A Flour By Any Other Name- Why Not Just Any Flour Will Do (all the time)

Good morning, friends and neighbors!

So in addition to being an amazing piano teacher and partner, my wife Emily also tends to act as my editor. She doesn’t just proofread my work, but tests it for readability. IS what I’m writing actually coming across? IS the blog post actually meeting it’s purpose?

Sometimes this comes out by her asking follow-up questions. While she was reading through last week’s post on yeast and fermentation, she got to the part about the different sugars and starches present in wheat.

“Why does the yeast have trouble with starches?
“Why isn’t there enough alpha amylase in the wheat, and why does malted grain provide it?
“Is this why there are different kinds of flour? What’s the difference between bleached/unbleached/enriched/bread flour/pastry/cake/all purpose? Hey, you should write a blog about that!”

“Yes, dear.”

So this week, let’s do a deep dive on the science of flour!

… Ok guys, but I ain’t sweeping it up.
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Five Books For When You REALLY Need A Break From Life

Good evenings, friends and neighbors.

You may have noticed, but reality can suck. Quite often, really.
It feels like the world wants something from you every moment. Things go wrong, or they go right in the wrong way, and sometimes you don’t even know what the hell the point of everything IS.

I read somewhere that humans are the only intelligent creatures for whom our own existence poses a problem. Other creatures live in the moment, learning as the go, with the sole aim of “survive another day.” For us, at the pinnacle of the food chain as we are, existential threats to our lives aren’t nearly so frequent. We still have all those frustrating survival mechanisms- transformed into stress, anxiety, depression and all that- but mostly we have the time and leisure to say “Why am I here?”

Reality can be heavy… and fortunately, our intelligence has given us a whole bunch of ways to lighten the load, even for a moment. We came up with movies, video games, all sorts of activities- but it all started with stories.

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Photo by Wendy van Zyl on Pexels.com

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Dunning-Kruger, Imposter Syndrome, and When You Can’t Believe Yourself

Good morning, friends and neighbors! Today’s topic is one that I’ve been thinking about for a while because not only does it come up in creative life and professional life… it’s also an excuse to flex a bit of my dusty BA in Psychology.

With the increasing diagnoses of anxiety and depression among the American population, “imposter syndrome” is a term that gets used to express frustration and self-criticism of one’s accomplishments. Slightly less well-known (but increasingly used in recent years) is “the Dunning-Kruger Effect,” which is oversimplified in order to be used as a criticism of others.

The truth is they are two sides of the same coin- we experience both in our lives, and the impact of them change how we handle our work, our creative projects, our relationships, and ourselves.

So if you came looking for Freddy Kruger, you’ll have wait about a month. Sorry- just a bunch of fascinating psychology today.

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Where Did All The Chef Hats Go?- Portland’s Impact on American Cuisine

Good afternoon, friends and neighbors!

This morning, I had the great fortune of getting contacted by an old teacher of mine from culinary school. Chef Joe Sheridan was appearing on WOND, a local New Jersey radio station, discussing culinary education, the industry, and seeking the voices of alumni. I was having a slow morning and agreed to call in.

After catching up a bit on the show and brief introductions (including plugging this blog and my book. #shamelessselfpromoter) Chef Joe asked me an interesting question.

 

“Matt, I’ve recently been reading this book “Burn The Ice” by Kevin Alexander and- well, to stereotype your entire city, we came from an era of white table cloths and pressed napkins. Now we have chefs with tattoo sleeves, in black T-shirt’s with hats on backward, serving in dining rooms with bare tables and distressed walls. It’s all different!”

Now, I gotta own that since coming to Portland, I’ve gotten a couple food tattoos. I haven’t worn a proper white chef’s toque since I graduate culinary school (I hated them anyway. The paper ones tore and had a habit of knocking things off overhead racks, directly onto my neck.) There’s no denying that the Pacific Northwest spawned a reckoning in how fine dining was treated in America.

 

While I have yet to read Kevin Alexander’s “Burn the Ice” on the subject (I just bought it on Kindle a few minutes ago. It’s officially on The Pile,) the sharp cultural difference between living on the West Coast and training on the East is something I’ve mulled over plenty.

 

Why PORTLAND of all places? I have some thoughts…

 

 

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It isn’t called “Bridge City” for nothing.

 

 

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“Anywhere I Lay My Head” – The Endless Quest for “Focused Chill.”

Good evening, friends and neighbors.

Tonight I’m writing from a corner seat of The Nerd Out, which is- oddly- the right mix of quiet and busy.

My feeling has always been that if you are going to write about life, you should surround yourself with life. It’s why I do my best work in cafes and bars.

Tonight, though, it’s because I can’t get myself to relax and focus enough to write at home.

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