Sublime
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I know a vegetarian who can’t pass up the occasional bite of roasted duck, avid carnivores who order soy lattes, and cooks at award-winning earth-to-table restaurants who have a fondness for Coke Slurpees and late-night fast-food drive-thrus. I love that!—it seems very human.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
The cook's spoons with holes or slots are, unsurprisingly, female, and the unslotted ones, male.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Too lazy to peel fresh? You don't deserve to eat garlic.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Stock. Stock is the backbone of good cooking.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Miller tore open a bag of scratchings and got stuck in. As always, knowing how bad these crunchy slices of fried pigskin were for him and being well aware of the possibility that he might break a tooth at any moment only made the experience more enjoyable; gave it a salty frisson. It was basically Russian roulette with snacks. As far as the consump
... See moreMark Billingham • The Last Dance
MrBeast: 'I Obsess Every Second of Every Day Until I Have a Mental Breakdown' - With Hasan Minhaj
mfmpod.comDesigning For Desire
GOAT: Who is the greatest economist of all time and why does it matter?
econgoat.aiColor: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.