According to the dictionary, there is nothing such as a Culinarian, I beg to differ. What is a Culinarist but a Culinarian? We are speaking about someone here that is a step above a cook. There’s some food for thought!
There is an art to preparing and plating a dish. That often separates a cook from a Culinarian. A cook gives you a hamburger, a Culinarian serves you a hamburger with a tomato.
Seriously though, true chefs spend years learning their craft. Maybe some of their dishes are beyond your palate but you have to appreciate what they do. They separate those who eat escargot from those who eat snails.
Food is so much of what we live for that it has to become an art. After all, art mimics life! Or is that the other way around? Either way, today we celebrate the Culinarian’s among us. Those who looked at food and said, “I can make something else out of that!”
So many of these bizarre holidays have something to do with food. They are a Culinarian’s delight. The true question here is… can you really trust a skinny Culinarian?
How to celebrate – Become a Culinarian. Go ahead and play with your food today. Sample something you have never tried before today. (Food that is)
Today is Culinarian’s Day. If you like to cook, it is you day! Since it has no history and no one claims it as their day, I’ve decided to give you some recipes you might be able to dazzle you friends with.
Century Eggs. These are eggs (Normally duck eggs) that have been stored in Salt, lime and ash for 100 years. (Guess that’s why they are black) Sounds yummy but you may want to have a stomach pump ready to go if you serve them. This delicacy comes to us from China.
Stargazey Pie. Another yummy dish, this time coming to us from England. I guess they call it Stargazey because the fish heads are looking up at the stars. (Actually it was the last name of a fisherman who saved a part of England from starvation by finding sardines for all to eat.) This is probably a healthy meal, it is definitely good for those on a diet because… who could eat it!
Locusts. From Israel we love our locust. Apparently locust are quite a treat. They can be barbecued, baked, broiled or boiled. So the next time you see a field infested with locust don’t think of it as a disaster, think of it as lunch!
My last offering is Casa Marzu. It comes from Italy and is a cheese used as a dip or served with bread. It is Pecorino Sardo, a sheep’s cheese that left out, covered and allowed to be infested with maggots. You harvest the cheese after the maggots have laid their eggs (Larvae) and then served as an appetizer or snack. The larvae is still alive so you might want to check and make sure they don’t come back up on you before you are able to thrown them up.
How to celebrate – Try any of these tasty treats or come up with one of your own. Buy a chef’s hat and at least look the part of a culinary genius! Attend a Culinary class.