The visual aspect of food is a huge part of eating. We all learn to make quick visual “judgments” about our food, even if our other senses are tell us something contrary. As I’ve explored ethnic foods, I’ve learned to let that part go. A good presentation is still appealing, but not as necessary to me as it once was.
For example, black and brown, nasty bananas make the best banana bread. I don’t even like bananas, but I like banana bread – so I’ve learned not to throw them away when they start to turn (HX eats a lot of bananas). Nothing special about the recipe – I think I got it out of The Joy of Cooking. Wait – banana bread – ethnic? Well, it’s my blog and I can do anything I want. And it’s speculated that banana bread was possibly made as early as 77 A.D. in Greece (Pliny wrote about bananas then. I love Google – makes me look smart. And if it’s on Google, it must be true. Even more so with Wikipedia.). So there.
Green eggs. There was a Laotian family selling barbecued eggs at the Hong Kong Dragon boat festival a couple of weeks ago. The greenish color was a turn off for most people, which was too bad – these things are really good. A small hole is made in the shell and the egg is poured out. The egg is then mixed with black pepper and either soy or oyster sauce and poured back into the shell. The eggs are steamed until set, and then grilled.