On Thu, 08 May 2008 10:02:44 -0500, Vic Smith
<thismailautodeleted@[EMAIL PROTECTED]
> wrote:
>This shows a truthful insight about coffee: the ritual of its making
>is at least as im****tant as the final product of its making.
>After the ritual is done and the first sip approves of it, the rest is
>simply ingesting some caffeine.
>All within limits of course, as arbitrary as they may be.
>This account reminds me of a Greek gyros restaurant I frequented in
>Chicago. Three Sons it was called, and at that time I knew Dad, Mom
>and the three sons by name. I usually knew when Dad and Mom were
>visiting Greece, and took my own vacation from gyros when they were
>gone.
>Dad had passed his gyros slicing artistry to one son only I think,
>since they were the only two who sliced.
>As opposed to the typical gyros joints - which I avoided after finding
>Three Sons - these fellows cut the meat paper thin, sharpening their
>knives on a strop 3 or 4 times in the course of making up one plate of
>gyros. The resulting slices were almost transparent.
>I always stood by the counter to watch the slicing, and demanded my
>suburban friends that I brought there watch with me, paying due
>respect. There would be plenty of time later to sit down and eat.
>The slicer always received some oohs and aahs from me, which sometimes
>incited my friends to be a vocal audience.
>And some remained quiet, probably thinking I was nuts.
>Getting into the taste difference between this gyros so thinly sliced
>and selected from where the flame had properly done its work and the
>typical gyros hack job could lead to endless arguments among gyros
>connoisseurs, so it's best not to go there, and beside the point.
>Suffice it to say that I found it delicious to the last bit.
>But I don't really remember the taste. I remember the slicing.
>
>--Vic
Thanks for this insight Vic.
I also find myself often fascinated by the making which can be more
memorable than the eating. Your beautiful description of gyros or
jeeros slicing reminded me of watching the making of Ramadan bread in
Turkey, Roti Chanai in Malaysia and all the other skills that make for
interesting food. I once tried making what is termed in Malaysia and
Singa****e as "tea arik" or "pulled" tea whereby the tea with added
milk is poured from a pot into a cup at both outstretched arms'
length in an arc and back again several times. All I managed was wet
trousers.
I suppose it's a bit like cruising in a small boat - it's all about
the getting there and the anticipation of arriving whereas so often
the actual arrival is an anti-climax and sometimes disappointing.
I was eagerly anticipating an "anti-American" bite about the 'apropos'
and the "American coffe" comment but obviously need to try harder.
Best wishes and cheers
Peter,
Herodotus
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