The TV chef gathers salt from a sauce dish with all the fingers of one hand—spreading the white on the beef broth surface.  Bright cubes land steadily, the weight of sand on a crop duster’s swathe of bobbing vegetables. They boil like a mob of striped gulls in a parking lot—chasing itself, folding, turning, re-folding.  Texture melts into texture, dissolves in the bubbling brew.