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#spice

1 post1 participant0 posts today

I'm not in the habit of posting Instagram memes here, but sometimes an exception is warranted. This is powerful writing and a passionate performance and a worthy watch this Fourth of July weekend in the US.

instagram.com/reel/DK13DNSscbY

InstagramLeilani (レイラニ) on Instagram: "“Let’s Cook” This poem began as a response to the erasure of DEl efforts across the country and now, it speaks just as urgently to the violent, unlawful raids happening in Los Angelos, New York and all across the country. America was and continues to be built by immigrants and people of color. Human beings who deserve safety and life alongside their loved ones. Who deserve to dream. To tear families apart without due process is unjust, inhumane and absolutely SICKENING. We are in this fight together. Shot by @michaelgebhardt10 #SlamPoetry #Poetry #LosAngelesCalifornia #ImmigrantJustice #DElMatters #newyork #SpokenWord"92K likes, 2,301 comments - leilani.poetry_ on June 13, 2025: "“Let’s Cook” This poem began as a response to the erasure of DEl efforts across the country and now, it speaks just as urgently to the violent, unlawful raids happening in Los Angelos, New York and all across the country. America was and continues to be built by immigrants and people of color. Human beings who deserve safety and life alongside their loved ones. Who deserve to dream. To tear families apart without due process is unjust, inhumane and absolutely SICKENING. We are in this fight together. Shot by @michaelgebhardt10 #SlamPoetry #Poetry #LosAngelesCalifornia #ImmigrantJustice #DElMatters #newyork #SpokenWord".
Continued thread

Finally, the #ChilliJamWithComplexFlavours is done. I have just turned it off - I had to turn it off when I had to go out for meetings, so finished its low-heat cooking tonight. Once it cools, I'll put it into jars. There'll also be some beautiful chilli oil as a side product.

It is interesting how it is made. It has a fair amount of oil in the pureed mix of chillies, onions and garlic. Over the hours of cooking over low heat, the puree is "roasted" in the oil, developing the layered flavours. After 12'ish hours, dark sugar and tamarind are added, and it is further cooked for 2 hours.

I never realised about the roasting before as I have always used all red chillies. This time I used a mix of red and green, so in the beginning, with the onions, it was a pale mixture.

After cooking overnight in the slow cooker, it was a dark red colour. Beautiful. Altho the mix of chillies gives a slightly different flavour.

The original recipe was from #ChristineManfield and is in her books #Stir and #Spice. #AustralianAuthor It is a very SE Asian style chilli sauce/jam.

The house will smell of chillies for several days no doubt.

CN Food

Unkompliziertes und einfaches Abendessen für den Freitagabend: Sticky Rice Bowl mit Gemüse (TK-Spinat, Tomaten, Asia TK-Mischung, Kokos-Erdnusssauce, Zitronengras, Zimt, Srirachra) und ziemlich geilen Gyros-Soja-Chunks aus dem Airfryer. Gewürzt habe ich die großen Stücke mit meinem Gyrosgewürz, Rezept hier:
magischer-kessel.de/2024/11/sp

Sojastücke in Brühe einweiche, ausdrücken, mit Öl ummanteln, Gewürz drüber streuen und vermischen. Bei 180 °C für 15 Minuten im Aifryer backen, zwischendrin 1 x umrühren, damit sie rundum knusprig werden.

#food #Sojachunks #vegan #veganDinner #Abendbrot #Abendessen #Familienessen #EatYourVeggies #RiceBowl #VeganBowl #Gyros #Gyrosgewürz #Spice #Rezept #veganesRezept #Gewürzmischung #foodblog #Airfryer #Heißluftfritteuse

@kochen
@foodblogger_de

Replied in thread

@Lazarou I read the whole series in my teenage years. I knew what 'spice' was! 😎 . Also addicted to 'Twin Peaks' I'm sure that accounts for my coffee addiction. (see #spice . I'm guessing uncut was a bit of a 'mind bender'.

Cookbook browsing today....

I have a special story about #Spice by #ChristineManfield, a celebrated Australian chef, author and now tour guide to India. She has worked as a chef in India and SE Asia and fell in love with the food. This book has 80 pages of spice powders, sauces and other spicy condiments, even before the recipes start.

Anyway, my story. I shifted to Sydney in early 2000's and would often spend time at Jones the Grocer (I think it was) in Woollahra. A fabulous cafe and providore. You could stock up on your goodies, have a meal, drink coffee and browse the cookbooks on the long communal table. Spice was one of those books. Every time I came, I would grab this one and browse some more.

Eventually I bought a copy myself.

Time went on, I bought another of her books, a few years passed, and one day I was looking at Christine's pic in one of the books and thought "I know her".

I found an email address for her, currently running a restaurant in London, and we made contact. Yes, I did know her!

We shared a house in inner suburban Adelaide when we were in our 20's. There were 4 of us in that house, all studying and it was a lot of fun. A great time. Christine used to cook for us a lot. We stayed in touch for a while but eventually she went on to do other things (not teaching!).

Meanwhile she had run very successful restaurants in Robe, Sydney and London, and had worked in top places in SE Asia and India.

I met up with her again in the last days of her final restaurant in Sydney, just as she was "retiring". It was a fun catchup. My family was there, and the food was amazing (of course).

She now does pop-ups, guest cheffing, and runs foodie tours to India.