you're so random....

i've oft blogged how being well-rounded is actually a curse in disguise...how ones interests becomes spread thinly over too many topics rather than fully focusing and excelling at one or two items that envelops and embraces and becomes oneself from within....to transform the external flame to a blue flame of heated passion with it...(think goku)...however, this is not one of those posts. everyones yin yang balance of differentials is different and thats for oneself to figure out. so in this post i will be my own antithesis claiming that i enjoy being engulfed in my ADD of interests. im lucky to have people in the art field around me to guide my level of vanity away from the path of amateurs. i'm lucky to attend chic society events that keep me not far from my inbred realm of spoiled brat....and gives added arguably cultural cushion to my other activities of self indulgence......

isn't jeff's work soo damn cool? im using it as my desktop wallpaper.....it might even be cooler if he'd pass the models number over to me....

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it's part of who i am to learn about what my friends are interested in. a big part of my friends work in fashion and it got me reading wwd and asking for them to send me fashion trend articles....i did some reading on tom ford, galliano, mcqueen etc....not that i was much innately interested in couture as i was to know what was going on in the next conversation my buddies were going to have.....and so just as with fashion....i've applied my fervor of curiousity towards.....PORK.

this VANILLA PORK has been on my mind all week.

After having lunch and dinner and a salon visit and shopping and mani/pedi (ok just kidding) with louisa's brother, kent, it made me really think about the scientific manners of analytical eating. i eat to critique, i critique like a wannabe amateur, combining mood, personal preference, personal idiosyncracies into each critique i publicize. i have my reasons for doing so, one being that im not a pro and for purposes of this blog - it's the world through my eyes, and i secularize food as i like to let the endorphins engulf and bias my opinions about things. however, for someone in the industry, it's quite different to see their approach on tasting. for kent, each gesture for a bite of food is built up by a pensive plan of attack (what strategy he's thinking, i'm not sure....maybe flavor combination? personal preference? aestheic plating?) regardless, there's the stare gazing along with his head tilting from side to side to get a full peripheral scope of the prey....followed by delicate clamping of the chopsticks down on the pork, only slightly dabbing each slice in just the textbook amount of complementary sauce wary as to not overpower the natural flavor of the meat, then reticently placing the pork unto the tongue before slowly engulfing the entire piece. at almost a surreal slowmotion pace, he then chews steadily and ponderously careful not to blink as to disturb the million of tastebud statisticians compiling data and scuffling to keep pace with levels of serotonin....

as i've read in previous food magazines and the basic principles of wine tasting, to full capture the robust flavors exploding and maserating in the inner cavity of the mouth is a delicately trained skill that requires self control and balanced judgement. etiquette of eating may seem superfluous but are quite fitting for the techniques of proper critique, steadily feeding oneself in a way where immediate sharp flavors are to flirt with the front of the tongue first before rotating the taste to the back where the full richness of the food is to be tested....then it is to be brought back againn.....kind of sounds like the swirling and sucking of drinking wine.....liquid is a bit frree flowing and necessary to control, but the natrual process of eating does this automatically......its like oral regurgitation.....if our appendix still acted like our 2nd stomach...we'd be digesting like cows bringing digested food back up to be re-tasted.....

anyways, this is a new thing in taiwan called vanilla pork. (check out the video link)[youtube http://www.youtube.com/watch?v=NQ2qYFJKj_M&rel=1]

http://www.bioking.com.tw/flash/aa.wmv

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"well if ur missin out on christmas n ur bday then when r u comin back...how can u not celebrate ur bday here in ny...its tradition...and its traditionally a time for me to hook up w a new chick"

tradition

i must be the devil....
most people talk about tradition as a means to preserve holy values. traditional celebrations that have held together the bonds of true merit...occurrences that hasve withstood the tests of time....yet we are the devils...that joke and pilfer the essence of the word and treat tradition without it's laudable connotation, as the annual reoccurence of hedonism and indulgence. kudos to us. invisble horns on the house.