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Injera is not only a kind of bread—it’s also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
[ Currently Eating: Dharmalars ] I am an egg paranoiac. I admit it. Yes, you may have seen one of those obsessive-compulsive, sweatpants-clad egg fondlers at the market just a few weeks ago. That was ME fondling your eggs Mr. Stater Brother.
I've been a Barista in high end coffee for about 4 years now. One of the things you learn early on is that it is distasteful to ever ice espresso. Many go forward never questioning why this is such a bad idea, but I have an inquisitive mind and looked into it further. It turns out that coffee is high in chlorogenic acid, which, as the coffee cools, forms quinic acid, which has a noteable and overwhelming astringent flavor. So the task is to brew coffee in a way that does not involve heat, and also reduces the apparent acidity. In the 60's the Toddy method became popular and it produces a finished product that is notably less bitter and actually puts forward a deep caramel and chocolaty flavor.
1) Include all 6 Tastes in each meal The 6 Tastes offer us a user-friendly guide map for how to nourish ourselves. Rather than looking at nutritional labels for X amount of protein or Y amount of carbohydrates, the 6 Tastes naturally guide us towards our body’s nutritional needs. Each taste feeds our mind, body, senses, and spirit in its own unique way.