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#food

5 posts5 participants0 posts today

Yesterday Daikon found this place called Mofu Mofu Doughnuts, so this morning we drove out to get some brunch. Turns out it's a malasada shop (well... Japanese malasada)

They were very good... but not doughnuts 😔 (Tho closer to cream-filled yeast doughnuts than malasadas, haha)

Sometimes I think about how the world would taste so different without Maggi. Who would’ve thought they would have figured out the different flavor profiles for each part of the world. I don’t think about Swiss food very much, but their impact in world food cannot be underestimated (mostly through Maggi).

One of my comfort foods is maggi brand instant ‘curry noodles’ (the one made for the Malaysian market). My friends from India love the Indian one, but I don’t, it’s not my comfort food (also Malaysian Maggi is spicier, hehe).

Maggi sauce also has a distinct flavor. The bánh mì around me would all taste different without it, and so would a lot of Latin American and African foods.

I can get nearly everything I want from ‘home’ here in SF but Malaysian maggi is what I get people to bring me. Especially the too spicy for most other flavors, like the one called kari api (curry fire) noodles.

This Malaysian chef in London has a video about how to recreate it from scratch: youtu.be/V_0UknLho5U

Today is the Fujisawa-juku festival, which means a bunch of places around town are doing festival... stuff, haha. Our local shrine has a food festival going on, so we're eating mixed pork bowls and horumon (offal) in the park