There are secrets to impressing people. You can buy the book and learn how to “win friends and influence people” the old-fashioned way. Or you can be born good-looking. That’s a surefire way to impress people (and thereby win friends). I’m not being glib either. Attractive people get all the breaks in life. There’s science to prove it. But this is a food blog. You can’t actually see me, so I have to impress you with good-looking food! This Prosciutto-Wrapped Halibut with Summer Squash is really good-looking food.
While there are quite a few similarities between good-looking people and good-looking food (both are broadly perceived to be healthier) there are also differences and they’re as plain as the aquiline nose on my face.
To start, good-looking people usually require a lot of work to remain good-looking. However, good-looking food doesn’t usually last long enough to have to toil through the burden of middle age. And unlike the beautiful people I know, the beauty regime of most food is really quite simple. It can even be as easy as combining ingredients in new or at least uncommon ways. I figure this trend probably started with bacon. Bacon is a lot like good-looking people, you can’t help but look twice and lick your lips. So somewhere down the line, someone got the idea to wrap unattractive food – like chicken livers and scallops – in bacon.
When it comes to either people or food – I like to think I’m not always swayed by a pretty face. I often love the ugly stuff even more than the obvious beauties (oysters, blue cheese, noni). But not everyone is as self-involved (I mean evolved) as I am. Take fish. Some people go all squeamish at the thought of fish, especially raw fish. That’s because raw fish, like my aquiline nose, doesn’t appeal to everyone. But that doesn’t mean it can’t be beautiful.
To prove this theory I’ve decided to wrap a piece of fish in bacon. Well, prosciutto really. Because if bacon can make a chicken liver pretty, imagine what the elegance of prosciutto could do for fish. Which also makes me wonder what it could do for my aquiline nose. GREG