My only suggestion is to cut off contact with your toxic parental unit if at all possible. I’ve had to do that and in the end for me it was the most positive decision I could make. This was after many years of her bullshit and not listening to my requests for her to stop or mind her own business.

Woohoo, yay for doing some historically inspired cooking and your substitutions all seem quite reasonable in keeping the original ethos of the dish. I personally find cooking to be a great way to learn about a specific spot on the spacetime continuum.

Schmancy Frenchy de Buyer mandoline owner seconding this motion. I rarely use it but when I want perfectly even thickness/cross section with no variance from front to back of the cut I will drag it out. Potato or vegetable gratins, zucchini kimchi, bread and butter pickles, potato/veggie chips all get the full deal…

No mention of a granton edge knife? It’s not a perfect solution but it does reduce stickage when slicing stuff. The other trick I’ve found is to tilt the blade slightly to the side of the offcut. As you slice and things slide up they fall off out of the way more than not.

I’m working on a small batch of cucumber kimchi, quarter cut style sticks. I need to experiment to see if my meh attempt at cucumber kimchi last year was due to overripe specimens or my flavorings just aren’t working with it. The batch of zucchini kimchi I made a few weeks ago turned out FUCKING AMAZING though, and…

If I can make a suggestion, try to find a shop that specializes in electrical issues. A long time I had a car that would regularly kill batteries and three different shops said there was nothing wrong. A friend recommended a shop that specialized in electrical work, they found a fault in the alternator swapped it out…

I wasn’t trying to say you were being culturally insensitive, but it’s sure not an easy way to make a living. In many places its in no way can be considered “fair trade” goods when the farmers are living in poverty. Nobody is perfect but I do try to buy fair trade products like saffron and tea (Makaibari is my…

FTFY - EXXXtreme Ultimate Slip Scheisse ‘N Slide!

Unfortunately it takes like 1/4 to 1/2 acre of planted corms to harvest that one pound of saffron stamens... not to mention the enormous and backbreaking work of plucking each trio of stamens by hand daily over the course of several weeks each year. I just want to grow a nice raised planter of a few square feet that…

Fuck Bottas, he’s had years to prove his worth and has flopped too many times IMO. Give young George a chance next year!

The garden is doing great, more zucchini and squash than I can give away or use, got my first harvest of 10 inch long roma beans today, cucumbers are coming at a reliable rate more than I can use, all of the annual herbs are overgrowing and the first early girl tomato should be ripe within a couple of days depending…

I’ve contemplated growing some camellia sinensis as shrubberies or a hedge, with the remote chance I’ll ever actually go through the process of making oolong or black tea. The tea idea is more plausible than my dreams of growing saffron croci for harvesting.

I came to love warmer kartoffelsalat after I moved past my mother’s version, that I hated growing up. My key changes are not peeling the potatoes, whole grain mustard, caraway and celery seed, lots of coarse black pepper and using way more bacon and fat than my mother could ever contemplate. Maybe it’s strayed too far…

It’s about damn time he hosted and he’s the ONLY host that seems even remotely appropriate for the permanent job.

Is achiote powder actually an imitation food product though? It’s just ground annatto seeds, not like you’re using red dye no. 40 or something. Since most yellow/orange cheese are actually colored that way with annatto or another additive I think you get a pass on calling that imitation even. 

Shocker, narcissistic sociopaths never change. 

I’d go for the tubs of mozza balls/pearls on this one but that’s just me. Otherwise much want. 

Ok I think I’ve decided on my menu. Going to go ‘Murican but not, with Korean style beef short ribs kalbi grilled, some fried Korean style wings, caulirice and a bunch of small banchan sides from whatever garden veg I can approximate something. Quick pickled cucumbers, gotta get out a book to find a recipe for the…

Can you please send me all of that out to California, prettyplease? Well I’ll skip the beer and steak, but the rest of it. I was thinking what’s the least ‘Murican food I can cook this 4th but if I had your spread I’d be all in. I might die eating it, but would be a good way to go. 

I wish Bonchon had thighs, but I’ll take Bonchon anything over Wingstop if they’re adjacent.