How do volcanoes fit into the culinary scene, you ask? Good question. Sulfur. Turns out that the sodium sulfide present in “black” salt ( it’s actually pinkish) tricks the tongue into thinking that you’re eating hard-boiled eggs. (They also contain sulfur and therefore possess that signature scent…and since so much of our sense of taste [...]
It’s a tangy, invigorating flavor that’s distinctly Asian and distinctly difficult to find fresh: lemongrass, one of the core flavors in many curries, pastes, soups and stews originating in the Far East. If a cook is in a pinch and is looking for a substitute, lemon rind is the closest she’ll get…but although lemons lend [...]
