Well-Seasoned

While sixteen was culturally significant, seventeen is personally significant. Having just celebrated my 34th birthday last month, that means I’ve officially been blogging for half of my life.

That’s longer than most people hold down a single job. It’s longer than it takes to start and finish compulsory education. In many states, BitterSweet could have its own driver’s license by now. Time has always felt like an ambiguous, fleeting concept, but this milestone is truly mind-boggling.

Arriving at this considerable age in blogging years feels like an incredible accomplishment, but at the same time, nothing at all. There isn’t any specific way to celebrate the 17th year of life, nor the 17th year of marriage, were this an anniversary. There are no specific foods associated with the number 17 that I could find… Except for one.

Salt-free seasoning may seem like an odd way to commemorate this milestone, which is actually quite fitting given the unconventional path that brought us here. Lawry’s Salt Free 17 Seasoning was the only thing that even remotely fit the theme after tireless Googling for inspiration.

What Is Salt Free 17 Seasoning?

Leaning on a broad array of herbs and spices, along with whole vegetables, this distinctive blend was designed as a salt-substitute, boosting flavors rather than sodium. Technically, there are more than 17 ingredients all told, with a tiny sprinkle of cornstarch added to keep things dry and a pinch of citric acid for prolonged preservation. For the sake of simplicity, those don’t count in the final tally.

How Do You Use Salt Free 17 Seasoning?

How DON’T you use this incredibly versatile flavoring? I have yet to find a bad use across all savory applications. Sprinkle it on to your heart’s content, starting with a few of my favorite suggestions:

  • Soups or stews
  • Vegetable sides of all sorts; steamed, roasted, or sauteed
  • Dips and dressings
  • Popcorn
  • Avocado toast
  • Eggless scrambles

How To Make Dried Vegetables

You could easily toss together this whole mixture in a minute if you buy dehydrated carrots and peppers that are ready to go. Otherwise, it’s a snap to dry your own at home, albeit more time-consuming.

  1. Dice a red bell pepper and one or two carrots finely, keeping the cuts as consistent as possible for even drying.
  2. Spread them out evenly on separate sheet pans lined with parchment paper. Make sure none of the pieces are overlapping.
  3. Bake in the center of your oven at the lowest heat setting possible. For me, that’s 170 degrees, but your oven may be different.
  4. Stir every hour until the vegetables are greatly reduced in size and dry to the touch. It could take anywhere from 4 to 8 hours, depending on the size of your cuts and temperature of your oven.
  5. Let cool completely before using.

Ultimately, I think this seasoning blend turned out to be the perfect way to kick off the 17th year of life for my darling BitterSweet blog; they both make everything taste just a little bit better.

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Hannah (BitterSweet)8 Comments

Nourishing Community

Hungry For A Change

Hunger is something everyone can relate to. Some are fortunate to experience it as a fleeting sensation, a gentle reminder, but others feel it deeply, relentlessly, oppressively. While hunger is a huge issue worldwide, it’s a pressing issue here at home, too. In such a food-obsessed culture, it’s easy to focus more on the haves than have-nots and miss such glaring problems affecting our friends, neighbors, and family.

1 in 7 Central Texans are at risk, only 7% of which are unhoused, while food waste is rampant at every level of production and distribution. That old model doesn’t stand a chance, especially if The Central Texas Food Bank has anything to say about it.

The Fight Against Hunger

Serving over 60,000 people every week across 21 counties equivalent to the size of Massachusetts, I was lucky enough to get an inside view of the operations. Headquartered a short drive from downtown Austin, this hub of activity thrums with a whole different sort of energy. At any given time, a half dozen forklifts are buzzing through the immense maze of the warehouse, stacked from floor to ceiling with pantry staples, while semitrailers unload directly into the walk-in fridge and freezer, each bigger than the average gymnasium. You could easily get lost in the 135,000 square foot facility without a guide or a map.

A Fresh Approach To Food Assistance

It’s not all dry beans and pasta, though. Contrary to the common misconception, there’s a selection of fresh produce here that could put a mid-tier grocery store to shame. In fact, over a quarter of the food items moving through this building are fresh fruit and vegetables. Much of that is rescued, prevented from going into landfills for petty reasons like blemishes, odd sizes, or simply oversupply. Over 28 million pounds of produce was saved from that fate, putting into the hands of those who need it most.

From Field To Fork

That alone makes a huge impact, but that’s not enough. The Central Texas Food Bank is committed to uprooting the old system from the ground up, quite literally. Just beyond the loading docks lay two extensive gardens: One for teaching, one for larger production.

They’ve truly though of everything, including wheel chair-accessible raised beds, examples of container gardens for those without yards, and a classic “pizza garden” to appeal to kids. It feels like such a rare and beautiful opportunity to connecting with nature, providing both education and inspiration to grow your own food, no matter the circumstances.

Culinary Inspiration And Innovation

Let’s not overlook the commercial kitchen, preparing meals for the community while providing culinary training for job placement at the same time. It becomes a self-sustaining system, but only with the proper support. Volunteers are the heartbeat of the operation, sorting donations in the warehouse, distributing it through mobile pantries, delivering it to those without transportation, and more. There are plenty of hands on deck during the holidays, but there’s a continuous need throughout the year. There’s never a bad time to help, no matter how much or how little, because time is an incredibly precious resource too.

The Central Texas Food Bank gives me a profound sense of hope. There’s such unwarranted shame and stigma that remains surrounding the issue of hunger at large which is detrimental to absolutely everyone. Who wins when so many suffer? This operation is proof that it doesn’t have to be that way. Anyone that needs help, gets help. With this revolutionary approach, it is possible to stop hunger in its tracks and nourish the community.

The Central Texas Food Bank
6500 Metropolis Drive
Austin, TX 78744

Hannah (BitterSweet)6 Comments

Beaned By Lucky Edamame

Soybeans have long been celebrated as a high-protein superfood, but beyond their nutritional prowess, did you know that they can chase away demons, too? Japanese people have taken advantage of this for centuries with stellar results: Not a single demonic incident since setsubun!

What Is Setsubun?

Celebrated on February 3rd, setsubun means “seasonal division,” marking the end of winter and beginning of spring according to the old Japanese calendar. Since I’d do anything to speed through this dark period every year, I’m all for that! Many people have come to describe it as the “bean-throwing festival” in reference to the most important annual tradition.

Mamemaki, “bean scattering,” is the practice of throwing dried soybeans either out the front door or at a family member wearing a demon mask to drive away bad fortune. I’d always argue that it’s more fun to throw food at loved ones, but your mileage my vary. After cleansing the home of evil spirits, you’re then supposed to eat the leftover soybeans, counting out one for every year of your life, plus one more for good luck in the coming year.

This time around, let’s make soybeans that are so addictively spicy and savory, you’ll only want to throw more of them into your mouth.

Seven is a lucky number in Japanese culture, which is why ehomaki (large, uncut sushi rolls) are filled with exactly seven ingredients on this day, too. Shichimi togarashi, a spice blend made with seven components, is the perfect seasoning to follow suit.

What’s Sichimi Togarashi Made Of?

Also know as simply shichimi, there are no hard and fast rules for what makes the cut, but most blends include the following:

  • Sansho pepper or Sichuan peppercorns
  • Chilies
  • Ginger
  • Orange, mandarin, or yuzu zest
  • Sesame seeds
  • Poppy seeds
  • Nori

Use it anywhere you would black pepper for a bolder, more intense heat and complex flavor overall.

How to Make Crispy Soybeans

The dried soybeans traditionally used for setsubun are what we might refer to as soy nuts here. Personally, I much prefer the fresh, buttery taste of green edamame instead. The trick to getting them crispy is to cook them low and slow, gently removing moisture without burning the outsides. Believe it or not, your air fryer is just the tool for this job! Most air fryers have dehydrator settings now, offering temperatures as low as 90 degrees. Naturally, you could use a conventional dehyrator if you have one handy.

Demons had better keep their distance when these tiny fireballs are on the table; they really do bring the heat! Smoldering with the spice of powerful chili peppers, every bite has a resounding crunch and zesty finish that will bring you back for more. Pack them up as healthy snacks on the go, enjoy with a glass of sake, or eat them like popcorn while you Netflix and chill.

More Ideas For Using Crunchy Edamame

Aside from just eating the crispy beans out of hand, they’re an incredibly versatile ingredient in many other dishes.

  • Toss into leafy green salads
  • Top soups and stews
  • Crush roughly to use instead of breadcrumbs
  • Mix into energy bars
  • Use instead of pine nuts to sprinkle over pasta or risotto

鬼は外! 福は内! – Devils Out! Fortune In!

Slam the door shut on misfortune this year and eat your way to better luck. Crispy shichimi edamame will never do you wrong.

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Hannah (BitterSweet)7 Comments

Congee Is The Cure

Have you ever eaten something that was spicy enough to wake the dead? Though not for the weak of stomach, that might be just what the doctor ordered.

That was the literal inspiration for this recipe, glutinous rice porridge, AKA congee. Of course, the original dish is incredibly mild, sometimes seasoned only with a pinch of salt, if that. Meant to soothe an upset stomach, it’s classic sick day food that’s easy to digest and gently nurse the unwell back to health. Now I’m beginning to think that the opposite approach might be more effective.

Mo Dao Zu Shi (魔道祖师) is far from a food-focused donghua, but stick with me here. The protagonist, Wei Wuxian, is known to make his meals unbearably spicy, to the point that you’d think one’s spirit would depart their body after a single bite. This turns out to be an asset that ultimately cures those suffering from corpse poisoning.

There’s good sense to back this theory up. Hot peppers have genuine medicinal properties granted by that characteristic burn. Capsaicin is the compound responsible for its culinary prowess and health benefits.

What are the benefits of capsaicin?

  • For short term pain relief, biting into a blisteringly hot food releases endorphins, creating a mild “high” and dampening other discomforting sensations, like headaches, joint pain, and beyond.
  • Chili peppers are great for improving heart health! Studies have shown they can reduce inflammation, lower cholesterol, and increase blood flow.
  • Stress less with a calming dose of B-complex vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). Deficiencies in these vitamins can lead to added anxiety or trouble regulating moods over time.
  • Have tissues handy because this stuff will clear out your sinuses and ease congestion. Plus, capsaicin has antibacterial properties which are effective in fighting and preventing chronic sinus infections.

Most importantly, this is medicine you’ll WANT to take.

Toppings for congee are entirely up to the eater. Creamy rice porridge can do no wrong as a gracious base for anything your heart desires. Aromatic ginger and garlic are a classic starting foundation, amplified by savory, salty soy sauce.

Consider the following ideas to customize you own invigorating and restorative hellbroth:

  • Shiitake mushrooms are brilliant here, chopped finely to infuse every grain with umami.
  • To satiate a heartier appetite, bulk it up with plant proteins, like baked or braised tofu, or cooked beans.
  • Add textural contrast with toasted pine nuts or slivered almonds.

The only non-negotiable is the chili crisp. This is what transforms a bowl of mush into a downright addictive meal. While it’s tempting to eat it straight from the jar, try to keep at least a 1:1 ratio of chili crisp to congee, for the sake of your stomach.

Whether it’s a cold, flu, or corpse poisoning, this flaming hot chili crisp congee will cure what ails you.

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Hannah (BitterSweet)8 Comments