Today, a food edition:
- The experience of “seasoning to taste” – gauging the difference before adding that sprinkle of salt or dash of citrus and after it; sensing the layers of a flavor gradually unfurling with every little adjustment.
- Adjunct to that: the long and gradual process of learning what seasonings DO. Learning that the presence of one flavor can enhance another, that sweetness can counter and elaborate on heat, that the vague sense of something missing in a dish is often acidity (and that a dash of apple cider vinegar can convert an already perfectly tasty goulash into a superlative one.)
- Layers in a laminated pastry, the ones you’ll see in a well-crafted croissant. The way the crisp edges crinkle between the teeth, little valleys embracing half-melted butter and lacings of sweet-tart jam. Knowing that this, somehow, has been rendered from a heap of flour.
- “Blooming” pour-over coffee, pouring hot water over ground beans to encourage them to release any gases trapped in the grounds. They expand, bubbling, releasing a wave of that rich coffee scent.
- Watching milk fold into coffee or strong black tea, a kind of fractal swirling that mellows into something softer and warmer. It tames acidity, affects heat retentionâ€¦and, of course, it’s delicious.