We finished off the tin of tuna for dinner last night. The Fox made a Tuna Macaroni cheese.
It's strange. We had just a quarter of the tin of tuna in the flan I made on Monday. It had seemed so deliciously fishy. This time we had three quarters of the tin & yet the dominate taste was the chopped hard boiled eggs & the creamy sauce. The fish was just a delicate background taste, almost a sort of seasoning. And yet there was so much more tuna in the meal. How come?
Sometimes I think with cooking, as in so many other spheres, less is more. It doesn't seem to make logical sense but that's the way it works. Maybe it's just that certain combinations of flavours enhance one another, others neutralise each other.
Whatever the reason this is definitely a case of less is more.
No comments:
Post a Comment