Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings. The soup, which is traditionally served in springtime for Nowruz, the Persian New Year, is made with copious amounts of greens like spinach, cilantro, parsley, and scallions. The soup is packed with green lentils, kidney beans, navy beans, and chickpeas, as well as enriched flour noodles. She tops off the soup with homemade mint oil, liquid kashk, fried garlic, and carmelized onions. Check out the recipe here: https://www.vice.com/en/article/qjpea3/ash-e-reshteh-recipe
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Deuki Hong, founder and chef of Sunday Hospitality Group, is in his backyard cooking Jajangmyeon. This black bean noodle dish is a Koreanified take on a Shandong dish brought over by the Chinese in the early 1900s. Deuki starts by frying chunjang, a Korean black bean paste, to create a sticky and glossy sauce. He then stir fries pork shoulder, pork belly, and a variety of vegetables like onion, zucchini and cabbage before bringing the dish together with thick flour noodles.
And fun fact. Well, slightly grim fun fact. Jajangmyeon is typically eaten on what Koreans call Black Day, which is observed every April 14. The idea is that those who didn’t receive a gift the previous two 14ths of the months — Valentine’s Day (February 14) and White Day (March 14, when girls return the favor to the boys) — they should treat themselves to a bowl of black noodles and commiserate on their life of perpetual singledom.
Check out the recipe here: https://www.vice.com/en/article/3anmn9/jajangmyeon-korean-chinese-black-bean-noodles-recipe
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Here’s the newest addition in the warm weather section of the Ideal line. This practically replaced the famed Cologne Edition and with that gets lots of hate. The mint in here the primary note in the opening (hence the cool in the name). It gives a cooling factor but I’ve smelt a better minty opening.
Chapters:
0:00 Intro
0:55 Homme Ideal Cool Unboxing & 1st Impression
6:48 Outro
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