Sublime
An inspiration engine for ideas
A note about salt There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else.
Rachel Roddy • An a-Z of Pasta
any place in England where the name ends in “wich” at one time produced salt.
Mark Kurlansky • Salt: A World History
sweet, salty, sour, bitter, and savory (umami). Umami literally means “pleasant savory taste” or “deliciousness” in Japanese and owes its mouthwatering quality mostly to glutamate, an amino acid classically found in monosodium glutamate, or MSG.
David Perlmutter • Drop Acid: The Surprising New Science of Uric Acid—The Key to Losing Weight, Controlling Blood Sugar, and Achieving Extraordinary Health
There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else. I am a great believer in adding little, often, that is adding tiny, cautious pinches of salt throughout c
... See more