While we’re on a break from our San Francisco Food Tour of North Beach\Little Italy and Chinatown, I tend to use a lot of tomatoes, whether they are in a sauce or just by themselves. There is something about a fresh tomato sauce, as opposed to something out of a jar. It’s not just the flavor, it the texture of the food. It’s similar to when I make my own pasta. It’s not just the flavor, it’s the texture. When we I make my own pasta, it has a great silky texture. It’s even more silky than any fresh pasta that I purchase elsewhere and bring home. At the same time, if I freeze the pasta, it’s not as silky as when I first make it.
On our San Francisco Food Tours, I’ve noticed that the foods on the tour are not just good due the taste, it’s also due to the texture of the food. The texture of foods adds so much to the flavor, such as when the food is mushy or too hard. The result is that the texture of the food has a lot to do with the enjoyment of the food. It’s the reason that when I’m eating foods at home that are fresh, they have a great texture and flavor. It’s also the reason that fresh food of our tours tastes so much better than anything else.
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