What if we have been interpreting food textures all wrong?

Perception of Food Textures Seems Biased, Under-cooked

What if I tell you that you have been looking at food textures all wrong? I might be going overboard with the opinion thing but the fact is that when we speak about textures at a dining spread, it is about the food served, the surfaces are that of the ingredients, the way they have been fried, the roasted crust, the oozing sauces or the soft interiors. But no one stops to consider one more type of dining texture – within the things that are a part of the tabletop experience. From the table runner to the finishing of the eating hardware, from the type of napkins placed on the table to shine of the serving platter, everything forms a part of the bigger, cohesive picture that is your meal. Just imagine this – if you were paying the big bucks for an elite dining experience, wouldn’t it matter if the salt and pepper dispensers had a smudged, stained woody exterior? Of course it would! You are paying for the entire experience and the materials that surround your plate, are situated beneath the serve-ware or form a part of the dining accessories are included in this.

Making Consummable Art in the Kitchen: Black Lentil Aesthetics

Click Here to Reach the Original Story

When you open the link, it is a bit confusing – is the publishing team talking about composting or making this somewhat exotic preparation? Read a bit further and you realize the conversation is about both. Strangely, green living tips have been combined with cooking in a very organic way. Now that I understand the subject a lot more, seems like the idea is not that bad. Why? Reducing your carbon footprints is a lot more than merely using an electric car. While composting helps to recycle everything that was once green, this lentil and cauliflower combination has a similar appeal – keep it simple, maintain the original flavors. The images are beautiful. The narrative very simple and ideal to be read on your smartphone too. Just understand this – all lentils are not light on the stomach. Some folks, particularly Asians, tend to cook them a lot more. You might want to soften the black lentils to the extent that you digest them without getting gassy. Cauliflower has been artistically served, and the color contrasts on the plate are awesome!

The Many Ways of Eating Shakkar: Summarized for Simpletons & Pretentiously Fancy Pricks

No dripping butter, no droplets of ghee running from the corner, no overdone crusts, and devoid of overtly enthusiastic crustiness in the roti – I just summed-up the perfect shakkar wala roti style for you. If you didn’t get it, chances are that you have suffered a brain stroke when you were asleep and hence, you cannot comprehend the simplest things in life. To ensure simpletons like you can understand this easily, am breaking down everything you need to know about this art. Yes, this is an acquired trade, an elite taste, a flavor borrowed from the rural confines of India, given a semi-urbane twist by people like me, now resonating with gastronomic greatness. Here it is:

Don't Look Down upon Window Shopping Food - It is a Thriving Sub-culture

It is not aimless if you have a habit of visiting alleys and local markets that are overflowing with food stalls, roadside eateries, open cafés and vendors that sell food in the raw, semi-processed and highly packaged form. The reason? This too is a type of window shopping! Why should the idea of physically browsing through shopping lanes without any intention of buying be restricted to apparel and lifestyle niche only?