George Lee gave up meat for 100 days after his grandfather died, per his native Taiwan, traditional Buddhist mourning ritual. It was then that Lee “started to feel something that anchored my interest in vegetarian cooking.” Today, Lee is a vegan chef, and Atlas Obscura talks to him about “A-Gong’s Table,” his new cookbook that explores the potential of plant-based foods. https://flip.it/GldfRg #Culture#Food#Foodstodon#Cooking#Thailand
Meet Louisa Moje! She is the creator of Food Plus Words and Flipboard's newest food writer-in-residence.
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Easy Recipe Ideas: Looking for easy recipes for dinner, breakfast, lunch, sides, appetizers, or desserts? You'll love this magazine! @easy-recipe-ideas-foodplusword
Oh, my! Excellent chili. It's the best so far. Tempeh-based, it's a whole-food non-animal chili. Also fits a vegan diet. Tempeh is homemade. Zero added salt. Substantially more than a single serving.
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 😊).
Apparently it's now a thing for dinner party hosts to ask their guests for money to help with groceries. Eater reporter Amy McCarthy says that's not OK, and offers some suggestions for cutting costs if you want to host but can't afford to. What's your experience with this? Pick as many answers as apply and share any fun stories in the comments.
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
Probably about 20 years ago in Dublin my then boyfriend and I made Puerco Pibil from the Robert Rodriguez movie “Once upon a time in Mexico” and never got around to making it again as you need some special ingredients (banana leaves, annato seeds, habañero chillies) that were hard to come by where we were living after we moved away from Ireland. The other day my now husband and I watched the movie with our son and decided it was time to eat this dish again. I did the shopping and my husband cooked. This turned out so well, it was well worth all the planning and effort. The meat had turned so soft! And the spices were absolutely mouth watering. 🤤
Artichoke soup - recipe from Food & Wine magazine. This was really good although i don't know if it was worth the effort required (at least using fresh artichokes) #cooking
Into #ttrpgs since the mid-90s, mostly playing #osr-style #dnd, #callofcthulhu, #shadowrun, #dsa, #harnworld, but open to others.
I write (not as often as I want) and paint (even less), and post moody b/w photos on my pixelfed.
In IT and might talk about some obscure computer stuff.
According to Gordon Ramsay, we're in the golden age of dorm-room cooking, as a result of social platforms where students can exchange cooking hacks, and the proliferation of devices like crock pots and portable burners. "These low-budget, accessible, and creative dorm-room meals are opening up new possibilities for all cooks with limited kitchen access, from low-budget travelers staying in hostels to anyone struggling with housing insecurity to housemates tired of waiting for their turn to use the oven," writes Grey Moran. Here's their story for Civil Eats. We'd like to know: How would you rate your cooking abilities?
I found it really upsetting that Momofuku would come down on a woman-owned small business after trademarking a common name for an internationally widespread condiment. In the article, she says the public outcry hasn't led to actual sales so I got her sambal chili crunch and rendang curry paste. (Her legal bills are pretty extreme.) Wish her the best. ❤️
Who put the "Marie" in bain-Marie, the double boiler that's used in cooking and chemistry? Atlas Obscura's Andrew Coletti looks at the history of the tool, which may be named after a Jewish alchemist called Miriam, who lived around the year 300.