Darren

“I had always believed that if somebody who worked with me went home feeling like a jerk for giving their time and their genuine effort, then it was me who had failed them—and in a very personal, fundamental way.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

“These leaves were once part of a tree, a tree that has now gone to ground to prepare for a season of rest. Did the tree have any consideration for the green cloak that covered it, fed it, and enabled it to breathe? No. Did it think of the insects who lived there and helped pollinate its flowers and keep nature alive? No. The tree just thought about itself; some things, like leaves and insects, are discarded as needed. I’m like one of those leaves on the city ground, who lived thinking it would be everlasting and died without knowing exactly why; who loved the sun and the moon and who watched those buses and rattling streetcars go by for a long time, and yet no one ever had the courtesy to let her know that winter existed. They lived it up, until one day they began to turn yellow and the tree bid them farewell. It didn’t say “see you later” but “good-bye,” knowing the leaves would never be back. And it asked the wind for help loosening them from their branches and carrying them far away. The tree knows it can grow only if it rests. And if it grows, it will be respected. And can produce even more beautiful flowers.”
― Paulo Coelho, Adultery

“Imagine…

There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

“Who drinks here?

Office workers, jackets off, tie still on—or the reverse: jacket on, tie off. Restaurant help, nipping out for a drink, coming off a shift, fortifying themselves for the shift to come. Beaten down by life. Not broken, mind you, not beaten down like a coal miner or an out-of-work steel worker—just…dissatisfied with the way things have turned out. Not quite ready to go home just yet. Picture just a little too clear to get on the train at this precise moment. Better, it has been decided, to fuzz things a little around the edges before moving back into their other lives.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook