Link Roundup / August

Different flavors of brown sugar in the morning market

Is it weird that I actually really like this vintage clothing line from KFC? This is a great marketing stunt; getting people to pay to advertise fried chicken. The only thing I don’t understand this $20,000 meteorite.

Is it really possible for a product line to be brandless?

I love reading cookbooks. “Recipes have a story arc. You need to get through the tricky early prepping stages via the complications of heat and measuring before you arrive at the point of happy closure”

There are a lot of challenging recipes I want to tackle when I get back to a full, Western kitchen in the US, and this is definitely one.

Seattle Creative Brunch: anyone in the Seattle area can sign up for a brunch with a random group of creative people. I love this idea!

Why sitting at your computer all day can wipe you out. Not sure if this is actually true… but I’d believe it.

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Link Roundup / July

I want to continue posting a roundup of my favorite articles from the past month. I can’t believe it is mid-July already!

This article perfectly explained thoughts on food trends: they are just for the photo, and don’t taste good. And why should you waste money/calories on bad food?  But I found what the article wrote about food and women was particularly thought-provoking. “A contradiction as compelling as the food itself: a beautiful woman constantly eating the most over-the-top meals imaginable, and yet never gaining weight”

If I commit to something, I will show up and I will be on time. Bailing is so incredibly annoying, but honestly is just expected now, especially in my generation. Ugh.

There are 900 species of mushrooms in the world. 800 of them are in Yunnan. Call me insane, but I want to try making a dessert using mushrooms….

Oh, Philadelphia. I love you.

Link Roundup / June

I’ve come across some interesting articles recently that I wanted to share. I love reading articles that other bloggers recommend, so I want to make this a monthly column. I hope you enjoy these as much as I do!

Above is a photo from a couple days ago in Wenhai, a very rural village about an hour in the mountains from Lijiang, Yunnan. Every June, the water recedes and farmers let their cows and horses graze in the meadow. This place was honestly magical. An experience I will never forget, ever. We live on an amazing planet!

 

Last month, I went to a restaurant opening where I got to meet Daphne Cheng, a superhuman vegan chef who is trying to start a vegetable revolution in China. Her menus are incredibly innovative: roasted eggplant mousse with tahini cream and sweet potato caramel? seared jackfruit on toast with frisée, strawberry ponzu, and apple butter? What.

I am obsessed with this video on how bon appétit magazine‘s travel issue was taken with an iPhone. Is this really the future? I love my iPhone’s photo capabilities, but it can’t compare with my DSLR.

Interesting read on why expats in China are an endangered species. Instead of trying to get a high-paying or prestigious job, the author says young people should instead “focus on [gaining] hands-on experience working in China, developing [their] network, and enhancing [their] can do attitude.” Also, “if the job is Chinese speaking then in about 95% of cases, it means a Chinese person can do it and the job will pay according to local market price” – I could not agree more. I have had many people ask if I am learning Chinese for business reasons, but being fluent really won’t help me for that.

I was excited to see that two Philadelphia chefs were featured in the “10 rising female chefs you should know” list. One of them was Tova du Plessis, from my favorite Essen Bakery.

Philadelphia chef Peter McAndrews (who owns the famous Paesano’s, among others) said in an interview with Philly Mag that he plans on opening a restaurant entirely based off of the writings and drawings of Leonardo da Vinci. Turns out that (of course) da Vinci was one of the first people to “document and design smokehouses and rotisseries.” We’ll see how the food is, but what a unique concept!