Bg_site_en

1

Sink philosophy: The difference between tension and lust.

22/06/2015 - 1 Comments - Sink Philosophy |

Lately, I've considered changing this column's title from "sink philosophy" to "kneading philosophy". Even though washing the dishes remains a great moment to wander, it surprises me how much I can be concentrated in the bread dough and at the same time loose myself in digressions that I wouldn't otherwise.

For instance: in a given day I woke up pretty early and were out of the house until the end of the afternoon, I needed to bake breads that had been ordered for the next morning. Because of the fatigue I wasn't too excited you know, since this commitment required physical energy (I prepare and knead all by hand).

So I put a record to play and started telling myself I should not focus on the tiredness, but instead I had to prepare the breads unhurried, with dedication, like all the others. So that they would come out soft, nicely raised, with pretty crusts. "I have to knead neatly, so that the dough comes taut and raises well".

That's when my mind got distracted, leaving all the work to the arms.


All images and text in this post are by Gabriel Marzinotto.

It is June, so it's the best time to enjoy São João festivities around. Here in São Paulo one can find many different ways to celebrate, varied typical food. But there is something that's present in every São João party it's fogazza. Right? No? Well, it is always present in the celebrations nearby my house, anyway. Which is fine with me.


 

Just like I measure the short term time (minutes, hours) in musics, due to the habit of having a constant soundtrack playing at home, the medium term time (months, seasons) I measure in foods, weather, events.
It doesn't matter if my world is falling apart, for me when the days start to turn cold, the wind intense, and the Sun yellower, means July vacation is around the corner.
Cold nose, yam, pumpkin,  pine fruit, apples, tangerines, lemons and all kinds of citrus remind me of that mood. And, you see, it's been quite a while since I graduated, but the feeling still remains.

Right now, we cannot possibly consume all of the lemons from the lemon tree in my mothers yard, even if we distribute it to friends. (After all, mostly everyone in here either has a lemon tree in their own yard, or someone in their family do). Two winters ago, I think, picking a load of bitter lemons, I decided to make a jam that took the lemons' juice, rind, and sugar only. Without a recipe, without taking notes, nothing. It came out pretty good.

So I thought this would be a good recipe to shoot in video to show how to prepare the rinds, how to recognize the jam set point etc, it turned out great. Except it didn't work. The taste was too strong.
No wonder! When I prepared it for the first time, a thousand years ago, I did not take any notes. Cooking now off the top of my head, I am sure I did something differently and (obviously) it came out different. That's when I realize it really does make sense to have a notebook with me at all times.

So there was no other way around it: I tood advantage of the lemon's abundance and spent a whole week testing several ways to prepare the jam, until I reached a tasty result - which I did not find anymore with only juice, rind, and sugar.

Anyway, now with the new tested, aproved version - of which I took proper notes - I can give you the recipe to bitter lemon jam!


Load more