Hi there!
Tofu, nattō, durian: how many times did you give some ingredient one more chance, and you still ended up poorly disappointed?
How many possibilities are enough?
I was thinking about it when I read about Rishikesh Sreehari's system to pick the newsletters worth following. Every time he receives a newsletter issue that he doesn’t like, he adds a star against the name of the publication: five stars, and he unsubscribes.
I think many of us do the same when eating out: the first time, you think you've ordered the wrong dish. The second time you don't like something from a certain place, you know you'll never go there again.
I think things are different with food shopping, or just cooking: I can spend ages before mastering a single ingredient or writing it off from my life for good.
I've given infinite possibilities to tofu, I think I can live happily far from durian, raw liver, and snails. And you?
Piero
PS: I'm currently writing from Brussels, Belgium, but I will not talk about it yet. It's a place that needs time to be understood, but some food hints of this issue come directly from here.
Picture: Girl and durian, by Kuya Yus
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→ Dean Kissick, The Downward Spiral. Don't be scared by this quote's length. Read it from start to finish. |
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THE MISSING INGREDIENT
PROBABLY YOU LIKE COOKING BECAUSE IT'S LIKE MEDITATING
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Musician Regina Spektor is a believer in cooking meditation. Listen here, from The Creative Independent:
You decide something you dedicate the meal to. It can be peace in the world, or someone’s health, or anything that is stirring you at the time. Then as you cook, every little action of the cooking—washing, cutting, mixing—can be imbued with that dedication. You concentrate on that intention from start to finish and keep repeating the thought in your mind as you cook. In the end, every bite is filled with that wish. A meditation for the over-thinker…
I posted this only for the few of you that need further motivation.
Picture by Regina Spektor/Instagram
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I've Crossed The Dessert
★★★
Probably you have never had a Tang Toast, meaning white bread spread with margarine and sprinkled with powdered Tang. I'm pretty sure you never had a microwaved Honey Bun wrapped around a Snickers bar. Milk Bar founder Christina Tosi had them both and her memoir is a vivid account of the food education of this star of American patisserie. Here you'll find desserts that require no technical skill and are made primarily with candy, just to bring joy.
Dessert can Save the World by Christina Tosi
→ Shortplot: 🍫 🍯 🥛 🍭
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RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week
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Malcolm Gladwell / Oh, MG
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Mennonites are an evangelical community devoted to service and reconciliation. They marry like this: "The people serving the meal were the wedding party. The bride’s father gave us our picnic basket. The bride’s sister made the pulled pork sandwiches. The groom did the cole slaw. And at the end of the line, the bride—who had put an apron on over her wedding dress—served the mac and cheese. The receiving line was turned into a service line".
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Gabrielle Drolet / The Walrus
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Is using fresh garlic the only way to cook with garlic? Many say it is, but it's correct to see that from another point of view.
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Erotic. Cookbooks. That's right. Hellyeah! (Some of them have a comical effect).
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