{"id":1432,"date":"2023-12-19T10:10:55","date_gmt":"2023-12-19T10:10:55","guid":{"rendered":"http:\/\/meumon.synology.me\/wordpress\/?p=1432"},"modified":"2023-12-19T19:02:13","modified_gmt":"2023-12-19T19:02:13","slug":"cuina-jardi-bricolatge","status":"publish","type":"post","link":"http:\/\/meumon.synology.me\/wordpress\/cuina-jardi-bricolatge\/","title":{"rendered":"Cuina. Jard\u00ed. Bricolatge"},"content":{"rendered":"
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Not\u00edcies<\/a><\/p>\n

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https:\/\/www.newyorker.com\/magazine\/2018\/04\/23\/the-hunt-for-mexicos-heirloom-beans<\/a>\u00a0mongetes<\/div>\n
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https:\/\/www.newyorker.com\/culture\/onward-and-upward-in-the-garden\/gardening-show-as-cozily-addictive-as-the-great-british-bake-off<\/a>\u00a0 programa de jardins<\/div>\n
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https:\/\/www.newyorker.com\/magazine\/2018\/05\/21\/a-vintners-quest-to-create-a-truly-american-wine<\/a>\u00a0\u00a0He offers a simple reason for the connection between philosophers and wine: \u201cWine is a mystery that holds the promise of an explanation.\u201d<\/div>\n
<\/div>\n
https:\/\/www.wired.com\/story\/your-next-glass-of-wine-might-be-a-fake\/<\/a>\u00a0obtenint vins per an\u00e0lisi qu\u00edmica<\/div>\n
<\/div>\n
https:\/\/www.atlasobscura.com\/places\/sourdough-library<\/a>\u00a0biblioteca de massa mare per diferents tipus de pa<\/div>\n
<\/div>\n
https:\/\/mymodernmet.com\/chan-hon-meng-street-food-michelin-star\/<\/a>\u00a0una estrella michelin atorgada a una parada de carrer<\/div>\n
<\/div>\n
https:\/\/www.atlasobscura.com\/articles\/make-coffee-moka-pot<\/a>\u00a0moka Bialetti<\/div>\n
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2019<\/div>\n
<\/div>\n
https:\/\/www.gardenista.com\/<\/a>\u00a0blog de jardins<\/div>\n
<\/div>\n
https:\/\/www.familyhandyman.com\/<\/a>\u00a0bricolatge<\/div>\n
<\/div>\n
https:\/\/www.bbc.com\/news\/in-pictures-48092511<\/a>\u00a0foto festa noodles<\/div>\n
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https:\/\/getpocket.com\/explore\/item\/inside-a-top-secret-factory-where-scent-is-made<\/a>\u00a0f\u00e0brica d’olors i frag\u00e0ncies<\/div>\n
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https:\/\/getpocket.com\/explore\/item\/has-wine-gone-bad<\/a>\u00a0els vins naturals<\/div>\n
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https:\/\/www.hellofresh.com\/menus\/2019-W36<\/a>\u00a0startup que entrega els ingredients d’una recepta meal kit<\/div>\n
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https:\/\/www.popularmechanics.com\/home\/food-drink\/a28519705\/grilling-guide\/<\/a>\u00a0BBQ<\/div>\n
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https:\/\/www.newyorker.com\/magazine\/1999\/04\/19\/dont-eat-before-reading-this<\/a>\u00a0Bourdain sobre els restaurants<\/div>\n
<\/div>\n
https:\/\/www.newyorker.com\/magazine\/2019\/12\/09\/the-intoxicating-history-of-gin<\/a>\u00a0ginebra<\/div>\n
<\/div>\n
https:\/\/www.atlasobscura.com\/articles\/best-cooking-videos<\/a>\u00a0v\u00eddeos de cuina<\/div>\n
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https:\/\/www.atlasobscura.com\/articles\/rice-cooker-history<\/a>\u00a0La hist\u00f2ria del bullidor d’arr\u00f2s, rice cooker, Toshiba i Panasonic<\/div>\n
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https:\/\/www.newyorker.com\/magazine\/2020\/09\/07\/the-disturbances-of-the-garden<\/a>\u00a0sobre els jardins<\/div>\n
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https:\/\/www.bbc.com\/future\/article\/20210602-a-day-in-the-life-of-a-flavour-inventor<\/a><\/div>\n
<\/div>\n
In her current job, the act of making a flavour usually begins with an idea provided by a client company \u2013 a black truffle flavour for a salad dressing, a peach for a vodka, a meaty taste for a meatless patty. The flavourist comes up with a first draft at their desk, then puts on a white coat and hits the lab bench, mixing oils, essences, extracts, and synthetic molecules. Wright, who is known for her pear flavours, can reel off the ingredients. There\u2019s a bubblegum, almost banana-tasting molecule called isoamyl acetate, and another molecule called ethyl decadienoate, which has a strong pear taste but that can get a little acrylic.<\/div>\n
<\/div>\n
https:\/\/www.bbc.com\/future\/article\/20211230-the-complex-science-in-your-glass-of-champagne<\/a> la ci\u00e8ncia del xampany<\/div>\n
<\/div>\n
https:\/\/tastecooking.com\/the-tenacious-quest-to-find-the-worlds-best-rice\/<\/a> el millor arr\u00f2s del m\u00f3n<\/div>\n
<\/div>\n
https:\/\/www.bbc.com\/news\/business-59651077<\/a> intel3lig\u00e8ncia artificial aplicada a creaci\u00f3 de sabors<\/div>\n
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https:\/\/www.newyorker.com\/magazine\/2022\/11\/21\/the-beautiful-brutal-world-of-bonsai<\/a> un mestre de bonsais<\/div>\n
<\/div>\n
https:\/\/www.atlasobscura.com\/articles\/food-in-antarctica<\/a> el xef d’una base a l’ant\u00e0rtica ha de planificar per<\/div>\n
<\/div>\n
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https:\/\/getpocket.com\/explore\/item\/how-to-make-a-chai-latte?utm_source=pocket_mylist<\/p>\n

https:\/\/lifehacker.com\/make-a-mini-loaf-of-bread-with-a-single-cup-of-flour-1850950863<\/p>\n

https:\/\/www.epicurious.com\/recipes\/food\/views\/nanaimo-bars galetes de crema i xocolata<\/p>\n

https:\/\/getpocket.com\/explore\/item\/how-to-microwave-eggs-4-different-ways?utm_source=pocket_mylist<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Not\u00edcies https:\/\/www.newyorker.com\/magazine\/2018\/04\/23\/the-hunt-for-mexicos-heirloom-beans\u00a0mongetes https:\/\/www.newyorker.com\/culture\/onward-and-upward-in-the-garden\/gardening-show-as-cozily-addictive-as-the-great-british-bake-off\u00a0 programa de jardins https:\/\/www.newyorker.com\/magazine\/2018\/05\/21\/a-vintners-quest-to-create-a-truly-american-wine\u00a0\u00a0He offers a simple reason for the connection between philosophers and wine: \u201cWine is a mystery that holds the promise of an explanation.\u201d https:\/\/www.wired.com\/story\/your-next-glass-of-wine-might-be-a-fake\/\u00a0obtenint vins per an\u00e0lisi qu\u00edmica https:\/\/www.atlasobscura.com\/places\/sourdough-library\u00a0biblioteca de massa mare per diferents tipus de pa https:\/\/mymodernmet.com\/chan-hon-meng-street-food-michelin-star\/\u00a0una estrella michelin atorgada a una parada de carrer https:\/\/www.atlasobscura.com\/articles\/make-coffee-moka-pot\u00a0moka Bialetti 2019 … <\/p>\n

Continue reading “Cuina. Jard\u00ed. Bricolatge”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[48,46,47],"_links":{"self":[{"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1432"}],"collection":[{"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/comments?post=1432"}],"version-history":[{"count":3,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1432\/revisions"}],"predecessor-version":[{"id":1545,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1432\/revisions\/1545"}],"wp:attachment":[{"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/media?parent=1432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/categories?post=1432"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/meumon.synology.me\/wordpress\/wp-json\/wp\/v2\/tags?post=1432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}