In the less is more.
I like my Single Match Scotch. Neat. Preferably a Talisker 18.
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Jura 10 or 15 here. Perfect hint of peat for me. One rock/sphere.
Years ago I ate at Betony the week before it closed. There was a dish that was a lemon puree or something on the plate, thin slices of scallop over it, and horseradish grated on top. It was amazing. I still think of that dish often and it’s been 6 years.
Kinda like Keller’s Oyster and Pearls being so perfect in so little.
Even more less is less would have to be good bread and good butter, or a perfectly ripe pear.
More is more immediately makes me think of eggs benedict. Egg sauce over eggs? More please. Hell throw some crab and black truffle on there and we’re set!
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I feel a kinship with you here. Bread and butter could be the world’s perfect food. No one else need apply. A royal riviera pear from Harry & Davids? Outstanding! And gimme an egg benny every Sunday and I’m a happy girl. I don’t really need the truffle though.
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I’ll have one of those, and a pot of black tea, please. Also a room I can lie down for a while after.
I remember thinking as I watched a friend devour a huge dessert … how much I would have preferred a perfect, pristine piece of whatever fruit was the basis of that grossly overdone sugar bomb. Don’t get me wrong, there are ethereal desserts, and I love them, but a perfect fruit, unadorned, just fills me with wonder and appreciation.
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