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It’s honestly awkward how much I talk about Omsom. I’ve had people assume I work for them because I post about them so much. Here’s the deal: they make “starters”, which are essentially pantry shortcuts for a specific Asian recipe—all the sauces, aromatics, and seasonings you need. My personal favorite is the larb starter, which comes with a fish sauce-heavy seasoning packet and nutty toasted rice powder. In a year where I fell in love with cooking and then out of love with cooking (then repeat that cycle again and again), these Omsom starters have been a constant. Plus, their branding and social media rules.
Mar 2, 2021
Related Recs
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Once a week I relax at home by making rice, hosing it down with rice vinegar from Okonomi and WADDING it in sheets of seaweed. Avocado and cooked salmon too. I order the eel sauce on the internet. I kick back and watch tv and fill up on that at least once a week. That’s the highest level of pleasure I have ever accessed.
Sep 15, 2022
tried and true recipe from pandemic days! so nutty and crispy and kinda sweet… honestly hits all cravings… no notes
Mar 16, 2024
This rice bowl was one of the first things I learned how to make when I first learned how to make more meals for myself and it so so hard to fuck up!! honestly so delish and easy. the recipe I linked also adds kimchi which I’ve never added to it before but cookings an adventure so do whatever!!
Apr 17, 2024
Top Recs from @rachel-karten
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Sometimes I get mad at my Instagram explore page because it’s just all squiggly candles, checkerboard prints, and sun-soaked interiors. Like, is that who I really am? But then I look in my bathroom and realize it is. I now have both the green checkerboard Baina bath mat and the red checkerboard Baina towel. YOU GOT ME, INSTAGRAM. Whatever, the towel is perfect (not too soft!) and the bath mat makes my feet extra happy. Haven’t gotten into the squiggly candle trend yet though—take that, explore page.
Mar 2, 2021
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I have never received as much engagement on an Instagram Story as when I posted a before and after of using Barkeeper’s Friend on my Le Creuset. I was resigned to the fact that my matte white Dutch oven would just forever have a brown ombré effect on the bottom half thanks to years of it sitting on a burner. But no! The magic that is Barkeeper’s Friend and a shit ton of scrubbing took it off in, like, 20 minutes flat. Extremely satisfying. Highly recommend.
Mar 2, 2021
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I just finished the first issue of For The Culture, a new magazine from Klancy Miller celebrating Black women in food and wine, and already can’t wait to read the next. I particularly loved Cha McCoy’s interview with winemaker Krista Scruggs, hearing how Jenna Wortham has been practicing self-care, and Omolola Olateju’s essay Being Black in Hospitality. After leaving my job in food media, I was feeling a little burnt out on consuming food media. This magazine changed that.
Mar 2, 2021