@SRDas@mastodon.online
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SRDas

@SRDas@mastodon.online

Nucleic Acids #Chemist, #Biochemist, #Food & #Drink Lover - not always in that order.
Formerly @KitchenChemProf (Twitter)
#Homeschooling Dad of teens. Trying to read more recent SF&F - read a lot in late 80s to 90/00s.
Personal, not research lab account.
He/him

#FoodScience #Chemistry #Cooking #Gastronomy #FlavorScience #Taste #BBQ #Curry #Science #RNA #DNA #KitchenChemistry #KitchenScience #Academia #Cocktails #Parenting #Kids #Homeschool #Travel #Japan #RoadTrip #Music #Movies #SF #SFF

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SRDas, to random
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SRDas, to food
@SRDas@mastodon.online avatar

Been 20+ yrs and even tho partner and I saw it a few times then, we can't seem to remember too much by way of specifics/details.
Rewatching now and it's the overall treat we recall. Hilarious too


Two people sitting and reaching out towards bowls of raamen in front of them
Chopsticks picking up pork from a bowl of ramen. Subtitles say Caress it with the chopstick tips

emmreef, to random
@emmreef@mastodon.world avatar

So what's with the bear/woman thing I keep seeing?

SRDas,
@SRDas@mastodon.online avatar

@thepoliticalcat @qotca @emmreef
I didn't realize what was going on for a bit till I saw this toot

https://beige.party/@GrimmReality/112378991753169886

rysiek, to random
@rysiek@mstdn.social avatar

I had some leftover egg whites, so I decided to try making a homemade yolk-less mayonnaise for the first time.

I have never made homemade mayonnaise before. New skill get!

It came out a bit too lemony, but still tasty. I call this a success.

Anyway, behold: my First of Mayo!

SRDas,
@SRDas@mastodon.online avatar

@rysiek @_L1vY_ stick blenders are great for this! And now that you can do this -I'm excited for you to try other oils (say olive oil saved from sardine cans, or herb infused oils, or a bit of bacon fat). And if you want to go eggless - you can even make milk mayonnaise...

danmccullough, to nature
@danmccullough@mastodon.social avatar

It’s that time of the year when you’re hiking deep in the woods and you happen upon a coconut.

Wait, what?!

SRDas,
@SRDas@mastodon.online avatar

@danmccullough dropped by a swallow perhaps...

SRDas,
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SRDas,
@SRDas@mastodon.online avatar

@thepoliticalcat @danmccullough @donray coconuts ftw! Now in New England!

SRDas, to random
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SRDas, to cooking
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I don't care where you got your whole urad daal (black lentils) or that you're going to pressure cook - make sure you pick through first before rinsing and using

#Indian #Cooking #psa

boozyANDsour, to cocktails

Tonight's #aperitivo #aperitif is the East India Negroni, from the great book "Sherry" of Talia Baiocchi

60ml rum, preferably a pot-still and colum blend, I've used Havana Club 3yo;
22,5ml Campari;
22,5ml sweet sherry.

Build in a fancy glass with a big chunk of ice and garnish with an orange twist.

From the serie "I've never drunk a #Negronitwist I didn't like". This one is really something!

@drinkstodon

#cocktail #cocktails #mixologist #mixology #homebarista #homebar #drink #drinks #drinkporn #Negroni

Mecojoni

SRDas,
@SRDas@mastodon.online avatar

@boozyANDsour @drinkstodon Oh I'll have to find a sherry now!

blogdiva, to random
@blogdiva@mastodon.social avatar

there are D.C. scum calling "pro-HAMAS protests". the minute anybody in the admin parrots that shit, all bets are off with .

so all liberals on here screaming no matter who, y'all better get your asses in gear and tell every single person in the White House to drop that shit immediately.

am not some magical Cassandra. i have +30 years experience with the treachery of Democrats against antiwar activists.

don't wanna lose in November? PAY ATTENTION.

SRDas,
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annaleen, to random
@annaleen@wandering.shop avatar

Experiencing a strange craving for a Ding Dong

SRDas,
@SRDas@mastodon.online avatar

@annaleen It's the 23rd Annalee

SRDas, to random
@SRDas@mastodon.online avatar

16:9 so you can use as a phone wallpaper if you want

SRDas,
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SRDas,
@SRDas@mastodon.online avatar

Tonight's lasagna.
Ah that undercurrent of nutmeg in the balsamella, and the mushroom and umami in the ragu (robust enough that it hardly matters it's non Bolognese).

It looked good in the oven through the glass, and took quite a bit to let it sit in the oven 20 mins after switch off before taking it out.
Cued up some Rosemary Clooney and opened a bottle of wine too this fine weeknight

Top view of bubbly browned lasagna in a rectangular dish
Rectangular cut of lasagna in a Corelle plate
Side close up view of a rectangular piece of lasagna on a plate

SRDas, to Bloomscrolling
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while I can for it'll soon be leafScrolling

SRDas, to random
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This time around in Oxford Mississippi for the 4 day conference, I had the time for a quick stop at a grocery store. It's the best place to pick up local items/foods.

Initially I was a bit dismayed at the grits offerings at Kroger. Besides the Quaker brand 'instant', these were the only others. Being a self respecting type

  • I only picked up one pack. Should have picked up more! This is quick (not instant!) - but that 'cooks in 5 mins", nope - takes 15 and is very good! (see next)

A yellow box with red top that reads Dixie Lily quick Grits - enriched white corn. Cooks in 5 minutes.

SRDas,
@SRDas@mastodon.online avatar

Bring to a boil ½ C chicken stock and ½ C half&half (or milk + cream) and add grits, cook with stirring till soft - add a pat of butter.

For 🍤 first cook, render 2 rashers 🥓 chopped, then saute till translucent a bit of 🧅, some 🌶️ flakes and brown shrimp (and remove). Cook rest of diced 🧅 with a bit of 🧄, add diced red and yellow (& green if you like)🫑, the 🍤 and some 🐔 stock + dash of Worcestershire, garlic powder, chile powder, smidgen old bay (for want of creole seasoning).
1/2

Diced bacon browning on pan, red chile flakes and chopped onions in a pan with bacon, and shrimp browned and half cooked in a bowl
Diced red and yellow bell peppers and onions in a pan, then sweated and soft and then with shrimp and also chicken stock added and getting cooked.

SRDas,
@SRDas@mastodon.online avatar

If the 🍤 were tossed with flour before browning that helps a bit, but a bit of roux or just wonders added to the chicken stock as it helps the 🫑cook down and thicken is great. Some splashes of hot sauce and maybe a touch of 🍋 juice to spark. Serve atop the grits. (Oh forgot to note earlier - added a bunch of shaved Parmesan, not the more typical cheddar, to the grits). Scallion greens on top.

&Grits

SRDas,
@SRDas@mastodon.online avatar

3/2 (lagniappe)
The Parmesan in the grits were so the asparagus side would go with it (ok, not really planned, just that I had Parmesan and no cheddar)

Most excellent lunch!

A bowl of shrimp and grits with asparagus on the side

SRDas, to random
@SRDas@mastodon.online avatar

Am back here in Oxford MS for the joint Oxford ICSB conference (intnl conf on Science of Botanicals) + 7th World Congress on Medicinal & Aromatic Plants.

Never knew of this till 2 weeks ago and never been to this before, but I did manage to get into what I think is suitable professional attire. (Also - can't believe I'm one of maybe a handful using one)

Selfie view of a t shirt with a cartoon showing a cup of yogurt with berries and holding a sign up that says Probiotics and on the other side is an orange pill bottle holding up s sign that says antibiotics

SRDas, to random
@SRDas@mastodon.online avatar

Had forgotten about this aspect of couture.
Guess it's designed for the climate and weather
Dinner jacket (solid green) over shorts and sneakers
Ah who cares (actually it's cute).

It's nice to be able to sit out and eat on a 77 ⁰ F (edit not C😅) evening under the moon in here in Oxford MS
(after a week of cold rain high of 55 in Pittsburgh)

Looking at the white and green roofed country court building with clock tower , down the street with cars parked and a railing with the back of a person in a green jacket to the edge of the frame
A pint of beer and a tray with black and white checkered paper with potato chips and a thin burger

snarkysteff, to food
@snarkysteff@mastodon.online avatar

My friend was given duck eggs.

My tip was to make duck egg mayonnaise. It’s the same, but the duck yolk emulsifies better so you have to add more oil and make a larger batch.

You CAN make homemade mayonnaise that lasts two weeks, but you must ferment it, otherwise it only last 5 days.

Fermented mayo: Just add 1-2 tbsp whey (liquid from yogurt), leave at room temp 8 hours, then refrigerate & enjoy. It WILL thin it some, so make it thicker than you think, before adding the whey.

SRDas, (edited )
@SRDas@mastodon.online avatar

@snarkysteff ducks eggs are great for carbonara too,
I'm not sure why you say mayo will spoil in 5 days unless fermented. I've made some (chicken yolks) and sardine can olive oil that has lasted a month. There's enough acid in the mayo that it should be ok.
Regular (commercial) mayo (edited out: i̶n̶ ̶j̶a̶r̶s̶) doen't need to be refrigerated really if contamination is kept out

SRDas, to food
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Roasted potatoes
Olive oil tossed, minced garlic, black pepper, garlic powder, salt, paprika, and gentle panko
Put in cold oven, 400 ⁰F convection for 1 hr

18+ SRDas, to random
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A fine night to start sipping into my Japan stash
A wee punch with this

Lush full on sugar cane fragrant and full in the mouth
💖

SRDas,
@SRDas@mastodon.online avatar

@Deus indeed rum marketing can be quite something :)

The 4th line is
That make men and women covet love

(Last word is obscured in the pic I posted, though even without it reads fine )

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