Mindblown: a blog about philosophy.

This is a concise description of a diminutive, compressed, almost elliptical, freshwater pan fish that boasts a stunning, lustrous hue. A freshwater species of fish primarily inhabiting the shallow lake waters of North America holds significant presence in both commercial fishing and as a target for sportsmen. Known as sunfish, these diminutive creatures rarely surpass…

A category of squash that encompasses several different varieties, such as crookneck, zucchini, marrow, and patty-pan, that are typically prepared promptly after harvesting rather than being stored for extended periods of time. These squash variants can typically be creamed, fried, sauteed, stewed, or steamed without necessitating peeling.  

A type of black tea that is typically labeled after the estate in Sumatra where it was cultivated, although it generally boasts a medium strength and flavor profile.    

A dish that encompasses jelly made from the feet of a calf, or any type of edible item that is served in a gelatinous substance known as aspic.  

A diminutive, seedless grape that is typically dried using sunlight and takes on a purplish hue, commonly referred to as a raisin. It was originally known as the Smyrna raisin. The dried fruit derived from a seedless variety of grapevine, commonly known as sultanas, finds its cultivation in various regions across the globe, with notable…

A fusion of vegetables, including but not limited to mushrooms, leeks, and celery, that have been sliced up and briefly cooked together with slender strips of beef, soy sauce, and dashi. The term is speculated to have two potential origins, with some asserting that it translates to “cooked on a plough,” while others suggest it…

A transparent soup that is typically crafted from a combination of meat or fish and vegetables, seasoned with a blend of salt, soy sauce, and dashi.  

A term used during the turn of the 20th century to describe sugar that was dyed a red color.  

Initially, a segment of fruit that was immersed in sugar or simmered in syrup until a coating formed on its surface, then removed and drained. Over time, the term has evolved to encompass any type of confectionery or candy, with a particular emphasis on those produced using boiled sugar.  

A type of pea whose pod does not feature the papery membrane that is typically associated with most pea varieties, rendering it edible in its entirety when still young and delicate.