For a while, I restrained myself from using salt and pepper in my cooking, partly because I had come to think of them as the two most overused seasonings, capable of keeping a dish from becoming more interesting than the obvious. At one point, I even wondered whether I had developed a sensitivity to salt; the slightest over-seasoning began tasting bitter to me. Salty filets at Michael Mina at Bellagio and Delilah at Wynn Las Vegas last year did little to repair the relationship. Trust me, an overly salted filet at an upscale restaurant is its own particular trauma, quite different from realizing the horrible flavor of McDonald’s new limited-edition Spicy Chicken McNuggets. I never abandoned salt entirely. I continued using it to enhance other spices and ingredients, but deliberately salty flavors, even those built around soy sauce, became increasingly rare in my kitchen. Ceramic bowl was wheel-thrown and glazed by me. Until recently. No Rice, No Deal Stir-Fry Bowl is deliberately veg...
Exhaling Life
Essays, food, and personal style for a life of intention.