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In American Chinese food, chilis are usually whole. Personally when cooking, I could go either way, I cut them for a thick sauced dish that cooks for a long time where the texture of them won’t be a problem but keep whole for thin sauced dishes where texture is more important.

Mom isn’t fully gluten free, if she likes something, she’ll eat it, but maybe once every couple weeks. When she’s tried the sichuan food I cook, she really likes it, but can eat much cause of the gluten in doubanjiang. Any ideas?

So today, I made stir fry, my dad has been pan frying some frozen pierogis before me. Sense I wanted to blanch some carrots to make my stir fry, I thought, why not boil them in the pan with the oil and juices already in it, so I did. What I made was delicious, like, I’m really proud, I do think the effect though was probably kinda minimal sense I blanched them for like 30 seconds, but is this a thing? Searing something to get the juices and oil in the pan and adding water before blanching something?

Ok, so I’m from the suburbs, Berwyn specifically, and take public transit everywhere, I to Chicago a lot and ride public transit there, but I’ve met two people who moved out of Chicago cause there was too much traffic. I’m genuinely curious what if anything keeps some people away from public transit. Is it accessibility or coverage? Speed?

I love public transit, at least in concept and want it to be an option for everyone.

I recently discovered him and I love his stuff, Light Green Fellow and Penguins are absolutely beautiful, so is Be Kind To Me and The Werewolf. He has such a huge discography.