Hand over le fromage de la belle France qui s’appelle camembert …
I don’t care how … runny it is, hand it over with all speed!
John Cleese looks in vain for camembert (runny or otherwise) in Monty Python’s Cheese Shop sketch
I think it's a bit runnier than you'd like it, sir...
I was chatting the other day to someone who had spent some time living in France. They remarked to me that, having developed a liking for runny camembert, they used to put said cheese into the microwave in order to encourage it into a liquid state, an act which the locals looked upon as food crime of the highest order. (I, of course, imagine their indignation to have been accompanied by cries of “Mon Dieu!” and “Sacrebleu!” at the very least). The offence in this case was not the runniness of the cheese but the application of the microwave to the task which they probably rightly considered would destroy the subtleness of the camembert taste.
I will never get to try all of the recipes in my cookbooks.
Ok, so maybe I don’t even want to try all of them, but clearly there are plenty that I would like to try. In practice, though, I will only ever attempt to recreate a small fraction of the dishes that lie between the bookcovers, and not for want of trying. Yes, technically, I could probably survive quite well on a much smaller cookbook allowance. What am I saying, I could (as it were) go cold turkey on my cookbooks as long as I had access to the ever-growing wealth of food writing and recipes available on the internet and the necessary patience to filter through it all. That, however, is really not the point. As recently observed over at the Constables’ Larder: “Cookbooks are a purchase of desire, not necessity.” How true that is.
So what’s with the rhubarb, you may well ask, it being well past rhubarb season hereabouts.
I had every reason to ponder this mighty vegetable today because I spent the afternoon excavating the roots of my one over-large rhubarb plant, splitting it into 4 and replanting the newly separated roots. In time, this will mean a lot more rhubarb in my garden, though it may take 15 months or so before the rhubarb recovers fully from the split. Knowing that I will have less rhubarb next year has made me all nostalgic for the rhubarb treats we were able to whip up during this years long season: stewed rhubarb with ginger, rhubarb crumble, rhubarb polenta cake, rhubarb almond torte. All but memories now.