Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Envy-free item assignment the agents' utilities are not additive, the MNW solution is not necessarily EF1; but if the agents' utilities are at least submodular, the MNW solution satisfies a weaker property called "Marginal-Envy-Freeness except-1-item" (MEF1). There is an alternative criterion called Envy-freeness-except-cheapest (EFx): For each two agents A and B, if we remove from the bundle of B "any" item, then A does not envy B. EFx is strictly stronger than EF1. As of this writing, it is not known whether EFx allocations always exist. Given an allocation "X", define the envy ratio of "i" in "j" as: so the ratio is