food

We're in tough times, so I'm going to share some ways I personally spice life up:

• Dehydrated/Frozen vegetable scraps for stock. (Makes it really easy to peal onions too, you can just cut through the 1st layer, remove it and put it in the scrap box) Carrot tops/Bell pepper cores with seeds can also be added to a veg stock.
• If you're a fan of taters, a light soak makes them easy to clean with a dedicated scrub, after you remove eyes and sprouts (they're unsafe afaik) you can keep the peels in slightly acidic water to preserve freshness and add to meals later. (I add about quarter teaspoon to a liter of water and idk how long it can last for, but I always use them within a couple days.) It's a nice way to add something to a stir fry. Alternatively, if you're adding them to the scrap box pat them down with a clean towel after soaking them.
• If you're just making some veg soup (you can also do this with the peels) roast them in the oven 10-15 minutes 180c
• Should you find yourself be using sets of dry herbs regularly, don't keep them all in separate jars make a masala.
• Fermenting is not for everyone, but if you're into it sauerkraut is probably the easiest stuff to make at home. 2 teaspoons per a kg of cabbage, shred it and cover it with salt (Caraway seeds good addition, optional) then you have to give it a really good massage VERY IMPORTANT DO NOT SKIP, it has to get a bit squishy and the brine is what you're after here, pack the cabbage down with your fist into a wide top jar, pour the brine in and weigh it down with a bit smaller jar on top, you have to keep all the cabbage below the brine or it will mold . Let it ferment in room temperature away from sunlight up to 1 month, if you prefer it mild good time to start tasting is 1 week, once it's done you can transfer it to fridge to stop it from fermenting.

Disclaimer: I'm not a good teacher, not trying to educate anyone. I'm just lonely and wanted to share my interests. There are countless more qualified individuals/culinary resources to consult. They can tech you how to do anything I do better than I do.

I highly encourage to simply ignore me and link better resources in the discussion section.

i used two cans of romano beans, one onion, half a green pepper, tomato paste, big spoon of jamaican curry powder, a bit of cumin, some shiitake mushroom seasoning, maggi seasoning, salt and pepper, and a quarter can of coconut milk.

just fried the chopped onion, green pep and tomato paste then added the beans, spices, and water to simmer for about ten minutes. took it off the heat and stirred in the coconut milk and maggi. very warm and creamy and tasty.

cross-posted from: https://hexbear.net/post/9341143

FDA upgrades recall of frozen blueberries sold at Publix to highest health risk level

August 19, 2026

The Food and Drug Administration upgraded a recall of frozen blueberries and mixed berries sold at Publix grocery stores across the U.S. to the highest health risk level on Tuesday, according to an enforcement report. Publix on July 29 announced a recall of four varieties of frozen GreenWise organic blueberries and mixed berries sold at stores across eight states over potential E. coli contamination.

The FDA is now categorizing it as a "Class 1" recall, which the agency assigns to product recalls "in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death." Twelve people infected with the outbreak strain of E. coli have been reported in two states, according to the Centers for Disease Control and Prevention. No deaths linked to the outbreak have been reported.

The following products, shipped to Publix stores in Alabama, Florida, Georgia, Kentucky, North Carolina, South Carolina, Tennessee and Virginia, are under recall. They should be discarded or returned to Publix for a full refund. Their expiration dates are before Feb. 9, 2028.

• GreenWise Organic Whole Blueberries, 10-ounce, UPC 41415-06453
• GreenWise Organic Whole Blueberries, 48-ounce, UPC 41415-12053
• GreenWise Organic Whole Mixed Berries, 10-ounce, UPC 41415-06753
• GreenWise Organic Whole Mixed Berries, 48-ounce, UPC 41415-12153

E. coli, a large group of bacteria, can cause illness characterized by severe stomach cramps, diarrhea and vomiting, according to the FDA. In severe cases, the bacteria can cause hemolytic uremic syndrome, which can lead to kidney failure and be life-threatening. Last week, the FDA also upgraded an egg recall to the highest health risk level over potential salmonella contamination.

https://www.cbsnews.com/news/blueberry-recall-fda-class-1-risk/

just made this for breakfast and alongside rice it will be our leftover for a good while!

i used a little shiitake mushroom seasoning, some mama sita's caldereta seasoning, spoon of tomato paste, two cans of black beans, one onion, half a green pepper, some frozen corn, salt and pepper, bay leaf, and a spoon of vegan butter.

just fried the onion and tomato paste then added water and simmered the beans and spices for 20 minutes give or take, then added the frozen corn and green pep near the end.

I thought it might be special flavor but it's a "special" can.

a limited-edition collectible can

Tofu Recipe

Instant Ramen Brand

Some vegan lentil soup I made with carrots, leek, and celery. Bread wedges are also here for dipping. It was very savory.

I used tuna from the pouch, spicy jalapeno flavor, and shredded taco cheese.

(Not my photo.)

Damn, I made myself hungry.

I stumbled on this archive.org profile.

It has a lot of items, many of which are cookbooks that look good. Predominantly of vegetarian/vegan + international cuisines, especially middle eastern. And DIY food stuff like pickling, gardening.

Sprinkled though with lib/left literature, non fiction and films, especially pertaining to Palestine, some China.

I don't see any of that DRM trash, everything can be downloaded or read in browser. So get it while the getting is good.

Edit to add: store brand, not Sabruh.

• cereal made by Kellog then packed with sugar post ww2 due to huge sugar surplus then sold directly to kids and convinced everyone that it was good for you somehow. The Vietnamese eat Pho for breakfast which is why they won the Vietnam war.
• The low fat craze convincing everyone that unsaturated fats are bad and putting sweetners in everything
• dairy industry convincing everyone to drink milk even though adults dont need milk and large portions of the population are lack toes intolerant
• the food pyramid that put wheat and corn into everything and continues to do so making my coeliac ass life very difficult
• italian food isn’t even real
• contemporary protein craze to sell cheese creating waste product and probably combat vegans by making raw meat eaters filled with worms

Any others im missing?

I know the morally correct way to do chickpeas is soak them the night before, but I forget to do this constantly and so recently got a can to keep in the cupboard for nights we forget to pre-soak the things. But canned chickpeas are almost fishy?

I guess it's because they sit in the chickpea water for so long, but chickpea water is supposed to be good for you! Taking these out of the can and using them immediately, they still taste like they're... about to go off?

Idk pls post ur canned chickpea impressions here.

Used up all the leftover beans from a big pot we made yesterday. Drained them and combined with minced bell pepper, red onion (rinsed off in the colander so it's not so strong), one ear of corn cut straight off the cob, a few shredded carrots, most of a bunch of cilantro, some green onions and about 3 limes. Can highly recommend if you need to jazz up some leftover beans into an entirely new meal, was also great to eat on a hot day

So last week when I went grocery shopping, there were cherries on sale. I'm not very impulsive when it comes to money for the most part, but food being on sale activates too many parts of my brain to pass up. I see that there's a deal and that lights up my brain a little bit. Then I see it's a yummy food. Then I see that it's something that isn't horrible for my health. Then I think "Huh if it's on sale that must mean it's going bad soon, I don't want insert food here to go to waste!". Anyways, I got 3 pounds of cherries for $5 and I gotta use them up. I actually like cherries quite a bit, however the autist in me needs them to be at the perfect stage for me to enjoy them regularly, and I've had these cherries in my fridge too long for that.

However, not all is lost. I've been in culinary my entire adult life so I'm good about using the stuff that's going bad soon. My girlfriend doesn't really drink anything other than water and coffee, except she does love a cherry limeade after work. So here's my plan - I'm gonna pit all the cherries and put them in a pot with some water and sugar and boil them to make a cherry syrup. Then, I'm going to strain the cherries and smash them up to make something spreadable out of the solids, probably add some orange. A cherry and orange PB&J sounds absolutely phenomenal, but I'm not sure if my idea to use the solids will work out so well since I am going to be boiling out a lot of the flavor. Oh well, not like it'll cost me any extra to try, worst case scenario I have lots of friends with gardens that'd appreciate the compost.

Does anybody have any tips or ideas?

Shredded beef. The dipping sauce was good too, I can see these being a street food favorite.

So a new mexican joint opened near me and is pretty cheap and not absolutely terrible for my diet, unlike pizza, lol. I got steak fajitas tonight and wow so good! This place is mostly street food staples like fajitas I mentioned, tacos, nachos, burritos, etc.

Literally the one good thing about the usa is the immigrant heritage of all these great dishes.

Hi, I'm curious what ferments and pickles people know/do.

I regularly make kimchi, as vegan kimchi is a bit hard to come by. I tend to add a bit of msg to help fill out the flavour btw so 100% recommend that if you are making it.

Recently I discovered szechuan lactofermented pickles: https://blog.themalamarket.com/sichuans-naturally-fermented-pickles-pao-cai/ (ok site, got sloppified in 2025). They're a tasty way to use the excess hard veggies from the garden, and certain stems of greens ferment ok.

Oh yeah, I've also tried making soymilk yoghurt but it always ends up tasting a bit tofuy. I wonder if anyone has a vegan yoghurt that works?

I want to get more stuff going, and branch out into pickles and fermented sauces. So I'm keen to know what other people to :)

Tonight I made poached chicken breast with gravy served with sauteed mushrooms with salt and pepper.

Pretty proud of myself! I moved out of my comfort zone of purely comfort foods like pasta and sausage and peppers. Now I'm eating more rice and beans, lean cuts of chicken and pork, and incorporating more veggies into my meals.

I'm nowhere near the level as some of the chefs here on hb, but for being a bachelor looking after myself I'm doing well!

Lemons for lemon water, time for what the kids call a..lemon party

Tall glass of 3 ice cubed water plus two slices of squeezed lemon is literally the perfect beverage.

First, the salmon and tuna fisheries are not sustainable. The bluefin tuna was on IUCN endangered list before it got controversially taken off the list in 2021 due to lobby from the fishing industry. Most salmon and tuna are "farmed" aquaculture. These aquaculture have really high environmental impact, as they dump a lot of toxic waste and antibiotics into ocean. They are also breeding ground for diseases that impact natural wild salmon and tuna population. Finally, they have adverse affects on traditional low impact, and often Native-owned fisheries.

Sushi is also incredibly BORING. It's just raw fish on rice with no seasonings except for soy sauce and wasabi. All these environmental waste and destruction for a texture. Go eat some stir fry vegetables, tofu, and beans with actual seasonings. The non-boring sushi are all abominations of mayonaise, sweet soy sauce, and ultraprocessed fish paste like surimi made to cater to western burgereich palate. Vegetarian and vegan sushi options suck, they are just raw cucumbers and avocado on rice with these same abominations of mayonaise and ultraprocessed condiments. Non-japanese people who unironically enjoy sushi are all be pretentious, annoying shitlib, search your feelings Luke you know it's true. Learn to cook real warm food with proper seasonings like actual humans, or at least appreciate food that takes actual artisanal skills to make like hand made dumplings and noodles. I've had enough of seeing people eat sushi, all these people should be shamed. Walahi when the proletarian Revolution came, we should issue a fatwa to make eating raw fish haram.