Monday, January 29, 2007

The Sheer Savor of Roasting

February 2
It is the deep, salty stickiness of food that intrigues me more than any other quality. The sheer savor of it. The Marmite-like goo that adheres to the skin of anything roasted; the crust where something -- usually a potato or a parsnip -- has stuck to the roasting pan; the underside of a piece of meat that has been left long enough in the pan to form a gooey crust. This is partly why I cook rather than buying my supper ready-made. This you will probably know, unless of course this is your first Nigel Slater book.
I feel exactly the same way. Which makes me think, for the very first time, that I might have a slight chance of liking Marmite.

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