On Thu, 08 May 2008 10:02:44 -0500, Vic Smith
wrote:

This shows a truthful insight about coffee: the ritual of its making
is at least as important 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
Singapore 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