food

• What are some seasonal beers that you like?

• Halloween

• Christmas

• Etc.

I do not recommend Jack-O. I hoped for a pumpkin vibe. It's way too sweet for my liking.

This looks terrible.

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

Limnocharis flava (commonly known as yellow velvetleaf, sawah flower rush, sawah lettuce) is a species of aquatic flowering plant which is native to Mexico, Central America, South America, Cuba, Haiti and the Dominican Republic but widely naturalized in southern and southeastern Asia: India, Sri Lanka, Cambodia, Burma, Thailand, Vietnam, Indonesia, Malaysia, Brunei and southern China (Guangdong, Yunnan).

Owing to its flat taste, in some areas it is considered "poor people's food" or emergency food, eaten whenever there is not much else left. This characteristic was put into song by Muhammad Arief, in the 1940s hit Genjer-genjer in the Banyuwangi language in Java.

https://en.wikipedia.org/wiki/Genjer-genjer

Genjer-Genjer (lit. 'Sawah lettuces') is an Osing language folk song from East Java, Indonesia, written and composed by musician Muhammad Arief. The song was written as a description of the condition of the people of Banyuwangi during the Japanese occupation period. The song focuses on the struggle of the peasants, who were forced to eat sawah lettuces – a plant initially considered a pest – to survive.

The song was first recorded during the Japanese occupation of the Dutch East Indies in 1942 by Muhammad Arief, arranged for angklung; the Japanese military occupation government used the song as propaganda to encourage Indonesians to live austerely during wartime as crops were diverted to feed soldiers on the frontlines, leading to widespread famine and starvation.[1] The propaganda campaign introduced Indonesians throughout Java to the song.

In the late 1950s and early 60s, Genjer-genjer gained popularity throughout Indonesia, and the country's political left began to take interest in the song. The song's themes of peasant hardship and perseverance resonated with the Communist Party of Indonesia (PKI) in particular. In the 60s, the song gained more familiarity and popularity with Indonesians as it had air time on television through TVRI and radio through RRI. Well-known musicians also came to record Genjer-Genjer, most notably Bing Slamet and Lilis Suryani.

And finally, here's the recipe

https://www.youtube.com/watch?v=0xZfb52Zmrc

guh.

Shit's banging, I love the texture of it and it's such a huge portion for only $1 and change for the instant soup.

Sorry, I didn't take a picture.

1. Prepare cabbage by removing exterior leaves and give it a rinse. Don't waterlog it! Make sure to remove the tough, bitter core.
2. Cut into wedges
3. Preheat oven to 250 F
4. Use an oven-safe pan, add some olive oil and put on med heat
5. Put wedges in the pan, one of the flat sides down
6. Coat other side in sriracha
7. Use tongs if you got em, flip once the down side has some browning. Be careful because the wedges try to fall apart.
8. Coat remaining side in sriracha
9. Turn down the heat and add a good bit of butter. You want enough to coat all the wedges and have some covering the bottom of the pan. Sub olive oil if you're vegan.
10. Add salt and pepper. Do another healthy drizzle of sriracha
11. Cover pan (doesn't have to be tight) and place it in the oven
12. Cook for 1 to 2 hours, you can check doneness with a fork. The cabbage will retain texture, it won't turn into a goopy mess unless there is too much fat or not enough evaporation.

I've done this with green and napa cabbage. I'm partial to the green cabbage because it's significantly cheaper and retains more crunch. Napa cooks faster and has a meaty taste. Wedge size affects cook time most of all. If you're working with big wedges of green cabbage, you probably need upwards of 2 hours. Most napa will probably be done after an hour.

I think it would be interesting to use a kimchi coating instead of the sriracha, I might try that sometime. I probably wouldn't add onion or garlic as-is because I feel like it would cover up the taste of the cabbage.

You can make it in bulk at the beginning of the week and just pull some out to put in stir-fry or as a side. You can even re-use the butter/oil for other things just keep in mind it will have some water in it.

Everyhing I was able to find online with ten minutes of searching was >10CAD/kg

Is a byproduct really supposed to be this expensive?

Specifically looking for recipes that are relatively cheap, filling, and aren't too time-consuming so I can keep up a routine without getting burned out. I have a 10 cup rice cooker so rice combined with other things would be pretty easy. I have a Costco membership and there's a restaurant supply store near me, as well.

You know I'm right, don't even try and fight me.

Tofu pudding is a very soft and mildly flavoured tofu that is often eaten as a sweet snack. A famous variation is slightly sweetened tofu in ginger syrup, but there are endless variation.

I myself am partial to savoury or spicy broth and toppings (pictured: black vinegar, ricewine vinegar, soy sauce, chilli crisp, zha cai, spring onion).

If you look up how to make it online you would come away with the impression it is difficult, those people are wrong. It is easy to get "good enough" results and I'll tell you how.

A note: it's best made fresh, this was made last night and it's already firmed up a bit from pressing the water out under its own weight.

First, make soymilk the lazy way (Only needed if you can't buy normal, plain, soymilk):

Ingredients: 1 part soybeans, 8 parts water, extra water for soaking, optionally salt or sugar.

Equipment: High speed blender, measuring cup, pot to cook in.

1. Soak 1 part soy beans to 8 parts water, 4 hours is fine but overnight is convenient.
2. Pour off the water and rinse
3. Grind them in a high speed blender with 1/2 to 3/4 of the measured water.
4. Filter the resulting liquid in a fine mesh.
5. Take the pulp out of the filter, mix with the reserved water to extract anything remaining, and filter this.
6. Discard the pulp.
7. Put the solution in a pot on the stove and gently heat. A light simmer is as far as you want to go but just prior is best. Stir regularly during heating.
8. It will foam a lot, continue gently heating adjusting to avoid foaming over. Do not skim the foam.
9. After around 20 minutes of being near boiling the foam will mostly go away. Your soy milk is cooked now.
10. If you want to season it do so now.

You can use it now or fridge it for later.

Second make dou hua.

Ingredients: Soy milk, gypsum.

Equipment: Measuring jug, scales, steamer, bowl that fits in steamer.

1. If using hot milk let it cool slightly. If a skin forms you can eat it, it's delicious.
2. Dissolve ~8g gypsum per 1L milk in a small amount of the milk.
3. Add that slurry to the milk and mix it well. If the milk is hot work quickly as it will start to coagulate and you want the bulk of that to happen as it sits undisturbed.
4. Put the soymilk in something that fits in a steamer, cover it (lid/plastic wrap/whatever) and steam it for 15 minutes.
5. Enjoy!

If you've tried it does it taste chickeny or does it just taste like savory salt powder

this brand was shilled for in a recipe i was looking at for a marinated tofu souvlaki and idk if it makes shit taste like chicken then i could unleash a whole flavor country on these vegans

besides (cause I already use them in that)

they're really tasty! But since you can only buy them by the can I'd like to have multiple things I can make them with/ways to use them

There was a discussion here a while ago about how to store bread and as I was doing my daily bread baking today it came to my mind.

So here's how I do it. I slice the bread and put a piece of baking paper between each slice so they don't freeze together. I reuse the papers many times over.

Then I just put them in a ziplock bag which allows me to get the air out without squishing the bread, a sort of poor gals vacuum seal if you will. It helps it not collect frost.

Then I just freeze them and when I want fresh warm bread, I just pop a slice in the toaster straight from the freezer and it's glorious.

The bread is homemade spelt sourdough.

Kyaraben

Kyaraben or charaben (キャラ弁) is a shortened form of character bento (キャラクター弁当, kyarakutā bentō). Derived from the traditional bento box of Japan, kyaraben became a fun way to make meals for children beginning in the 1990s.

I was going to post a how-to link about bento (and kyaraben) but my google results were shit.

LA's autonomy and safety are being threatened with violence from local and federal sources. But that only draws the community more closely together in solidarity. LA is doing what it's best at, hanging out at the park, eating good food, being annoying, creating traffic, and shooting content!

As Angelenos came together to defend our rights and demand self-governance, the streets filled with the sounds of chants, music, and sizzling griddles. I joined the movement and tasted the flavors of resistance:

🍦 Nieve Artesanal – sweet, cold, and made with love by a local vendor. 🍩 Churros – crispy, golden, and shared freely among strangers who became friends. 🌭 LA Street Dog – bacon-wrapped and smothered in grilled onions, as iconic as the city itself.

This wasn’t just a protest—it was a celebration of community, resilience, and the right to be heard.

Okay so it's not just that recipe but I've also unconsciously been combining that with this recipe (and adding the mayo that the one recipe says is optional, going whole hog with it, the 2 + 1/3 cups of mayo) but like fuck it's so fucking good. I would have never thought mayonnaise and pasta would be good but like, fuck. I'm about to go eat another whole ass bowl of this shit.

I put in crumbled bacon and cooked ham diced super fine and it's like just so fucking fucked ass dank like fuck. But you could make this with vegan mayonnaise, and if you wanted to jazz it up they make bacon flavored tofu bits, and like, I'm gonna be real, I'm gonna make this shit at work and it's about to blow some vegan's dicks off

I am a huge mushroom picking enthusiast, it's been one of my favourite things to do since I was a kid. It's like finding real life treasure. And for 2025 it looks like the best time of the year has begun!

I have a spot or spots for most of my fav mushrooms and the chantarelles came weeks early this year, in abundance I've never seen before in my life! Here's a pic from the spot, everywhere was like this. We picked a big basket and two big bucketfulls in just a few hours two weeks ago.

Chantarelles in particular are both sort of amazing and annoying in how much manual labor they take to clean and prepare, each goes through human hands at least two or three times. It's been raining a lot and these were very wet and dirty. We processed them by cleaning by hand first and then washed them as there were lots of sand in them.

This is the haul after we ate a bunch fried on sourdough bread at the picking site:

After this we processed them in the oven so we can freeze them. They had so much water in them. I find that chantarelles do best if you freeze them, trumpet chantarelles & boletus are amazing dried. The oven method retains flavour and shape better imo than getting the water out in a pan.

The final pile ready to freeze was 3,1kg. It always blows my mind how little comes out of so much.

We have been eating them almost daily. Mostly with new potatoes and some protein and a salad. Tomorrow I'm making pizza from them.

Here is a very common way of eating these around here. The patty is made from free range highlander beef & black beans:

To be continued...

https://bsky.app/profile/vandoliers.bsky.social/post/3lt5s4zgfrk2q