- Joined Apr 28, 2011
You are correct and I am a food snob. There is no way your stock from a can or paste will taste better than my homebrew stock made from fresh ingredients. Fresh tastes better...always.
GREAT ANOLOGY !...and I am a food snob.
At least you're honest about it. Most snobs, as evidenced just by this thread alone, are not.
Fresh tastes better...always.
A typical knee-jerk statement. But you don't want to stake anything important on it. Not in a blind taste test, anyway. I guarantee there are dozens and dozens of dishes and ingredients that, in an honest test, you would not be able to differentiate fresh from frozen. Or wild-crafted from farmed. Or, to put a point on it, enhanced stock from fresh-ingredients only (whatever that happens to mean).
That aside, I'm curious as to what you mean by fresh. I don't reckon it's the salt---that's a rock which has been around for ten thousand years. Can't be the peppercorns. Those were harvested and processed at least two years ago. Certainly not the chicken? Not unless you slaughtered and dressed it just before adding it to the pot. What's that you say? You buy your chickens already processed? Hmmmm. Just how fresh are they? No sense even talking about the onions, carrots, and celery. Unless you have grown them yourself and picked them just before adding them to the stockpot, they are not fresh.
Well what do you know? Turns out your snobbery is misplaced, because you aren't using fresh ingredients after all.
The fact is, PublicServant, I am a snob about certain things. But I remain true to my snobbery. For instance, I won't go anywhere near a "fresh" tomato for 8 or 9 months of the year. Can you say the same? Or would you rather use unripe, tasteless "fresh" ones while you sneer at somebody who uses canned ripe tomatoes that are bursting with flavor? After all, the fresh ones taste better---always. Isn't that what you said?
You say "have to" as if clarifying with gelatin is more work, or more expensive, or less thorough. In reality you don't "have to" use a raft anymore.
Not more work, but since the original method has been done for years , Why do it , it imparts no flavor and adds additional cost. I do believe in change, but not when I have been doing it the tried and tested ways for 40 years and it has not failed me yet. If someone can show me a better way, I will go it otherwise no I stick with classical methods.You say "have to" as if clarifying with gelatin is more work, or more expensive, or less thorough. In reality you don't "have to" use a raft anymore.
Regardless of flavor or taste?... Fresh, to me, chef, means Not from a can or pre-mix.
KY!So what you're saying, PublicServant, is that the appearance of fresh is more important to you than actual taste and quality. I have to agree: that's a position that just about defines snobbery.
Let's compare those tomatoes.
On one hand, your galpal takes fully ripened tomatoes, at their height of flavor, and lovingly preserves them for later use. On the other hand, a fieldhand in Mexico picks a tomato while it's green. They ship it to a climate-controlled warehouse (read cold storage). Just before sending it on to market they run it through an ethylene gas environment, which causes the pigment to develop. The tomato, however, is still unripe and tasteless.
Given that choice, why would anyone choose the Mexican tomato?
The difference between us, it seems, is that you want the nebulous ego booste of bragging how you only use fresh. And I want to serve the most flavorsome dish I can.
Meanwhile, tell your girlfriend she can ship those jars down to me, where their contents will be appreciated.
They do take time to produce, but then they produce more and more each year - I suppose you knew that already...where can she buy figs....
Just as an aside, and having nothing to do with this thread: My 3-year old fig tree has just set its first one ever. Hooray! One for our side!