Lotus root is one of my favourite food because I identify with it. What? Yeah. Lotus root looks tough on the outside but when you cook them, they release such delicate flavours that makes you wonder if they’re the same entity as the “before cooking” version.
I experience major cognitive dissonance when it comes to pork chops. One part of my brain (the health freak part) tells me I should cook with pork loin chops, the lean meat that hardly contains any fat, and the other part (the understanding, indulgent twin) tells me I should always make pork chops with pork shoulder butt.