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day 6: roasted broccoli same thing. yatharth knows the drill now https://t.co/0B1qa9iARt
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
1. watch a bunch of videos, especially ones with “tricks” or “tips” in them 2. realise how many different choices there are, how they affect things 3. realise even if you make the wrong ones, it’s totally fine 4. feel excited to explore and do whatever https://t.co/G8kqI4qJvr
https://t.co/nmT2H17srZ https://t.co/gRaqHBmKkt https://t.co/0AMrWGrLe8 ah yes, so many choices
1. how to drop into blanching water, not too much at time to not stop boil, salted to taste like the ocean, get the surface of greens to light up 2. parboiling generally, for root vegetables, to get a crispier taste, shorter cooking time
3. could mix in olive oil, fats really are key, coats microscopically and distribute flavour 4. could leave baking pan to pre-heat in oven, put some high-temp cooking oil first for a few minutes before putting veggies in 5. could leave sliced garlic or dill lying around pan
6. salting in layers, after blanching too, after roasting too 7. salting matters way more than seasoning. salting is the seasoning. no contest https://t.co/8hweibME0B
10. could add lemon zest, lemon juice, parmesan after roasting, then heat for a few more minutes 11. basic principles of salt, acid, fat, heat, LOL https://t.co/wvg4ULKPwV
reading Salt, Fat, Acid, Heat i feel like a kid. reminded he cannot make mistakes i feel touched to say FUCK THAT to anything thats ever made me feel bad in the kitchen learning is accessible, fun. & i have an ideal cooking parent by my side that’s what this book feels like https://t.co/1wwwAuq4YL
10. could make a dip with yogurt, any colourful sauce like harissa (or tamarind paste why not), some salt, pepper, lemon juice, herbs like cilantro or parsley https://t.co/64WSN4IV5G
i don’t have to do any of these things. 𝘣𝘶𝘵 𝘪 𝘤𝘰𝘶𝘭𝘥 ugh not quote alexander technique but https://t.co/KpCiaNhdmw
this is going to sound maximally unhinged, but i think... aliveness = unscrunchedness + couldness ( + ??? yet to come) notes and experiments on 'unscrunchedness' to come, fear not, good people and you can read about couldness here https://t.co/Pk5WVUDXg3
something in the direction of https://t.co/S6h6O0z32W
fuck, “live urgently, seek resonance” makes sense now it’s not the coercive sense of “live urgently, seek resonance” it’s just what the inner eros 𝘥𝘰𝘦𝘴 when it feel safe https://t.co/2Ix2WR2bhb
“is this a thread about cooking” well, it’s not not about cooking https://t.co/HbcmkmtOI2
could do this all in on stovetop. just salt, fat, acid, heat heck, could eat the broccoli raw. everything else that comes later is motivated by an urge—that if you do something, it might become tastier https://t.co/ssxb5qUYd7
i fucked up. parbroiled broccoli too long. all mushy. breaking apart when i mix with olive oil. keep roasting and roasting and it’s somehow burned to black and still gloopy. oversalted the dip into inedible territory. all fuck up. no one’s mad. life is good https://t.co/l9hCbksGGP
i still could have rescued those things. oversalted dip could be corrected. mushy broccoli still tasted tasty… (it’s olive oil, broccoli, salt, parmesan, it can’t not…). could put it on chips it felt good to know that i could rescue it or give up. i chose to gave up 🥳
tried again today, set the fire alarm off with how burnt it was i was going to toss them, then i thought to toss them in vinegar and they… disappeared? into my mouth? in 5 minutes? salt and vinegar potato chips but broccoli https://t.co/MSdkKcnxTM
