Professional Documents
Culture Documents
Buahaha! Not exactly Chris Rock, but the
joke makes an important point: sometimes it
pays to model the outliers, not atten them
into averages. This isnt limited to business.
Take, for instance, this seemingly average
132-lb girl who ended up anything but:
Technically, arithmetic mean.
Bill Gatess estimated net worth as of March 2012 was $61 billion.
The girl next door... kind of.
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275-lb Mark Bell sumo dead-lifting 325 lbs,
plus160 lbs of band tension and chains at the
top, for a 485-lb total. He has pulled 766 lbs
incompetition.
CREDIT: JIM MCDONALD, SUPERTRAINING.TV
Her picture was sent to me by Barry Ross,
a sprint coach who creates world-record-
breaking athletes, to illustrate an ab exercise
called the torture twist. He nonchalantly
added on the phone: Oh, and she dead-lifts
more than 400 lbs for repetitions.
What?!? For those of you not familiar with
the dead lift, take a look at the sequence at left.
Even more impressive, she developed this
otherworldly power the wrong way:
y7 Rather than train the conventional full
range of motion, she utilized only the
weakest range of motion, lifting the bar to
knee height and then lowering it.
y7 Total muscular tension (actual weight lift-
ing) was limited to ve minutes per week.
This all makes our average-looking high-
schooler extreme.
But was she an exception?
In the outside world, absolutely. Even in
track and eld, she was a freak. Had she been
thrown into a study with 40 randomly selected
female sprinters, she would have been a ridic-
ulous exception. Must have been a measure-
ment error! Then the baby would get thrown
out with the bathwater.
But WWWBS? That is: What Would Warren
Buett Say? I suspect the Oracle of Omaha
would repeat what he said at Columbia
University in 1984 when mocking proponents
of the ecient-market hypothesis.
First, he pointed out that, yes, value inves-
tors (devotees of Benjamin Graham and David
Dodd) who consistently beat the market
are outliers. Then he posed a question, which
Ive condensed:
What if there were a nationwide competition
in coin ipping, 225 million ippers total
[then the population of the USA], each ip-
ping once per morning, and we found a select
few [say, 215 people] whod ipped 20 straight
winning ips [ips where the result was
guessed correctly] on 20 mornings?
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He then continued (bolding is mine):
Some business school professor will prob-
ably be rude enough to bring up the fact that
if 225 million orangutans had engaged in a
similar exercise, the results would be much
the same215 egotistical orangutans with 20
straight winning ips.
There are some important dierences in
the examples [of value investors] I am going
to present. For one thing, if a) you had taken
225 million orangutans distributed roughly as
the U.S. population is; if b) 215 winners were
left after 20 days; and if c) you found that 40
came from a particular zoo in Omaha, you
would be pretty sure you were on to some-
thing. So you would probably go out and ask
the zookeeper about what hes feeding them,
whether they had special exercises, what
books they read, and who knows what else.
That is, if you found any really extraordi-
nary concentrations of success, you might
want to see if you could identify concentra-
tions of unusual characteristics that might
be causal factors.
characters.
Interviewing: How to shoot a basketball
3-pointer.
Reversal: How to build unparalleled res.
Translating: How to dissect the grammar
of any language in 12 hours.
Photo of deconstructed cheesecake, where
diners can see the separate ingredients.
Though I prefer the traditional version for
eating, this version is far better for learning.
Di S S S
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Which I learned in judos sacrice throw.
In the world of cooking, such paralysis is most often induced by herbs and spices.
REDUCING: JAPANESE CHARACTERS
The ecstasy of nding my jy kanji poster
was followed by the crushing task of learning,
well, 1,945 characters.
Thats more than 81 times the English
(Roman) alphabet, and were not talking
about ABCs. The most complicated letters
in English, like E and W, have four strokes.
Many Japanese characters have more than
15 strokes:
The above gi of gisei (meaning sacrice
)
has 17, and it just gets worse. Each stroke has
to be in a specic order, so that you can write
(and, more important, read) the equivalent
of cursive. These 1,945, though nite, quickly
become overwhelming.
Fortunately, I was required to take a shod
(calligraphy) class, and I learned that each
character can be broken into components:
far left, top, middle, etc. These LEGO pieces,
referred to as radicals, form the building
blocks from which all kanji are made.
There are 214 radicals. They provide clues
to both meaning and pronunciation, killing
two birds with one stone. Radicals are also
always written in one order: left to right and
top to bottom. This all turns an impossible
tasklearning 1,945 charactersinto one
that some people can complete in less than
two months.
Take, for instance, the radicals found in the
character ai, which means love, as in Ai shite
iru! (I love you):
To remember how to write this character,
one might imagine clawing (1) through a
roof (2) to get to a heart (3) thats running
away (4)ah, cest lamour!
The key was peppering my calligraphy
teacher with questions, which leads us to the
next complementary tool: interviewing.
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INTERVIEWING: SHOOTING BASKETBALL 3-POINTERS
Youre doing a terrible job on your drink.
Start-up veteran Babak Nivi Nivi was
nishing his sake as I took my rst sip.
We were well en route to inebriated at
Eiji, a tiny Japanese restaurant tucked in
between the Castro and Mission districts
of San Francisco.
After all, it is the third most popular sport in
the U.S.
Thats when I asked Nivi to point me to
the master: Rick Torbett, the founder of
Better Basketball.
Smell
each forkful, if you prefer, but I nd that
the face-in-the-plate approach provides
more clarity.
2. If you tend to have a stued nose or
chronic sinus infections, as I did for years,
start using a ceramic neti pot before bed
and upon waking.
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as
its odorless, but lemon juice or vinegar will do
the job.
Bitter Tonic water (quinine).
Salty Various types of salt: table salt,
kosher salt, sea salt.
Umami Human breast milk.
Whats that? You dont have human breast
milk on hand? A little MSG will work. Barring
that, try dashi (or its constituent parts,
kombu seaweed or bonito akes), mush-
rooms, or the little white crystals on good ol
Parmigiano-Reggiano.
Sensations:
Astringency Think of this, for now, as
synonymous with tannins. Its the cotton-
mouth feeling you know. Try sipping over-
brewed black tea (two packets steeping for
15 minutes) or eating underripe persimmons.
Hotness Try Anaheim peppers or, if
youre macho, jalapeo. If youre straight-up
masochistic, chomp habaero.
I was once invited to a rather fancy cocktail
party in San Francisco, held at a billionaires
house. The front walkway was anked by an
Aston Martin and an Audi S5 with a modi-
ed Lamborghini engine inside. I rolled up
to the valet in my supa y 2004 Volkswagen
Golf and bounced out with a bottle of pickled
vegetables under one arm and a carrot in my
mouth (I was starving and had bought them
en route). Hello, gents! I said to the line-
backer-like security guards, who, after much
confusion, led me inside.
Available at GNC, it can be used in place of lemon juice on food, to prevent fruit from browning, or to keep your glasses clear in the dish-
washer (1 T should do it).
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Then, mid-conversation,
I felt a little funny. Suddenly, I felt a lot funny.
Looking down at my hand, I saw a half-eaten
habaero, which Id chomped and swallowed
without looking. I gotta go, I said to my
unnamed drinking partner, and made a beeline
through the kitchen doors. As I barged in, the
caterers stood bewildered, staring at me. Tears
were streaming out of my eyes. I . . . need . . .
whole milk! Please!!! I stammered, dropping
the habaero on the counter as evidence. Then,
without a word, I pulled open the fridge and
started chugging 2% milk. The mouthful of
cream I drank next sealed the deal and got me
back to normal within ve minutes.
All that is to say: use fat, not water, to coun-
ter hotness. Capsaicin is fat-soluble.
Flavor proles:
Last, play with foodpairing.be, which is
based on the Volatile Compounds in Food
(VCF) database. The objective is to start think-
ing about how to mix and match foods based
on similar characteristics.
Dont have saron? On their site, youll
learn that you can replace it with, oddly
enough, tarragon. Ran out of sage? No prob-
lem; use rosemary instead. Both contain
eucalyptol, so your dish should turn out
similarly. Wondering what the hell will go
with the leftover cucumber and grapes? Try
the various cucumber soup recipes they have
links to. Ran out of lemongrass, or dont want
to bother buying it in the rst place? Type it in
and youll learn that you can combine a little
lemon peel, ginger, and basil to reconstruct
the basic lemongrass avor. Pretty damn cool.
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Once youve tested the odd, you can intro-
duce traditional taste pairings, like beef and
horseradish or orange and fennel. ZE HERBS A SHORT LIST
Marjoram, [Mario Batali] said
on another occasion, has
the oily perfume of a womans
body: It is the sexiest of
the herbs.
BILL BUFORD, HEAT
In Culinary Artistry, authors Andrew
Dornenburg and Karen Page asked a number
of famous chefs the question, If you could only
take 10 ingredients with you to a desert island,
which would they be? Below are some of their
herb-specic answers, as well as responses
from chefs I asked the same question of. Those
without attribution are ones that showed up
more than a few times:
LRosemary (Alice Waters)
LSmoked paprika (Mark Bittman, Erik
Cosselmon)
LThyme (considered the most versatile by
many chefs; one of the most universally
liked by diners)
LChiles (Jean-Georges Vongerichten)
LBasil (Gary Danko, Bradley Ogden)
LMarjoram (Mario Batali; this one also pairs
well with brains, if thats someday relevant
to you. Use sparingly.)
LChives (my favorite green garnish)
LLemongrass (Personally, I think the chok-
ing hazard isnt worth the avor. Ditto with
bay leaves.)
LChervil (Odd fact: can be smoked like
marijuana for similar eects, or so Ive
been told.)
Those bolded above are my personal favor-
ites. Rosemary and thyme can be steeped in
hot water for delicious tea, so I dont have to
watch leftovers decompose. Smoked paprika is
canned and will last forever.
Adding to the avor collection: turkey testicle
soup, courtesy of Hillside Supper Club.
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This means there are approximately 24,007
verbs in English, which can be unlocked with
612 helper verbs.
In the same way that auxiliary verbs give
access to all verbs and unlock the grammar of
language, a few cooking methods unlock all
ingredients and cuisines.
In their wonderful book Culinary Artistry,
Karen Page and Andrew Dornenburg asked
several dozen world-class chefs which three
cooking techniques theyd choose if they were
limited to those three for the rest of their lives.
For cooking methods, the most popular
(as also conrmed by my interviews) were
as follows:
1. Grilling
2. Sauting
3. Braising
These become your auxiliary verbs. Next,
we evaluate each through the lens of Buets
margin of safety and reorder them. The
method that is most forgivingbraising
goes rst, because early wins are paramount.
The order of learning then becomes:
1. Braising
2. Sauting
3. Grilling
These will be taught as universal principles
that apply:
y7 Make one braise and you can make them all.
y7 Saut one dish and you can saut them all.
y7 Grill one sh and you can, to a degree (get
it?), wing it and get it right.
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DISTILLING TO THE
FEWEST MOVING PIECES
Braising, as our rst example, typically
involves the following steps:
1. Brown the outside of the meat, then
remove.
2. Saut mirepoix (carrots, onions, celery) in
the same pan.
3. Return meat to pan.
4. Add enough liquid to cover
1
/3
2
/3 of the
meat.
Much like Toyota removed steps to make
lean manufacturing a groundbreaking new
standard in car production, we can eliminate
steps one and two. If we choose our recipes
well, well still end up with delicious results.
This takes us from 710 discrete tasks (cutting
prep, browning, moving ingredients between
pans, etc.) to 14 tasks and reduces all of our
tripping points: time, cleaning, and overall
beginner stress.
This simplication should at least double
our compliance rate: the percentage of people
who make this dish more than once.
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SEQUENCING:
THE MAGIC OF PROPER ORDERING
His rst question when we sat down to lunch was, When you go to pee
in a restaurant urinal, do you wash your hands before or after you pee?
I was stunned. Afterwards, sir.
He looked at me sourly. Thats the wrong answer. Youre a conven-
tional thinker and not rational. I always wash before rather than after.
BARTON BIGGS, INVESTOR, IN HEDGEHOGGING
24
My rst visit to the American Kickboxing
Academy to train with Dave Camarillo was
memorable.
Not because his technical abilities are
amazing (which they are), and not because
elite judoka fear him on the ground and top
jujitsu players fear him on his feet (both true),
but because his students were uniformly dif-
cult to deal with.
Sure, you have the UFC champions like Cain
Velasquez and soon-to-be champions, who
travel to San Jose, California, from around
the world to be engineered by the Camarillo
machine and the magic touch of Javier Mendez.
But I found the lesser mortals even more
impressive.
Blue belts, with far less experience than
me, were throwing arm bars from angles Id
never seen and exhausting me from postures
I couldnt break. At rst, I assumed it was one
or two standouts. No such luck. I began to spot
patternsrst principlesthat his disciples
had wired into their DNA, like marines reas-
sembling guns blindfolded. The positions
were the same, pressure was applied in the
same places, and each input was paired with
its desired output. The 230-lb guys werent
brute forcing things like I expectedthey
were attempting to ne-tune in the same way
that the 130-lb players had to. Something here
was dierent.
His students were infuriatingly reliable.
In contrast, most world-famous black belts,
often world-class athletes, teach a hodge-
podge of random techniques. Daily classes
are submissions du jour that leave students
to assemble the puzzle themselves. Some
succeed, but the vast majority fail. At the very
least, students plateau for months or years at
a time.
There is no system, no clear progression.
Dave had what other coaches didnt:
a logical sequence.
THE (NEGLECTED) FINE ART OF
SEQUENCING
Stan Utley, a short-game (think: putting) golf
guru, explains the rst distinction well make:
Form refers to things like grip, stance,
and balance. Sequence refers to the order the
Biggs is recounting his 1964 interview with the legendary hedge-fund manager Alfred Jones. Jones had, at that time, averaged 28%
compounded annual returns for nearly a decade.
Di S S S
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parts move in. A lot of times, people will think
they have poor form, when in fact its their
sequencing thats o.
Think of it as your RAM. Too many applica-
tions at once and your computer freezes.
This is where mayonnaise, a cookbook
staple, is relevant. Its perfectly slow-carb and
I love the stu, but its problematic.
Cookbooks introduce mayo with good
intentions: Look how simple it is! Youre mak-
ing something youve always bought at the
supermarket . . . just imagine the possibilities!
Now, if you rate diculty based on number of
ingredients, a chimpanzee could make mayo.
Four ingredients: eggs, olive oil, lemon juice,
and a bit of salt.
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Notice how far below
the water the lead hand
is. Rather than pulling
from the surface, Terry
Laughlin, founder of Total
Immersion, is focused on
pushing his arm into fuse-
lage left position.
A slight ick of the left leg,
initiated here, is used only
to rotate his hips. Other-
wise, the legs are kept tight
together so they can draft
behind your upper body,
much like a small car can
draft behind a bus. There is
no utter kicking.
Notice the entry point of
his hand, just in front of
his head and angled down
45degrees.
The left hand travels
straight back under the
body simultaneously,
ngers slightly spread, and
we reach....
Fuselage right, where we
glide as far as possible
before repeating the steps,
from the opposite side. This
is how you go from convert-
ing only 3% of your energy
into forward motion (the
norm for human swimmers)
to eortlessly gliding.
THE TI FREESTYLE STROKE
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On paper, all is well. In practice, it goes
more like the following. Ive put my novice
thoughts in brackets. The bolded instructions
are taken from a real recipe:
Just add A, then a bit of B . . . but dont
break the emulsion, whatever you do!
[What is an emulsion, and how do I avoid
breaking it? But rst of all, how on earth
do I hold the bowl and whisk while pouring
something at the same time?]
Be sure to secure your bowl, ideally a
heavy pot, lined with a damp dish towel.
[Lined? How and where?]
Add olive oil 1 drop at a time and con-
tinue . . . [How do I pour 1 drop at a time out of
a spout . . . especially while reading the next
step?] adding roughly 1 c per 20 seconds.
[How do I time that?]
If it breaks, stop, do Y, then repeat steps
L and M. Again, not too fast! [I hate you,
cookbook. . . .]
If its too thin, just add a splash [How
much is a splash?] of water and mix again.
Footnote: If that doesnt achieve the
desired consistency [And how do I know
what that is?], add some Dijon mustard
[What?! . . . wish Id known that beforehand.]
),
Josh proceeded to dominate the world chess
scene and become the only person to win the
National Primary, Elementary, Junior High
School, Senior High School, U.S. Cadet, and
U.S. Junior Closed chess championships before
the age of 16. He could easily play simuls, in
which 2050 chessboards were set up with
opponents in a large banquet hall, requiring
him to walk from table to table playing all of
the games simultaneously in his head.
Bruce Pandolni, Joshs original chess
teacher, started their rst class by taking him
in reverse. The board was empty, except for
three pieces in an endgame scenario: king and
pawn against king.
The term prodigy shouldnt apply to Josh because prodigy is used with a single modier in front of it, as in Josh is a chess prodigy. Josh
dees pigeonholing. He tackled tai chi chuan after leaving the chess world behind. Thirteen Push Hands National Championships and
two World Championship titles later, he decided to train in Brazilian jujitsu. Now, a few short years later, hes a black belt training with
phenom Marcelo Garcia forthis should sound familiarthe World Championships. I have no doubt hell win. If not in 2013, then in
2014. He is the meta-learners meta-learner.
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Through the micro, positions of reduced
complexity, Josh was forced to learn the
macro: principles. He learned the power
of empty space, opposition, and setting an
opponent up for zugzwang (a position where
any move he makes will destroy his position).
All from a near-empty board. By limiting
himself to a few simple pieces, he mastered
something limitless: high-level concepts he
could apply anytime against anyone. Josh
explains further:
Most of my rivals, on the other hand,
began by studying opening variations. At rst
thought, it seems logical for a novice to study
positions that he or she will see all the time at
the outset of games. Why not begin from the
beginning, especially if it leads to instant suc-
cess? The answer is quicksand. Once you start
with openings, there is no way out. Lifetimes
can be spent memorizing and keeping up with
the evolving Encyclopedia of Chess Openings
(ECO). They are an addiction, with perilous
psychological eects.
It is a little like developing the habit of
stealing the test from your teachers desk
instead of learning how to do the math. You
may pass the test, but you learn absolutely
nothingand, most critically, you dont gain
an appreciation for the value or beauty of
learning itself.
Her opener was charming: Cmon, I dont
have all day. I have my own practice. Just grab
me and lets get this over with.
Looking at other men and imitating as best
I could, I tentatively placed one hand in hers
and delicately wrapped my other forearm
around her back.
Not good enough.
She spat out Ugh! as if Id just taken a
dump on the oor, and she threw her arms
down in disgust. It knocked me o balance
and almost forced my megahead to butt her
like a ram. Hands placed on her hips, she
yelled over the music as an announcement to
the group:
This guys built like a goddamn moun-
tain . . . and hes grabbing me like a fucking
Frenchman!!!
Everyone broke into hysterical laughter.
This lasted several minutes. Carolina then
turned around to face me, expressionless:
Lets go. I still have to help the others.
Humiliated and angry, my Spanish inad-
equate, I resorted to playground tactics: I
crushed her. I had no master plan, besides
squeezing her until her eyes popped out like a
stress doll or she let out a little yelp. Instead,
she looked up at me in slow motion. Her
mouth broke into the rst smile Id seen: Now
thats . . . much, much better.
Thirty minutes later, I bought tickets for
another 10 classes.
Second, I did an inventory, separating
implicit from explicit.
As soon as I recruited Alicia Monti (later
my teacher) to compete in the Buenos Aires
World Tango Championships,
I began to
collect and categorize tango video, much like
George Carlin categorized his jokes and ideas.
From Pepito Avellaneda to Miguel Angel
Zotto, from black-and-white bootleg VHS to
broadcast video of the World Championships,
I went over tapes like a boxer researching the
greats. What did the maestros have in com-
mon, and what did they rely on when the
stakes were highest?
Next, I met the greats in person, since
most of them taught in Buenos Aires. I
invited them to coee, or went to their
classes, and asked all of my usual questions
(see Deconstruction): what did they recom-
mend I do or not do?
There was clearly explicit expertise (what
they told me to do) and implicit expertise (what
they did under pressure that they werent
aware of or couldnt verbalize).
Third, I identied what I could
become good at quickly if I leveraged past
experience.
Given my background in wrestling and
breakdancing, were there facets of tango I
could learn faster than other people?
Both of these are tremendously valuable,
and well look at each in turn.
First, lets create a prescriptive one-pager for
almost all of the recipes in this book. Ready?
Just turn the page.
This is known as a deductive approach to teaching. I explain the
rules of grammar, and you create the sentences, for example.
Think of dead grammar, presented out of context, to remem-
ber deductive.
This is known as an inductive approach to teaching. I give you
the real-world examples (sample sentences), and you pick up the
principles (grammar) by spotting patterns.
GEORGE GERMON ON THE
POWER OF SIMPLICITY
George Germon (co-owner of the famed
Al Forno restaurant) recounts an expe-
rience that he says hell never forget.
I was visiting some people in England
who had a four- or ve-year-old daugh-
ter. They werent around, but I was in
the kitchen and the little girl pulled
a chair over to the stove and started
heating up a pan, saying she was going
to make tomato soup, he remembers.
After getting the little girls assurance
that her parents allowed her to do so,
Germon says he watched her heat
some butter in the pan, then take out
a knife and cutting board and chop
some tomatoes. She cooked the toma-
toes in the butter for about 3 minutes,
and then added a little salt and a little
cream. Would you like some? she
asked Germon, who politely replied,
Sure! Once he tasted it, Germon
says he was absolutely oored. It
was unbelievable, he says. I couldnt
believe that something tasted as good
as it did with so few ingredients.
Al Fornos menu features a potato
soup thats equally simple. It has just
four ingredients: potatoes, onions,
butter, and water. Thats it, says
Germon. And when our cooks rst
made it, they kept asking, Whats the
next step? Johanne Killeen remem-
bers, They found it impossible to
believe that anything wonderful could
result from four ingredients!
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PRESCRIPTIVE ONE-
PAGER FOR COOKING
PROBE IT
Use a probe thermometer for
just about everything. Youll
never need to guess if some-
thing is done or not again.
Whether the perfect cup of
coee or the best steak youve
ever had, this is your key to
the kingdom. (page 186)
TOP IT OFF
For entertainment or conver-
sational value, oer one of
the following as a topping at
the table:
M Edible green tea leaves
(eatgreentea.com)
M Lemon or Buddhas hand
zest (using Microplane)
M Crickets, roasted and
placed in a pepper grinder;
they taste nutty. (page 306)
GO COLD
If you need an appetizer for a group and
want to minimize stress, always go cold:
make gazpacho in advance (takes 10 min-
utes) and leave in the fridge until ready.
(page 208)
350
Set the oven at
350F (180C).
But what about
roast chicken,
squash, or
brownies?
Doesnt mat-
ter. Setting the
oven at 350
will work more
than 90% of
the time. Just
use the probe
thermometer
and cook all
proteins (steak,
chicken, etc.)
until the inter-
nal tempera-
ture reaches
140F (60C),
and yank em
when the alarm
goes o.
ADD INSURANCE
Add one or more of the following to make
anything delicious:
M Montreal steak rub
M Prosciuttoits
already cooked,
unlike bacon
M Guacamole
M Ghee
M Thyme
HERB PAIRINGS
For each type of protein, there is a spice or
herb that will never fail you. (Dont forget
to add Maldon sea salt.)
M Fish fennel or
dill
M Beef rosemary
M Pork or lamb
rosemary
M Lamb mint
M Eggs tarragon
(tarragon goes
with little else,
but its miracu-
lous on eggs)
M Non-protein
bonus: tomatoes
basil
MAKE IT PRETTY
To make your served food look pretty and
restaurant-made:
M Sprinkle sliced almonds (they should look like
akes, not chippings), pepitas (pumpkin seeds),
or chopped chives on top. Beeea-utiful.
M Stack things atop or against each other on the
plate: make the food look tall. You can cheat by
cutting a paper coee cup in half around the
equator and using the top half as a cylinder:
put food in, press down slightly, then remove
the coee cup.
M Buy or make pesto (page 212) and follow pho-
tos on the opposite page before plating your
food (putting cooked food on the plate).
Just follow these rules:
AND . . . THATS IT
Youll make awe-
some stu, and
nothing should
be overcooked
or undercooked.
Congrats! You are
now cooking better
than at least 50%
of the people in the
entire U.S.!
If you ever feel
overwhelmed while
reading this book,
just return here.
JUST STEAM IT
Just steam vegeta-
bles: Put " of water
in a pot, throw in the
veggies, cover, and
leave for 15minutes
on a burner set to
high. Squeeze lemon
juice on them just
before serving. Note:
Almost all vegetables
are done when you
can slide a fork, held
between thumb and
index nger, into
them easily.
C
U
T
H
E
R
E
72
49316_CH02_META_p026t101_091312_SF.indd 72 12-09-14 12:30 PM
PRACTICE ONE-PAGER FOR KNIFE SKILLS
When you are an autodidactlearning a sub-
ject solopractice one-pagers are wonderful
for self-testing and keeping motivated.
Knife skills are a major failure point for
aspiring cooks. Blades are scary, and most
how-to guides make using a knife seem like
cardiac surgery. I have an entire shelf of books
dedicated to cutting techniques, from mincing
to julienning (oh, and the French again!). Its
enough to make anyone throw in the towel.
Instead, Ill point you to a single recipe
that takes 10 minutes to cook, such as Moules
Marinire on page 324. Take a peek at it. As
you atten the book out, I put an arm around
your shoulder and say, See this? This is your
goal for knife skills. Once you can make this
one recipe, youre set for millions of recipes!
In fact, unless you want to get really fancy, you
wont need additional knife skills for the rest
of your life!
Cool, right? Reassuring and condence
building? Absolutely. Its a clear target, achiev-
able and easily ipped to when things seem
complicated. Having that nite brass ring
in mind is why youll succeed where 99 out
of 100 fail. You are not ailing through a rain
forest of information with a machete; you are
a sniper with a single bulls-eye in the cross-
hairs: mussels.
But, as Mr. Miyagi would say, Afta, afta. . . .
Well get you there in due time.
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74
49316_CH02_META_p026t101_090912_LF.indd 74 9/11/12 12:57 AM
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49316_CH02_META_p026t101_090912_LF.indd 75 9/11/12 12:57 AM
24 SKILLS YOU CAN ACQUIRE IN 48 HOURS
Acquire in this context means learning the
fundamentals and having fun doing so.
Think video is best for physical skills, any-
thing involving motion? Maybe. But there are
cases where the static word forces the teacher
to think about logical progression more than a
casual YouTuber.
For you to compare dierent media and your
own learning style, the 24 skills are broken
down into:
LOne book (a must-read, even if you have
no interest in the subject matter).
LEight videos.
LFour step-by-step lessons from
Instructables (text and pictures).
LEleven multimedia lessons from me (all
across the board).
Enjoy.
ONE BOOK GOLF SWING
1) Ben Hogans Five Lessons: The Modern
Fundamentals of Golf by Ben Hogan
fourhourchef.com/ben-hogan
The most perfect how-to book Ive ever read,
and I dont play golf! I still reread this short
128-page book at least once a year to rene
my teaching. It was a godsend when I injured
my Achilles tendon years ago and ended up
immobilized at a driving range. This is how I
aspire to teach.
EIGHT VIDEOS
In each video, consider: What makes its
approach helpful or confusing? How is the
sequencing helpful, and what is omitted that
shouldnt be? When do words (spoken or
written) help or hurt?
2) How to Fold a T-Shirt in Two Seconds
fourhourchef.com/fold-shirt
3) How to Juggle Three Balls
(Note the isolation and sequencing)
fourhourchef.com/juggle
4) How to Make a Rose Out of a Napkin
(This is pure gold on dates. Wait for your
companion to head to the bathroom and
present this upon his or her return.)
fourhourchef.com/napkin-folding
5) How to Throw a Knife (or Fork, or
Anything Sharp)
fourhourchef.com/knife-throwing
(Just to get you interested)
fourhourchef.com/knife-throwing2
(Technical breakdown)
76
49316_CH02_META_p026t101_090912_LF.indd 76 9/11/12 12:57 AM
6) How to Fold a Fitted Sheet and Impress
Your Mom
fourhourchef.com/tted-sheet
7) How to Learn the First 100 Signs in
American Sign Language (ASL)
fourhourchef.com/sign-language
(Random: did you know that people learn
foreign vocabulary faster when they are
simultaneously learning sign language?)
8) How to Do the Bloodsport/Kung Fu
Coin Grab
fourhourchef.com/coin-grab
9) How to Perform the Poco Card Sequence
fourhourchef.com/card-sequence
FOUR STEP-BY-STEP INSTRUCTABLES
10) How to Make DIY Shot Glasses Out
of Ice (Blue!)
fourhourchef.com/shot-glasses
11) How to Peel a Banana Like a Monkey
fourhourchef.com/banana
12) How to Create a Vegan Egg
(A foreshadowing of SCI, inspired by
Wylie Dufresne)
fourhourchef.com/vegan-egg
13) How to Make a Cardboard Moose-Head
Wall Hanging (A foreshadowing of WILD)
fourhourchef.com/moose-head
ELEVEN FROM ME
14) How to Read 300% Faster in 20 Minutes
fourhourchef.com/speed-read
15) How to Tie the Perfect Tie Every Time
fourhourchef.com/tie
16) Basics of Pen Tricks, la Japanese
High-Schooler
fourhourchef.com/pen-tricks
17) How to Perform the Kettlebell Swing
One Move for Maximum Fat Loss
fourhourchef.com/kettlebell-swing
18) How to Travel the World with 10 lbs
or Less
fourhourchef.com/travel-light
19) How to Hack Your Sleep in Five Steps
fourhourchef.com/sleep-hack
20) Public SpeakingHow I Prepare
Every Time
fourhourchef.com/public-speaking
21) Prepping for Warren BuettThe Art of
the Elevator Pitch
fourhourchef.com/elevator-pitch
22) How to Ski Powder15 Tips for Learning
in 24 Hours
fourhourchef.com/ski-powder
23) How to Design a Million-Dollar Business
in a Weekend (Really)
fourhourchef.com/business
24) How to Create a Global Phenomenon for
Less Than $10,000
fourhourchef.com/global
77
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49316_CH02_META_p026t101_090912_LF.indd 77 9/11/12 12:57 AM
FREQUENCY: CRAMMING SIX MONTHS OF
CULINARY SCHOOL INTO 48 HOURS
Tell me and Ill forget; show me and I may remember; involve me
and Ill understand.
CHINESE PROVERB
At FCI,
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49316_CH02_META_p026t101_090912_LF.indd 85 9/11/12 12:57 AM
LONGER-TERM LEARNING SUGGESTIONS
Y Combinator, quietly tucked away o high-
way 101 just miles from Google headquarters,
is named after one of the coolest ideas in com-
puter science: a program that runs programs.
Cofounded in 2005 by Paul Graham,
Robert Morris, Trevor Blackwell, and Jessica
Livingston, YC oers small amounts of
capital ($14,000$20,000) to founders in
exchange for, on average, 6% of each com-
pany. Thousands of applications ow in for
dozens of spots in each class, leading to an
acceptance rate of 2.53.5%. The chosen few
move to Silicon Valley, rene their compa-
nies 24/7 for three months, and then pitch
investors at Demo Day. This is where you
might nd Ashton Kutcher sitting next to a
partner from the blue-chip venture capital
rm Sequoia.
In name, YC is an early-stage or seed-
stage investment fund. In reality, it has built
something more like a SEAL Team 6 meets
Harvard