So after a couple of days of snooping around and butting into conversations, I guess it's #introduction time 😁

I'm originally from Singapore, but moved to Naarm (Melbourne, Australia) in 2004.

I have been in the hospitality industry for 18 years.
The last 12 of which have been spent in the kitchen as a chef. I post about #food a lot 😏

I also have a background in #Anthropology, #SocialTheory and #HumanNutrition.

Am currently in the middle of a #PhD in #Education - researching community #foodpedagogies as well as food education in #PublicHealth.

I am passionate about #SocialJustice, #FoodSecurity, #Decolonisation and dismantling systems that perpetuate division and inequity.

I am a #dancer, #SciFi geek, a novice gardener and have a regular #yoga practice.

Open to meet anyone and everyone. Excited to be here and looking forward to many amazing conversations and friendships! 💜

#Introductions#Newbie#TwitterMigration

And just in case (having read the previous post) you were thinking a healthy diet is all about choice.... what we actually see is that to maintain a healthy diet takes an impossible proportion of disposable income for the poorest 20% of the population.... no-one can spend 70% of their income on food when they also are confronted with rising fuel prices & record rents....

We are living in a country which is hurtling back to the social structures of Victorian Britain.

#Food #health

I feel like I should write my Asian immigrant take on American dessert as a counter to this 20 year old post: https://examinedlife.typepad.com/johnbelle/2004/04/what_are_those_.html

Donuts are super weird

#Food

Dumplings 🥟 for dins. A tale of two families. I was taught to make momos <L> (Tibetan side of fam) and pleated dumplings <R> (Cantonese side of fam) Im going to make them into “War Tip” which is Cantonese for panfried dumplings like Gyoza #Cantonese#Tibetan #food

Made a mess of my first batch. Served with pun chun red vinegar and soy sauce #food #dumplings

Another Brexit fiasco.... British cheeses failed to get to the World Cheese Awards in Portugal as they failed to clear customer in time (now being from a non-EU country).

In the scale of the disasters of Brexit its not going to to be a big thing (although it will be for the frustrated cheese makers), but is emblematic of how myopic the Brexiters were about the impact of their successful plan to leave Europe....

#brexit #cheese #food

https://www.theguardian.com/food/2024/nov/16/uk-cheeses-miss-out-on-international-prize-after-getting-stuck-in-customs

Par-Boiled Rice

Par-boiled rice is NOT partially cooked rice. It is also NOT Instant Rice or Quick Rice.

Parboiled rice is obtained by quickly boiling or steaming the raw grains before milling them, which passes nutritional value from the husks to the rice grain so they are not lost during hulling and polishing, but does not soften the grain. In fact, parboiled rice is harder than other rice.

This ancient process has been used for over 2000 years in India and Pakistan, where it’s still a common treatment for rice. The process results in a product with higher nutritional value than white rice because some of the vitamins in the bran and germ diffuse into the grain.

Its grains are hardened and take longer to cook, but remain intact and separated and are less likely to overcook. They are also more stable, resulting in a product that can be stored in the refrigerator after cooking.

Parboiled rice is not a variety of rice. Visit any Indian grocery and you will see many different rices labelled as parboiled. You will also see some varieties that have parboiled and not parboiled options.

Mostly unknown in North America, it is common in Italy (as well as South Asia) and generally used for sides and cold salads.

#WhatIs#FoodInfo#IndianFood #food