Friday night treats while watching Muay Thai! I made a no-refined-sugar version of Snickers—layers of dates, homemade peanut butter, mixed nuts, and a dark chocolate coating. Of course, The Fart is very interested in my snack and insists on sitting and watching me eat it… I swear she doesn’t even blink! 👀 #foodstr #dogstr

I’ve been baking with T65 flour lately, and I really love the flavor, aroma, crust, and crumb. But I’m not completely satisfied with how it looks. It’s not bad at all—actually quite pretty, almost like a lotus—but I’m a bit picky and have a certain picture in my head of how it should turn out. The oven spring just isn’t quite what I’m aiming for. I’m not sure where things might have gone off—maybe the hydration was too high (though it’s only 60%)? Or perhaps it’s my proofing schedule (45-minute interval coil folds, 2 hours bulk fermentation, and 12 hours cold retard, which I usually do given my local temperature). The crumb looks fairly well-proofed to me, though I do wonder if it might be slightly over-proofed. I’d really appreciate any advice or thoughts you might have. 🙏🏽 #foodstr #sourdough #asknostr

Easy and simple dinner; chicken kra pao, the classic Thai holy basil stir-fry, served with fried duck eggs. ไม่มีอะไรที่เค็มเกินไป มีแต่กินกับข้าวก็พอดี 😌 #foodstr #siamstr

My grandma taught me to clean liver by rinsing it with vinegar a few times until the color lightens, then a couple more times with cornstarch or flour. She always said the key was to get rid of as much blood as possible. I’m not sure how accurate that is, but it kinda works! lol This very Asian-looking dish is one of my favorites with liver: stir-fried liver and ground pork with spring onion flowers. Simple, hearty, and so good! กับข้าวแก่มากเลยค่ะวันนี้ 😂 #foodstr #siamstr

It’s kinda like coconut ice cream meets piña colada—but in a smoothie bowl. 🌴🥥🍍 #foodstr

Chicken Parmesan x Garlic Knots #foodstr

Korean-inspired dish with local, homegrown ingredients. I stopped by the flea market and picked up some beautiful seasonal produce—sesbania flowers - ดอกโสน (they’re blooming everywhere after the recent rains), winged beans - ถั่วพู from a sweet grandma (who also sold me a huge bag of passion fruit for just $1!), and a few other fresh finds. I pan-seared some steak, made a gochujang sauce, and kimchi soup using my homemade kimchi. I added some Siam Ruby pomelo that wasn’t flavorful enough to enjoy on its own (bad luck picking it 😞), but on the plate it worked beautifully, bringing a refreshing balance to the whole dish. #foodstr #siamstr

I usually share pictures of my food and shitposts, but man… I don’t know why the death of Charlie Kirk hits me hard… harder than I expected. It’s been an unsettled feeling in my stomach since I first heard about it, and I still can’t shake it off. I didn’t really follow him closely, and there were plenty of things he said that I didn’t agree with. But he was a man who believed in free speech and peaceful change from within. I respected how he inspired others to speak their minds. It’s depressing and empty to see him leave the world in such a horrible way. I’m sure he was well aware of the risks but still—he didn’t deserve this. Nobody does. I can’t imagine how heartbroken his family must be. I wish them strength and peace to get through this pain. May your soul rest in peace, Charlie. Your spirit will live on in those who believe in truth and freedom.

Just pulled this granola out of the oven—it looks and smells like Christmas. Now I can’t stop craving rum cake! 🥹 #foodstr

Dessert 🥣 #foodstr

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Banana, avocado, coconut, cacao powder, vanilla protein powder and a little bit of honey 🤤 Try it and thank me later 🫶🏽 #foodstr

GM 🌞 I just got myself a Pullman bread pan (the tall rectangular one with a sliding lid—you often see it for shokupan or Japanese milk bread) and I’m pretty excited to give it a try! For the first run, I used my usual sourdough, so of course there are some adjustments to figure out like dough volume, baking time, and shaping. What I like is how convenient it feels—the loaf traps steam inside as it bakes, almost like a mini Dutch oven. So if you’re usually baking in the oven, this might be something fun to experiment with. I normally do open bakes, so I can’t say how much of a difference it makes overall, but I will say: way less fuss with steaming! The one challenge, though—shaping the dough and getting it into that narrow pan with those tall, straight sides. Let’s just say high-hydration dough doesn’t exactly make it easier, and I was definitely juggling a slippery situation. 😂 Even with things to work on, the crust came out nice and crispy, singing that beautiful sound as it cooled. I’ll let it rest and see what the crumb looks like soon. Anyway, I’ll keep practicing until I get the hang of it! Wishing you all a happy and peaceful Sunday! #foodstr #sourdough

Chicken noodles for an easy dinner tonight. I seasoned the chicken skin with a little salt and rendered it until crispy to add on top for extra crunch. The chicken fat also helps coat the noodles, keeping them from sticking together—nothing goes to waste. #foodstr

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STARVINGGGGGGGG