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Tomate Farcie au Porc et au Crotin Chavignol

What a fancy title.

There is no cuisine more traditional then French cooking. Most modern sauce, stock and regular techniques have been fathered by world recognised French chefs. However, what makes a tradition? Who decides whether something has been repeated or followed enough to become a tradition. In my humble opinion anyone can create a tradition at any given moment, as long as it is something that he/she endeavours to repeat in the future.

Pretty cool how we can all be the cause of something so timeless right?

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In cooking, tradition doesn’t necessarily mean strict guidelines, because so many different people can have different versions of traditional dishes. My interpretation of the word is closer to respect. The simple guiding principle of respecting flavours. The rest, the magic and the touch you put on to it, is yours to create.

Here is something borrowed from France. Traditional Flavours. In a quick convenient format.

Tomate Farcie au Porc et au Crotin Chavignol

Tomatoes stuffed with Crotin Cheese and Pork.

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1 COMMENTS

    1. Therese August 1, 2013 at 12:26 pm

      Such heartfelt writing about traditional cooking. And what a beautiful dish!

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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