food

A plant-based counterpart to what is most commonly known as "honey chicken" at American Chinese takeout restaurants.

This was homemade in the air-fryer. Here is the recipe:

Tofu

• 1 block firm (or extra-firm) tofu
• 2 tbsp soy sauce (tamari if you are gluten-free)
• 3 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Pinch of black pepper
• 2 tbsp vegetable oil

Sauce

• 1/3 cup agave
• 2 tbsp soy sauce (tamari if you are gluten-free)
• 1 tbsp rice vinegar (apple cider vinegar should work, too)
• 1 tbsp ketchup (tomato paste should work, too)
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1 tsp sriracha
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

Instructions

1. Press the tofu. If you have a tofu press, you can use that. If not, wrap the tofu in a clean towel, take something heavy like a pan, and put the pan on top with cans inside. Do this for anywhere from 15 to 30 minutes. The more water you get out, the better the texture.
2. Cut the tofu. Any size and shape you want is fine, but the way I did it, cutting it up into little cubes, worked great!
3. Season and coat the tofu. Do this in a container with every ingredient from the "tofu" section above (soy sauce, cornstarch, garlic powder, onion powder, black pepper, vegetable oil). Shake everything up to make sure it gets all spread out.
4. Air fry. I did it by preheating to 400°F (200°C) and cooking for 16 minutes, shaking halfway through.
5. Make the sauce. What I did was I combined every ingredient from the sauce section except the slurry. I microwaved that combination for 90 seconds, I stirred the sauce while pouring the slurry in, and I microwaved for an additional minute, stirring again every 20 seconds. Of course, you can do this on a stove top, too.
6. Toss the tofu and sauce together in a container.
7. Enjoy!

I put sesame seeds on top as you can see. Of course, this goes great with rice, noodles, mixed vegetables, or whatever you have in mind.

I have been traveling and today I present to you...the thing I saw in the Frankfurt airport.

Is it efficient? Undeniably. Does it probably work better than the normal way? Oh certainly. Produce less of a mess? Probably?

But the existence of Condiment Udders gives me a deep, aghast disquiet.

https://bsky.app/profile/beebrookshire.bsky.social/post/3m3s2gw7lbc2b

For anyone keeping track of my Friday night beer brewing festivities: here's my lager from around two weeks ago.

I fermented under pressure (12 psi) in a keg with a floating dip tube so it was drink ready a week ago. Some quick stats: single malt (pale malt) and a single hop variety (fuggles). I used 34 70 yeast which is a beast. No clearing agents like gelatin - if it lasts it'll clear some on its own. Rough math: 20 dollars or so in fermentables and hops for 4+ gallons of beer.

The wife loves it. I'm pretty happy with it. The spawn still thinks beer tastes weird.

And yes, we're carving a pumpkin today.

hiiiiii communists who live in my pc, do any of you know how to cook?

i don't. at all. a few days ago my roommate taught me how to scramble an egg, and i had never had broccoli or cauliflower or (most other vegetables 🙃) until he let me try some of his, so that's approximately where i'm at with food knowledge. given that i'm clueless and live with several people in a completely open plan house, i try to avoid cooking anyway because i'm constantly being watched in the kitchen and people are making their little comments. BUT work is sending me traveling so i have a kitchen all to myself for 2 weeks and an affordable supermarket about 10 minutes walk away. i plan to use this time to try to learn a bit <3

the only problem is that i have absolutely no clue where to start. i can make rice and boil pasta and that's about it. do any of you have recipes that are accessible for a noob and will help me grind my skill up? or any idea of places online for my situation?

i have no dietary restrictions and i'm open to trying pretty much anything once. i'm just confused and every recipe i click on online seems to be some artisan shit that needs 2 hours and tools and ingredients i've never heard of

If you've looked around and checked some menus, you'd see that "Dubai chocolate" is all the rage. I saw Lindt selling it while leaving the grocery store, the bougie donut shop has a seasonal Dubai chocolate donut, and a cart opened up selling it locally too.

How has pistachio + chocolate been able to inspire such a marketing blitz? Why do 3 real estate conglomerates in a trench coat pretending to be a country need to invent a new dessert? Lastly, since Dubai is close to Iran, where I assume they source their pistachios, shouldn't all this pistachio stuff be red?

How come I never indulged in this? I'm used to getting whole pies, 8-12 slices and eating, a lot, and feeling sick afterwards. By the slice? It's cheap (like $4 a slice at my joint) and you can eat just enough for dinner and be done with it without fretting over leftovers.

I'm so thick-headed for not trying this out sooner!

The recipe comes from the book Big Vegan Flavor. The author calls the sauce "Mojo Sauce" and is made with garlic, cilantro, orange juice, lime juice, jalapenos, and oregano (I used Cuban oregano). The result looks way uglier than the photo but it was delicious, definitely the best tempeh I ever had (not that there's a lot of contenders)

Tastes exactly like the milk and bits of cereal you get at the bottom of a bowl of shredded wheat with sugar

I pretty much followed this recepie for the dough, replacing the yogurt with olive oil:

https://www.alphafoodie.com/easy-middle-eastern-bread-dough/

I used this za'atar mix that I picked up at my local middle eastern market. Mixed 1:1 with olive oil.

Overall the dough was incredibly easy to make and the result is way better than the prepackaged za'atar breads from the market, but still not quite as good as the ones they make there.

• 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.