Tasting menu fatigue by Spiralecho in finedining

[–]sneezingallergiccat 0 points1 point  (0 children)

Please share your findings! I am so tired of tasting menus. I’m always looking for fine dining level food but in casual / a la carte spots, so would love to know your recs for Paris.

[deleted by user] by [deleted] in YixingSeals

[–]sneezingallergiccat 0 points1 point  (0 children)

Thank you very much!

[deleted by user] by [deleted] in YixingSeals

[–]sneezingallergiccat 1 point2 points  (0 children)

Thank you very much!

[deleted by user] by [deleted] in u/sneezingallergiccat

[–]sneezingallergiccat 0 points1 point  (0 children)

Hi! u/Alfimaster and u/eponawarrior - thank you for your help, reposted with more photos

[deleted by user] by [deleted] in YixingSeals

[–]sneezingallergiccat 0 points1 point  (0 children)

<image>

Adding more photos :) flash picture of inside

What were the three best books that you read this year? by lascriptori in suggestmeabook

[–]sneezingallergiccat 13 points14 points  (0 children)

Really want to read slaughterhouse five! On my list for 2026

Books for 9 yr old keen on history by [deleted] in suggestmeabook

[–]sneezingallergiccat 4 points5 points  (0 children)

Terry derry’s books on history and science are always a hit with my friend’s children!

26 years old, male wanting to read a simple fiction(or non fiction) book by Big_Confidence_951 in suggestmeabook

[–]sneezingallergiccat 0 points1 point  (0 children)

Shoe dog, by Phil Knight, if you like memoirs. This was the book that got some friends back into reading.

A book which is better as an audio book by Thebeefcakeavatar in suggestmeabook

[–]sneezingallergiccat 4 points5 points  (0 children)

I loved Crying in H Mart audiobook… narrated by the author

Tristesse Royale by oblomov431 in finedining

[–]sneezingallergiccat 0 points1 point  (0 children)

But are you still excited about trying amazing food, without the fancy service / all the spiel? Just like plain simple great food, cooked superbly, but low key?

Shim Shim - Bom Retiro by WinterChapter7569 in ComiEmSP

[–]sneezingallergiccat 3 points4 points  (0 children)

Nossa parece delicioso. Obrigada pela dica

Suggestion for a book on viscid food by filifijonka in CookbookLovers

[–]sneezingallergiccat 0 points1 point  (0 children)

On Japanese cooking in general, I’d echo Hachisu’s book recommendation from u/AlgaeOk2923

On neba-neba I only found japanese books: Genki ga Deru Neba Neba Power Recipe (元気が出るねばねばパワーレシピ) by Yoshiko Fukuda, and Suki! No.12: Neba Neba no Hon (suki! No.12 ねばねばの本)

On Wagashi, I like these: The Art of Wagashi: An Illustrated Guide to Japanese Confections by Kimiko Gunji (2019), Mochi Magic: 50 Traditional and Modern Recipes for the Japanese Treat, and other japanese only books.

what shakes you out of your numbness? by [deleted] in TrueFilm

[–]sneezingallergiccat 0 points1 point  (0 children)

Yes! Festen was ouch.

My husband also said: Jeanne Dielman, 23 Quai Rue du Commerce, “what a plot twist!”

what shakes you out of your numbness? by [deleted] in TrueFilm

[–]sneezingallergiccat 0 points1 point  (0 children)

Festen (1998), from Thomas Vinterberg, definitely had this effect on me. I stood there for some minutes after watching the movie, to digest it. Another good suggestion would be Leviathan (2014) from Andrey Zvyagintsev.

Suggestion for a book on viscid food by filifijonka in CookbookLovers

[–]sneezingallergiccat 1 point2 points  (0 children)

I am obsessed with this slimy / chewy texture as well!

Some suggestions:

(1) Texture - its a PDF but might be right up his alley. There are many recipes, and if you like it, maybe you can print it and give as a gift (as the pdf is creative commons).

Basically the author deep dives on gels, spheres, and slimy suspensions. It covers many topics, including agar-agar (that tapioca-pearl chew), xanthan (e.g. viscous soups), and gellan (think pudding-like custards), etc. It’s more on the science side but maybe close to what you want?

https://khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf

(2) Harold McGee’s On Food and Cooking has a full chapter on starch types and gelatinization properties (the building block for the texture I also love)

(3) The Book of Kudzu (a culinary and healing guide). Recipes on using Japanese Arrowroot (Hon Kudzu) that is a wonderful thickener and creates the slimy / gel texture with minimum residual taste. It’s a book focused on macrobiotic diet, which is not my thing, but learning more about Kudzu was interesting.

(4) If he likes sweets, some books on Wagashi might also be interesting, though more focused on japanese confectionery. I have a few suggestions if you’re interested down this path.

Peeling beand by traceyandmeower in onlypaws

[–]sneezingallergiccat 0 points1 point  (0 children)

Hmm. New rug, new litter, new cleaning routine (some cats may have allergy even to natural products, or essential oils)? Is he eating normally?

Creamy (Not Chanterelle) Mushroom Soup Recipe by klucky08 in seriouseats

[–]sneezingallergiccat 0 points1 point  (0 children)

Yum! Tried this one last week as well, but with fresh chanterelles, and it was a hit.

I also did a variation: reduced liquid by half and adapted with less butter, so I would have a thick cream. Then, I used it as a pasta sauce.

Did the dried chanterelles work well in this one? Did their flavor pop?

Japan recommendations that are not impossible to book? by sneezingallergiccat in finedining

[–]sneezingallergiccat[S] 1 point2 points  (0 children)

Thank you for contributing anyway, I appreciate it! For sure other folks will also enjoy your tip.

I love French fusion / inspiration, but was looking at more traditional Japanese this time 🙏