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Livarot is not a modest cheese. It announces itself to the nose long before it is anywhere near your mouth, with a piercing, almost astringent aroma. It is dense, chewy, elastic, creamy, brimming with fat (45 percent) and altogether delicious—about as far away as it’s possible to get from those bland, overprocessed dollops that call themselves cott
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
the indispensable object in most chefs' shtick — is the simple plastic squeeze bottle.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.comSandor Katz • Fermentation as Metaphor
Examples of Fermented Foods (that when naturally fermented are good sources of beneficial bacteria) Pickles Olives Sauerkraut Miso Apple Cider Vinegar Yogurt (preferably plain) Kefir (preferably plain)
Ori Hofmekler • The Warrior Diet: Switch on Your Biological Powerhouse For High Energy, Explosive Strength, and a Leaner, Harder Body
But tomatoes originated in Peru. Thailand imported chilies from Central America. Sauerkraut started in China.
Everything is a remix—and the world is better for it. Share what you know. Learn from others.”
James Clear • 3-2-1: On Obsessing Over Details, How to Elicit Feedback, and Seeking What Is Significant | James Clear
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
... See moreImani Perry • South to America: A Journey Below the Mason-Dixon to Understand the Soul of a Nation
Modern humans think of alcohol primarily as a social lubricant, but it is in fact an excellent, calorie-rich way to preserve food that would otherwise spoil. Beer is, in many regards, a liquid loaf of bread.