Und da isser: Unser etwas unkonventioneller Käseigel - schnell noch von Mann und Kind zusammengebastelt. Passend zum Beginn des (gar nicht mal so schlechten) deutschen Beitrags. @esc #esc#esc2024 #food
150ml tomato juice
15ml lemon juice
16 drops of Tabasco
8 drops of Worcester sauce
Half barspoon of horseradish sauce
A pinch of salt
Grounded pepper to taste
Shake&Strain in a tumbler with a big chunk of ice and garnish with a lemon twist.
Just what you need to be satisfied without getting fat.
Making kimchi is a massive pain in the ass but I love it both fresh and lightly fermented for a few days and you can’t buy it like that around these parts. #food
Bringing back this gem of a snack! And I swear to the godless universe, if you say “put raisins on it” I will report & block yer ass faster than you can say peanut!
My favorite LA story is how my next door neighbor in SF, an old lady who left Saigon decades ago, begged me to help her locate her favorite Saigon Chinese sausage shop. It was somewhere in LA. With no clues other than where it had been in Saigon and ONE word, I found it! (With the help of many Vietnamese Chinese people in LA)
It was in Rosemead, and her eyes lit up when I brought some back to her. ‘Nothing else like it,’ she said.
In the mood for climbing wattle and potato soup.
Add Salt, pinch of baking soda, and thinly sliced chopped potatoes (with chillies based on taste) to water. Bring to boil. Once the potatoes are cooked, drop the cleaned climbing wattles. Cook for another 3-5 minutes.
It's not really about food. It's about the time the Trader Joe's scallion pancakes made me cry and have an identity crisis, but not for the reasons you think.
New at my Patreon... I visited Matta, a delightful brunch cafe with Japanese influences in the quiet leafy middle suburbs. Curry omelette rice with chicken karaage, anyone?
Heute wieder ein bisschen mit Seitan und schwarzen Bohnen experimentiert. Die eine Hälfte hab ich Heute zu Steaks verarbeitet und gegrillt, mit der anderen Hälfte mach ich morgen Gyudon. 😋
We wanted to make something good tonight so we made Gatte Ki Subzi together ❤️
A Rajasthani dish made of besan dumplings in yogurt sauce, it is one of our favorite dishes.
We are thinking about doing something more elaborate like this every Thursday evening as a way to start the weekend a bit early (since we both have WFH on Fridays 😊).
Today I have a variation on sautéed or stir fried okra for you. It is a dish heavy with coriander leaves that lightens the deep flavours of onion, ginger and garlic. It is delicious – something that can accompany other Indian dishes, or can be eaten as a delicious mid-afternoon snack.
Made some #chicken#curry for our family #dinner tonight. Made it medium spicy as my middle brother doesn't like super spicy. We're having it with jasmine rice.
I haven’t loved the vegan sushi in the Bay Area, but I’ve learned that’s not because it’s vegan but because it’s not fancy enough :) (I’m very spoiled and I only like fancy sushi)
May the artwork take both you and the person to whom you send the card to a place of simplicity and joy, where life does not have to be convoluted and fearful, but normal and healthy and . . . good.
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
who knew so many of you love rhubarb so much. now i really need to get my hands on a piece of rhubarb strawberry crisp and/or pie. am being totally FOMO'ed by y'all, LMAO