The trouble with cooking is that even the simplest of tasks can unexpectedly end up going wrong.
British cookery writer Delia Smith famously went to great lengths to instruct the nation on the finer points of boiling an egg. Even something so seemingly easy as dunking an object in hot water for a specified period of time has to be done correctly.
It feels as though you’re restoring a direct link between the present day and that almost mystical point in our ancient past, when our species first harnessed fire.
Strip away the modern magic, and you’re back to square one, the bare essentials so to speak, letting the elemental forces of heat and time transform the crude and near inedible into the utterly delicious and ethereal.
“Asian pork”, she added, for purposes of clarification.
“Casserole, if you please”, opined Paleovirtus Jr.
I asked the cat if he’d like to chuck his tuppenceworth in, but he just sat there, slow-blinking, which I took as a sign that he was happy enough with things as they were, probably because he had his own lamb and chicken dinner to fall back on.