Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Frittata with carrots, ginger, mozzarella, five spice, pepper, basil.
Rice (steamed but flavored akin to fried rice) with dried chilies (hot and sweet), lots of garlic, some douchi, some soy sauce, cashew, scallions.
Chili oil.
Dry hopped lagers.
I love silicon bakeware. This frittata was mixed and baked in a single small loaf pan.
Frittata with carrots, ginger, mozzarella, five spice, pepper, basil.
Rice (steamed but flavored akin to fried rice) with dried chilies (hot and sweet), lots of garlic, some douchi, some soy sauce, cashew, scallions.
Chili oil.
Dry hopped lagers.
