From Viktor Lin’s blog, 2011; having received this at the Cha no ma teahouse in Vienna.
Egg update!
Lately I’ve been receiving a lot of local eggs. My neightbour has four chickens and each one seems to lay an egg of a different size and colour.
The types are:
It makes me happy to put them together in the pan :3
there’s a new Japanese grocery within walking distance so I bought some treats. including a fresh jar of yuzu kosho:
it’s a great topping for anything, I’ll put it on steamed broccoli tonight as a side. a little spicy and peppery and quite salty but not too much (there’s a spicier version I like too)
I’m glad to have easy access to these things now
I made a nice soup today.
Finely chop three large chillis, two cloves of garlic and three small onions. Fry them in a large pot for, idk, twenty mins.
Soak 250 grams of lentils.
Make a jug of vegetable stock. One stock cube is fine.
Add the stock, lentils, and a tin of chickpeas to the pan. Introduce a generous amount of mustard seed.
Boil for a couple of hours. You want to soften the chickpeas.
You should be left with a thick, robust soup or pottage. More water can be added if desired, but the consistency was good for me.
Pics or it didn’t happen 
I didn’t take any ;__;
Ok. Do you know what malatang is?
It’s a quite popular dish because relatively cheap and self composed .
But maybe you have that in your country too.
So you chose meat vegetable and the soup (tomato here). On the side you compose a little pot of sauce.
my own sauce: sichuan pepper oil. Vinegar . Garlic. Coriander. Sashimi.
BTW (never too late to ask)what’s the meaning of NSFH ?
not safe for hungry people
A few mns later the place was invaded by hungry teens and school boys and girls.
I was too lazy to cook last night so I made this for lunch, with tofu stir fry and natto because every meal needs some of that funk. I mixed into the natto some ラー油きのこ (chili oil infused with mushrooms) nice combo
Is this the long-hidden secret good way of cooking broccoli?
Actually, it’s pretty nice in a Thai curry soup as well.
By the way, the word’s not so easy to spell.
If you’d presented me with the choice
I wouldn’t have known which one to pick. Apparently brocoli is actually an archaic form. The word comes from Italian, and ultimately from Latin (broccus, projecting, ie. of a sprout) like almost all English words with a double c.
I think it depends on your own feelings about broccoli. Personally I’m happy to eat it lightly steamed as a side dish without any flavoring. But I know some who really dislike it, in that case I don’t think yuzu kosho will help. Another option is Japanese mayonnaise, hard to go wrong with that.
Maybe one secret is to be careful not to cook it too long. I just steam it for 2 minutes, sometimes less, so it’s still bright green and crunchy
I always remember it by this mnemonic: there’s only one double letter and it’s high in vitamin C. don’t even know if that’s true but it helps to spell it 
meanwhile I had to look up the spelling of “mnemonic”
By the way, I always thought that the word broccoli was related to cauliflower, which derives from Latin caulis, since they’re both the same species.
But nope, apparently completely unrelated.
Don’t worry abut it. Most of history has no pictures, so it didn’t happen either. You are in good company.
Cooking broccoli is same as lot of green vegetable .
Only thing to add is to make a cross in the thick part with a small knife to get homogeneous cooking.
So boiling water with no cover to keep the green color or steam.
quick refreshing in iced water fix the color and texture.
Finishing by adding to other ingredients for a meal or quick rewarming with butter to enhance the taste.
oh great tip, I didn’t know it
Related to our earlier egg debate:
Steph here
(around the 1:00 mark)
puts a whole egg into the rice cooker, on the rice. I haven’t seen that before, maybe it helps with the timing? She says to put it it when steam starts to show and it turns out hard boiled.
Zchen had this running in the background of his stream, brilliant move imo, never been as hungry watching a go channel before (and I liked it ^^)
Idalimian jiang : sauce bolognese for spaguetti, in chinese.
Homemade ofc (10 people)
The most difficult is to mix it regularly during 1h30-2hrs and avoid the bottom to burn. (Don’t get it wrong if you burn it even pigs will not eat it)
Did you try eating them with kuaizi？
The cheese is under the sauce to melt better.
