Posted on 06/07/2026 4:52:08 AM PDT by nikos1121
TMUA TS SUA ABFSAMSJ QUAASJD LUJ CSDD AMUK AMS LUIA AMUA TS SUA ABFSAMSJ. —DUQNK KBDJUA
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Ready for a mental workout? 🧠 A Cryptogram is a classic quotation puzzle frequently featured in daily publications. I source the best and most challenging ones to help keep our minds sharp and boost cognitive health!
In a Cryptogram, a single letter always stands for another letter.
(Example: AXYDLBAAXR might translate to LONGFELLOW. This is just an example and does not apply to today’s puzzle.)
If this is your first time, don’t be intimidated—the game is very addictive, and you will quickly master the technique! If you find yourself stumped, simply take a break and return to it later. ☕
Please follow these guidelines for the best experience for everyone:
Feel free to post a fun or clever clue—the more tangential to the quotation the better! Just remember that your clue must not contain the actual words of the solved quote.
Good luck, and enjoy the challenge! 🍀
Who?
Highlight for a Clue: D=S
I’m not familiar with the author. The 4th letter of the first name is a vowel or semi-vowel.
I have no idea why she was determined to be "quoteworthy". She's not.
And the quote is just an excuse made by someone who can't do their job well.
Here are some facts about the author of today’s quotation:
Sounds like she might be a flaming liberal, but I thought the quote was good, because it comes from world well known chef.
Persian born November 7, 1979) is an Iranian-American chef, TV host, food writer and podcaster.[2][3]
She is the author of the James Beard Award–winning, New York Times Bestselling cookbook Salt Fat Acid Heat and host of a Netflix docu-series of the same name.[4][2][5][6] From 2017 to 2021, she was a food columnist for The New York Times Magazine. She is also the co-host of the podcast Home Cooking. Her second book is titled Good Things.
Early life and education
She was born in San Diego, California. She was raised in University City, San Diego and attended La Jolla High School.[9] Her parents emigrated from Iran to the United States in 1976, fleeing state sanctioned persecution of Baháʼís.[10][11][12] When she was 18 months old, her older sister Samar died at the age of three from brain cancer.[13]
She grew up eating mostly Persian cuisine, and though she did not learn to cook until she was an adult, she has said that food was an important part of her childhood.[10][14]
She attended the University of California, Berkeley, majoring in English.[9]
Career
Early career
In 2000, as a sophomore in college, she ate dinner at Chez Panisse and immediately applied to work there as a busser.[9] She eventually worked her way up to the restaurant kitchen, becoming a cook and working with Alice Waters, who described her as “America’s next great cooking teacher.”[2][7][10]
After leaving Chez Panisse, She worked in Italy and then other Berkeley-area restaurants.[15] She worked as a sous-chef and took catering jobs before starting to teach private cooking classes in 2007.[16] She has said that she soon felt that a television show would be a more efficient way of teaching; however, it would be years before that would happen.[17]
She later worked with Michael Pollan, and was included in his book and the 2016 Netflix documentary television series Cooked as “the chef who taught Michael Pollan how to cook”.[18]
Salt Fat Acid Heat
Cookbook
Main article: Salt Fat Acid Heat (book)
Her 2017 cookbook Salt Fat Acid Heat, illustrated by Wendy MacNaughton and including a foreword by Michael Pollan, explains the fundamental principles of good cooking which she defines by the four pillars named in the title. Instead of focusing on recipes alone, each pillar has its own chapter where Nosrat teaches readers through stories and wisdom gained from her years as a professional chef and cooking teacher. Rare for a cookbook, it teaches readers “from the ground up, how to be a good cook,”[19] functioning more as a textbook than a recipe collection.[16] The intention is that readers can improve their every day cooking with a fundamental understanding of food, improvising instead of needing to follow recipes.[19] Published in 2017, it has remained on best-selling lists for over three years.[12]
The book was named “Food Book of the Year” by The Times of London[20] and was a New York Times best seller.[21] The cookbook also won the 2018 James Beard Award for Best General Cookbook,[22] was named Cookbook of the Year by the International Association of Culinary Professionals, and won the 2018 IACP Julia Child First Book Award.[23] In 2019, it was named one of the ten “Best Cookbooks of the Century So Far” by Helen Rosner in The New Yorker.[19]
There’s a lot more.
Thanks.
Excellent clue !!!
:-)
Puzzle:
BASF RCIAB UJB RJH BAS QWEB JR TJUKWSEB. BASF RCIAB BJ SUX TJUKWSEB. BASF RCIAB BJ QCPSHGBS. —RHGUZQCU X. HJJESNSQB, GUUJWUTCUI X-XGF CUNGECJUClue: Change R to F
Solution to previous Puzzle: (select the yellow text with your cursor to read):
THEY FIGHT NOT FOR THE LUST OF CONQUEST. THEY FIGHT TO END CONQUEST. THEY FIGHT TO LIBERATE. —FRANKLIN D. ROOSEVELT, ANNOUNCING D-DAY INVASION
HAL'S CRYPTOGRAM HELPER
So, a typical leftist promotion package. And a quote that's an excuse made by someone who can't do their job well. Grandma would not agree with that quote.
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