Recipes I plan to try: (this is partially a reminder for myself)
(Just a quick pass through of recipes bookmarked this morning to make at some near point in the future…) Most of these turn out to be vegetarian.
Zucchini Fritters – Another use for those summer squash things that are proliferating right now. I may try amaranth flour, since I generally cook gluten-free at home.
Savory Pumpkin Hummus – Anything goes in hummus! And, it’s Pumpkin Season!
Aani Basar – a Sindhi chickpea recipe.
Korean Perilla Cabbage Pickle – Perilla is a leaf in the mint family; it doesn’t taste quite like mint, but I like it in Japanese cuisine.
Taro Soup – (While this Korean dish is made with beef, I can see someone subbing in mushrooms instead.)
Reykjavik Salmon Salad – A nice brunch idea.
Kadai Tofu Bindiokra – Some good-looking tofu with lots of great okra in a flavorful-looking Indian dish.
Here we watch as the multiverse (or at least, the Internet) tackles artisan water! Didn’t know there was such a thing? Well, click away, and watch this very informative video about artisanal water here and around. At any rate, I love my own personal artisan tap water! A little heavy in calcium, but it could be worse. There’s NO chlorine! (Do watch — it pokes holes in a lot of pretentiousness.)
Click the link under the photo.
A Gene for Sweet?:
And then, what about the “Gene for Sweet” — I’ve been pretty aware we don’t all taste sweet the same way — I have little interest in that flavor except periodically when it works with a dish – and it DOES work with some! Sweet is also great with tart when found together in good fresh fruit! I also can tell instantly if the sweetener is artificial, or stevia — because none of those really provide the proper taste of “sweet” to my tongue — the artificial ones have that horrid aftertaste and stevia, frankly, doesn’t taste remotely like sugar or anything I’d want to consume. (I’ve wondered if this is like cilantro tasting like soap to some folks…) I do know that stevia is healthier than most other sweeteners, but eating something that tastes like I’d imagine old gym socks to taste isn’t going to get me anywhere. Better or best bet (for me): limit the regular sweeteners. (I do a little maple syrup, a little honey, a little orangutan-free minimally processed palm sugar.) And MUCH less than most recipes call for.
Oh this really sounds like Fun Art!
And I do appreciate the Japanese art style and aesthetic. If I try this, I will use edible colorings. I might play with my food, but I’ll eat it after. Oh, not those “food-grade” colorings my Mom gave me when I first went out on my own (30 years on, I still have those: they’re great for making props for mad scientists at Halloween, or for odd photo-shoots…)