I’ve already resigned myself to the fact that there is probably going to be one or two posts per week on food for this post-a-day project. If this guess is correct, that means this blog will contain somewhere between 50-100 different food items that draw us deeper into a wonder-infused world. Not bad for a guy who used to subsist solely on mac & cheese and Tyson chicken nuggets.
I can’t remember the last time I had a steak in a restaurant. I’ve always been a picky eater, but when I was a child, I even turned my nose from steak, to the chagrin of my parents. These days, I don’t have much opportunity make up for lost meals. Germany has some fine places to eat, but very rarely will the Spiezekarte offer a steak; pork is king in Deutschland, and I have not yet grown tired of Schweineschnitzel.
Perhaps this is why tonight’s center cut filet of steak from the fantastic Taste of Texas restaurant in Houston was so heavenly, and why it only took two bites before I knew I had to write about it. The cut and quality of the meat is high-end already, but what made this food so extraordinary was the delicate balance of seasonings and how well it was grilled. What I tasted was a juicy, smoky, peppery, citrus-y chef-d oeuvre, a culinary masterwork. And, of course, it got me thinking…
Flavor is everything in food, and I didn’t need The Food Network to teach me this. We may crave the same ol’ bland Whopper from time to time, but we know real flavor when it hits our tongues. We know when something is truly good. The food becomes something more on our tongues – an alliance is forged between our taste buds and the delicate combination of flavors – and for a few moments our quality of life vaults forward. The more skilled the chef, the more triumphant our taste buds. They were made for these flavors, just as, without them, these flavors would have no meaning.
If you’re not thoroughly exercising your buds every now and then … well, I don’t know what to tell you.