If we were to meet, conversation will turn its focus to food.
I am a bad gay.
Camp is not my native language, neither dismissive irony. My humor is like a perfect bit of chocolate: dark, layered, nuanced, particular, and just a hint of bitterness to cleanse the palate.
Very social in spurts, but need substantial alone time. I talk to myself about whatever I talk about with others. My life feel like a series of really good conversations. Leaves me intrigued by theories that treat language as a collection of objects. Prefer a good novel to a hard core concept. Theories usually lack humor.
Movies: In the Mood for Love, Mysterious Skin, Dogtooth, Match Factory Girl
TV: the Wire, America's Next Top Model, True Blood, Breaking Bad, Friday Night Lights, Nurse Jackie
Music: Beck, Queen, Boomtown Rats, Coco Rosie, Modest Mouse, John Frusciante, Anthony and the Johnsons
Foods: so hard to say. I love food, many many kinds of food. Love cooking, enjoy going to a good market, love going to restaurants. I love Korean-especially the pan-shan. Who doesn't love a good yemisir wat? I have a tendency toward pork tenderloin because chef's know conservative eaters tend to choose the beef. Love a good walleye pike, oyster spiked with kumquat and shallots, lamb masala, and hell, what kind of food don't I like? I am more dedicated to savory food than deserts, am shy about offal and blood though I have tried all of it. Love me an exotic pickle, a spice I never tasted before, and have been known to squeal with delight over a flavor-infused air pillow. I love robust complicated flavor, saucy and spicy, and comfort with flair. I seem to be almost religiously drawn to peasant foods from all over the place. Love the stories that come with the dish.
I have a celebrity crush: Jonah Lehrer. I wonder how watching a video of him feels like flirting. I know his recent fall from grace should change this. Honestly--makes me love him more. He has a set of flaws I can deal with. Makes me feel needed.
I wonder a lot about how to make my familiar ingredients exciting and new, and how to get the perfect crumb in a good loaf of sourdough bread. I wonder where the next flavor revelation is going to come from. I wonder why cuisine has so much more success encouraging health than nutritional science.
I think a lot about teaching. One approach provides access to correct answers and services development toward degrees. Another facilitates encounter with new structures in thinking that change direction and change lives. I wonder why we get so bad at learning at a certain point in our lives (we fool ourselves into thinking we have learned how the world works). I wonder why we keep repeating things that we know have consistently failed before.