Squirrel Stir Fry, from Our Hmong Table.
“I came home and saw my dad hard at work mincing meat on the wooden chopping board. If my dad’s cooking it’s going to be good. He spent a long time in the kitchen today and I didn’t know exactly what he was making, until I saw the head of a squirrel by the side of the minced meat…”
Tub Thao, post in Our Hmong Table on Facebook
We’ve previously posted about our experiences in some Facebook food groups, specifically Aspics with Threatening Auras and Questionable Vintage Recipes. Facebook believes we are up for more adventure so has made some suggestions we’ve happily followed, and you can too. In most cases you just need to agree to obey the rules of the group.
Our Hmong Table is maybe our favorite, with lots of socializing and good fun mixed in with the recipes. It seems like kapoon is the solution for any cooking need. What do rich Hmong bring to a cookout? Nothing that’s why they’re rich. You get the idea.
Korean Cooking is focused on authentic preparations of dishes the members may have tried, often with suggestions from other members. Recently there were numerous posts on what to do with too much shiso/perilla, a problem we had a couple months back.
Lao & Asian Kitchen Cooking has a lot of nice photos but relatively few food prep tips. And Pho Is Life is mainly about how to get a good bowl of soup in the Minneapolis area. (There is no geographical distinctions to the groups; Korean cooking seems pretty spread out while Our Hmong Table has a lot of suggestions from California’s upper Central valley, Fresno up to Sacramento, which we can check out next time we are in CA with a rental car.)
Best of all, the groups seem relatively cordial, with respect for newbie questions and very little of the finger pointing and sarcasm that pervades much social media these days. (Though maybe that’s because of good moderation.) Check ‘em out!
