Mindblown: a blog about philosophy.

Cracked wheat, a customary complement to Middle Eastern cuisine, specifically to shish kebab, is prepared and consumed in a manner akin to rice. It boasts of a nutritionally dense constitution, and flaunts a resplendent, lustrous, amber hue. Additionally, it is variously spelt Bulgur, Boulghour or Burghul.  

One may find various types of freshwater fish hailing from the Midwest and belonging to the sucker family. Among these, there is a specific fish, referred to as the “rooter” due to its unique method of procuring nourishment. The flesh of this fish is often considered best when smoked, though it can also be prepared…

A feral member of the blackberry kin that thrives in the northern and western regions of the United States and Canada is the subject of our discourse. Its countenance is smooth and circular, its taste is sharp, and its hue is red. In days of yore, it was utilized for the concoction of preserves and…

Buckwheat, a cereal plant, bears triangular seeds from which flour is derived. The flavor of the flour, while pungent when consumed alone, is amiable when mixed with other flours. Buckwheat flour, highly favored in Europe, is predominantly utilized in the United States for making pancakes of the same grain. Buckwheat, a versatile cereal, is a…

These savory patties made of finely chopped cabbage and mashed potatoes are fried to a delectable crispness. This age-old recipe, which dates back to earlier times, was once prepared with salted minced beef, and the moniker it has earned was inspired by the sizzling noise it emitted during the cooking process. Bubble and Squeak is…

The method of reducing vegetables into diminutive cubes, circular slices, and other forms, followed by simmering them in broth to make them suitable for inclusion in a transparent soup.  

The fundamental sauce, also known as the “mother” sauce, is crafted from a blend of butter and flour, meat stock, and a combination of seasonings. What sets it apart from other basic white sauces, such as veloute and béchamel, is that the butter and flour are initially browned together.  

The aforementioned comestible is none other than rice whose outermost layer, i.e., the hull, has been partially separated from the grain along with a limited portion of the bran or outer coat of the endosperm. It is also popularly known by the moniker of “Patna rice.”  

A concoction typically made by combining oatmeal and water, which can be supplemented with ingredients such as meat, cabbage, and so on. A nourishing and hearty Scottish dish, with similarities to gruel, is created by pouring boiling water over oatmeal or barley, before stirring the mixture thoroughly and adding salt to taste. For a more…

At the termination of the century, Bromose, an alimentary supplement admired by vegetarians, was commonly used as a meat surrogate. This comestible was readily available and prepared using cooked nutmeats and predigested cereals that were packaged in jars and tablets resembling caramel confections.