Who wins?

edit: No More Half-Measures! Forks win!

EDIT: Wow! Thank you for all the detailed recipes guys! That's too kind

It really does cut down on the bitterness, neat.

Chilling them in the fridge

Going to see if my grocery store carries it and pick it up tomorrow.

Made juice from pineapple skins and let it sit in my fridge sealed for a long ass time. I opened it today, expecting it to be trash, but to my surprise it was totally fine. Assuming that the yeast from the pineapple skin kicked in. Pretty damn tasty too. 10/10, would recommend, although I'd recommend actually doing this intentionally

بدون لحوم قلاية الباذنجان بطريقتين ألذ من بعض فطور او غداء سريع ولذيذ https://youtu.be/tOW6hFwkDuI

بدون لحوم وجبة نباتية غنية بالبروتين والفيتامينات 🍅 ارز بالعدس وقرنبيط كامل مطبوخ https://youtu.be/0W31Jzs_8kk

من أشهر المقبلات المحمره السوريه 😋Syrian Muhammara https://www.youtube.com/watch?v=40Q7qwqBGKI

3 وصفات بالباذنجان اقتصادية وشهية فطور او عشاء بدون قلي بدون فرن وداعا لحيرة كل يوم https://youtu.be/TVsUGDrTlLI

الحريرة المغربية بالطريقة الاصلية | شوربة رمضانية لذيذة وصحية تستحق التجربة https://www.youtube.com/watch?v=4wdfnQdYOa4

الكشري المصري مع الصلصه والدقه تابعوها من أطيب الوصفات لاتفوتكم The Egyptian Koshary https://www.youtube.com/watch?v=ThuB1s9EN_0&t=167

Desert:

صينية الحلبة الفلسطينية🔅 مليانة دفى وفوايد🔅حلوى شتوية لذيذة https://youtu.be/SrAecduawbc

بدون سكر حلويات صحية ✔️ 3 وصفات حلا سهلة ولذيذة ناكلها بدون ندم https://youtu.be/VSRK_sxVZwc

بدون بيض حليب خلاط او زبدة كيكة برتقال بالمهلبية🍊 طعم وشكل خيال https://youtu.be/P9bBNpcf1-Y

You thought I was gonna give you some idea what the dishes are in English didn't you Don't worry, they got subtitles.

I got a yen for comfort food and an anti-yen for having to chew at the moment. What are some good things to mix into a bowl of congee?

I have some canned three-bean and edamame beans that I was gonna fry up. I was gonna do a teriyaki sauce but I was wondering what you guys would cook them with?

Yes, I am once again asking for your bean recipes.

Serves 4

You will need:

• Pound of sliced mushrooms
• Vegan chicken broth cubes
• 3 stalks celery, chopped fine (save the greens, there's good flavor in them!) (I like a lot of celery, feel free to adjust)
• 2 carrots, rough chopped
• 1-2 yellow onions, finely minced
• 5-6 cloves (36g) garlic, minced (you can use the jarred stuff too!)
• 2 tsp course black pepper
• 2 cups (320g) steel cut oats
• 1.5 liters (~6 cups) water
• 2 tbsp olive oil
• Automatic or manual pressure cooker (very easy to find at your local thrift store!)

Optional:

• 1/2 cup nutritional yeast
• Substitute 1 cup water for white wine

Put a splash of water and your sliced mushrooms in the bottom of your pressure cooker on/over high heat. The mushrooms will quickly release their water. When the water has boiled away, add olive oil and onions, saute until onions start to go clear. Add garlic, celery, carrots, and black pepper. Saute for two more minutes or so.

Now add your celery greens, water (and wine), salt, broth cubes, oats. Put the lid on the pressure cooker, set timer for/dial in 8 minutes. When 8 minutes are up you can turn off the heat and walk away for 30 minutes or until ready to serve. Nutritional yeast goes in last. Fish out the celery tops before serving.

The texture is remarkably similar to risotto, but some people understandably have difficulty with oats in a savory context. Has more fiber and lower glycemic index (slower carbs) than standard risotto. I consider this my own invention, even though I'm certainly not the first to do it.

Aw shit google says it could make my boobs bigger

Update: It was disgusting, almost made me puke. If I die of cancer because of this I hope to at least get a good rack

CW: dairy and other potential animal products

I didn't have prepackaged smoked tofu so I made a marinade with a little rice vinegar, soy sauce, olive oil and liquid smoke and let the extra firm tofu marinate in the fridge while I went for a jog (about 45 minutes).

Next I heated up a cast iron skillet, added some butter (I didn't have vegan on hand today) and when that was nice and hot, I added thin slices of my marinated tofu and let it do it's thing. I sprinkled some montreal steak seasoning on top while it was cooking. Then I thinly sliced some red onion and toasted a couple of burger buns and slathered on some mayo. Once the tofu was done (this was a pure guess as I eyeballed literally everything about this) I scooped it onto the buns and topped with the onions. The video has cooked onions too but I only used raw and it was so fucking good.

The result was so amazing and honestly incredibly easy and cheap. It tasted deli quality and took all of 15 minutes of prep and cooking for about 2 large / 4 normal portions for what was maybe $4 in ingredients.

It's kind of a pain to maintain the emulsion because I suck at cooking, but this stuff tastes so good.

I don't mean salad cream and egg and cress. I don't mean salad cream and cheddar cheese. I mean salad cream sandwiches on supermarket own brand bread. Are we eating them?

While we're at it, bread sticks and chocolate spread?

I just found this salsa at my local grocery store and its so flavorful. I enjoy how thick it is as well as the fact its not vinegar based. I have a big bottle of the green one too but this is the first one I have cracked open. I am super excited to see what it all goes with since it feels so versatile.

why you gotta eat-a da dolphin

orange imho

There is a lot of bullshit out about knives. Not to be a food centrist (although I really am) but you hear about these 300+ dollar knives or 500 dollar knife sets, or these ultra cheap walmart knives that are "all you need". These people are constantly at odds with each other, when that simply shouldn't be the case. I just want to slice for gods sake. . Most knife advice you find online will be bad. The people who know the most about knives are not online.

Top suggestion for all knives

If you're in America, Restaurant Depot is the obvious choice for anything. Post-pandemic, non-restaurant people can come in. This is the place where you can get $1 paring knives and $5 chef's knives. Many also have a commercial sharpening service in the depot, or nearby, so super cheap sharpening here too. Because the pros can always do it better than you. These are brands that us pro cooks have been using for decades, Dexter probably being the biggest. You can even get a decent Chinese cleaver for $30 bucks. These types of stores will probably have the best deals, but depending on where you are, your mileage may vary. But if you can buy from restaurant supply places, quality and price will always be good enough

If you're not at RD/Wholesaler

Buy Mercer mostly. I hate to sound like an ad, but Mercer is easily the best mainstream knife brand price wise. They're not amazing knives, they more just took Victorinox's place. But Mercers cheapest line are pretty much the standard kitchen knives with minor QOL improvements such as the shape or material of the grip. As far as going cheap, the wholesalers will usually win, but Mercer can at least come close. I used to buy a lot of stuff from China, but the shippers over there usually aren't willing to ship ANYTHING that could possibly be used as a weapon. Can't even get food shipped most of the time, a knife is a stretch. They have decent prices on restaurant knives, but you can't really buy from knives direct from China in the west.

First suggestion is the Mercer Bar/Paring Knife. With a 4 inch blade, they have extra length to cut more. Mercer also uses a copy of Victorinox's grip design, which is by far the best paring knife grip available. However, Victorinox keeps raising their prices with their relative prestige, so they're not the move anymore. They're just Mercer with better QC and higher prices. If you sharpen your own knives at all, Victornox is a scam compared to Mercer. No matter what you buy after this, you NEED a paring knife. Most tools in the kitchen can be replaced with a paring knife, especially peelers.

The second suggestion is a bread knife, and this goes to Mercer again. Separate from price, this is my 2nd favorite bread knife. The 1st goes to a type of bread knife that seems exclusive amongst restaurant cooks. Here's the Dexter version of this standard restaurant bread knife, but that's a difference I noticed after thousands of sandwiches. The superior blade of the Mercer knife is a better choice for most people. The scalloped handle on the Dexter is super nice though, makes plating way easier

Main knives

You have a few picks for this. But you need a giant, sharp knife. You can peel a potato with a chef knife, you can replace a paring knife with a chef knife easy, but the opposite doesn't apply. Try cutting a sweet potato with a paring knife and it'll probably break

Cheapest suggestion is Dexter knives. You can get them dirt cheap at the right prices, and they're good enough that you don't get distracted by them. They also have any form factor you want. There are better knives, but since it's the same price as bad knives, you shouldn't buy anything worse than Dexter. However, you need to pick a main form factor for your main knife. You can have all the knives, but I find that people really only need one of these four.

1. Classic Gyotos/Chef knives. They're 8-10 inches, 210-240mm, and what you think of as a cooking knife. They're good for everybody. If you don't have the opportunity to experiment, or can't think of which one of these knives would be most useful, buy one of these. The Mercer chef's knife is $20.

2. Santokus. My personal favorite. These are stubbier knives that still have a point at the end, usually with granton edging on the side to help with being non-stick. These knives were made as fusions between Japanese nakirkis (vegetable knives) and the Chef's knife. These are the most versatile knife, long enough to cut anything, but also short enough to replace a paring knife in a pinch. The extra thickness over a Nakiri gives durability and versatility

3. Chinese Cleavers. These are rectangles of metal with tiny grips on the side that force you to hold the blade. This is probably the most universally used. You can use it as a bench scraper and a million different other minor tools. Extremely useful, but require more education to use to their full potential. They're big and clunky, and that's only worth it if you intuitively understand why they're big and clunky. These things do not break unless you seriously fuck up, you can realistically grind off all the metal before it becomes useless. These knives are more expensive than everything else I've listed, but their durability makes them extremely useful. CW: MEAT These are the only knives worth using to chop through bone and other similarly hard things.

4. Nakiris. Japanese vegetable knives. Essentially just smaller, thinner chinese cleavers with larger handles. If you're vegan, skip the cleaver and just go with the Nakiri. Compact, yet still full sized knives best for slicing easy things. Mercer has a cheap one that's good. However, THESE KNIVES ARE SUPPOSED TO BE PARTICULARLY THIN! These do require some babying to prevent from breaking if you cut anything super hard like sweet potatoes.

TL;DR of the article: Olive oil does not break down at it's smoke point, meaning that you're not burning anything if the olive oil is smoking. If you want your fried food to taste like olive oil, fry it in olive oil. If you don't want your food to taste like olive oil, don't use olive oil. That's it, that's the entire olive oil debate solved right there. It really is that simple, there's nothing more to it.

Seen a lot of people getting smoking mad (lol) arguing over things they don't actually know about is quite annoying to me, and I don't want someone else making a struggle session where there really is none. Cultures around the Mediterranean have been frying in olive oil for thousands of years, literally since the dawn of civilization. Does anybody really think that people were just burning everything they cooked for thousands of years until some white people made canola oil?

Few things of note. I am a chef, so some of these ingredients may not be attainable. If you can't get something I recommend, don't worry about it. If I say chili flake, I mean pretty much any dried chili seeds. I usually use pasilla or guajillo when I have them. You can get a bag of either of these dried chiles for a couple bucks in the "ethnic" section of the grocery store. Cheapest and best chili powder in the store is buying those dried chilis and blending them. Any of these recipes can be added to pretty easily, these aren't set in stone recipes, rather bases for you to explore further. For example, I hate most common dried seasonings as far as veggies go. Garlic, onion powder, dried herbs and such, all those take away from the fresh flavor I like in veggies, so I don't use them much. However, you may find that you love onion and garlic powder on your food. You may find that you like a different oil in a recipe than me, and that's cool! Also, these aren't vegan recipes, but could easily be converted

Roasted brusselsprouts

1. Get a flat baking sheet. A warped baking sheet will actually mess with this recipe quite a bit. Put it in your oven and preheat your oven to 400 degrees.

2. Stem and half your brusselsprouts, keep them in a bowl for later. Mince/grate/slice a shallot and toss it in the same bowl. Chop the shallot however you prefer them. If you like garlic, DO NOT add it at this stage, otherwise your garlic will all burn in the oven. For this reason, I don't add garlic to my brusselsprouts, and just lean on the shallot to give the onion/garlic flavor.

3. Pour in olive oil or any other good tasting oil, and gently toss. Don't wanna break all the leaves off, you just want the oil to be evenly distributed.

4. Season brusselsprouts with salt, ground pepper, paprika, and chili flakes, and toss the bowl. Do this after oiling, otherwise it's way harder to get everything even.

5. Pull out your hot oven pan, and set your brusselsprouts down on the pan face side down. This is labor intensive, but makes the final sprout way better.

6. Throw it back in the oven for 20 minute or so, you want to pull them out when they're looking nice and brown.

7. Finish with a light drizzle of olive oil and paprika

Also, a note on brusselsprouts. You will find recipes online telling you to deep fry brusselsprouts. Deep frying brusselsprouts at home is a god awful idea, they have too much water in them. It's a great way to have oil covering your entire kitchen and be dissapointed because it's still not as good as roasting like this.

Steamed brocolli

1. Frozen or fresh, doesn't matter. Boil some water and throw your brocolli over it with a steamer basket. Let steam for 7 minutes or so. Finish by tossing them in olive oil and/or butter, salt, pepper, paprika, and mushroom powder if you have any dried mushrooms. You can add more to these, I really enjoy adding lemon pepper seasoning. Cheesy broccoli is also better this way since it maintains the crunch. One of my favorite ways to flavor this is making either a lemon-honey emulsion (Honey, lemon juice, salt, pepper, a sweet pink\white wine, a touch of soy sauce, shake the shit out of it in a bottle.) Another variant of this is lime, agave, cumin and a pinch of those ground up flying ants. Yes, some bugs really are worth adding to your cooking if you can get them. The flying ants are a popular ingredient in Oaxaca for a reason. It has a citrusy yet strongly umami taste, kinda like chinese fermented black beans, it's great. Very cheap, and an ingredient that once you try it you love eating bugs.

Roasted carrots

1. Rinse fresh carrots and cut them into coins. You can peel them, but I find that the skin bitterness works with the rest of the flavor I put down. Also, frozen carrots aren't worth trying to roast. Just microwave them if they're not fresh.

2. Toss in butter, salt, pepper, chili flakes, some dried microplaned chiles, brown sugar and dried ant powder if you have it. If you happen to be eating any fruit in the moment, squeeze some of that juice in, it's tasty and different.

3. Roast carrots at 425 degrees for 25 minutes

4. Pull carrots out of the oven, and finish with honey or agave. If you use agave, skip the brown sugar. But definitely use agave if you're using any dried ant powder. Agave is like 5x sweeter than honey, so it can work really well.

Spinach

I don't recomend making spinach on its own, it's just too hard to get truly right imo. HOWEVER, adding it as an ingredient to something else is a great idea. Toss spinach in with your pasta when you finish cooking it and cook it with your sauce. However, IF you're going to, this is a decent way.

1. Butter in a pan, fry off some garlic, a bit of shallots, and red pepper flakes in the pan. I'd recommend using processed chili flakes for smaller red pieces, the red and white of the aromatics makes it look way better and taste better too. Try not to soften anything, you want them kinda fried. Add a splash of soy sauce and salt at this point.

2. Add a shit ton of spinach. Shit shrinks like crazy, so use a big pan.

3. Cook with the aromatic butter for 2 minutes and pull off the heat. Finish with pepper.

Potatoes

This is a necessary food prep thing. You start doing it and you never go back. Either bake and/or boil your potatoes for the week and keep them in your fridge to be used when needed. Example of this is baking off 8 potatoes for me and my partner to eat throughout the week. Now, I have a baked potato that all I have to do for it to be ready is microwave it. If they're smaller potatoes, I can make smashed potatoes at a moments notice and those are the absolute shit. You can instantly roast off boiled potatoes, or mash them and have a 3 minutes mashed potato throughout the week. Same thing goes for sweet potatoes. Also, longer you bake potatoes, the better they taste, so you can get really good baked potatoes really easy.

Sweet potato fries

1. Chop sweet potato into fries

2. (optional) toss sweet potatoes in potato or corn starch. This will give you normal potato fry crunch if you do this

3. Season with salt, pepper, chili flake, a proportionally small amount of cumin, and olive oil.

4. Roast at 425 degrees for 20 minutes. If you have an air fryer or a convection oven, take off 5 minutes. Longer you cook these, the more your sweet potatoes will release sweetness.

5. Check sweet potatoes for texture. If you tossed them in starch, they're probably done at this point. No matter what, let them cool for about 5 minutes on a cooling rack, and throw your empty pan back in the oven to heat up. If you're still going, raise your oven temperature to 450 degrees.

6. Pull out your pan again and throw your sweet potatoes back in for another 10-15 minutes to crisp up, replenishing the oil in the pan. Doing a double bake like this makes the sweet potatoes crispier. You can repeat the process as much as you'd like, but it stops being useful after about 4 passes. You can do this with pretty much any starch to make them crispier.

Arugula/rocket

I don't cook this one, I'm just picky with raw greens. Arugula is related to spinach, but has this really pleasant black pepper flavor that makes me enjoy having it on my sandwiches or even for salads. This is a more expensive green, but it can be had at decent prices in the right time and place.

Sauteed green Beans

This is for fresh green beans, if your green beans are canned or frozen, don't bother trying this because there's no way to make the texture right

1. Butter in pan, fry shallots, garlic, and red bell pepper, and chili flakes with salt and soy sauce/worcherster sauce in a pan. Thinly sliced sun dried tomatoes also make a pleasant addition at this point if you have them.

2. Crank the heat on your pan and add fresh green beans. Fry them aggressively, you wanna keep them moving. The high heat brings a lot of good flavors out of the green beans quickly. Sautee for about 5 minutes or until your green beans are cooked through but still have a pleasant crunch.

3. Remove from heat, finish with white pepper and a very light sprinkle of Parmesan cheese. Cheese is optional, but the white on top makes it look really pretty and if you use a SMALL amount, it's a good flavor additive.

I could probably come up with more, but my arthritis hands are telling me to stop typing so

Excited to try. What are you preferred brewing methods for this stuff. Does it go well in a moka pot? I have a boring drip machine for my day to day, but have you done any aeropress or other methods with it that are wildly delicious?

Also, any other good coffee roasters out there worth supporting?