Overwrought food writing appreciation thread

I had three plates overflowing with lobster, fish, and shrimp tacos. The lines weren’t very long and the sense of community with other foodies was a pleasure, all of us sitting around on folding chairs and picnic tables. The wonderful smells rising from the grills, the table full of churros tempting the eye as I stood in line, the hungry flutter in my belly, excited to be experiencing fish tacos done by Ricky’s. I am new to the world of other things to eat besides vegetarian options. When it came my turn, I heaped on the pico de gallo salsa and shredded lettuce a little too eagerly, squirting the sauces in squiggly drizzles, overwhelming my tacos with condiments.

Originally Posted by gomestar 

next time I have dinner at Chez Manton, I will be sure to wright a sensual review in appreciation of this thread.

It’s a known fact that chefs prize chanterelles more than any other mushrooms. In one of the cookbooks that I own (I forget which one), the chef/author instructs: “If you ever see chanterelles, buy them.”

And so it was that when I first saw chanterelles at the Hollywood farmer’s market more than a week ago, I kind of freaked out. I froze. I was like, “Oh my God! I’m supposed to buy these!” But a small bag of them cost $10 and I felt scared. So I didn’t buy them, mentioned the experience on Twitter, and my followers scolded me. Chef Sara Jenkins Tweeted to me, “So easy to cook! Saute w/ butter, thyme, parsley, toss w/ penne and parmigiano! Easy!” Emboldened, I made a point to buy chanterelles the next time that I saw them; and sure enough, this past Sunday, that’s precisely what I did.

As I considered my options, I ruled out Chef Jenkins’ suggestion for penne simply because I cook pasta way too often. I think my blood runs pasta, I make it so much; I wanted to try something different.

I remembered a post I did a while back–Creamed Mushrooms on Toast–and decided to use some of the leftover whole wheat La Brea bakery bread to do something similar with the chanterelles. Only, I wouldn’t cream them; I’d just saute them in olive oil with a pinch of salt and pepper and add garlic, parsley and lemon juice at the end.

And that’s precisely what I did.

Originally Posted by kwilkinson 

Wow.