Food

[azure beacon]

At the risk of being slightly on topic

This weekend I'm making the one family recipe passed down to me for my bf. It's my first time making it solo and I am NERVOUS

[tawny rose]

Ohhh 👀

What is it?

[azure beacon]

Polish golabki

I don't even like it, but I insisted on learning the recipe so it wouldn't be lost 😅

And I am not a good cook

[split geode]

Yum!!! Sending cooking vibes your way! You’ll do great and learn something for the next time

[tawny rose]

Ohhh stuffed cabbage, I love it

Haven't done it in a while 🤔

[azure beacon]

For whatever reason my ancestors decided you need to grate an onion for this, and I'm looking forward to that the least

https://tenor.com/view/tears-crying-heavy-crying-cant-stop-the-tears-gif-3418911

[split geode]

One time i'm thankful I wear contacts

[quick cargo]

Good emotional release

My grandmothers were both bad cooks and did it as little as possible. Is possible why the family recipes didn't get handed down 😆

[azure beacon]

It is done

[calm folio]

Wow! What is it?

[azure beacon]

Golabki/cabbage rolls

[split geode]

You did such a good job!!!!

How was it?

[azure beacon]

I have never actually liked them 😅

I was vegetarian for like 10 years and my taste for meat still isn't really there, and these are waaaaay too meat-heavy for me. It's like 3 different meats mixed together

But they got a really solid seal of approval from my bf, so I'll definitely be making them again

And they got the Mothership's seal of approval on visuals

[hushed patrol]

Is it not something to do with the smell from it which makes our eyes watery?

[muted fulcrum]

Smoked mini meatball subs for the super bowl

There's a mozzarella pearl inside each one

[keen nexus]

That looks delicious

[warm saffron]

Nice, I'm grilling hamburgers, it's 36 and sunny

[keen nexus]

We picked up some pizza and a bag of chips on the way home. 😂

[proud sleet]

I made spritz cookies for my kids’ classes for Valentine’s Day. And yes, I know. 😆 So I dipped the hearts half in chocolate.

[raw radish]

cute!!

[split geode]

https://tiermaker.com/create/the-best-us-soda-tier-list-160422

[keen nexus]

a man of great taste with the dr pepper pick

[keen nexus]

also hating on jen for disliking all cream sodas.

[split geode]

I’m sorry 😭

[azure beacon]

This is an easy one for me

[calm folio]

I appreciate the fellow root beer haters

[split geode]

I only hate the cream soda

[warm saffron]

I had to cheat a bit.

[quick cargo]

Yes to Barqs

[normal pawn]

There can only be one queen

[bitter jasper]

Bigos night! Bigos night!

Here's mine. I don't drink soda much anymore

[robust saddle]

My fiancé and I made and ate a charcuterie table

[split geode]

Awww this is awesome!

[robust saddle]

It was delicious

[bitter jasper]

WOW! That's beautiful!

[quick cargo]

Is anyone watching the new season of High on the Hog?

[chilly sonnet]

That sounds like something Jeremy Clarkson would do on his farm

[quick cargo]

https://www.netflix.com/title/81034518

It's super good! I loved season 1 and am just starting season 2.

It's very relevant to genealogy I think.

[azure beacon]

https://tenor.com/view/that-just-absolutely-disgusts-me-gross-disgusted-nasty-ew-gif-16008483

[muted fulcrum]

this is missing way too many S tier pops

no mello yello zero, no squirt, wtf

[quick cargo]

All you need is root beer

[muted fulcrum]

that goes at the bottom, they dont put caffeine in most of them

[split geode]

There is mello yellow but yeah squirt is def missing

[muted fulcrum]

mello yello zero

ive only seen it in those fancy coke machines with all the space flavors, but its so good

[proud sleet]

Pulled pork nachos with homemade BBQ sauce (because my grocery order was shorted) and homemade pico

I don’t eat beautiful things but I eat delicious things

[calm folio]

oooooh that sounds incredible!

[muted fulcrum]

https://youtu.be/bFJL1UC8t2U?si=7ltPuWWlxc-Ufzlh super random - does anyone know if this is a popular sandwich in NL, or if dutch sandwich is just a nickname? I can't find anything about it online

Maybe he invented a sandwich with ingredients he associates with NL or something?

I need one in my life

[warm saffron]

Do they bake it in a Dutch Oven?

[muted fulcrum]

I sure hope so

[violet viper]

he chopped up Dutch people ("chopped Dutch"), but from every province ("whole taste of the Netherlands") 👌

[muted fulcrum]

@hasty karma is the sandwich posted above by the german bbq guy something available in parts of NL? or did he make it up? this has been eating at me for days

[hasty karma]

Oké I've never seen a sandwich like that. But the Frikandel he chopped up are a Dutch thing and are very popular. So it seems like he just grabbed 3 things Dutch people like to eat, chopped them up and turned it into a sandwich. Hope that info helps you sleep😉

[muted fulcrum]

Omg ty

[hasty karma]

You can put a Frikandel in some bread though, than it would be a Frinkandelbroodje, but there are no fries or nuggets, just curry sauce

[proud sleet]

Hat tippin’ good

[split geode]

https://www.youtube.com/watch?v=kdDiiP8C3W0

[muted fulcrum]

Today in cooking through the countries, Mauritania

https://whereintheworldislianna.com/food/recipes-food/mauritania-thieboudiene-recipe/

[split geode]

Very cool!

[chilly sonnet]

My mom’s godmother made this thing called “Pasteleón”

It’s so good! Made of breadfruit, chicken, mozzarella cheese, and milk cream.

[calm folio]

Cool! I'm really curious what breadfruit tastes like, but I've never had a chance to try it myself

[proud sleet]

My beautiful gluten free baguette to go along with our homemade soup for dinner!

[cold sonnet]

https://en.wikipedia.org/wiki/Mucenici

[quick cargo]

This looks gorgeous!

[quick cargo]

Ohhhh this looks good. Is it called Sfințișori in Romania?

[cold sonnet]

mostly called mucenici, but that name is also used

it's more of a feast on the old kingdom (Wallachia + Moldova) with competing recipes

[quick cargo]

The s shaped food yumminess is also called mucenici?

And will you make some and will you be shipping it to the US? 😉

[cold sonnet]

they are actually 8-shaped

let me ask my SO to make a batch for shipping 🙂

[quick cargo]

Thanks LadyW45P!

I totally can't eat them anyways, and I bet we could find Romanian bakeries around somewhere.

[cold sonnet]

I challenge you to find these dough!

[quick cargo]

I bet they're not as good as your wife's

[proud sleet]

The Loopy Whisk really is the best gluten free baking site of all time and it’s not even close.

[quick cargo]

I'm so mad that I had gf bread for two weeks and wound up with a giant stomachache

[normal pawn]

Love that one! Have you ever tried any recipes from Iowa Girl Eats? She's pretty phenomenal too.

[azure beacon]

I don't want to give any advice on your food problems when I only know the smallest of details, but I have a friend who's allergic to gluten who's trained me to make a psa whenever someone says they have a bad reaction to gf stuff. 😅 She wants me to pass on that, if you've had a bad reaction, to think about double checking the ingredients used in whatever gave you the reaction. GF products are usually allowed to contain 20 parts per million of gluten, which is so small it's fine for most, but if you're allergic to or extremely sensitive to gluten, it may still make you ill. It's much harder to find products that are completely GF, but it's doable if you're suspicious that that may be the issue.

I have a list kicking around somewhere of some of the ingredients that are code for 'may contain particles of gluten' if anyone wants it

[proud sleet]

It makes me so sad that yall have to be so hypervigilant about hidden gluten sources. If something like yeast extract is fermented in barley for example, it’s legally required to have (barley) in the ingredients here.

Or like if it’s made in a factory that also makes gluten products, they’re required to say “may contain” on it

[quick cargo]

Oh I'm not celiacs and for whatever reason can actually have some gluten, just not much and not bread. I think it's the xanthan gum in the bread that I just had.

[proud sleet]

That can be a tummy disrupter for sure! Promise brand (idk if it’s Canadian or where it’s available) uses psyllium husk instead of xanthan and it’s so yummy!

[quick cargo]

Ah smart! I do OK with that

[proud sleet]

You’re a good egg 🙂

That one I made yesterday has no xanthan at all either, just psyllium. I do use xanthan AND psyllium in my gf cinnamon rolls though

[quick cargo]

Also I'm always down for food ideas.

I literally hire caregivers based on whether they like to cook because I like food so much 😄

[proud sleet]

We are having friends over for game night tomorrow and I’m making, among other things, a charcuterie board. Anyone have any fav flavour combos they’d like to volunteer?

Going to a shop in Little Italy that imports all the good stuff so don’t be shy. Oh! @warm saffron any suggestions?

[muted fulcrum]

wheel of brie + fig jam + walnuts

warmed up of course

bacon wrapped pickles 🔥 🔥 🔥 🔥 🔥

[proud sleet]

Of course there’s a walnut allergy in my house 😅 could I use pecans do you think?

[muted fulcrum]

hmmmm

im not sure on that one, theyre a bit harder than walnuts

[proud sleet]

I so very overdid it at the Italian shop

There’s too much cool stuff

[muted fulcrum]

hey wait, did you buy some of the squishy pepperoni stuff @warm saffron talks about

that did not sound appealing i know, but i cant remember the name

[raw radish]

Nduja?

[muted fulcrum]

There we go

[proud sleet]

I saw it but I did not purchase it

"squishy pepperoni" 😅 that's hilarious and accurate

[muted fulcrum]

come on, what sounds more appetizing? nduja, or squishy pepperoni paste

[chilly sonnet]

It’s really weird lol. Making bread by boiling a fruit.

I can’t tell what it tastes like because of everything else in the Pastelón.

[fiery acorn]

Name a more iconic duo. I'll wait.

[split geode]

You're just trying to start shit!

@midwest get him!

[fiery acorn]

Best part is, it's available in the smoking section!

[jaunty orchid]

Is that a sausage roll covered in poppy seeds?

[fiery acorn]

Which is your favorite kind of ketchup?

[jaunty orchid]

https://tenor.com/view/really-what-squint-chicken-gif-15168180

[normal pawn]

"wide a pplication"

Personally, my favorite ketchup is mayo

[split geode]

Top left ketchup. Whatever that is

[fiery acorn]

I think it's wanch

[proud sleet]

Not all of the spread I made for games night with some friends last night! We also had a double cream Brie with fig jam and pecans served with that gluten free baguette, and a lot of pico

[muted fulcrum]

Chauncey I went to this one Tuesday and it was 🔥🔥🔥🔥

[proud sleet]

That looks amazing!!

[muted fulcrum]

my bestie just moved back from NC and he was the organizing chef, it was really really good

[warm saffron]

@muted fulcrum I blame you https://interactive.wttw.com/playlist/2024/03/05/la-vernes-bar-and-chili-parlor

[muted fulcrum]

what the heck? ive been shaming cincinnati chili at every turn. clearly @split geode 's fault

she wants it to push west

[warm saffron]

You can't push shame onto non-Ohioans, it's against the code

[muted fulcrum]

that is cincinnati shame, and i am strongly opposed

weve tried to give cincinnati to kentucky many times

i will die on this hill

[warm saffron]

https://tenor.com/view/allow-approve-community-gif-4686443

OK.

[split geode]

Hell yes!

[warm saffron]

Good job @muted fulcrum for smoking her out

[muted fulcrum]

one thing im good at is turning on the smoker

[split geode]

It’s me. I’m the problem

🌶️🍝

[warm saffron]

We need to do a chili intervention

[split geode]

#off-topic message

My PR statement lol

[warm saffron]

That's more of a manifesto and it should be denounced

[tawny rose]

Steak night!

[idle root]

an addiction: sweet popcorn

[raw radish]

feel like i'm in Bake Off today.. made 3 cake layers, 2 types of ganaches, swiss meringue buttercream, and custard. about to put finishing touches on the cake 😮‍💨

[split geode]

Ooo what type of cake??

[raw radish]

my usual chocolate one. as requested by the birthday person 😄

[quick cargo]

Sounds amazing!!

[warm saffron]

@split geode sad to report that bell pepper inflation has finally hit here. Best prices I have seen in the last few months for green bell peppers is $1.69 per pound and over $3 per pound for yellow, red, and orange

[split geode]

Dear lord. How many peps in a pound?

[warm saffron]

1 to 1.5 I would say. Walmart sells them per item - $0.86 green, $1.48 red, yellow and orange

[split geode]

Noooo that’s here pep prices

[storm fern]

went to the rodeo today and ate:

• deep fried oreos
• deep fried nutella
• deep fried chocolate dipped marshamallows
• cotton candy
• dippin dots
• entirely too much sugar

[jaunty orchid]

Do they have to freeze the nutella to be able to fry it?

[storm fern]

I think so

They must chunk off frozen nutella, batter it, and fry it but by the time it's fried it melts

[idle root]

what about deep fried ice cream, did it had that?

[storm fern]

No but I'm just remembering they had deep fried cookie dough

My friends and I went searching five stands for deep fried ice cream but it was gone

[idle root]

damn

[storm fern]

I think I got home at 2:30ish and I fell into a deep sugar coma for five hours 🤭

[muted fulcrum]

so jelly

[split geode]

I'm in charge of desserts for Easter. I'm thinking about bringing two. Maybe basque cheesecake, lemon meringue pie, carrot cake, something like that? Gimme some ideas please ❤️

Or what desserts you guys look forward at Easter/Spring

[jaunty orchid]

Carrot cake feels too heavy for spring. What about a trifle?

[sturdy shore]

for how many people?

[split geode]

15 probably

[sturdy shore]

chick cupcakes

[split geode]

You’re crazy. That’s like the Easter dessert

[jaunty orchid]

Oh, because of the Bunny? I guess...

[sturdy shore]

oh my...I would love this...with the peacons on it

[split geode]

What is this

[low gull]

Is it...cheesecake?

[sturdy shore]

https://www.thepioneerwoman.com/food-cooking/recipes/a42721283/carrot-cake-cheesecake-recipe/

carrot cake on the bottom, cheesecake on the top

[fiery acorn]

Cake mullet

[sturdy shore]

no bake oatmeal cookies with candy eggs

[sturdy shore]

carrot cake is popular for Easter

[fiery acorn]

Nothing screams resurrection quite like vegetable shavings and dried fruit

[warm saffron]

Same for a bunny rabbit leaving choclate eggs 🙃

[quick cargo]

Vote for carrot cake! Any of these sounds good though.

[muted fulcrum]

and on the 8th day he said, let bunnies poop chocolate for the masses in memory of my sacrifice. amen

[split geode]

Okay carrot or hummingbird cake for dessert #1

[quick cargo]

Ohhhh what's hummingbird cake?

[split geode]

Close to carrot, but instead of carrot it's banana

[quick cargo]

Ohhh tough choice. I am a big fan of banana bread so I imagine it's similar to that? Is already quite cakey.

[muted fulcrum]

@split geode https://www.themeateater.com/cook/recipes/squirrel-or-rabbit-mini-pot-pie-recipe

[split geode]

why thank you. just what i needed

critter pies for dessert!

[muted fulcrum]

im here to help friend

🐇

[calm folio]

Never heard of this before! Is it a regional thing?

[split geode]

It's definitely a southern cake!

https://www.southernliving.com/recipes/hummingbird-cake-recipe

[muted fulcrum]

jen, hummingbirds dont bring me giant reese cup hummingbirds on easter

i would be insulted to go to your easter and be served non-bunny

[quick cargo]

You're so bunny needy 😂

https://tenor.com/view/easter-chocolate-chocolate-bunnies-yummy-lick-lips-hannah-montana-gif-16863745

[split geode]

IT'S GOING TO BE DELICIOUS

[bitter jasper]

Incredible lunch with my husband yesterday!! I found this place back in August and have been trying to get them in here with me for months! Salted beef brisket on a English muffin for me, minced beef on toast for them

[split geode]

Looks delicious!

[bitter jasper]

(Husband took the second pic)

[fiery acorn]

The depth of field is chefs kiss

[proud sleet]

I got a side of beef from my grandparents’ farm, and about 10 roasts (chuck, rump, round). I don’t like the whole roast beef, potatoes and gravy sort of meal. I’m making birria tacos with one, but does anyone have any other inspired recipes for beef roasts?

[muted fulcrum]

French dips

BBQ beef

[split geode]

Stroganoff

Hungarian Goulash

Chili

[muted fulcrum]

Do you have a grinder chauncey? you could turn some of it into ground beef

[proud sleet]

I got 40 lb of ground beef so I’m set there 😉

[proud sleet]

Oh YUM

[proud sleet]

How would you do it with the giant chunk? Just cut it up and cook as usual,

[muted fulcrum]

Chuck roast is tasty cubed, people make burnt ends out of them

[keen nexus]

TBH i would use leftover from the french dips to do this.

[split geode]

You could chunk it or just have it cooked down in the sauce

[proud sleet]

Thanks friends!

[muted fulcrum]

@proud sleet I know that it has roast right in the name but I don't know if it counts - have you had Mississippi pot roast? Where you slowcook with peperoncinis and ranch packets

For sandwiches, not for traditional roast style

https://youtu.be/WPZ34opHtjs?si=cI6vQ45hI-NFdrts

[low gull]

I was always curious about Welsh rarebit. @split geode and I made it tonight -- not bad!

[muted fulcrum]

Give us all the details

[split geode]

It was good

[muted fulcrum]

Did you guys make it over the Internet or are you visiting

[split geode]

We did it over the internet. It was chaos. We both forgot to buy things, had to fix that, had a few simple mistakes lol but we had fun

[muted fulcrum]

@proud sleet what about making jerky?

Since you have a lot, it'll make it last the longest (unless you're freezing some)

[proud sleet]

Oh I have all of it frozen!

[muted fulcrum]

Well all I'm saying is you could do so many jerkies

I for one am happy to help sample

[low gull]

There's bread, beer, and cheese -- what's not to like?

https://www.allrecipes.com/recipe/164787/real-welsh-rarebit/

[proud sleet]

Quesabirria tacos

[split geode]

https://youtu.be/iG0lgnrGHv0?si=fqTIJWSuXJzuT4Es

[split geode]

Okay well I didn't plan on getting hella sick before Easter but I think I'm going to bring https://cooktildelicious.com/lemon-pie-bars-with-strawberry-meringue/ and this because it's stupid easy and everyone likes it even non coconut lovers https://www.allrecipes.com/recipe/23762/creamy-coconut-cake/ (without the flakes)

[quick cargo]

Red bell peppers up to $4.99/lb over here. Fml.

[nova shale]

That's ridiculous

[nova shale]

I was with my family a couple days ago & my brother ordered us dinner from a typical chain, sit-down restaurant. It was over $60 for four meals, and it came to $83 for delivery!!!

This same meal cost under $50 for four meals just a year ago

[split geode]

Cue the bell pepper prices complain convo!

[proper folio]

I'm here for the olive oil shortage

[proper folio]

Time to make space for a bell pepper plant in front of one of your windows

[quick cargo]

I don't get enough light for any food!

[proper folio]

Grow lights

[quick cargo]

$$

And heat. It's hard to keep the critters away.

Last time I tried to grow cilantro in my window I wound up with spider mites everywhere. Lost some huge old plants.

It's OK, I'm happy enough with my purple shamrocks in the window and I can eat green peppers.

I'll just bitch

[warm saffron]

Made Easter bread (pane di pasqua all'uovo) for the first time in forever!

[calm folio]

It looks fantastic!

[split geode]

Very pretty

[muted fulcrum]

Alright pals @warm saffron led the charge, let's see those Easter feast photos

I'm about to put lamb chops on the grill, give me 5 mins

@normal pawn where's the German potato salad

@split geode

And some thiccc boi asparagus for good measure

Fin

[normal pawn]

Gone. It was fantastic, thanks for the rec

[muted fulcrum]

Yessss

I was hoping to see it and enjoy it vicariously through you but that's ok

[normal pawn]

I never remember to photograph food!!

[quick cargo]

I'm the same! By the time I remember it's gone.

[shy vault]

Easter dinner posting time! (Full Americana !)

[shy vault]

Also sister made a great carrot cake!

[muted fulcrum]

Is that milk or some sort of booze concoction

[shy vault]

On top? It’s cream cheese frosting

[muted fulcrum]

Sorry I replied to the wrong picture

I mean the drinks

[muted fulcrum]

Omg Easter asparagus twins

[fiery acorn]

It's a fine vintage, the 26th... t'was a good week. Notes of pine and citrus.

[shy vault]

Yup. Took meds too recently for alcohol so.

[shy vault]

lol growing up be calling it “white wine” when we had fancy dinner for holidays with milk

[warm saffron]

Our host for dinner yesterday made osso buco and asparagus risotto

[muted fulcrum]

Next in cooking through the countries is Micronesia and I am puuuumped for chamorro food

[bitter jasper]

I'm gonna try making arayes tonight

[muted fulcrum]

No joke, I saw them on an IG reel this morning and sent them to Mrs bald to say we should make them

[bitter jasper]

Tiktok gave me the idea. Join me in being influenced

[muted fulcrum]

Proof!

Whoa that was supposed to be cropped

[proper folio]

Lol I was just going to say you might want to do that

[muted fulcrum]

I've never deleted so fast in my life

[raw radish]

https://www.youtube.com/watch?v=5ehnuEUwe6M mwahahaha such nostalgia

https://tenor.com/view/oregon-trail-gif-10805422

[proper folio]

https://archive.org/details/msdos_Oregon_Trail_The_1990

[azure beacon]

Never ever ever has there been such hype in computer lab than on Oregan Trail day

[raw radish]

yeeeeeee

[split geode]

pew ... bang

[muted fulcrum]

you got 90028 lbs of beef! You can carry 8, have fun

[split geode]

😭

[split geode]

Pepsi or CoKE

[muted fulcrum]

Do you have CoKE zero?

[proud sleet]

My exquisite bestie made us double decker snackle boxes for our flight to Mexico tomorrow 😅😍

[split geode]

beautiful!

[bitter jasper]

My first attempt at arayes. I know, they’re far from authentic. I had to work with what I had, the only pitas I could get were sad ones from Lidl and the pockets just wouldn’t open without ripping so I had to fold or sandwich them. 😦
BUT they taste amazing! Bonus whipped yogurt tahini sauce.

[muted fulcrum]

10/10 would inhale

i prefer to eat with my stomach over my eyes

[bitter jasper]

Same!! I don't really care about how something looks, so long as it tastes good. (I never really learned presentation lol) That probably comes from all those Midwestern and Texan casseroles and one-pan meals growing up. 😛

[muted fulcrum]

i think i already told you, i sent the same recipe to my wife the same day so i am making these next week

[bitter jasper]

Plus I know no matter how hard I might try, if I'm making something outside of my culture, 99% of the time I'm going to fail at making it "authentically". So I just accept that whatever I make is just gonna have my own spin on it 🙂

Yess!! Excited to see your version!

[warm saffron]

@muted fulcrum We need to go into business with this guy. Smoking fish to our hearts' content.

[muted fulcrum]

sign me up

i just inherited a cold smoker

[muted fulcrum]

https://bbqguam.blogspot.com/2011/03/bbqd-beef-short-ribs-guam-style.html?m=1

Grilling this tonight for Micronesia

@split geode

[split geode]

This looks very Filipino and very good!

Do you guys do just one dish or sides too?

[muted fulcrum]

We do sides but I can't remember what Mrs bald is making at the moment? I think rice and veggies

[split geode]

Nice!

[muted fulcrum]

I'll send photos db, I'm gonna wanna see yours too

...that didn't sound how I meant it. You know what I meant

[proper folio]

Lol I was speechless

[split geode]

👀

[muted fulcrum]

I'm not great at words, ok?

[tawny rose]

I just ate wagyu for the first time ever

[proper folio]

There goes the budget for the month

[tawny rose]

actually it was just 15€ for 100g and was shared 🤣 not the main meal, just had a couple of bites each to try it

very tasty

a full steak was 88€

[proper folio]

Huh those prices are not horrible for wagyu

[split geode]

And you wouldn't want to eat a whole steak of waygu anyway

[tawny rose]

yup

[split geode]

so peak experience

[tawny rose]

you don't know me 🤣

[muted fulcrum]

@proper folio @split geode plating photos to follow

It's marinaded in apple cider vinegar and soy sauce and holy mother of farts is it tasty

[split geode]

Awwww yes!

[muted fulcrum]

The short rib is over finedenne and rice

[split geode]

stunning!

Have you ever tried filipino bbq?

[muted fulcrum]

I have not! Closest is I have a friend from Guam who has made chamorro BBQ for us and it was insane

[split geode]

https://www.hungryhuy.com/filipino-bbq-pork-skewers/

Please make these sometime. They're so good.

[muted fulcrum]

I'm so in

[split geode]

the 7Up is vital lol

[muted fulcrum]

I think I sent you the photos when I made grilled char siu sliders right?

[split geode]

probably!

It's like a mix between char siu and what you just made

[muted fulcrum]

7up and spam is what I've come to expect and I am so on board

[split geode]

Btw your rice looks really good

[muted fulcrum]

I'll let Mrs bald know, she will be so happy

[bitter jasper]

OoOOOOOooo

[low gull]

Honest question, have you considered a YouTube channel? This looks delish.

[muted fulcrum]

#off-topic message

[muted fulcrum]

Mrs bald and I have actually considered a food truck and or YouTube channel so I really appreciate that

[sturdy shore]

would the logo be your profile pic 😁

[low gull]

When does the food truck visit the DMV area?

[muted fulcrum]

You'd be the first to know

[muted fulcrum]

@split geode here it is

[low gull]

Just sayin', you could park the food truck outside the Library of Congress -- get revenue, and genealogy research.

[muted fulcrum]

That's gonna be a yes

[sturdy shore]

you could edit your soviet poster for doctor bald

[low gull]

What cuisine would you provide?

[muted fulcrum]

Things would be grilled/smoked but not straight up BBQ

I love ribs and steaks and what not but we like to combine tasty dinners with grilled or smoked proteins

[split geode]

woah woah woah. The BEFIS page is for me

[muted fulcrum]

The char siu sliders we did is still the favorite meal I've ever cooked

[jaunty orchid]

This whole thread of old presidential recipes is just great... https://imgur.com/gallery/4JLXZP8

[warm saffron]

Its going to be an amazing year for cicadas. Like for 1 trillion of them. This will be the first double year in Illinois since 1803. The Northern Illinois Brood (Brood XIII) and the Great Southern Brood ((Brood XIX) will both emerge at the same time. Starting in just 2 weeks.
So enjoy!
https://www.washingtonpost.com/recipes/spicy-popcorn-cicadas/

[muted fulcrum]

That is preeeeeetty tempting

It's saying it's behind a paywall

[quick cargo]

Remind me in a few hours and I’ll get you a PDF

[warm saffron]

I was able to view it on mobile, I can pdf the recipe itself but for some reason not the attached article

Advocates promote insects as a sustainable protein source, and cicadas are eaten by many cultures around the world. With the emergence in the Eastern United States of the 17-year cicadas — a.k.a. Brood X — we offer this recipe if you want to give them a try. This preparation calls for using the tenerals, newly emerged nymphs. These will have the best texture, experts say. You can find them as they emerge from their exoskeleton, usually on tree trunks. Tenerals are whitish, shrimp-like with unfurled wings. The best time to look for them is after 9 p.m. Pick them up and place them in a lidded container and store the container in the freezer overnight. When ready to prepare, remove and rinse the tenerals well to remove any dirt. These fried cicadas are best if eaten right away. You can eat these as a snack or try them on top of a green salad.

Many people around the world eat cicadas, but experts recommend consulting your doctor before ingesting them, especially if you have allergies to soy, nuts or shellfish, or contact allergies to other insects. The creatures do not contain any toxic substances, but pesticides and other chemical accumulation is possible. Unless one binges on cicadas, however, experts say, this should not be a concern.

Adapted from “Cicada-Licious Cookbook” by evolutionary biologist and ecologist Jenna Jadin (University of Maryland, 2004).

[muted fulcrum]

thanks, that was really bugging me

[warm saffron]

https://tenor.com/view/fozzie-bear-wow-puppet-gif-11158378

[muted fulcrum]

https://tenor.com/view/ok-gif-6105561

[still temple]

@muted fulcrum does this meet your standards?

[muted fulcrum]

A man after my own heart. I'll take 3

[low gull]

Made lemon chicken orzo soup with @split geode and it was delicious.
https://www.saltandlavender.com/lemon-chicken-orzo-soup/

[muted fulcrum]

So so jelly

[split geode]

HEY WHERE'S MY HEART

🔪

[quick cargo]

I smell matzoball soup cooking 😄

[tawny rose]

what's your pick

[raw radish]

30 or 40%

[jaunty orchid]

Yeah, you need enough cookie dough to prevent the chips from burning. 40-50% for me.

[tawny rose]

the objectively correct answer 😄

50% might be good too but it's starting to be a bit unreasonable haha

[chilly sonnet]

Those last 4 just don't look okay
It's like the cookies died in the process

80% looks more chocolate chip than cookie compared to the 90% one

[vestal nimbus]

I would go for 10% or 20%, but I've never been one to crave chocolate. I can eat it, and it's fine, but I never really buy it etc.

[azure beacon]

...I want to try the 90%

[quick cargo]

I can guarantee you that teenage Argel made cookies that were closer to the 90 and it was very disappointing

It was like a bad chocolate bar

[azure beacon]

I need to know

[tawny rose]

Yes, we can't give a right answer without trying them all 😄

[jaunty orchid]

This sounds like an experiment I need to run soon, although my cookies would be egg free.

[muted fulcrum]

https://www.tasteofhome.com/recipes/steak-with-chipotle-lime-chimichurri/

Grilling this right now

@split geode

[split geode]

Yaaaas

[muted fulcrum]

Foil packet is diced turnips with salt pepper garlic worcestershire and oregano

[split geode]

That sounds delicious! I need to make some foil dinners on the grill soon

[muted fulcrum]

I'm not a photographer for the record

[split geode]

That looks great! I’m not a food photographer either, which I like. I don’t wanna doll up a food picture for other people when really it’s for me and the people eating it

[muted fulcrum]

I doubled the chipotle it called for so it is a little darker than it was supposed to be

[split geode]

Double delicious

[muted fulcrum]

Dude also, we got invited to a BBQ Saturday and I was asked to bring baked beans so I'm gonna smoke them all morning Saturday and put venison chorizo, chipotles in adobo and bacon in it

[calm folio]

...will you come to my BBQ? I will host one just for those beans

[muted fulcrum]

I'm all for attending BBQs as long as I can bring stuff

Let me know when you want beaned up

[muted fulcrum]

@split geode impromptu fire roasted salsa tonight

Not pictured: Cilantro, lime and a couple chipotles to be added during blending

[split geode]

Beautiful 10 points if none of those garlic cloves fell in

[muted fulcrum]

These are some of the remaining garlic from @warm saffron so those thiccc Bois aren't going anywhere

[calm folio]

There's a new tea shop in my town! My husband and I went today and it was great, it's been a while since I had a good milk tea

[split geode]

yum!

I'm not much of a tea person but these are everything

[calm folio]

oooooh ice cream bars? those look amazing

[split geode]

They are! You can usually get them at asian grocery stores. I think it was a huge internet trend a few years back, but honestly for good reason

[muted fulcrum]

@split geode these are KC style, with the last of my Arthur gates sauce

They'll reduce a bunch more, they still have a couple hours to go

[split geode]

Heck yes!!!!

Chef what’s in them?

[muted fulcrum]

2 28oz cans of standard bush's beans, 1/2 lb of venison chorizo, 1/2 lb of bacon, gates bbq sauce, chipotles in adobo, candied jalapenos, molasses and brown sugar

And some dijon mustard

[warm saffron]

Just to be pedantic, you're conflating two different KC BBQ joints: Arthur Bryant's and Gates

[muted fulcrum]

Ty kind sir- no clue why I added the arthur

[split geode]

I wish I could find this shirt, but it’s this fake bbq place that’s just a mashup of all the major bbq joints in kc

https://madeinkc.co/cdn/shop/products/Three-KC-Ted-Lasso-Tee-Joe-Arthur-Gate-Stack-Red_grande.jpg?v=1632333932

[split geode]

@warm saffron @muted fulcrum I can't believe I didn't get a comment about this shirt from either of you

Ordered some takeout. Sumac chicken manakeesh

[warm saffron]

In my defense, I was in Atlanta honking my brains out

[muted fulcrum]

I would like to know more plz

[muted fulcrum]

My KC facts are lacking

[split geode]

Au contraire! You are now well versed in the sauce

[muted fulcrum]

Last Friday I sent out the 3 month countdown to our guys trip, in gonna need to get more of the KC enchilada bbq sauce

Arthur4life

[split geode]

Ha I love that you like the wild card sauce. I like it too but it's so bizarre

[muted fulcrum]

Dude put it on grilled tacos, especially chicken

I swear

They're just marketing it wrong

[warm saffron]

Since I have a ton of dill, making spicy refrigerator pickles tonight. Some with dried chile arbol, some with red pepper flakes, some with gochugaru, and all with Gilroy garlic

[split geode]

It's kind of like if naan and pizza had a love child. On mine there is tender chopped chicken that's lightly citrusy flavored with some onion in there. But they have cheese or other flavors

[azure beacon]

I was not expecting to cry at a video showing me how to make Victoria pudding today, but here we are

https://www.youtube.com/watch?v=JIUjdI6VbwQ

[split geode]

I've only had the zero sugar version but it's very good. Probably the best diet soda I've tried @keen nexus will agree

[keen nexus]

the zero sugar literally does not taste like zero

[vestal nimbus]

Haven't seen that Coconut one yet in a store. I have liked the Dr Pepper Cream Soda Zero version though, but that one has been out a few years now.

[muted fulcrum]

@split geode @warm saffron https://www.instagram.com/reel/C6RdI71sfn8/?igsh=MTUwNDlxemx3cW9hMw==

bitta_banging

Chicken Parm Pizza Sambo with creamy vodka and nduja sauce 🫡

This will not be my last link up with @fooddunneright it produced magic the first time 🤝

#food #foodporn #foodphotography #foodblogger #foodie #dublinfood #dublinfoodblog #dublinfoodie #sandwich #italia #chef

Likes

11556

Instagram

[split geode]

yassss

[calm folio]

Hi friends! The next 2-3 months are going to be very chaotic and stressful for me, so I'm looking for all your best absolute minimal effort recipes. There's gonna be a lot of days I don't want to cook and fast food 4 days a week is not a good option.

[hushed patrol]

I've always been a fan of fried rice, not too much cleaning, fairly quick + really filling

[quick cargo]

We love a good frittata and you can freeze it.

[quick cargo]

For REALLY minimal effort, my grandma's recipe was famously easy and she called it a poor man's white sauce. She hated cooking. You just dump cottage cheese on pasta and stir. It's surprisingly good.

[warm saffron]

To go a step beyond, spaghetti pie (poor man's lasagna) - cooked pasta mixed with some butter and shaker cheese, put it in a rectangular baking dish, layer on some cottage cheese, pour some spaghetti sauce over it and sprinkle mozzarella on top, then stick in the oven. Eat for days.

[quick cargo]

Oh yum!

[sturdy shore]

https://www.youtube.com/watch?v=p-GVl7scrYE

[split geode]

@nova shale

[nova shale]

that should be illegal, no?

[split geode]

straight to the trash

[nova shale]

that's just such a depressing poptart

[keen nexus]

😋

[normal pawn]

Send me all your poptart crusts, I'll eat them

[muted fulcrum]

Add butter, insert in air fryer

[hasty karma]

My mother made lettuce tacos today, she was very proud of them

[warm saffron]

Had vegan breakfast tacos in San Antonio this morning, very tasty. Also, although I'm not a big coffee drinker, they have a cold brew / horchata mixture that is actually not too sweet, the cold brew is really strong and needed something to cut it.

https://www.plantaqueria.com/menu

[tawny rose]

Cherry season has arrived here!

[jaunty orchid]

Not my food, but folks from Indiana will get it!

[nova shale]

....guess it needs to be a specific part of Indiana 🤣

[worn flint]

Are those schnitzels?

[jaunty orchid]

Pork tenderloins, but my understanding is that the difference between the two is minimal.

[worn flint]

I’m living in a region bordering Germany, so schnitzels are on the menu for just about every restaurant around. And putting it on a hamburger bun I’ve seen often enough, though usually they cut them to size 😂

[muted fulcrum]

https://tenor.com/view/steamed-hams-the-simpsons-steam-ham-gif-10813645

[violet viper]

||"Share your yummy nomnoms, links to tasty recipes and trade tips and tricks!" 👀||

[split geode]

What is Everyone's Favorite 🥚 Dishes: (also best sauces for eggs)

[azure beacon]

I almost exclusively use Chipotle Tabasco and/or Cholula if I'm putting a sauce on my eggs. Chipotle sauces in general are my ride or die

[cold sonnet]

I'm curious to know what people list here, as I can't think of egg dishes per se beyond softboiled/hardboiled/fried/scrambled/omelette

my favourite is omelette with onions and bell peppers (no sauce)

[tawny rose]

I love all eggs

[quick cargo]

There's a chinese homestyle dish of tomato and eggs that I love love loved.

And I like egg salad with dill.

[split geode]

https://en.wikipedia.org/wiki/Chilaquiles this is probably the best egg dish I’ve ever had. Also, I’m a sauce girly. So salsa, hollandaise, chutney, hot sauce, jalapeno crema, tomato sauces

[cold sonnet]

oh wait I got one, spinach with eggs https://cookpad.com/ro/recipes/11673820-spanac-cu-oua-ochiuri

grandma used to cut spinach with mashed poatoes for increased bulk

we would dip bread into the stuff

[tawny rose]

Oh same here

[quick cargo]

Shakshuka's also frickin delicious

And we've been doing a lot of egg curry around here lately

[keen nexus]

Same. My husband hates fried ones and i dont understand. so yummy

[still temple]

When I was on certain meds I loved fried eggs over easy/medium, but now not so much

[idle root]

farofa de ovo! (egg farofa)

i also love ground beef with hard boiled eggs

[split geode]

I think I might make this

[proper folio]

No one has mentioned deviled eggs

[quick cargo]

Yum

[raw radish]

Spanish tortilla

I also like egg on pizza but that’s not an egg dish per se! I’d say I make scrambled eggs most often

[tawny rose]

yeah as "pure egg" scrambled is also my way to go generally

hard boiled is the least delicious version but still delicious

as "non pure"... 😄

[idle root]

yaaaaaaas i love egg or banana farofa

i love farofa in any way, shape or form honestly

[azure beacon]

Poached eggs are my favorite. Nothing beats a good eggs benedict or avocado toast

[muted fulcrum]

There's a place on lake Erie that does fresh steelhead trout eggs benedict. If you can get past fish for breakfast it is so damn good

Poached eggs and hollandaise are both 🔥 so the protein doesn't even matter imo

[idle root]

ok i'm curious about that sushirrito. and isn't geoduck a pokemon or something?

[muted fulcrum]

Sushirrito seems like a bit of a copout, they're all over the place. It's just sushi formed into a burrito

[split geode]

Beirock isn't even weird. Like in no way should it be in the same listing as Nutria

[muted fulcrum]

Geoduck is a giant clam, they're supposed to be tasty

...but also a pokemon

Oh wait that's Geodude and psyduck

[idle root]

me like it. we do some crazy shit with japanese food here too, the italians also hate us for it

[idle root]

HAHAHAHA ops

i know what those rocky mountain oysters are and my god.....

would you like a sushi hot dog?

[worn flint]

some of these are really weird, others are like "okay, so what is our least normal food"
meanwhile Arizona going "here, have some, looks at booklet Scorpion lollipops for you!"

like gator tail feels pretty much to be expected for Florida cuisine to be around . I guess in a way scorpion to be involved in recipes in Arizona is too, just not, as lollipops. And Scrapple is very normal to me 😂 or well, the "balkenbrij" Dutch variant is, but is again local to my area of the region where I grew up, and the rest of the country stares in disgust at that so yeah... maybe I understand why it's listed there 🤣

[muted fulcrum]

Gator tail is so tasty

[worn flint]

My grandpa put balkenbrij on his rye bread for lunch every day

[split geode]

I made scrapple last year for the first time and honestly not bad. It was like all the meat that's going to kill you ground up with cornbread mushed into it.

[worn flint]

I'm pretty sure that if I search for it, some balkenbrij recipes will pop up in the family

I'd be more interested in any rye bread recipes though 😅

[worn flint]

why is my first thought at seeing this image, before even seeing you posted it "ah yes, Brazilian cuisine" 😂

Probably too used to the food scale some (international) friends made up that goes from Brazilian to English

[idle root]

we like to do our own thing ✨

[split geode]

I think Filipino food and Brazilian are so similar

Like party food is front and center. Also, condensed milk being a whole row in the food pyramid

[idle root]

condensed milk ❤️ 👑

one very popular japanese food is hot roll and i read that it exists only here in Brazil

it's breaded sushi

i love it

[muted fulcrum]

Is it breaded with panko?

[tawny rose]

we have it too in some places and it's an abomination

[idle root]

you guys need to learn some proper cuisine from us 💅

[idle root]

i think it's just a flour mix, not actual bread crumbs

not sure

but it's YUM

[split geode]

https://doodles.google/doodle/celebrating-chilaquiles/

[split geode]

Millennials get hyped

[raw radish]

retro

my bff is gonna be so stoked though

[proper folio]

I remember seeing them but never bought them

[quick cargo]

@idle root look what I just got!

[idle root]

https://tenor.com/view/excited-seinfeld-happy-gif-5216645

love love love

[quick cargo]

I haven't seen her since 2020 so she said that she brought me 4 years worth of it.

[idle root]

perfect, and it's gonna be over in hmmm 24h? hahahahah

[quick cargo]

I learned my lesson last time 😭

[idle root]

this brand is fancier, i usually eat the cheap ones we get at parties, people selling at traffic stops, gas stations etc hahahaha

[quick cargo]

Yeah she said she got me the best banananannananada

[idle root]

and you deserve nothing less than that, my angel ❤️

[raw radish]

family member requested my brownies so i'm on the 'why don't my brownies have that perfect crinkly skin' train again https://youtu.be/qpF5B_jHZrw

it happened ONCE and i've never gotten it again 😭 same recipe

[violet viper]

I thought this video was for people who want brownie for skin

I guess I'll have to keep looking

[raw radish]

lol there are jokes about that in the comments. apparently he made a series of videos about brownie skin all in a row

[violet viper]

oh I didn't realize the channel, I like his videos

[raw radish]

i've never watched him before! what's his usual content like?

[proper folio]

Scientific cooking?

[raw radish]

oooh, great 👀

i loved how this video went over a bunch of things you could do and why they did (or didn't) work - like melting the sugar didn't work but i had pondered doing that

https://tenor.com/view/bill-nye-mind-blown-mind-blowing-science-gif-5246275

[idle root]

@quick cargo how's the bananada? any remained? hahahaha

[quick cargo]

I'm not allowed to eat dried fruit for another month or so! Sister brought them knowing that. So have to wait to enjoy them. I gave some to the family though.

[idle root]

whaaaaa but bananada is not dried fruit though, you're fine!!

[fiery acorn]

Had Borrelnootjes for the first time today. Given a million years, I'd never have been able to think them up. But they were good anyway.

[muted fulcrum]

I'm making peruvian style chicken thighs with an aji verde sauce, and baked potatoes for dinner. The smells are awesome

@split geode final photo to follow in a few

[split geode]

This already looks so bomb

[split geode]

Damn good job! This looks super tasty. Proud of you cook friend

[muted fulcrum]

Ty bff, it came out really good and I didn't have to load anything with butter

[idle root]

does the green sauce have avocado?

[muted fulcrum]

Nope. Cilantro, red wine vinegar, olive oil, jalapeno, sour cream,lime, cotija and a few seasonings. And garlic of course

https://kaleforniakravings.com/peruvian-green-sauce/

This was what I went with

[idle root]

omg yum

[muted fulcrum]

There was a bunch of sauce left so I'm gonna make fish tacos Tuesday and use it again

[muted fulcrum]

Today in cooking through the countries, we made Barbajuan from Monaco. It's like a little dough pocket with leeks, ricotta and chard inside.

Also pictured: Caesar salad from... The grocery store

[idle root]

noice

we're having chinese and japanese food today

[idle root]

we had a little sandwich called bao

so delicious

a fluffy bun with shrimps, cabbage, carrots and sriracha sauce

[violet viper]

https://www.youtube.com/watch?v=GBX3rgsmQbw

#1164735719370141696 crossover

[muted fulcrum]

I wonder what kind of rub he used

[split geode]

giving everyone permission to eat latkas or potato pancakes for breakfast

[muted fulcrum]

do you need addresses to mail them out

[warm saffron]

Sad thing is we have some already boiled potatoes waiting to be used. Perhaps latke smashers instead.

[split geode]

i'd eat colcannon any time of the day

[muted fulcrum]

Celebrating the first farm share of the year today. Wooooooo

[idle root]

that was amazing

[wheat knot]

does this count as being good? XD

[tawny rose]

looks delicious to me!

[muted fulcrum]

looks tasty, tell us more about it!

[wheat knot]

Chicken Madras with basmati 🙂

Honey sea salt and olive oil on carrots and broccolini

[quick cargo]

Yum!

[split geode]

I was given a bundle of holy basil so I think I'm going to make one of my favorite dishes https://hot-thai-kitchen.com/holy-basil-stir-fry/

[muted fulcrum]

when will you be making it

[split geode]

I think tomorrow! I think the only thing I need pick up is peppers

[violet viper]

when Jen talks about cooking Basil and your heart skips a beat

[split geode]

a feast

[violet viper]

not wrong, but

[violet viper]

https://tastecooking.com/my-lunches-with-judith-jones-the-queen-of-cookbooks/

[split geode]

https://youtu.be/OeWT1EDwmv0?si=g1pSR-CZoN8F5KIP@muted fulcrum

[muted fulcrum]

yes, i will have some please

[warm saffron]

https://tenor.com/view/blazing-saddles-farting-gif-8717141

[idle root]

today we had vatapá, farofa de dendê and rice for lunch 🤤

[proper folio]

Damn that looks delicious 🤤

[idle root]

and it sure was 😍

vatapá is a traditional afro-brazilian dish - https://en.wikipedia.org/wiki/Vatapá

[bitter jasper]

cries in can’t have shrimp 😭

[proper folio]

Same but I'll sub a light fish probably would also be good with chicken

[bitter jasper]

Ooooo good point

[quick cargo]

@idle root I know I'm very behind the times, but I'm about to try my first crepioca

[idle root]

there are variations of vatapá without shrimp 😃

[idle root]

hahahaha love, what's the filling of choice?

[quick cargo]

I did it just plain to begin with because I wanted to see if I liked it. Now I'm excited to look up fillings.

[idle root]

awesome hahaha i never had a crepioca, i prefer just a regular tapioca. my grandpa used to make the best ones, i miss that 🥹

[wheat knot]

Toast, avacado, sprits of lemon juice, spinach and egg. Normally I would also have smoked salmon but didnt have any.

[quick cargo]

I just had this https://www.tiktok.com/@my_food_moods/video/7243522834289429787?_t=8nB2hH11bJn&_r=1

We put inside it egg, mayo, ketchup, minced chicken, lettuce. So delicious!

[wheat knot]

beef strog using mince instead

[fiery acorn]

I'm learning so much history and UK terminology from this woman. https://youtube.com/shorts/KW7X06HU-3k

[idle root]

the nerve 🤣🤣🤣

[muted fulcrum]

pals, i just got back from the store shopping for polish boys ingredients, because i get to feed @warm saffron and his squad this evening. woooooo!!!!!

[idle root]

tonight we had kibe and esfiha for dinner 🤤 brazilian style though, the esfihas were meat, calabresa sausage, chicken and cheese 😁

we love arab food here too

[raw radish]

https://www.youtube.com/watch?v=_blyS9bor2E cerro gordo (ghost town living) crossover ep!

[warm saffron]

Where do you stop to eat on a road trip on the middle of nowhere, Pennsylvania?

[azure beacon]

Did you see he's got a new video out with Brent? https://www.youtube.com/watch?v=Z-9fcyWPPIY

[proud sleet]

Just got my first grill and I'm so excited to wreck a bunch of good meat in the process of learning how to use it. Accepting any and all recipes that you love that aren't seafood involved!

[muted fulcrum]

Let's goooooooo

What'd you get

[proud sleet]

A second hand one that retails for $1600? My dad is a big grill buff and got it for me. It's a Weber, natural gas. Genesis special edition. I don't know a lot about grills in general so I may not have anything exciting to tell you 😆

I have some T bone steaks that I am nervous to wreck and I also want to grill a pineapple with brown sugar and rum

[bitter jasper]

I was planning on buying my parents a pizza oven this Christmas. Until our call this weekend, Dad said he really doesn’t want one. 😅 I had to be like well good thing you’re telling me now!

[proud sleet]

Mm pizza

[muted fulcrum]

My biggest pro tip is to invest in a quality thermometer, preferably instant read

[proud sleet]

My dad already has one in its way to my house 😅

[muted fulcrum]

And it's honestly as easy as jacking the heat up on one side but leaving the other side closed with no heat. Sear on the hot side then put them on the indirect side til it's up to your preferred temp

Alright big daddy Chauncey sounds like the man

Do you know what he's bringing? Tell me everything

[proud sleet]

He just sent it via Amazon to my house. That's all I know. I know nothing about such things, so he's like don't worry I gotchu

[proper folio]

Start watching YouTube grilling channels

[raw radish]

i am watching now!

[raw radish]

i have a thermapen and it has changed my life, no joke

[muted fulcrum]

@warm saffron it's good on steak and eggs too. Mrs bald surprised us with brunch

[warm saffron]

😋

[jaunty orchid]

Peach pie from fresh Georgia Peaches! 18 peaches (1/4 of the box) made two pies.

[fast citrus]

Spaghetti in brown butter and sage with lemon and parmigiano reggiano cheese.

[chilly sonnet]

My slightly burnt yet still delicious first ever attempt at making Cinnamon French Toast

[fast citrus]

Noice

[fiery acorn]

@jaunty orchid In retirement, I'll probably be one of these people.

[jaunty orchid]

I was considering making jam but it's just too damn hot.

I'm not going to stand over a boiling pot for 20 minutes.

[fiery acorn]

I'm all about the pressure canner. They make electic ones like an instapot now, fully programmed and all.

[jaunty orchid]

Honestly if we expand our garden and/or if I get the community garden going, that will probably be my next kitchen investment.

I want to make a sauce garden and make my own pasta sauce since my wife has issues with garlic and maybe onions.

[fiery acorn]

I'm doin it, hopefully starting this coming winter.

[jaunty orchid]

I might slow roll expansion since we have attracted deer. Between that and the heat wave it's been a rough couple of weeks for the garden.

As soon as I can stand being outside for more than 10 minutes, I need to harvest my potatoes since all their leaves have been eaten.

[proper folio]

The electric ones are nice and convenient if doing small batch canning not so much for large batch

I recommend a high output outdoor stove for large batch canning

[split geode]

Freezer jam is the way to go!

I watch a lot of mennonite moms on yt and what they do shocked me. They all have chest freezers- they just throw the produce into the freezer whole and then take it out in fall when it's cooler and less work and can then. It has a double effect that it breaks down all the cells - especially tomatoes and when the slow cook it - it helps draw out all the excess liquid you don't want, so you end up with better sauces

[jaunty orchid]

Well, I have two gallons of sliced peaches in the freezer (about 20 cups) so that's definitely an option!

[split geode]

Yeah you can freeze until later or you can do the less cook/no pressure "freezer jam" option - which I think people actually prefer. I know that's the way with strawberry jam, not sure about peaches no. Research needed lol

[proud sleet]

I used my grill for pineapple. It was a good choice.

[raw radish]

Strawberry shortcake time 😋

[raw radish]

Yesss it is so so so good

[muted fulcrum]

https://www.instagram.com/p/C8rzWFHzQs6/?igsh=dXhtN3MzNnN5NTdy

Anyone here really really into pickles? Or weird stuff in general

urban.artifact

Pickle Day is Saturday! Drop in to grab our legendary Pickle Pack, featuring our favorites: Chicago Relish, Spicy, and Bread & Butter.⁠

Likes

217

Instagram

[warm saffron]

In Bermuda they serve a fish sandwich on toasted raisin bread with cole slaw. I'm not 100% convinced it isn't a continuous joke the locals play on tourists...

[quick cargo]

Raisin bread is totally under rated

[warm saffron]

Oh, I like raisin bread, don't get me wrong. It's just a very interesting vehicle for fish.

[muted fulcrum]

im intrigued... do they put any sort of toppings on the fish that the raisin evens out?

is it really salty or anything

[jaunty orchid]

This sandwich is so good, minus the tomatoes and mayo!

[warm saffron]

I mean, you can get it with hot sauce on it, but that's really it. I got the fish fried, maybe I should have gotten it broiled.

[quick cargo]

@idle root I finally got to go off that stupid diet and eat bananannanananda. SO good.

I'm in heaven.

[idle root]

https://tenor.com/view/delicious-banana-gif-26786058

how many are left? hahaha

[quick cargo]

I was really good this time and only ate two

[idle root]

i applaude you for your strength

[quick cargo]

I learned my lesson last time.

[azure beacon]

https://tenor.com/view/parks-and-rec-banana-gross-ron-swanson-gif-7838114

[quick cargo]

It's these brazilian candies that are dehydrated banana and last time my sister brought them for me I inhaled a bunch. I didn't realize there wasn't filler - it's just banana so I had basically eaten 10 bananas at a sitting. ooooops.

[azure beacon]

I am happy for you, but as a banana hater, that sounds like my nightmare 😅

[obtuse echo]

We have dehydrated banana on stores, but those are a trap. Those have only about 30% banana, while 35% is fat (coconut oil) and 35% is sugar. Pretty unhealthy, but I bought those sometimes when I work outside and need a snack with me that doesn't go bad. Something sweet to go with jerky. Lots of energy, but not much other extra added like in candies.

[quick cargo]

Oh man I had an absolute killer Thai chicken in coconut soup tonight.

[cold sonnet]

killer chicken you say?

[split geode]

Here's your PSA to have yourself a BLT

[wheat knot]

i would love a BLT! i can't keep anything down atm 😦 damn covid.

[obtuse echo]

How many ways there are to cook shrimps... umm, apples?

Apple trees seems to have a good yield this year. The problem is that I have no idea if those are even good as we bought this house at winter and I have to eat all of those as my wife is allergic to apples.

[jaunty orchid]

As someone who processed 70+ peaches a few weeks ago, slice and freeze! Then you can pull them out and cook with them whenever you want.

[obtuse echo]

Slice and freeze sounds good. We need to buy a new large freezer though as the berry season already started and there's lot to freeze. Few different currants and blueberry from old planted bushes and also wild berries like wild blueberry (some say European blueberry or bilberry, we say blueberry) and raspberry. There will be lingonberry too competing for freezerspace.

My favorite is strawberry, but it seems to have failed completely, getting just few odd berries.

[jaunty orchid]

That's too bad. I'm looking forward to starting blueberries this fall and strawbs in the spring.

[obtuse echo]

Almost everything can be eaten as a pie 🥧 Well, maybe not lingonberry...

[jaunty orchid]

Lingonberry sounds better in small doses.

[obtuse echo]

There are recipes for lingonberry pies, but those are not sweet. Finnish "pies" are closer to French Qiuches (but sweet) than American pies, and it seems that those lingonberry pies especially are like Quiches.

[jaunty orchid]

What else is in them besides the berries?

[obtuse echo]

Lingonberry pies seem to have eggs and sour cream in the filling. Only quiche I usually make is Quiche Lorraine and that recipe looks like it, but bacon replaced with lingonberry 😄

[jaunty orchid]

Ah, so more like a custard pie to cut the tart.

[obtuse echo]

Maybe I try, if we get lots of lingonberry, but that will later in the fall. Now we have wild blueberries and raspberry in the forests practically as much as you endure to collect.

[quick cargo]

@proud sleet

[quick cargo]

Take a bite and see what they're like!

I know Chauncey was overrun with apples last year

[obtuse echo]

Not ready yet. May take some time.. month, or more

[quick cargo]

I was wondering 😂

[jaunty orchid]

I wonder if there are wild growing berries in the park down the street from us....

Eventual goal is to have blueberries and strawberries in the garden, plus a couple of apple trees and maybe a peach tree?

We're right on the border of where you can grow citrus, so maybe one of those too.

[split geode]

If they're not eat'n apples they're cider apples 😄

[obtuse echo]

We have a strange (for foreigner) rule here in Finland, called jokamiehenoikeus (every-mans-right). You are allowed to enjoy nature anywhere in Finnish countryside regardless of land ownership. You can go to collect berries to the lands that are owned by someone else, but not garden or directly next to their yard.

[obtuse echo]

Mmm... I was thinking some kind of drink, but how hard it would be making cider from them. I have no experience on such.

[split geode]

Well cider in US English can mean a lot of things

it can mean just pressed apple juice, that may or may not be spiced

or made into cider the alcoholic drink

[obtuse echo]

True, the word is quite broad there. Here siideri which is a direct translation is usually alcoholic and almost nobody makes siideri at home. I have to look ways to make some kind of juice from them , while my wife plans to make juice from black and red currants.

[vivid lodge]

@obtuse echo could also make some apple sauce for future use 🙂

• sharing apples with friends is never a bad idea either

[obtuse echo]

Here in Finland almost every house has at least one apple tree (we have three here) and many get too many apples. Is not uncommon to see a bucket or a barrel of apples next to road so that bypassers can pick up an apple if they wish. Those Finnish apples are not really good when compared to apples from store though, much smaller and variation is quite high... and lots of worms usually.

[cold sonnet]

cows and horses do love them apples

[jaunty orchid]

https://tenor.com/view/how-do-you-like-them-apples-matt-damon-good-will-hunting-gotcha-win-gif-10546997

[tawny rose]

https://tenor.com/view/jacques-chirac-pomme-aime-j-aime-beaucop-les-pommes-gif-14320407

[quick cargo]

Time for Damsteri to buy a cow

[proud sleet]

THIS IS WHERE IM A VIKING.

[proud sleet]

I make and can apple pie filling, apple butter, applesauce, and pressed juice!

My tree made about 270 lb (122kg) of apples last year

[muted fulcrum]

do you have peach trees, or did you buy them from the peach truck?

[jaunty orchid]

Peach truck!

[muted fulcrum]

because we bought them from the peach truck and quickly realized we didnt know wtf to do with a million peaches, so we learned real quick how to freeze and store them. we ended up making so much peach stuff

[jaunty orchid]

Yeah, I made two pies and a 9x13 crumble and that used about half a box. The rest filled two gallon bags that went into the freezer. Enough peaches for 4 more pies later in the year.

[vivid lodge]

Please tell me you listened to the Presidents of the United States of America whilst doing this! (https://m.youtube.com/watch?v=3GCrzjVdmSg)

[jaunty orchid]

Just finished the last of the crumble today, actually, a month or so after getting the peaches.

[muted fulcrum]

we made a couple brie and peach tarts, a pie, we put some on kebabs, we made bbq sauce

and freezed a ton

[proud sleet]

I want to try grilling peaches and adding them to a nice spinach salad

Maybe blend one up to add to the dressing for extra peachy goodness

The stone fruit harvest in the area closest to where I live was completely destroyed this year. No peaches, nectarines, cherries, plums or apricots. So the other main area that grows them is selling to the whole country and as you can imagine, not quite able to keep up with demand

Canadians are generally obsessed with local stone fruit because our fruit growing season in any part of the country is so short and there's nothing like local fruit

[muted fulcrum]

We have them a sprinkling of tajin and then just seared each side of the slices

[muted fulcrum]

@jaunty orchid I'm begging you to make this with your peaches so I can eat it vicariously through you

https://www.instagram.com/reel/C9aLOHpRxXC/?igsh=NmZ2eG12cmxxZHE=

theoriginalsalpinos

Meet the “Son of a peach” the ultimate mix of sweet and heat 🤌🏻🇮🇹🍖🌶️🍯🍑

Fresh @monrealebread semolina bread, thinly sliced prosciutto, fresh arugula, imported peaches, creamy @lionilatticini burrata, and finished with a little hot honey 🔥😍

📍 3457 Merrick Road, Wantagh, NY 11793
📞 [phone]
📍38 Deer Shore Square N. Babylon NY 11703
📞 (631)...

Likes

9892

Instagram

[obtuse echo]

What kind of apple pie filling you make? Here in Finland I haven't hear anybody buying (not really an option) or storing filling for later use. What kind of consistency you have, partly/fully smashed to puree? I thought it would be a good idea to make premade pie filling as then it would be easy to make a pie when there are guests who can eat apple.

[azure beacon]

Not only do people store filling here, but you can just buy the filling in a can too

[obtuse echo]

I though something like that in consistency wise. I probably search some recipe from the USA, even though our pies don't have hats (maybe I try that kind of pie too). I would rather be able to can it than freeze it as space to store cans is not a problem, unlike freezer space.

[quick cargo]

It's not hard to put a hat on a pie. Same crust as the bottom. Just make sure you poke holes for the steam to come out.

[obtuse echo]

Yeah, not that different on paper. I'm just wondering how different the taste is. The "hat" (lacking better name) keeps apple moist, while on traditional Finnish apple pie the apple gets the most heat and the pie is more dry... but to compensate that it is often eaten with ice cream or vanilla custard.

[quick cargo]

It definitely is likely mushier in an American apple pie but we also often eat it with vanilla ice cream.

Our crust looks quite different than yours though

Yours looks almost cakey in that picture

[obtuse echo]

It's simple, just the dough on the bottom and apples are (only) on top. Often made in an oven tray when needed for large group of people. Something easy and fast to make.

[quick cargo]

Ahhh this looks close to what we would call a tart I think, though @raw radish might know better (I'm not sure who the other big bakers here are)

[obtuse echo]

Finnish language have equivalents to both words, pie (as piirakka) and tart (as torttu), but they are often used as synonyms. There are some differences though, torttu is usually filled pastry and some torttus can be large or just a single portion pastry.

[tawny rose]

French apple tart is way thinner, yours look doughy indeed

[obtuse echo]

Interesting. That looks more like ours, though the base is flaky and crispy. Finnish pie is more like French quiche, so not so surprised that they have apple pie that looks same as ours.

[vivid lodge]

We usually make a raster of dough on Dutch apple cakes (taarten), making the inside moist while also allowing us to have cream 😄

[quick cargo]

What does a raster of dough mean?

[obtuse echo]

I googled and it looks just what I do for my rhubarb pie based on an image.

[tawny rose]

Oh I do a quiche-like base for rhubarb pies

love them

[quick cargo]

The pattern on the top?

I think we just call it a lattice.

We do that on apple pies some too. But I was always too lazy

[vivid lodge]

I don't know all the English baking terms :p

[quick cargo]

Just drape a top on and poke it a few times with a fork and throw it in the oven

[quick cargo]

I didn't expect you to 😁 . I like learning the language that you're using for things.

Also American terms aren't necessarily British terms and you might be more likely to know British English?

[vivid lodge]

Haha I know

[quick cargo]

Can we appreciate this ad?

[split geode]

https://youtu.be/UohAJppPWgc?si=0RppgL5o9gCsXO8J

[bitter jasper]

At my favorite café in Sheffield with husband this morning ❤️ Salted beef brisket with eggs benedict for me, peaches and cream French toast for Dave

[muted fulcrum]

https://tenor.com/view/bruh-meme-gif-26978290

[bitter jasper]

Is that a good bruh or a bad bruh 😟

[muted fulcrum]

100% a good one

10/10 would eat both

[bitter jasper]

OH OK yeah the food there is absolutely incredible

[bitter jasper]

It’s called Tamper Sellers Wheel, and it’s supposed to be New Zealand-style brunch. If you’re ever in Sheffield I’ll take ya!

[muted fulcrum]

if i end up in the UK im gonna hold you to that, be careful

[idle root]

oh my god i want so pretty

me looking at this while waiting for my kfc delivery

[proud sleet]

I've been making these massive salads that hang out in my fridge for a few days so I don't have to think of what to make myself for lunch (and it takes zero time to make). These were both fantastic

[raw radish]

what was in the second one 👀

[proud sleet]

First one is honey mustard grilled chicken thighs, great northern beans, chickpeas, grilled corn, tomatoes, peaches, kale, cilantro, jalapeno and a spicy honey mustard dressing. Second is kale, tomatoes, red pepper, red onion, pepperoni, smoked chicken breast (about a half pound from the deli, chopped up), pinto beans, cannellini beans, sundried tomatoes, bocconcini balls and a dressing made with the oil from the sundried tomatoes, some spicy brown mustard, red wine vinegar, oregano, s&P and just a bit of sugar to cut the acidity.

[raw radish]

bocconcini is fun to say (and looks yummy!)

[proud sleet]

They were both really good! And i appreciate how filling they are but how not heavy it feels in my belly?

I was going to add some cooked farro to the honey mustard one but I had no room in the bowl 😆

[warm saffron]

@split geode @muted fulcrum https://sohla.substack.com/p/new-and-improved-and-easier-chili

[muted fulcrum]

my new favorite use is putting it on a homemade sausage egg and cheese

its so good

[warm saffron]

https://tenor.com/view/clapping-barrack-obama-president-obama-gif-11290703

[split geode]

This is so much more like our recipe

[fiery acorn]

https://youtube.com/shorts/JX_UynYTdbE

[shy vault]

Midwest Iowa-Minnesota Dutch American ethnic food…potato salad. 😂 @split geode

Aunt said it’s missing the true ethnic food “hot dish”

[shy vault]

The other Dutch American dish for every occasion: ham bun. Reunion? Ham bun. Funeral? Ham bun. Shotgun Wedding in 1975? Ham bun.

[warm saffron]

Ah upper Midwest food, aka "this meal brought to you by the color brown"

[fast citrus]

First ripe tomato of the year from my garden.

[idle root]

@quick cargo guess what i got

[quick cargo]

BANANADA?!

[quick cargo]

Is that like homemade? It looks classier than what I had. Also as usual my screen is in B&W so if I'm totally misidentifying it because of lack of color, I'm sorry!

[idle root]

hahahahah yes!! not handmade though, we bought it at a store, that's how it's usually sold here, just wrapped in plastic

[quick cargo]

Oh cool! Was is super delicious?

I will dream of them until sister comes back to the US.

[idle root]

always 😍 this one was a little denser than usual but just as delicioso

[bitter jasper]

Y’all got any secrets for making lemonade? I really want to figure out how to strain out the pulp, will a coffee filter do that just fine?

[tawny rose]

I think so?

Chefs also use a clean dishtowel for filtering a lot of stuff

[quick cargo]

Do you have a little strainer like this?

That's what we always used

[bitter jasper]

Ahhh you know that would probably work… I’ll try it

[bitter jasper]

I’m on a huge lemonade kick right now. My in laws have asked me to bring a jug next week too, so I have to perfect it by then 😛

[violet viper]

@split geode is there an ATK perfect recipe for lemonade?

[cold sonnet]

Hungarian plum dumplings (szilvásgombóc)

[proud sleet]

I'm in the peach zone or as the French would call it... depeche mode 😎

[quick cargo]

I just ordered peaches to hopefully make a peach crumble this week.

[proud sleet]

Oh YUM

[cold sonnet]

https://tenor.com/view/mario-movie-bowser-peaches-peach-singing-gif-7964727944741009354

[fiery acorn]

Is it just me or has ice cream gotten much softer in recent years?

I remember bending up some pretty beefy spoons. Seems to scoop real easy like these days.

[proud sleet]

Sank a 3 pointer on adapting a regular recipe to be gluten free for my kid, this is a strawberries and clotted cream shortcake cupcake

Texture isn't perfect but for a first go it was fantastic

[nova shale]

sounds like a Thadius freezer problem

[keen nexus]

It depends on the brand and what container they are in IMO. if its one in a plastic gallon or has more structured card board that's when you know you'll be bending spoons.

[split geode]

Introduction of more air

[warm saffron]

Check the label - is it "ice cream" or is it "frozen dairy dessert"? More air + less milk/cream = softer gunk

[fiery acorn]

I like my gun on the firmer side

[warm saffron]

https://tenor.com/view/looney-tunes-daffy-duck-gun-turn-off-melt-gif-16479785

[hushed patrol]

Less fat more moisture, aka cost cutting

Goes for other dairy too

[proud sleet]

@quick cargo

[quick cargo]

Ohhhhhhhhhh

[quick cargo]

That looks amazing!!

[fiery acorn]

Ice cream.

[quick cargo]

Peach crisp/crumble!

[proud sleet]

Looks great. @quick cargo !!

[fiery acorn]

Vas is los?

[proud sleet]

Satay sauce. Just add water. Value pack

40 portions of sauce reconstituted

[fiery acorn]

I'm curious who here is which.

[low gull]

Uncut.

[jaunty orchid]

Neutral unless it's a club sandwich, then chaotic good.

[fiery acorn]

Not even when you grill a cheese?

[proud sleet]

Neutral or lawful good

[jaunty orchid]

I don't eat grilled cheese but child prefers her grilled cheese a combination of lawful evil and lawful neutral.

[fiery acorn]

Woah. Hybrid approach.

[low gull]

C-c-c-combo breaker!

[still temple]

I live by neutral good. But every time my dad makes me a grilled cheese he finds some new way to cut the bread unevenly to annoy me (despite the fact he's very OCD himself). So I guess he's just off the charts evil lol

[tawny rose]

I only make sandwiches in baguette

[proud sleet]

Same with my kid

[quick cargo]

I've been wrapping everything in spring roll wrappers lately (naturally gluten free!) Not sure if that counts as neutral evil though.

[tawny rose]

Spring rolls are quite amazing

I haven't made them in years for some reason

[quick cargo]

Yes but we're just taking random western sandwich things, wrapping it up and calling it a day

[tawny rose]

still counts as a spring roll IMO 😄

are you intolerant to gluten?

[quick cargo]

Yep!

[keen nexus]

I’m with spacenut… unless it’s which a grilled cheese then I’m lawful good

[raw radish]

grilled cheese: chaotic good, regular sandwiches: neutral or lawful good

[azure beacon]

Lawful good only

[muted fulcrum]

my kids are lawful evil. i'm lawful good or chaotic neutral dependent on the bread because it has to be symmetrical. also chaotic good when the sandwich calls for it as mentioned by spacenut and argel

[quick cargo]

Which are the chaotic good sandwiches for you?

[muted fulcrum]

Club sandwiches specifically

They get cut into 4s and get the toothpicks. This is the way

[still temple]

Brit here, what on earth is a club sandwich? I just think of golf clubs

[quick cargo]

https://en.wikipedia.org/wiki/Club_sandwich

[warm saffron]

I don't see open face. That's how I have hash (or ||shit|| on a shingle).

[fiery acorn]

"Open face" is just toast with toppings.

Unless we're counting waffles as sandwiches

But then we'd have to let hot dogs in too!

[jaunty orchid]

What's the difference between a hot dog and a sausage sandwich, hmm?

[fiery acorn]

Two distinct pieces of bread vs one.

@low gull Cube rule?

[quick cargo]

I'd never heard of ||shit|| on a shingle before!

[warm saffron]

https://www.tastinghistory.com/recipes/shtonashingle

[muted fulcrum]

its tasty, mrs bald still makes it occasionally

[fiery acorn]

Oh man. My dad used to put a shingle on the plate next to every dinner. It was his equivalent of "white rice with every meal". Looking back, it made financial sense since we were backwoods hillbillies on food stamps. I'll throw in his (literally) one and only recipe from that decade:

In a large cast iron pan, brown and finely chop one pound of ground beef [from the freezer, whatever fat% was on closeout]. Drain excess fat and add one can of tomato sauce. Add two cans of drained vegetables, preferably dented and/or on sale. Simmer unattended 30 minutes while chopping fire wood. Serve beside whole wheat or nut-laten toast.

There were occasional variations where we'd run out of a thing. I used to run ahead of him in the grocery store and try to hide the dented lima beans at the back of the shelf before he got to the canned veg aisle. 🤢

(This sounds fine as an adult, but, this was like an every-night affair and kids get real tired of the same meal every day.)

[quick cargo]

That sounds delicious honestly, though I totally feel you on getting sick of things that were cooked every day!

And gives protein and carbs

[fast citrus]

Cold pasta with tomatoes, red onion and garlic (sautéed), parmigiano cheese and basil.

[idle root]

was just in a candy store here, @quick cargo would die for those bananadas

[quick cargo]

omg I totally would

[idle root]

i think i'll buy some sweets and snacks 👀 i suddenly got super hungry

[proud sleet]

Haagen Dazs has a key lime pie ice cream bar that is exquisite😍

[fiery acorn]

Yeah, this about right. https://youtube.com/shorts/DE-_CCMnxjg

[bitter jasper]

Husband and FIL are bringing home food from a Ukrainian restaurant they passed by

[proud sleet]

Anyone want to assist with a beef short ribs query? My kids didn't like the Korean style I did last time but idk what to try.

[proper folio]

@muted fulcrum

[muted fulcrum]

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/ my picky kid eats this one

[fiery acorn]

You buy a jar of salsa and a bag of chips at the grocery store.

Do you:
A) Refrigerate before opening, then eat once cold
B) Eat some at room temperature, then put it in the refrigerafoe
C) Eat it all in one sitting because the meal's not over once I'm full, the meal's over once I hate myself.

[proper folio]

If it's good salsa usually C otherwise B

[proud sleet]

B

[azure beacon]

Generally B, but with some salsas A because they're notably better when cold

[fiery acorn]

See, I'm more of a C guy. Large jars are bad news for me.

[split geode]

B

[fiery acorn]

Looks de-lish. https://youtube.com/shorts/93gDbhRYcGQ

Could maybe use some sauce.

[muted fulcrum]

i dont know man, those things bathe in sand

you need a pretty heavy sauce

[fiery acorn]

So do clams. And they only need a cream base. (Or tomato if you're one of those like @low gull that goes for the Manhattan)

[muted fulcrum]

we need some argentinians to weigh in on best chinchilla sauce

ive had them as pets but never got hungry enough

i hate when things start off as jokes and my brain is like.. well now i want to know

im over here researching viscacha preparation and what people eat on them

@fiery acorn im thinking we go on a vizcacha hunting expedition, it sounds exciting

strap on some go pros and give all our geneapals a good laugh

[fiery acorn]

Haha. Last time my brain did that, I ended up with prairie dog stew (and a cast iron pan of cornbread).

Not bad, wouldn't do again.

[muted fulcrum]

@split geode #military message

[split geode]

@muted fulcrum birthday breakfast

[muted fulcrum]

well, let's hear it

[split geode]

Beef Pelmeny - dumpling soup. Super tender in chicken broth. And samsa a meat filled pastry

[muted fulcrum]

i am vicariously enjoying it through you

[split geode]

I had the best crab cake of my life last night ☺️

[proud sleet]

I got a massive package of not-so-nice grape tomatoes in my grocery order that need to be used immediately, so I'm making a big pan of shakshuka for lunch. Got a gorgeous loaf of sourdough for the dipping!

[fiery acorn]

Brain dumps!

[muted fulcrum]

duuuuuuuuuuude shakshuka is one of our favorites, and that is gonna be 🔥 with your sourdough

have you ever tried the green version?

https://cooking.nytimes.com/recipes/1019468-green-shakshuka-with-avocado-and-lime

we made it and added venison merguez that my BFAM gave us from his most recent hunting expedition and it was so so good

[proud sleet]

Oh wow no I've never heard of green! Looks so yummy. We love egg dishes

[muted fulcrum]

Mrs bald has a "put an egg on it" shiry that she treasures

Her motto in life is that anything can become breakfast if you find out how to add an egg

Side note I am making something interesting that Mrs bald found a recipe for, I'll share it if it doesn't suck

Lol

[proper folio]

I mean almost anything baking wise has egg, let's not forget about Mayo so almost everything is breakfast

I'm totally good with it

[fiery acorn]

What can I say. Kid says they're still hungry at 8:15... they get simple dad food.

Now I kinda want one too.

[proud sleet]

Hey that looks great to me

I have a PB&J before bed pretty much every night 😅

[nova shale]

Is there honey on that? If not, there needs to be!!

[fiery acorn]

Not this time. Traveling light, honey didn't make the cut.

[violet viper]

https://www.youtube.com/playlist?list=PLgOb3zseg1hSVSOqZj3nAR6v7uN0TH59F

[proud sleet]

There's a guy on tiktok that does this for usually recipes from the first half of the 1900s, it's awesome

He calls baking soda "floof soda" and baking powder "floof powder" and squeaks when he says "nilla!" And I love him

[proud sleet]

Processing my first 25 pounds of apples today!

Probably won't be able to finish the canning but I'll press the juice and stick it in the fridge til tomorrow

[jaunty orchid]

I love Glen and Friends!

[fiery acorn]

This sounds a lot like B. Dylan Hollis

[fiery acorn]

Did you go with the ol Kitchen Aid mixer attachment or something else?

[proud sleet]

Sure is!

[proud sleet]

I have a kitchen aid food processor, get the apples down to a large grater hole size, and then I have a hand crank press

[fiery acorn]

Ahhhh. That's way more work that you'd find me doing for apples. I might for tomato sauce, but, there's also a mixer attachment for that (food mill).

[proud sleet]

I like the manual effort sometimes. My grandma used to can a lot of apple juice from her yard's bounty and it gives me a sense of connection to her (she passed a long time ago)

[fiery acorn]

Not doggin it for sure. More pointing out my own laziness lol.

[proud sleet]

Haha it's a labour of love for sure 🙂 I love apples

My kids eat so many for 2 months a year from our tree that they basically don't eat any the rest of the year

[proud sleet]

Last night we went to a new Indigenous restaurant. We had pattypan "carpaccio" with sunflower seeds, arugula and shaved pecorino, a plate of bone marrow, maple and apple bannock medallions, bison short rib in Saskatoon berry bbq sauce with wild mushrooms on a squash puree, and I had a cinnamon bannock pudding with coffee ice cream for dessert 😍😍 it was wonderful

Lots of foraged and locally produced things