[Mitch]

I recently started a new hobby, cooking, and I wanted to share the latest dish me and my girlfriend made. The dish shown in the image is an example of Hakka cuisine.

I can't find much of anything on Hakka cuisine in English, but since my girlfriend is half Hakka and can read Chinese, we've been digging into some traditional Hakka cookbooks in Chinese. We decided a blog would be the best way to promote this little-known cooking style, and we would write it in English so more people can learn about how to make these dishes too.

The blog is Kai Dong!

Although the blog will be featuring Hakka cuisine initially, we will also feature other regional foods from time to time. We recently made a Venetian Linguine with Asparagus and Prosecco, and as one Redditor described it in today's parlance, "looks delicious af."

[Arkcon]

I always maintained that chemist should be good cooks.  Some chemists complain they are poor cooks.  What is it about cooking that isn't like chemistry?  You set up a procedure, you monitor temperature, you monitor reaction progress,what is it about cooking that's not like working in a lab?

Wait.  Nobody answer that.  All chemists who are bad cooks, just move your reaction ... somewhere ... way over there.  Far from me.