As with all things soy in the west, I’m perplexed by the soy milk vs milk conversation.
Most of us in East / SE Asia drink soy AND dairy milk! (Same with tofu, which is often prepared with non-vegan products)
Soy is totally just its own beautiful
Also, homemade soy milks are very different from the weird stuff you get in western supermarket that are trying to imitate dairy. Look for a Chinese tofu shop that might also have fresh soy milk.
Just found out about these "electric wood pellet" grills. I have ptsd from fire so propane is out, even charcoal I'm a bit iffy on, this seems like a nice balance of taste, grill marks (oddly important), and ease...I hope?
Never heard of 'em before so I have no idea if there are gotchas
Hydroponic basil started. Bought a $3.25 basil bouquet at Trader Joe's, and split out the plants... probably a dozen usable plants if you are careful, and you can also clone them from clippings... depending on how much pesto you need #basil#hydroponics#gardening#food
Curry udon. Perfect on a hot day like today. And easy to make too. You need dashi (fish or mushroom stock), Japanese curry cubes, breakfast bacon (I’m sure it would be great with tofu too), sake, soy sauce, and udon noodles. Some green toppings and shichimi togarashi go well with it.
I'm far too tired to cook dinner today. I ordered delivery food from Ferris' downtown. Got their bouillabaisse - local fishes, shellfish, tomato fennel broth, parsley, saffron aioli & fingerling potatoes. They usually deliver a good sized serving - I usually have enough for a late night leftovers snack.
Something I've noticed about restaurants in this cost of living crisis... if it's an existing restaurant, it'll put up prices but feel the need to have some continuity with their previous prices.
If it's a new restaurant replacing an old one, they just jump straight to high prices, the $35 bowls of pasta etc. And I never pass through their doors.
How do you incentivize workers? One company in Japan thinks they've found the answer: subsidized steak at the corporate cafeteria. Metal parts Castem offers bottomless steak bowls for just 190 yen (USD $1.22).
knife cut noodles are delicious! a bit like a tagliatelle. you can find them in many Asian markets, made in Taiwan or China. I like the Taiwanese ones best (Chinese ones have a different texture but are also good)
they may also be spelled ‘dao hsiao mian’ or ‘dao xiao mian’
boil noodles separately from soup. Just like in pasta. The starchy water isn’t tasty.
Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.
"With over 40,000 #Jews in #Mexico City, hailing from all different parts of the world, their culture and food is a beautiful mix of homely #Jewish cooking and authentic #Mexican#cuisine. It's this very blend that’s brought award-winning entertainer, television personality, and social media star, Eitan Bernath to unearth Mexico's hidden Jewish #culinary history.
Mexico City in many ways is a perfect microcosm of this diasporic history, with a Jewish population that spans #Ashkenazi, #Sephardi, and #Mizrachi#food stories all beautifully melding with traditional Mexican flavors."
Dr. Seuss and the weight-loss drug craze - By Kurt Cobb, originally published by Resource Insights
May 12, 2024
"...The obesity epidemic is being driven by industrial chemicals known as endocrine disruptors in the environment that make their way into humans via the air, the water & the food supply... Many industrial chemicals mimic endocrine chemicals in the body thereby interfering with the body’s signaling system.
...We have a system that creates widespread obesity through chemical poisoning and then sells people weight-loss drugs to take off the excess weight. When the drugs are discontinued, the weight comes back.
...Ironically, these drugs work by interfering with the body’s appetite control system by making people feel less hungry and more full. This is the same system that endocrine disruptors interfere with in the opposite manner..."
Another wonderful dish from #PlantBasedIndia. No pic, unfortunately - I am cooking later and it is too dark and too hurried for pics.
So Marcha nu Shak, Capsicums in a peanut-sesame-chickpea crumble. Oh my! First a mix of well-crushed peanuts, whole sesame seeds and chickpea flour is toasted till darken. Then bite-sized capsicum pieces are sauteed until soft and browning. Finally spices and the peanut mixture is added with a little water so that it clumps and becomes like a crumble.