Mindblown: a blog about philosophy.

A type of curry that comprises an equal proportion of fried onions and ground onions, cooked with an abundance of butter and relatively less water than other curries. This delectable dish is often referred to as doh-piyaza or doh-piaza.  

A type of sugar that possesses a slightly rough texture and has been compressed into the form of rectangular or domino-shaped blocks.  

Grapevine leaves that are carefully folded and filled with a mixture consisting of rice, finely chopped onions, pine nuts, mint, and other similar ingredients. The stuffed leaves are then slowly cooked in layers within a large pot and served cold with a tangy lemon dressing as an appetizer. This dish is commonly referred to as…

A diminutive fish characterized by its spiny fins and smooth scales, typically found inhabiting the Atlantic coastal waters. Possessing a slender body, its flesh is either oily or fatty, and is renowned for its delicate taste. This species is also referred to as blenny, butterfish, or gunnel.  

A herb that possesses a rough texture and a bitter taste, which is ideal for usage as a seasoning in stews and soups. This herb belongs to the vast family of docks, which also encompasses tangy sorrel and tangy-sweet rhubarb.  

A delicate and spongy candy, which presents itself in a light hue of white or pastel, predominantly constituted of sugar and whipped egg whites.  

Tiny pasta shapes known as ditali, akin to the aforementioned pasta description, typically utilized as an ingredient in soups.  

A type of pasta that features cylindrical tubes measuring approximately a quarter inch in diameter and half an inch in length.  

A decadent sauce that boasts a creamy texture and is made with a mixture of heavy cream, succulent lobster meat, and earthy truffles. This exquisite sauce pairs perfectly with seafood, be it fish or shellfish.  

A dessert comprising multiple tiers of sponge cake fingers, immersed in either Cognac or sherry, with a filling of fruit preserves wedged between each layer. The entirety is then drenched with a generous amount of alcohol, compressed under weight, refrigerated thoroughly, and finally garnished with a dollop of whipped cream before serving.