I don’t know why this has so few stars, it is without question the best comment

Eh, sourdough is fickle, particularly when people are first learning. It is, in fact, kind of difficult. Is it impossible, beyond the reach of all but the best home chefs? Not at all, but it isn’t exactly an introductory loaf. There’s a lot of things that can go wrong, at a lot of stages.
It starts with the starter -…

Home Cooking is, as you might expect, SO MUCH FUN! 

Racist Sandwich and AnthroDish are two of my favorites right now - they’re both good at highlighting voices you don’t hear as much in mainstream food media, and examine issues we might not always be thinking about in our daily lives. Cherry Bombe is a little more focused on chefs, but I really appreciate its work…

Yup ~ it spread through South Korean social media because of a TV show where the host went to Malaysia, had some, and compared it to a Korean candy. There’s nothing Korean about it except that folks here think it’s a cool thing to spend a few minutes on and throw up on your insta. It’s weird, it’s like the author…

(sigh)
I don’t want to be grumpy, but I am.
The info in this article makes it seem like maybe they haven’t read the other article, because: 
Dalgona coffee didn’t start on tik tok - it’s from SE Asia and became popularized here in SK because of a TV show (and it spread locally mostly through instagram and youtube, not…

Thank you, I was looking for this extremely correct opinion, and shocked they didn’t include it.  Especially since they included corn in their list, despite corn being one of the very few canned foods that tastes just as good as frozen.

Wait, used to? USED TO?
I mean, sure, tourists eat dalgona/bbopki, but so do lots of Koreans. LOTS of them. Sure the love is mostly fueled by nostalgia, but plenty of folks of all ages still eat it. Yes, there are fewer street vendors selling it, but that’s not because locals never want it.
It’s also the flavor of the…

Not very similar - I’ve had that coffee before, and it’s absolutely wonderful, but this is more like a foam of sugar and coffee that floats on top of milk.  The kind of coffee you’re thinking of is almost like a milkshake, right?  This is definitely just a foam.

It will work, in the same ratios.  You might get a stronger taste, but it’ll work just fine.  Balance it by increasing the amount of milk you serve with it, not water or sugar.

Thank you so much ~ I grew up in Portland, and a Portland without Powell’s is unimaginable to me.  

I just . . . I can’t . . . GOOD GOD, WHAT IS WRONG WITH AMERICA???
For real, I’m chilling here in SK where we’ve been dealing with this stupid virus for weeks now. WEEKS! And yet our grocery stores are fully stocked, and there is paper aplenty for wiping asses. The only thing that is hard to come by are masks, which …

I’m hopeful because it seems like the worst may be just about over in terms of the virus, for now, where I live. For the past few days, things have been trending the right direction and there’s been more people recovered than newly infected. The fatality rate has crept up a bit, but it’s far below what it could be.…

Allison got my vote, but shame on all of you for not having coconut cream pie here OR it’s most glorious rendition, haupia pie!

Yes, we would! Get on it, pronto!
(Sorry, I’ve been “social distancing” for a month now, and started working from home most of the week and GOOD LORD I NEED ENTERTAINMENT!!!)

Maybe you should have said that ~ instead, what you said is that cream of mushroom soup is something every country has. What you meant to say is that there is an equivalent to cream of mushroom soup in every culture.
I also think there’s a pretty big gap between the role of canned cream of mushroom soup and say, miso…

I would love to do that but they’re pretty hard to find here, and expensive. And meat is expensive, too. But someday!

Now I am even more confused by what you mean.  You are aware, yes, that it is not something present in all cultures, right?

Just a clarification ~ kimchi existed well before the introduction of chili peppers, and even today, many versions do not require their use.  

Now’s a good time to ask yourself of any vegetables on hand:  Can it kimchi? (the answer to this is always yes)