Hummus.
What could be so complicated about this pasty creation made of chick peas? Up until I met Orly, the Queen of Hummus, I did not know of the subtle skill it took to make this tasty item and was certain that preservatives, garlic to overcome the lack of freshness out of a container with an expiration date three weeks out didn't ruin the outcome of this food. I was in for a real treat and education.
So, I walk into this restaurant, in Boca Raton a couple years back, and order hummus. Not thinking that anything special was about to happen, I get ready to eat. I look for chop sticks because I always eat with them, not liking the metal green olive hummus from standard utensils. Of course, they are not there because I am not home and am in a Mediterranean European Cafe. I settle for my fork, and wow! My taste buds experienced something exotic and amazing. I couldn't believe that it had taken me all that time in a life of plenty to experience "the real thing." Now, my eyes had been opened to the way this food was supposed to taste. So, what made it spectacular? Here are five reasons that pop out at me.
A Cook's Love.
As with many foods, the person preparing the food must put special love into it: the love of cooking, the love of food, the love of eating, the love of preparing and offering food to another human being. One or all of these. This love comes out in the flavor. There are only so many ingredients in this dish, so it makes sense to think that the preparer's love is one of them.
The Technique.
Next, we look at the technique. It seems silly thinking that the technique is an ingredient. But, it is. If we take 5 ingredients, one recipe and ask two different people to make the food, the variation will be in the technique. Life experience, attitude, confidence, personal balance, familiarity with food will make the difference. I learned a while back that "good kung fu" is an expression used to refer to someone who uses good technique to successfully complete a task. The expression is often used for the person who prepares wonderful food or as a compliment for any skill.
The Quality of Ingredients.
The person who takes great pride in the quality of ingredients buys the freshest, most expensive ones because s/he knows the effect this will have on the taste of the food. Chances are the more experience the preparer has, the higher quality the ingredients will be. The spices will be more internationally diverse, based upon the preparer's exposure to different countries and cultures. At the same time, best suppliers will be employed.
Ambiance.
How does ambiance affect taste? We are creatures who like comfort, visual and otherwise. We like what we see and smell, especially when we are going to eat. We enjoy looking around and seeing smiley restaurateurs who welcome us into their restaurant as if it were their own home, people who know our name and story. Why? We like to be listened to and welcomed in.
Freshness.
Finally, let's talk about freshness. This goes for chick peas, paprika, garlic, oil, veggies for salad or to stuff our pita. These are all part of the incredible. If the veggies on the plate are organic, we notice it. It rounds out the effect on our taste buds that comes from our delicacy like no other. It helps to trust the people who run a restaurant to use fresh, hopefully organic vegetables, locally grown. Only fresh tastes fresh, and this makes a huge difference.
Conclusion.
I am reminded of the way I imagine my great grandparents were, picking their own vegetables in the old country: growing, caring for, picking and preparing their own veggies for the family. Oh, wait, I grew, cared for and picked my own veggies in the cement gardens of the center of downtown NYC when there was a community garden on the corner of Lafeyette and 3rd St. Which is another reason I was so surprised when I tasted the real mccoy of this chick pea paste just a few years back, in, of all places, Florida. NYC's Greenwich Village, where I lived for eight years, several decades ago, had hummus on every corner, in every cafe and food establishment. It was the era when hummus came to America and became standardized on the menu. I lived a block away from many Middle Eastern cafes so had heavy hummus experience. Bottom line, all the experience before, did not taste like the stuff I ate recently.
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