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Static Jedi: The Art of Hearing God Through the Noise

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Eric Samuel Timm

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“Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.”

Food
Book:Fresh Off the Boat
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“Nu var det bare to ting vi kunde få fat på i sjåen, det var flatbrød og sild. Og ikke engang dette kunde vi ta noget videre av uten at det ble savnet; men vi hadde en underlig mor som ofte vendte om igjen og lot som hun hadde glemt noget når hun kom på oss i sjåen. Og flatbrød og sild spiste vi selv mangen hemmelig gang utenfor måltiderne og med flatbrød og sild reddet vi mer enn en langveisfarende hund. (Blandt dyr, Stridende liv)”

Food
Author:Knut Hamsun
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“Det er sjælden jeg dinerer å delikat som hos Dem, hr. Brukseier, sa doktoren. Fulstændig enig, sa sakføreren også og han var en stor matelsker. Specielt laget fru Irgens en salat - ja fru Irgens Deres mand burde ikke ha dødd bort i en ung alder fra den salat! Fru Irgens takket smilende synes doktoren det? Det glæder mig! Hun kjendte også herrerne og hadde gjort sin flid, da hun laget kastanjekompotten gjorde hun endog en opfindelse, det var rigtignok ved en feiltakelse, en forveksling av vanille og citron. Men kompotten smakte ny og eiendommelig.”

Food
Book:La Ville de Segelfoss
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