Sublime
An inspiration engine for ideas
just when our mouth was watering for the ultimate goodies, it turns out to be a mixture of plaster-of-paris, papier-mâché, and plastic glue. Comes in any flavor.
Alan Watts • The Book: On the Taboo Against Knowing Who You Are
Pros Use Acid “One difference between home cooks and pros is acidity level. When you think it’s ready, add another lemon. Pros bump up the acidity level. It’s one of the secrets. We add a little more acid, and it makes everything taste better.”
Timothy Ferriss • Tools Of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Whereas Burke introduced triple-seal tamper-proof packaging to all Tylenol products, Jeni published an open letter on the company blog at the end of August 2015. The letter outlined every single thing that had happened; described their ice cream–making process so consumers knew how the whole thing worked; announced the hiring of a new quality contr
... See moreGuy Raz • How I Built This
the indispensable object in most chefs' shtick — is the simple plastic squeeze bottle.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Nonorganic, nonfermented soy products: Tofu.
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
