Food

[fiery acorn]

This doesn't feel exactly apples to apples. If you're going for cheeseburgers and insisting on doubles, the McDouble seems like the obvious pick.

And the Five Guys burger seems closer to a QPC or Double QPC, don't it?

[jaunty orchid]

Yeah, a cheeseburger at Five Guys is two patties.

[bitter jasper]

Culver’s being last is blasphemous you get that heathen propaganda out of here right now /jk

Hang on I read it wrong

Ah yes Culver’s the healthiest and the superior option

[jaunty orchid]

It doesn't even have cheese on it smh.

[muted fulcrum]

Any time I go to McDonald's I get the 2 cheeseburgers combo. I knew I was healthy

[split geode]

I saw this at the beach

[proper folio]

I don't think I have ever been on a beach and think I need a butter burger

[split geode]

Ha right!

[fiery acorn]

https://tenor.com/view/tiny-text-cant-see-ken-jeong-gif-5957945

Is there even Culvers in Florida?

[split geode]

There is!

[fiery acorn]

Proposal for a law:

Every microwave must come with a sticker, visible once the door is opened, that states how many watts it uses on high setting. End users can remove it, but companies -- hotels, work break rooms, etc. -- cannot remove it and must replace it if someone removes it.

So tired of going "golly gee, my food says 2.5 - 3.5 minutes. If I do 3.0, am I getting a cold center or second degree burns?"

[proud sleet]

Harkened to my Norwegian heritage and made lefse for the first time today.

[jaunty orchid]

Apple spice muffins!

[bitter jasper]

Made a Lotus Biscoff Bundt cake for the husband’s birthday! I haven’t done a cake in a couple of years so please be kind 😭

[split geode]

Uh. Stunning

[bitter jasper]

Thank you ❤️ To be fair the Bundt pan does half the work! I also got the idea to heat some Biscoff just enough so it would pour over the top before piping the buttercream. I made several mistakes but husband is delighted 😊

And then I crumbled some more Lotus cookies (the only right way, by throwing them in a plastic bag and beating the life out of them with a rolling pin) and sprinkled them over the top~

[proud sleet]

That is beautiful!

[fiery acorn]

Times are apparently hard on Prime and Liquid Death. Beside Rip It's, no less.

[fiery acorn]

[nova shale]

looks divine 🤌

[cold sonnet]

https://tenor.com/view/my-big-fat-greek-wedding-bunt-immigrant-life-i-can't-understand-what-is-it-gif-7437418182081116756

[fiery acorn]

Who can name em?

[nova shale]

they look like corn puffs....caramel puffs

[violet viper]

||Beaver Nuggets|| according to my magnifying glass + Google

[raw radish]

oh theyre soooo tasty

[proud sleet]

I just started a new gluten free sourdough starter because I got a craving for apple cinnamon pullaparts and hey, why not wait 2 weeks for them

[normal pawn]

I made some gluten free funnel cakes for my kids last night & they were legitimately so good. No photographic evidence but will definitely make again.

[proud sleet]

Oh I would love the recipe!

[normal pawn]

https://rosebakes.com/homemade-funnel-cakes-for-breakfast/
I used krusteaz GF buttermilk mix & doubled the vanilla, also used a squeeze bottle with the tip cut off instead of a piping bag

[proud sleet]

My daughter has been begging for churros and this might satisfy the craving

[normal pawn]

Oh definitely! We dusted some with powdered sugar, but also had whipped cream & strawberries - cinnamon & sugar would be delish too

[proud sleet]

Did you check the temp of your oil at all? Or just heated and then did a squirt to see if it was the right temp

[normal pawn]

Oh good question!! I used a cast iron skillet & a candy thermometer. I think the recipe says 350 but I found that around 325ish was better. 350 browned too dark without cooking all the way through.

You probably could just eyeball it but I didn't want to experiment a whole lot so I used a thermometer

[split geode]

I found out they stopped making these single serving demi-glace 😦

[azure beacon]

I hate living with an engineer. Volunteered to help him with dinner prep and he made me get out the tiniest set of spoons, each labeled with things like "a smidge," "a pinch," "a dash" etc. so he could note down exactly how much a pinch of oregano was in grams. Didn't even register on the scales 🤦🏽‍♀️

[quick cargo]

Have him watch Indian aunties on youtube do cooking videos. The onces I have seen call it a "teaspoon" and "tablespoon" meaning "a smaller spoon you have around" and "a bigger spoon you have around" and "1 cup" (grabs random cup or mug).

I kind of love it.

[azure beacon]

This is how I cook. Recipe says 2 cloves of garlic? They really meant 4 or 5. Teaspoon of chili flakes? Well this spoon's clean. He has to leave the kitchen when I cook because he can't handle it

[jaunty orchid]

If you don't measure certain ingredients with your heart, what are you even doing?

[bitter jasper]

I used to measure super precise and now I definitely just measure with my heart especially when it comes to seasoning

[fiery acorn]

I know it's basic entertainment, but I love when companies throw shade at each other.

[proud sleet]

My husband is autistic and he similarly cannot tolerate such imprecise directions.

Also takes 3x longer than me to chop things because he wants all pieces to be equal

Girl, it all comes out the same, just whack it

[azure beacon]

Exactly this

[raw radish]

This is why I like baking and not cooking 😭 cooking feels so imprecise

I know baking has some leeway too but

[proud sleet]

Not if you know what's good for you. I do not, and I wing it with baking all the time 😂

[raw radish]

I was burned one too many times with imprecise American recipes making soup instead of dough, now I’m like “weighed ingredients or bust”

But in my pumpkin muffins I do put in more spices than called for 😋

[fiery acorn]

Scandalous

[raw radish]

But not too much 🤢 I had a autumnal spiced cider once that tasted like air freshener

[azure beacon]

The spoons in question

[quick cargo]

I love this

[royal condor]

I tried making Filipino food for the first time ever and it turned out really good!

I made Filipino Spaghetti

[split geode]

Ayyye 😍

[royal condor]

I even got a bottle of Jufran Banana Sauce/Ketchup to use for it from T&T (A local Chinese-Canadian supermarket chain)

Basically the only twist I made on the recipe was a splash of lime juice with the tomato sauce, adding in cumin, chili flakes, chili powder, cilantro, and ginger with the sauteed garlic and onions, and some Sriracha at the end for some extra spice and acidity

So it's basically just Filipino Spaghetti with a nice zing and spiciness to it

Oh and I used some butter instead of oil for the onions and garlic

[split geode]

That’s a lot of changes 😅

Sounds delicious

[royal condor]

Yeah I thought at first I was going a little too beyond the Pale doing more of a Punjabi style spice base instead of just onions and garlic, but it added a really yummy and complex flavour profile that layered on top of the rest of everything else very nicely

So it had that nice warm fuzzy spiciness, a bit of acidity, and that core sweet/umami/savory taste

[split geode]

We'll just call it filipino fusion

😛

[royal condor]

I was hearing my Punjabi partner in my head being like "add all the spices" 🤣

[split geode]

Hey, I hear ya! And I love that. Sometimes though letting the ingredients speak is great too. During the pandemic, I learned a lot of French techniques and there's actually a lot of restraint... which turns out really yummy

Also, following what cultures more typically practice can be a fun way to taste new flavor combinations. After that, switch it up to your preference

[royal condor]

Definitely, I also learned that banana ketchup is so amazing and yummy

Like how have I never used this before?

It's like perfect for stir-fry, eggs, and bbq

[split geode]

I think so too!

Next try filipino vinegars

the real star ingredient

Filipinos wouldn't use lime but calamansi

[royal condor]

I find tomato ketchup can overwhelm the flavour of things you put it on, so banana ketchup is so nice being more muted such that it blends better

[royal condor]

Omg I need to get some

I got fish sauce as well from T&T, which I can use whenever I fry up some eggs and/or veggies too

[royal condor]

Yeah, my options were lime juice or having to juice a whole lemon

[split geode]

have you made any other filipino recipes? What's your favorite punjabi recipe?

[royal condor]

Nope, this was my first time with Filipino cuisine. My favourite Punjabi dishes that I've made are Chana Masala and Matar Chawal; both are nice and easy comfort foods

[split geode]

Matar Chawal - ah a pulao (not so secretly one of my favorite linguistic words - one where pulao/pilaf/paella -is shared with a huge portion of the world.)

I think Filipino spaghetti is a fun start!

[royal condor]

Me too, it was simple and familiar enough that it was a great introduction to Filipino cuisine

Like it's basically just a Filipino-born variation of Spaghetti Bolognese

[split geode]

I have to admit, my filipino cooking is a bit fusion too. My grandma came in the 60s and learned to cook with what was available. So that's what seems normal to us

[split geode]

Filipino adobo is like the asian coq au vin. Instead of wine, it's vinegar

[royal condor]

There's this really good Filipino restaurant in my hometown I've had food from a couple times and I still randomly will crave it

Like omg, that tapsilog with longanissa sausage was sooooo good

I've also had their igado and Bicol express

The owner is this very lovely and friendly Filipino auntie, and all the food is mainly her own family recipes

[split geode]

This does not surprise me in the slightest!

[proud sleet]

Levelled up my juice press game

[proud sleet]

Well this is fun. It wont turn on

[raw radish]

Noooo

[proper folio]

I think it needs to be plugged in

[proud sleet]

Haha yes i had done that. It was a breaker issue

[raw radish]

i want to fly up there right now to be first in line for fresh juiceee

[proper folio]

Let me know when the hard cider is available

[proud sleet]

We don't drink 😂 not much anyway. A glass of wine a month maybe. I can it just as juice!

[proper folio]

Well if you're bored make some hard cider and if not apple cider vinegar

[proud sleet]

I'm having a hard time with the hydraulic press and I think I'm just going to give up pretty sure

[proud sleet]

About 1/4 of my apples had pests so I'm just extremely defeated

[quick cargo]

It's a rough day with the apples today!

[fiery acorn]

Gonna miss the triple berry Frosty tho.

[muted fulcrum]

@hasty karma today in cooking through the countries is NL! we're making stamppot

[hasty karma]

Oh classic. I think I've had a classic one once in my life haha. Let me know what you think

[muted fulcrum]

sounds and smells tasty, cant wait

[muted fulcrum]

Will do. Full disclosure., it called for kale and I'm not about that life so I used Swiss charc

[hasty karma]

What's kale again?

[quick cargo]

boerenkool

[hasty karma]

Oh. I have childhood trauma from having to eat that. As an adult I've learned the golden trick: plenty of sausage and gravy haha

[quick cargo]

Also if you don't overcook it, it's sweet rather than bitter

[proper folio]

Like Okra if you don't overcook, it doesn't have the consistency of snot.

[quick cargo]

Oh maybe I should try okra again

[muted fulcrum]

Internal organs scraper disguised as a green leafy vegetable

[hasty karma]

At least it was better than Red cabbage and Sour Cabbage

[hasty karma]

Are you calling my mom a bad cook? 😉

[split geode]

https://youtu.be/rdyTkBQqC2c?si=anwZ5HWEBSGi43un @warm saffron @rare warren

[jaunty orchid]

Freshly made salad for lunch. Romaine and red leaf lettuce, dried cranberries, mandarin oranges, sauteed chicken and poppy seed dressing. Red leaf lettuce was from the garden.

[fiery acorn]

Woah. BK brought back meals that aren't $12?

[proud sleet]

$12 is a good deal here 😭

[fiery acorn]

Mars?

[proud sleet]

Close, northern Canada

[fiery acorn]

$12 USD is $16.20 CAD. Is that close to average?

[muted fulcrum]

i thought burger king was closing down?

[proud sleet]

Yeah that's about right

[warm saffron]

https://www.tastingtable.com/1615181/fast-food-value-meals-summer-2024-ranked/

[cold sonnet]

Found something to do with'em cauliflower leaves

[proud sleet]

I have an indoor aeroponic growing system and I basically grow brassicas just for their greens!

It's not a terribly efficient growth medium for them, but their leaves get wiiiild

[muted fulcrum]

https://en.m.wikipedia.org/wiki/Francesinha

Has anyone here had one of these before? I want to know everything

[azure beacon]

I haven't, but my bf has. It was the number one goal on his list when we went to Porto. What did you want to know?

[muted fulcrum]

Could he explain in extreme detail how it affected his life?

It's my number one goal when I go to Porto, and I didn't even know I wanted to go to Porto until about 15 mins ago

[azure beacon]

"There was some meat inside and it was wet. Would eat again, made a nice filling lunch with some fries on the side"

• my bf who has no flair for the dramatic whatsoever

[muted fulcrum]

He's straight to the point, very efficient. When I close my eyes I can taste it, please tell mr Amelia I said thanks

[azure beacon]

He's switching his name to Mr. Amelia on our shared servers now. You've created a monster

[muted fulcrum]

Tell him to join ours and be my friend!

[azure beacon]

But if he's here, then where will I complain about him and his stupid little spoons? 😅

[proud sleet]

I'm standing over something that is under the broil, trying like heck to not forget them and set my house on fire

Can't wait to show yall the results 😍

Behold! S'mores cookies

[raw radish]

recipe pls! 😋

[proud sleet]

https://alattaeats.com/2024/10/02/smores-cookies-gluten-free-dairy-free/#recipe

[raw radish]

ugh that sounds so good

[proud sleet]

They're very sweet. Too much for me and I'm a sweets girl. But my kids love them

[raw radish]

kiddo LOVES s'mores so i think he'll be thrilled to make these!

[proud sleet]

Another dense bean salad because I'm obsessed with them. This has grilled steak bites, black olives, peppers, tomatoes, pickled onions, cucumber, kale, Italian parsley, chickpeas, great white northern beans, and feta with a tzatziki dressing!

[warm saffron]

I would hit that and eat it all. Very much like a tabbouleh.

[quick cargo]

This looks amazing

[warm saffron]

I'm bringing this to the next RootsTech. https://www.facebook.com/reel/1099626495019403

[fiery acorn]

Hear me out now. My bananas are skipping yellow and subliming straight from green to brown.

[warm saffron]

Somebody trying to sneak plantains in as Cavendish bananas

[fiery acorn]

Oh man I hope not.

[warm saffron]

Man it's in the mid-50s tonight and I am plunging into ramen mode with both feet. Soft-boiled an egg in the water before adding the noodles, lightly steamed some carrot, broccoli, zucchini, red onion, and baby portabellos, and chopped up a slice of deli roast beef, plus some freeze dried mix-ins, and using Nongshim beef bone broth. I could do this for a while.

[fiery acorn]

I feel ya. This was lunch. Didn't make it, was serviceable and $11, not mind blowing.

[fiery acorn]

Ooooo

[cold sonnet]

my dad making a batch of zacuscă

[quick cargo]

Had to google. That looks amazing. https://en.wikipedia.org/wiki/Zacuscă

[cold sonnet]

you bet! we used to open a jar every Sunday morning as kids

[bitter jasper]

Tonight I’m making the viral chicken and gnocchi soup I keep seeing on Tiktok

[warm saffron]

Would this be similar to ajvar?

[cold sonnet]

I only heard of ajvar by looking at that wikipedia article, but they do seem similar

[fiery acorn]

The cottage cheese, the ajvar, the kajmak, the cream, you know?

[warm saffron]

Kind of like parsley, sage, rosemary, and thyme

[fiery acorn]

Then it's the diced onions...

https://tenor.com/view/key-and-peele-macedonia-cafe-they-do-not-know-i-must-forgive-them-keegan-michael-key-gif-27708798

[proper folio]

@muted fulcrum your new smoker

[muted fulcrum]

hey man, sometimes you have to get creative to cold smoke

[fiery acorn]

Swig and Swine, Summerville SC. 🤤 @muted fulcrum

[muted fulcrum]

Dude sign me ip

[fiery acorn]

Come on down.

[split geode]

five buck smash burger is INSANE.

[warm saffron]

What they didn't tell you is that they're the size of a pencil eraser

[keen nexus]

Disappointed in the Kroger brand French vanilla creamer. Kroger off brand is usually really good but this just tastes like birthday cake icing and I don’t love it.

I know that kinda what you get with French vanilla but it’s not a good icing either it’s like canned store icing 😦

[fiery acorn]

They seem a decent size. https://www.instagram.com/p/C2vd95vM8R7/

[idle root]

@quick cargo jealous much? 😏

[quick cargo]

Is this BANANANANANADA?

[idle root]

BANANAAAAAAAAA(DA)

[quick cargo]

BANANANANDHA

I'm so jealous

[idle root]

hahahahahahahaha

[quick cargo]

I clearly need my sister to visit again.

[idle root]

https://tenor.com/view/anger-management-jack-nicholson-yes-duh-nods-gif-5222702

[proud sleet]

Just ate the most decadent pistachio Mille feuille 😍

[idle root]

oh my so fancy

looks delish

[cold sonnet]

oh look, they put the Cremeschnitte filling on top!

[proud sleet]

Extra pastry cream is never a bad thing

[cold sonnet]

I wouldn't mind having it both inside and on top!

[proud sleet]

It was divine. They have different flavour every day but it's in fairly short supply so I've had to alter my lunch timing to get it 😂 I'll update with today's flavour later

[hasty karma]

I can't believe you have [insert item name], i've wanted to try that since [insert date], it looks very [insert positive aspect]👀

[idle root]

it's a banana candy, very popular here. it has a chewy sticky texture, don't know how to explain hahahah

[hasty karma]

I mean banana is always good

[proud sleet]

Today's Mille feuille was mango cream, amaaazing

Yesterday was vanilla cream with spiced apples

[raw radish]

https://tenor.com/view/food-dance-happydance-winnie-the-pooh-pooh-gif-5277207

[fiery acorn]

Tore my pants. Went out to grab a sewing kit. What the heck is this?

[violet viper]

the requisite sewing snacks
gotta eat them before you reach the tools of the trade at the bottom

[proper folio]

Well we see what caused your pants to tear

[fiery acorn]

Being so grossly muscular? You're probably right.

[proper folio]

High protein Danish style butter cookies duh

[proud sleet]

Didn't get a mille feuille today 😭

[split geode]

Well then.

[fiery acorn]

Got a lil portable induction and testing it out. From a room temp cast iron to smoking canola in like a minute. Wow!

[warm saffron]

Love induction

[fiery acorn]

I was pretty surprised that even after cooking 8# of chicken breast thst the handles on the pan were still cool enough I could pick it up without burning myself.

Amazingly consistent, too.

[warm saffron]

I have a Duxtop too. I use it for doing chili crisp outside so Ms. DaBody doesn't have to deal with the fumes and the aerosolized pepper

[fiery acorn]

All the review sites were like "this $1500 one is the best! But probably just buy this $120 Duxtop" lol

Nice to have a decent meal that wasn't $15 while I continue the unpacking madness.

[nova shale]

Good luck with the move!

[fiery acorn]

Thanks, thanks. It's... It's a journey for sure.

[proud sleet]

Oh stayed tuned yall.

[idle root]

i still have some stuff in boxes from our move in july 😆 it was hell

[normal pawn]

Oh I've made these! Loopy whisk is so good

[proud sleet]

I'm really excited to try them! I am a huge fan of her recipes as well.

[proud sleet]

Ugh the ganache didn't turn out worth a damn, and I overcooked the donuts so the cream didn't pipe in super easily so I blew out 5 piping bags in 8 donuts 😅

But they're ok 😭

[fiery acorn]

https://youtu.be/CfM7yZD0PlE

For once, the US has stricter food standards than the UK?

(Also, sorry about Cadbury.)

[fiery acorn]

Just tried a $6 bottle of 180 day aged soy sauce and a $1.20 bottle of generic soy sauce. Figured there'd be a little difference, but WOAH that's way more than I thought it'd be.

The cheaper one tasted almost harsh and single note by comparison, while the more expensive one is real smooth, smoky and subtle.

Cheap ass foodies (like me!) may enjoy this as a fun little experiment.

[warm saffron]

@split geode they're coming for provel next

[bitter jasper]

I want to know what a pineapple-adjacent product is

[warm saffron]

You'll know ||when they arrest you||

[warm saffron]

I just realized - bananas are a pineapple adjacent product: without the b, it's just pineapple.

[warm saffron]

https://i.postimg.cc/QtvcXmbS/6o8urq6xkbxd1.jpg

[quick cargo]

I'd love to solicit easy lunch ideas. I can't have gluten, dairy, soy, corn, onions/shallots/scallions/leeks, garlic/chives, vinegar, citrus, spicy (spices are OK, just not spicy ones). We've been doing either egg salad or tuna salad with rice wrapped in rice paper (very fusion and inauthentic) and would love something about as quick to prepare as that. Any ideas pop to mind?

[bitter jasper]

Have you tried low-FODMAP recipes? Many of those don’t use the ingredients you’re unable to eat 🙂

[quick cargo]

Yep I was on a low fodmap diet for a while. Thank god I can eat some of that stuff again!

You don't miss beans until they're gone.

[bitter jasper]

Awesome! Husband has an upset stomach so I’m actually looking at making something like that tonight

Oh my god yes

And garlic

[quick cargo]

I still can't have garlic or onions 😭

We chop carrots and celery really finely and fry it as a kind of "substitute"

[bitter jasper]

Asafoetida is a very common garlic substitute. It’s powerful and you only need about 1/8 to 1/4 tsp of it, so a little goes a long way

Otherwise I do a lot of one-pot pasta or rice recipes

[proud sleet]

It can trigger latex allergies which is not very well known about it but worth mentioning for someone with multiple food intolerances!

[bitter jasper]

Oh jeez thanks, I had no idea!

[proud sleet]

No problem! I only found out recently

[quick cargo]

Ohhhh that's good to know! I do have latex allergies but have been OK with hing. And yes, my dietary restrictions are a mess. Doc has alerted me that a low histamine diet is in my future and I'm just pretending right now that's not happening.

Somehow though I eat super well. Tons of delicious food.

[quick cargo]

We're trying to find a lunch that's basically about as hard as making a sandwich, but you can't wrap PB&J up in a rice wrapper 😆

[muted fulcrum]

@idle root I'm going to a Brazilian restaurant to celebrate my birthday in a few hours https://www.batuquicleveland.com/

[quick cargo]

Happy birthday!!

[keen nexus]

Happy Birthday friend!

[muted fulcrum]

Thank you both; it isn't until the 20th but we're crazy busy at thanksgiving

[quick cargo]

Well we can always get the party started now

[idle root]

omg ok i'm gonna check their menu and give you tips

@muted fulcrum
cocktails - of course you guys need to have capirinha (cachaça or vodka is fine, but cachaça is true brazilian) or you can try Brahma beer too!
appetizers - salgadinhos definitely! also pão de queijo and bolinho de bacalhau (cod fish balls, a classic), torresmo com mandioca (fried pork belly and yucca) is also top notch
entrees - moqueca baianaaaaa love it, feijoada too, the chicken strogonoff is also amazing, the kids will love it, i'd go for the churrasco misto too specially cause of farofa loooooooove
sides - get some fried bananas and fried yucca, damn i'm getting hungry
desserts - brigadeiro, pudim de leite (i hate it but everybody loves this) and passion fruit mousse
drinks - guaranááááááá!!!!

do you think i can make it there on time if i catch a flight like, right now?

[muted fulcrum]

Hurrryyyyyy

[idle root]

https://tenor.com/view/santanacorrendo-santanabebada-running-chase-gif-12389577

[idle root]

let me know later what you guys had!! and i also want pictures to evaluate the presentation 🧐

capirinhaaaaa

the cachaça one?

[idle root]

they are using the correct cup 🙏 is it good?

[muted fulcrum]

So good.

Bolinho de bacalhau and calamari samba for appetizers

[idle root]

omg it looks sooooo good!!!

that's a big bolinho de bacalhau, they are usually in a ball shape

[muted fulcrum]

Theyre my favorite so far

[idle root]

😍

that's originally a portuguese food but it's very popular here

[muted fulcrum]

I ordered feijoada (sp) and Mrs bald got the stroganoff like you recommended,

[idle root]

yuuuuuum

strogonoff is a russian dish but we have our own take on it. i never had the original one but ours is probably much better 💅

[idle root]

hmm this strogonoff looks different. fancy!

[split geode]

I’ve had both and both are great

[idle root]

of course! (but just between you and me, ours is better right 😉 )

[split geode]

Stroganoff is my birthday meal. One of my favorite dishes. I have to say I prefer the Russian one but only slightly. Seriously yours was great! I won’t hate on a stroganoff

[idle root]

😍

i love strogonoff too, i prefer the chicken one but the meat is also great. to make it 100% brazilian you gotta cover it with potato sticks hahahaha

(the spelling here is different, we either write strogonoff or estrogonofe)

[muted fulcrum]

@idle root fin

[idle root]

brigadeiro 😍 😍 😍 pudim i hate, but people love it

so tiny though hahahaha

[muted fulcrum]

That would be my horrible photography

[idle root]

oh ok hahahaha

[muted fulcrum]

The brigadeiros are awesome

[idle root]

yeeeeeeeeees

addictive

i want a final review later. next time, order the salgadinhos and moqueca!

[quick cargo]

That meal looks amazing @muted fulcrum !

[muted fulcrum]

We followed it up by going to the library and listening to an author talk about Cleveland ghost stories

[split geode]

Peak evening 👌

[muted fulcrum]

@split geode a coworker of mine is in KC this week, and i convinced him to go eat at buck tui tonight

[split geode]

Yaaaas!!

[muted fulcrum]

see, i sing the praises of KC

[warm saffron]

Can confirm, food is solid at Buck Tui, but also important to have a good dinner companion

[muted fulcrum]

hes bringing his wife but i cant vouch for her

[warm saffron]

What a name. Vegetarian Indian

And Indian techno playing

[muted fulcrum]

Please share an Indian techno music video in the music channel

I need this experience

[quick cargo]

I finally figured out that I can use these little rice stackers, which are like thin rice cakes and make normal sandwiches like PB&J or deli meat

[jaunty orchid]

It's a hotdurger.

[proper folio]

Couldn't even make it Chi style what a disappointment

[muted fulcrum]

https://tenor.com/view/dr-house-i-hate-you-opposite-thank-you-sarcasm-gif-5289630

[proud sleet]

This made me snort

[fiery acorn]

Love me some Fredo. https://youtube.com/shorts/wQnaPSfL8C4

[forest condor]

Oh and over rice

This stuff is actually really tasty

I had this at the beginning of the month I'm gonna make this again today

[nova shale]

Yum!

[proud sleet]

Made bagels today because why not

[proud sleet]

Blueberry mango oat bars

[hushed patrol]

Airfrying tea pulverised the Englishman into mere dust

[proper folio]

Not even one Boston Harbor joke either

[ivory quartz]

I made some food today in school in HE, cookies and truffles

[hushed patrol]

Im looking into getting a kitchen knife and Im seeing (limited) some division over fluted vs standard, santoku knives. Does anyone have any insight as to whether the fluted edge is worth a bit extra money?

[split geode]

I don't know anything about fluted or not but I really love my Victorinox knives

[hushed patrol]

they seem to have a good rep online, and are actually a reasonable price

How often do you sharpen them?

[split geode]

German knives you have to sharpen a lot. That's the downside. I probably don't sharpen mine enough. Some people sharpen every time you're going to use a German/Swiss knife. I definitely don't. I get mine professionally set and sharpened like twice a year and then I have an electric sharpener that I use in-between that. Japanese knives on the other hand keep sharp for a long long long time, their downside is they're really fragile. So if you do get a German/Swiss, you'll probably want a Japanese knife after awhile as your knife skills improve and you want some delicate cuts -fish/veggies. But I love my German/Swiss knives. they're workhorses. Thing I like about my Victorinox over my top grade Wustof knives is the handle. When your hands gets wet or you've been chopping for ages, the Victorinox handles save you.

Sorry if you know all this 😅

[quick cargo]

I grew up with carbon steel knives that need to be sharpened daily. It's not a huge deal to do it, but I personally don't sharpen quite that much now (I don't have nice knives now either).

[hushed patrol]

Ik nothing about knives lol.

I assume it'll vary a little but would it generally be a very minimal amount of the knife that gets shaved off with each sharpening?

[split geode]

Yeah! You’ll have that knife for a long long time

[hushed patrol]

Well that's good, ty

[proper folio]

Key is honing the knives in between sharpenings

[split geode]

Oh. And don't put them in the dishwasher!

[quick cargo]

Or the dish rack or hanging out in the sink! Wash, hand dry, put away. If dirty, leave lying flat on the counter or next to the sink.

[hushed patrol]

what about magnetic racks vs the knife blocks that you slot it into?

or also those cuboid vertical shaped ones that are filled with plastic bristles (afaik)

in terms of keeping the blade sharp etc.

[idle root]

she talks about brazilian christmas but it's latin america in general

[proud sleet]

Behold, my millionaire shortbread

I can tell why it’s called millionaire… the chocolate, butter and condensed milk alone was 27$ 🫠

I think I’ll be stashing a bunch of it in my freezer, it’s so sweet that I don’t imagine being able to smash it at the pace I typically do with sweets

[ivory quartz]

this is same in lithuania

a bit different though

[idle root]

oh yeah? cool! how different?

[ivory quartz]

we dont eat christmas lunch/left overs on christmas day, that is the day where we open the rest of our present from closer family like parents and siblings the other presents from cousins and grandparents are given on christmas eve (atleast in my family)

[idle root]

oh ok

we exchange gifts on the 24th

i remember staying up til midnight for "Santa" to knock at my door and leave the presents at the doorstep hahahah

exciting times

we still do that with our nephews, last year i was the one responsible for putting all the presents on the floor corridor and ringing the bell 😆

[ivory quartz]

keep the tradition going lol

[idle root]

this year there's gonna be a big family reunion, i'm just really focused on the tender and rabanada

[raw radish]

Ugh it’s so tasty! And expensive! 😭 lol. I made it one year for the neighbor trade. Never again

[proud sleet]

It really is! I was shocked

I could do with a bit less chocolate personally

[raw radish]

Yeah that’s a thicc layer. Maybe warm it in the microwave for a couple of seconds to make biting easier?

[proud sleet]

It’s not hard!

It’s firm but not hard

[raw radish]

ah good!

[fiery acorn]

Woof, I'm pooped! But at least made enough to freeze another 5 dinners worth.

[fiery acorn]

Before you are four piping hot chicken tenders. Which one sauce do you reach for?

[raw radish]

Chick-fil-A sauce

It’s like bbq sauce + honey mustard iirc

[warm saffron]

None, if the batter is well-seasoned

[muted fulcrum]

details plz

[fiery acorn]

All information has been provided.

[muted fulcrum]

did i miss it?

or is it in a different chat

[fiery acorn]

Oh. Pssh. I thought you replied to the chicken strips.

https://www.mealime.com/recipes/spicy-peruvian-roast-chicken-sweet-potatoes-cilantro-feta-salsa/11706

[muted fulcrum]

chicken strips question is tough too though. honey mustard heavy on the funk, garlic buffalo and sweet & sour are all fighting for 1st. if i had to choose what sounds good right this second... i think sweet and sour

[muted fulcrum]

daaaaaaaaang. that cilantro feta salsa looks 🔥 🔥 🔥 🔥 🔥

what a magical combo

[fiery acorn]

It is. Somehow it's like half jalapeño, and not that spicy. I think it's all the fat in the feta, maybe.

[warm saffron]

https://tenor.com/view/taskmaster-all-information-on-task-gif-24505901

[proper folio]

Trying to refrain from eating

[nova shale]

https://tenor.com/view/elizabeth-mitchell-snow-queen-ice-cream-gif-7822481

[idle root]

what's thaaaaaat

[proper folio]

Gooey Butter Cake

https://en.m.wikipedia.org/wiki/Gooey_butter_cake

[idle root]

butter 👀 cake 👀

hmmmm interesting

but does it taste like butter?

[proper folio]

No not really. Just super rich

[idle root]

we didn't have rabanada for christmas this year, but we're gonna make for new years. i bought a chocolate cake and my sister made pudim

pudim is like flan

[kind void]

Before and after cooking the pig on Noche Buena!

[raw radish]

It’s sooo gooood

[quick cargo]

https://www.theatlantic.com/entertainment/archive/2015/12/the-great-latke-lie/420018/

PDF for anyone who wants to read who doesn't have a sub

[split geode]

I ate latkas for breakfast/lunch today ❤️

the ultimate hashbrown

[quick cargo]

I had them for dinner!

[warm saffron]

We were at a solstice party last week and our host made oven sheet pan latkes. They had a small amount of oil on the baking sheet.

[quick cargo]

Was it delicious?

[warm saffron]

I mean, for me it's a vehicle for the toppings. It wasn't as crispy since it was pan baked instead of fried

[quick cargo]

We used rice flour this year instead of gf flour mix or regular flour and it made it really crispy.

[warm saffron]

I bet! I love crispy rice stuff

[muted fulcrum]

Today on cooking through the countries, we made Macedonian pizza and it was awesome

[quick cargo]

Oh man that looks amazing

[split geode]

That looks awesome. Reminds me of khachapuri

[warm saffron]

https://tenor.com/view/right-on-sho-nuff-reagan-gomez-preston-proud-sho-you-right-gif-18432885

[proud sleet]

Gluten free cinnamon raisin bagels with obligatory crumb shot

[warm saffron]

crumb shot 🤣

[quick cargo]

Looks yummy!

[proud sleet]

I make jokes about it allllll the time

[muted fulcrum]

https://tenor.com/view/crumbing-crumb-gif-15867514877813383363

there was a gif for it!

[proud sleet]

That butter looks traumatized 😂

[split geode]

@median schooner I need to make this sometime soon. It's been awhile https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/

[median schooner]

oh yesssss me too!

[warm saffron]

Anybody into tinned fish? I got some sardines at Costco last night and I can imagine all sorts of good uses for them.

[proper folio]

I wouldn't make a meal out of it, too salty for me but they are good in moderation with a lot of things

[warm saffron]

Yeah, these sardines were super mild, like tuna. No skin or bones even.

[proud sleet]

Cannot stop eating these. They’re so good

[split geode]

https://youtu.be/gphn0mDB5m0?si=W5Pde4EhcHHlsJPF

[keen nexus]

Channeling @nova shale today

[nova shale]

Yesss my mission is spreading 😍😍

[chilly sonnet]

I literally had one of these earlier today

[muted fulcrum]

*capri sean

[muted fulcrum]

@split geode Mrs bald and I are at a Dante bocuzzi book release and hes gonna cook for us

[split geode]

That’s awesome!!!! Are you allowed to take pictures?

[muted fulcrum]

I am indeed

I made him cringe with a dad joke already. Great chef, not very funny though

I shook his hand at the book signing and told him I thought I remembered him from the barber (he's a fellow baldy) and he was so confused until I explained it

[cold sonnet]

that was a bald move

[muted fulcrum]

you know the saying my friend

fortune favors the bald

[near wharf]

Burrito de chorizo en huevos con queso 🤤

[split geode]

What's the fruit?

[proper folio]

Raspberry

Look at the box

[split geode]

you know what drillbit

maybe I can't read

[proper folio]

#transcription-requests

[bitter jasper]

Somehow didn’t realize y’all have Tesco there

[idle root]

damn drill

[ivory quartz]

didnt realise scotland has tesco??

[bitter jasper]

I... keep thinking you live in Lithuania

[bitter jasper]

Simple caprese salad I made for company (minus the balsamic glaze I added later), probably the prettiest thing I’ve made

[split geode]

It looks so fresh! Very beautiful!

[ivory quartz]

3 years ago

Frozen berries strawberry or raspberry

[idle root]

fooood

[vestal nimbus]

Speaking of Brazilian steakhouses, went to Fogo de Chao for the first time last month. I've been to others before, but never that one.

It was good, biggest complaint I had is that it felt way to crowded with how full it was.

[idle root]

Fogo de Chão is goood, i've been there once in my life, paid by the office i worked at cause steakhouses here are super expensive hahahahha

the good ones, at least

[ivory quartz]

mišrainė

[split geode]

What’s in this?

[ivory quartz]

rice with corn, pickles, chicken and pepper

[split geode]

Yum that’s like my favorite things all in one dish

[quick cargo]

Oh man I just got handed a bowl of fried Korean rice cakes with honey and sesame and it's such comfort food!

[split geode]

https://youtu.be/Yh06B9GsvUc?si=OnhwDMfXEhv1Ln1t @muted fulcrum have you watched?

[azure beacon]

I have! Absolutely wild

[split geode]

Wanna go lunch and watch the battle? Meet you at noon

[quick cargo]

I never thought of it but it makes sense. People would do picnics at ||lynchings|| too, and even sent each other postcards of photographs they took there. There was an amazing show that I saw of the postcards at one point. Very very powerful.

[hushed patrol]

Would families of all ages go?

[quick cargo]

It's a good question. I don't know. The collection is called|| "Without Sanctuary: Lynching Photographs in America,"|| if you're interested but view with extreme emotional caution. Even by today's standards it's very tough material. The photos don't seem to include any children that I could see, but I wouldn't be surpised if children were sometimes brought along.

[hushed patrol]

I see one a group of boys watching, but I'm not quite surprised to see that

Do wonder how it was viewed if a family did bring kids along

[hushed patrol]

The postcards are just insane.

I tend to see mostly men in the photos, would they have tended to bring along their wives too?

[quick cargo]

I have the exhibition catalog in a box somewhere, I can look but give me a few days to gather the emotional energy?

[muted fulcrum]

i will now

[hushed patrol]

Absolutely no rush lol, ty for bringing it up

I'd never heard of the postcards part

[cold sonnet]

Anyone fancy some lángos?

[quick cargo]

Ohhhhh what are they? They look like fried dough.

[cold sonnet]

https://en.wikipedia.org/wiki/Lángos

[chilly sonnet]

That looks really good

[raw radish]

RIP anne burrell, i'm pretty bummed about this one

[nova shale]

so sad!

[bitter jasper]

It shocked me! She’s young and it seemed out of nowhere. Terrible loss.

[muted fulcrum]

@warm saffron Italian sausages in your honor

[muted fulcrum]

An Indian couple opened a coffee stand near my son's summer camp. I just had a Dubai latte and samosas for breakfast, and it was amazing

@split geode

[split geode]

I love pistachio crème lattes! I bet the lux Dubai version is delish

Samosas for breakfast 🤤

[muted fulcrum]

it was a pistachio and chocolate latte, so good

[split geode]

https://youtu.be/PFoxrJYEGJg?si=iSTXpy6dMtxF8Y7m @muted fulcrum @sterile fern I wanna make this

[muted fulcrum]

I wanna eat that

[split geode]

@sterile fern and I want some grillin recipes - what are some of your favorite things

[muted fulcrum]

my favorite lately is grilling flank or skirt steak (if you can get a venison backstrap its next level) to medium rare seasoned with salt pepper garlic and then slicing it against the grain so it isnt too chewy. i slice up a baguette if im feeling saucy or buy crostinis, and i put goat cheese and pesto on each one

also the arepas we made for cooking through the countries have become a once a month thing as well. i smoke a pork shoulder just like you would for normal pulled pork sandwiches, but instead of seasoning with bbq rub, i use a mild hot sauce as a binder and grande gringo rub (fancy taco seasoning for bbqing pretty much)

those are freebies, the other ones are in my cookbook that is for sale

db's bbbq

[obtuse echo]

Classic French lemon tart, but... with Rhubarb instead of lemon. Tried first time (though the recipe seems to be popular here) and it's really great. Very similar with the lemon version.

[hushed patrol]

Looking at knife sharpeners and honers

With 1000 grit you will get a good edge for daily prep work. Use the 6000 and you will get a razor sharp blade used for delicate precise work. The sharper the knife the cleaner the cut will be producing an overall better quality result for your produce I.e. fish and meats

How does this work? I have a Victorinox knife, so would you always be using 6k for any sort of meats, or just once you notice it struggling?

(Also if anyone can guide me as to whether 6k|1k whetstone is a solid pick for this kind of thing for a Victorinox much thanks )

[quick cargo]

My mom always said to sharpen or hone every day so that your knife stays at a really consistent level of sharpness. If you know exactly how much pressure it’s gonna take to cut something you are much less likely to cut yourself.

[warm saffron]

The fact your forum nickname is chef and you're asking about this...

[hushed patrol]

I was always more of a Baker 😅

[hushed patrol]

and does she use a whetstone to hone it too, or 2 seperate items for honing & sharpening?

[quick cargo]

She's very old fashioned and uses a whetstone for sharpening and honing. She also uses carbon steel knives which were all the rage in the 70s when she got them, but which are less common now because they don't hold an edge well.

[hushed patrol]

If it works it works!

Do you happen to know what grit each side is?

[quick cargo]

She would laugh. If you go to the hardware store and you ask for a whetstone it's whatever they give you.

She also uses it really differently than I see recommended - she uses the edge of it. Apparently it's how she learned in cooking school in France in the 70s, but I can't find any instructions online for it like that.

[muted fulcrum]

Crack

@split geode

[warm saffron]

I really fail to see the reason for this. Just awful.

It's almost enough to make me boycott Malnati's

[split geode]

You know… I would

Just once

[sterile fern]

lou let the dogs out

[bitter jasper]

Breakfast at my favourite café ❤️ in town for a makers market this morning

[pulsar bear]

Man I want that so bad

[pulsar bear]

My breakfast earlier today. Definitely was good and definitely not a health food 🤣

[muted fulcrum]

no hot sauce?

[shy vault]

but it is good food...

[muted fulcrum]

Mrs bald is making me open up and use some of my stockpiled hot sauces, and this is the most recent one

No clue where I got it but it's tasty af

[jaunty orchid]

Pesto pasta salad with chicken, red peppers, peas and spinach. Should have seasoned the veggies more but still pretty good.

[warm saffron]

I'm going with Kirkland mac and cheese with some tuna and chili crisp mixed in.

[jaunty orchid]

Finally got baked BBQ chicken right with my new probe themometer!

[idle root]

you guys already tried our brazilian viral sensation "morango do amor"?

https://www.tiktok.com/@surthycooks/video/7538950707127323909

it's basically a candy apple (maçã do amor) but with strawberry covered in brigadeiro

[low gull]

Brazilian viral sensation? Don’t let this be another Grapette. 👀

[idle root]

https://tenor.com/view/chihuahua-cane-recensionivere-cosa-what-gif-7417567602944477819

[low gull]

Work recently installed this, and I swear, it's gonna be the death of me.
https://coldsnap.com/product/coldsnap-machine/

[proper folio]

Is this really a question these days? @split geode

Like you thought a diaper was food?

[hushed patrol]

Is it still safely edible in full

(When it happens I usually cut a thin slice of it off)

[bitter jasper]

✨Abundance✨ from my garden today! Basil getting trimmed, a few tomatoes, and I harvested almost a kg of cherry plums! (Not pictured are the strawberries and rose hips from earlier this week) I’ll be making a cherry plum flaugnarde and giving the rest to my in-laws so they can make pastry and vodka. The rose hips are for tea and the tomatoes and basil will be a caprese salad tonight.

[bitter jasper]

Update: made the cherry plum flaugnarde! It’s HEAVENLY. A little bit overdone on the edges but still really good. We started cutting it before I remembered to take a photo lol
(I’m not French so it’s by no means authentic please don’t hurt me)

[muted fulcrum]

Currently assembling Moroccan stuffed eggplant. After photos to come later

@split geode

[proper folio]

Without context it looks like a loaded tater. 🤤

[muted fulcrum]

You sir are the loaded tater

[hushed patrol]

Sauce?

[keen nexus]

BRB coming over. That looks so good.

[muted fulcrum]

Yoghurt, cilantro and pine nuts

[muted fulcrum]

Come on over bruh

[split geode]

Oh man this looks so good

[warm saffron]

Hit it with some Paradise Lost!

[split geode]

@muted fulcrum but how was it?

[muted fulcrum]

it came out very good, ill be having it for lunch again in a few hours

[muted fulcrum]

in penzey's we trust

[split geode]

bought some Penzey's this weekend

[muted fulcrum]

my current fave

[keen nexus]

I didn’t know you were ALL obsessed with penzey’s. I thought it was just Jen.

[split geode]

Where's @raw radish and @violet viper

[keen nexus]

I can tell this must’ve been an early days thing lol

[raw radish]

I’ve successfully gotten my in laws obsessed too!

[warm saffron]

@split geode have you seen at Costco?

[split geode]

I have not but there’s some controversy around it https://www.today.com/food/news/david-chang-momofuku-chili-crunch-trademark-controversy-rcna146564

[warm saffron]

Lol wtf trying to trademark "chili crunch". GTFO

[split geode]

Haha riiiiiight. But an XL jar of chili “crunch” I can be into

[proper folio]

Should go right with Costco Woody Chicken TM

[azure beacon]

@split geode you will appreciate this, my father-in-law made a passing comment about how he used to buy sandwiches on the road in the 70s here, so I looked it up and

[quick cargo]

Hi friends! Do you know any sandwich breads in the US that is gluten free and doesn't include xanthan, soy or corn? All I want in life is a PB&J 😭 @normal pawn @split geode @proud sleet

[proud sleet]

Pretty sure all the ones I know have xanthan but I will take a peek

[hushed patrol]

does anyone have a nice red velvet recipe?

[split geode]

@raw radish

[raw radish]

i won a cake competition with this one 😉 https://www.bakingwithdan.com/the-best-red-velvet-cake/

#off-topic message 😋 (wipe your knife off every cut else you get This)

after the cakes were baked, i brushed a little simple syrup on the bottom of the layers

[hushed patrol]

how many days would it last?

looks a standard size

[raw radish]

it was huge 😂 are you talking once it's baked and assembled, or

also frosting was just regular cream cheese frosting, any recipe will do

[hushed patrol]

the final product I suppose

[raw radish]

i kept it in the fridge in a cake carrier, it lasted at least a week

i would put plastic wrap over the cut sides to keep it from drying out

[hushed patrol]

was yours rather moist? It's been years since I last had but I thought it was generally quite dry looking

[split geode]

You can always syrup your cakes if your concerned

[raw radish]

yes, super moist (see the delightful crumbs!) maybe because of the cake soak, not sure

[hushed patrol]

roughly how much prep from setup --> in the oven?

how many hours

[split geode]

Personally I hate baking so I try and do the steps on separate days. Bake day one frost day two

Just so you’re not overwhelmed

[raw radish]

you can bake the layers one day, syrup while they're warm, wrap in plastic wrap, then chill or freeze the layers. i haven't frozen a syruped cake so idk how well it works

i also suggest doing it on separate days, it's not as much of a marathon, and the cake layers will be cold enough to frost successfully

[hushed patrol]

oh my 3 8" layers

[split geode]

Katie and I have nerded out hard about this topic

[split geode]

Don’t worry! More layers really isn’t much more work

It’s the stupid setup and takedown - which you have to do for one so three isn’t much more

[raw radish]

and results in a lot of delicious cake 😄

[hushed patrol]

amen

just so I have a rough idea, do you have an estimate for how much time it'll take from all setup to pre-oven ?

[raw radish]

i'm really slow so it's hard to estimate 😅 for me it was probably an hour? i also did a lot of fussy things to try and help my chances for the competition, sifted the dry ingredients, made sure each pan had the same amount of filling by grams, added cake strips to the pans etc. (actually, thinking back, i'm not sure i had cake strips yet)

[hushed patrol]

oh brother you have not seen me 🐢

that sounds very reasonable for that much cake

[raw radish]

i would never survive on great british bake off 😆 too slow

[hushed patrol]

Thank you both

[raw radish]

good luck!

oh i also shaved/trimmed the crust off! around the sides and the slight domes

[quick cargo]

New food adventure today: Foxtail millet congee with sweet potatoes. I think it's actually a really classic dish but I've never had it before, and have never done much with millet before. The chinese version is sooooo much smoother than the American version. We made it in the rice cooker also so was very easy.

[robust saddle]

I made homemade roasted red pepper, garlic, and feta pinwheels to go in my lunches for the next week. They are goooooooooood

Next time I will do an egg glaze on them before I bake them but considering I entirely winged these, including the roasted red pepper and garlic filling, I am very happy with how they turned out

[split geode]

I’ll have some shame please

[muted fulcrum]

ill take the tire, extra well done

i dont know why southern and eastern ohio insist on ruining our food reputation with their regional garbage

[azure beacon]

Wtf is Philly pizza, I've never seen that before in my life

[warm saffron]

It may also be known as tomato pie https://madaboutfood.co/philly-tomato-pie/

[proper folio]

I'm thinking Philly hates real cheese I'm surprised there's no cheese whiz on this

[low gull]

Making a roux for gumbo...pan went black way too fast and I thought I'd ruined it. It tastes amazing -- deep, toasty flavor. 😋

[azure beacon]

Tomato pie is a separate entity though, not pizza. We eat New York style in the Philly area

[quick cargo]

Thank you

[warm saffron]

IDK, dough with pizza sauce and cheese sure sounds a lot like pizza

A lot like Sicilian style

[bitter jasper]

In the Midwest we eat our pizza with ranch

Also I have been on a quest to find a suitable substitute for Hidden Valley Ranch because they don’t have it here in the UK.
I have determined that Asda and Tesco’s variants, are shit. And don’t even get me started on Newman’s Own. They’re all way too vinegary.
Thankfully Heinz does an acceptable one. So if any if you Midwesterners are in the UK ever, there’s your plug

[azure beacon]

We bring Hidden Valley packets with us in bulk

[bitter jasper]

SAME lol

[warm saffron]

Dinner time in Salt Lake City

[hushed patrol]

any autumnally festive cake/desserts?

Something with the cinnamony nutmeg kinda spice

[jaunty orchid]

Use whatever base cheesecake recipe you like, but add the extras from this recipe.

[low gull]

Making this for dinner — smells a-mazing, and still not finished.
https://www.seriouseats.com/kabab-halla-recipe-7109593

[low gull]

Great-grandma’s plates notwithstanding…

[hushed patrol]

I feel like some kinda tzatziki with the bread and meal would be mwah

[proud sleet]

I'm very late on this but I would do a cheesecake swirled with apple butter 😍

[bitter jasper]

Oooohhohoho that sounds divine i need a recipe now

[hushed patrol]

That looks crazy 🤤

[proud sleet]

I would do a no bake cheesecake because I’ve never done a proper cooked one 😆

[split geode]

I made some kimchi stew this weekend. I'm going to be happily eating this pork belly kimchi goodness for days.

Also the Costco sized bag of green onions is very costco sized

[proud sleet]

Sounds amazing

[warm saffron]

@split geode @muted fulcrum

[low gull]

Today’s lunch is brought to you by Vulching™ — straight from the Slack #vultures channel, where leftovers find their forever home.

[muted fulcrum]

i just want to elaborate that the ohio valley is nowhere near cleveland, and we've tried to give it to west virginia or pennsylvania many times

[worn flint]

This looks so cursed 😂

[muted fulcrum]

my favorite style is detroit style like matt's photo above

[warm saffron]

Going for dim sum with fellow furloughees today
https://www.instagram.com/p/DJ1o7fqxEFC/?igsh=NDFlNTBkMG1kbm9s

justjoywithherfood

📍Imperial Restaurant 彩蝶軒- Chicago, IL
Dim sum! One of me and my friends to-go dim sum restaurant in Chicago whenever we’re craving dim sum for brunch!

Instagram

[split geode]

Hellyes. I expect a tea rating and your favorite and least favorite

[quick cargo]

Dude

[split geode]

My flabber is gasted

[quick cargo]

You better bet I deleted every other kind of bell pepper in my cart and got orange only.

[warm saffron]

Late response; we wound up only having four people in total so we just ate a couple of bites and then pivoted to a soup dumpling place

[warm saffron]

Second try today we had 12, much better for dim sum. My favorite was beef tripe with ginger and onion, least favorite was pork intestine with black bean sauce

[quick cargo]

https://www.youtube.com/watch?v=8kSLVxoZDyg

[split geode]

I wanted to like this more than I did. It really didn't go into the family side of it but very surface level and it really didn't go into the cooking side of it either haha. It was just like there's so many spices. What's the right spices

And I'm such a Priya fan

[ivory quartz]

i forgot to take a photo but made a delicious chocolate orange cake today!

[quick cargo]

That sounds delicious!!

[quick cargo]

That's such a good point

[ivory quartz]

it was!

[cold sonnet]

we have roots tech at home

[low gull]

Just finished the Thanksgiving leftovers of this, and it is so damn good.
https://www.the-girl-who-ate-everything.com/sweet-potatoes-ruths-chris-style/

[bitter jasper]

Sweet potato casserole is my favourite Thanksgiving dish so I'm 1000% going to try thi

[raw radish]

me too esp with brown sugar pecan crust

[bitter jasper]

I've only ever had it with marshmallows so this is a revelation for me

[raw radish]

you are in for a TREAT it's soooo good

[bitter jasper]

Going through my Ukrainian Canadian cookbook and… what in the fresh midcentury hell is this

[raw radish]

https://tenor.com/view/what-seriously-shock-surprise-omg-gif-12413263437378444788

[bitter jasper]

Which one of you is brave enough to attempt this

[raw radish]

i like zucc but NO

1 gallon zucchini

[bitter jasper]

I love how they tell you to make sure the pineapple juice is unsweetened before dumping a metric ton of sugar in it

That’s more sugar than I use in my lemonade good lord

[quick cargo]

I've literally never had a sweet potato casserole 🙈

We just wrap our sweet potatoes in tin foil and throw them in the oven with the bird.

[raw radish]

and then put yellow food coloring in it!..

[keen nexus]

I think you should make it. I’ll send you 1 gallon zucchini

[bitter jasper]

Dear god. I found another.

Ok so I bet this is what happened: so this cookbook was created by a women’s association in Saskatchewan, I bet one of the rich members of the board demanded her recipes be included and by god no one would dare come between the devil herself and spreading the good word of zucchini to the world for fear of pissing her off

This has to be the only explanation

[bitter jasper]

You get us to 10k members and I will.

[keen nexus]

Bet.

Omg nvm that’s too scary

[jaunty orchid]

I mean, zucchini is one of those fast growing crops. You're always trying to give them away.

[bitter jasper]

This is true. I mean. My mom actually uses zucchini in her banana bread and it works fantastically. But in a DESSERT?

[jaunty orchid]

I think it makes a good pie too, like the texture of apple pie.

[bitter jasper]

James it’s ok the Regina Ukrainian Women’s Association can’t hurt you here

[keen nexus]

Zucchini bread is one of my top favorite foods of all time. My neighbor used to bring it to us when I was like 8 and I have been chasing that high ever since.

[bitter jasper]

I have tried to recreate my mom’s banana bread twice and both times it came out a mushy mess 😭 idk what magic she does

[keen nexus]

I’ve never even tried tbh. I’ve made regular bread before and it’s just been mid every single time.

[raw radish]

@split geode make this

[split geode]

Why me!!!!

I thought you loved and cared about me

[keen nexus]

LOL

[raw radish]

zucc cake 👌 with penuche frosting

[raw radish]

😈

[keen nexus]

We do, but I agree with Katie that you should make it. You might be the one chaotic enough to dare.

Which is WHY we love you lol

[split geode]

Honestly, I get it. Well come summer - I will lol. Someone remind me in 7 months

[raw radish]

i feel like amidst all those flavors, the zucchini wouldnt stand out. just like, extra texture to your jello. yum!

[split geode]

I wonder if when they say 6 cups grated - if they want you to squeeze the zucchini or just keep it when it's all wet :S

[keen nexus]

I think zucchini marmalade is actually a real thing that does not sound bad. I’m just a mega jello hater.

[raw radish]

maybe keep the liquid.. it would combine with the pineapple juices to jello the jello

[warm saffron]

Make the zucchini pineapple cocktail instead, and if it tastes awful, you've got plenty of cat litter to soak it up

[bitter jasper]

I love how these recipes make enormous portions too like you know this lady was either selling or gifting it to everyone in Regina. I need someone who lived in Regina 40 years ago to tell me if they were a victim

[raw radish]

this is the neatest way of par baking/blind baking a pie crust ive ever seen! i think it should prevent the sides from slumping or shrinking. recipe is sweet potato pie but technique should be applicable to other pies https://www.youtube.com/watch?v=_VghPwOE3wg (also for Good Eats fans - spot the chicken! <3)

baked upside down between 2 pie pans

[chilly sonnet]

I don’t think Zucchini ever has or ever will again be measured in gallons

[warm saffron]

We're having a holiday potluck at work today, there's over 30 people signed up. I made like 4 pounds of braciole and a gallon of sauce

[split geode]

Lucky coworkers!!!!

[warm saffron]

We have several Koreans on our floor - there's japchae, gimbap, and some spicy pork (jeyuk)!

[split geode]

Ah, this sounds awesome! What a feast!

[muted fulcrum]

Snowstorm ribs

[raw radish]

dedication!

[warm saffron]

Indeed

[sterile fern]

@late blaze paper plates are essentials for all function types in the us of a 😌

[sterile fern]

This looks divine

[quick cargo]

Holy cow, nice job work!

[warm saffron]

Nothing like the holy trinity dip for football watching (velveeta, rotel, and sausage), all from Aldi. NO JUDGING.

[proper folio]

I would have been 🤮 20 years ago. Aldi is amazing now.

[split geode]

Mostly. I love Aldi but I’ve had some terrible Aldi stuff lol. The dips are amazing

The time I tried to buy a premade chicken meal

[warm saffron]

It's no Costco chicken, that's for sure

[proper folio]

Pre-made meals suck wherever you get them

[split geode]

Not like this.

[proper folio]

What do you expect from something that heats up in 3 minutes 😆

[split geode]

I’ve had lots of reheat meals and I have reasonable expectations, that said what I got from Aldi I wouldn’t have fed to a dog. Why they sell that idk lol. Who out there buying this - who hurt you.

[hushed patrol]

Tbf there are incredible things that can be microwaved in sub-5 mins now

The brand eludes me but generally curries

Bit pricey but alas

[hushed patrol]

Has anyone had coquito

Is it any similar to eggnog?

Edit: kinda, maybe a bit less creamy and spicy by the recipe I followed

[hushed patrol]

Idt we have cake flour over here, do yk what alternative might work for redvelvet cake

I've seen some say plain + cornflour ?

[raw radish]

Cornstarch. Idk if cornflour is the same

I think it is. Just make sure to use plain flour for the mix, no flours with rising agents

[hushed patrol]

I believe it is yeah, is maith an scéalaí an aimsir but the ingredients & recipe seems pretty chill

The icing I'm guessing will be a handful tho

[raw radish]

I used simple cream cheese frosting, it’s not complex. Just butter, cream cheese and powdered sugar

Maybe a pinch of salt and vanilla extract if you want

[hushed patrol]

It's been awhile, for icing is any sugar acceptable or only "icing sugar"

[raw radish]

Icing sugar, else it will be grainy

[split geode]

https://www.reddit.com/r/shittyfoodporn/s/n7QCnkFdVe @violet viper

[hushed patrol]

Is apple cider vinegar a solid substitute for red wine vinegar?

[proper folio]

Totally different

Especially with meats

[idle root]

we're having pavê for christmas dessert this year

https://en.wikipedia.org/wiki/Pavê

[quick cargo]

This looks so good!! Did you have this another year? I'm having slight deja vu.

[warm saffron]

https://www.reddit.com/r/pics/comments/1puxe2f/my_contribution_to_the_christmas_eve_party/

[idle root]

not that i remember! but it's a very popular dessert here, maybe your sister did hahahahah

experiencing the worst moment in latin american christmas where it's almost 9pm and i'm starving but we are still waiting for everyone to arrive so we can start supper

[low gull]

I just had flashbacks of a holiday years ago. We had Thanksgiving dinner at midnight because my SIL forgot to turn the oven on.

[idle root]

😆 😆 😆

[quick cargo]

She's making a dessert with condensed milk, light cream, and limes. She said it makes a pudding or something like that?

[idle root]

sounds to me it's a lemon pie?

https://www.receitasnestle.com.br/receitas/torta-de-limao

[quick cargo]

Sounds like it! Just without the crust and maybe without the topping.

[idle root]

a lemon mousse then!

[quick cargo]

Exactly! She said it's super simple to make.

[idle root]

it is and soooooooooooooo goooooooooooooooood

super extra sweet like any brazilian dessert hahhaha

[idle root]

New Year's Eve Family Supper Menu:

• Moqueca de pirarucu (moqueca is a fish stew and pirarucu is a fish species from the Amazon)
• Fried pirarucu with potatoes
• Chicken
• Rice
• Sicilian lemon risotto
• Mashed potatoes
• Lentil salad
• Rabanada (brazilian/portuguese version of french toast)

[idle root]

omg i forgot the FAROFA 🤤

[fiery acorn]

Today's the last day to use my Resy and Uber Eats credits/rewards on my credit cards for 2025. So, I went and spent those. Meal prep for January mostly done! 😉

3 butter chicken bowls
3 paneer makhani bowls
1 two tamales (cochinita pibil) meal
1 two tamales (chicken tinga) meal
1 two tamales (birria) meal
1 two quesabirra tacos meal
14 chicken enchilada burritos

$104.00 spot 1

• $52.20 spot 2
• $45.29 spot 3
  - $100 statement credit
  - $50 statement credit
  - $45 app credit
• $21.90 taxes, fees, etc.
• $10 tips
  = $38.39 for 24 meals

[nova shale]

Genius!

[muted fulcrum]

Snowy new Year's Eve flank steaks. Not pictured: asparagus, chimichurri and mashed potatoes

...and lots of booze

[idle root]

omg i'm so jealous we're sweating here

[nova shale]

Typical Brazilian day ☹️

[raw radish]

our sick NYE meal: hot pockets and buckeyes (peanut butter chocolate balls). i would rather have the steak, dr bald

[idle root]

my sister is now making a brookie, never heard of it before, she saw it on tiktok hahahahah

[keen nexus]

Brookies are good 🙂

[idle root]

yeah they look AMAZING

[idle root]

i'm full and ready to bed 😴

[warm saffron]

Man the New Year's spread at the place we were at in Mexico today was amazing. Grilled octopus, langostina, two types of shrimp aquachiles, tons of fresh fruit and a hell of a lot more. It honestly put the food from our cruise ship to shame

[proper folio]

@split geode for your road trips

[low gull]

Anyone tasted The Last Dab hot sauce? Used it on lemon pepper chicken wings last night, and it is so damn delicious.

[split geode]

Nothing like brake dust flavored ice cream.

[idle root]

.... what

[bitter jasper]

Mmmm, motor oil

[proper folio]

You don't have to bring your own sprinkles, win win.

[worn flint]

okay but have you seen the other photos of this box? 😆
https://dailythreadbit.blogspot.com/2016/06/henri-remoulades-turn-churn-travel-ice.html

[jaunty orchid]

OMG the wheelchair!

[worn flint]

the asphalt resistant shell is my favourite 😆

The same company made more "products" attributed to this brand. They're prank gift boxes, so you can put your actual gift inside, while scaring the recipient. The ice cream maker is no longer listed, sadly.

https://pranko.com

[jaunty orchid]

Oh, I've seen the Float-A-Poo before!

[warm saffron]

It doesn't beat the old Baby Ruth trick tho

https://tenor.com/view/caddyshack-bill-murray-carl-spackler-karl-spackler-pool-gif-27524279

[warm saffron]

@split geode seafood section at our local Mexican supermarket

[split geode]

So thirsty lil fishy

[low gull]

Man, I gotta get in the PB&J business. $24?!

Hand-whipped Concord grape preserves layered with creamy roasted-peanut purée, folded between pillowy, bleached wheat milk bread, gently pressed to achieve optimal spread cohesion and a clean, nostalgic finish.

Optionally finished with diagonal cut for enhanced mouthfeel (+ $10).

[warm saffron]

Picked up some smoked yogurt for the first time. Very subtle added flavor, I like it with honey

[bitter jasper]

I’m interested in what everyone would want their “last meal” to be? (No limits on how much you can ask for or if it’s even possible to obtain it!)
For me, it would be:

• My dad’s French toast with the wild berry compote from Biergarten in Walt Disney World
• Medovik (Slavic layered honey cake)
• Tiramisu from this specific Parisian café called Café D’Orsay that I ate at in 2018. It was served in a mason jar. To date, my mom and I maintain that is one of the top 3 best things we’ve ever eaten.
• My grandma’s fried catfish and hushpuppies with “robin’s egg dressing” which was her late brother’s invention.
• The salted brisket egg florentine from Tamper Sellers Wheel, my favourite local restaurant here in Sheffield
• A glass of the blackberry lemonade the café I frequented in college used to have. LEGENDARY.
• German pork schnitzel
• Birria tacos
• a slice of black forest cake
• a bowl of blackberries from my grandmother’s blackberry bush when I was a child

[keen nexus]

Ooh I gotta think about this

[worn flint]

ooh, that's an interesting one 🤔 I've actively thought about this before, but from a different perspective: my GI system is plain awful, I've been depending on a feeding tube for the last 3+ years, and every once in a while I do manage to eat something by mouth. But that's rare and few in between. But with the stomach being a muscle that can atrophy (sorry for putting that info in people's brains 🤐), I need to keep trying to at least prevent that from happening. The last time I ate something by mouth is over a month ago.

So every time I have a meal I'm actively aware that this might be the last time I manage to eat by mouth.

[split geode]

Last meal and I let me say there’s no way I could eat all of this but for the game’s sake.

1. My mom’s Filipino pork & chicken adobo
2. My grandma’s fried rice made with honeybaked ham
3. Thai lettuce wraps with all the sauces but definitely nam chim chaeo
4. Spicy malai kofta with garlic naan
5. German cucumber salad
6. Skyline Chili 5 way
7. A glass of really great champagne
8. A ice cold cherry coke from a can
9. Pannacotta with a bunch of Amarena cherries
10. The freshest bag of crunchy Cheetos

Ask me in a month and half this might change.

[keen nexus]

Mine is going to be the most basic and very unhealthy stuff lol.

• A bowl of Canby variety raspberries with cream
• A frozen Cadbury crème egg
• Grilled Yellow Squash
• A cheeseburger and homecut french fries with an obscene amount of fry sauce
• Biscuits and Gravy with freezer jam
• Any variety of steak from a local cattle rancher
• Really good Lengua tacos
• A brownie
• A slice of Grandma Sycamore’s white bread with butter. Preferably one with the least browning

[low gull]

Prepare for food chaos.

• Open bar with mezcals, and gin and tonic
• Mom's winter morning breakfast pancakes
• Bitter greens salad with balsamic vinagrette dressing
• Charcuterie board with flatbread, olives, merguez sausage, cheeses, and harissa
• Venison tacos on corn tortilla with charred onion, cilantro, and pickled red onion
• Chicken karahi with naan
• Stir-fried Udon with squid and octopus
• Korean-style vegetable spread
• Crème Brûlée with berries

[sterile fern]

• this mint chocolate cake my mom used to make when I was super tiny tiny that I remember so vividly
• Garlic chicken and fluffy steamed rice from a local Thai restaurant
• Homemade ground beef tacos with sour cream, cheese, and cucumbers inside
• Homemade chicken and dumplings soup
• My spicy stir fry with broccoli florets in the tiny little tree top cuts on the best steamed rice
• Starbucks roasted red pepper egg bites
• A local restaurants breakfast burrito with chicken and chorizo 😌
• A pound of spaghetti with butter and black pepper on top
• An omelet with green peppers and cheese and served on top of rice
• Swedish pancakes with fresh frozen blueberries in sour cream on top
• Chocolate fudge
• Bosco sticks and marinara sauce

[warm saffron]

• tabouli with roasted chickpeas and bell pepper with feta dressing
• home made carne asada tacos with hand made corn tortillas and salsa verde
• pork pozole
• everything bagel with chive cream cheese, lox, red onion, tomato, cucumber, and capers
• flash fried spinach or swiss chard in olive oil and garlic
• my dad's lasagna
• Chinese spicy beef, garlic, and ginger soup
• Oponguio smoky mezcal
• Turkish coffee
• home made vanilla ice cream with my adopted mom's peach cobbler
• chili and bacon infused chocolate bar

[bitter jasper]

I have one to add.
Cheese. Just, so much cheese.

[bitter jasper]

Lohikeitto for dinner tonight! (I can’t speak on the authenticity as I am not Finnish)

[crude robin]

• Chicken Fajita with bell peppers of every color.
• Bolognese with Tagliatelle
• Japanese Ramen
• Korean fried chicken
• my mum's Kibbeh (a middle eastern snack)
• Canadian Poutine
• Monte cristo with maple syrup
• Lemon flavored desserts
• ice cream any flavor
• Pina colada without the alchohol.

Pretty sure i would pass away eating all this

[bitter jasper]

@hidden rock moving here, I actually also have a copy of Max Miller’s Tasting History if you’re interested in any of those recipes!
I reeeeaaally want B. Dylan Hollis’s cookbooks.

[hidden rock]

Oooh I didn’t know this thread existed

Or else I would of talked about that stuff here 🤣

I have the book as also that’s how I got the recipe from the book

[bitter jasper]

No dramas! Yeah I post here a lot because uh I love food lol. I love experimental cooking and trying recipes from different cultures and time periods.

[hidden rock]

I’m excited for his new one to come out! I’m pretty sure the Ramses bread will be on it from what I’ve been seeing

Idk what your referring to with the Hollis book tho

[bitter jasper]

This guy is a Tiktok personality and he finds… questionable vintage recipes (like the mid-century jello mold craze) and recreates them on his channel. He’s got two cookbooks out now!

https://www.tiktok.com/@bdylanhollis?_r=1&_t=ZN-93t5t0vuvPK

[hidden rock]

Oh that’s why I don’t know about it I don’t have TikTok 💀

[bitter jasper]

Oh lol well here’s his first cookbook https://www.goodreads.com/book/show/63836013

[chilly sonnet]

I love watching his videos lol

[bitter jasper]

Trying not to mention the g-word here but I wonder if we're related because his surname is in my tree 😅 But he's living and young so I haven't looked into it bc it would feel weird

ANYWAY yeah I'm super excited to get his cookbooks I love insane recipes

I mean... I have a cream cheese enchilada recipe I make in the usual rotation, soooo...

[azure beacon]

I'm going to Dat Dog in New Orleans and getting a Guinness dog with creole mustard, grilled bell peppers, grilled onions and jalapenos. Then I'm going to Camellia Grill and getting a chocolate pecan pie.

That would probably be enough for my tiny stomach, but if I know this is going to be the last meal, then fuck it, I'll pre-game with a cactus blossom. Maybe find a way to stop for samgyeopsal in perilla leaves and ssamjeong in the middle. And then I'll get my boyfriend's sweet potato pie as dessert round two, followed by all the flavors of fudge available at the mini-golf-slash-souvenir shop near my grandparents' old house. I'm sure I could manage to try them all before the bucket is kicked.

[bitter jasper]

I uh. I may have been left alone in Waterstones and bought this beautiful cookbook

[muted fulcrum]

We just got back from a day trip to Amish country with the kids for Valentine's day. We picked up some hiney cheese

[hidden rock]

And here we are! Gayejuk! From 1600’s Korea!

[warm saffron]

@coral talon you remember Popeye's tasted like before Al Copeland sold it?

[bitter jasper]

Holy cow that looks divine

[hidden rock]

It just taste like fried pork tenderloin normally but the garnish gives it an interesting taste to it

[coral talon]

I sure do. I also remember the first time I had Popeyes in Chicago 😭😭😭

I can’t eat it anymore but I think it’s still pretty good in Louisiana

[warm saffron]

yes, it's a sad shadow of its former self

[coral talon]

I felt betrayed on a visceral level

[bleak anchor]

Its horrible in TN - but so is Cane's. If I'm home I'd still rather Brother's or Blue store depending on BTR or NO but Popeyes is certainly better in LA than out of it.

[chilly sonnet]

Second ever attempt at making chicken thighs how my mom does (overcooked them a bit because I wanted to make sure they were cooked all the way through, but they taste pretty good)

Gonna make some pasta to go with it

[split geode]

https://www.reddit.com/r/nostalgia/comments/ud8s81/philadelphia_cheesecake_bars_still_the_best_thing/

Does anyone remember these?

[keen nexus]

My fav extinct snack

There is a brand out that tastes similar enough to satisfy the craving but not enough to let me forget about these

[low gull]

Hey, don't forget 3D doritos.

And French Toast Crunch and Oreo-Os.

[jaunty orchid]

https://tenor.com/view/iota-tanglevision-crypto-cryptocurrency-nod-gif-22062903

[azure beacon]

For me, it's Butterfinger BBs. I like my dry chocolate snacks in spherical form

[raw radish]

I can’t find an image but 20 years ago there were strawberry mousse cups, I want to say manufactured by some yogurt company. Loved the sensory experience. Of course I can make mousse on my own but it was a nice easy snack

[bleak anchor]

Rice and gravy or whatever you wanna call it - it isn't really a thing I grew up eating at home but I've been making it for a few months and just looked up a recipe online and its basically what I do so that's reassuring.

Anyway, not very gravy like because I was hungry when i went to go make a plate and forgot to thin it out some before serving it and it had been on the stove basically since lunch.

[hushed patrol]

Any advice on the best cheap ways to get soil pH

Is something like a test strip or probe the main way etc

[proper folio]

You can mix soil with distilled water then use litmus strips

[coral talon]

my local state agricultural extension office does relatively cheap soil testing. Like, I think under $10 for all the tests you would need

(if you're in the US)

[raw radish]

I second contacting your local extension

[low gull]

Any carbonara experts here? Taking another shot at making it tomorrow and have questions.

[raw radish]

i've made it a few times. i wouldnt say i'm an expert

[low gull]

What's your recommendation with the eggs? 👀 I was thinking two yolks and one whole egg for the second try.

I tried two whole eggs the first time, and I ended up breaking the sauce, like a noob.

[raw radish]

oh, idk, i just used whole eggs. did you temper them any first?

[raw radish]

your pasta mightve been too hot

[low gull]

Yeah, I turned off the stove but didn't take it off the burner 🤦‍♂️ -- lesson learned for next time...

I think I gotta toss it more, and add the eggs at once -- I added them gradually, and it still turned out OK, but not creamy carbonara.

[raw radish]

yeah pour it in all at once and stir stir stir

[honest chasm]

Accidentally made giant cookies.

[coral talon]

"accidentally"

more like "seredipitously"

[keen nexus]

Yum. I love a chocolate cookie

[honest chasm]

Fair, I just made them way too big, they tasted fairly good tho!

The recipe said each cookie was supposed to be 3-4 tsp, but I read it as tbsp instead. Thought that was alot so I "only" did 2 tbsp, but that's still like twice the size it was supposed to be lmao.

[honest chasm]

Yep, tasted close to fudgy brownies which is a plus imo.

This was a test batch, with three cookies just regular, and another three rolled in powder sugar. I personally didn't like the powdered sugar ones bc I felt like it made it taste noticeably less chocolatey, but still good.

[quick wigeon]

foodtimeline.org

Following up on my question in #off-topic about historical recipes, just found this site

[raw radish]

I tried a pastel de nata! So yummy!

[bitter jasper]

Does anyone have a NYT account? I'd love to have the recipe for beef biryani with cumin raita but it's paywalled 🙁

[proper folio]

Is this it

[bitter jasper]

YES OMG thank you Drillbit I’ll name my firstborn after you

[proper folio]

I'm sorry for the kid. FYI it wasn't pay walled for me. Maybe country blocked

[bitter jasper]

Maybe! Interesting. I’m in the UK so maybe they just don’t want us to learn proper recipes over here.

[quick cargo]

You can always tag me in the future if you need. I have a NYT cooking subscription.

[low gull]

Philadelphia research trip turned out well. And now, time to decompress.

[jaunty orchid]

I have to ask, where did you go for a cheesesteak?

[low gull]

https://www.shayssteaksphilly.com

[jaunty orchid]

https://tenor.com/view/robert-redford-jeremiah-johnson-nodding-yes-nod-of-approval-gif-21066931

[split geode]

@azure beacon

[azure beacon]

Delicious, delicious wicker

[muted fulcrum]

*wickscuits

[split geode]

@muted fulcrum https://www.youtube.com/watch?v=Px-wEL7GB4o they try a trio of KC bbq sauces. Curious if you can remember if they line up with how you'd rate them

[bitter jasper]

Slavic folks: i have just had salo for the first time. I have been converted
I blended it with fresh dill and parsley and wild garlic and salt and it’s very very good

[warm saffron]

I love good salo on toasted pumpernickel rubbed with raw garlic

[bitter jasper]

Do you want this recipe? It’s very simple!

[warm saffron]

yes please, even if it's only for me

[bitter jasper]

Cookbook is Summer Kitchens by Olia Hercules

Oh and if you don’t have wild garlic, regular is fine just make sure to use plenty of herbs for the best effect

[split geode]

I got kimchi juice on my new shirt 😭

[warm saffron]

The smell of victory

[hidden rock]

Hey look it’s Jolly

[violet viper]

https://tenor.com/view/watering-priest-spray-you-with-hose-gif-6742583654434483598

[warm saffron]

@split geode got ice cream at the Filipino stand again - ube, coconut, and jackfruit (sapin sapin)

[warm saffron]

@bitter jasper speaking of Yorkshire did you see Amy Gledhill's submission for a "thing of unquestionable beauty" on Taskmaster? https://youtu.be/qW3x-gP-MS4?t=242&si=nxCMotme85N4UFXb

[split geode]

I'm going to a 90s themed party this weekend and I'm bringing homemade Dunkaroo Dip

[raw radish]

dunkaroooooos!

[split geode]

with some animal crackers and nilla wafers

[median schooner]

@split geode I hate how much she says this is diet food on the voice over but I just made this for lunch and it’s SO GOOD

[split geode]

Cabbage is also one of my favorite vegetables

[quick cargo]

We experimented today with Sami Tamimi's Chunky eggplant m'tabbal (M'tabbal Bitinjan), from Boustaney: A Celebration of Vegetables from my Palestine. It was time consuming but very good!!

The eggplant was roasted, and has tahini under it and has fresh basil, oregano and parsley on it, and because I can't have garlic and lemon we used a tiny bit of toasted hing and some sumac.

I ate it with chicken.

[hidden rock]

Pomodori Farciti all’Erbette from the tasting history cookbook

[hidden rock]

This is really good ^ rich, creamy, fresh taste of the filling with the softness of the tomato is just addicting

[warm saffron]

When your hotel has a 3D pancake printer on the breakfast buffet

[median schooner]

if it's anything like the autmation of bathroom appliances, i'll be flailing my hand like an idiot hoping something finally comes out

[warm saffron]

https://klipy.com/gifs/cowboybebop-edward--k01KS363AXEEXGQQ53M6EACGFCP