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dagster

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this is rye and the first one ive been really pleased with

I can image it smells very good :star-struck:

new secret ingredient that goes well with everything 

&gt; spicy flavour mustard tuber
TIL what tuber is

<https://www.amazon.com/Jiang-Spicy-Flavour-Mustard-Tuber/dp/B0863NYXJR>

yeah I was surprised how well it turned out 

<@UH2NB6SF7> it’s all about courage when you fry the fish in the wok

<@UDJ0NL1LY> I recognize Fuchsia Dunlop’s Sichuan cookbook anywhere :face_with_monocle:

nice! I hadn’t heard of it, just ordered a copy 

At first I was a bit unsure about a Chinese cookbook being written by someone who isn’t Chinese, BUT having been to Sichuan I can vouch it’s legit

<@UDJ0NL1LY> Do I need another foodie insta sub though??? :blob_thonkang:

i also really love <https://www.amazon.com/All-Under-Heaven-Recipes-Cuisines/dp/1607749823/>

and <https://www.amazon.com/Phoenix-Claws-Jade-Trees-Techniques/dp/0385344686/>

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Tired: introducing yourself in <#C01KJ807P1A|introductions>

Wired: introducing yourself with a photo of Xinjiang cumin lamb (孜然羊肉)
(Also hi :wave: I’m Michael, a data engineer at goPuff!)

Recipe: <https://omnivorescookbook.com/cumin-lamb|https://omnivorescookbook.com/cumin-lamb>

It was super easy! I already had some leftover lamb from making lamb dumplings and had the rest of the ingredients for this in my pantry.

It was delicious! Next time I’m going to try to make the meat crispier and spicier :joy:

Nice! I found the texture to be ok, but definitely can experiment with how much starch used and frying time to get it perfect

Yeah it was really good tho, the 2-3 minute cook time for the lamb was the exact right amount. I’m going to drain the meat more aggressively between steps and see if that helps 

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This channel is called 豆瓣酱帮 and <@UDJ0NL1LY> was talking about Fuschia Dunlop, so I felt inspired. Mapo tofu （麻婆豆腐）and dry fried "eel" mushrooms （干煸鳝鱼）

Recipes: Dunlop, Food of Sichuan, p. 245 &amp; 279

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Sunday cooking fun: sweet rice cake (红糖年糕). CNY is done and dusted, but I was bored and had the ingredients on hand. :man-shrugging:

Recipe: <https://thewoksoflife.com/nian-gao-recipe/#wprm-recipe-container-29503|https://thewoksoflife.com/nian-gao-recipe/#wprm-recipe-container-29503>

OMG yaaas i have so much glutinous rice flour at home

have you tried mochi muffins or glutinous rice balls?

I haven’t! I actually had just enough for this recipe but it leaves a little leftover and now I’m not sure what to do with it

oh wait! and peanut mochi because I saw it in a Chinese drama I was watching :joy:

tang yuan is so easy to make! and soooo yummy. basically can’t mess it up. water + g. rice flour + any filling

i have this brown rice flour because fuchsia has a porridge recipe i want to try

interesting. Only the second time I’ve seen 13 spice powder called for (hers doesn’t use it but other recipes I’m finding do). I use it in dumpling filling

<https://twitter.com/chenchenzh/status/1371125552145428482?s=21|https://twitter.com/chenchenzh/status/1371125552145428482?s=21>

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<@UDJ0NL1LY> I see your baozza and raise you bagel bites skittles

Though to be clear: I’d love to try baozza and would never ever want to try bagel bites skittles

I would definitely try this out of curiosity 

<https://www.blossomtostem.net/clarified-milk-punch/>

we made this! (slightly different recipe).  it really is so good

tfw the only thing you have to fill enchiladas with is silken tofu :face_with_rolling_eyes:

<https://www.youtube.com/watch?v=lzjyfqPe7ZE>

<https://www.youtube.com/channel/UCVcOHTz-JBHq1cajXObM1gw>

set the channel description: :hot_pepper: The cooking channel. Share your foods and recipes here!

<https://www.newyorker.com/culture/culture-desk/crying-in-h-mart>

The Sporkful had a good episode interviewing her this week - <https://www.sporkful.com/tag/crying-in-h-mart/>

yesss her memoir just got published yesterday, been a long time coming

Where I used to live, H Mart was on the same stretch as a Lotte and Great Wall, so it was very convenient to go to. As the author says in the article, the ones here in Philly are far, and I haven’t been yet because there are Chinese and Vietnamese groceries closer to where I live (including Chinatown)

today’s the grand opening of the first h mart in SF!

What is your favorite chili crisp/chili oil? (Homemade is only a valid answer if you can provide a recipe)

have to ask my dad, then google translate it :sweat_smile:

Post the original too! Sometimes ingredient names don’t translate well….

<https://twitter.com/botanygeek/status/1074040286622466048?s=21|https://twitter.com/botanygeek/status/1074040286622466048?s=21>

You can find it at 99 Ranch, H-Mart

I texted my dad and this is what he said…

Omg that looks so good!! I haven't had tea eggs in so long! :drooling_face:

Did anyone make/eat some zongzi 粽子 for Dragon Boat Festival?!

<https://www.grubstreet.com/2020/10/inside-mission-chinese-food-report.html>

<https://www.instagram.com/p/CUCdGIUMI4z/?utm_medium=copy_link|https://www.instagram.com/p/CUCdGIUMI4z/?utm_medium=copy_link>

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I did! Hit up all the bakeries in Philly. No imported mooncakes this year, wanted locally made.

got a few boxes :yum:
altho it's harder to find this year :disappointed:

<https://twitter.com/tongbingxue/status/1457223008674713604?s=21|https://twitter.com/tongbingxue/status/1457223008674713604?s=21>

<https://www.amazon.com/Sioux-Chefs-Indigenous-Kitchen/dp/0816699798>

<https://www.amazon.com/Italian-American-Classics-Essentials-Cookbook/dp/0593138007>

a friend of mine got this for the holidays as well

maybe i’ll check it out…one can never have enough italian cookbooks

yes i've basically been cooking out of it nonstop

every recipe is like, demented high concept but also delicious

as i was piping sausage and ricotta into rigatoni last night (!?) i seriously questioned my life choices

oh i didn’t realize it was the don angie folks - their restaurant is very good

i guess the cover image should have been a giveaway - i just didn’t look very closely when my friend showed it to me

yeah haven't made the famed cover lasagne yet

speaking of high concept and lots of work - i remember they had a really good caramelle pasta on the menu when i went

i think it's not in the book because it's too fussy

Happy Lunar New Year to all who celebrate! 虎年大吉！ :tiger::red_envelope::tiger2::red_envelope: I'm making dumplings for the occasion.