When you cook basmati by baking it at 190 degrees in a closed pot, it becomes fluffy and perfect. It also does this though

found a new kind of translucent cube (edible). Bold and fascinating choice to make the lemon ones taste more like lemon rind (the taste of a curse) than what you'd expect or straightforwardly enjoy. Fun!

They may not look like much, but these crunchy chewy spicy morsels are the outcome of a successful test of home made rice snack recipe that incorporates ceres fiber mix (psilium, oat bran, linseed) and I believe they're going to save us from going diabetic on the supermarket brand

Discovered Shishamo, a small roe-filled freshwater fish popular in japan. Probably my favourite fish, now. Fun fact, smaller fish will generally be lower in heavy metals.

Praises to Gopala in general, but I just tried the full cream variant and it's very special. It's half way to becoming ricotta. I can't imagine how luxurious it would be if they sweetened it but they don't because they're too real. (Well maybe I can imagine that because it'd just be like Chobani)

Would you like to eat the other half of this giant pie thing I made in one sitting with me

Currently living the kingly way and drawing all of my hydration from cucumbers.

takikomi rice is just rice cooked in dashi with finely cut vegetables and stuff... of course it is. Why wasn't I doing this before. After learning about this and oden (also ridiculously simple) I might be done with ramen? It seems that dashi has better uses.

Bundaberg spiced ginger beer got me jolly. Yet another nz thing I recommend.

The quintessential pickle, the peak, which I've craved since before I knew it existed, is "nukazuke", a pickle made by fermenting vegetables in damp rice bran. I've been unable to buy anything that comes close to it in stores, so for a while I made my own, only stopped because it was too dangerous.

There are a whole lot of positive health associations with having higher blood serum vitamin D levels. But I just got around to reading the NIH page on vitamin D and apparently even though supplementing raises your serum levels, it somehow does it without providing any of those health benefits.

I've always loved banana flavored milk. I just tried blending a banana in milk and it tastes exactly the same. Once again astonished at the culture's willingness to do it with isoamyl acetate and guar gum instead of just using a banana.

This is a seafood flavored cheese dip, and it's normal in new zealand

Life hack: Get monkfruit extract powder. Mix it with milk. Gain unlimited sweet milk without sugar. When I used to do this I drank so much monkmilk, it was so delicious, that my scat became as chalk. Don't actually go down this path.

Finding: If you put *too much* olive oil on your kumara before baking it, it will take much longer to go crispy! Olive oil doesn't evaporate of course, so if the outside is inundated with it, there isn't going to be the localized evaporation that makes oven fries enjoyable.