(Painting Internet Images Digital), 2014 Ibon Mainar
"And what do I like about food? I can’t answer that question simply, because food is everything. It’s a metaphor for how we interact with the world. On sad moments and on happy moments. It’s a matter for conversation, it’s a transformation of our environment. With food we literally consume light and weather. We are putting the world into our bodies. Food becomes who you are. With food you can repair yourself. But believe it or not, the reason why I fell in love with cooking has got nothing to do with the lovely magnificent 85 hour work weeks, or the lovely centimeter and a half that I lost of from one of my fingers to the courtesy of a sharp knife. No, I fell in love with flavor. And what deliciousness, if you allow it to, can do for you. It excites you and it fuels you. It can be a time machine, it fills you with memories. Yeah, yeah, sure, a body doesn’t need it to stay alive, but my mind does. It’s the extra icing on top. It is what makes life fun to live. To me celebrating a well cooked meal, delicious flavors – weither being a taco al pastor on the streets of Mexico, or the ten course elaborate meal or even the perfect cooked chicken from an old yard. That’s the difference between bodily maintenance and real living. Am I ok? Yeah, I am fucking much more than ok."
"How much difference really is there between McDonald’s super-processed food and molecular gastronomy? … If you put a Cheeto on a big white plate in a formal restaurant and serve it with chopsticks and say something like “It is a cornmeal quenelle, extruded at a high speed, and so the extrusion heats the cornmeal ‘polenta’ and flash-cooks it, trapping air and giving it a crispy texture with a striking lightness. It is then dusted with an ‘umami powder’ glutamate and evaporated-dairy-solids blend.” People would go just nuts for that."
Sri Lankan egg hoppers. Who knew? Not me. In fact, I knew nothing of Sri Lankan food at all before I ended up at some divey joint with my friend Kai after wandering around Berlin all day. Any cuisine that favors curry, coconut milk, and lots of spices is good by me. Can’t wait to eat every imaginable dish I can get my hands on of this wonderfully complex, occasionally Dutch-influenced cuisine.
"Wouldn’t it be better to make queso with a sharp aged cheddar? A sophisticated mix of gouda and gruyere? Hey, look, you can make your fancy yuppie sauce a million ways, and I will eat it all, but it’s not queso."