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Cake day: June 24th, 2025

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  • Theres people who have very strong perceptions about food, like they don’t like mayo but like the exact same thing if called aioli. My mother will eat a tuna sandwich, but hates the idea of a fish taco. She thinks she hates tofu and is suspicious that any Asian food is secretly tofu, but has had stir fry with chicken and tofu and liked it. No she cannot identify tofu. Conversely, she thinks she loves mushrooms, but doesn’t know you need to cook them so she will add them to eggs or salads raw or nearly raw, and enjoy it. She thinks MSG makes her sick.

    Its kinda like a placebo effect. She got sick at a chinese place once, and soneone told her “Oh its the MSG” and it was just cemented into her mind. Maybe she had raw tofurkey in the 1980s when it was peddled as a drop-in meat replacement.














  • In asia a lot of malls are the bottom floors of apartments, and I see more holistic approaches to mall development; children’s areas, rest areas, small museums, private schools, a DMV, things that improve the sustainability of the entire system even if they themselves generate little revenue.

    I have been meaning to ask how ownership works, do the residents have any say on how the mall portion is run, and if the mall fails, are the residents stuck with the bill for maintaince while living above a rotting mall.

    spoiler


  • Alcoholicorn@mander.xyztoLemmy Shitpost@lemmy.worldHmmm
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    7 days ago

    Ginger, garlic, soysauce, brown sugar.

    You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, a bit of soysauce, caramelize, add water, mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.

    You can toast some sesame at the start for that flavor.

    The caramelized sugar may solidify if the liquid is too cold, redissolve it by increasing heat and/or liquid.