“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut. But if you force the blade down on the fish to cut… — Tetsu Kariya Copy Share Image
“I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid,… — Michelle Zauner Copy Share Image
