Tag: cooking

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Quirks That Just Make Sense

different, quirky, weird

“Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes… the ones who see things differently — they’re not fond of rules, and they have no respect for the status quo… You can quote them, disagree with them, glorify or vilify them, but the only thing you can’t do is ignore them because they change things… They push the human race forward, and while some may see them as the crazy ones, we see genius, because the people who are crazy enough to think that they can change the world, are the ones who do.”
— Steve Jobs

We live in a world where everyone is seeking validation from some kind of audience — large or small. And I’ve come to realize over the years that as long as we’re chasing what most people want, we will eventually be like most people. And truth be told, forgettable. Speaking for myself, I will just be a number in a sea of sameness, rather than THE number.

I realized later than I would have liked that I didn’t want to be like everyone else, after being inspired by a rejection email from someone I deeply respect when she replied with four words “Be interested and interesting.” And I count myself lucky to be surrounded by people who think different, to borrow a phrase Steve Jobs loves. For some, that means going where no human has gone before. For others, it’s a means to live their most fulfilling life.

So, I can only thank my good buddy Matt — one of the most outlier and honest-to-goodness thinkers I know — for the alchemical jazz that birthed this blogpost. Our only ask is that you suspend judgment until you reach the end. What may seem eccentric at first glance may prove to be the kernel of inspiration you didn’t know you needed today.

Below is only a snippet of quirks — seven to be exact — that make the two of us us, but hoping this inspires a larger conversation of people being unapologetically themselves.

  1. The whiteboard in the shower: Leaving no shower thought unturned
  2. Dream journaling: Better access to conscious and subconscious memory
  3. High-quality notebooks: Evergreen homes to high-quality ideas
  4. The Emotional Catalog: The vending machine of emotions
  5. The Excite-o-Meter: Matt’s personal Stoke Diary
  6. Marriage counseling: A recipe for strong co-founder relationships
  7. Restaurant recipes: It never hurts to ask

1. The whiteboard in the shower: Leaving no shower thought unturned

There are only two kinds of reactions I get when I tell people this. Utter bewilderment. And, what I call, sparkle-eyes.

Many of my best ideas happen in the shower. In fact, about 60-70% of the topics I write about on this blogpost found its origin in the shower. But, forget myself for a second. There’s a whole movement in the world called shower thoughts. There’s also some great academic literature on the subject — that hot showers open your pores, helps your blood circulate, and put you in dopamine-high, yet relaxed states, just to name a few. But whether the science matters or not here, one of my biggest frustrations in life is losing access to great ideas just because I couldn’t commit it to memory or document them. Many of mine merely happen to start in the shower.

So, with a small purchase of a $10 whiteboard and $15-20 rainproof markers, you’ll be set.

2. Dream journaling: Better access to conscious and subconscious memory

I’ve been fascinated by dreams ever since I was a kid. Luckily, blessed by vivid imagination, I was able to synthesize the art, movies, and stories I was consuming into interactive experiences in the amphitheater of my mind. To me, dreams were the ever-evolving playground that very few tangible experiences could rival. I’m gonna be hated for saying this, but I remember the day I was let down by the Disneyland promise. I was only seven. And I told myself that day, I would start trying to remember my dreams.

You see, as fantastically awesome as dreams are, the only downside is I forget the vast majority of them within seconds of waking up.

So, for a long, long time, I’ve been dream journaling. I have a notebook by my bedside. And every time, I remember a dream, I write it down and/or draw it out. Even if all I remember is a single word or a single image. Over time, I get better at it. The better I get at capturing my dreams, the more intentional I get.

There’s now a whole slew of literature on the topic, but for me, it’s fun. And an interesting byproduct of it all is I seem to have better memory than most of my peers.

3. High-quality notebooks: Evergreen homes to high-quality ideas

This is truly a prime example that while we all come from different backgrounds, curious minds can reach the same conclusion from different angles. That’s exactly what happened when Matt and I were ideating for this blogpost when we realized we both graduated from ten-cent back-to-school-sale spiral-bound notebooks.

The more expensive the notebook, the more respect you treat it with, and the higher quality of thoughts you will entrust it to house. Think of it like sunk cost fallacy. After all, it’d be a pity to leave the sacred halls between the two leather covers unadorned with ideas that would complement the quality of the frame.

To Matt and I, our weapon of choice is Leuchtturm1917. For myself, undeniably, paper that boasts the density of 150 g/m2.

4. The Emotional Catalog: The vending machine of emotions

The human emotional spectrum is fascinating, yet quite volatile and unreliable when you most need it. For instance, I know I’m not alone in this, but I used to always find myself feeling anger and aggression upon hearing constructive feedback, rather than curiosity. That I felt anxiety and overwhelmed when on stage rather than excitement and confidence. That I felt frustrated and discouraged when writing blogposts when I want to feel inspired.

So when I committed to this blog in 2019, I started keeping tabs on when I feel strong emotions, hoping to preserve these emotions in cryogenic slumber and awakening them when I needed them most. I keep a Google Doc that has a glossary of emotions in it — from joy to anger, from optimism to jealousy, from compassion to sadness, just to name a few. And each time I consume a medium that inspires a certain emotion, I include it in that doc. They become my shots of espresso when I’m just on the wrong side of the bed.

For example, I find inspiration from Ratatouille. Or Avatar. Or Admiral William McRaven’s UT Austin commencement speech. I feel grateful after watching The Blind Side. Yet, if I want to feel sad, I watch Thai life insurance commercials (here’s an example of one). Envy, from select friends’ Facebook/LinkedIn posts. Direction, from Kurt Vonnegut or Brandon Sanderson’s lectures. And the list goes on.

5. The Excite-o-Meter: Matt’s personal Stoke Diary

Matt: I’m a big believer that energy is palpable, but ephemeral. Like a wisp of smoke, energy is beautiful and can dazzle and inspire, but it fades… eventually. The buzz dies down, and it saddens me. That’s why I’ve developed a practice to immortalize positive energy – by keeping a running list labeled “Excite-o-Meter.” It’s my personal Stoke Diary.

Here’s how it works.

At the beginning of every week, I create a “dashboard” in a specific notebook I have for work –- a two-page canvas that I reference back to throughout the week. Page one contains items that I detail at the beginning of the week, like my “Big Rocks” (priorities for the week) and “Principles to Uphold” (personal growth tenets I aspire to embody). 

Page two is more dynamic. It contains running logs of moments that captivated me in the present, that I choose to immortalize.

I allocate 25% of page two to the “Key Learnings” of the week. But the real magic happens with the other 75% of the page. I label this section “Excite-o-Meter.”

My rule is that anytime my excitement exceeds a very scientifically-defined 7/10, I jot it down immediately. 

Reached alignment on a cross-functional project that was birthed out of a chaotic primordial soup of conflicting objectives? Jotted. 

Overcame a once-limiting belief, reminding myself that I hold the paintbrush against the canvas of my life? Jotted. 

My SQL query finally ran after debugging it for 24 minutes? Jotted.

At the individual level, it helps me memorialize the moment, etching it down onto my notebook and simultaneously, my mind. But when I read the log in periods of reflection, when I browse weeks worth of “Excite-o-Meter” entries – it reminds me of who I am. Of what gets me to tick. Of what makes me experience pure exuberance. It’s my Stoke Diary, and it’s my ever-growing source of inspiration.

6. Marriage counseling: A recipe for strong co-founder relationships

Two and a half years ago, after a conversation with one of my favorite founders, I stumbled across the parallels of marriages and co-founder relationships. Ever since, while I don’t do so with any element of regularity, I’ve found couple counseling to be a huge unlock to demystifying sticky co-founder dynamics, hell, even how to make amends with friends.

7. Restaurant recipes: It never hurts to ask

I stumbled across this one quite accidentally. So, one of the things I’m quite known for among my group of friends is that I like bringing a notebook with me almost everywhere. And there have been multiple times that for a party of two, I’ve been the first to arrive. In hopes to capture my thoughts and ideas before they dissipate into the cosmos, as soon as I am seated at the restaurant, I immediately start to take notes. Additionally, when I ponder, I tend to look around as if my eyes were bees just hovering above sunflowers in a prairie without any intent to rest on any particular nectary.

That, in effect, without even noticing it myself, makes me look like a food critic — to which I’ve been offered complimentary drinks and appetizers while waiting for my dinner guest. On occasion, they serve me something I wouldn’t have ordered myself and I love it. And well, being a curious home cook I am, I had to ask how they make it, in hopes of replicating the flavor and/or texture profile at home. And I remember the first time I worked up my courage to ask, the chef de cuisine hand-wrote out her full recipe and gave it to me at the end of the meal.

Ever since, every time I like a dish at a restaurant, I give my compliments to the chef and politely ask for the recipe. Most times I get a thank you but no, but surprisingly and anecdotally, about 40-50% of the time, I actually get the recipe. And in a small, small handful of times, the chef shows me how to make the dish live.

In closing

Most people don’t self-describe themselves as quirky. Neither do they seek to find a quirk that best describes them. Quirks are products of self-discovery and unadulterated problem-solving at its purest. Bespoke solutions to ones’ problems, unabated from society’s judgmental eye, birthed by the crazy ones. And that is something Matt and I find magical.

In fact, when Matt brought up this topic with his bud, Rebecca, recently, she described it best, “Quirks are an evolutionary adaptation. They stand out and persist because they survive. Because they are a survival mechanism. Everyone has a bunch of systems. I have a way of organizing my notes, packing my suitcase, curating my notes, and a bunch more.”

While the purpose of this blogpost isn’t for you to pick what quirks you like and copy them (while we won’t stop you if you do), rather, we hope this helps you better understand where quirks come from. And just maybe, this will help you build the blueprint schematics to what makes you you.

Photo by Mulyadi on Unsplash

Stay up to date with the weekly cup of cognitive adventures inside venture capital and startups, as well as cataloging the history of tomorrow through the bookmarks of yesterday!

Any views expressed on this blog are mine and mine alone. They are not a representation of values held by On Deck, DECODE, or any other entity I am or have been associated with. They are for informational and entertainment purposes only. None of this is legal, investment, business, or tax advice. Please do your own diligence before investing in startups and consult your own adviser before making any investments.

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DGQ 2: How do you differentiate a good founder from a great founder?

typewriter, good vs great

By far, this is one of my favorite and most recurring questions over the years. And not just in the scope of founders, I’ve asked the same question for a multitude of titles:

  • Investors
    • On a similar note, I’ve asked investors: What’s the difference between a great investor and a great board member?
    • And it yielded some insightful answers.
  • Leaders
  • Managers
  • Executive hire
  • Marketers
  • Chefs (both since I was co-hosting a cooking competition in 2019 and 2020, but also for culinary tips to improve my own cooking)
  • Artists
  • Software engineers (when you’re hiring folks who are in a field you don’t have a strong competence in)
  • Auto mechanics (yes, when you drive a 2009 mommy van, it visits the shop more often than you’d like, but also funnily enough, one of the most reliable cars)
  • Friend versus best friend
  • Life partner

… just to name a few.

I love this question since its counterpart is often asked: What is the difference between a bad and a good founder? Unfortunately, the “bad vs good” dichotomy usually ends up being a vanity question. You don’t need a trained eye and years of experience for the average person to differentiate between a bad and a good. If you’re reasonably logical, you can tell the difference between a bad and a good in any industry. There are a few exceptions, like art, especially modern or abstract art. But the case holds for most other cases.

On the flip side, to be able to differentiate:

  • The good – top quartile (25%)
  • The great – top decile (10%)
  • And the epic – top percentile (1%)

… becomes increasingly more and more difficult the higher up you’re going. As the power law and the Pareto principle goes, the top 20% accounts for 80% of the results. In other words, the small top-performing minority account for the vast majority of the returns. For instance, the top 20% of VCs account for 80% of the industry’s returns. And the higher you go up in differentiation – from good to great to epic – the smaller the delta in inputs between the tiers. There is a far smaller difference in inputs between the top 1% and the top 2%, compared to the same percentile difference between the 50th and the 49th percentile.

Having said that, to a layperson, the most insightful answer you can get that will save you years of mistakes and failures and industry know-how is the differential between the top performers. As such, usually, I get answers that would have otherwise required a keener eye, much smarter brain, a more resilient body, and a more differentiated path than I have.

For example, here are some answers I’ve learned over the years that differentiate the good from the great:

  • VP Sales hire. Their ability to hire two rock-star directors from their network within 1-2 months of being hired.
  • Chef. Their morning routine, starting from how they set their palate in the morning to how they build a robust supply network.
  • Founder. Their ability to raise their team members’ potential and how close of a pulse they keep to their operating expenses/burn rate.
  • Manager. How radically candid they can be.

Of course, it’s one thing to know what are the differentiators and another thing to understand the differentiators. The latter requires you to internalize and cut your teeth so that you can understand the true value behind the answers to the above question.

Photo by Glenn Carstens-Peters on Unsplash

The DGQ series is a series dedicated to my process of question discovery and execution. When curiosity is the why, DGQ is the how. It’s an inside scoop of what goes on in my noggin’. My hope is that it offers some illumination to you, my readers, so you can tackle the world and build relationships with my best tools at your disposal. It also happens to stand for damn good questions, or dumb and garbled questions. I’ll let you decide which it falls under.

Subscribe to more of my shenaniganery. Warning: Not all of it will be worth the subscription. But hey, it’s free. But even if you don’t, you can always come back at your own pace.

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#unfiltered #21 The Recipe for Personal Growth – Thomas Keller’s Equation for Execution, The VC/Startup Parallel, Helping Others, La Recette Pour La Citron Pressé

lantern, personal growth, light

Over the weekend, I was brewing up some mad lemonade. ‘Cause well, that’s the summer thing to do. Since I’m limited in my expeditions outdoors, it’s just watching the sun skim over the horizon, blossoming its rose petals across the evening sky, in my backyard, sipping on homemade lemonade. If you’re curious about my recipe, I’ll include it at the bottom of this post.

When I’m cooking or performing acts of flavor mad science, I enjoy listening to food-related podcasts, like Kappy’s Beyond the Plate, Kappy’s CookTracks or Bon Appétit’s Foodcast. Unfortunately, all are on a temporary hiatus. So, I opted for the next best – YouTube videos. And recently, a curious video popped up in my Recommended feed. A 2010 TED Talk with Thomas Keller.

Thomas Keller. An individual probably best known, among many others, for his achievements with The French Laundry. Needless to say, I was enamored by his talk. But the fireworks in my head didn’t start going off until the 12:46 mark.

Continue reading “#unfiltered #21 The Recipe for Personal Growth – Thomas Keller’s Equation for Execution, The VC/Startup Parallel, Helping Others, La Recette Pour La Citron Pressé”
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#unfiltered #2 Culinary Tips – Cook vs. Chef vs. Flavor Mad Scientist- The Carbs, the Proteins, and the Whole Spectrum

unfiltered vc, cooking tips
Photo by Calum Lewis on Unsplash

As a result of my love for food, and eating out, honestly, a bit too much, what started as engaging conversations with chefs at some of my restaurants, and eventually chefs from across the country turned into a passion for cooking. Uhh, well, although I can’t call myself a cook or chef, I have categorized myself as a flavor mad scientist.

  • Cook – someone who can prepare food
  • Chef – someone who can create recipes appreciated by a wider audience (personally, don’t care if they’re a professional or not)
  • Flavor mad scientist – someone who attempts to be innovative and likes experimenting with permutations of flavors and textures (80-90% ‘failure’ rate), aka me

So, I chatted/learned from chefs/cooks, ranging from some of the most prestigious kitchens to my favorite home kitchens. Here are some tips and hacks I got from some of the best:

For the carbs:

  • You can tell if a risotto (or rice in general) is cooked by smearing a rice grain on a flat surface. If it smears without noticeable lumps, you’re good.
  • Add a teaspoon of olive oil in the pasta dough to give it a bit of shine.
  • Flour matters. Don’t just use all-purpose. 00 (double zero) for silkier flour and pasta chewiness. Durum for coarser grinds, longer cook times, and for making flatbreads; some use it for pasta too, depending on the chef. And so on.

For the proteins:

  • Score the fat of a (ribeye) steak before searing, so it’s easier to render the fat. Score is a cross-hatch pattern. More surface area to render.
  • Use tongs to cook steak and a spoon to butter-baste (I swear I used to think it was spelled “butter-basing”)
  • Don’t cook cold proteins (meats/seafood). Let it rest till room temperature before cooking.
  • Allow for meats to rest for as long as you’ve had it in the pan to better absorb the flavors.
  • Before searing proteins, dry with a paper towel or season generously with salt to reduce moisture and splatter once you put it into the pan.
  • Hot pan/hot oil, quick sear and won’t stick to the pan.
  • Brush fish with mayonnaise to prevent them from sticking to the grill. And a great browning too.
  • Use cuts of meat that are rich in marrow and collagen (cartilage) to make stock, like wings, chicken feet, chicken carcass, pork knuckle, etc.
  • If you don’t have a meat thermometer, stick a metal rod (or a cake tester) into the center of the meat. Then place the rod on your lower lip. If it’s cold, more time. Hot, it’s done. If you’ve burnt your lips, well… in gamer terms, GG.

For everything else:

  • If your meats or onions ain’t sizzling in the oil, the oil in your pan isn’t hot enough.
  • To not bruise your herbs when chopping (or chiffonading if you want to be fancy), you need a sharp knife and cut once per cross-section. You can tell if you bruised your herbs by the residue they leave on the chopping block.
  • Lemon juice, ideally fresh, helps fruits from oxidizing (after being cut), so it retains its fresh color.
  • Flavor extra virgin olive oil (EVOO) with herbs (i.e. bay leaves, basil, rosemary, thyme, oregano, etc.) for the “secret” zing to your recipes. You can do the same with white wine that’s used for deglazing the pot/pan.
  • Zest citrus in once in one fluid motion with a zester to prevent mixing in the bitter rind.
  • Use fine grinds for salt and pepper to season pre-cook, and coarse grinds for post-cook/presentation.
  • Buy whole spices and a spice grinder (or pestle and mortar), instead of ground spices. You’ll get fresher and richer flavor that way.
  • Toast spices for more flavor.
  • Under-seasoning is a rookie mistake. (Admittedly, after this tip, I fell under the category of over-seasoning.)
  • Keep your work station clean. Mise en place.
  • Wear short sleeves while cooking, or roll up your sleeves.
  • If you’re a 4-eyes, like me, invest in contacts. Glasses can fog up from the steam, and possibly blur your vision in critical moments.
  • Don’t skimp on costs. Quality cookware and ingredients lead to quality food. (Not saying you can’t otherwise get a good meal, but you’ll notice the difference.)

This post was inspired by a friend’s comment on my Instagram post on February 5, 2020.

culinary tips, unfiltered, plating
You may notice that I just transcribed what I wrote on paper to this blog, with some extra sprinkles on top.

#unfiltered is a series where I share my raw thoughts and unfiltered commentary about anything and everything. It’s not designed to go down smoothly like the best cup of cappuccino you’ve ever had (although here‘s where I found mine), more like the lonely coffee bean still struggling to find its identity (which also may one day find its way into a more thesis-driven blogpost). Who knows? The possibilities are endless.

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