I'm thinking maybe add a cooking section to my YouTube channel, quantitative finance is just another form of cooking - formulas instead of meat. Now what I'm currently preparing may not look yet like the pictures in the cookbook but I assure you, it's exactly that: On the left it's "sour pig soup with tarragon" (you can use Chrome's translate for the recipe): https://www.e-retete.ro/retete/ciorba-de-porc-ardeleneasca When on the plate, it looks like this: I usually add another small spoon of vinegar to sour it and eat it with pickled chilly peppers. On the right it's "chicken paprika with smetana": https://www.lauralaurentiu.ro/retete-culinare/retete-traditionale/papricas-de-pui-cu-smantana.html Looks like this when served: I eat it with a salad made from cucumber and scallion (green onion), dressed with salt, olive oil and vinegar. I remembered this salad after my mother told me stories when she was a kid and summer vacation was starting, grandma was making her this salad, since tomatoes aren't ripe yet at this time in Transylvania, there's still 1-1.5 months to go until first batch. And since I spent a fair deal of time at my grandparents in the summer, fishing, bathing in the river and obligatory, helping with farming chores which are not backbreaking but are ever present and unavoidable, I was basically fed up this food too. Gotta tell you, taking the tomatoes out of the salad gave it a distinct, very pleasant taste. Which is why I wanna start this channel too. When I was making chicken paprikas, which my mother taught me btw, I had an epiphany: the only spice I use in it it's paprika. And in the soup, tarragon. It's effectively, Sun King (King Louis XIV)'s distaste for dishes with overwhelming flavors. Contrast that chicken paprikas with Indian chicken tikka masala. I was effectively traumatized trying to prepare it. Took a week to order all 17 spices required by the recipe and when I tested them, they were all tasting like curry but I kept faithful to the recipe and ended with something where I could feel the sand in my teeth (17 grounded things in a dish eventually don't dissolve) and had an overwhelming curry flavor that drowned everything else. Not to mention that it takes me some 2 hours to make these 2 dishes, put them in my fridge and I'm stocked for a week. Every day of my work from home, I start the morning with a pair of boiled local hotdogs, around 11 pour myself a soup with freshly baked bread, at 5 PM it's time for chicken paprikas and before going to bed I have a light dinner consisting of shepherd's fresh sheep cheese (only available in the local markets, you never tasted such delicacy) with a bit of salo ( https://en.wikipedia.org/wiki/Salo_(food) ), fresh bread and tomatoes. This is where tomatoes kick in, them and nothing else. Remember Louis XIV
What I'm saying is that being born in the part of the world where abundance is the norm (Europe), skews the mind. The Ottoman Empire never seriously considered the Americas because they already held Transylvania along with most of civilized world.