Ted
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desfontain.es
Ted
@desfontain.es
A little pinch of randomness here and there and poof, your data is now protected. Magic! ✨

(I don't read DMs. Send me an email instead.)

🌉 bridged from ⁂ https://hachyderm.io/@tedted, follow @ap.brid.gy to interact
La mise à jour vient aussi avec un tas de nouvelles recettes : Ezogelin, Glaçage au beurre noisette, Limonade américaine, Risotto-minute à la chinoise, Pâtes à l'ail noir, Sauce hollandaise sous vide, Crevettes sous vide à l'espagnole, Riz mexicain au cuiseur à riz… 😋
November 9, 2025 at 2:20 PM
And before you @ me, I want to point out that the chapter I wrote has pretty much nothing to do with artificial intelligence ¯\\_(ツ)_/¯
October 20, 2025 at 3:32 PM
And that's all folks! Now I just need to find something to do with the leftover barley flour, and lotus seeds, and lovage leaves, and long pepper, and chinese dates, and… ^^
October 19, 2025 at 9:42 AM
Last but not least: Epityrum, olive relish from Ancient Rome. Pretty simple and absolutely wonderful: https://www.tastinghistory.com/recipes/oliverelish

I love tapenade, but it's only great if the olives are very good. This is delicious either way. S-tier apéro food. Will 100% do it again.
October 19, 2025 at 9:42 AM
These honey-and-pepper fritters from Constantinople didn't turn out as expected, I think because I didn't remove enough moisture from the dough. https://www.tastinghistory.com/episodes/byzantinehoneyfritters

They were still a huge hit — everybody loved them […]

[Original post on hachyderm.io]
October 19, 2025 at 9:39 AM