Sublime
An inspiration engine for ideas
Industrial and processed meats and cheeses: Grain-fed red meat, feedlot chicken, processed cheeses.
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
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
Avoid food products containing ingredients that no ordinary human would keep in the pantry.
Michael Pollan • Food Rules: An Eater's Manual
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
amazon.com
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Manufacturing ways to filter out the saltiness is now a growing priority.
Substack • The Rise of Low Sodium & Gentle Gaming
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
amazon.com
Taste is developing a refined sense of judgment and finding the balance that produces a pleasing and integrated whole.
Ken Kocienda • Creative Selection: Inside Apple's Design Process During the Golden Age of Steve Jobs
If our nose is blocked by a cold or pinching fingers, it’s hard to tell the difference between an apple and a pear. So most of what we experience as flavor is odor, or aroma. Herbs and spices heighten flavor by adding their characteristic aroma molecules.