I love salmon rice bowls. This one had a bang bang marinade. Served with quick pickled cucumber, steamed edamame beans with sea salt, broccoli, carrots scented with cumin and sesame oil. Had some kimchi too and finished off w/ gochujang mayo. #chemistswhocook.
Is it too early for Vietnamese summer rolls? At 10 C I wasn’t wearing a jacket today, so why not have something light to eat? #chemistswhocook #foodsky
#pasticio anyone? #chemistswhocook #foodsky.
As a Canadian I feel F should be banned, except for baking. I am bemused by DST especially as North America and UK are not aligned. So there are a small number of weeks where I am 4h ahead of EST😀
A ground beef Bulgogi. Served over rice and with broccoli, sliced avocado and a quick cucumber pickle. #chemistswhocook. #foodsky
This meal comes together easily with some prep work in the morning. Marinated souvlaki and made tzatziki, and made marinade for lemony potatoes. Then just popped potatoes in oven, grilled zucchini and chicken skewers and make a salad. Delicious Greek meal #chemistswhocook.
I love tacos, especially on Tuesdays 😎. These are my fish tacos, this time including a charred corn and lime salsa to go along with guacamole and shredded lettuce. These sauce is a chipotle crema. #chemistswhocook.
I had a hankering for something umami forward and light, so II made a ground pork and vermicelli Vietnamese salad with lots of herbs and veg. As it is #Purim, time to make a batch of hamantaschen, these filled with apricot and perfumed with cinnamon. #chemistswhocook #foodsky
Excited to reveal our keynote speakers: David Beljonne (UMons), Richard Friend (@Cambridge_Uni), Hironori Kaji (Kyoto University), Barry Rand (@princeton.edu), and Eli Zysman-Colman (@ezc-group.bsky.social).
Join us at #icel2026 for inspiring talks on innovative light-emitting applications
There is something warming about roasted parsnips, very underrated, and carrots and served with a pan roasted chicken breast (quick dry brined to keep juicy). #chemistswhocook.
Had friends over for lunch. We were 9, so needed something that scaled. Made a delicious penne alla marinara (so anchovies in the base), garlic bread, Caesar salad, and an arugula and cherry tomato salad. #chemistswhocook. #foodsky
A salmon rice bowl. This one is special as it has a Takikomi Gohan Japanese rice dish with prawns, corn and butter. Served also with sautéed shiitake mushrooms and a quick pickled cucumber and the usual broccoli. #chemistswhocook.
Made a so-called viral dumpling lasagne, which I served with a pretty faithful copy of Don Tai Fung’s green bean with garlic. Dumpling filling was pork, coriander Sen cabbage. Was it delicious yes. is it better than actual dumplings, nope. #chemistswhocook.
My daughter wanted fettuccine(okay this is tagliatelle) Alfredo. I wanted extra protein, so grilled Cajun chicken on top and all served with braised carrots with garlic and dill. #chemistswhocook # foodsky
I had a fantastic visit at the University of Manchester. I had engaging scientific discussions, great camaraderie, artesanal beer, great food and typical Mancunian weather. Having a fantastic dim sum place a two-minute walk from the school was a real bonus. Great hospitality and science!
Garlicky lemony Greek potatoes are a great side dish for chicken souvlaki, which I eat as a sandwich in pita with tzatziki and some pickled onions. #chemistswhocook.
A Chinese vegetarian feast. Vegetable Lo mein and salt and pepper tofu along with steamed broccoli. #chemistswhocook #foodsky.
Chicken Katsu, served over sushi rice, with broccoli and a Japanese spinach goma as (with a sesame dressing), and some spicy Kewpie mayo. #chemistswhocook #foodsky.
On a grey, rainy and cold day an elixir is French onion soup. Because we are in Scotland, I deglazed with the caramelized onions with whisky. Also made a banana bread. #chemistswhocook #foodsky
A fish curry from western Indian served over steamed rice and a bright salad of cucumber and avocado. Curry made either toasted coconut, chilli, cumin and black pepper paste. #chemistswhocook #foodsky
Spaghetti arabiatta is always a favourite. Sautéed shallots, lots of garlic, chilli, oregano, salt, pepper, sugar in olive oil. Then deglazed with white wine. Then added crushed tomatoes. Made it unctuous by finishing with some butter. Added pasta and pasta water at end. #chemistswhocook. #foodsky
Gussying up a bowl of #ichiran ramen noodles. Chicken is made katsu style but marinated before w/ ginger, sake and soy , jammy egg, bok choi, bean sprouts with chilli garlic oil and more garlic, corn cooked in brown butter, scallions. Great dinner in a cold and rainy night. #chemistswhocook #foodsky
My first attempt at dan dan noodles. A spicy tahini chill sauce on the bottom. Shanghai style noodles, some seasoned ground pork, baby bok choi, bean sprouts, coriander. Mixed up, the flavours really came together. #chemistswhocook #foodsky
Check out the colour and char on my chicken shawarma. I skewered 5 marinated chicken thighs and placed it in 190 C oven for 45 minutes. After resting for 5 min, time to carve. #chemistswhocook. #foodsky
Decided to make a version of Hainanese chicken rice. Found some pandan leaves do it too. Poached chicken breast in a flavoured chicken stock. Made ginger scallion oil and a fresh sambal. Accompanied dish with bright Vietnamese green mango salad with Thai basil, mint. #chemistswhocook.
First meal I cooked in a while and it is shrimp and egg fried rice, which I ate with my homemade chilli crisp. Very comforting. #chemistswhoocook #foodsky
Thanks @dumelelab.bsky.social and Malte for a great time and visit in Cologne.
Great first day in Erlangen and benefited from some excellent Franconian food, including meat grilled on a wood-fired BBQ in the same room as we sat.
