Cut to taste — texture, flavor

It has become a practice — yes, a practice, as in exercising, investigating, intentional rehearsal — to use certain products for their respective qualities, more than for contributing themselves to the flavor of others, like in seasoning, marrying of flavors, and such. The leek is therefore cut for heightened possibilities of what it is, not just what it “offers”. Cutting them this way I am aiming for two things: getting a few large pieces in my mouth which enable me to perceive its texture, and to enhance a focus on the particular flavor of the white section right next to the root.

Practice, practice, practice! Attention, attention, attention!