Life's Pleasures Quote by Sally Schneider

Calling confit "the ultimate comfort food" is a sly flex: it frames a technique associated with French tradition and restaurant swagger as something intimate, even homey. Sally Schneider, a food writer who knows how culinary fashion cycles work, uses "comfort" as a permission slip. You dont have to speak fluent gastronomy to want this. You just have to want something rich, yielding, and reliably satisfying.

The line "trendy or not" does two things at once. It acknowledges the reader's suspicion that confit has been Instagrammed into cliché, then dismisses that suspicion as beside the point. Its a preemptive eye-roll at food-scene snobbery: yes, trends exist; yes, they can be exhausting; no, they dont get to veto pleasure. Schneider is also defending craft against churn. Confit isnt a gimmick, its preservation turned into luxury: time, fat, heat control, patience. Technique becomes taste.

"Dazzling stuff" lands like a wink. The phrase is deliberately untechnical, almost old-fashioned in its enthusiasm, which keeps the tone from collapsing into foodie jargon. Subtext: you can be sophisticated without being performative. Confit is both humble and lavish, born from thrift (preserve meat) and experienced as indulgence (silky texture, concentrated flavor). Schneider is praising a kind of culinary magic that feels earned rather than marketed, insisting that real pleasure survives the trend cycle because it is built into the method.