On Authenticity

I have a subscription! During a summer dinner for friends I served gazpacho. It was a warm evening and I had tons of tomatoes, so it seemed like the perfect starter. It’s pretty simple: you chop tomatoes, cucumbers, peppers, onions and a bit of garlic, then add some vinegar and olive oil and mushed up bread and tomato juice. Give it a two second pulse from the hand blender et voilà. One of the more cosmopolitan diners looked at the chunky soup and said, “Oh, so it’s not real gazpacho.”

True Andalusian gazpacho is mashed in a mortar and pestle (or at least a blender). It’s smooth and velvety; not like my coarse, vulgar slop. The thing is, I knew my soup wasn’t authentic and I even thought about introducing it with that caveat. But I didn’t because I don’t need another reason to be labeled a “foodie,” a.k.a. “food-douche.” I served it all chunked up because that’s the way my mother made it from some Sunset magazine recipe when I was a child. And I prefer it that way. It has texture. Each bite has a different ratio of tomato to cucumber. It looks more appetizing than the pink, pasty appearance of the “authentic” version. The current Sunset recipe but back in the '70s it was chunky. It was! Yet it still irked me that I was called out on my bastardization of a venerated Spanish tradition. Stuff like that bugs me all the time. Like how when I mention my affection for Abbot's Pizza, die hard New Yorkers will scoff, “They use bagel flour in their dough. It’s not real pizza.” To which I say, “It still tastes better than 95% of the pizza that I ever had in Manhattan. So suck it!” Maybe I don’t say those exact words, but I’ve thought them.

I've never eaten lutefisk nor have I wanted to Why is authenticity so damned important? I suppose it’s a connection to history, just like chunky gazpacho connects me with my childhood. But if not for culinary innovation, we’d still be eating charred meat, nuts and berries. At some point, we have to acknowledge that sous vide whitefish, a modern preparation, tastes better than lutefisk, a preserving method involving lye that dates back to the 16th century. Not surprisingly the editor of Cook's Illustrated There is a limit to bending tradition. If you read Cook’s Illustrated, you’ll know what I’m talking about. This is this pedantic culinary bi-monthly where they supposedly show the better way to cook. Their mission is, “to test recipes over and over again until we understand how and why they work and until we arrive at the best version.” Their definition of the “best version” is based on some borg-ian concept where they measure the amount of time it takes for a vinaigrette to separate. Their recipe held its emulsion for a whopping 1 ½ hours! But…can’t you just shake up the dressing right before you pour it? Who takes 90 minutes to eat a salad?

If you don't use unbleached organic parchment paper, it's not true en papillote This past spring they presented their improved version of cooking en papillote, a method where you bake vegetables and fish in a paper wrapper. The crack staff of Cook’s Illustrated contends that aluminum foil seals better than parchment paper and that the recipe works best if you parcook vegetables beforehand. But the whole point is that it’s a quick and easy way to cook fish with a dramatic presentation. If you have to cook the vegetables beforehand and serve it in foil, you’re spending too much time to serve what looks like a fancy TV dinner. Their complaints of too much juice or slightly undercooked vegetables are what I consider to be the characteristics of the dish.

Fold it in half and crimp the edges tightly in a semi-circle Basically you create a bed of small chopped vegetables for a lightly seasoned fish fillet upon which you add a little butter or olive oil. You wrap it in some parchment paper and cook it in a 375º oven for 20 minutes and then put it on a plate. Everyone oohs and aahs as they unwrap their gustatory gift. Maybe the kale is a tad crunchy or the zucchini juices accumulate on the plate but it still tastes really good and you only spent 15 minutes preparing the thing.

This was just for me on a Tuesday night so it's not as sexy looking as it could be So what’s my point? I dunno. Don’t make such a big deal of things? I mean, I have respect for authenticity and tradition; I’m more likely to buy a raw milk Brie de Meaux than some Wisconsin cheese product called “Bree.” But I’m also a huge fan of Rouge en Noir, a Sonoma cheesemaker who makes a perfectly delicious Brie that’s often cheaper than its Frenchy counterparts.

I’m also grateful to the nerds. I do get some value out of Cook’s Illustrated. They’re the dorks who will make scores of batches of biscuits to find out the perfect ratio of butter to lard. They are like the not-quite-as-smart cousin of Harold McGee who doesn’t know quite when to shut up. You kinda take the basic concepts from them and then tune out all their extraneous efficientizing bullshit. So, yeah. That’s where I stand. Thoughts? Anyone? Anyone?