Orthogonal Thought | Random musings from the creator of Cooking For Engineers and Lead Architect of Fanpop





Does my life revolve around food?

Posted 18 April, 2007 at 6:30pm by Michael Chu
(Filed under: Food, Life)

The other day I was thinking that so much of my life revolves around food. I mean, there's the obvious - I write a food website, dine out a lot, try tasting new things, am obsessed with the idea of trying every soft drink in the world - but it goes further than that. I realized that my prime motivation for going to the gym three times a week (or trying to) is not actually to lose weight or be healthy. It's so I can build a little more body mass so I'll have a higher resting state metabolism so I'll be able to EAT more (without having to buy new clothes, etc.).

4 comments to Does my life revolve around food?

Andy, April 19th, 2007 at 1:07 pm:

  • I've had the same thought fairly often. Sometimes it's positive in that food and cooking is exciting, varied, creative, vital, universal, social etc. On other days I sometimes feel that as a hobby or interest it is hollow, hedonistic, lowly, etc. I think the former view is probably correct, while the latter is more a result of lingering puratin values in society that made food something to be ashamed of. There is a huge difference between over-indulgance and an interest in food that takes in all of it's facets.

Ephraim F. Moya, April 20th, 2007 at 6:41 pm:

  • Michael,

    I read that you're trying to improve the no-knead NYT loaf of bread. I, too, tried that recipe and found the bread lacking in flavor although it rose and looked pretty good.

    Since then I've developed this recipe: http://www.thefreshloaf.com/node/1961/pre-ferment-and-autolyse-question

    I've found that the recipe I posted there is VERY reliable and results in a VERY flavorful loaf. I typically make two 1/2 lb. batards and one 1 lb. boule from this recipe. I bake the batards 30 min. at 450 and the boule for 60 min. at 400.

    I hope this helps.

    Ephraim F. Moya

Michael Chu, April 20th, 2007 at 7:27 pm:

  • Thanks!

    My biggest problem with the no-knead bread is that although it rises nicely, the crumb is moist and gummy. It just never dries out.

Andrew, April 23rd, 2007 at 4:36 pm:

  • I ride to work each day for the same reason. When I over-indulge and my clothes start to get tighter, I find that riding faster helps me get the sillouette back to a more acceptable form.