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day 5: pasta previously: robot yatharth 🚦🤖🚦 beep boop beep boop, measure everything by hand, follow recipe exactly now: chad yatharth 😌💪, measure everything by hand, throw in nonsense indian spices to italian pasta, everything comes out delicious https://t.co/Uh3vcsu5nw
first things first, like with eggs, watched a bunch of videos to understand what kind of choices i could make just turned on the boiler, started playing videos on the tv while cooking 🍳📺👯♀️ https://t.co/20fR5o9kT6
1. watched four youtube tutorials 2. discovered a few different different styles a. french omelettes b. diner omelettes c. tornado street-style korean omelettes 3. learned a few choices i could make, & what they might do a. salting early vs late b. why whisk c. etc that’s it
“tips to do better pasta” “how to improve store-bought tomato sauce” “why is pasta from a restaurant so much better” https://t.co/f6vwVy4jc8 https://t.co/Ki3EJRKsJ1 https://t.co/C0yNDZ0P7e
1. this is all the moments you can add salt 2. you can stop boiling early, finish in pan 3. you can cook garlic or onions first, then add sauce 4. you can use less water for starchier flavour interestinggg so many options
i didn’t measure the water — i put enough so there would still be some when the pasta boiled i didn’t measure salt. kept generously dumping till i heard my ancestors stay “stop” and i tasted the water and it was salty so good 👍
started cooking garlic and onions. put in random nonsense like haldi and hing (turmeric and asafoetida) because i felt like it accidentally put in red chilli powder. no problem. put in more garam masala. some cumin
throw in some honey because my ancestors told me (because i like honey) https://t.co/vZEBgJViTE
this tastes fantastic, the salt layering is great, the spice and heat layering is great, there is a kick of sweet under the tomatos, the methi keeps it fresh this is from like the dumbest, least well-stocked pantry on my last day to india, from the silliest, most scared cook
if i had written down this recipe, old me would have been so intimidated by all these choices. how did i “know” to make them? what’s the right amount so it comes out right? https://t.co/8AbZugSvnY
i felt fucking informed, jesus christ https://t.co/ar9XL4rdbZ
helping me know what i needed to know, and letting me explore https://t.co/dr8BURcPnd
instead of old me being… afraid to make mistakes when i do something wrong, i just think how to adjust it https://t.co/WngRzDN8WX
"When there's a note that doesn't work, there's a note on either side of the note that DOES work." NOBODY TELLS YOU THIS. "It's always easy! but we make it hard!". "A minute ago this note didn't work, but now it does. I can *erase* the wrong note by *making music*." Amazing https://t.co/mlhCU45PDU
*participating in cooking is doing it with your body* *participating in socialising with people is doing it with your body* https://t.co/cFz485WmNf
i 𝘨𝘦𝘵 it. the reverence for food you don’t get there with the mind. you get it when you make food with the body, and you realise the connection between being hungry, and having things, and cooking so you don’t feel hungry https://t.co/Db4cdRGwNu
this entire thread is largely a metaphor for how relating to humans has felt like from this thing i did behind the glass wall of my mind, with no felt safety to a thing i participate in with my body, feel the pulls for in my body, and i don’t check every move i make with mind
v2 (because pasta has such short feedback cycles too) with toasted sesame seeds, mirin (rice wine), soy sauce, poultry seasoning, cardamom, black pepper, lemon pepper, garlic salt. idk this also tastes great. what the fuck
part of me thinks it’s no accident. i kept feeling dissatisfied until i added each thing. it tasted better with each. there’s a cohesiveness, and when i put in wrong things, it worked less good. i need someone to tell me if im insane
“recipes, while obviously the easiest way to share information about cooking, encourage a mode of thinking about cooking that is not optimal.” 👑👑👑👑👑👑👑👑👑👑👑👑👑👑👑👑👑👑👑 from @sympatheticopp: https://t.co/6RnDlF43qD https://t.co/jGEByfvi9R
@AskYatharth also when I taught @nat_sharpe_ to cook rice we both realized that my answer to “how do I know when it’s done” was by smell - I hadn’t known before it masqueraded as an intuitive timer in me that suddenly went off while I was in the room, like “check the rice!!!”