http://www.thekitchn.com/feedburnermain
Most of the choices I make in the kitchen are done in the service of function. I brine tough cuts of meat because I know that process makes them tender, and I roast Brussels sprouts to round out their assertive bitter edge. Eggplant is often salted, but not out of habit and certainly not because it’s simply what has been done. There’s function behind this choice as well.
Filed under: Fitness