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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Recommend Elizabeth David’s Piedmont roast peppers (via Delia Smith) (Email)

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I have come backwards to arrive at this post; normally when writing about someone else’s recipe I would test it and then discuss how it worked. In this case I made the dish first and then went in search of the recipe. Perhaps I should explain...

Last year I went for dinner at the house of some family friends who live nearby. As the starter, Lynne served a selection of antipasti which included the most delicious roast peppers I had ever tasted; they were so good that I cannot remember any of the other antipasti, and this coming from someone who annoys people (read the boyfriend and previously the ex-boyfriend) by describing a restaurant not by where it was or what it looked like, but by what they and I each had for starters, mains and dessert.

I had made many a roast pepper in my time, but none matched up to these.


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