There is broccoli at MIT’s dining halls almost every week. The broccoli is usually steamed or roasted. Although I miss the garlic, ginger, oil, onions, coriander seed, chili, methi, and masala that go well with broccoli, I enjoy eating it bland. I should instead say that I love staring at its details. When broccoli is cooked well with spices, either the details get destroyed or the spices obscure the details. On the other hand, with steamed, unseasoned broccoli, I can look at its hierarchy of stalks that are self-similar at all levels and detailed heads to the point that my food gets cold.