In the Polish Year (I explain to young people that it is about the period from August 1980 to December 1981) I managed to get out of the commune for the first time. We hitchhiked with two friends to Taize. When Brother Roger found out that there were Poles among the pilgrims, he invited us to dinner. I practiced my poor French all afternoon, to no avail. Dinner with the brothers was held in complete silence. Modest food, wine and soft music from a distance. Everything is slow, slow, slow.
Business trips to Asian countries in free Poland have taught me to use chopsticks quite well during meals. Just when you are hungry and you only have soup and chopsticks, you will quickly get to the practice. To the kids at home, when we were sitting at the tomato soup with rice and asking how such soup can be eaten with chopsticks, I replied that Asians have their right wrists constructed differently, and that is why they make their right hand with chopsticks spin like helicopter wings and suck watery soup into their mouths. They believed me as much as that there was St. Nicholas. But when, like every year, I turned up disguised as Santa, no one dared to pull my chin.
Eating in silence and eating with chopsticks is an example of an attitude in which we focus only on this activity while eating. A feast eating, by definition associated with conversations, and often also with various customs accompanying such culinary meetings, making toasts, singing, games or dancing, is not its opposite but complementary. The opposite of eating in concentration is eating in a hurry, while performing other activities, standing in front of the refrigerator or behind the wheel of a car, or above the keyboard or staring at the TV.
Such consumption “incidentally” will sooner or later destroy our body. As you can see, we are not only what we eat, but also how we eat.
Therefore, it is worth promoting dishes that somehow force us to focus only on him. Undoubtedly, such a dish is fish whole with bones. A few years ago, at the mouth of the Danube, several men ate such a dish at a table outside the restaurant. They ate with their hands in silence and concentration. We sat down next door and wanted to order the same, it turned out that they only had fillets and those men were fishermen who brought their fish to fry. We had to be content with frozen fillets, fortunately the wine was not brought by the fishermen and it was on the menu.
Tossing fresh, gutted, cleaned and salted fish into the fryer is the easiest cooking task. To make the skin crunchy, you can sprinkle it with flour. As for larger fish, they should be left to “reach” before serving, it is best to use gluten-free flour. When evaporated, gluten flours combine with moisture and lose their crunchiness. Rice flour is perfect. Large fish can be cut into a bell. You can also – which is popular with us – coat the bells in breadcrumbs. I encourage you to do this in deep fat and not in a pan. Everything takes less time, leaves more flavor and absorbs less fried fat.
It is not only the fish that force them to such concentration. Seafood from water: shrimps, mussels, lobsters, crabs or crayfish are equally grateful, but who can afford them today? And to think that not so long ago it was fishing waste and the poor fed on it!
Or maybe it is so that today you have to pay extra for this concentration while eating? The rich are slim and healthy, and nobody cares about the rest? For God’s sake, rich people eat and drink, and we only piss Him off?
Source: Salon24.pl: Strona główna by www.salon24.pl.
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