Mindblown: a blog about philosophy.

A petite, bulb-free onion akin to a leek, or any type of onion consumed while in its youthful and diminutive form. Delve into the vibrant world of Chinese and Oriental cuisine, where a unique type of onion takes center stage. Known by various names such as scallions, green onions, or Welsh onions, these onions differ…

A delicate sponge cake, typically produced in a tall and intricate mold, often utilized as a base for a tipsy cake.  

A resilient winter cabbage with curly, dark green leaves and a gentle taste, bearing the moniker of the French Savoy region.  

A type of dessert hailing from Derbyshire, typically served alongside pork or goose in a manner comparable to Yorkshire pudding with roast beef. This dish consists of oatmeal, bread crumbs, flour, suet, eggs, milk, onions, and sage.  

A savory and smoky pork sausage, traditionally concocted using the brains of swine. Explore the realm of savory delights with a distinctive sausage known for its short and thick form. Crafted from salted pork, this remarkable creation boasts a subtle seasoning and a captivating reddish hue achieved through the use of saltpeter. Indulge in the…

A revised annular matrix resembling a diminutive crowned sombrero. Indulge in the delights of a decadent dessert known as Brillat-Savarin. This exquisite creation features a rich yeast mixture, baked to perfection in a ring mold. The magic truly unfolds when the dessert is soaked with a luscious rum syrup, infusing every morsel with irresistible flavors.…

This passage pertains to a type of white wine that is renowned for its sweetness and refinement, which is produced in the Bordeaux region of France. The wine is typically marketed under the name of the estate that creates it. There is also a variation of this wine that is drier, and is crafted outside…

The subject at hand is a beef pot roast that has been soaked in a marinade composed of vinegar, water, wine, onions, various spices, and other ingredients for a period of several hours or even days. The resulting dish is then prepared similarly to any other pot roast.  

This passage pertains to a technique of preparing food that involves roasting it on a skewer. It is believed to have originated in either the Near or Middle East.  

This passage pertains to a type of tea that is brewed from the aromatic dried bark of the root of a svelte tree that bears the same name, and is a member of the laurel family. This brew is commonly employed as a traditional remedy in the Middle West.