Mindblown: a blog about philosophy.

The cow’s foot, stripped of its hoof and cleaned, is a gelatinous ingredient often utilized in the making of head cheese.  

The term “drippings” originally referred to the natural juices that ran out of meat while it was cooking. Over time, it has come to refer to various types of sauces, particularly rich gravies or concentrates made from meat and/or poultry. Drippings are commonly used in the preparation of sauces, soups, stews, and other dishes. In…

Cottage Pie is a comforting dish that is typically made using leftover cooked meat. It is often confused with Shepherd’s Pie, but some argue that Cottage Pie can be made with any type of meat, while Shepherd’s Pie specifically uses lamb.  

The germ of the corn kernel is home to an oil that is extracted and refined for various culinary purposes. This oil is commonly used for frying and in the production of salad oils, as well as in some cakes and biscuits. Notably, this oil contains a high percentage of unsaturated fats.  

Cornmeal is a meal made from ground corn and is a staple food in areas where corn is grown. Cornmeal serves as the basis for dishes such as Italy’s polenta and Mexico’s tortilla. In the United States, cornmeal is particularly popular in the South and Southwest regions, where it is used to make a variety…

A horn is a type of conical-shaped pastry that is hollow and filled with pastry cream. The same term is also used to describe thin slices of meat that are rolled in a similar manner.  

Toll House cookies, which compete with brownies as the most beloved type of cookie among Americans, were created in 1930 by Mrs. Wakefield, the proprietor of Toll House Inn in Massachusetts.  

The conger eel is a type of scaleless marine fish that can be found in European waters. It typically has a grayish or dusky brown color on top, with a silver hue underneath, and can grow up to 8 feet in length. When small, conger eels are cooked in a manner similar to freshwater eels.…

Confit refers to meat or poultry that is cooked and preserved in its own fat. Confit of goose is a particularly popular ingredient in cassoulet, a traditional French stew.