The combobox blooms.
The cook taps the unit on the white-wine line; the closed '[cup ▾]' token is replaced in place by a typographic radio strip — '— tsp · Tbsp · cup · g · other —'. Same vocabulary as Flow VI's measure picker (cups/grams/oz on the eyebrow row): em-dash bookends, middot separators, italic Lora Ochre, current selection (cup) larger and Ink with the chapter-rule hairline beneath. The line wraps so 'dry white wine' flows beneath the strip — the picker gets the full row, the name still reads. The halo lands on 'g' as the cook's next tap (the volume→weight switch is the most common reason a cook reaches for this picker). 'Other' is the escape hatch for free-text long-tail measures (knob, small handful, to taste). The other inline affordances — qty number, name text, title display, notes block, method-step text — work the same way: tap the field, it opens in place. This screen demonstrates the pattern; the others follow.
Summer Corn & Basil Ragù
— add a note —
- sweet corn, kernels scraped (cobs reserved)
- shallot, minced
- garlic, thinly sliced
- 1 dry white wine
- white miso
- basil leaves, torn
- unsalted butter
Cultured if I have it.
- Olive oil, salt, black pepper
- 6 ears sweet corn · 3 cups water i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
- olive oil · 1 shallot · 3 garlic cloves ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
- the scraped kernels · salt iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
- 1 cup white wine · 2 cups corn stock · 1 tbsp white miso iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
- 3 tbsp butter · 1 cup basil · black pepper v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
- toasted bread or polenta vi. Spoon onto toasted bread or polenta.
10–12 minutes — thickens better.