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TheGiantKorean

@TheGiantKorean@lemmy.world

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Prof Arturo Casadevall: ‘It is hubris to think a fungal pandemic can’t happen to us’ (www.theguardian.com)

Arturo Casadevall is a professor of molecular microbiology and immunology at the Johns Hopkins Bloomberg School of Public Health. He has spent four decades investigating how fungi can both improve and devastate life as we know it. His new book, What If Fungi Win?, charts how we might overcome the rising threat....

TheGiantKorean,
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If this was his way to meet other gay people, I can think of much better ways.

TheGiantKorean,
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Prepare to be caffeinated. Resistance is futile.

TheGiantKorean,
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I hope you were able to get on another flight FOR THE GLORY OF THE EMPIRE!

TheGiantKorean,
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Happy birthday to her FOR THE GLORY OF THE EMPIRE!!

TheGiantKorean,
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Sounds tasty!

I like a quarter apple chopped, cinnamon, raisins or craisins, some ginger, and cinnamon. I have this almost every morning.

TheGiantKorean,
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Good question! My dog gets 1/4, and I eat the other half with breakfast and/or later on.

TheGiantKorean,
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Magnificent. This really needs to be in it’s own post.

TheGiantKorean,
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This is what I do, and it works really well!

TheGiantKorean,
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Installed. Looka really good!

The cards don’t seem to be chsnging for me when I rearrange them. Otherwise I’m really liking it.

TheGiantKorean,
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It’s really not too bad. You just need to get all the ingredients together and follow the steps. Cucumber kimchi is my favorite and pretty easy to make.

TheGiantKorean,
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The idea is to use store bought ice cream. Literally you’re just throwing the ice cream and flour together and baking it, which doesn’t take long at all.

TheGiantKorean, (edited )
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That’s a bummer. A friend of mine tried this and went on a multi month long spree trying different flavors of ice cream for this. The quality of the finished product may depend on the brand of ice cream used.

I’m not saying that this can or should replace baking an actual cake, but if you’re just curious or don’t have all the ingredients on hand (or just suck at baking and want something stupidly simple) this is an option.

TheGiantKorean,
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Looks legit! The color is definitely right. (source: my wife is Goan) Kashmiri chilis are absolutely key for the correct flavor and color.

TheGiantKorean,
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“Why does the holodeck have a drain in the middle…”

TheGiantKorean,
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Hope the website helps you to feel less homesick! Any Brazilian dishes you would recommend to someone who isn’t familiar with the cuisine?

TheGiantKorean,
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It does smell amazing.

Oh man! I used to love Orange Julius. I will have to try that next time. I bet mandarins would work still.

[Discussion] What are some of the nuances of cooking from world cuisines?

For example, pad thai should be balanced between sweet, sour, and salty. Indian dishes don’t have meat as the feature in a dish but rather it’s added for some texture; the dish itself is the feature. Hunan cooking is dry and hot and often sour and differs from Sichuan cooking which it’s often compared against. Generally...

TheGiantKorean,
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Just wanted to note that Indian cuisine is as varied as cuisines from China or many other countries. My wife is Goan, and her family loves meat, especially pork. Their dinners are very meat or fish centric.

Korean cuisine tends to be salty, hot, sour and/or sweet. Something like jjimdak is primarily salty and sweet, maybe with a bit of heat. Kimchi is of course sour and hot.

TheGiantKorean,
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They look great! I love making fermented hot sauce. What does the potassium sorbate do?

TheGiantKorean, (edited )
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Gotcha. Never had a batch go bad on me, but it definitely can’t hurt.

[Question] - What are things you like to cook that are better the second day?

I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven’t tried that you think get better with a little time?

TheGiantKorean,
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Chili is much better the next day. There’s even a chili restaurant in Virginia that makes their chili the day before, refrigerates it, then heats it back up specifically because of this (the name of the restaurant escapes me at the moment, but I used to love going there).

TheGiantKorean,
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Same. I was a Perl dev back in the day. It’s excellent for massaging data.

TheGiantKorean,
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Looks fantastic! Interesting additions to the sauce, I bet that was really good. I’ll have to try adding a splash of soy sauce to my sauce sometime. I’ll often throw in a stock cube.

TheGiantKorean,
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Or -

and just hear me out on this before you make any sort of judgements -

Fuck that shit

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