On the 1st of March in 1989, Jack Dietz beat the world record for spitting watermelon seeds a distance of 66 feet 11 inches. It appears that such contests are held during the summer months all over the United States of America. Can this be true?
There’s just no end to the surprising trivia I discover in my daily reading of the culinary calendar, but I shall have to set it aside for the moment because something even more exciting has arrived for me to read. Jane-Anne Hobbs recommended this, The Flavour Thesaurus, at the Indaba and I ordered it immediately upon my return to Johannesburg. Expect lots of snippets in future posts. Niki Segnit has written a book about which flavours pair well and why; her style is entertaining and she handles what could have been a dry theme in a quirky, romantic way:
Beetroot & Watercress: Earth and iron. Like a Zulu novel with a happy ending. The love of rustic, rosy-cheeked beetroot for outspoken watercress is requited. Combine lots of finely chopped watercress with soured cream and use to dress beetroot. Serve with oily fish, liver or rare steak.
I should perhaps have read that before I tipped my soured cream and oily fish over a potato …
Our potatoes are terribly ugly at this time of year; warty and sprouty, they’re not as unfortunate looking as Baldrick’s thingy, but – when I took a photo for by contribution to Tandy’s challenge to cook with sour cream – I am sure my camera winced. Here then is my baked potato (severely cropped to remove the offending bits) with sour cream, capers and smoked salmon.