The cultural materialization of Thai food, with its emphasis on specific details and elegant presentation, allows consumers to “feel” immersed in Thai culture while eating Thai dishes.
Two 15-ounce cans chickpeas, rinsed and drained.2 1/2 cups chicken stock or low-sodium broth.
4 ounces mustard greens, stemmed, leaves torn.Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin.Crack an egg into each of the 6 water-filled cups and season with salt and pepper.
Meanwhile, in a large skillet, heat the olive oil.Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.
Stir in the chickpeas and stock and bring to a boil.
Add the mustard greens and cook until just wilted, 3 minutes.recent newsletter.
summed it up best: "There's an entire content economy now built around videos of beautiful white women in bland unfurnished vaguely Californian homes doing repulsive things to food.".It's the same thing regardless of the timeline or the feed: A constant flurry of videos with white hands often preparing and cooking non-white foods, white hands plating the food, and a white person (often a woman) smiling and eating on camera.
What we don't see behind the multicultural dishes shared?The brown hands that spice and braise beautiful and indigenous ingredients to make savory and.