to the Open Market and picked up half a leg of lamb (butterflied) from Tottington Manor Farm. This evening, we marinated it with rosemary, thyme, garlic, olive oil, and lemon and then threw it on the barbecue.

While we ate, we listened to a podcast episode. This time it was a documentary about salt from my Huffduffer feed. It’s an entertaining listen. As well as covering the science and history of salt, there were some interesting titbits on salt-based folklore. There’s the obvious one of throwing spilt salt over your shoulder (in to the eyes of the devil, apparently) but there was also one that neither of us had heard of: that offering someone salt at the dinner table is bad luck and warrants the rebuttal “pass me salt, pass me sorrow!”

Well, you live and learn.

Then we started thinking about other salt-based traditions. I have something in the back of my mind about a new year’s eve tradition in Ireland involving throwing bread at the door and sprinkling salt in the doorway. Jessica remembered something about a tradition in eastern European countries involving bread and salt as a greeting. Sure enough, a quick web search turned up the Russian tradition: “Хлеб да соль!!” ( “Bread and salt!”).

This traditional greeting has been extended off our planet. During the historic Apollo-Soyuz docking, crackers and salt were used as an easy substitute. But now when cosmonauts arrive at the International Space Station, they are greeted with specially-made portions of bread and salt.

We finished listening to the podcast. We finished eating our lamb—liberally seasoned with Oregonian salt from Jacobson. Then we went outside and looked up at the ISS flying overhead. When Oleg, Gennady, and Mikhail arrive back on Earth, they will be offered the traditional greeting of bread and salt.

When I’m grilling outside, I cook on a gas barbecue. There are quite a few people who would take issue with this. Charcoal is clearly better, they claim. And they’re right. But the thing is, I can fire up my gas barbecue quickly and just get down to cooking.

When I’m programming on the server, I code in PHP. There are quite a few people who would take issue with this. Any other language is clearly better, they claim. And they’re right. But the thing is, I can fire up my text editor quickly and just get down to coding.