Getting Down With The First Post: Evoking Culinary Quality

Have you ever experienced a time when you were about to dine out and be swayed by the stingy person in the group? I have. Almost every weekend. I also do not understand why these people either control the expenses of the group or simply have a knack to influence. Though according to Mac's dictionary widget, the synonym of cheap is frugal, which is not the case.

Frugal is someone who knows how to handle and optimize his/her expenses. A cheap person is an individual who simply purchases a product or service without looking at the price. Thus, a frugal person might buy an expensive digital camera if s/he thinks that it offers the best value at that price. On the other hand, a cheap person settles for a lower-priced camera and could end up with less than what he paid for.

My point exactly? QUALITY. As a starting point for this blog, I will continually emphasize on getting value for your money everytime. Quality is at the core of great culinary wonders and negotiating on your standards greatly affects the outcome. Thus, an amateur home cook or a professional chef must know where he gets his ingredients (Is it fresh or not? Is it organic or not? Is it humanely raised or not?), what properly complements or empowers these ingredients, how these dishes are arranged, and how they are served. See this video, titled Ripe for Change of Alice Waters, food activist and owner of world-renowned Chez Panisse, as she discusses how one chooses great food.



Let me illustrate: I visited Terry's Selection during the weekend and I think this restaurant serves some value for one's money. 400 pesos for Lamb Confit and White Beans or Ox Tongue served Spanish style. Chunks of lamb stewed in rich white beans that act like mashed potatoes served in a cast iron cassoulet. As for the Lengua, it has rich and melt-in-your-mouth qualities, delicious and evocative. The best deal would be the wines, where you can shop in the store and pay it at retail price. No corkage! Normal wines that you normally purchase 180 pesos per glass in other restaurants, you can get a bottle in this restaurant for 350 pesos. You can also create a meat and cheese platter by ordering from the deli adjacent to the restaurant. We chose Brie (soft French cheese) and Spanish hard Manchego. This was served with choices of Serrano ham (aged and subtle with salty sweet hues), spicy and temptingly red Chorizo, meaty Canadian ham and Green olive specked Mortadella. Service was prompt, though could have improved on plating, contrast (such as acidity) to cut through the richness, and coordination of the dishes. Overall, one might think of it as a splurge, but overall ingredients are chosen from their origin, while prices remain competitive to the diner.

What about quantity? Though this facet is important, it should go secondary to quality. Also, my recommendation in dining, the best way to experience what a restaurant has to offer is by tasting smaller dishes. By just tasting one overly portioned course, we come to terms with satiating your palate and that reduces your pleasure. You won't be able to eat anything else.

This mindset changes everything. You CHOOSE not to eat everything in sight! By being a responsible and learned diner, it is ultimately your decision if you are going to indulge in mediocre French fries or tough and dry seafood. It is by exploring one's palate, delving into the unknown and challenging the standards that one gets their due reward. Let's go on this culinary voyage together!