Ugly Pantry
Mei Liaointuitive cooking from my sichuanese-american pantry, complete with ingredient deep dives, recipes, r&d, and food science
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Twice weekly | Issues | 9 |
| Subscribers | Read | uglypantry.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Doubanjiang Guide
If a mapo tofu recipe includes a substitution for doubanjiang telling you to just use sambal or gochujang it’s time to put that recipe away. That’s like asking someone to make miso soup without using miso—it’s just not the same.
How to make food videos
I’m moving! While I’m in the process of adding furniture and stocking my pantry, I’m also contemplating how to shoot recipe videos in my new place. Truth is I’m going to stick with what I’ve been using the past couple of years: a microphone...
Where to grocery shop: from farmers markets to WeChat groups
In today’s world, grocery shopping isn’t just about sustenance—it’s a reflection of who we are. The stores we frequent say as much about us as the food we put on our tables. Erewhon, with its $20 smoothies and pristine produce displays, whi...
20 minute meals for one
Most days I cook for one. I’m not a fan of repeat meals or meal planning, so I prefer to cook each meal from scratch. When I’m not cooking with a video or recipe in mind, I like to keep it simple. I’ll usually plan a couple key proteins for...
Authors
The writers behind this newsletter.
cooking from sichuan-california
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