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caius (0
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erts la massana andorra
Joined 11m 9d ago
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website:
http://www.4civilisation.com
About Me
I live in the mountains of Andorra and have my own biological vinyard, orchard and chicken coops. I breed a special kind of chicken which has red meat and is best to eat when hung for several days. It cooks and tastes more like gamebird than like the broiler you know from your superstore or butcher.
A certain passion for cooking is handed down in our family along the male line of inheretance (a bit like royalty). I must have seen thousands of restaurants from the inside by now, but still like my own cooking best (most of the time, that is). My wife and children tend to eat it too, although they usually complain about my lack of presentation skills. I don't mind as long as they do the dishes afterwards.....
Some of my favorite foods
I prefer to eat things that are fresh from their source and well treated and produced. Variety is the best spice of all. When cooking things from my own little farm, I have all that thoroughly under control. I manage to hang my chickens for more than a week as long as they are killed and gutted without breaching the skin. If cooked in our wood oven with vegatables straight from the garden, served with a bottle of home made wine and chased by a desert made with our own fruits, this adds a dimension to the ingredients which can
never be surpassed by fancy cooking whatsoever.
Most af the time, however, we have to make do with things from the store. This is where good preparaion of the food makes all the difference. I lived in England for ten years and got very familiar with Indians and there oriental way of using spices and making gravies. This has for ever influenced the way I play with the 3G's (Garlic, Ginger and Green Chilli) and the rest of the - on average - 40 spices.
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This looks fun. Update my own chef page!
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