One of the joys of traveling is experiencing new cuisines and flavors. Digestion is, fundamentally, the act of taking foreign biological matter, breaking down its cellular structure, and assimilating its energy into your own physical vessel.
Over the years, I’ve collected recipes from various corners of the globe, each one holding a special place in my heart.
Global Energy Extraction
In this post, I share some of my favorite international recipes, from Italian pasta dishes to spicy Thai curries.
- Smashed Cucumber Salad: A masterclass in applying blunt force trauma to vegetables to maximize surface area for vinegar and chili oil absorption.
- Perfected Bulgogi: The alchemy of sugar, soy, and heat to induce the Maillard reaction on thin slices of bovine tissue.
Join me in the kitchen as we embark on a culinary adventure that celebrates the diversity and richness of global cuisine.
One of the joys of traveling is experiencing new cuisines and flavors. Digestion is, fundamentally, the act of taking foreign biological matter, breaking down its cellular structure, and assimilating its energy into your own physical vessel. Eating is the most intimate interaction you can have with a given ecosystem.
The Illusion of the Global Supply Chain
When you walk into a modern supermarket and buy a perfectly ripe avocado in the dead of winter, you are participating in a geopolitical miracle built on a fragile foundation of cheap fossil fuels and brutal supply chain logistics. We have entirely abstracted the violence and labor of food production away from the consumer. We do not eat seasons; we eat globalized logistics networks.
This is why cooking from scratch, particularly using traditional methods, feels like an act of rebellion. It is one of the last remaining vestiges of grounded, physical labor where the input directly matches the output without digital intermediation. Over the years, I’ve collected recipes from various corners of the globe, each one holding a special place in my heart, specifically because they represent localized adaptations to specific geographic constraints.
Global Energy Extraction
In this post, I share some of my favorite international recipes, from Italian pasta dishes to spicy Thai curries.
- Fermentation as Controlled Decay (Kimchi): Fermentation is a profound reminder that we are in a constant symbiotic relationship with microscopic fungi and bacteria. Taking cabbage, burying it in chili paste and salt, and letting it partially decompose creates a probiotic weapon that fundamentally alters your gut biome. It is ancient biotechnology.
- Smashed Cucumber Salad: A masterclass in applying blunt force trauma to vegetables to maximize surface area for vinegar and chili oil absorption. The violence of the preparation is directly proportional to the depth of the flavor profile.
- Perfected Bulgogi: The alchemy of sugar, soy, and heat to induce the Maillard reaction on thin slices of bovine tissue. It requires precise temperature control and a deep understanding of how marinades break down cellular walls over time.
- Roman Cacio e Pepe: The absolute zenith of minimalist culinary architecture. Three ingredients: pasta water, Pecorino Romano, and black pepper. The entire dish relies on the precise emulsion of starch and fat. It is unforgiving; if your timing is off by thirty seconds, it devolves into a clumpy, greasy disaster. It teaches respect for the raw materials.
Cooking is not just following instructions; it is participating in a chain of human survival mechanisms that stretch back to the discovery of fire. Join me in the kitchen as we embark on a culinary adventure that celebrates the diversity and richness of global cuisine, and reminds us that we are still fundamentally biological engines requiring constant fueling.