Adrianna Tan
Adrianna TanThe Monterey Bay Aquarium Research Institute (MBARI), our sister org, built a new imaging system to study deep sea octopus
https://www.mbari.org/news/mbari-researchers-deploy-new-imaging-system-to-study-the-movement-of-deep-sea-octopus/
#Marine #MBARI #Monterey #MossLanding #Octopus #Science
Adrianna TanThere will probably be nothing more damning ever written about Meta than the fact that there are so many people Zuck literally can't pay to join them. And not just regular amounts of money – obscene amounts of money. A billion dollars.
https://spyglass.org/metas-anti-godfather-offers/
Adrianna TanI want to go to sewing boot camp but I also want to do a bookbinding course
Adrianna TanMy wife @sabcatsilver@sfba.social got me these!!
#Birds #Birding #Earrings #Puffins
Adrianna TanLast week, I gave a presentation about doing things as a non-expert. Because being ‘good’ at everything you do is boring and doing things you are not ‘good’ at is fun. (I made the cardboard anglerfish in the last slide, even though I don’t feel ‘good at craft’)
https://docs.google.com/presentation/d/1KK_t_z5yPWIL_R9tJgjxKZY2lddEYEf1s_Uw5wUQXF8/edit?usp=drivesdk
Adrianna TanI think I’m going to start making Sichuan food with paneer instead of tofu
Adrianna TanNot to get into regional essentialism, but the north vs south taste line is so clearly defined to me that, South Indian food tastes more Iike home food to me than northern Chinese food does. The same way North Indian food just never hits right. I like it okay, but it’s not.. the food from Kerala or Tamil Nadu or Karnataka that made me.
There are far more similarities at latitudes (south: more spices, warmer and more similar climate, more rice) than within nations.
Adrianna TanMy personal flavor profiles / base flavors are mostly South Indian crossed with southern Chinese. I think there are some interesting overlaps. Either way I don’t think it’s unique to me, entire cuisines have evolved in Southeast Asia to sort of feature those things.
In Singapore / Malaysia there are plenty of Chinese noodle shops that do curry noodles where the curry is really a Chettinad chicken curry with even more coconut milk. The other day I was like ‘oh I guess I love idli coz I just love tiny round rice cakes for breakfast, whether it’s in the form of an idli or a chwee kueh’
I know at least 5 Teochew-Tamil people so I often feel like the food in their homes is just all the things I like, together
Adrianna TanI think I’m going to start making Sichuan food with paneer instead of tofu
Adrianna TanAlso just how I cook for myself generally (crossing east and south asian foods, not just coz I’m southeast asian but also coz I’ve spent time in all three parts of Asia)
It’s nice to feel like I’m not alone
Adrianna TanMy personal flavor profiles / base flavors are mostly South Indian crossed with southern Chinese. I think there are some interesting overlaps. Either way I don’t think it’s unique to me, entire cuisines have evolved in Southeast Asia to sort of feature those things.
In Singapore / Malaysia there are plenty of Chinese noodle shops that do curry noodles where the curry is really a Chettinad chicken curry with even more coconut milk. The other day I was like ‘oh I guess I love idli coz I just love tiny round rice cakes for breakfast, whether it’s in the form of an idli or a chwee kueh’
I know at least 5 Teochew-Tamil people so I often feel like the food in their homes is just all the things I like, together
Adrianna TanI follow a chef in south india who makes mostly East Asian food there and her dishes basically map to what I like to eat personally (no surprise). Like she made a Korean style tornado egg over rice except the egg is Kongu style muttai kalakki (my fave eggs)
Adrianna TanAlso just how I cook for myself generally (crossing east and south asian foods, not just coz I’m southeast asian but also coz I’ve spent time in all three parts of Asia)
It’s nice to feel like I’m not alone
Adrianna TanI follow a chef in south india who makes mostly East Asian food there and her dishes basically map to what I like to eat personally (no surprise). Like she made a Korean style tornado egg over rice except the egg is Kongu style muttai kalakki (my fave eggs)