Sublime
An inspiration engine for ideas
cooking onions with salt in a way that extracts their flavor.
Amy Whitaker • Art Thinking: How to Carve Out Creative Space in a World of Schedules, Budgets, and Bosses
Molasses:
Daniel Reid • The Tao Of Health, Sex And Longevity
“This is special to our region,” he said. “We call it aligot.” I should warn you about aligot. It is wonderfully tasty, with a creamy texture and an impressive substance to it, almost as dense as toffee. It slips down so easily that it seems a crime not to have a second helping. Only sometime later are you aware of the unmistakable sensation that s
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
healthy normals
Michael Pollan • How to Change Your Mind: The New Science of Psychedelics
Among familiar foods, only the potato accumulates potentially troublesome alkaloid levels, which make greened potatoes and potato sprouts bitter and toxic (p. 302).
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
galantine
John McPhee • Annals of the Former World
“I don’t jump to conclusions, I jump to experimentation,” Marcelli told me.
Suneel Gupta • Backable: The Surprising Truth Behind What Makes People Take a Chance on You
One way to approach the richness of plant flavors is to taste actively and with other people. Rather than simply recognizing a familiar flavor as what you expect, try to dissect that flavor into some of its component sensations, just as a musical chord can be broken down into its component notes. Run through a checklist of the possibilities, and as... See more