food

Literally online wh*tes are allergic to flavor or joy. Pusilanimous cowards. I put about 1/3 cup of rosemary, thyme, and lemon zest finely chopped and the resulting cookie has just barely observable flecks of herbs. Also the goofies who wrote this thing wanted it cooked at below the carmelization point the whole time tf.

keep some in a glass or vase in yr kitchen and just keep waterin. chop some up and fry em in neutral oil, provides a crispy topping and leaves you with some very useful oil (for salad dressing, sauces, etc). or just munch on em. or just look at them if you like

Or only as a compliment to something else?

I know there are some 🫘 fans here. I’m looking for a good recipe for the classic side-dish style canned baked beans, maybe a little lighter on the sugar. Thanks if you’ve got one!

What the fuck is half and half?

They were going to get sued for their previous name "Armless Palmer" so they switched it to this one

Nitter

Lead, microplastics, forever chemicals, etc - seems like a lot of things to be worried about when it comes to water these days. What is your source of water, how do you get your drinking water? Tap, bottled, do you use some kind of filter? And what do you think is the best way to get water?

My freezer is still moderately cold, maybe 30 degrees, so I have a bit of space.

It turned out fantastic, this is definitely my go-to dish from now on when I find a chicken. I went by this recipe and then just melted butter over spaghetti which I then microwaved with some paremesan.
🐔

The people of flint need clean water but instead we get the worlds biggest cup of coffee. The worlds bigest nachos are a waste of food imagine getting paid minimum wage to throw buckets of beans on a pile of food that could feed a town. Pizza hut made the worlds largest pizza in 2023 weighing 6200 kg. They claimed they donated this abomination to local food bank. Imagine youre picking up your weekly groceries from the bank and they give you some slab that resembles pizz. You'd get some that were all crust or has a footprint from a worker accidentally stepping on i. You wouldn't be able to heat it up it wouldn't fit in your toaster oven. God forbid we get some healthy surplus food instead of corporate monstrosity leftovers.

posting this here because i don't think this is what the vegan comm is for

i've already cut out most meat because of the price, but I consume a lot of dairy, particularly for protein, like cottage cheese and greek yogurt type stuff, and cheese and milk

i've been convinced that the dairy industry is evil

my problem is i'm allergic to:

lentils chickpeas peas soybeans all tree nuts peanuts

so like my protein options are basically grains, black beans and kidney beans. also pretty much every vegan alternative product contains this stuff. in particular I noticed that pea protein is being used a lot in stuff that used to have soy in it, which is even worse for me. soy sauce is ok because the protein is processed out.

anyone have any advice? dealt with this themselves? i can't really just make the same thing over and over again because i'm feeding my family too.

i already have a very good vegan chili I make and veggie soup, also I like salads but fresh vegetables are pretty expensive here.

Sorry no pics, I ate it up already. But I was curious if anyone knew the food science behind this recipe I threw together, initially for a smoothie, but which turned into a kind of pudding or jelly:

• hella blueberries, like 1/2 lb (washed with vinegar, rinsed with water)
• enough soy milk to just cover them in the blender, maybe 8-10 oz?
• couple teaspoons of this low-cal sweetener I found (isomaltulose, stevia and monk fruit extracts)
• pinch of cinnamon
• pinch of dried basil
• pinch of salt

Blend together until smooth. Wait for a while and realize your smoothie has turned solid for some reason (about 5 min)

It's kind of like a soft tofu pudding, a Desi-style yogurt, Chinese ginger milk curd or Indian kharvas/junnu if you know those.

I'm guessing the science is something like those later ones. Some reaction between the blueberries or isomaltulose and the soy milk proteins causing a gel to form. I'm pretty sure it's not curdling tofu from the soy milk. It isn't very acidic and I applied no heat (apart from the blender's working heat). Also there is hardly any liquid, so probably not "whey."

Tastes great btw. Not too sweet or tangy, and very refreshing. Nice deep purple color to it. I think serving it with a fruit syrup would be excellent

Axios AM: Workers needed — everywhere

The sauce is mostly tamari soy sauce and honey

My sous chef is like "no if I wanted to do gochujang I'd make a gochujang paste" but like we have these big jugs of gochujang sauce and like why would you not add even a little to make it an actually korean sauce???

am i crazy, am i bad at cooking, i don't know

MALK is the premium plant-based milk made the way you want it made – with simple, high-quality, certified organic ingredients.

Pictured:

1. Potatoes O'Brien topped with plant based Sour cream and homemade Garlic Chili oil
2. Tofu Scramble seasoned with dried mushroom powder, turmeric, paprika, black pepper, salt, ground red peppercorn
3. Seared and Pressed Lion's Mane stop alfalfa sprouts over Hummus, Butt'r, Sourdough English Muffin. Topped with seared grape tomatoes, faux (plant based) feta cheese and more of that homemade garlic chili oil.

Next time I make this I plan to marinate the Lions Mane first, it tastes a little too... Wet Basement flavored against the earthiness of the alfalfa sprouts

Yes I know plant based isn't the same as vegan, it's what I had available at the grocer (couldn't make the growers market this week), please don't @ me, in general I do my best to ensure the food I eat is ethically sourced.

Video is in Spanish but auto-translate seems to work well.

What should I do with them? Not sure how many, I'll probably set at least one aside as a snack, but what do yall like to do with your cucumbers?

I've been knocking back 1/2 jar of these a day for the last week.

My partner just made some fried rice with leftover potato chunks and mapo sauce and holy shit this is so good. We've also made di san xian a couple times and a veganized lychee pork and every time the potatoes have been fantastic, that gooey starchy surface cooked potatoes get is such a powerful sauce sponge. white people love potatoes, i don't get why the standard western Chinese takeout menu didn't seem to adapt any potato dishes