Good evening, friends and neighbors.
No matter where you are on Earth, certain things drive food culture forward- geography, climate, population, social mores, and so on. Right at the heart of it though, from the salt-of-the-earth origins of cuisines all over the world- from the Soul Food of the Southeastern United States to the multifaceted mosaic of Chinese food- is economics, and the single question every cook asks:
“HOW DO I TAKE WHAT’S CHEAP, MAKE IT TASTE GOOD, AND FEED EVERYONE?”
Good evening, friends and neighbors!
One of my favorite stories about dealing with the realities of life comes from Buddhism. A young man once approached the Buddha as he was teaching and asked, “Please grant me wisdom that is truly transcendent- that holds true throughout all ages, all teachers, all places in the cosmos.”
The Buddha’s answer was a smile and the phrase, “Sesame flatbread.”
The reason I like this story is that it truly does cut to the heart of things- beyond morality, convenience, and creed, is the simple wisdom of biology: when you are hungry, eat. When you are tired, sleep. When you are thirsty, drink. It really is that simple.
The “how” of it, however… that’s another story.
Good afternoon, friends and neighbors!
It had been a grueling day. The whole kitchen seemed to be operating on Murphy’s Law.
A bad batch of eggs had been caught too late, leading to the failure of at least three batters and every single piece of brioche in the bakery. Fortunately, none had sold and there was no danger of anyone getting sick- even so, it was a lot of product to be thrown out.
Everyone’s production list doubled- the time to get it done did not.
If there was a time for “Crazy Train” to start playing, that was it.
WHERE: Pepe Le Moko, 407 SW 10th Ave., Portland, OR
Fridays are the days I get to myself, and I like to take that seriously.
As much as I love spending time with my wife, getting out on my own and putting pavement under my shoes is a necessity. I can walk the up-and-down streets of Portland, breathe in the wet air, and be alone with my thoughts. When I was job-hunting, almost every day was like this- me, a heavy coat over a tidy suit, and a briefcase full of legal-sized hope looking for my next answer.
Good evening, friends and neighbors.
Bakers live at least 24 hours in the future. We get a reputation for being sticklers and detail-oriented, because we are somewhat literally programming ourselves for the next few days. We predict eventualities, contingencies, and even our own potential failings.
Cooking is about control- ordering and directing everything from your ingredients, to your environment, to your equipment, to yourself. Baking- being necessarily hands-off for an enormous part of a process that is itself time-consuming- requires this to the extreme. It leads to bizarre truths of kitchen- the sauce for your steak having been started earlier that morning, or that freshly-baked pie starting it’s production nearly a week ago.
To invoke that much control, attention, and planning is practically a martial art- one that cooks call “mise en place.”
The Black Hat Baker 