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Ken Albala

@kenalbala.bsky.social
150 followers 21 following 16 posts

Food Historian, Potter and Spoon Carver, Inveterate Walker

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Ken Albala @kenalbala.bsky.social · 27/04/2025
Found these lovely little Pork and Sauerkraut Dumplings in the freezer last night. I made them a few months ago. Likewise the bowl and spoon.
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Ken Albala @kenalbala.bsky.social · 23/04/2025
Tteokbokki for breakfast in a new bowl I fired over the weekend.
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Ken Albala @kenalbala.bsky.social · 12/02/2025
Churchkhela made with walnuts and pomegranate juice. YUM!
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Ken Albala @kenalbala.bsky.social · 06/02/2025
This is my cartoon kitten. First named Dora, then Dorami, but I think she should be called Dori Greenspan
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Ken Albala @kenalbala.bsky.social · 20/01/2025
Burrito with pan roasted turkey, Monterey jack, arugula. Great combo. I actually had a burrito for breakfast too with sausage, egg and kale. Maybe I'm on a streak!
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Ken Albala @kenalbala.bsky.social · 25/12/2024
Lovely holiday firing
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Reposted by Ken Albala
Regula Ysewijn @regulaysewijn.bsky.social · 23/12/2024
What a treat before christmas! @kenalbala.bsky.social all the way from California giving a talk about food and fasting at the University in my home town Antwerp!
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Ken Albala @kenalbala.bsky.social · 12/12/2024
First loaf from my new starter St. Eulalia of Merida
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Ken Albala @kenalbala.bsky.social · 09/12/2024
Made this set today from my own bamboo
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Ken Albala @kenalbala.bsky.social · 03/12/2024
Koji Fermented Wild Duck
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Ken Albala @kenalbala.bsky.social · 01/12/2024
Baby Eels. Very delicate flavor. Very expensive too!
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Ken Albala @kenalbala.bsky.social · 28/11/2024
My first crawdad boil!
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Ken Albala @kenalbala.bsky.social · 27/11/2024
On rare occasions the Smith Canal looks like it was painted by Canaletto! (Stockton, CA)
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Ken Albala @kenalbala.bsky.social · 24/11/2024
Who wants to go to Japan? The third TV episode with me and katsuobushi. Made chawanmushi and zosui from my last cookbook: Opulent Nosh.
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Ken Albala @kenalbala.bsky.social · 23/11/2024
Here's my first post! Chawan Mushi from my latest cookbook: Opulent Nosh. I'll be making it for a Japanese film crew today.
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