If there has ever been a food hashtag that speaks to me it’s #uglydelicious. Coined by David Chang, founder of the Momofuku restaurant group, it seems he invented this descriptor specifically for cholent, although not sure he’s ever met a cholent. Have you had the pleasure David?
We’ve always had an issue photographing cholent cause it’s not pretty. In fact it’s as good as it is ugly. I have the same issues bringing it to the Shabbos table. My cholent serving piece is a white porcelain bowl with a lid because there is no way I want to see all that gloppy-like mess in the middle of my table. (Especially as it cools and congeals – ewwwwww!)
But the more I grow, the more I learn that “pretty” isn’t always appetizing, “perfect” isn’t always preferable.
#uglydelicious is the kind of stuff we want to eat. It’s a hot mess. It’s drippy and oozy and gooey and gloppy and sticky and tacky and the kind of food you just dream about getting lost in.
YOU of course, know this already — I don’t have to teach you that it doesn’t matter what it looks like on the outside, it’s what’s on the inside that counts. But thanks David for reminding ME that #uglydelicious is really a life lesson.
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