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Pro tip: Avocados are known for taking a long time to ripen, and only a day or two to foul. To keep extra avocados from going bad, pop them in the fridge once ripe, and take them out when ready to eat. You, 1; avocados, 0!
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Freezers, as my Smeg taught me, provoke strong emotions. They are fundamentally for forgetting, the place where we put food we don’t want to think about right now, or want to save for some unspecified later date. They hold our memories, aspirations, and regrets, and in this strange way they tell us who we are.
Rebecca Flint Marx, Eater • On Having Your Cake and Freezing It Too
Radishes last for weeks if stored in a plastic bag in the crisper drawer, but my favorite tactic is to create a quick pickle that doesn’t require any canning equipment; you simply store it in the refrigerator.
Elizabeth Millard • Indoor Kitchen Gardening Handbook
How to Keep Your Produce Fresh for Weeks (Hint: It’s Not Always in the Fridge)
Lesley Stocktonnytimes.com
It’s important to rapidly chill foods if you’re planning to keep them in the refrigerator
Last accessed on • Sous Vide for Everybody
One of the main reasons for rebound is the failure to designate a spot for each item. Without a designated spot, where are you going to put things when you finish using them? Once you choose a place for your things, you can keep your house in order. So decide where your things belong and when you finish using them, put them there. This is the main
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