what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (two years ago) Permalink

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (two years ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (two years ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) Permalink

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) Permalink

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (two years ago) Permalink

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (two years ago) Permalink

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (two years ago) Permalink

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (two years ago) Permalink

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (two years ago) Permalink

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (two years ago) Permalink

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (two years ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (two years ago) Permalink

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (two years ago) Permalink

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (two years ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) Permalink

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (two years ago) Permalink

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (two years ago) Permalink

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (two years ago) Permalink

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (two years ago) Permalink

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (two years ago) Permalink

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) Permalink

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (two years ago) Permalink

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (two years ago) Permalink

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (two years ago) Permalink

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (two years ago) Permalink

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (two years ago) Permalink

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (two years ago) Permalink

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (two years ago) Permalink

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (two years ago) Permalink

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (two years ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) Permalink

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (two years ago) Permalink

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (two years ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) Permalink

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (two years ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) Permalink

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (two years ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) Permalink

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (two years ago) Permalink

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (two years ago) Permalink

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (two years ago) Permalink

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (two years ago) Permalink

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (two years ago) Permalink

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (two years ago) Permalink

i have made it & it is vvvvv good

Squeaky Fromage (VegemiteGrrl), Wednesday, 15 May 2019 18:14 (one month ago) Permalink

xxp it is a strangely small amount of liquid, but the liquid seems to grow a bit with sitting. the shaking tofu has some sesame oil on it, so I don't think it's incompatible. the sauced noodle flavor is definitely subtle, though, with the neutral oil. some would probably disagree with throwing sauced up tofu in there, but we do it. weird thing about that shaking tofu recipe is how it gets a bit of heat from just a huge amount of black pepper.

xp there's a second version in the lucky peach book that involves heating the oil, jim. interested in trying that way as well.

and VG otm. I think VG and others had posted itt about it before. and I was a hater at first because I made some poor substitutions and, I think, even used it in stir fried noodles the first time. imo it is better as a subtle thing mixed into noodles that complements some other stuff in the bowl. it also just really grew on us.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 18:29 (one month ago) Permalink

Yeah I would've assumed there was equal parts of oil with vinegar and soy. I need to figure out what I will eat with it.

Yerac, Wednesday, 15 May 2019 18:30 (one month ago) Permalink

it keeps for a decent amount of time too, which is a plus

Squeaky Fromage (VegemiteGrrl), Wednesday, 15 May 2019 20:35 (one month ago) Permalink

My first instict with that recipe would be to hit it with the boat motor and smooth it out rather than to leave the scallions and ginger chunky.

WmC, Wednesday, 15 May 2019 21:53 (one month ago) Permalink

i microplane-grate the ginger and thinly slice the scallions

findom haddie (jim in vancouver), Wednesday, 15 May 2019 21:54 (one month ago) Permalink

not v chunky

findom haddie (jim in vancouver), Wednesday, 15 May 2019 21:55 (one month ago) Permalink

I think I would microplane the ginger too although sometimes I really do like the texture of minced ginger, like when I make DUMPLINGS!.

Yerac, Wednesday, 15 May 2019 21:58 (one month ago) Permalink

you have dumpling making recipe or link or tips, Yerac?

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 14:05 (one month ago) Permalink

Not really. I sometimes look at dumpling recipes online but I still kind of make them the same way I made them with my mom. My spouse doesn't eat meat so the filling is always tofu and whatever other onion/scallion, green veg we have on hand. I got lazy for a couple of years and just pureed everything for the filling together but now I try to be better by cooking the onions and kale (if using) a little first and crumbling the tofu with everything else with my hands. We add a lot of fresh ginger. Like the amount of ginger keeps going up.

The dough is basic. Just flour, warm water, a little salt. Getting a dowel is key to rolling it out. I don't even think I could use a rolling pin. When I make them I usually try to do 50-75 at once. And then they get boiled, dried out and pan-fried before eating.

Yerac, Thursday, 16 May 2019 14:24 (one month ago) Permalink

Hmm. Thx. Want to try making but unsure when. Seems like seitan might be a good protein for this. Also,wish I knew where to score wood ears nearby.

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 15:11 (one month ago) Permalink

Just make sure to add some cornstarch to the filling if you think the veggies might release a lot of water while cooking if you don't cook them beforehand. I've never used seitan. If I had a good asian market near me I would probably try to add some tofu skins. The dumpling sauce is just soy sauce, vinegar, fresh garlic and maybe hot oil. Since that is so strong, I've never been concerned too much about the filling needing to taste perfect. I just try to make it somewhat healthy since we eat a shitload of DUMPLINGS! at once.

Yerac, Thursday, 16 May 2019 15:19 (one month ago) Permalink

Tofu skins sound ace as well. So what's the difference between the DUMPLINGS! you make and using won ton wrappers? Tempted to try and find a easy way into dumpling-making

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 15:45 (one month ago) Permalink

I have no idea why autocorrect did that to the word dumpling btw

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 15:46 (one month ago) Permalink

I make shui jiao, basically made like the pics in the link below. Bought won ton/gyoza skins are fine. I just prefer thick skin DUMPLINGS! and I can make dough super quick.

http://www.thekitchenchronicles.com/2018/04/03/northern-style-boiled-DUMPLINGS!-shui-jiao/

Yerac, Thursday, 16 May 2019 15:53 (one month ago) Permalink

it's an ilx coded thing about DUMPLINGS!.

Yerac, Thursday, 16 May 2019 15:54 (one month ago) Permalink

That's hilarious. Thx! Yay for weekend project

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 16:17 (one month ago) Permalink

Aaaand right on cue, momofuku lunch post from the gram: https://www.instagram.com/p/Bxh4VwSBCxI/?igshid=1xwoxnu49x7rp

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 19:23 (one month ago) Permalink

That looks really good. You should make some DUMPLINGS! with the won ton wrapper and use the scallion ginger sauce above as the topping.

Yerac, Thursday, 16 May 2019 19:40 (one month ago) Permalink

Oh heck yeah!

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 20:51 (one month ago) Permalink

partner and kids are out of town, so it's time for the two things I never eat with them: steak and pork belly. just made Night + Market's Prakas's rib eye. it's coated in dark soy, thai seasoning sauce, white pepper and seared (still raw on inside), cut into strips, and lightly stir fried with bird chilies, garlic, and cherry tomatoes. even calls for (thai) basil and parmigiano reggiano. it's one of kris' dad's old recipes and is enhanced by the backstory in the book. it was good! i'm not a steakhouse person, so I enjoyed this steak format. steakhouse people would possibly hate it. I did my part by not cooking the hell out of it. doing the momofuku pork belly buns on saturday. lots of horror stories out there on Chang's high-to-low heat method (because my food actions are extremely food blogger typical. sorry, thread).

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:03 (one month ago) Permalink

and also: DUMPLINGS!

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:20 (one month ago) Permalink

pottery

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 03:20 (one month ago) Permalink

Based on this thread, I made ginger scallion noodles with soba noodles, roasted cauliflower, stir fried tofu, and pickles. Added a bit more oil than the recipe called for as it was quite dry. It was so good and better than when I made it a number of years ago. Thanks ILX peeps for the inspiration.

Mazzy Tsar (PBKR), Friday, 17 May 2019 14:25 (one month ago) Permalink

nice, took a long break and second try for me as well

i got bag sauce in my bag (Sufjan Grafton), Friday, 17 May 2019 16:20 (one month ago) Permalink

xpost I have such a gap in my repertoire of cooking meat. I kind of figure at this point there is no use in experimenting, I pretty much just go balls out when I travel/dine out or someone else prepares it for me. Those momofuku pork buns are soooo good.

Yerac, Friday, 17 May 2019 18:10 (one month ago) Permalink

I'm getting pretty good with the vegan creole red beans. Soak lb Camellia brand (no good substitutes) beans overnight. Chop big onion, green pepper, 2+ stalks celery, 2+ cloves garlic and saute in the bottom of a big pressure cooker. Add Tbsp smoked paprika, 1/2 tsp thyme, 3 bay leaves, pinch cayenne, 1/4 tsp salt, generous black pepper, stir in, then add beans with water just to cover. Tsp marmite/other yeast extract/bullion optional. Heat the cooker to the standard 15 psi, and maintain 30 minutes, then turn the stove off as the pressure releases over the next 30+ minutes. No stirring necessary, and no risk of burning as there isn't an external heat source and water isn't boiling off. Don't worry if it looks a bit liquid, stir it up and the starches will congeal as it cools. Adjust flavor with balsamic vinegar, creole hot sauce, salt, black pepper. Serve over basmati rice (microwave recipe: 2 pts rice, 3.5 pts water, in my microwave 7 minutes uncovered, 7 covered) with a plate over the bowl.

nonsense upon stilts (Sanpaku), Saturday, 18 May 2019 15:55 (one month ago) Permalink

the pork belly and the buns turned out well. i tend to think the bread-to-filling ratio in most bao i've eaten is too high, which makes me think i've probably never eaten very good bao. i'm very excited about the format and look forward to making a veg version that everyone in our house can enjoy. i need to get a big wok steamer or something, though, because I was up all night steaming 50 buns at 4 or 5 at a time. maybe i can find something that would work for tamales, too.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:19 (one month ago) Permalink

i tested the bun quality in real time with just some quick pickle, hoisin, and scallion sauce. that alone was pretty awesome, but it looks like mushrooms is the way most veg versions go.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:22 (one month ago) Permalink

oh wow steaming that man buns without a stacked set up sounds like a nightmare.

Yerac, Monday, 20 May 2019 22:37 (one month ago) Permalink

uh, many buns.

Yerac, Monday, 20 May 2019 22:37 (one month ago) Permalink

that many buns was a pain in the man buns, yes. i drank wine and listened to a few podcasts. normally i would buy the tools for the job beforehand, but i wasn't sure i'd love these. going to do the soy pickled rehydrated shiitakes for the veg version.

i got bag sauce in my bag (Sufjan Grafton), Tuesday, 21 May 2019 01:34 (one month ago) Permalink

my grandpa cut out a receipt for lumpia... but I have been told it is not worth the effort and that the frozen kind at like 99 Ranch are almost/just as good

brimstead, Tuesday, 21 May 2019 01:50 (one month ago) Permalink

fucking nonsense

reggae mike love (polyphonic), Tuesday, 21 May 2019 02:31 (one month ago) Permalink

i've not had lumpia and enjoyed looking into it. according to yelp, i'd have to drive a ways to find it. might have to give the frozen a try, as i'm sure one of the grocers have it. giving one a recipe for a thing and then immediately encouraging one to just buy the thing is a classic cookbook move as well. making it seems like good calibration and instruction, even if you do end up buying ready made afterward.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 22 May 2019 05:48 (one month ago) Permalink

To commemorate a trip my wife and I took to Brittany in May, 2012, I made some savory gallettes tonight, stuffed with ham, gruyere, mushrooms and greens, with steamed artichokes and asparagus on the side. We broke out some nicer-than-our-usual wine and reminisced. Very nice.

A is for (Aimless), Saturday, 25 May 2019 03:15 (one month ago) Permalink

i would like those

Squeaky Fromage (VegemiteGrrl), Saturday, 25 May 2019 03:22 (one month ago) Permalink

I normally cook 6 days a week, every week; I simply can't imagine what it would be like to be presented with a delicious cooked meal like that!

kinder, Saturday, 25 May 2019 15:28 (one month ago) Permalink

Ok, this is a little off topic but it's driving me a bit crazy and I know someone here will know. In France (and other part of EU), it seems there are not a lot of big conventional home ovens but are those little microwaves also little ovens? For some reason I thought they were but I haven't been able to figure it out how to use them and I don't seem to be googling the right things. I always want to make some type of pastry cheese thing in France but I can't figure out the oven situation.

Yerac, Saturday, 25 May 2019 15:44 (one month ago) Permalink

I love savory galletes.

Yerac, Saturday, 25 May 2019 15:53 (one month ago) Permalink

You might be mistaking a small convection oven for a microwave. I don't think they would be compatible in the same appliance, but they can look very much alike.

A is for (Aimless), Saturday, 25 May 2019 17:47 (one month ago) Permalink

You can get microwaves that are 'combination' ovens so they also grill and a few are convection ovens too.

kinder, Saturday, 25 May 2019 18:28 (one month ago) Permalink

Your average microwave isn't likely to be one, although they are getting more popular. I do have one but haven't ever used the convection oven setting!

kinder, Saturday, 25 May 2019 18:29 (one month ago) Permalink

I can't imagine not having a normal built-in oven/range in a kitchen though?

kinder, Saturday, 25 May 2019 18:32 (one month ago) Permalink

Almost all the apartments I have stayed in France don't have a regular oven. i know I have seen one in a larger house though.

^^^ That seems to be what I have seen but was scared to use because I was worried about setting something I didn't own on fire.

Yerac, Saturday, 25 May 2019 18:37 (one month ago) Permalink

My kitchen reno includes both a standard oven and a "speed oven" thingie, which microwaves and does other stuff I guess? Anyhow, I fully expect that I will be using the standard oven over the speed oven 99.99% of the time.

Said oven(s) and other appliances were delivered this week. I think there is light at the end of the tunnel on this reno! So excited to have a high-BTU range top with a proper hood! And a bright-orange oven! That I swear I will learn to bake in!

mom tossed in kimchee (quincie), Saturday, 25 May 2019 20:51 (one month ago) Permalink

sean brock was raving about this thing in an instagram post today. it's a wild idea: https://www.vermicular.us/

call all destroyer, Wednesday, 29 May 2019 01:12 (four weeks ago) Permalink

Having had some success with kimchi last year, I have gone all-in and just started a batch of lime pickle. If this works well I will have achars coming out of my ears because it'll be a straight production line from now on.

Elitist cheese photos (aldo), Wednesday, 29 May 2019 08:00 (four weeks ago) Permalink

would love to make some kimchi and real pickles, but don't know that we have space for fermentation in our fridge or otherwise.

xp vermicular looks pretty cool if also expensive

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 29 May 2019 17:02 (four weeks ago) Permalink


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