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I think a lot if not most people don't read dvs1 in its intended way lol but i hear you

Working in food is depressing. I just got offered $16.50 at 3 michelin star place doing pastry in NYC. I'm accustomed to what's traditional in fine dining but my god who can live on that

re: easy shit i call this one lazy bitch tom kha 1) wash and put sticky rice in rice cooker 2) slice onion(eyebrows not rainbows), bash lemongrass, slice a tomato. sauté for a minute. add coconut milk and vegetable stock from freezer. balance with shoyu/miri/palm sugar/whatever 3) add cubed tofu and...

finally sunny in sf

on the right and nothing has changed

@ques, for cooking I mostly riff unless I'm learning a cuisine I'm unfamiliar with, like right now I'm learning some Iranian things I haven't done before. Or when I learned hella curries, I def referenced recipes. Baking-wise I have a lot of recipes on hand that I've written that were probably based...

To those asking about the koji palmiers--- I grew koji on rice, as you would to make miso, shoyu, etc. and I just cultured cream for a day or two with it. Shook the hell outa it and tada, butter. I tried to get a fair amount of the water out because for properly laminated doughs you need high qualit...

I been rereading, flipping between dandy bullshit (Derrida's The Animal That Therefore I Am ) and stuff for a socialist/marxist reading group. It reminded me how much I enjoyed Gramsci in a Power and Hegemony seminar in grad school so I'm revisiting The Modern Prince which I'm liking for the second ...

Thinking about my mortality as soon as I close my eyes to sleep

Also running when I’m outta shape for running

some recent foods: buckwheat blintzes with sauerkraut and potato https://media.discordapp.net/attachments/823971872185384970/834875613876977694/000534230027.JPG?width=863&height=573 sour apple sour cream custard pie https://cdn.discordapp.com/attachments/823971872185384970/834875688313946192/IMG...

dill sniffin aspen boletes (Leccinum insigne)

I feel bad saying this but I had a pretty solid last year. I was briefly unemployed when everything closed last spring and it was fantastic--- I've never gotten that much done in my life. I improved upon a lot of food skills and wrote a full notebooks worth of recipes: honed my bread shaping, gained...

Picking out clothes and setting up tea situation the night before since I wake up ungodly early for work

Also reading for ten minutes in the morning

za in my mud oven+homemade goat milk mozz

I really loved living in rural Utah the past few years. Beautiful state with less people than the other pretty parts of the western US and endless public lands to explore. Backpacking without carrying a tent is nice too since it basically never rains. You just need to forget any bar culture (in the ...

Thumbing through the Joe Beef cookbook makes me want to visit Montréal. What are y'alls favorite cookbooks I work in food but have a pretty meager cookbook collection, the ones I use most are 660 Curries- Raghavan Iyer Essentials of Classic Italian Cooking- Marcella Hazan Japanese Home Cooking- Son...

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