Sublime
An inspiration engine for ideas
A one-minute description of a chef’s specialty dish not only focuses us on that dish for an entire minute; it also provides context and depth to the dish itself.
Dan Ariely • Dollars and Sense
human tastemakers,
Kyle Chayka • Filterworld
In the US, entrepreneur Sam Bernstein radically pivoted his business LoftSmart, a student rental marketplace, to relaunch as Table22. Since March, the company has been working with restaurants to help them provide a suite of online services, including takeaway meals and virtual wine tastings and cooking classes.
Sarah Drumm • Restaurant-to-consumer: Can the experience be sold online? | Thingtesting
Daniel Turrietta
@danielturrietta
Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Quanto mais depressa o sal se dissolve, menor a possibilidade de salgar demais um prato pensando que a comida precisa de mais sal quando na verdade ele só precisa de mais tempo para dissolver.