Follow the Crumbs ...

Today’s Foodism: Sometimes Basic is Better

Alice Waters

[Image courtesy of khunaspix / FreeDigitalPhotos.net]

Although Ms. Waters is referring to organic brown rice, the beauty of versatile food is all around us. Tomatoes can produce a myriad of flavor profiles; they can be used in a range of dishes, from salsa to stew to salads, and more. Sweet potatoes are another versatile food which can be baked, fried, mashed and roasted, and used in soups, stews and more. Eggs are another food that offers flexibility in the kitchen. Of course we like them fried, scrambled, hard boiled, soft boiled and poached, but they’re also used in fresh pasta dough, quiche, souffles, salad dressings—the list goes on. It’s no wonder the American Egg Board’s slogan, created in 1977, was “The Incredible, Edible Egg.”

What is your favorite versatile food? Let me know in the comments below.

Advertisements

Care to comment?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: