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A whole new appreciation for food texture.

So it’s been six days since I got gum surgery, and from this side of having 99% of my meals either blended or liquid-based, I can honestly say that texture is a very important element of plate construction.  Meals just aren’t satisfying, mentally or physically, without some bite.  Maybe it’s a carnal instinct that we need to chew our food and attack it like animals, or maybe it’s just the satisfaction of masticating things to a pulp.

I don’t know, but I miss it.

I have been, however, reminded how good sweet potatoes are.  They are awesome.  So it butternut squash soup.  Especially with some Tamarack Farm bacon and shallots.

Jell-O pudding packs are also pretty tasty.

I don’t really have much else to say, but this explains my absence from the blogosphere.  I spoke with Seoul Brother, and hopefully we’ll be getting an update from his end of the world in the near future.  Since his last post on Smokey Saloon, he has confirmed a couple of things.  He had predicted a proliferation of burger joints in Korea, but that has not actually happened.  However, what has happened is that he can buy American and Australian ground beef, which is a vast improvement in the burger-making department.  Cheese continues to elude him.

But there is plenty of fermented skate to go around.

Also, I was watching No Impact Man, and he paid the folks up at Ronnybrook Farms a visit.  Man, I was jealous!  It looks like a good time up there.

Lastly, a fellow food blogger out there has sourced some material from b4b while compiling his list of great burgers from around the globe.  Check it out and let him know what you really think: Matador Night’s List of 50 Burger Joints around the world.