A poem about Silicon Valley assembled from Quora questions about Silicon Valley.

I cried laughing at this.

https://twitter.com/DynamicWebPaige/status/1122286390790635520

DynamicWebPaige
?@DynamicWebPaige

a poem about
silicon valley,

assembled from
quora questions about
silicon valley.

https://t.co/L5S8KrXxvC

Reconstruction never ended: How we got here from the Civil War, a thread:

This thread by Historian Heather Cox Richardson just went by on my twitter feed. I'm not going to copy and paste the whole thing, because it's long and has a bunch of pictures and links, so here's the first tweet in the thread:

https://twitter.com/HC_Richardson/status/1121895350309142529

Simple basic Japanese Dashi Broth

This week is a very simple and basic Japanese dashi broth! This is the cornerstone of much of Japanese cuisine, including miso soup (which we will be doing next week!) It's simple and delicious and has a lovely rich ocean aroma, and unlike the shrimp stock we made for the gumbo a few weeks ago, it doesn't really lose its aroma or flavour right away, so you can store it in your fridge for a while! The shrimp stock you really need to use right away.

Like any other broth or stock, you really don't want this to get up to a rolling boil, and you definitely don't want to boil the kombu at the beginning. It makes the seaweed very bitter and sort of slimy. There are many different kinds of katsuobushi or bonito flakes, so find the ones that work best for you! They can get very expensive to get the highest quality, but you can make very nice dashi with the cheaper ones, too.

French Onion Soup Recipe!

This week we do a lovely from-scratch french onion soup! This is a super easy recipe, it just takes a great deal of time to very slowly cook down all of those onions. You can see how much those onions cook down from our initial over-stuffed pot to the final product. A little note here: during the cooking process, the onions go through a period where they take on an unpleasant metallic smell. Just keep cooking through that, it will go away, and you'll be left with that lovely rich onion smell once it's done. Hubby could explain the food chemistry better than I could.

Also, a pro-tip here: Serve this soup with a cheese toast, then have a second round of cheese toasts ready to go by the time your diners are halfway through and have run out of the first cheese toast!

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Chocolate Mousse Recipe

Back to dessert! After we did that fruit mousse a few weeks ago, we decided to also do a chocolate mousse! Quite different in their preparations, and also a very different final flavour profile. The passion fruit mousse was very delicate and light, whereas this chocolate mouse is extremely rich and intense in flavour. We use dark chocolate in this, but if you prefer milk chocolate you can use that.

Of course you can customize this as much as you'd like. A little bit of cinnamon, a dash of cayenne pepper, a little splash of rum or whiskey in the mix... however you'd like to flavour it. You can also change the garnish however you like. Crumble up peanut butter cookies instead of chocolate cookies. We love the crunchy texture of the crumbled cookies, but you could also garnish with sliced strawberries or whole raspberries.

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Moroccan-style Preserved Calamondin Recipe

Maybe a little offbeat this week! We have a little calamondin tree on our patio (in the living room when it's winter!) and it's a very pretty little tree that produces these little tiny fruit that look like mini oranges. We decided to find out if they're edible, and they totally are. They're important in the cuisine of lots of Southeast Asian countries (and we discovered they make a great gin and tonic in place of a slice of lime!). More information on them here. When hubby ran his restaurant, one of his guiding principles was to use only local ingredients. He bought as much as he could from within the city (Toronto has several farming co-ops that will sell to restaurants), and from the province. There were a few concessions, of course. Coffee and tea for instance. However, he stuck to his guns when making his hummus in-store. Lemons are not a thing we can buy locally in Canada, but we had all these lovely little citrus fruit just growing in our living room. So, he tried preserving them Moroccan lemon style, and he used that as the citrus in his hummus. It was excellent!

So, here's the simple procedure for this. It's just salt and citrus, super simple. If you don't have calamondins available, you could also do this with any thin-skinned citrus fruit like Moroccan lemons, key limes, or even kumquats. It goes well in hummus, salad dressings, marinades or anywhere you need a citrus zing and some salt!