Hmm this is interesting. We grow a lot of vegetables and I do mainly like recipes that show off the rich flavor of home-grown food.
\n\n\n\n","content_hash":"sha256:4376b187147c5522466d2cfb540f6d25f0b890cd7da7fb99d5d3e1f10e6fa3d6","media":[],"transclusions":[{"id":"2n51awhg493q4pdg0zrh84h2f7","version":1,"origin":"https://venkateshrao.com/blyg/","cited":{"source":"Venkatesh Rao's Blyg","author":"Venkatesh Rao","excerpt":"On an iron chef episode, I learned of a philosophy of cooking called the Rosanji…","url":"https://venkateshrao.com/blyg/f/2n51awhg493q4pdg0zrh84h2f7/","retrieved":"2026-10-01T18:45:41Z"}}],"stub_of":{"origin":"https://venkateshrao.com/blyg/","id":"2n51awhg493q4pdg0zrh84h2f7","version":1,"cited":{"source":"Venkatesh Rao's Blyg","author":"Venkatesh Rao","excerpt":"On an iron chef episode, I learned of a philosophy of cooking called the Rosanji…","url":"https://venkateshrao.com/blyg/f/2n51awhg493q4pdg0zrh84h2f7/","retrieved":"2026-10-01T18:45:41Z"}},"changelog":[{"version":1,"at":"2026-10-01T18:45:41Z","note":null}]}On an iron chef episode, I learned of a philosophy of cooking called the Rosanjin school. where you do as little as possible to modify the taste of an ingredient and do your best to bring out its natural character. The featured ingredient was mayatake mushrooms and the Rosanjin school guy beat the iron chef Japanese. I think this is my philosophy of AI writing. Let the model’s terroir shine through. Which is weird since I mainly cook Indian and Indian food is mostly the opposite philosophy: Beat the ingredients into submission and overpower them with spices. Resistance is futile.
\n\n\nKitaoji Rosanjin was a potter and calligrapher before he was a cook, which maybe explains it. His line was that ingredients are ninety percent of the dish and the cook is the remaining ten, and that a plate is the kimono the food wears. Mostly he just got out of the way.
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