Mindblown: a blog about philosophy.

Sweet pepper with color variations from green to red to yellow to orange to purple, or even brown. Term used to define different kinds of annual plants whose seeds are noted for their pungency due to capsicin. The red pepper is also known as cayenne pepper and is of the genus Capsican. The white and…

Yeast fermented malt beverage. An alcoholic beverage containing 2-6% alcohol by volume, derived from cereal grains through the brewing process. Beer is an alcoholic drink made by fermenting malted barley, water, and hops. The barley is moistened and allowed to sprout before being dried and mixed with water and hops. Yeast is added, and the…

A white sauce used on seafood, chicken and meat entrees as well as side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of…

A thick meat or fish hot sauce made of eggs, butter, vinegar, tarragon and seasonings.  

Dried leaf of the European Laurel, crushed and used as aromatic flavor for foods. The bay of bay leaf is not related to any of the other bays in English: not to the bay in Hudson Bay, not to the bay in “The hounds will bay all night,” not to the bay in “He held…

A flat, fermented, deep-fried wheat bread.  

A soft liquid basically of flour and a liquid. A concoction resulting from the amalgamation of desiccated and fluid components, subsequently agitated to a consistency that enables it to be dispensed smoothly. Batter is a thick liquid mixture that serves as the fundamental base for a variety of dishes, typically consisting of flour, milk, and…