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Black Chung cake is a distinctive type of Chung cake made by the Tay ethnic people in Bac Ha district, Lao Cai province. Traditionally prepared only for Tet (the Lunar New Year), it has now gained popularity and has become a sought-after delicacy among tourists visiting the region.

vimeo.com/1056640536

Woke up.
Made some chai tow kway. Classic Teochew food. Especially eaten on lunar new year, which starts in 2 days.

In our #Teochew language, chai tow means “radish or turnip“, while kway means “cake”. The dish was originally from Southern China & Teochew immigrants brought it to Singapore in the late 19th century.

I like eating them by dipping into a soy sauce/red vinegar/hot chili paste sauce mix.

Food and cars go way back — think of the Michelin guide, which started as travel info for motorists from the famous car company. Atlas Obscura says some manufacturers have gone further, lending their names to chocolate, sausages, and iconic kitchen equipment. Here's more.

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Atlas Obscura · Volkswagen Sausage and the Enduring Appeal of Culinary Car-Industry CrossoversAnne Ewbank poolt

There's a particular tedium to the Dinner Problem — aka thinking of what to eat for your evening meal every night. "Disposable income helps mitigate the issue (disposable income helps mitigate most issues), but short of a paid staff, money does not solve it," writes Rachel Sugar, who goes on to list all the purported dinner solutions, from frozen meals to prep guides. "And yet, none of it has managed to solve the problem: Dinner exists, daunting and ominous." Here's her full story for @TheAtlantic (it may be paywalled). And please tell us in the comments, what are you making for dinner tonight? We don't have the foggiest idea, and we need suggestions.

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The Atlantic · Dinner Is TerribleRachel Sugar poolt

Every once in a while a brand launches some weird hybrid food designed to garner clicks (they get us every time!). The latest? Pizza Hut with its pizza-flavored wine. TODAY's Heather Martin sampled it and found it to be exactly what we might have expected: "absolutely hideous." Despite this, the first batch of bottles have sold out and there's a waitlist. We want to know: Do you ever get tempted by these novelty combos? (Think Oreo wine, Cadbury's Creme Egg mayonnaise and ranch ice cream)? Tell us in the comments the weirdest thing you find delicious.

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TODAY · Pizza Hut Uncorks Tomato Wine: Here’s What It Tastes LikeHeather Martin poolt

There are umpteen tips for getting through election day and beyond without losing your marbles, but we like this one from @Eater: Make something really messy and elaborate.

It's all hands on deck for the Flipboard editorial team, so we won't have time to start baking sourdough. Instead we'll be snacking. Which of these do you think is the ideal election night munchie?

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Eater · My Election Day Coping Tactic: Cooking Something Messy and ElaborateJaya Saxena poolt

On a recent episode of "Dragon's Den," the Canadian equivalent of "Shark Tank," actor and investor Simu Liu called out a Quebec bubble tea brand for cultural appropriation. Now, he's asking fans to turn down the temperature. In a TikTok posted on Sunday, he reiterated his views, pointing out the difference between paying homage and being exploitative, but highlighted that the backlash had been too extreme. “On the flip side, I’ve been made aware that the business owners have received a lot of death threats and harassment and otherwise just kind of bullying and dogpiling, and I just want to say that, full stop, it’s never okay to make threats," he said. Here's more from @ew.

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Jätkatud lõim

The Karen people came from Myanmar to India in the 1920s, brought by the British administration to work on forest-clearing in the Andamans. They maintain their connection to their homeland via ngapi, a dried-shrimp condiment that they make from tiny acetes shrimp. Here, @hakaimagazine tells the story of how it’s made, the cultural significance, and why their tradition is at risk.

hakaimagazine.com/videos-visua

Hakai Magazine The Salty, Sun-Dried Shrimp Paste That Tastes Like Home | Hakai MagazineA fermented seafood delicacy keeps the Karen people of India connected to their homeland in Myanmar.