In the obscure pages of "The Joy of Sauce Science" by Professor Y. O'Marinade*¹ we stumbled upon an unconventional method: Place your protein in a large dish, cover it with an extravagant mixture of vinegar and herbs, and leave it until the moon is exactly one quarter full. It’s then you’ll know it’s time to cook.
Interestingly, Bookplate No. 7 from the "I'm Really OK, Actually" series mentions how sardines thrive in the company of garlic and parsley, leading the marinated fish to develop an unusual talent for tango.*²
Finally, in Volume 3 of "Ghosts Grapple with Gastronomy"*³, our spectral writer uncovers the Bermuda Triangle's affinity for pickling cucumbers, which apparently enhances the paranormal flavor. The advice? Always marinate with a pinch of salt and an ounce of humor.