Thanks! I’m on an upward trend, but still pretty much cooking at a basic level. I love soy sauce and have tons of mushrooms so I’ll give this a try!

Oh, I’ve got Shaoxing wine and some sherry. Had no idea that’s how they were made. Thanks for sharing!

What is a dry yeasted cooking alcohol? I’ve got nutritional yeast and baking yeast, but I’ve never heard of dry yeasted alcohol

Another vote for WalkScape! I’m doubling my walking time since joining, and it’s feeds the “gotta chop 100 birch trees” part of my brain.

That and a VERY sharp knife

Not sure if this counts, but the way I chop my onions and garlic changed after watching a Joshua Weissman video on it. Leaving the end on to hold it all together while I chop was so genius I don’t even remember how I chopped them before. Especially easier to thinly slice onions. Also learning my spices so I can spice mostly by smell. Makes it easier when I’m experimenting to just smell the pan and know which spice I should add to make it taste better.

I think ive seen a sign for that while I’m out! thanks for the tip!

I have never heard of water kefir, just the bottled raspberry kefir I see next to milk. Where can I find these grains?

I was considering that, but I wasn’t sure how useful they are? Like, it seemed that people either swear they worked or said they were the equivalent of praying to the old gods for better digestion. Figured food was probably a more reliable path.

I believe I did as a very young child. 10/10 would recommend all kids to eat.

This is the most hilarious comment I’ve seen lol I might have to try more kefir products. I can’t really stomach the texture of drinking cream, but I also haven’t tried nearly as much as I have yogurt products

This is really interesting, I’ve never heard of it. I’ll give it a try, though I’m not big on creamy drinks. I don’t think I’ve ever tasted saffron before.

I absolutely love kimchi, but the only brand in the stores near me always feels kind of mushy and wimpy. But I get a jar of the Seoul (I think?) brand whenever I go into the city and can stop by Asian grocery stores.

Oh! I never thought about whisking it. I love mousse, I’ll have to try that. Thanks!

Fage has definitely been the most tolerable brand of yogurt for me! And bonus points to it because it’s also all of my families favorite. I love honey and nuts, but I think I end up adding too little honey. How much do you add? Just like a spoonful or a small drizzle?

I have not! I eat rice for lunch a couple times a week, I’ll have to give that a try.

Oh, I do like tzatziki on veggie hummus pita sandwiches. I didn’t realize it was made with yogurt! Thanks for the tip

I love miso soup! I do try to make it myself, but it’s hard finding grocery stores that sell the paste near me. But anytime I am in the city, I always grab a tub to last me a few months! That and a thing of kimchi, always feel great when I can eat those daily.

Granola has definitely been the best of all the things I’ve tried to alleviate the texture. Does skyr still have the probiotics though?

I’m honestly not even sure myself. I’ve tried thickening it and it makes me gag, but super thin/runny also makes me gag. I think thicker is the better of the two, and I can eat like whipped cream or even sour cream just fine. Though, I’ve never tried eating just a straight spoonful of sour cream…