At home, we've overlooked how much a bit of char and smoke can compliment a beloved vegetable or boost a neutral cheese, such as halloumi or feta.
"We always name them after celebrItiesmelled
You want a feel of chew; you want a bit of char; you want that yeasty aroma that releases when the dough hits the hot oven - earthy, alive, enticing - like... well.
Grill them quickly, just to develop a bit of char, and then move them to a plate.
Travelling down the mountain, past the dry olive groves and the parched earth that is Greece this summer, I hear her again: "Might I myself not melt in the end perhaps or burn, I do not mean burst into flames just bit by bit be charred to a black cinder, all this visible flesh".
Some people like to cook the peppers in the upper third of the oven, so they have room to soften up a bit as they char.
If the edges char a bit, scrape off the char with a light touch on a serrated steak knife.
A shop mannequin sits on a lavatory, cross-legged, elegant and naked, but for her nurse's hat and lots of things draped and dangling from her head - rusty horseshoes, a cup, charred bits of wood, a seashell, a deflated balloon.
The restaurant offers ginger, red-bean and green-tea ice cream, but the meal, in any meaningful sense, ends when the last bit of charred fish or meat disappears.
We both commented on the 'crust' of all the pizzas we ate this day...medium-thick, well-made, perhaps could use a bit more fire to char them more, but excellent.
