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- Indexed issues, last 90 days
- 16
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- Sep 26, 2026
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- Jul 31, 2026
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Use The Force. Start at the Finish. Part 2. (opens the original)
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Fragrant by Any NameBefore I get into all the Chinese symbols I want to say that this technique works with a jar of mayo you get from your local grocery store. Use your amazing seasoned mayo in tuna salads or on pasta salad or sandwiches. It’s all good. But most people think this is about hot oil. So, 炝 or 炝拌 (qiàng or qiàngbàn) is a cooking technique for what the Chinese call cold dishes. This one is especially known for creating fragrance. It can be from aromatics sucked into hot oil, but what
Use The Force. Start at the Finish. Part 1 (opens the original)
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Curing Pickling Fears Here’s a rough guideline (or recipe) for any vegetable, really. Obviously if you like garlic - add some more. Shallots also work brilliantly, but discrete. Raw shallots can be very bitter. You can completely omit the soy sauce and add a little more salt or fish sauce. Vegan, vegetarian or not - use what you have. This recipe is for really quick pickles, typically not ferments. That means you either eat them right away, or after a few hours or a few days in the fridge. But t
What does tempeh want from your life already? (opens the original)
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Tempe(h) (opens the original)
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Tempe(h)Since the 1970s when Bill Shurtleff and Akiko Aoyagi published The Book of Tempeh, a lot more of the world became aware that soybeans were convenient and useful to make into tempeh, and that indigenous black soybeans were most likely the first thing to ever be made into tempe in Indonesia thousands of years ago. But soybeans are hardly the only thing that tempe can be made from, and tempe is hardly the only thing that can be made using a microbe or mold called Rhizopus. In fact, a recent
Salt Stock (opens the original)
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Over 100 years ago the USDA, an agency of the US federal government, gave the official seal of approval for techniques that people who were fermenting or pickling or preserving things were already doing. It encouraged fermentation with microbes. At the time, hot water canning was the gold standard for what were called Fermented and Acidified Vegetables. But that could be a pain in the ass, and completely unrealistic, especially for a busy farmer trying to harvest crops. Small and large pickling
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