Eli Zysman-Colman

I had a fantastic visit at the University of Manchester. I had engaging scientific discussions, great camaraderie, artesanal beer, great food and typical Mancunian weather. Having a fantastic dim sum place a two-minute walk from the school was a real bonus. Great hospitality and science!

Garlicky lemony Greek potatoes are a great side dish for chicken souvlaki, which I eat as a sandwich in pita with tzatziki and some pickled onions. #chemistswhocook.

A Chinese vegetarian feast. Vegetable Lo mein and salt and pepper tofu along with steamed broccoli. #chemistswhocook #foodsky.

Chicken Katsu, served over sushi rice, with broccoli and a Japanese spinach goma as (with a sesame dressing), and some spicy Kewpie mayo. #chemistswhocook #foodsky.

On a grey, rainy and cold day an elixir is French onion soup. Because we are in Scotland, I deglazed with the caramelized onions with whisky. Also made a banana bread. #chemistswhocook #foodsky

A fish curry from western Indian served over steamed rice and a bright salad of cucumber and avocado. Curry made either toasted coconut, chilli, cumin and black pepper paste. #chemistswhocook #foodsky

Spaghetti arabiatta is always a favourite. Sautéed shallots, lots of garlic, chilli, oregano, salt, pepper, sugar in olive oil. Then deglazed with white wine. Then added crushed tomatoes. Made it unctuous by finishing with some butter. Added pasta and pasta water at end. #chemistswhocook. #foodsky

Gussying up a bowl of #ichiran ramen noodles. Chicken is made katsu style but marinated before w/ ginger, sake and soy , jammy egg, bok choi, bean sprouts with chilli garlic oil and more garlic, corn cooked in brown butter, scallions. Great dinner in a cold and rainy night. #chemistswhocook #foodsky

My first attempt at dan dan noodles. A spicy tahini chill sauce on the bottom. Shanghai style noodles, some seasoned ground pork, baby bok choi, bean sprouts, coriander. Mixed up, the flavours really came together. #chemistswhocook #foodsky

Check out the colour and char on my chicken shawarma. I skewered 5 marinated chicken thighs and placed it in 190 C oven for 45 minutes. After resting for 5 min, time to carve. #chemistswhocook. #foodsky

Decided to make a version of Hainanese chicken rice. Found some pandan leaves do it too. Poached chicken breast in a flavoured chicken stock. Made ginger scallion oil and a fresh sambal. Accompanied dish with bright Vietnamese green mango salad with Thai basil, mint. #chemistswhocook.

First meal I cooked in a while and it is shrimp and egg fried rice, which I ate with my homemade chilli crisp. Very comforting. #chemistswhoocook #foodsky

Thanks @dumelelab.bsky.social and Malte for a great time and visit in Cologne.

Great first day in Erlangen and benefited from some excellent Franconian food, including meat grilled on a wood-fired BBQ in the same room as we sat.

Meals in Vienna included some tasty Austrian food, including a personal favourite schnitzel for dinner. For lunch , I got taken to a pretty tasty Sichuan restaurant an had twice fried pork belly. Dinner the first night was some solid but not outstanding pizza and vitello tonato and a tiramisu.

What carnivore doesn’t like steak frites. I also made a classic peppercorn sauce and served with braise cabbage and a bright green salad. Steak was thyme butter basted. Fries were double fried. #chemistswhocook. #foodsky.

Lasagne on a Thursday? Yes, if you make the tomato sauce and béchamel sauces during lunchtime and assemble when you get home. This one also had small nuggets of fried sausage meat. Served with a Caesar salad with homemade croutons. #chemistswhocook. #foodsky

Last night I made a Japanese rice bowl with salted, roasted salmon, tamago, pan roasted oyster mushrooms, quick pickled cucumber, and avocado. Tonight, the highlight was lemongrass scented chicken thighs and served with a crunchy salad with a garlicky ponzu dressing. #chemistswhocook

Tonight I made haddock Meunière and it was served with buttered green beans and a tasty lemony rice pilaf that included basmati rice, wild rice, pearl barley, pistachios, pine nuts, almonds,
Lemon, dill, oregano and parsley. #chemistswhocook.

Chicken in two very different ways. Last night chicken shawarma. Tonight chicken with Thai basil and served over egg fried rice. #chemistswhocook.

Last night, made Japanese pork meatballs that were glazed with a nice tare. Served with stir fried cabbage, snow peas and carrots and rice. Today we had our first snow, a light dusting. #chemistswhocook.

Orange chicken served over rice and with steamed broccoli. #chemistswhocook.

When it is cold outside, sometimes I want comfort pub food. This is a steak and ale pie, served with mashed potatoes and garden peas. #chemistswhocook.

New Year’s dinner. The highlight was Seared crusted tuna tataki w/ Montreal steak spaces, dressed w/ homemade ponzu. The centre is a fantastic salad inspired by one I had years ago at Treehouse. Main was chicken Kyiv, glazed carrots, buttered fresh pasta. Dessert was tiramisu. #chemistswhocook

Pesto, still my favourite dish in the world to eat. #chemistswhocook.

Scotland is so beautiful. Bonus points to those who can guess where we hiked to today. #scotland

Chicken karaage. Marinated overnight in ginger, garlic, sake, soy, mirin, honey, dashi powder, msg, then coated in potato starch and double fried. Served with a hot English mustard and kewpie mayo, rice, avocado slices and a Japanese cabbage salad. #chemistswhocook.

Some of the items from tonight’s meal included gravad lax on a pizza base with a crème fraîche shallot spread. Esme, sautéed zucchini on white bean hummus. Kofta wrapped in puffed pastry and served with tzatziki. Also made chicken shawarma but forgot to take photos. #chemistswhocook.