Tomato and egg stir fry, steamed broccolini, and a bowl of rice.
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Love mangoes and pinapples!
I like sour fruits with salt (and sometimes chilli flakes).
Ate this yesterday but as a soup, with lots of dried shrimps in it.
I waited 3 weeks for the tomatoes to ripen and now they are perfect.
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Globetrotter fridge scrape sandwich: ww pita, egg, polish pickles, gochujang, tahini, roasted cauli, celery, leftover lemon-caper-butter pan sauce. Definitely weird and definitely tasty. The eggs do look like they’re watching me, though…
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Does this mean that it’s from the “Impossible” meat-less brand, or that it’s one of those recipes that says at the top “I know this recipe sounds crazy, but trust me”?
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Tex-Mex lasagna (chicken) and a small batch of matcha pistachio-cashew nut balls for snacking on…and using up pantry items. Have a nice weekend, all. Spring puts us in a green mood. 
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I 
small bites and those are the ultimate swanky small bites.
So now I wanna’ cry.
Yum! I have fresh hocks in the freezer. Are yours smoked?
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Nope, fresh not smoked. Fresh is want you want I think smoked hocks would have much too strong a taste for this dish.
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I wonder if Ovaltine would work. 
I asked a chef why most recipes call for kosher salt instead of just salt. He said most kosher salt has about the same weight. It makes measurements more universal and cuts down on over or under salting.
But be careful if you’re using volume measurements. There’s a big difference between the two major brands, Diamond Crystal and Mortons. Mortons is twice as salty by volume, because the particles are smaller. Another reason to use weight measurements in baking.
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Probably! I haven’t had Ovaltine in awhile but I remember it tasting similar. Malted chocolate drink.
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He may be correct in the context of the restaurant business, I don’t know; for home use he is dead wrong. Famous consumer brands of kosher salt are very different.
Welcome to the lunch thread, Jiaozi.
Speaking of “weird”, I get asked all my life “why are you so weird?” and my answers are, depending the intelligence of the askers, “Me, weird? Always!” or “Why are you so boring and narrow-minded”?
Do you eat the balls straight up?
I am thinking of making something similar with chopped medjool dates. I usually just gobble up the dates and wash them down with strong hot tea.
Big, late, warm lunch.
Pointed cabbage with fresh turmeric (I can’t stand the powder), dried shrimps and a spoon of Sichuan broad bean paste. I prefer this cabbage these days as it’s smaller and sweeter. And besides, it takes us faster to finish the whole head.
Scrambled eggs and tomatoes but this time eaten as a soup.
Fried taukwa tofu. The sauce is loaded with ginger, dried shrimps and home-made chilli crisp sauce/paste. Taukwa tofu has a springy bite and can be fried, braised or minced. My favourite tofu.
Leave Gose to the Germans! Have tried many non German Gose and they were a waste of calories. The foreign brewers try too hard to capture the original taste and ruin it with too much salinity. I even went on holiday to Gose heartland (Goslar and Leipzig, Germany) and tried them all for myself before slagging it off. I approve of this one by Insel-Brauerei.
Non food photos below.
Yesterday. Big hail shower and my garden table.
Nothing interesting in the woods lately. Trees are still bare and everything is ugly. These particular woods are very sandy and double as military training terrain. I pretend it’s sand dunes like on islands I have visited.
Calf deep in sand and the sea is nowhere in sight.
Daydreaming. No foreseeable future here. The government has left us for dead.
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They are the third ingred in the mix I follow. Gives the dough that natural sweetness, sticky moisture that’s tasty and makes easy task of shaping. Yes, straight up!
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