Mush gets a bad rap, but it’s a foundational food group.
, particularly when nicely thickened, is certainly mush-adjacent. Braises nothing more than a process of reducing meat to unctuous, tender mush.
Nothing about that feels bad to me. Mushes are the necessary counterpoint to more texturally challenging food, which is why they’re so often paired together: a crusty loaf of bread and pate go together as well as chips and dip. Crunchy breadcrumbs makeBut aside from their use as a structural block of cooking, mushes are a relief.
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