Soaking — not absorbing (Chapter 6 — on the origin of spices)
Infuse this flavors, turn the infusion into ice, and shave it…
Not that I am against alchemy but repeatedly I am keen on enjoying some ingredients in particular for what they are, independent of the wonderful ideas of infusing them with others. The taste and texture of broccoli, of a potato, of an onion, of garlic… in this case accompanied by some lamb.
Blueberries, navel orange inner peel, vanilla pod, Chardonnay and gin
Tinder Box, England, and “Delicious”, by Rob Dunn and Monica Sánchez
Our intrinsic drive for growth, understanding and preservation requires neither talent nor inspiration. It is rather an organically flowing existential process. Just as heart and lungs pump, it is our natural automatism. This is the animal us – quotidian, ordinary, simple.It may remain that simple, as we hunt, multiply and rest, with which we may… Continue reading A Mortar Animal-Noble Perspective
The Boylan, Fever-Tree, and Bruce Cost claims.