Some leftover truffle from last night so of course I had to make the One True Pairing from truffle canon: Truffled Scrambled Eggs Keep your truffle in a sealed container with some high quality eggs for a few days to infuse the aroma. Crack the eggs into a cold pan with butter.

Was thinking back on the process behind creating this dish and it's actually quite a fun little tale so... Story time! 👇

https://twitter.com/shrinetothevine/status/1232872966884454402

I had first become enamoured with Troisgros during a binge of Chef's Table. It's a fascinating story of one of the most prolific families to grace culinary history.

Ingredients for dinner tonight: Handmade pasta, alba white truffle, ricotta salata cheese Did I go overboard? Yes. Was it glorious? Also yes.

What ABCs don't understand is that Mooncakes are basically used as a flex in most of Asia. Both for the gifter and the receiver. No one really cares how it tastes.

https://twitter.com/bayes_baes/status/1310841929827905536

My girlfriend sent me a photo of this and joked that this is what social capital looks like. But she's right. Not everyone cares, but for those that do a photo of mooncakes from Ultraviolet (most exp rest in SH, starts from 700pp) is a lot of fucking clout points.

Had an interesting dream last night that was basically a fully formed story: The Landmark Chronicles, a story of a washed up once-rich family gathering back in Landmark city for a reunion, so-named because of the family's claim to fame of Landmark luxury watches Landmark Watches as a company had been acquired long ago by an unamed multinational, and the family's wealth has been squandered to the point where only Landmark Mansion, taking pride of place in the center of the city, is left.

The spicier take: Peranakan food exists because Chinese people want pork in their halal food

https://twitter.com/lim_jialiang/status/1303863987730223104

Fun fact: Nasi lemak is an integral part of the traditional Peranakan wedding ceremony. The groom's family would send a lacquer box with nasi lemak the 12th day after the wedding, signifying that the marriage has been consummated and the bride is accepted into the family.

Ok I actually really enjoyed the 1 like = 5 pull-up challenge so I'm gonna try this again with stuff I should be doing but definitely don't do enough of. No upper-body work this week for obvious reasons. Vote for my mode of suffering below. Poll closes in 48 hours. For the record, all of the above feel to me like more effort than pullups, so this is probably be a more painful grind to get through. You know, if it matters to you guys 🙃

Salmon as a Sushi, a One-man Norwegian Psyop. What if I told you that Salmon Sushi was not Japanese? That even the *idea* of Salmon Sushi didn't exist until 30 years ago. That we now have Salmon Sushi because of this one man. Bjorn Erik Olsen. It was the 1970s and Norway had just figured out how to commercially farm salmon at scale. What an exciting new era! Except one problem: No one wanted to buy it. Supplies started piling up, and farmers were getting desperate.

Ok let's see how much my followers want me to suffer. Posting this as I go to bed, but shall do 5 pull-ups tomorrow for every like that this gets. (I hope I don't regret this) JFC guys I regret everything.

Deboned suckling pig, rolled and sous vide at 60c for 12 hours. Chilled to room temp before deep frying, twice. Uber crisp skin without overcooking. Absolutely perfect. This was inspired by Kenji's 36-hour porchetta and his double fried Popeye's chicken. He uses 36 horus at 72c but suckling pig doesn't need a 36-hour tenderising period, and cooking it past 60c will lead to loss of flavour.

seriouseats.com/recipes/2011/1…

Me this morning: I'm gonna stop grinding SoundVoltex so much after I figure out how to pass only my railgun on Maximum.

Me an hour ago: *passes only my railgun and gets AA on it*

also me: do i have to stop playing this game now For reference, what the song on the game looks like (not me)

When I was a kid, the Blue Power Ranger, Billy, was my idol. He showed me that even though society might consider it uncool to be nerdy, you can do so much more than those who aren't. Perhaps that why my favourite colour was blue for the longest time. I wanted to be an AeroSpace Engineer for the longest time. I reasoned that if the world didn't have mecha designers, being a rocket scientist would be the next coolest thing. Obviously no longer a dream of mine, but fun to look back on.

Just discovered someone that rates wine by describing them as females he wishes he could go on dates with. Bet he thinks he's a real fucking genius coming up with that concept. He really loves his Harvard MBAs

Aesthetic Identity: An Ongoing Thread. I think that everyone fundamentally has an aesthetic identity in each of our five senses. Each facet of this aesthetic identity is either strongly or weakly manifested, but exists in some shape or form. 1/ An aesthetic identity is not one that is created overnight, but one that is guided by both your past and present. As an entirety, it conveys who you are as a person. 2/

Shokugeki Food Thread #4. Ravioli di Aragosta/Langoustine. Today we take a closer look at the first dish that Erina cooks in the Anime, talk about everybody's favourite, profanity-spewing celebrity chef, and have our first example of unabashed plagiarism! Ravioli, the original Italian dumpling. It's traditionally square in shape and filled with ricotta cheese, but it's one of those dishes where you can let your imagination go wild. Minced meat, mashed vegetables, seafood. Anything goes, really.

Getting ready to make some crayfish pasta tonight Grinded up the shells ready to be sautéed in some butter before being turned into base stock for the sauce

Shokugeki Food Thread #2: Boeuf Bourguignon. The first dish that Soma cooks in Totsuki, and a classic French beef stew. Soma has to make a second batch in a hurry, and makes a slight alteration to the original ingredients, which I'll talk about later. Like many traditional dishes, the origins and history of the dish can be a bit fuzzy. The name literally means Burgundian Beef in French, which hints at its origins.

Shokugeki Food Thread #1: Transforming Furikake Gohan. For his entrance exam into Totsuki, Soma decides to create a spin on Furikake Gohan, which horrifies Erina with its peasant roots. This is a recurring theme in Soma's cooking that constantly delights me: Taking what appears to be food for the masses and elevating it to unparalleled deliciousness.

Shokugeki no Soma really surprised me with its depth and breadth of food references and trivia. Now that I've finished binging all the currently released episodes I thought it might be fun to dive deeper into each individual dish that the show covers. I'll talk about the history of the dish, whether the recipes make sense, little bits of trivia that relate to them. I hope to at some point cover all the dishes. It's a nice way to beef up my bank of useless food knowledge, and hopefully there'll be people here that enjoy it too.

Angus beef burger with some homemade milk bun. Will post process pics later Started by slow roasting the beef patties in a 100c oven to bring the meat up to just shy of medium rare. Comes out to rest, dry out and cool down a little.

You know how people have a wistful nostalgia for a time they never experienced? Like how people seem to obsess over America's jazz age with ridiculous speakeasy bars? I think there's no example that's cuter and more charming than Japan's "Ivy-League Style" Ivy Style started in the 1950s, over a backdrop of post-war Japanese reverence for America. You see this in their obsession with denim, too, but that is a thread for another time. It typically involved a blazer, striped tie, oxford shirt, and khaki trousers.