Pizza Slow (high quality)

Mastodon posts

  1. Aesop’s “The Boy Who Cried Wolf And Was Told By The Farmers On The Embankment, Oh, You’re Surprised There’s A Wolf? You’re Tending Sheep, Didn’t You Read that Article In The Atlantic Last Year About This? Here Is A Link It Will Only Take You Fifteen Minutes To Read Oh By The Way It Looks Like The Wolf Ate Your Whole Flock, That Is Really Unfortunate And We Sure Do Hate It.”

    Posted on Mastodon about a year agoon January 28, 2025 - 4:38 PM and archived here at /mastodon/2025/01/28/113906962388612814/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/28/113906962388612814/ in the Mastodon collection in both HTML and markdown.

  2. Making chilean sea bass and dry fried green beans and right off the bat the book I’m using ( http://www.fuchsiadunlop.com/books/the-food-of-sichuan/) for the beans cops that while you could dry fry them, most people deep fry them, and for another thing, you can also just bake them and then stir fry them, which is what I’m doing because I’m feeling p lazy this evening

    The Food of Sichuan | Fuchsia DunlopA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers International Cookbook Award 2020 Shortlisted for the James Beard International Cookbook Award 2020 New York Times "Holiday Books 2019―Cooking" • NPR "Favorite Books of 2019" • Guardian "Best Cookbooks and Food Writing of 2019" • Condé Nast Traveler "Best Travel Cookbooks 2019" • Chowhound "Best New International Cookbooks for Fall 2019" Buy on Amazon US/ Buy on Amazon UK Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. PRAISE FOR THE FOOD OF SICHUAN 'Cookbook of the year' ― Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' ― Jay Rayner 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' ― Yotam Ottolenghi 'I've been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop's The Food of Sichuan…This book reminded me of how little I know and made me thankful that experts still exist.' ― Carla Lalli Music, Bon Appétit 'Fuchsia Dunlop, unquestionably the foremost authority on Sichuan cookery, brings her unmatched knowledge of every aspect of the cuisine to this magnificent volume.'― Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok 'Both poetic and practical, this book offers something to both novices and connoisseurs of Sichuanese food, with recipes for the ubiquitous mapo tofu sitting alongside lesser-known dishes like 'phoenix tails' (tender tufted lettuce leaves) in sesame sauce. It is, in a word, phenomenal.' ― Jenny Zhang, Eater 'A valuable resource for sparking new inspiration and excitement surrounding Sichuan food.'― ― Danny Bowien, chef and cofounder of Mission Chinese Food 'Dunlop shares with her readers not merely recipes, but essays and instructive tables delineating the 23 flavors and 56 cooking methods of Sichuan.' ― Mark Knoblauch, Booklist 'With the original still considered one of the best sources on Sichuan cooking, this new edition is a must-have for anyone interested in authentic Chinese cuisine.'― Devon Thomas, Library Journalfuchsiadunlop.com

    (not knocking the book, it’s a sign of a good recipe imo when there’s more than one way to do a thing instead of trying to elevate technique over outcomes)

    the beans were good!

    Posted on Mastodon about a year agoon January 27, 2025 - 2:27 AM and archived here at /mastodon/2025/01/27/113897953813835947/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/27/113897953813835947/ in the Mastodon collection in both HTML and markdown.

  3. I’ve got a date-night sitter booked tonight but my date is out of town so I looked at event calendars for the usual haunts and, hey neat, Robert Cherny presents "San Francisco Reds: Communists in the Bay Area, 1919 to 1958.”, 7-8:30, at Bird & Beckett ( https://birdbeckett.com, https://calendar.google.com/calendar/embed?mode=week&src=r5o3loovr013c5rftpv75lji18@group.calendar.google.com&ctz=America/Los_Angeles).

    Bird & Beckett Books & Records – Home of the Bird & Beckett Cultural Legacy Projectbirdbeckett.comBIRD & BECKETT EVENTScalendar.google.com

    Baring any complications (my kid has a cold that could but probably won’t escalate), I’m there.

    Posted on Mastodon about a year agoon January 23, 2025 - 6:44 PM and archived here at /mastodon/2025/01/23/113879147550708688/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/23/113879147550708688/ in the Mastodon collection in both HTML and markdown.

  4. O/ to the product manager or whoever is responsible for apple’s “Reactions” menubar feature inventing or using a new and immature notification flow to tell me when my browser turns the feature off, we see you and appreciate you

    Posted on Mastodon about a year agoon January 23, 2025 - 6:02 PM and archived here at /mastodon/2025/01/23/113878979498831418/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/23/113878979498831418/ in the Mastodon collection in both HTML and markdown.

  5. 😮

    photograph of our credenza in the morning sun, left to right, ficus,, prayer plant, orchid, prayer plant, rubber tree.an abstract expressionist acrylic triptic in bright colors is in the wall above
    Figure 1. photograph of our credenza in the morning sun, left to right, ficus,, prayer plant, orchid, prayer plant, rubber tree.an abstract expressionist acrylic triptic in bright colors is in the wall above.
    photograph of the first orchid to bloom since we got this darn thing, it's mostly white with some yellow highlights inside
    Figure 2. photograph of the first orchid to bloom since we got this darn thing, it's mostly white with some yellow highlights inside.
    macro of the orchid boom
    Figure 3. macro of the orchid boom.
    Posted on Mastodon about a year agoon January 22, 2025 - 3:10 AM and archived here at /mastodon/2025/01/22/113869809685981463/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/22/113869809685981463/ in the Mastodon collection in both HTML and markdown.

  6. W/ the right latin music, the construction work outside can just join the percussion section https://youtu.be/8AGrQaH9Qlk?si=2h8QeM6WcaGbwRMg.

    Rock Nostálgico, Latin Funk & Jazz, Psicodélica [Vinyl Studio Session] with Chicano S.S.Previously featured on a B2B set, we’re running it back with DJ Chicano Sangre Sucia. Born in Los Angeles, raised in Guadalajara his sound reflects the beaut...YouTube

    You’ve got your drummer, your conga player, and your certified skid steer jack hammer / breaker operator.

    Posted on Mastodon about a year agoon January 20, 2025 - 6:24 PM and archived here at /mastodon/2025/01/20/113862082180591927/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/20/113862082180591927/ in the Mastodon collection in both HTML and markdown.

  7. Have a great saturday y’all

    https://youtu.be/noB_2TeQixU?si=XMAujXIc9ouYRY-Z

    Rook Records // Matt Baila [Funk / Soul Vinyl 45s Mix]Matt Baila dropped in for our first in-store of 2024. He brought with him a superb set of 45s from funk and soul to African, latin and beyond. His collection...YouTube
    Posted on Mastodon about a year agoon January 18, 2025 - 6:18 PM and archived here at /mastodon/2025/01/18/113850731569929346/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/18/113850731569929346/ in the Mastodon collection in both HTML and markdown.

  8. We have potted plans from at least three friends who left SF (and CA, it turns out), and one is an orchid that I never figured out how to do much with beyond keep alive for two years.

    so we asked at the garden center and they suggested orchid food (sticks and spray) and sure enough, when fed, the primary sprout poked back up and grew 12" or so in the past few months and now we’ve got maybe four flowers to look forward to.

    idk if/how we could have helped the first four buds which died off.

    photograph of our orchid in an white orchid pot (holes in the side in a cross pattern, with set in a dish so that you can’t over-water it) on our credenza next to a red/green prayer plant, in front of a very light pink wall. A few large green leaves spill over the pot and one long trunk clipped to a stick in two places rises 12” before bending over at 90” on a gradual arc. At the top and end are four buds, the one furthest from the tip being the oldest and largest nearing half an inch in diameter and the others smaller and younger in diminishing size
    Figure 1. photograph of our orchid in an white orchid pot (holes in the side in a cross pattern, with set in a dish so that you can’t over-water it) on our credenza next to a red/green prayer plant, in front of a very light pink wall. A few large green leaves spill over the pot and one long trunk clipped to a stick in two places rises 12” before bending over at 90” on a gradual arc. At the top and end are four buds, the one furthest from the tip being the oldest and largest nearing half an inch in diameter and the others smaller and younger in diminishing size.
    top down photo of the same orchid plant and buds, macro on the buds where you can now see that there were three or four earlier buds which withered away and left nothing on the plant but a brown tip like a broken-off branch.
    Figure 2. top down photo of the same orchid plant and buds, macro on the buds where you can now see that there were three or four earlier buds which withered away and left nothing on the plant but a brown tip like a broken-off branch..
    Posted on Mastodon about a year agoon January 17, 2025 - 3:22 PM and archived here at /mastodon/2025/01/17/113844379277307520/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/17/113844379277307520/ in the Mastodon collection in both HTML and markdown.

  9. Was catching up on the O.G. after suggesting this doc to a friend and found out / was reminded maybe/why Donald Fagan’s response to being asked to be involved in any way was to say "fuck you”

    https://youtu.be/EatDR9uHD3g?si=Igocu38O9ZWDsFKj 😆

    Yacht Rock Episode 3For Cast and Crew info go to the Yacht Rock page at Channel101.com.http://www.channel101.com/shows/show.php?show_id=152YouTube
    Posted on Mastodon about a year agoon January 16, 2025 - 8:35 PM and archived here at /mastodon/2025/01/16/113839944666975623/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/16/113839944666975623/ in the Mastodon collection in both HTML and markdown.

  10. Standing in a band labeled 30-80lbs that is wrapped behind and around the parallel bars of a chin up bar getting ready to do the 8th and final chin up of 3 sets of 8 when the band slips off my heels and thwaps me across the shoulder blades like only a 2" wide rubber band supporting my entire body weight can thwap

    oof!

    Posted on Mastodon about a year agoon January 16, 2025 - 8:19 PM and archived here at /mastodon/2025/01/16/113839883153236662/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/16/113839883153236662/ in the Mastodon collection in both HTML and markdown.
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