SRDas

SRDas, 12 days ago

@skinnylatte oh wow so awesome!!! 🤩

SRDas, 8 days ago

@AskPippa

"In response, the Nutrients editorial office said “It is considered that this is not plagiarism, because thesis materials are not classified as prior publications.” "

Wut?! A thesis is a publication! Dartmouth Health better start protecting their researchers' IP...

SRDas, 7 days ago

@coffeegeek @coffee @espresso
do you freeze your beans? Batch freezing and grinding straight from freezer?
These look like a set up for that.

SRDas, 6 days ago

@coffeegeek @weli @coffee @espresso

Chemical structure won't change (though idk maybe some isomerism - but no need to get that complicated). I suspect more of a lipid phase issue that may impact extraction. Maybe (akin to) freeze-fracture of lipid bilayer

SRDas, 7 days ago

@coffeegeek @coffee @espresso
I had looked into freezing based on reports that beans colder when grinding were more consistent - but not sure I had a good enough grinder even for that.

https://www.sciencealert.com/want-to-drink-better-tasting-coffee-freeze-your-beans-say-scientists

SRDas, 9 days ago

@thepoliticalcat @AlterNewt what is this empty place?
<stares into abyss>

SRDas, 14 days ago

I got into making okonomiyaki at home after partner and had it in Osaka on a trip in 2016. I've made it regularly enough that kids have grown up with it - and finally had it last year at the same spot*

Anyways, if you want to make okonomiyaki it's pretty easy - get some otafuku brand flour mix - tastes just like the stuff in Osaka (and I've tried grated nagaimo and all that, but don't bother). The sauce, well otafuku is ok but
1/2

*see this trip report https://mastodon.online/@SRDas/111112537972939299

SRDas, 14 days ago

2/2
For okonomiyaki sauce - otafuku is fine but once you taste you'll realize fairly easy to make your own: mostly ketchup, Worcestershire, soy (maybe a small bit of hot sauce for spice and touch of tartness). Hey it's okonomiyaki after all.

(Oh I do like to put the teeny dried 🦐 in with the batter, cabbage - skip the tenkasu tempura scraps).
Do what you like!

Enjoy!

SRDas, 15 days ago

More Americana

A person with a small ponch in a blue T-shirt with a design that has the US flag rotated sideways and a sketch of Benjamin Franklin with US flag colored sunglasses and an US flag headband holding a glass of red wine. The block text at top and bottom of the design read: Ben Drankin

SRDas, 15 days ago

@thepoliticalcat random slices of life

SRDas, 15 days ago

@thepoliticalcat ki bolbo, dekhe ektu na haashle, matha kharap hoi jaabe

SRDas, 17 days ago

@Deus not mostly in Kyoto. That's probably the most accessible or common for tourists (and expensive)
In 2016 on a trip to Japan we went out to #Koyasan where there are a lot of monasteries that one can stay at - Shukubo (or temple lodging) and I did that to try and experience real #ShojinRyori
Here's my favorite pic from that trip

(Went back to koyasan last year too). The food is vegetarian but tasty (mushrooms, soy and miso can provide tremendous umami)

1/2

https://mastodon.online/@SRDas/109972430401061845

SRDas, 17 days ago

@Deus 2/2
A few more from our trip last year - went back to koyasan.
Koya tofu is a special kind of tofu - freeze dried tofu. It soaks up flavors and broth and is super light

https://mastodon.online/@SRDas/111550281364412347

SRDas, 17 days ago

@Deus if you are interested in Shojin Ryori or Japanese style cuisine and cooking see if you can get a hold of Victoria Riccardi's
Untangling My Chopsticks: A Culinary Sojourn in Kyoto

There is a chapter/section where she talks about Shojin Ryori

SRDas, 17 days ago

@Deus the mushrooms used to make the broth are usually dried shiitake and that 'dashi' is very gently flavored (kombu is of course used). Otherwise a few other mushrooms used and served directly but nothing out of the ordinary (it's not too amped up in flavor or ostentatious in tastes)
Matsutake mushroom in Fall are good but expensive (and not really in the Shojin Ryori afaik but may be if it's local and from forests)

SRDas, 16 days ago

@Deus Nothing extravagant - the Ie Island Rum was 4400¥ (for 500 mL); same store (in Japan) had Old Monk for ~5500 (750 mL). But that's an import there.
The Cor Cor - can't remember but similar, in that range I think.