Primo: “negativo di carbonara” (egg and cheese filling; [fake] bacon and creme fraiche) Antipasto: roasted pepper stuffed with anchovy and young sheep cheese Secondo: chicken in Sicilian mint sauce

@logeiongklat.bsky.social Hi! There's a note on the Perseus instructions page dated May 2021, saying that search by morphological attribute is currently unavailable. Is this in fact the case (as it seems to be)?

Our jointly constructed Valentine’s dinner: seared black cod with tomato/yogurt broth (@chefvikramvij ); “Korean-fried” broccoli (@dirtcandynyc ); nasi goreng ayam, peanut sauce (@laraleefood ).

It would be interesting to see a parallel study in fields which don't have advisors in this sense.

Is there some way you can facilitate this, @anisekstrong.bsky.social?

Wife is out of town, so the dog's and I have been catching up on the local BBQ scene.

I don't know anything about these particular places, but I always hate hearing this (old) argument from professionals. Sure, if you're paid to eat out every night, you don't need much variety in any given meal. But for me it's really valuable. www.grubstreet.com/article/rest....

@turhansbeycompany.bsky.social @thedrev.bsky.social @johnhudgens.bsky.social How have I spent the last 17 years unaware of this? youtu.be/VYVQooRSlzg

In advance of the big freeze, our neighbors with the lemon tree stripped off most of the fruit and passed a bunch of it around. Here's my tarte au citron with a little of last week's Mexican crema.

Pals, it only took us 28 years, but Wait Wait finally has merch! Pick it up here or when you come to see us, and Represent. shopnpr.org/collections/...

Help support a very indie writer AND get yourself a lovely ebook of delicious Nordic bun recipes full of pictures and very careful method descriptions. Still 33% off. Get yours here:

This year’s NYE theme was Chinese-dishes-we-haven’t-made-before. My red-braised lion’s head meatballs (over collards). Lisa’s spicy eggplant pot. My seaweed battered fish filets (with dipping vinegar). Lisa’s General Tso’s chicken (Taiwanese style).

I am old. youtu.be/djV11Xbc914

Austin has managed to hire one of the 2 good candidates for the new Animal Services Director role, hallelujah.

After the 4 sticks of butter we apparently ate yesterday, we were trying to take it easy (with help from @fuchsiadunlop.bsky.social ) Steamed black cod with kale and pickled mustard greens. Lisa’s garden chard with Hunanese flavors.

The true meaning of Christmas this year was apparently laminated dough.

Had fun with this one! In which I discuss: dolphins, elephants, marmosets, teknonymy, necronymy, reciprocal names in New Guinea, nominative determinism, the Bob-Kirk effect, the face-name-matching effect, name signs, toponyms, dog names, name uniqueness, alexinomia, toponyms, name taboos, etc.

Bao filled with “char siu” tofu, quick-pickled radish and carrot, and wonderful chile crisp our neighbors just happened to drop of this afternoon. Also some Szechuan stir-fried cabbage.

Our local celebration of #JacquesPepin’s 90th birthday. Main: chicken persillade; fondant potatoes; gratin of mustard greens; homemade bread. Dessert: crepes, mixed berry compote (inside), sour cream. Happy birthday, Jacques!

Tonight’s cappellacci are filled with ricotta (and a little parm and nutmeg) and tossed with caramelized radicchio, walnuts, and blue cheese. Served with raw radicchio salad dressed with anchovies, garlic, and capers.

AUSTIN, TX: Austin Animal Services urgently needs dog fosters and adopters who don't have another dog in the home because they have a highly contagious dog flu on campus and can't exercise the dogs appropriately. Sick dogs will heal faster in homes & unaffected will be safer. Please help if you can!

A little afternoon dessert party to get the holiday season started.

Hot ceviche of trout and rocoto leche de tigre. Grilled heart of palm with annotto-spiked amaranth. Potatoes with peanut Huancaina sauce. Tuna with corona beans.

“Choose”?

What does this mean @prasad.bsky.social ?

Finished the last pre-Thanksgiving class at noon yesterday, so I had time for a little fusion experiment. Cappelloni filled with a Georgian-style walnut/mushroom pate and tossed in a yogurt (homemade) and dill (homegrown) sauce. Extremely good.

Zeppole for guests last weekend, then repurposed the leftover ricotta/chocolate chip filling last night for tartlets (with a little leftover walnut praline on top).

Whole roasted red snapper. Mint and wrapping lettuce. Tamarind dipping sauce. Carrot and radish pickles. Rice paper wrappers. Rice noodle meshes and scallion oil.

It feels inelegant to say you should read my latest review because it’s very negative. You should read my latest review because it’s insane. www.newyorker.com/culture/the-...

Do you like kale? This is for you. If you don't like kale, it's probably for you as well. open.substack.com/pub/recoveri...

New episode!! 🎙️🎉 A conversation w/ @erinhecht.bsky.social about the diversity and evolution of canine brains. We've lived and worked with dogs for 15,000+ years, sculpting their brains and bodies along the way. What can we learn from their singular story? Listen: disi.org/of-breeds-an...

Michelin 2025. These are the ones I've walked to from our house. Apparently we live in a bargain neighborhood. (I still think Fabrik would have a star if they weren't slightlly over-correcting in favor of more "local" cusines.)

This gives me a similar feeling to reading about Native American chefs talking about fry bread. I'm not really sure how to react to debates that I probably shouldn't get a vote on.

Since they presumably have infinite space available online, it would be interesting if they could publish the original versions somewhere, so we could see just what the NYT did to make them home-cook-friendly. cooking.nytimes.com/article/staf...

Chicken enchiladas (roasted tomatillo salsa; homemade tortillas).

Finnish dallaspulla. In American terms, kind of a cross between a cinnamon roll and a cheese danish . The extra sugar on the right isn't traditional, but it's replacing some that I forgot to include at the rolling stage (and it fact it was unnecessary). [On-line class by @wilreidie.bsky.social ]

Sheet lasagne, one with brown butter and sage, the other with a tomato water glaze.

Inside each of us, there are two Michelle Yeohs

I know the OP in a work context (and so sometimes repost on another account), but this one-meal-from-every-country-on-earth project should be of interest to people over here in the food space. bsky.app/profile/meta...

Some recent food: •Tuna carpaccio (lemon, OO, pine nuts, onion) •Lemon/ricotta filled pasta (above browned butter and sage, below pesto) •Chocolate pear upside-down cake (made by Lisa!) •Brown soda bread with home-cultured butter

🚨 New paper alert! (slightly belated) We (with @joshcjackson.bsky.social) suggest that complex technologies, as they need several (often many) people to use them, require innovations that distribute cognition to help regulate cognitive load and coordinate. www.sciencedirect.com/science/arti...

Very petty pet peeve. This isn’t a “best” list; it’s a “what’s interesting at the moment” list. www.nytimes.com/interactive/...

A little Afghani food from Labor Day. My herb-filled breads and kofta made from a purée of vegetables and (in our case fake) meat. Lisa’s eggplant and mushroom curries. Not shown: yogurt sauce.

Last gasp of brunch before classes start again tomorrow.

Dinner after a masa class. Black bean tetelas, big sopes with a chipotle impossible/kale filling, tortillas. Pickles, romesco, roasted tomatillo salsa, grilled chicken, cotija, yogurt.

Make your own Vietnamese fish packets (and a vaguely Vietnamese-inspired dessert).

Nice, but a pale imitation of @turhansbeycompany.bsky.social’s great computation.

My attempt—for our 15th anniversary—to recreate as much as I could of our wedding dinner.