Speaker
So, and mine was, like, just beans and, like, rice in this, like, sauce with other, like, other stuff in there. But it was Okay. like if you if you are like, in into the art of cuisine, whether by watching a lot of food tv or because you actually cook, I happen to have done both, um you know that, like, there is rice And there is rice. You know what I mean? Like when I started like my cooking journey, I thought it was about learning to season. It's like, oh I'll taste something. And then when I know whether it needs more salt, than then I will be chef. You know, chef will be me. And I realized like seasoning part is the easy part because that's where you just make it taste to the way like. And it's like, that's not hard. You just start late and you keep going until you like how it tastes. You'll go past that. Yeah. The hard part is actually learning like how to take any piece, any article, like a grain of rice from its pantry, fridge, shelf staple form, right? And helping it realize its full potential as a morsel to be consumed delicately within your mouth. And it's like... And that's difficult, right? Learning to cook rice. that is really It's like when you get it wrong, it's so easy to just, I don't know, write it off. It's just not that good food.