Culture Food

Watched On the Job with Priya Krishna

Watched How To Run Brooklyn’s Legendary Tamale Cart | On the Job | Priya Krishna | NYT Cooking from YouTube

Food carts are everywhere in New York City. Hot dogs, coffee, halal, mangoes … The list goes on. There are 20,000 street vendors fueling the city daily, yet …

There is no way this woman makes enough from the amount of work she puts in. Three days of work to make her tamales and maybe she doesn’t even sell them all?! It’s amazing she’s advocating for herself but also super shitty the risk it poses to her as an undocumented immigrant — she says “I’m not scared anymore” but I’m scared on her behalf. It is infuriating that America can’t see the value this woman brings to the community and grant her legal status to open up more opportunities to someone with this kind of work ethic.

Our approach to immigration is ridiculous. The woman in this video was an accountant in Mexico but couldn’t find a job in the US, so now she illegally sells homemade tamales. Here in Seattle, I know an Indian woman whose husband got a tech job but her visa doesn’t allow her to work even though she is *also* a computer scientist. The Egyptian man whose family owns the gas station downtown is an engineer but wasn’t able to transfer his license here, so he works the counter at a quickie mart. What. The. Fuck. How does it benefit the US to deny these skilled people the ability to work in their fields?

We watched the whole On the Job series and there are a bunch of dedicated entrepreneurs running awesome businesses that support their community — and as an outsider feel totally unsustainable because everything relies on them and the help their families can give. It is exhausting watching them. They have the hustle, but I wish they could get some success without having to burn themselves out.

A guy running a bodega has become TikTok famous and people stop in from around the country to enjoy his friendly service: they can hand over any random ingredient in the shop and ask him to make it “ocky style” and he develops an original sandwich recipe on the fly. Crumbling chips or candy onto the sandwich, using doughnuts as the bread, concocting something delicious and unique for over 100 customers a day — plus making hundreds of standard sandwiches — plus he restocks the shelves and runs the cash register if his ten year old nephew can’t be spared to work it.

A woman running a pop-up Instagram restaurant gets her cousin to drive up from Pennsylvania to help each weekend, and a volunteer delivers the food. She has a full-time job and spends her “free time” running the food business. Her expenses have skyrocketed with inflation — mushrooms went from $14 to $20 — but she wants to keep it affordable. Please tell me you are making money at least.

Food History

Watched Tasting History Fish Pudding

Watched 1950’s Fish Pudding from YouTube

The history of stoves and a 1950s fish pudding recipe

Food Travel

A contrast in food reviews

Watched 2020 US MRE Menu 20 Sausage Peppers & Onions Review & 2019 Hashbrowns w Bacon Taste Test Comparison from YouTube

The newest US MRE menu for 2020 is a hit – but is it better than the previous Menu #20, Hashbrowns with Bacon?

I enjoy this guy’s earnest, thoughtful, appreciative reviews of MREs.


This woman and her mom have a cute rapport. She especially seems to be good at describing flavors — I feel like she has more taste buds than I do 😂 Ok she’s just put more attention and thought into noticing and describing flavor. I like her mom’s fun ways of describing sensations as she eats.

We went to Granville Island once but it was cold and rainy and we weren’t hungry so we only wandered around for an hour 🤷‍♀️ But we did take one of the cute ferries to get there 😄


Knife sharpening video

Bookmarked Knife Sharpening (

In this class, you’ll find all the information you need to learn to hone and sharpen like a pro. Which pro? How about blade sage Daniel O’Malley, owner of the epic knife emporium the Epicurean Edge in Kirkland, Washington, and a foremost expert on selecting and maintaining the world’s best chopping-and-slicing tools. Through video demos and clever tips and tricks, O’Malley walks us through the theory and technique of sharpening knives using Japanese waterstones—the badass little blocks that master bladesmiths have used for hundreds of years.


Recipe search based on what’s in your fridge

Bookmarked My Fridge Food (

Check off which ingredients you have and it suggests recipes you can cook. Has an android app too.


Read East

Read East: 120 Vegan and Vegetarian recipes from Bangalore to Beijing

Modern, vibrant, easy-to-make food. East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

Drawing from her ‘New Vegan’ Guardian column, Meera Sodha’s stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are warming noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a sprout nasi goreng and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like stem ginger chocolate truffles and matcha roll cake.

Only flagged ten recipes to try, too many recipes called for ingredients that are hard to get, and not that many sounded like both I and my husband would like them.

I liked the cover art and illustrations throughout. Beautiful photo staging.

Author lives in London, and is of Indian heritage. Interestingly, she wrote in the intro that she had a toddler and couldn’t travel for inspiration like she’d done for her previous books, so she asked around people she knew for ideas and favorites, and visited restaurants around London.


Seasoning cast iron




Read Snacking Cakes

Read Snacking Cakes: Simple Treats for Anytime Cravings: A B…

In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.

With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.

Borrowed this from the library and bought a copy immediately. Love the idea of quick not-fussy cakes — NO CREAMING REQUIRED — with simple toppings. Alternate baking instructions provided for every cake, as well as flavor variations.

I baked Berry Cream Cheese Cake in half an hour of prep time, which is unheard of for this slow baker 😉 Simple but clear instructions and ONE BOWL 👏


TIL you can get “tea drunk”

Bookmarked What to Know About Getting Tea Drunk by Devan CiccarelliDevan Ciccarelli (

In China, being “tea drunk” is known as cha zui. This Chinese translation means someone who’s moved into an altered state of being after drinking tea. Similar to alcohol, this shift can change how you feel physically, mentally, and emotionally.

Thanks to specific compounds found in tea leaves from the Camellia Sinensis plant, tea drinking may lead to a type of euphoric, calm, yet alert feeling.

I wonder if this is why I don’t like the fancily machine steeped tea at the tea shop downtown, which I would describe as “intense” and I can never finish a pot 🤷‍♀️


Taster’s Sours

Watched Taste Expert Answers Questions From Twitter | Tech Support | WIRED from YouTube

Beth Kimmerle is an author and taste expert, and she’s here to answer the internet’s burning questions about all things food, tongues and taste. What does Co…

Tasters classify three kinds of sour:

  • Acetic sour, from vinegar
  • Lactic sour, from dairy
  • Citric sour (?), from citric acid