I'm a bit of a foodie. When I think about it, most of my life has been revolving around food. I grew up doing competetive swimming, so even as a child, my mind was always fixed on the next meal. When I ate at my best friends house, his parents would often prepare an entire extra tray of lasagne, just for the hungry kid I was, even back then.
My appreciation of food grew, as I found out my mother is an excellent chef and my father, a wine taster, taught me how to distinguish flavors and smells and how different flavours work together. If you don't know anything about flavours or cooking, I dare you to get a copy of Tim Ferriss' 4 hour Chef and start learning!
I love to eat and appreciate the different flavours even of the simplest meals. The way even a stale bread, can turn into a sugary substance, the only condiment being the enzymes in my spit, is fascinating. Imagine what kind of magic it takes, for a pork roast that has cooked for 24 hours, to become that tender, that flavourfull and that satisfying to eat. My mouth is watery as I think of how the taste of roasted rosemary goes with garlic and freshly ground pepper. Don't even get me started on the freshness of the lime and cilantro, the sweetness of the tomatoes and the tenderness of the fish in a properly (un)cooked ceviche.
I think the best food experrience I have ever had, was when me and a couple of friends went to this organic free range pig farm, on this little island called Bornholm. We controlled ourselves, and managed to only buy 4 kilos of pork roast, to chains of chorizo style sausages, half a kilo of ham and half a kilo of their insanely rich smoked bacon. We proceeded to cook the roast in a hole in the ground that we filled with rocks from a fire we made for the occasion. We had spiced the pork up with freshly plucked sage, garlic, pepper, salt and a delicous Italian olive oil.
8 hours, a bottle of honning syp (links in Danish, lo siento) and a magical afternoon nap later, we had the most delicious meal of our lives. That pork could be chewed with my eyebrows. Even the tastebuds in my eyes, would be able to taste the many different herbs, that this little fella had been munching on it's entire life. Wow.
Needless to say, I've been pretty psyched about the whole New Nordic thing, that has been going on in Denmark and the world recently. Claus Meyer released an almanac book, that introduces enough good and new ideas to keep you going for a life time.
His restaurant NOMA has already produced enough legends about pickled pine cones and new levels of gastronomic ingenuinity. I have wanted to go there since the first time I heard about it. You would think the first problem of going to the best restaurant in the world would be the price. The price is a problem, ranging from 600 dollars just for the cheapest menu - without drinks. However, the place is booked so far out in the future, that mere mortals can't even place a booking. It sort of reminds me of the hype about that special restaurant in American Psycho, where Pat Bateman is always trying to get a table. Read the book, if you haven't already. You have my permission to watch the movie too.
The only good news are, that NOMA continues to have very high recommendations worldwide, so going there doesn't seem to become a waste of time, even if I am wasting time up until. I hope to have found a way to get there before the year 2014 is over.
Photo is a dish I cooked with this delicious unappreciated Danish Garlic-like flower.
What is the best food experience you remember?