Thread by @UnlawfulEntries

People traditionally do an annual review of their productivity. Here's mine, dishes I added to my repertoire this year, because, ahem, I am not my job. 2022 began w/ me rouxing the day for a seafood gumbo. #poliscicooks 1/

It's not burnt! I made basque cheese cake for the first time. it is caramel-y deliriousness, no crust. bonappetit.com/recipe/basque-… 2/

Lucas Sin's cold sesame noodles were a revelation. Search out Chinese sesame paste, tahini and peanut butter are not good subs. foodandwine.com/recipes/chille… 3/

I sous vided a whole octopus, dried the legs, brushed with EVOO, dusted with pimenton and grilled it for texture. 171F for 4 hours. 4/

I went through a crudo phase. This is salmon sashimi, evoo, salt, ponzu sauce, peach slices and chives. 5/

More crudo, this one is hamachi, sprouts, yuzu kosho, evoo. 6/

Ate a "lasagna" at Kimika in Soho made of a dashi reduction sauce and Korean rice cakes in lieu of pasta. Delicious. foodandwine.com/recipes/crispy… 7/

Made baked apple cider doughnuts for the first time, changes to this recipe: I took 1.5C of cider and boiled to reduce to .5c, dusted with cinnamon and ground cardamom. seattletimes.com/life/food-drin… 8/

Finally, 3 dishes that are not new additions to my repertoire, but they are visually beautiful. Bittersweet molten chocolate cake w/ raspberry coulis. bonappetit.com/recipe/molten-… 9/

And fideuá the Catalan version of paella made of thin pasta instead of rice. cooking.nytimes.com/recipes/101615… Some people rock climb or macrame, I cook to stay sane. Happy holidays, all. FIN/

Oops, got disconnected from the thread, winter citrus salad with watermelon radishes, red onion, pomegranate seeds. Dressing of evoo, citrus juice, pinch cayenne.

One friend saw this thread and said I "don't live the life of a typical academic." I don't expect everyone to cook as much as me, but I do hope you are not all work all the time and something else that is not work brings you joy. Life is too short.