She is Gourmet Girl
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First we eat, then we do everything else.
— MFK Fisher
The Gourmet Girl is a Foodie with a capital F. All her activities seem to revolve around food, even when she’s on vacation. She’d prefer to be mushroom hunting, sampling the wine country, or making a culinary tour of the South of France with the Michelin restaurant guide tucked under her arm. Or she might just rent a villa and spend the entire time in the kitchen, cooking elaborate dinners for friends and family.
Here’s the key to the Gourmet Girl: she’s a connoisseur. She appreciates the finer things, and she’ll gladly pay more for them. She will shell out $1.59 for a blood orange instead of 69 cents for the navel variety, and it’s not because they are fancier and more expensive. She doesn’t care about status or prestige. For the Gourmet Girl, it’s all about quality. She selects cars and clothes — anything she buys — based on how well they are made. While the Uptown Girl may sleep on high-thread-count, all-cotton sheets simply because she always has, the Gourmet Girl does it because, like The Princess and the Pea, she can feel the difference.
She Might Be a Gourmet Girl if:
1. She drives: a practical car, often higher end. Japanese or European, but always highly rated (Gourmet Girls do their research). Volvo, Volkswagen, Honda, etc.
2. She can talk for more than ten minutes about: The difference between a California chardonnay and a French sauvignon blanc.
3. She begins her sentences with: “Jeffrey Steingarten says…”
4. She’d never: drink wine out of a box.
5. She owns any of the following: Kitchen Aid mixer, a complete set of All Clad pots and pans, Silpat baking mats, tins of foie gras she brought back from France.
There’s No Taste Like Foam – Spanish Surrealist
Kiwi and Cucumber Gazpacho
Grilled Quail Stuffed with an Olive Stuffed with an Anchovy
Amantillado or Fino Sherry
Bacalao with Pimiento Espuma (Foam) and Ground Marcona Almonds
Manchego Ice Cream and Quince Paste Sandwiches
One of the most celebrated chefs in the world, Ferran Adrià, of the restaurant El Bulli, just outside Barcelona, is known for his five-hour, thirty-course meals. Adrià says that if nouvelle cuisine was impressionism, then what he is cooking is cubism. But most people would describe his cooking as surrealist. In fact, he is known as the Salvador Dalí of the food world. “The mosaics of Gaudí are my inspiration and my reference,” says Adrià.
Adrià and his pals have invented things like caramelized eggs, Spanish pizza with mango and sea cucumbers, and, the most famous creation, espuma — Spanish for “foam.” That’s right, foam. Espuma is the culinary art of taking something that is mostly liquid and forcing compressed air into it so that it becomes foam.
This may be the most difficult meal in the book, but for the Gourmet Girl, it is the most exciting. It is guaranteed to impress. And don’t worry, you don’t have to make thirty courses. We’re not going to make you do anything ridiculously hard, like, say, construct a miniature replica of La Sagrada Familia out of mashed potatoes.
Though I thought for a bit it was going to be the academic girl – the one who can kick your ass in Scrabble….