food

Ice cold water at the ready though, it's still pretty hot.

I did this without any cornstarch coating on the chunks, but if you want a crispier texture, cornstarch coating sprinkled over the soya chunks before coating it with the marinade is definitely recommended. It'll taste great either way.

Recipe

Soya Chunks (Baked):

• 1 cup dry soya chunks
• 4 cups water
• 1/4 tsp salt

Marinade:

• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1/2 tsp onion powder
• 1/4 tsp garlic powder

Instructions:

1. Boil water with salt in it.
2. Pour over soya chunks in a large bowl.
3. Let the soya chunks sit for roughly 20 minutes.
4. Drain soya chunks, rinse them with cold water, and squeeze out excess liquid with your hands.
5. Add soya chunks to marinade after mixing all ingredients together.
6. Toss soya chunks and let the marinade coat.
7. Let the soya chunks sit for at least 15 minutes.
8. Preheat oven to 375°F (~190°C).
9. Put soya chunks on the baking sheet and cook for 25 minutes after the oven is done preheating, flipping halfway through.

General Tso's Sauce (Microwaved):

• 1/2 cup water (vegetable broth is good, too)
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 1.5 tbsp rice vinegar
• 1.5 tsp sriracha (chili garlic sauce should work, too)
• 2 tsp agave (maple syrup should work, too)
• 1/4 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger

Slurry:

• 1.5 tsp cornstarch
• 1.5 tsp water

Instructions:

1. Mix all ingredients (except the slurry) together in one container; stir everything together.
2. Create a cornstarch slurry by mixing together the cornstarch and water until there are no "lumps."
3. Heat up the mixture in a microwave for about 2 minutes.
4. Add about 2 spoonfuls of the heated sauce to the cornstarch slurry, and mix it together until everything is totally combined. Add the slurry mixed with the 2 spoonfuls of sauce to the main container and stir it in thoroughly.
5. Microwave for 30 seconds.
6. It should have a "glossy" texture when it is does, meaning you should be able to see the back of a spoon in a transparent kind of way when you coat the sauce over it. If it does not have that texture yet, heat it up in 15 second bursts until it reaches that point, stirring every time.
7. Add the soya chunks to the container, toss the sauce all over the chunks, and sprinkle the sesame seeds on top.

"Lo Mein:"

• 4 oz (112 g) whole wheat spaghetti
• 1/4 tsp salt

Sauce:

• 0.5 tbsp toasted sesame oil
• 0.5 tbsp soy sauce
• 0.5 tbsp rice vinegar
• 0.5 tbsp agave
• 1 tbsp reserved pasta water
• 1/4 tsp garlic powder

Instructions:

1. Boil spaghetti with salt in water according to the package instructions.
2. Reserve 1 tbsp of pasta water, drain the spaghetti, and mixed the cooked noodles with the sauce mixture plus the 1 tbsp of reserved pasta water in a container. The sauce does not need to be heated up and should coat the spaghetti just fine.
3. Serve with the soya chunks. I added sriracha and sesame seeds on top, as you can see.

Like the title says, I found that my (thankfully not huge) bag of rice has bugs in it. They don't look like rice weevils to me, they honestly look more like suuper tiny flies or something with wings, but idk. I found a couple dead ones and then when I found a live larvae I poured the entire bag out into a pan and put it in the oven where it is now.

Its kinda gross but I assume if I kill them all in the oven I can put them in a fresh airtight container and still use the rice? Any idea what kind of bug they could be? Should I deep clean the whole kitchen and bleach the cabinets and sprinkle diatomaceous earth and make a sacrifice to the bug gods?

Does anyone bother with the whole "freeze it before storage" process to kill them? I assume in this case they got into the bag somehow, didn't come from the factory like that, otherwise I would have noticed sooner (I go through rice slowly)

edit: yeah it doesn't seem to be very many bugs, I went through it after it cooked in the oven a while. going to let it cook longer at a low temp to be sure and then do the new container plan

it's a sweet and sour dessert soup, really quick and simple to make! my grandmother would make it as a treat when i was young and now i make it vegan 😈

the ingredients are one jar of sour cherries (you can use fresh cherries i just don't), water, coconut milk, some flour for thickening (save some juice from the cherry jar to mix the flour into before adding to the pot), some whole cloves and cinnamon stick (i put the cloves in a metal tea strainer so i can take them out easy after), sugar to taste, and lemon juice to taste (if you like it more sour like me)

if you like it more sweet or more sour you can do that, if you want the soup to be super thick or thin that's all fine too (just adjust how much flour you add). basically make it however you'd best enjoy!

we prefer to have it chilled (really refreshing on a warm day) so after getting it to a boil and infusing the flavors, you can let it cool completely and chill in the fridge.

when cold, keep in mind that any sourness added while cooking can taste stronger. and when serving sometimes it's tasty to sprinkle some ground cinnamon on top if you like that!

There has to be some elite grandma tech for this.

Where I live even with all the precautions in the world my onion and garlic powders in particular absorb moisture very quickly and turn into rocks that I have to chip at to use.

strats?

"Fried" optional I suppose, but I would love to get a couple of peoples' favourite recipes for ways to cook beans for eating with rice.

I would prefer not just re-posted recipes from the internet if that isn't too snooty.

Bonus points if it requires me to add more spices to the cupboard.

i've been preparing mine the same few ways for a while and i'd like to get some more ideas and make a change. how do you prepare yours?

cross-posted from: https://hexbear.net/post/7991236

cross-posted from: https://hexbear.net/post/7985434

cross-posted from: https://hexbear.net/post/7985432

cross-posted from: https://hexbear.net/post/7985431

cross-posted from: https://hexbear.net/post/7979520

cross-posted from: https://hexbear.net/post/7975174

I just hope to reach my goal; you are my only hope. https://chuffed.org/project/150674-support-umm-mohammeds-family-to-rebuild-their-future-and-to-survive-amidst-the-genocide https://chuffed.org/project/150674-support-umm-mohammeds-family-to-rebuild-their-future-and-to-survive-amidst-the-genocide

cross-posted from: https://hexbear.net/post/7999827

cross-posted from: https://hexbear.net/post/7996125

https://chuffed.org/project/150674-support-umm-mohammeds-family-to-rebuild-their-future-and-to-survive-amidst-the-genocide

(vegan) A Tahine made with eggplant, red and yellow bell peppers, carrot, tomatoes, cilantro, parsley and garlic. there is also a little thyme and oregano in the sauce. The basmati rice was cooked with roasted vermicelli noodles.

I'm gonna retract some of my statement's about Gammon food.

Playing with a new ingredient. No CW because they're both vegan

"The Solitary Gourmet" is about a businessman who travels all over Tokyo for work. This is a drama series that depicts a man quietly touring the town's restaurants alone.

There is no flashy story development or narration. He just quietly enjoys his meal. The film carefully depicts the indescribable "joy of eating" that comes with such moments.

Recently been turned on to the goodness and versatility of this ingredient. Aside from the obvious dishes, what should I try it on?

Made this all myself and I think the most expensive part was the chutney which was a little pricey

I live in a small apartment complex above a commercial space in a huge city, dead center of downtown. recently this space has been rented by a string of doomed businesses, currently a very poorly conceived and executed theme cafe/restaurant that uses AI art and just emanates a cursed vibe overall. I have to walk directly past/beside it to enter my building now and it's honestly embarrassing. also they trashed our back alley and now it's a rat paradise. hate these ppl.

I've put in my hours making breakfast and brunch for friends and myself (often just myself tbh) but I used to really enjoy going to select diners in other places I've lived, like the long-gone Moe's (RIP!!!) in Montreal - places where the food was cheap and dependable and you just liked being there. so naturally I have been daydreaming (and note-drafting) about what I would do with the space if someone were to hand me the couple hundred g's for the equipment and lease after this place inevitably shutters. (not very likely but dreaming is free.)

It's been fun to build a menu, conceptualize items, and think about how I would manage the space and manage orders and stuff. I actually devised and made a delicious new pancake this morning, great fun. I've been feeding them to neighbours and my roommate and it's been all raves. I've been just openly raging and despairing over (gestures at everything that's happening) and there seems to be no protest activity here so this has been a nice lil wholesome activity/distraction

I guess my q's for fellow hexbears, I know we're not exactly pro small business tyrants around here but I was wondering if anyone had a resto concept they batted around in their heads a while even just for fun, and also if anyone had some cool diners they wanted to shout out (alive or dead) or had any thoughts on what makes a good diner or shared eating space generally.

With shelf stable pickled salad, fried rice, pork chow mien, an effervescent beverage and delicious food bars, the Chinese PLA has come up with an effective cold weather ration that has reasonable nutritional value and utility overall.

Looking to replace my shitty ones. Also, spring form or no?

https://bsky.app/profile/cstross.bsky.social/post/3mfwkji7quy4k

A minivan with extended roof specialized conversion designed to provide enough standing room for a vendor to cook. Despite their small size, these vans were often fitted with gas stoves, steamers, and refrigeration to meet health and safety standards for mobile food preparation.

https://xcancel.com/Knowledgepoint/status/2019666531412766822

It's Toor Dal, actually. From a packet but still very delicious, reasonably easy, vegan, and I haven't crunched the numbers but extraordinarily cheap. I should have tried cooking more Indian stuff years ago, this is great

My oven pancake game is on point these days, look at all the bubbling! I put sourdough starter in it and it tastes amazing.

Sprouted fava beans soup.

It's one of my favorite easy dishes and so I wanted to share it with my -loving comrades

In case you don't know how to get some beans to sprout :

• Cut an onion and a lemon in half, and add them and the sprouted beans to a pot of boiling water.

• Add minced garlic, some chopped carrots (optional) and 3 bay leaves.

• Season with salt, black pepper, cumin and dried coriander.

• Put the lid partially on and make sure to skim the foam off of the soup. It's gonna take 20-30 mins to cook.

• Now heat up some oil in a pan and fry 2 table spoons of minced garlic till golden yellow, then add it to the pot once the beans are cooked. Serve it with rice or pita bread.

P.S.: You can use vegan broth instead of water, and you can threw in a couple of small onions as well.