Is Good Cooking Actually Sexy?

Watched a DVDrip of a Jamie Oliver special, Christmas in New York. He's got real nice style. Very rushed, very decisive, yet subtle and careful all at one time. I notice that most of his recipes, on film or on print, are really simple, but chockfull of culinary artistry and taste. Ingredients used are easy to come by, but even if they aren't available, substitution is no problem, due to the sheer simplicity of his recipes.

Now, here's the question. Well, more of a statement really. By the by, the following is probably going to sound wrong and weird, so if you don't want to start thinking of me as a complete weirdo (that's if you don't already), STOP reading NOW!

At the end of the DVDrip, he makes this superb but (once again) simple dessert, basically chocolate sponge, with a filling made of ricotta, butter, crushed flake almonds, bashed-up cooking chocolate, glaced fruits and tinned cherries, all laced with some Grand Marnier for good measure. Best part is that it would take less than 20 minutes to prepare (plus 5 hours to chill.)

Well, anyway, right before he serves this beautiful looking dessert, yah, he puts some more liquor on the stove in a pan and flambes it with such ease and grace its bloody poetic! The liquor is poured avec la flame onto the dessert and voila! Ready to serve!

Now, here's the real weird part. I got some sort of a shiver up my spine watching that. Not watching him do that, but watching that. It was electric. Tingly.

I hope someday I will get to go to cooking school. I truly enjoy cooking. Just tonight I made a fabulous triple decker (Kingsmill Wholemeal and White Bread, butter, with a layer of roast turkey slice with cranberry sauce to taste, and a top layer of roast chicken and pastrami with extra olive-oil mayonnaise to taste - grilled), served with homemade chips, fried to a tee in oil laced with a tinge of chilli powder and salt, and some leftover vegetarian bolognaise (fresh chopped tomatoes, quartered white button mushrooms, chopped red onions, crushed garlic, dried oregano and basil) fusilli on the side.

I've finally got all the ingredients to make my Strawberry Semi-Freddo, and will do so either later tonight or tomorrow.

Here's a lame one-liner, courtesy of me:

"Food is the Music of Love."