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http://www.senbaltimore.com/places/restuarants/introducing-sn-baltimores-new-food-and-dining-blog.shtmlIntroducing SĒN Baltimore's new food and dining blogger...
I read today that “common sense shows that human life is short-lived and that it is best to make of our brier sojourn on this Earth something that is useful to oneself and others,”-his holiness the Dalai Lama.That seems like a great place to start a meditation, more specifically a meditation on food. All of us through the course of living collect all sorts of distractions. We are like magnets attracting images, sounds, insights, thoughts, flavors, smells, all sorts of senses. It’s truly a wonder that all our minds don’t just explode from the sensory overload. It’s hard to sort out what nuggets are worth hanging on to. This seems true concerning food, the stuff we’re made of. People sell food just like they sell everything else. They come at you from all different angles, try this bite, it’ll give you a culinary organism, go to this “it” spot and “poof!” you we be transformed like Cinderella, making you sophisticated & charming. Not to mention you’ll get a few IQ points for choosing that spot. The jargon, the science, the subjective nature of good taste make the culinary world a mystical one.
I read today that “common sense shows that human life is short-lived and that it is best to make of our brief sojourn on this Earth something that is useful to oneself and others,”-his holiness the Dalai Lama.
That seems like a great place to start a meditation, more specifically a meditation on food. All of us through the course of living collect all sorts of distractions. We are like magnets attracting images, sounds, insights, thoughts, flavors, smells, all sorts of senses. It’s truly a wonder that all our minds don’t just explode from the sensory overload. It’s hard to sort out what nuggets are worth hanging on to. This seems true concerning food, the stuff we’re made of. People sell food just like they sell everything else. They come at you from all different angles, try this bite, it’ll give you a culinary orgasm, go to this “it” spot and “poof!” you we be transformed like Cinderella, making you sophisticated & charming. Not to mention you’ll get a few IQ points for choosing that spot. The jargon, the science, the subjective nature of good taste make the culinary world a mystical one.
So how do weed through the allure of good marketing. How do we avoid the feeling of emptiness that comes from paying for a high priced meal that leaves us still wanting a certain “je ne sais quoi.” Where do we go to satisfy the need for something different that will get us out of our regular restaurant rotations? Why do we need fifteen different types of knives in our knife block? And why do wine experts compare wines to everything but wines? Quite mystifying. I’m sure many of you already know the answers to these and other perplexing culinary questions. Myself, I don’t have all the answers. Perhaps in the coming pages we find out together. One thing is for sure, we’re going to have great adventure doing so. Along the way we may stumble onto some other questions that may requires our attention, feel free to fire any my way. I think the key is to keep and open mind along with an open heart and our mouths and the rest of our senses will do the rest. I hope you will find the coming contributions useful in your culinary quests.
First Stop; Kali's Court Mezze
1606 Thames St., (410) 563-7600