Sublime

'Have you seen this foam guy's shit?' I asked, talking about Ferran Adria's restaurant of the minute, El Bulli, in Spain.

over a mesquite grill and then frozen for twelve years in a glacier; and this white (the shade of which is halfway between the whites already described), which is called Not Off White, can only be obtained by importing it from mines on one of the outer moons of Neptune. So Nick, who has spent the last forty years trying to systematise the storage o

Beoreg returned a moment later dragging an enormous wooden trunk, scarred and stickered, something from another era of travel. He unhooked its clasps and threw back the lid; inside, arrayed in a jumble, were all the accoutrements of a kitchen. There were small long-handled cups and broad, flat pans. I saw a thick clutch of wooden spoons, their edge

Canola oil Safflower oil Corn oil Sunflower oil Soybean oil Rapeseed oil Vegetable oil Grapeseed oil Peanut oil Rice bran oil The food industry’s search for cheap oil that it could market to the American people resulted in a veritable rogue’s gallery of deplorables. Sure, we eventually found out that trans fats were worse for our health than real b

If you want to eat wild fish with the lowest-possible fossil carbon footprint, stick to sardines. The mean for all seafood is stunningly high—700 mL/kg (nearly a full wine bottle of diesel fuel)—and the maxima for some wild shrimp and lobsters are, incredibly, more than 10 L/kg (and that includes a great deal of inedible shells!).[43] This means th

1 cup dry white wine, such as sauvignon blanc, sancerre, or muscadet ¼ cup minced shallots 2 cloves garlic, minced ½ cup parsley, chopped 2 tablespoons salted butter 1. Rinse the mussels in tap water, pulling off any protruding beards by tugging away from the hinge. Discard any mussels whose shells are parted and don’t close up promptly when struck

The world of taste is commonly described as encompassing five—possibly six—basic characteristics: sweetness, sourness, saltiness, bitterness, savoriness (umami), and possibly heartiness (kokumi).

rouille — that's a garlic pepper mayonnaise garnish, for the newbies.