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Joined 7 months ago
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Cake day: December 8th, 2023

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  • i don’t know either, but i do know that with the kimchi and kombucha trend train taking over the west, learning about fermentation should be much more accessible. maybe there are some creative alternative prep methods, like pairing less salt with celery juice, or even seaweed - or starting with leftover whey/brine from a previous fermentation. if i were you i’d try a deep focused dive on fermentation methods around the world and experiment. hope you figure something out and when you do, brand it and revolutionize cuisine!


  • are you by chance an enterprising individual? it sounds like you’ve stumbled onto an underserved and untapped market: healthier alternatives to traditional base ingredients. i’d be very surprised if there were not methods waiting to be discovered for prepping bean paste, fish sauce, doubanjiang etc in more health-conscious ways. the question is, who can combine culinary expertise, fermentation knowledge, cultural respect and a drive to innovate?





  • i think it’s tricky to get a blanket reading because autism can look so dramatically different from one person to the next. i was diagnosed last year (AuDHD) and have since been learning how varied autism can be across different demographics and comorbidities. when i’m stressed, overworked, and/or overloaded, i tend to withdraw to trigger my hyperfocus. a recent new hire in my department who is pretty clearly also autistic has been driving me nuts because when he is stressed, overworked and overloaded, he tends to try to control everything around him with a hyperfocus on what everyone else is doing, instead of focusing on his own work. to the NT’s in the group, i doubt they would think to put him and myself in the same category.