I was stuck on a database indexing problem for three days. The problem: Queries were slow. I’d tried different index strategies. Nothing worked. Then I went rock climbing. Completely unrelated to the database problem. Or so I thought. At the climbing gym, I watched an instructor teach a beginner: Instructor: “Don’t try to solve the whole wall at once. Look for the next handhold. Then the next one. Chain them together.” ...
While Western sauces achieve depth through reduction and browning, East Asian cuisine harnesses a different source of complexity: umami compounds developed through fermentation and time. These aren’t sauces you make for a single meal-they’re living systems that improve over months and years, accumulating layers of flavor that no shortcut can replicate. Understanding Umami: The Fifth Taste Umami-Japanese for “pleasant savory taste”-describes the sensation of glutamate and certain nucleotides on the tongue. It’s the “more-ish” quality in aged cheeses, ripe tomatoes, mushrooms, and fermented foods. ...
Sauce Series Current: Module 5: Modern Fusion Module 4: Africa & Middle East All Posts Next Not all great sauces are ancient. ...
January 1st, 2022. I made a resolution. “This year, I’m going to become a 10x better developer.” My plan: Learn 5 new frameworks Build 3 major projects Read 20 programming books Contribute to 10 open source projects Ambitious. Exciting. Completely unrealistic. By February 15th, I’d read half a book, started (not finished) one project, and felt like a failure. The problem: I was chasing big, dramatic improvements. The thing nobody tells you: Big improvements don’t compound. Small ones do. ...
Sauce Series Current: Module 2: Europe Module 1: Asia All Posts Module 3: Americas Europe built an empire on sauces. ...
Oil and water don’t mix. This fundamental law of chemistry has frustrated cooks for millennia. Yet some of the world’s most celebrated sauces exist precisely because skilled cooks learned to break this rule. Welcome to the emulsion laboratory, where we force incompatible liquids into stable, creamy suspensions through the manipulation of lipids and proteins. Understanding Emulsions: The Physics of the Impossible An emulsion is a suspension of tiny droplets of one liquid distributed throughout another liquid that it normally can’t mix with. In culinary terms, this usually means oil droplets suspended in water (or water-based liquids). ...
Three months into my first software engineering job, I was absolutely certain I knew everything. Well, not everything. But I’d built a few projects, shipped some features, and felt pretty comfortable. When senior engineers talked about “architectural concerns” or “scalability tradeoffs,” I’d nod knowingly, thinking I got it. Then the production incident happened. Friday, 4:47 PM. The API started returning 500 errors. Users were locked out. Revenue was bleeding. My manager: “Can you look into this? You built this service.” ...
Sauce Series Current: Module 3: Americas Module 2: Europe All Posts Module 4: Africa & Middle East The Americas don’t follow European rules. ...
The foundation of French haute cuisine rests on a single principle: controlled viscosity through starch gelatinization and reduction. Before molecular gastronomy, before emulsions and hydrocolloids, there was flour, fat, and time. Understanding these foundations transforms cooking from following recipes to manipulating physics. The Physics of Roux: Why Cooking Flour in Fat Matters At its core, a roux is a suspension of starch granules in fat, heated to unlock thickening potential while developing flavor complexity. The transformation happens in three stages, each with distinct properties and uses. ...
While Western cuisine builds complexity through time and reduction, much of the world’s flavor architecture begins with pastes-concentrated flavor bombs created through pounding, grinding, and extracting essential oils from fresh and dried ingredients. These pastes aren’t just seasoning; they’re the structural foundation upon which entire cuisines are built. The Two Methods of Flavor Extraction Before diving into specific pastes, understand the two fundamental approaches to extracting flavor from spices and aromatics: ...