This is a part of 'project 110, going back and re-filling', writing is happening 8ish months after the date.
- Can one combine soy ferments and rice ferments to design an excellent fermented sauce or dip, like the Viet Tu'ong.
- Was there really no restaurant culture in the entirety of South Asia for thousands of years, or is that a misunderstanding of our history?
- Are mushrooms really that hard to grow or is it just me?
- How have Tibetan and South Asian cuisines and cultures interacted in the past, and in recent times
- The history of Tibetan cuisine and its evolution through the ages
- Culinary cultures from different Nepali ethnic groups and their histories
- Can BSFL be used for municipal waste management at scale?
- Are 3D printers for personal usage overrated, or is it a technology whose time has come?
- How the hell does one draw well
- How the hell does one write fiction decently enough
- How can one keep writing on the same piece of work through disjointed writing times over a long period
- Should I buy the grains I need, or did my friends gift them and are waiting for it to ship to me?
- Is eating just kimchi and rice or some grain healthy?
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