Category Archives: food

FIVE WISE LINES [September 2025]

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The aim of introduction is to conceal a person’s identity.

George Mikes, How To Be an Alien

From the beginning our philosophers have tried to teach us how to die,
and our poets have taught us that to contemplate death
is to learn to live.

Jonathan weiner, Long for this world

Nothing is harder to see into than people’s natures.

Zhuge liang [a.k.a. Kongming], The WAy of the General

To know how to eat is to know how to live.

Auguste Escoffier

Reality can be beaten with enough imagination.

Mark twain

PROMPT: Recipe

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Daily writing prompt
What’s your favorite recipe?
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Flour, water, salt, and yeast. The epitome of simplicity.

PROMPT: Expensive Meal

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Daily writing prompt
What’s the most money you’ve ever spent on a meal? Was it worth it?
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I can’t remember, but it’s never been worth it. Seems like the more one pays for a meal, the hungrier one leaves it. Enjoy your “foam reductions” if you like, but it’s not for me. I’ll take street food any day — cheap, filling, flavorful street food. It’s got character and doesn’t try too hard.

My palate may be unrefined, but — also — I’m no sucker.

PROMPT: 30 Things

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Daily writing prompt
List 30 things that make you happy.
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1.) love; 2.) a glorious turn of phrase; 3.) discovery; 4.) walking; 5.) swimming; 6.) stumbling upon an interesting and / or novel idea; 7.) movement; 8.) travel; 9.) street food; 10.) quiet; 11.) health; 12.) recognition that when things are at their very worst, they must get better — because everything is impermanent; 13.) an intense stretch; 14.) Whitman’s “Leaves of Grass;” 15.) undiscovered country; 16.) the hanging moment; 17.) a mystery-laden world; 18.) a moment of flow; 19.) a mountain path; 20.) a clear stream; 21.) the way of non-adversariality; 22.) a thing stripped to its simplest form; 23.) the moment breath turns the tide; 24.) animals being animals; 25.) a brief instant of free fall; 26.) the recognition that something that used to cause me angst or fear no longer does; 27.) when body, movement, and the world fall into alignment; 28.) first contact with someplace / something new; 29.) connection; 30.) the first sign that the struggle is paying off.

PROMPT: Health and Well-Being

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Daily writing prompt
What strategies do you use to maintain your health and well-being?
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Move my body. Eat my veggies. Feel gratitude regularly. Do not stick my hand down the garbage disposal. Surrender to my ignorance.

PROMPT: Comfort Food

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What’s your go-to comfort food?
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It depends on where I am. I recently discovered that my Busan comfort food is “Hotteok with seeds.” In Central Asia, it’s tandoor bread — by whatever name it’s called in the local tongue. In Tblisi, it’s khinkali. In Peru, a lomo saltado is a beautiful thing. Chicago is the only place I’ll eat a hotdog, but I do love one there.

As a traveler, I find it’s important to not get attached to any one thing. If you crave a bagel, you’re great if you’re in New York or Tel Aviv, but if you insist on one in Hyderabad, it will be a sad experience. But, by the same token, if you order Chicken Biryani in Des Moines, expect to be underwhelmed (or — if not — to pay an exorbitant amount, either way it’s depressing.)

Probably the single most widespread comfort food would be whatever the local dumpling is, be it called mo-mo, khinkali, pierogi, dim sum, etc. All quite unique, but with an underlying familiarity.

So, in the immortal words of (the apparently quite slutty) Crosby, Stills, Nash, and Young, “If you can’t be with the one you love… love the one you’re with.”

PROMPT: Foods

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Daily writing prompt
What foods would you like to make?
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I’ve never baked a bread. That sounds satisfying.

Perfect Fruit [Senryū]

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perfect fruit
 still hangs on the tree: 
  surviving temptation.

BOOK: “Masala Lab” by Krish Ashok

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Masala Lab : The Science of Indian CookingMasala Lab : The Science of Indian Cooking by Krish Ashok
My rating: 4 of 5 stars

Publisher Site – Penguin

Many books have come out in recent years that explore the intersection of science and cooking, but this is one of the few that I’ve seen take on the sub-theme of science’s role in a particular cuisine — in this case Indian. Indian food, while broad and diverse itself, does present a unique palette of considerations. Few cuisines can make claims to the same level of complexity as Indian with all its spices and such. Also, Indian food tends to use heat to a different extent / in different ways than other cuisines, which is partly why, while Indian food is as tasty as food gets, aesthetically it tends toward a visually unappealing gloopy-gloppyness.

Ashok examines what applied heat does to food and why, how flavors are balanced and enhanced and why, what acids do and why they are essential, what value added is gained by pressure cookers and other specialty equipment, and how an experimental approach can be taken in lieu of a recipe book? The book takes a few controversial stances, such as in favor of sodium bicarbonate and MSG, but to a large extent is a straightforward discussion of how science informs culinary technique and ingredients.

The author maintains a light and readable tone throughout the book. I’d recommend this book for readers interested in the intersect of science and food, doubly so if one has a particular interest in Indian food.

View all my reviews

Prompt: Chocolate Bar

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Describe your dream chocolate bar.

Dark chocolate (not too bitter) with whole almonds.