I was shopping at my favorite supermarket in Brooklyn's Chinatown when I saw a small crowd gathering at the end of an aisle in the expansive produce room. Two men were unloading crates full of bunches of spherical brown fruits on stems and stuffing them into mesh bags as quickly as customers could shove them into their carts. I don't read or speak Mandarin, which I regret on the regular, so I trusted the enthusiasm and wisdom of the masses, waited for a break in the throng, and nabbed a sack of my own.
So much of the food I eat is passive. I mean, it's fine. I put it in my mouth, I chew, it tastes like something, and then it does various things as it moves through my body. I don't know too much about that part; it just sort of happens on its own and I don't have to fill out any forms or anything. But Sichuan peppercorns make my senses work.
Takeout is easy. Takeout is simple. But above all, takeout is also pretty damn good. That said, takeout also contains questionable ingredients, tastes pretty damn good because it has more salt and fat than anything you'd make at home, and consistently taking out can get pricey. But what's most important to keep in mind when it comes to take out: it's optional.