remember a few posts back when i made yuzu pasta and my girlfriend whipped up an amazing batch of yuzu cupcakes?
while i would like to pretend that culinary curiosity was the only force of nature which inspired such an amazing post, the truth is not quite as glamorous. we cooked an entirely yuzu themed meal because we had so many yuzu we didn’t even know what to do with them. we literally had so many we were bathing in them.
we worked hard, and when all was said and done, we had accomplished a great feat. we breathed a deep sigh of elation and continued with our lives. two yuzu recipes had been born out of a desire to let no fruit go wasted, and that was nothing to be scoffed at. after all, necessity is the mother of invention.
like any normal person would after living through such a trying ordeal, i thought i was done with yuzu recipes for the year.
as it turns out, i was sorely mistaken.
in today’s rapidly globalizing society, it seems like you can find at least one restaurant of almost any major country’s cuisine regardless of where you go. there are french restaurants in china, chinese restaurants in the united states, japanese restaurants in canada, and italian restaurants in japan. you get the idea.
i think some people (incorrectly) assume that these cuisines make it across borders and oceans relatively intact. when a country imports the food of another nation, it tends to insert a its own local flair. a chinese person eating at a chinese restaurant in america would, more than likely, be very confused as to why the food is audaciously titled “chinese food,” seeing as it bears almost no resemblance to the cuisine they ate growing up. conversely, many chinese people i have met in japan insist that the food served in chinese restaurants in japan is better tasting and more authentic than the food served in chinese restaurants in china.
but i digress. this post isn’t about how nations get foreign cuisine all wrong.
this post is about the world’s most misunderstood condiment.
when kiss first recorded their (in)famous song, i think they had a pretty specific message in mind. they wanted to tell the world about what they considered the two greatest things ever: (1) ladies, and (2) rock and roll. and while their assertion may still have an element of truth to it (i do think ladies are pretty awesome, it’s just that rock and roll i’m not to sure about), it doesn’t actually have anything to do with this post.
this post is about bread. specifically, my love of dinner rolls.
it just isn’t that good. i mean, i like it, but if i had to take my pick between a big fat juicy prime cut of steak or anything made of ground beef, i’ll let you guess which one i would end up with.
don’t get me wrong. i didn’t write this post to rip into ground meat with vengeance. i wrote this post because i totally understand people, like my girlfriend, who think it is gross and super shady. she dislikes ground meat for, as far as i can figure, two main reasons. first, nearly every food made out of ground meat has an unromantic, disgusting sounding name (e.g. meatloaf). second, by looking at it with the naked eye, you have approximately a 0% chance of determining what animal it is comprised of.
i should apologize for the title of this post, but i won’t. it’s awesome and i am 100% unashamed.
let’s go ahead and nip this in the bud. there are, more likely than not, a fair amount of people out there reading this post and thinking “what is yuzu?” there are a couple of answers to that question.
first, the short answer. yuzu is delicious.
and now, the long answer.
i don’t pretend to be a professional chef. i cook like a poor man, and i pride myself on that. i don’t use fancy ingredients, extensive chemical reactions, or obscure tools. poor man cooking is based almost entirely off of improvisation and a deep knowledge of the ingredients i choose to use.
suffice to say, i am truly atrocious at baking.