I seriously don't think there's a better method for basmati or brown rice than this. I might have to buy a miniature oven just for doing this.

When you cook basmati by baking it at 190 degrees in a closed pot, it becomes fluffy and perfect. It also does this though

found a new kind of translucent cube (edible).
Bold and fascinating choice to make the lemon ones taste more like lemon rind (the taste of a curse) than what you'd expect or straightforwardly enjoy. Fun!

I've started doing it again, this time with four process changes: Adding more chillies to the nukadoko, keeping it in the fridge, always using unchlorinated water to hydrate it, and mixing it with chopsticks most of the time instead of using my hands despite what the obaas say.
Delicious so far.

I started having apple simmered in five spice on this and it's insane.

Current recipe: glutinous rice flour, equal part of ceres organic fiber mix, water. Fridge for a while so that the psillium can unspool. Roll flat on floured board then boil for 3 minutes. Slice into strips, bake for 15 minutes at 195C.

Further refinements expected though.

They may not look like much, but these crunchy chewy spicy morsels are the outcome of a successful test of home made rice snack recipe that incorporates ceres fiber mix (psilium, oat bran, linseed) and I believe they're going to save us from going diabetic on the supermarket brand

Recently discovered that you can simmer diced apple with cinnamon [nutmeg, ginger] and it rules. Goes well on oats. I've also found oats to be really satiating.

Hmm, the bag of shishamo I bought from japanmart in new zealand says it's from china.
Is it that they're endemic in the wild in japan, though china might be farming them? Or maybe they were just sent to china to be processed.

I was a little worried about declining stocks, but apparently these ones come from china?? so I would guess my decisions aren't correlated with the bulk of the market... but also there are shishamo farms now.

Less fun fact: Regular sized fish are so high in heavy metals that once you control for demographic confounds, eating fish is net negative to health.

Discovered Shishamo, a small roe-filled freshwater fish popular in japan. Probably my favourite fish, now.
Fun fact, smaller fish will generally be lower in heavy metals.

Praises to Gopala in general, but I just tried the full cream variant and it's very special. It's half way to becoming ricotta. I can't imagine how luxurious it would be if they sweetened it but they don't because they're too real.
(Well maybe I can imagine that because it'd just be like Chobani)

Would you like to eat the other half of this giant pie thing I made in one sitting with me

Currently living the kingly way and drawing all of my hydration from cucumbers.

takikomi rice is just rice cooked in dashi with finely cut vegetables and stuff... of course it is. Why wasn't I doing this before. After learning about this and oden (also ridiculously simple) I might be done with ramen? It seems that dashi has better uses.

Oh, actually they're australian...

Bundaberg spiced ginger beer got me jolly. Yet another nz thing I recommend.

When I discovered monkfruit extract, I was then able to make a delicious sweet milk drink without sugar, and I said, "ahah, now I will face no consequences for skulling a litre of this stuff a day", and then I shat chalk

The quintessential pickle, the peak, which I've craved since before I knew it existed, is "nukazuke", a pickle made by fermenting vegetables in damp rice bran. I've been unable to buy anything that comes close to it in stores, so for a while I made my own, only stopped because it was too dangerous.

(the page ods.od.nih.gov/factsheets/V...)

So at this point... why should we even maintain this concept of "vitamin D" given that it doesn't get us much closer to knowing how to measure or control the part of the phenomenon that we actually care about.

There are a whole lot of positive health associations with having higher blood serum vitamin D levels.
But I just got around to reading the NIH page on vitamin D and apparently even though supplementing raises your serum levels, it somehow does it without providing any of those health benefits.

That said I *would* add yellow coloring to my banana milk to make it extra yellow if I had any (also egg farmers please add more carotene (orange) to your chicken feed to make your egg yolks more orange, it's important to me), and I *will* be adding guar gum to make it extra thick.

I've always loved banana flavored milk. I just tried blending a banana in milk and it tastes exactly the same. Once again astonished at the culture's willingness to do it with isoamyl acetate and guar gum instead of just using a banana.

I guess there's something unique about about McDonalds's combination of cheese and sweet pickle flavor that they've perhaps deliberately replicated here.

I'm going to hope there's some deeper reason we like that flavor rather than just everybody wanting mcdonalds.

I've reflected on this and I regret to inform you that the reason is probably just that it tastes like mcdonalds :( nothing else tastes as much like mcdonalds as this.

We never considered the possibility that you could make that by just mixing a dip and a relish because we didn't want it to be true.

but this? for some reason this rules

Ever try just using a bunch of dried garlic? Afaict it has the same flavor (unlike canned, which usually has added vinegar) but is much easier to prepare (just add water)

WOW IT'S SO GROSS! And not gross in a good way! I'm actually not going to eat it!