Jez boosted

open call for food zine 

In the midst of our collective quarantine, I’m fighting against my lack of motivation by putting out an open call for a zine. My relationship with food/eating/cooking has changed dramatically in these weeks of physical distancing, and I want to document my experience alongside that of others. Looking for text, images, lists, recipes, for a digital zine which will be shared freely. Please share this fwd. More info here: zine.alicestrete.me/

Food Fight: Deemed “essential,” grocery store workers are fighting to be treated that way

thebaffler.com/working-stiff/f

Show thread

non-vegetarian food 

Last Thursday, I made xôi for the first time (as well as some baked chicken) since the grocery stores only had sweet rice. But, yeah, it’s definitely something I need to work on. The rice was not as soft as I would have liked, so I definitely need to soak or steam it longer (I soaked the rice for four hours and steamed it for 20 minutes).

PS: I combined/edited multiple recipes. Feel free to do a variation. It’s great meal prep.

Jez boosted

relief funds for USian restaurant workers 

From my wife, who found it elsewhere on the internet:

Do you know any restaurant workers that might want to take a look at this? If so, please share!

"Through this Fund, grants will be made to restaurant industry employees who have demonstrated being financially impacted by COVID-19, whether through a decrease in wages or loss of employment. These grants will be made on a first-come first-served basis, subject to availability of funds. 100% of the Fund’s proceeds will go to providing grants to restaurant workers. This Fund is operated by the National Restaurant Association Educational Foundation, whose mission is to attract, empower and advance today’s and tomorrow’s restaurant and foodservice workers."
https://rerf.us/

non-vegetarian food 

We biked for two hours today, and then had an impromptu picnic 🚴🏻‍♀️🌞

Jez boosted

random kitchen science tip 

Turmeric is very tasty but it can and will stain everything it touches a bright fluorescent yellow colour. But the molecule which causes that colour is broken down by ultraviolet. So if you don’t want your chopping board or wooden spoon to stay vibrantly yellow, leave it in the sunlight for a couple of hours and all the yellow will be gone.

Just make sure it’s not sunlight behind a window. That probably won’t work, because glass blocks most ultraviolet light.

#FediKitchen

Jez boosted

Covid-19 adjacent, Access to free cookbook library 

Ckbk is offering a month's free access to their cookbook collection! I haven't taken a look at everything, but I've enjoyed Peter Reinhart, Paula Wolfert, Elizabeth Andoh, and Rose Levy Beranbaum's recipes in the past, and I highly recommend the book Seductions of Rice, if you want different ways to cook a staple. Feel free to recommend others!

join.ckbk.com/cookthroughthis/

(Also, it is very easy to save webpages for future use....)

Jez boosted

This may be helpful for coops and other groups right now.

grocy.info/

If you live in and cannot afford groceries, Revolutionario North African Tacos (HSC) has transitioned into a food bank this weekend. It is open today and tomorrow from 12 to 6 pm. For more food banks, visit lafoodbank.org/find-food/pantr

meat 

and less rich in flavor, but still delicious. Also, having them as cold leftovers was not an issue whatsoever. It's a great recipe, especially considering that offal is cheaper than meat and more likely to be in stock.

PS: Sergey also used buckwheat flour since I have Celiac and am . It's probably more flavorful tbh.

Show thread

meat 

Over the weekend, Sergey decided he was going to make a pechinkoviy tort on Monday (saveur.com/ukrainian-chicken-l). But given the circumstances, he had to go five stores (i.e., one grocery chain, one Russian deli, and three SE Asian markets) to find livers, dills, and mayo. While he was able to buy the latter two (we already had the other ingredients), he had to substitute livers for chicken hearts. Compared to the last time he made it, it was much more “meaty”

With ‘ restaurants on lockdown (except delivery and take out), I made an ugly, delicious semi-pantry and scramble.

It’s a “semi-pantry” challenge because tofu was the only ingredient in this dish that we bought this week. My BF couldn’t find any fresh or frozen veg in FIVE different markets, but thankfully, I had about 1.5 cups of spinach from last week. The third and last ingredient, besides spices (Thai chili pepper, red pepper, and black pepper), is kimchi.

Jez boosted

A list of regional food banks and a few organizations that are delivering meals and providing cash assistance to restaurant workers.



tastecooking.com/getting-throu

From mid-October to the last week of February, I was on a semi-social media hiatus. But now, I'm baaaaaack!

Also, how's everyone dealing with [] home isolation, quarantine, and/or social isolation? What's everyone cooking up?

Kith Kitchen

All about food, friends, cooking and community.