Notices by Adrianna Tan (skinnylatte@hachyderm.io), page 18

@skye yeah I just recommend the rice cooker cos you can put everything in one pot and walk away and really just eat from it through the day. I see it less as a cooking method and more of a depression cooking technique for me

@skye I would recommend getting a tiny rice cooker, and just doing rice topped with leafy veg and anything you want.

https://ricecookerjunkie.com/easy-and-delicious-vegan-rice-cooker-recipes-for-everyone/

@skye rice paper rolls are easy and shelf stable and cheap, should be easy to get in Germany as well

Fill it with anything you want

No need to cook, but you can also pan fry it

https://www.vietworldkitchen.com/blog/2019/09/rice-paper-buying-guide.html

@aud sort of the modern version: https://www.rivbike.com/products/lugged-roadini

Also check out the bikes on bluelug.com. Japanese store but the brands they carry will give you a good sense of what to look for locally!

@aud I like the closeup here https://www.renehersecycles.com/1995-rivendell-turning-the-tide/

In which I continue to say WTF

https://en.wikipedia.org/wiki/Little_Danes_experiment

One Bay Area city recorded its highest 3-day rain total in 1,000 years, while a 15-foot sinkhole opened up on the 101.

https://patch.com/california/san-francisco/bomb-cyclone-breaks-thousand-year-record-nws

#BayArea #Weather

@kkeller haha yes, i just find it very mid and not fatty enough. i have other preferences.

@PJ_Evans yep, so in a similar vein i feel like a lot of SF Chinese food is 'home' food and not 'restaurant food'. like if i'm going to pay so much money i expect restaurant dishes

And in a modernizing world, it's also indicative of an effort to cook Chinese food in a way that's done without shortcuts.

Like they will absolutely cook the soup for 12 hours, not 20 min; they will make the fishballs from a whole fish themselves (sometimes even from fish they caught), not buy it from a factory. A lot of the 'decline' in food quality in those parts of the world come from the industrialization of parts of our food chain, too. These people use the term to signal 'craft'

@amin they spell is as kochabi as well

@amin oh all over Penang I saw those recently

Like recently I heard a Hokkien podcast talking about how Taiwanese people think the most nostalgic and traditional food is ‘railway bento’ but it’s really from not that long ago and started because of the Japanese occupation

When I think of 古早味 foods in a Hokkien context I think of things like hearty pork rib and shrimp noodle soup for breakfast or like 卤面 stewed noodles

Speaking of Chinese restaurants, there’s a term I like that I see in Hokkien speaking parts of the world. I like it better than ‘authentic’ (also silly to claim you’re an authentic restaurant in Singapore / Taiwan / Malaysia)

They use 古早味 (ancient or nostalgic flavor) to signal that they cook things old school way, or it’s food that reminds you of your childhood. How far back? Nostalgia is a helluva drug so literally what your grandparents ate and no further I think

#Food #ChineseFood

@pagrus @RAPIDPUNCHES oh on week days i tend to post sea creature photos (i work at an aquarium)

@pagrus @RAPIDPUNCHES oh so fun!

@thepoliticalcat oh noooo

well i think ming's tasty in oakland chinatown is super good for dimsum but go when they open in the morning or got very long line

@matt in SF: Cantoo, Spicy Taste, Hai Ky Noodles

in Millbrae: Royal Feast, H&L Peninsula

in Fremont: Bing's Dumplings, Din Ding

in San Mateo, Milpitas and Fremont: Ox 9 Lanzhou Noodles

in Oakland: lots of places but i think Ming's Tasty is one of the best and cheapest dimsum you can get (way better than any of the 'take out' spots and as good as the fancy sit down places but cheaper)

really have to break it down by cuisine (i'm writing a post)

@thepoliticalcat mee goreng mamak v good at curry leaves!

sometimes i think i'm also responding to a certain lack of complexity and sophistication with chinese food in sf, where it *tends* to be largely evolved from the Toishanese food of the past. as someone who grew up around *many many chinese cuisines* at a far more abundant time and place, a lot of that food feels very.. quaint, like food that my grandparents will eat

whereas i'm used to having very extensive, abundant, labor-intensive foods when i go out to eat, not.. homey food (which i cook)