No matter how you cook them, they’re no subsitute for pasta.
As someone who has seen the last 20 years of change, and knows fairly well what things looked like before that, the change is stunning.
“Hey, where’s Tom been?” … is a question that nobody’s been asking, but I’ll answer it anyways.
Two talks in two days—but just look at this gorgeous poster!
And this is in a country where very few people look up from their cell phones while they walk…
From my hotel in Shanghai.
Like any dried meat, the finished ganba is rock hard, and intensely flavorful.
The woman making the cheese was a genuine expert–with her two burners running, it was like watching an 80s DJ spin turntables
Yesterday I visited a farm in Dali, Yunnan. The big companies buy the milk from farms like this one, which has about 100 head of dairy cattle.