Baader-Meinhoff: food edition

Roasted garlic on sale

David Chang compartilha, na Wired, sua regra sobre o que faz um prato de sucesso:

It’s like that scene in Ratatouille when the critic eats a fancy version of the titular dish and gets whisked back to the elemental version of his childhood. The easiest way to accomplish this is just to cook something that people have eaten a million times. But it’s much more powerful to evoke those taste memories while cooking something that seems unfamiliar—to hold those base patterns constant while completely changing the context.

O que, imediatamente, me lembrou de Good Taste, um dos meus contos preferidos do Isaac Asimov:

‘Well, Chawker Minor, it is a wonderful day for you and for all of us. I did not exaggerate. Your dish was the best I’ve ever tongued. And yet you leave me curious and wondering. I identified all the ingredients, but there was no way in which their combinations could produce what was produced. Would you be willing to impart your secret to me? I would not blame you if you refused, but in the case of an accomplishment so towering by one so young, to —’

Aos porventura remotamente interessados em quaisquer dos assuntos e que não o tenham feito, fica a sugestão de ler até o fim.

posted: 16 September 8
under: Uncategorized