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@jeremycherfas OH YUM.
, Nov 19 2018 on micro.blog
@vasta Twice as yummy, right?
, Nov 19 2018 on micro.blog
@jeremycherfas So delicious, it’s worth posting twice.
, Nov 19 2018 on micro.blog
@jeremycherfas Wow! 😋
, Nov 19 2018 on micro.blog
Stunningly beautiful colors ! I wish my pantry looked like this . Thank you for your podcast . I listen faithfully
wonderful!
@vineyardbaker I know; stopped me in my tracks. And thank you for your support.
@frenchtartelette What is the pickling scene in Vietnam?
@eatthispodcast people sun dry greens for a light pickle - next time I go across the street for homey chicken and rice I’ll take a picture, they serve it alongside. Carrots and daikon pickled for everyday usage, and dune scallions (Chinese bulbs/sakyu rakkyo) are sold pickled in white vinegar, but down south it’s a rather sweet brine as compared to the central and northern areas. I’ve mostly seen ferments and dried things at the wet markets. When I was in Cần Thơ last week there were heaps of lovely fermented veggies in large bowls. Where I bought fresh rice noodles this morning also sells century eggs, dried prawns of all sizes, and bottles of fermented prawn paste that I use sparingly and keep in a jar within a jar in the fridge lest its pungency infiltrate other foods.
Also on: instagram
Wow 👌🏼✨
lasireneserena, Nov 19 2018 on www.instagram.com