Why do so many of us find utter bliss in eating raw sea creatures? Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals.
Why do so many of us find utter bliss in eating raw sea creatures? Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals.
Why do so many of us find utter bliss in eating raw sea creatures? Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals.
Why do so many of us find utter bliss in eating raw sea creatures? Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals.
Here I was, getting ready to switch from real food — stuff with texture, flavor, ritual, all the trappings of overindulgent American fare — to a beige liquid.
Here I was, getting ready to switch from real food — stuff with texture, flavor, ritual, all the trappings of overindulgent American fare — to a beige liquid.
Here I was, getting ready to switch from real food — stuff with texture, flavor, ritual, all the trappings of overindulgent American fare — to a beige liquid.
Here I was, getting ready to switch from real food — stuff with texture, flavor, ritual, all the trappings of overindulgent American fare — to a beige liquid.
Avant garde chefs are turning to gelatin to enhance the texture and flavors of their food, claiming that the combustion that happens in the mouth is exponentially higher.
Avant garde chefs are turning to gelatin to enhance the texture and flavors of their food, claiming that the combustion that happens in the mouth is exponentially higher.