poetry in disguise
The bowls and knives, the table, the teapot,
the leftovers, the molding vegetables,
the juicy fruit,
everything is asking this of you:
make full use,
take loving care
of me.
The cups, the glasses, the sponges,
the sticky honey jar,
all asking to fulfill.
Just to make deepest love all the time,
concentrating not on the food, but on yourself
making your best effort to allow things
to fulfill their functions. In this way
everything is deliciously full
of warmth and kindness.
Cooking is not simply in the tongue,
in the palate.
It is in the whole body
flowing out of the groin and chest
through arms and hands.
(from the 1970 version of this book which my mom gave me over thanksgiving - thanks, mom :) )
i mentioned previously that recipes have important parts that decide the type of the food, and variable parts which are for the chef's personal touch. as for the former, it's basically just a collection of techniques - knowledge of "if i change this factor, it will come out more that way." you can have your personal touch with these, too, in deciding what style you want to end up with.
for the longest time, the only technique i've really known is simple stove-top cooking - knowing how various heat levels, pan types, stirring methods, etc will affect what i'm working with. and this has been limited as well: often i just feel like i'm trying to cheat by using the same technique as always and changing up the spice combination. the differences are usually pronounced enough that BSing over the fire will not do them justice.
i've been getting better at making bread, and with it comes a respect for the quirks of the new medium. there's a lot in my head now about how each step can control the final output, but i feel like it still takes a lot of practice to really solidify that. websites like this i appreciate a lot for their comprehensiveness, but there is only so much they can do for you.
i love the feeling of flour and the smell of yeast on my hands.
the leftovers, the molding vegetables,
the juicy fruit,
everything is asking this of you:
make full use,
take loving care
of me.
The cups, the glasses, the sponges,
the sticky honey jar,
all asking to fulfill.
Just to make deepest love all the time,
concentrating not on the food, but on yourself
making your best effort to allow things
to fulfill their functions. In this way
everything is deliciously full
of warmth and kindness.
Cooking is not simply in the tongue,
in the palate.
It is in the whole body
flowing out of the groin and chest
through arms and hands.
(from the 1970 version of this book which my mom gave me over thanksgiving - thanks, mom :) )
i mentioned previously that recipes have important parts that decide the type of the food, and variable parts which are for the chef's personal touch. as for the former, it's basically just a collection of techniques - knowledge of "if i change this factor, it will come out more that way." you can have your personal touch with these, too, in deciding what style you want to end up with.
for the longest time, the only technique i've really known is simple stove-top cooking - knowing how various heat levels, pan types, stirring methods, etc will affect what i'm working with. and this has been limited as well: often i just feel like i'm trying to cheat by using the same technique as always and changing up the spice combination. the differences are usually pronounced enough that BSing over the fire will not do them justice.
i've been getting better at making bread, and with it comes a respect for the quirks of the new medium. there's a lot in my head now about how each step can control the final output, but i feel like it still takes a lot of practice to really solidify that. websites like this i appreciate a lot for their comprehensiveness, but there is only so much they can do for you.
i love the feeling of flour and the smell of yeast on my hands.