Yeah, I know this is called montrealfood blog. But so often I veer off it for music. This or that. But like it or not, all my life I've been hell of interested in food AND music.
And I've learned through DOING, that they're not so separable. A good chef IMPROVISES. She works with tools that are AVAILABLE TO HER. Available, in any venue, maybe not her native turf. Not her knives, not her pans, some other dick giving the orders. A project that somehow must come together, even if it's only dinner for the family. Fish, steak, potatoes, salad . . . Rock, jazz, blues, classical, reggae . . .
You see? Same bloody thing.
But what's annoying that the titans of cooking -- or playing -- are so much above me that I have no hope in my lifetime of ever matching them. They're just TOO FUCKING GOOD.
I'm not a defeatist. But sometimes you have to be. It can be enjoyable, in a twisted sort of way.
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