Salt & Chessie
Salt Salt
Chessie Chessie
Salt Salt
I was just thinking about how a dish can feel like a chess game, with each ingredient making a move that sets up the final position. How do you usually think about setting up a recipe?
Chessie Chessie
I set a recipe up like an opening, first placing the root flavor as the king’s safety, then adding the middlegame spices as the knights and bishops. I keep a small blunder book in my mind—if I over‑salt I note it, if I miss an herb I flag it for next time. I run a mechanical clock on the stove, giving each step its tempo, so I never rush into a sudden gambit that throws off the whole position. The endgame is the final plate, where every piece is in its best square.
Salt Salt
That’s an elegant way to think about cooking—every flavor is a piece, and timing is the tempo. I appreciate the mental blunder book; a single over‑salt can ruin a whole position. Perhaps try a little more patience with the herbs, letting them mingle before you seal the plate. In the end, a balanced endgame is as satisfying as a well‑executed checkmate.