The Still Life of Rio Palmer - Season 2, Part 1 - Two Truths
Since Winterfest, my days have blurred together as if I am being carried forward by a warm, insistent tide. Noah is a constant. A beautiful, exhilarating constant.
We can hardly keep our hands off each other. There is a kiss in the kitchen while I am scrambling eggs. His laughter brushes my neck when he sneaks up behind me. There are long Sunday mornings where the only thing that matters is the…
I don’t trust anyone who says they don’t love sticky, glossy chicken. 🍯✨
There’s something about these miso-roasted thighs that feels like a warm kitchen at golden hour — the kind where the air smells slightly sweet, slightly savory, and absolutely irresistible. The skin turns deeply caramelized in the oven, edges crisping up while the inside stays ridiculously juicy. It’s the kind of dinner that makes you pause mid-bite. 😌🔥
The glaze? Think miso, honey, garlic, and a little splash of soy sauce working together like they planned this their whole lives. It bubbles in the oven and turns into that shiny, lacquered coating you want to swipe with a piece of rice. And the finishing touch? I’m not going to spoil it here… but it changes everything. 🍚💫
If you’ve been craving something comforting but still bold enough to feel exciting, this is it.
There’s something about these miso-roasted thighs that feels like a warm kitchen at golden hour — the kind where the air smells slightly sweet, slightly savory, and absolutely irresistible. The skin turns deeply caramelized in the oven, edges crisping up while the inside stays ridiculously juicy. It’s the kind of dinner that makes you pause mid-bite. 😌🔥
The glaze? Think miso, honey, garlic, and a little splash of soy sauce working together like they planned this their whole lives. It bubbles in the oven and turns into that shiny, lacquered coating you want to swipe with a piece of rice. And the finishing touch? I’m not going to spoil it here… but it changes everything. 🍚💫
If you’ve been craving something comforting but still bold enough to feel exciting, this is it.
This Homemade Nutritional Yeast Substitute is both healthy & tasty. It’s made with only 2 healthy ingredients you already know: miso and sprouted chickpeas.I have been trying to make nutritional yeast at home without success for a long time. After a lot of research, I realized there is no way for me to make this at home.Making nutritional yeast as we buy it from stores requires a special lab that’s full of commercial equipment. There is also a scientific fact that ordinary people like me don’t know: it’s a very highly processed food, and shockingly, most brands are genetically modified!
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The vitamin B-12 I thought occurs naturally in commercial nutritional yeast is actually the fortified type, and added in later.So, while trying not to consume any processed food, I was actually consuming a highly processed food every time I used nutritional yeast. There are a few organic brands that are non-GMO, but the taste is different and doesn’t make food taste better–plus they still have to go through quite a process to make it. After a few failures, I gave up and tried to figure out my own way to mimic the commercial nutritional yeast flavor. The thing I love about nutritional yeast is the umami (savory) flavor. As I eat a lot of foods that have umami flavor such as soy sauce & miso, so I had an idea to try making Homemade Nutritional Yeast Substitute with these ingredients I know well.
This is how the Homemade Nutritional Yeast Substitute was created!
For this recipe, I only use miso and sprouted chickpeas. Miso is a fermented food that’s full of umami flavor. It makes anything taste great by adding a little bit. Sprouted chickpeas also have excellent flavor from the sprouting process. They are easier to digest and have just the right amount of fermentation flavor.
You can use any kind of miso you prefer, but my preference is white chickpea miso. It makes Homemade Nutritional Yeast Substitute look really close to commercial ones.
You can either bake them both on the lowest setting of your oven or dehydrate them. Low heat can keep the same nutrition in miso alive. I’m lucky my oven can work as a dehydrator, so I use it instead of my dehydrator.
I can’t say it’s the same, but I can tell you that this Homemade Nutritional Yeast Substitute does taste great! It’s so good on pasta dishes, salad, porridge, soup etc., and most importantly, it’s so good to know what’s in there! Ready to make Homemade Nutritional Yeast Substitute? Let me show you how.
Ingredients:
Chickpea miso. Note: I can’t give you the exact measurement, but just spread a thin layer of it on baking sheet and this is perfect to combine with the cooked chickpeas. If you use dehydrator trays, it probably takes about 3 trays–depend on the dehydrator size. Please use your judgement and adjust the amount accordingly.
1 cup (128 g) of dried chickpeas (sprout and cook)
Note: In the video above, I didn’t show the part where I sprout and cook the chickpeas, but you can watch this video for that.
After sprouting and cooking, let the chickpeas cool.
While waiting for the chickpeas to cool, spread a thin layer of miso on a baking mat. Note: I tried using parchment paper before but it’s a little bit harder to harvest when it’s done. However, you can definitely use it if you don’t have a baking mat.
Smash the chickpeas and spread a thin layer on a baking sheet. I find it’s easier to do this on parchment paper. The paper can be reused if you wipe it off each time after you’re done. I reuse the same paper a few times until it’s old, although a baking mat works too.
Bake or dehydrate them both. It takes a few hours to dry, so it’s better if you can do it at night. I do mine at night, and they are usually dry in the morning.
Combine them together. Grind them in a food processor to turn them into flakes first. You can use it as flakes, but if you want it fine–grind the flakes with a coffee grinder. Note: I have never grinded them in a coffee grinder straight after baking before. My coffee grinder is small and not powerful enough, but feel free to skip the food processor if you have a high speed grinder.
Use it according to your recipes.
I was very happy to find this and excited to try it. I cannot use nutritional yeast as it makes me sick, my body rejects it. I purchased the chickpea miso onlune since I was not able to find it locally. The question I have is how do you cook the chickpeas after sprouting them before dehydrating? Thank you
Homemade Miso
Making homemade miso requires only three core ingredients: soybeans, koji (a type of fungus grown on rice or barley), and sea salt, plus a significant amount of patience as it ferments for several months to over a year.
Ingredients
A common ratio for a standard (red/aged) miso is:
Soybeans (dried): 2 cups (about 400-450g)
Koji Rice or Barley: 2-5 cups (about 450g to 1kg)
Sea Salt (non-iodized): ½ cup (about 180-200g), plus extra for sprinkling
Reserved cooking water: As needed to reach desired consistency
Equipment
Large pot or pressure cooker
Large mixing bowl
Potato masher or food processor
Fermentation vessel (glass jar, crock, or food-grade plastic container)
Weight (e.g., a plastic bag filled with salt or water, or pickling weights)
Plastic wrap or parchment paper
Clean cloth and alcohol (vodka/shochu) for sanitizing
Instructions
Prepare the Soybeans: Wash the dried soybeans and soak them in plenty of water for 12 to 18 hours until they double in size. Drain the beans, then cook them in a pot or pressure cooker with fresh water until they are very soft and can be easily mashed between your fingers (about 3-4 hours on the stove or 20 minutes in a pressure cooker).
Mash the Soybeans: Drain the cooked soybeans, reserving about 1 cup of the cooking liquid. While the beans are still warm (not hot, as high heat can kill the koji), mash them with a potato masher or pulse them in a food processor to achieve a smooth or slightly chunky texture.
Mix Ingredients: In a large bowl, break up the koji into individual grains and mix it thoroughly with the sea salt. Add the mashed soybeans and knead the mixture well to ensure the koji and salt are evenly distributed. Add a little of the reserved cooking water if the mixture is too dry, aiming for a consistency similar to firm cookie dough.
Pack the Miso: Sanitize your fermentation container by wiping the inside with alcohol. Form the miso mixture into tennis ball-sized balls and slam them into the container, one layer at a time, pressing down very firmly with your fist to eliminate all air pockets.
Seal and Weigh: Smooth the top surface and clean the inside walls of the container above the miso with an alcohol-soaked cloth. Sprinkle a thin layer of salt over the surface. Cover the surface with plastic wrap, ensuring no air touches the miso, then place a heavy weight (about 20-30% of the miso’s weight) on top.
Ferment: Cover the container and store it in a cool, dark place for at least 3 to 6 months for a lighter miso, or 6 to 12 months or longer for a richer, darker flavor. Periodically check for mold (scrape any off the surface) and stir the miso after a few months for even fermentation.
Store: Once the desired flavor and aroma are achieved, the homemade miso can be transferred to smaller jars and stored in the refrigerator to halt or slow down the fermentation process.
C01: If you just want the flavor portion of it, make Noma’s Roasted Yeast Powder. You take fresh bakers yeast, the mooshy blocks NOT DRY/INSTANT!! Crumble it onto a sheet tray with parchment paper lining it. Then bake at 160c for 20-60+ min. Just keep it going until it is well browned after the moisture has left it. You may need to break up yeast during baking a few times because it will melt into a solid sheet and not dry out. The other one is Magnus Nilsson’s Faviken recipe for Tasty Paste. This involves fermenting black garlic, shallots, mushrooms and more with a few hundred grams of yeast for 3 days. Then cooking it until it achieves a VegeMite like umami.
“Beastars Final Season Part 2” The Opening Theme, Final Promo
The Beastars Final Season net anime’s official website revealed the second part’s final promotional video, and opening theme. On March 7, the second installment of the last season will debut exclusively on Netflix across the globe.
My daughter’s 8 month old kitten, Miso, apparently identifies as a dog 😂🐈⬛❤️ (my older Rottie, Xena, is having a bit of a bladder problem. Those waterproof pads are clean, just stained. I’ve tried everything I know to get that stain out 🤷🏼♀️ I’ve admitted defeat)
Made the classic and completely avoidable mistake of scheduling presentations for different courses on the same week. Everyone always does this. In every class it’s like «oh that week feels far enough away.» Folly.
I’m not the world’s biggest white chocolate fan. I much prefer dark, rich chocolate that isn’t too sweet. Which is why this recipe is a particularly good vehicle for white chocolate; the addition of miso adds much needed saltiness while the dark chocolate adds richness.
They’re soft and squidgy in the middle and the swirl effect of the two brownie/blondie batters looks really impressive…
