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Huh, toxicity didn't even occur to me. I cooked a large batch of kidney and black beans on the weekend for chili. Boiled for 10 mins then put in 250F oven for 2 hours. Chili cooked for 2 hours too. Haven't poo poo my spleen yet.
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Jul 16, 2018 14:44
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Times like these I'm glad I have dual citizenship and can disown a country at my convenience.
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Jul 28, 2018 04:18
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TychoCelchuuu posted:No, we're vegetarian Hezbollah. So much for the tolerant left
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Jul 30, 2018 02:51
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GrAviTy84 posted:Someone have a link to Potehto's peach habanero ice cream? That was DnF, but infusing the custard with a split habanero is my favorite way to flavor a base.
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Aug 8, 2018 04:15
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The serious eats black-bean burger recipe is good. I periodically make a large batch with extra serranos and cotija and freeze in ziplock bag portions. Pan fry dusted with cornmeal. The protein term does gross me out a little - it's the implied interchangeability, another step to obfuscate the source. I don't expect anyone else to see it that way though. sweat poteto fucked around with this message at 15:18 on Aug 24, 2018 |
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Aug 24, 2018 15:14
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Waci posted:My favourite vegetarian alternative to burgers (and by far the most common one here) is a slab of fried halloumi, which tastes nothing like meat and is delicious in its own right I miss cheap haloumi so much  Just can't do it at 
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Aug 24, 2018 23:57
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SubG posted:They'd have to be cheap enough that changing the entire way the industry is structured (and subsidized) would be a net economic win. I completely agree, but I think it may actually happen (eventually).
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Aug 26, 2018 05:23
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therattle posted:The biggest catalyst to change would be taxing meat to take into account the carbon cost. We'll see battery farmed cows before that happens
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Aug 26, 2018 14:16
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When it's good food it's pretty entertaining, when it's comedy trash I just can't be bothered.
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Sep 22, 2018 01:39
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Rum french toast is a good babbish https://www.youtube.com/watch?v=evzWEXpW1pM
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Sep 25, 2018 03:03
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I like the serious eats brown butter recipe. Works well as muffins too. Sometimes I'll throw green onions and serranos in too.
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Sep 29, 2018 17:53
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therattle posted:Hm, it calls for flour. I guess I’d sub in GF. I would also need to get sour cream and buttermilk. Ah true, forgot about that. There's a comment on it: quote:I’ve made this with corn flour, which is really fine cornmeal, and it was great. Just comes out even softer and fluffier. I think it'd be quite flexible. Likewise on the dairy I'd think yogurt would work too.
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Sep 29, 2018 19:10
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totalnewbie posted:I put kidney beans, black beans, garbonzo beans, and northern beans in my chili. Same. The serious eats vege chili recipe is great for a no effort, insanely delicious weeknight dinner.
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Nov 20, 2018 20:33
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Mark Wiens is doing a big tour of Pakistan at the moment which is p great so far.
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Nov 24, 2018 16:39
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Always had bottom or top freezers until I moved to America. Now I appreciate the extra freezer space in a side-by-side - keep it packed with stews, soups, curries, stock and so on. Single would be fine if I had a chest freezer elsewhere or something. Worst thing about current fridge is that there's one vegetables drawer and one huge meat drawer that is just wasted space so I keep some beer in there.
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Jan 12, 2019 18:07
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Suspect Bucket posted:Well I just made the best pasta salad I've ever eaten. Mixed some garam masala and mango pickle into the mayo/yoghurt/mustard, added peas and chopped tomato, little bit of salt and honey. It's marvelous. Sounds like bhel puri.
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Feb 7, 2019 01:37
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Wot he said. Loads of good veg* food outside western cuisine. (plenty inside it too.. make a soup, saute a veg, etc )
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Mar 7, 2019 17:15
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All my staple recipes are online: https://taterpies.github.io/recipes/
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Mar 7, 2019 17:35
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therattle posted:I love tossing oiled tofu in cornflour and roasting it until crispy. Huh, never thought of that - I figure cornflour dusted tofu would need to be fried not dry roasted.
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Mar 10, 2019 18:28
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Did you spread it on thick like peanut butter? Also vegemite is similar but a bit more mellow (and also better in every way fight me).
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Mar 18, 2019 16:06
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Ben Nevis posted:I have Vegemite and quite enjoy it. I find hard to like stir into a soup or something. Is marmite less viscous? Actually depends which country you're in. I remember it being more like vegemite in New Zealand, but the stuff in the UK is runny like thick honey.
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Mar 18, 2019 16:14
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Diamond train choo choo. My supermarket stopped carrying it so I bought 5 lbs online and just refill from the stash periodically.
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Jul 28, 2019 06:31
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Yep I've seen one of those sintered metal ones just shear in half when pressed. No bueno.
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Sep 9, 2019 05:06
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Wow they could have at least put it all in the dishwasher.
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Sep 30, 2019 05:54
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I cook 6-7 nights a week and bring lunch to work 2 days a week. Half the time that's a dinner leftover, the other half it's an instant ramen or a grilled cheese made at home and reheated at work. Freezer is jam packed with precious meal portions like pasta sauce, stews, soups, chili, dal and so on.
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Oct 11, 2019 06:46
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Carrot peels go in the scraps bag in the freezer for stock.
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Nov 21, 2019 20:35
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dino. posted:I had to do a hard reset on rice specifically because so much of my diet was rice that I was getting High cholesterol. How does that work since rice contains no cholesterol?
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Jan 4, 2020 02:41
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A classic thread on the topic: https://twitter.com/sarahtaber_bww/status/1086055093244432385
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Jan 24, 2020 04:06
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Pollyanna posted:I have sad news for you all: this kale recipe from Serious Eats really loving sucks. https://www.seriouseats.com/recipes/2011/01/cook-the-book-garlicky-mushrooms-and-kale.html You want this one: https://www.seriouseats.com/recipes/2016/03/roasted-potato-salad-mushrooms-shallots-kale-recipe.html also https://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.html https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html https://www.seriouseats.com/recipes/2012/01/best-vegetarian-bean-chile-recipe.html
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Mar 8, 2020 04:57
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mediaphage posted:The internet, by and large, is totally wrong about sourdough and wastes way too much. It’s not nearly as finicky as you think. You can leave it in the fridge for weeks or months at a time, add a tablespoon or two to a 1:1 flour:water mixture, and throw away the rest. Truth. Haven't touched mine since Chistmas. Going to wake it up and start baking regularly since I don't have time as an excuse any more. I read a recipe somewhere for sourdough pancakes using discarded starter. Pancakes aren't waste!
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Mar 20, 2020 04:55
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This is a good chutney if you have some tamarind https://rakskitchen.net/onion-chutney-recipe-how-to-make-vengaya-chutney/
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Apr 1, 2020 05:19
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Sun dried tomatoes (also kale and mushrooms, but the super intense dried/roast tomatoes are what zips it up) Edit: for baked mac
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Apr 23, 2020 05:50
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Hiding mediocrity with deliciousness is my entire cooking ethos.
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Apr 24, 2020 01:07
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therattle posted:It is. My son loves rice pudding (as do i) and I made one on Friday with cinnamon, saffron and lemon zest. Oh I'll try saffron next time. Coconut and lemon is my staple, with just a dash of cinnamon to help it thicken up. I'm hooked on eating it with a spoonful of marmalade on top.
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May 5, 2020 15:42
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That Works posted:In my experience acorns will have the better seeds to work with Also objectively the best squash. Except maaaybe delicata.
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Jul 2, 2020 06:59
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Correct, except in curries and noodle sauces.
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Aug 18, 2020 07:28
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Scientastic posted:Close  I started making marmalade with grapefruit, naval orange, blood orange, lemon and lime and there is no going back noooow
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Aug 19, 2020 02:06
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| # ¿ May 17, 2024 00:35 |
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I do not understand stuffing (as evidenced by this forums username). Savory bread pudding I can get behind. But apple and rice??
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Nov 22, 2020 02:37
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