sounds good to me tbh
― towards fungal computer (harbl), Saturday, 23 April 2022 11:49 (one year ago) link
i enjoy opening a fresh tube with the pokey thing on the cap
― towards fungal computer (harbl), Friday, April 22, 2022 11:06 PM (yesterday) bookmarkflaglink
things you were shockingly old when you learned
― we only steal from the greatest books (PBKR), Saturday, 23 April 2022 11:50 (one year ago) link
you weren't "today years old" were you ;_;
― towards fungal computer (harbl), Saturday, 23 April 2022 11:52 (one year ago) link
No, but I was probably in my 40s!
― we only steal from the greatest books (PBKR), Saturday, 23 April 2022 11:57 (one year ago) link
and the cracker is more like a steak, but― Tracer Hand, Saturday, April 23, 2022 2:07 AM (three hours ago) bookmarkflaglink
― Tracer Hand, Saturday, April 23, 2022 2:07 AM (three hours ago) bookmarkflaglink
"toast" leaves room for interpretation. Could be covered in cinnamon and milk in a bowl. Melba toasts have cracker DNA. But I understand my post was a tangent.I am going to refocus, double concentrate. Much less of that from me now -- only the exact same amount as before.
― Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 12:44 (one year ago) link
be that as it may i’m sensing a noticeably more robust tone in your posts sufjan
― Tracer Hand, Saturday, 23 April 2022 15:05 (one year ago) link
i've been making large pots of turkey white bean chili to subsist on for the past few weeks.
my issue with turkey white bean chili is that it always somehow comes out a little bland no matter how much of the usual "make it flavorful" stuff i add into it.
so i literally googled "how do you make turkey white bean chili not bland" and someone suggested soy sauce or worcestershire sauce.
not having any of those, i opted for fish sauce, in the neighborhood of 1 tbsp maybe a little more. i hesitated before i did this.
folks, it is delicious. everything that was blurred and blanded together is now in perfect alignment. worth doing if you're making chili and you need umami.
― ꙮ (map), Monday, 7 November 2022 19:42 (six months ago) link
Bold move, map
I’ve been making this vegan bowl regularly. My husb was ordering a ridiculously priced salad from a bougie health and wellness restaurant so I decided to try copying it:
Wild rice mix (I just use the frozen bags from Trader Joe’s)Roasted shredded cabbage Sauerkraut (since it already has cabbage, some other kind of fermented or pickled veg would be better)Diced avocadoPan fried tofu (Hodo brand is the absolute best)Crushed honey roasted peanuts (some kind of sweet roasted cashews would be better)Chimichurri sauce from Trader Joe’sLil splash of balsamic vinaigrette
― just1n3, Tuesday, 8 November 2022 00:40 (six months ago) link
ooh sounds good i might try that out
― werewolves of laudanum (VegemiteGrrl), Tuesday, 8 November 2022 00:57 (six months ago) link
seconding Hodo being godheadlike. i like the bowl idea, too
― Half Japanese Breakfast (outdoor_miner), Tuesday, 8 November 2022 16:25 (six months ago) link
I find that impossible meat substitute is pretty good. Now that my kids are vegetarian I’ve been wanting to try it in some of my older recipes. If only there was an impossible turkey
― | (Latham Green), Friday, 11 November 2022 00:24 (six months ago) link
So I made this bean salad to go along side roasted Japanese sweet potatoes, quinoa and pan fried tofu and apart from the beans it was delicious (I don’t really like beans unless they’re in Mexican food):
2 cans black beans Zest and juice of one lime1 grated clove of garlic1tsp ground ginger powder4 tsp maple syrup 2 tbsp soy sauce Half a cup of minced parsley and basil (original recipe used cilantro instead)5 tsp toasted sesame oil1-2 diced avocados
Original recipe used twice as much garlic and also chili oil (I don’t enjoy chili).
Since I didn’t like the beans I’m trying to figure what else I could use the rest of the recipe with.
― just1n3, Tuesday, 21 March 2023 07:48 (two months ago) link
Forgot to add: mix and then salt to your liking
― just1n3, Tuesday, 21 March 2023 07:49 (two months ago) link
That looks amazing
― Tracer Hand, Tuesday, 21 March 2023 10:12 (two months ago) link
Justine, are you trying to keep it vegetarian/vegan? In which case, a non-bean protein source like lentils or mushrooms? And I think maybe some eggplant could work too.
― Shartreuse (Leee), Tuesday, 21 March 2023 17:31 (two months ago) link
Yeah trying to keep it vegan.
It might be too wet for this but I’m thinking of using it like a salsa over taco lentils in a tortilla with some romaine.
― just1n3, Tuesday, 21 March 2023 18:14 (two months ago) link
add some more soy sauce
― | (Latham Green), Wednesday, 22 March 2023 13:41 (two months ago) link
I’m trying to get back into cooking again now that I have a way nicer kitchen. This recipe was from a meal kit box years ago - it didn’t have complete measurements so some of this is just my guesses, but it tastes really good and is super fast and easy.
Creamy mushroom pasta: Get half a pound of penne or similar pasta boiling. About 5mins before it’s done, add a couple tbsp of sundried tomatoes to the pot.
Get a couple of tbsp of oil heating in a large pan. Add a punnet (like 8oz I guess) of mushrooms (my fav is shiitake but reg ones are fine. I don’t like the texture of sliced mushrooms so I dice mine) and sauté till golden (5mins). Add half a diced onion and a big handful of frozen peas. Sauté till onion is translucent (5mins). Add 1/2 c coconut cream, 1/4 c pasta water, about a cup of mushroom stock concentrate (I didn’t have any last time so I just used water and like a a tsp of umami seasoning), a pinch of Italian seasoning and 2 tbsp of any kind of parm (I use the cheap shelf stable powder). Stir and let thicken them take off heat and toss in pasta and sun dried tomatoes.
I made shredded and roasted Brussels last time and dumped them on top and it was a great match.
― just1n3, Wednesday, 3 May 2023 08:05 (one month ago) link
I sometimes add a dash of Braggs at the end just to pump up the umami even more.
― just1n3, Wednesday, 3 May 2023 08:08 (one month ago) link
I've got my first ever microwave oven arriving tomorrow. If there is another heatwave this summer I'm only using the instant pot or the microwave. And also cooking becomes absolutely exhausting at times. It can be a really stimulating activity when you are learning new tricks and recipes, but doing it routinely for years without a break it becomes like too much work. Perhaps ultra-processed dross in plastic boxes is a necessary evil that I'm going to have to get into for a bit.
― calzino, Wednesday, 3 May 2023 09:08 (one month ago) link
I never had a microwave until a couple years ago. Use it pretty regularly to heat rice/grains/soups/etc. Also think it's perfectly acceptable for steaming veg. Have fun with it!
― matcha man (outdoor_miner), Saturday, 6 May 2023 23:20 (four weeks ago) link
I've not really got into anything other than warming up chicken chow mein ready meals yet. It's quite liberating having the option of taking a day or two off cooking and just warming up some ultra processed food in a carton, which has actually turned out to be much more substantial and decent than I was expecting.
― calzino, Sunday, 7 May 2023 07:32 (four weeks ago) link
just made some rice in a microwave steamer pot. It wasn't really any quicker but an easier washing up job and creates less heat and gas is so expensive. So yeah that's one thing I'm into now.
― calzino, Sunday, 7 May 2023 11:43 (four weeks ago) link
Those microwave rice steamers changed my life. So much easier and zero guesswork.
― kinder, Sunday, 7 May 2023 18:40 (four weeks ago) link
This certainly broccoli soup is epic, and pretty easy!
― Sid Bream You My Love (Leee), Sunday, 7 May 2023 18:44 (four weeks ago) link
yep, just filled it rice with a 2:1 water ratio and pressed the button on 12 mins. The 20th century was pretty neat in some ways!
― calzino, Sunday, 7 May 2023 19:08 (four weeks ago) link
calzino do you have an immersion blender? it's great for things like humus and gazpacho when it's too hot out too cook on the stovetop.
something like this is a good option during a heat wave:
i can't be bothered with making the noodles from scratch. i just make the dressing and the toppings. i live next to a Korean super mega market but you could cook some rice noodles or something in the microwave if fresh ones aren't available.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 19:51 (four weeks ago) link
I have to cook for a young autistic guy with multiple sensory issues with food and trying new things can be difficult and unpredictable. I can't explain the heartbreak I feel when I've been working on a culinary masterpiece for hours and he coldly pushes the plate away and says "bin". Lol it's funny really, but at that moment it really fucking isn't.
― calzino, Sunday, 7 May 2023 20:18 (four weeks ago) link
aw man, now that's a tough critic <3
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 21:06 (four weeks ago) link
feel for you. how many things do you have that are accepted easily?
― kinder, Sunday, 7 May 2023 21:34 (four weeks ago) link
he generally errs towards spicy food, it's hard to nail anything that he will reliably accept. Some days it takes him 2 to even 3 hours to eat a meal and I'm never sure if it will end up in the bin or be eaten. I'd say the most reliable one is any curry with chick-peas and some other protein with some rice. At his college he frequently misses the afternoon program because by the time he has finished his dinner it's time to go home!
― calzino, Sunday, 7 May 2023 21:56 (four weeks ago) link
this trend is what has driven me to get a microwave oven and say bollox to 7 days a week cooking for a bit. I still made a curry for dinner today though, just a basic one with jarred spice paste. And it was much more successful than ones I have planned and spent hours on marinating and following instructions pedantically from an Indian food cookbook.
― calzino, Sunday, 7 May 2023 22:20 (four weeks ago) link
successful = he ate it within half an hour of being served!
― calzino, Sunday, 7 May 2023 22:27 (four weeks ago) link
that's quite a responsibility and sounds very challenging emotionally and everything. if processed or packaged food gets the job done and gives you some relief, awesome. i also hear you about cooking becoming a drudgery when you have to do it all the time. i've been feeling that way lately.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 22:39 (four weeks ago) link