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If you don't want the whole ones search for "ume paste", there are a bunch of them available. I've only used the one in the tube. The Eden Foods brand is probably good, their stuff usually is.
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May 15, 2024 18:47
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I wanted them chopped to mix with rice, but the paste might work. I could definitely just chop them myself, but I'm lazy and don't want to deal with the pits 
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May 15, 2024 18:49
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Umeboshi are so mushy that chopping them up just ends up being paste anyway. If you're looking for rice flavoring specifically maybe check out an ume furikake.
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May 15, 2024 19:03
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all east asian cuisine, notwithstanding the bread-eating regions like heilongjiang, is basically rice flavoring if you're looking for rice flavoring specifically, look at eating literally any east asian food whatsoever
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May 15, 2024 19:05
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Imo food > supplements for fiber sources. You just cant take that much powder/pills. 15g isnt a lot of fiber, its literally under half your RDA. But if youre coming from no fiber, you may have to work up to it. Vegetables are a great source, obviously, and some fruits. Lentils are fantastic, I make a batch on the weekend and put it in stuff / put stuff on it all week. Lately Ive gotten into low-carb tortillas, I dont care about low-carb, but they have a bonkers amount of fiber and I love the spinach flavor. Popcorn, cereal, there are a ton of options.
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May 15, 2024 19:13
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i like nice words
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Qubee posted:Does anyone have any simple and easy recipes that incorporate flax and chia powder? I'm in desperate need of extra fibre in my diet and could use the help they provide. I just don't know the best way to eat them other than mixing in a cup of water and downing... Look up no-meatloaf recipes. This is the one I've used a couple times. It may take a little bit of trial and error to dial in the hydration to get the right texture, but since you're going for fiber and not an actual vegan meal you can use beef stock or Better Than Bouillon or something to better imitate the flavor. For that recipe, if you specifically want chia flour, I'd just sub it in place of the oat flour.
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May 15, 2024 21:18
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Shooting Blanks posted:Look up no-meatloaf recipes. This is the one I've used a couple times. It may take a little bit of trial and error to dial in the hydration to get the right texture, but since you're going for fiber and not an actual vegan meal you can use beef stock or Better Than Bouillon or something to better imitate the flavor. For that recipe, if you specifically want chia flour, I'd just sub it in place of the oat flour. Meatloaf without meat is a sin in the eyes of god.
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May 15, 2024 21:37
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bro is making Loaf
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May 15, 2024 23:01
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My wife made a full 6 portion meal of a shredded chicken/pesto pasta meal in an instant pot. It was pretty dry when I had it fresh, but now it's in a Tupperware in the fridge and I need to eat it for lunch at work with only a microwave to reheat it. Help me cooking goons, you're my only hope. Can I make a simple sauce myself to bring that I can dump into the Tupperware/mix and help bring this to life?
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May 15, 2024 23:27
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Crunkjuice posted:My wife made a full 6 portion meal of a shredded chicken/pesto pasta meal in an instant pot. It was pretty dry when I had it fresh, but now it's in a Tupperware in the fridge and I need to eat it for lunch at work with only a microwave to reheat it. IMO. Just bring some more olive oil (with a little salt in it), dump it in and stir it. The flavor will all still be there, but you get some sauciness back from the oil.
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May 15, 2024 23:32
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You could also probably just add a teaspoon or two of water to the container before nuking it. It'd be a hell of a lot better than nothing, anyway.
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May 15, 2024 23:48
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If you want more pesto, add more pesto?
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May 15, 2024 23:48
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Sounds like a plan. I'm gonna make a little tiny Tupperware of olive oil/pesto to mix/dump in before I zap it. Gracias
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May 15, 2024 23:52
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Whenever I nuke a dry starch, I add 1 ice cube per ~1/2 cup of food. Helps keep it from turning into plastic. Makes the biggest difference with rice, but I'd do it in your case too. Seems to help better than a splash of water, not sure why though, I think maybe a higher mass to absorb extra microwaves. Discard the cubes after done heating.
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May 16, 2024 00:08
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Doom Rooster posted:Simple fresh fava bean pure served with good toasted bread is amazing. Google fava bean pure and the Taste recipe looks pretty spot on. I agree with their less is more approach. Scientastic posted:Theyre pretty amazing pickled Mintymenman posted:Sauté in olive oil with cumin seed, fresh oregano and garlic, serve over rice. Fresh Ful Medames, approximately. You can also pulse cooked favas with bread crumbs, Parm and herbs as a agnolotti or ravioli filling. Thanks all, tried them pureed and straight sauteed, all were very good. Will grow some extra next year to try them pickled, any recipe? BrianBoitano posted:Nabbed some at the farmer's market this weekend and this is my plan: succotash How was your succotash?
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May 16, 2024 04:03
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Carillon posted:Thanks all, tried them pureed and straight sauteed, all were very good. Will grow some extra next year to try them pickled, any recipe? Been meaning to try this too: https://www.seriouseats.com/egyptian-bissara-recipe-7109529
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May 16, 2024 04:15
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Qubee posted:Does anyone have any simple and easy recipes that incorporate flax and chia powder? I'm in desperate need of extra fibre in my diet and could use the help they provide. I just don't know the best way to eat them other than mixing in a cup of water and downing... For actual recipes, though: https://ethiopianroots.com/telba-ethiopian-flaxseed-beverage-recipe/ https://profusioncurry.com/flaxseed-garlic-chutney-superfoods-chutney/
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May 16, 2024 04:32
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Hauki posted:Been meaning to try this too: https://www.seriouseats.com/egyptian-bissara-recipe-7109529 I've never dried them before, do you them in shell?
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May 16, 2024 04:42
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Ive been making this weird cabbage soup, that will last me about seven to ten meals. I basically cook it from what takes the longest to the shortest time. Everything literally just gets thrown into a pot. Cabbage, carrots, mushrooms, broccoli, potatoes, Bell peppers, golden, beets, celery, brussels sprouts. Salt, pepper, vegetable, bouillon, chicken bouillon. Olive oil as a topping. I dont know how much fiber is in this, or how healthy it is, but I cant imagine that its not relatively healthy compared to like anything else I have made. Maybe next time Ill add in some cut up chicken thighs and add some couscous rice. Baby I might have myself a stew going.
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May 16, 2024 04:42
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That sounds good and quite healthy, but dear lord don't overcook it or your entire life will smell like trucker farts.
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May 16, 2024 04:52
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Qubee posted:Does anyone have any simple and easy recipes that incorporate flax and chia powder? I'm in desperate need of extra fibre in my diet and could use the help they provide. I just don't know the best way to eat them other than mixing in a cup of water and downing... I made these for three seasons as the Backcountry quartermaster and cook for a huge summer camp. Shelf stable for a couple of weeks, nice flexible recipe, only one tricky ingredient to find. 2C oats 1/2C of puffed quinoa, flax seed, hemp seed, chia seed, cocoa nibs 1C chopped nuts 1/2C dried fruit of choice, chopped Toast all ingredients in a 300° oven for 20 minutes, stirring every 5-7 minutes In medium sauce pot, heat on medium 1C nut butter of choice 1C Pomegranate molasses Combine wet and dry ingredients in a large bowl, mix vigorously to combine, then spread on a 1/2 sheet so the mixture is approximately 3/4" thick. Return to oven for 20 more minutes. Remove from oven, let cool and slice into 1"x3" portions. Keeps indefinitely wrapped in foil in the fridge, good for about two weeks at room temp. You don't really need the psyllium husk, but you could easily toss some in for the two bowls of All-Bran experience.
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May 16, 2024 06:10
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This page: https://www.youtube.com/watch?v=Ku42Iszh9KM
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May 16, 2024 10:05
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Mintymenman posted:only one tricky ingredient to find.
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May 16, 2024 10:17
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Carillon posted:Will grow some extra next year to try them pickled, any recipe? Why, certainly!
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May 16, 2024 17:25
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Qubee posted:Does anyone have any simple and easy recipes that incorporate flax and chia powder? I'm in desperate need of extra fibre in my diet and could use the help they provide. I just don't know the best way to eat them other than mixing in a cup of water and downing... Putting it over some granola and yoghurt has been my go-to for flax. No faff.
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May 16, 2024 18:03
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obi_ant posted:What are some of your guys "go to" olive oil brands? I typically only go for the California Olive Ranch, but looking to expand my horizons. A bit behind here, but get Al Wazir or other Lebanese olive oil if you can. It's really good.
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May 16, 2024 21:08
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Carillon posted:How was your succotash? Fantastic! First time with fresh fava beans, way better than dried. But I didn't buy nearly enough, what with the double hulls. 
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May 17, 2024 03:21
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Mr. Wiggles posted:A bit behind here, but get Al Wazir or other Lebanese olive oil if you can. It's really good. Good to know, thanks! Just checked my local Mediterranean market and they carry this brand, when my current bottle runs out I'll give it a try.
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May 17, 2024 03:55
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Shooting Blanks posted:Good to know, thanks! Just checked my local Mediterranean market and they carry this brand, when my current bottle runs out I'll give it a try. Tunisian olive oil is also really great - Terra Delyssa is a big brand that's popping up in supermarkets now, so you'll probably be able to find that locally too.
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May 17, 2024 05:01
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BrianBoitano posted:Fantastic! First time with fresh fava beans, way better than dried. But I didn't buy nearly enough, what with the double hulls. Hell yeah, looks great. If they are fresh enough and you're not like pureeing, I find you can get away with not doing the double shell, depends if course of their size too.
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May 17, 2024 05:44
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I'm currently watching some really early Gordon Ramsay and Marco Pierre White videos on Youtube, and was wondering about other super-ego psycho chefs from the 20th century. Any good ones that have a biography worth reading? While googling I discovered Marie-Antoine Carme (18th century, but still), but sadly there's not much written about his life.
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May 17, 2024 09:37
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Annath posted:So, I want to make some bean soup. I do the same thing, but that morning, early, I will start simmering the bones or ham hock in water for about four hours. I let the stock cool some or add ice so it's less of a scalding risk then ladle the stock into a bowl through a strainer. this also makes it easier to pick out any meat to chop up and save for the soup you can also do it the day before, refrigerate the strained broth, and skim the solid fat the next day it takes more time and you dirty more dishes, but I think it's worth it for a bone-free soup, and I always feel like an idiot when I am trying to scrape beans or greens off boiling hot seasoning mean if I skip this step if sodium is not a concern, country ham chips are a lean alternative that give you a nice meaty soup with a lot of flavor
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May 17, 2024 13:08
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Qubee posted:Does anyone have any simple and easy recipes that incorporate flax and chia powder? I'm in desperate need of extra fibre in my diet and could use the help they provide. I just don't know the best way to eat them other than mixing in a cup of water and downing... I do a lentil loaf thats got a good bit of fiber, easy to mix more into it imo https://forums.somethingawful.com/showthread.php?threadid=3961263&perpage=40&noseen=1&pagenumber=3#post536034841
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May 17, 2024 13:16
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DasNeonLicht posted:I do the same thing, but that morning, early, I will start simmering the bones or ham hock in water for about four hours. I let the stock cool some or add ice so it's less of a scalding risk then ladle the stock into a bowl through a strainer. this also makes it easier to pick out any meat to chop up and save for the soup Lots of good suggestions, especially the country ham. One of the perks of living in Virginia is there's no shortage of very high quality country ham. Also, the best peanuts, but those are less relevant for bean soup.
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May 17, 2024 13:27
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busalover posted:I'm currently watching some really early Gordon Ramsay and Marco Pierre White videos on Youtube, and was wondering about other super-ego psycho chefs from the 20th century. Any good ones that have a biography worth reading? While googling I discovered Marie-Antoine Carme (18th century, but still), but sadly there's not much written about his life. Elizabeth David was one of the best food writers to ever live. Most of her books are worth reading for all the little fragments of culinary history she unearthed. Carme is the source of one of my favourite quotes: when his boss complained the food was so delicious that he felt like eating himself to death, Carme replied "Sire, it is my duty to provoke your appetite, not to regulate it".
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May 17, 2024 13:36
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Annath posted:Lots of good suggestions, especially the country ham. Boiled peanuts are bean soup. Topic locked
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May 17, 2024 13:53
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Soul Dentist posted:Boiled peanuts are bean soup. Topic locked 
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May 17, 2024 14:07
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busalover posted:I'm currently watching some really early Gordon Ramsay and Marco Pierre White videos on Youtube, and was wondering about other super-ego psycho chefs from the 20th century. Any good ones that have a biography worth reading? While googling I discovered Marie-Antoine Carême (18th century, but still), but sadly there's not much written about his life. Life ala Henri by Henri Charpentier and The Apprentice by Jacques Pepin give a really great view of the French kitchen through the entire 20th century. Both are autobiographies, with all that entails. There's also White's memoir The Devil in the Kitchen which is also a great read. For more contemporary, Blood, Bones, and Butter by Gabrielle Hamilton and Notes from a Young Black Chef by Kwame Onwuachi.
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May 17, 2024 22:03
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My favorite bit from Pepin is how when he was just entering a kitchen he heard the restaurant had some "alligator pears" in the fridge. Since he loved pears he snuck back and stole one and just bit right into it and that's how he first tried avocado
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May 17, 2024 22:12
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prayer group posted:bro is making Loaf Funniest post in this thread, full stop.
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May 18, 2024 05:45
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