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1. Embed this notice
   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 03:38:02 JST Adrianna Tan

   Trying to make claypot rice the way I like it, in an oven. There are only a few places in the Bay Area that do it and they do it the Toishan way. It looks exactly the same as Malaysian / Singaporean Cantonese claypot rice but isn’t crispy and burnt, and is far more lightly seasoned. Which is unacceptable of course.

   #Cooking #Food #ChineseFopd

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 03:42:48 JST Adrianna Tan

     in reply to

     I just want a ‘burnt rice across the world’ popup

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 04:00:04 JST Adrianna Tan

     in reply to

     • Jon-o-lantern
     • consumableJoy

     @jkirkendall @consumablejoy yesssss

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     Jon-o-lantern (jkirkendall@wandering.shop)'s status on Monday, 07-Jul-2025 04:00:05 JST Jon-o-lantern

     in reply to

     • consumableJoy

     @consumablejoy @skinnylatte When we eat out in Iranian restaurants I always ask for the tadiqh - the base layer of rice that fries up golden brown in any of the rice dishes they make. Sometimes they slice potatoes paper thin and will layer that as the base layer, and that's pretty tasty, too!

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     consumableJoy (consumablejoy@wandering.shop)'s status on Monday, 07-Jul-2025 04:00:06 JST consumableJoy

     in reply to

     @skinnylatte I am so on board with this pop up

   • Embed this notice
     Zack Stern (zackstern@hachyderm.io)'s status on Monday, 07-Jul-2025 06:32:02 JST Zack Stern

     in reply to

     @skinnylatte yesss. Team crispy rice!