Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522
I have a bit of a problem with the word “Gourmet”. It kinda comes across as a bit of snobbery. In a lot of ways, that’s kinda contradictory to the spirit of the dutch oven. a “Dutch Oven Gourmet” is almost an oxymoron. On the other hand, perhaps a better word to describe it is a dichotomy.
A see a good example of what I mean, go to the IDOS World Championship Cook-Off and take a look around at what you see. You’ll seen untrained chefs, talking to each other in a “good ole boy” kinda drawl. Instead of the formal chef toque, many are wearing cowboy hats. Instead of the double-breasted shirts of the restaurant, you’ll see bandanas and bolo ties. And you definitely won’t see any professional ovens or stoves.
And yet, the food prepared that day is world-class, five-star food.
So, what defines “Gourmet“? Well, that’s a lot like asking what defines “Fine Art”. It really is in the palate of the taster.
Anyway, as I looked back over the black pot and tried to remember some of the more… (Read the rest of this article at the following article source link for the full story)
For more information click the following article source link for the full story:
http://marksblackpot.blogspot.com/2009/07/dutch-oven-gourmet…










