Inspired by the Lao crispy rice salad, Nam Khao. Think, the crisped up rice at the bottom of a pot (iykyk), but also puffed and storable to make adding ~cronchy~ texture to salads (or whatever) just a bit easier. Whenever I have extra rice, I … read more
Sunchokes, also called ‘Jerusalum artichokes’ or ‘sunroots’, are the roots of a type of sunflower. They’ve been called “the potato for diabetics”, as they have similar cooking applications, but are made up of inulin, an indigestible fiber (i.e. good for ze gut), rather than starch. … read more
Egg yolks are super permeable, aka they’ll absorb anything they come in contact with – including the flavors of this soy sauce + mirin marinade! Salt in soy sauce draws out moisture (giving yolks a thicker, more jammy consistency over time), while mirin balances the … read more