food

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

Ceramic? Stainless steel? What should I get? I'm getting a lot of mixed answers and "AI" bullshit from trying to research it myself.

My favourite culinary species outside of chanterelles and morels. They have a much richer meat flavour than an oyster mushroom, very close in taste and texture to beef pot roast. They typically associate with conifers in wet high elevation (2000m~) forests, fruiting from now until Septemberish. These and Boletus edulis make good novice foraging targets because they're easy to identify and the lookalikes are distinct.

I cut it into strips after soaking it to remove bugs and stripping the outer flesh, then sauteed them in olive oil with pepper/salt/garlic powder. It's the only specimen I found today and weighed about 1kg.

I feel like reverse engineering substitutes and basic concepts out of doing a lot of recipes sucks ass. How do you do this better, preferrably without getting someone from that region to teach you because where I live is not that kind of melting pot

I'm posting this on both the account of the title amuses me in both languages and it's a good recipe for getting rid of whatever is about to spoil. What if a solyanka was northern german?

It's an old poor people food recipe back from tenured civil servants were poors.

You need:

• 3 Tbsp of Neutral Oil

• 500g of Mincemeat (or vegan equivalent thereof and preferrably) or really just any type of meat like protein

• 6 medium pickles

• ~250ML of broth

• some pickle juice

• some carbohydrates

• whatever seasoning you have

• Prepare the carbohydrates whatever. Roast your potatoes, cook your pasta, boil some rice

• fry up the meat in the oil

• add cubed vegetables as long as they sort of fit together on taste basis

• add broth and braise until it's reduced to a bit viscous

• add pickles

• simmer for 10 mins

• add pickle juice and seasonings

• simmer for 10 min, reduce depending on the amount of pickle juice until the sauce is somewhat viscous

• pour over prepared carbohydate

• eat your slop (positive)

When I lived in Japan a long time ago I bought Prince of Peace tea. I bought it here in the US recently and I don't care for it much. I don't know if it's different in Japan or my tastes changed.

• What "untraditional" tea do you like?

• Is there a brand of ginseng tea you like?

Some crossover with /c/neurodivergent here. Got diagnosed with ADHD this year and have been on Concerta for a month or so now. I think it's helping overall. However, I used to drink about 20oz of coffee a day, and now that I'm on stimulants, I'm cutting back some (the full intake would likely make me way too jittery - I accidentally drank a bit much one day and it was.... wired). At the most I'm making 2 aeropresses in the morning.

I got myself a nice-ish entry hand grinder -- the goal here is to enjoy the cups that I have more. I was wondering if any of y'all had good setups for the Zapatista blend. A lot of the coffee snob stuff online is for lighter roasts, and I know that's probably not our commie coffee. I started making this one today and it seems like a nice starting point, but for those who know more how might you tweak this? Do you have your own setups you enjoy? I'm not gonna invest any more into gear ATM (if I'm not laid off though, I'm gonna get a moccamaster and a nicer electric grinder for when I have company), but any aeropress suggestions?

Also, general coffee thread. I can say I'm already making better coffee than my AIO batch brew setup, but that's no surprise.

HOLY SHIT THESE ARE SO GOOD AND I HAD NEVER HEARD OF THEM UNTIL TODAY AHHHH

Just cooked a ton with some bok choy, tofu, and udon and it was a banger of a meal

I've been thinking of ordering from one of those what I like to call bachelor chow services such as Huel or JimmyJoy. I'm disabled and often don't have the energy to cook for myself but I really want to order out less. Would this be a good investment? They are around 2-3 dollars a meal, but shipping kills that.

It's got ginger, cucumber, lemon, and lime. I made a hat for the urn from tinfoil so it's a bit airtight ig. My dream is to drink it for the next 4-5 days but I don't want to get sick.

Produce is really cheap by me and all I want to eat is various fruit salads. I am too lazy to fully efficiently extract the yimmy and the yummy from each fruit, so I thought I would use them to make yimmyyummy water.

Also! Don't be afraid of a few savory or aromatic ingredients in a fruit salad!

Recipe:

• Big cucumber diced smallish
• Raspberries (3-4 oz? I ate a few)
• 3 Plums diced into bigger pieces (they are the anchor)
• 2 limes ( juice + ~4 cm x 1 cm of zest very fine chopped)
• 2 little lemons ( juice + ~4 cm x 1 cm of zest very fine chopped)
• 1 bunch (5-6) green onions
• 1 bunch cilantro
• Pinch salt
• 1 nug ginger very fine chop
• BIG "pinch" table or brown sugar

Do everything how you would think, and dissolve and mix the sugar, salt, ginger, and cilantro into the juice to make kind of a dressing. This is really good with firmer, tarter plums. I used black plums and it's really pretty!

Doesn't need to be vegan, but totally rad if it is. Had some bok choy cooked in a miso sauce last night with some fish on top that fucking rocked, and I want more bok choy.

Any favorite recipes or anything?

With some avocado and red onion. Yummy and refreshing!

Six bucks. Watermelon was picked Wednesday, limes were picked Thursday.

Going back for avocados and sweet/white onions tomorrow when they swap produce. You can pry the avocado toast from my soft dead millennial hands.

I like the way she chats with the locals

(not my pic)

Honestly, it's one of my favorite foods. I'll eat a portobello mushroom in just about anyway. I love the burgers, stuffed mushroom ideas like you see in this picture, eating them in pasta, on top of pizza, and in any kind of sandwich, really. Sometimes, for sandwiches, I'll slice them super thin and have them imitate deli slices in a way. I add hummus, nooch, and seeds for more flavor and protein, and I like to use crunchy vegetables like peppers and onions (I typically eat them raw with my mushrooms to keep them very crunchy). If I add leafy greens, arugula is my go-to.

I cook for a group of beanis soup enjoyers but I'm looking for recipes that are a little more seasonally appropriate

Fun fact: mine looked nothing like the website picture because I altered it to be vegan, less oily, and more saucy. I included a link to the original but I'm putting my modified version below.

Ingredients

• 1/2 large yellow onion, or whole small one, finely chopped
• 6 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 lb cherry tomatoes
• 1/2 cup vegetable broth (I actually used a mushroom bouillon cube)
• 3 tbsp olive oil
• 1/4 tsp Kosher salt
• 1/8 tsp ground black pepper
• 1 (15oz) can crushed tomatoes
• 8oz (dry) pasta
• 1/4 to 1/2 cup of pasta water

Instructions

• Preheat oven to 400° F.
• To a large baking dish (mine was glass 9x13in), add all ingredients except the pasta. Toss to combine.
• Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.
• While the veggies are roasting, cook the pasta according to the package instructions. Drain after reserving 1/4-1/2 cup of pasta water.
• Immediately toss the cooked pasta with the chickpeas and tomatoes after the veggies have roasted, adding 1/4-1/2 cup pasta water as needed to thin. Season to your liking.

Do I Need to Refrigerate Ketchup? An A-to-Z Guide to Storing Condiments
Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown.

You keep mustard in the fridge, but your partner (or roommate or dad) balks at the idea. Who’s right? The fine print on the bottle, on nearly all of the bottles — “refrigerate after opening” — isn’t much help.

Turns out, that urging is rarely about health risks and more about quality, said Abby Snyder, the associate professor of microbial food safety at Cornell University.

Dressings separate, bright sauces darken and fiery flavors fade, given enough time. Spoilage microbes might even get a foothold, making condiments and other ingredients unpleasant but not unsafe to eat. All of these processes are slowed or even halted in the fridge, but they’re already heavily inhibited by low levels of water (which bacteria need to survive) and high levels of their nemeses (salt, acid, sugar, active probiotic cultures or other preservatives).

So do you even need to refrigerate? “A good rule of thumb: If you bought it from the refrigerated section at the store, it should stay in the fridge at home,” said Carla Schwan, the director of the National Center for Home Food Preservation at the University of Georgia.

For everything else, other than a handful of examples below, consider your lifestyle. “If you use it often and it’s shelf stable, keep it in the pantry or on the counter,” said Lisa Cheng Smith, the founder of the Taiwanese pantry shop Yun Hai. “If you use it more rarely, put it in the fridge to make sure it stays in peak condition.”

A few other tips for making your condiments last: Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation. (If you live somewhere hot and humid, you might need to move through them faster or keep more in the fridge.) And always use a clean, dry spoon or knife — no fingers — to avoid planting bacteria or the moisture they crave.

Below you’ll find everything you need — informed by food safety microbiologists, fermentation experts and the manufacturers and purveyors themselves — to help you make the call on 22 common staples, and set any debates to rest. (Yes, you can move the peanut butter to the cabinet now.)