food

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Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

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Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.

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Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.

Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

founded 5 years ago
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I was inspired to make this after looking into ideas for simple, cheap, and delicious plant-based sandwiches. I especially wanted something with a good deal of protein.

Here's how I made it (using canned lentils):

Ingredients:

  • 1 can of lentils
  • ½ cup of ketchup
  • 1 tbsp of yellow mustard
  • 1 tbsp of soy sauce
  • ½ tsp of garlic powder
  • ½ tsp of onion powder
  • ½ tsp of smoked paprika
  • 1 tsp of maple syrup
  • hamburger buns

Instructions:

  1. Mix the ketchup, mustard, soy sauce, garlic powder, onion powder, smoked paprika, and maple syrup into a microwave-safe bowl,
  2. Add the lentils after draining them. Stir everything together.
  3. Microwave for about 2 minutes; stir halfway through.
  4. Put on a hamburger bun, use toppings if you'd like, and enjoy!
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calling a bell pepper a mango?? get the fuck out

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Hospital food: Is it really as bad as we’re supposed to think it is?

Meet Bill, a hot cook at the University of Pittsburgh Medical Center Magee-Womens Hospital. He cooks hundreds of meals a day for patients with a variety of health conditions, dietary restrictions and personalized needs. Follow along as Priya shadows him and his colleagues through a 10-hour shift to find out what goes into these meals, who’s responsible for feeding patients day in and day out, and most important, how they pull the whole operation off.

“On the Job With Priya Krishna” is a series about labor and the people who shape what we eat and how we eat, and whose jobs often go unseen.

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Signed,

Someone who made incredibly decadent pasta.

Is there a good or best vegan butter?

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cookies (lemdro.id)
submitted 6 months ago by danial to c/food@hexbear.net
 
 

Cookies Next Week: What’s Coming to the Menu?

Are you excited to find out what Crumbl Cookies has in store for next week? Every week, Crumbl surprises us with a rotating menu of delicious flavors, and next week is no exception! While the official menu isn’t announced until Sunday, we can make some predictions based on past trends and seasonal favorites. Let’s take a look at what might be coming to Crumbl Cookies next week.

Predicted Crumbl Cookies Menu for Next Week Here are some flavors that might be on the menu next week:

  1. Classic Milk Chocolate Chip A fan favorite that’s always on the menu. Soft, chewy, and loaded with gooey chocolate chips.

  2. Peanut Butter Cup A rich peanut butter cookie topped with a chocolate peanut butter drizzle and mini peanut butter cups.

  3. Lemon Glaze A tangy and sweet lemon cookie with a smooth glaze, perfect for citrus lovers.

  4. S’mores A graham cracker cookie with marshmallow frosting and a chocolate drizzle, inspired by the classic campfire treat.

  5. Chilled Sugar A soft sugar cookie topped with a thick layer of buttercream frosting and colorful sprinkles.

  6. New Mystery Flavor Crumbl loves to surprise us with new and creative flavors. Could it be something fruity, chocolatey, or totally unexpected?

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I fried tofu and mixed vegetables with turmeric, saffron, ground mustard, nutritional yeast, garlic salt and pepper. Topped with daiya plant based cheddar. Quick, easy, vegan, delicious!

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As a long time sourdough baker and a lover of all things fermented, wanted to share this one here.

It's by degrowth peeps who can do everything, but say socialism/communism. But it was still worth the read imo.

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submitted 6 months ago* (last edited 6 months ago) by TheFinalCapitalist@hexbear.net to c/food@hexbear.net
 
 

And I dont know what the fuck to do with it, any ideas would be greatly appreciated

Thank you all for the suggestions, I'm significantly less stressed about my impulse cabbage purchase now

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Anyone have a decent recipe that isn't tailored to the burger American palette? Every recipe I see is like "add a dash of red pepper flakes" when I know I should probably be using sambal oelek or red curry paste

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yim yum, that tofu looks dope

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spoilerIn the shadow of Iceland’s largest geothermal power station, a large warehouse houses a hi-tech indoor farm of sorts that’s like nothing I’ve ever seen.

Under a strange pink-purple glow, illuminated panels buzz and cylindrical columns of water bubble away, as a futuristic crop of microalgae grows.

It's here that Iceland's Vaxa Technologies has developed a system that harnesses energy and other resources from the nearby power plant, to cultivate these tiny aquatic organisms.

“It's a new way of thinking about food production,” says general manager, Kristinn Haflidason as he gives me a tour of the space-age facility.

For much of our history, humans have consumed seaweed, also know as macroalgae.

But its tiny relative, microalgae has been a less common food source, although it was eaten for centuries in ancient Central America and Africa.

Now scientists and entrepreneurs are increasingly exploring its potential as a nutrition-rich, sustainable food.

About 35 minutes from the capital Reykjavik, the Vaxa site produces the microalgae Nannochloropsis, both as food for people, and for feed in fish and shrimp farming.

It also grows a type of bacteria called Arthospira, also known as blue-green algae, as it shares similar properties with microalgae.

When dried out it's know as spirulina and is used as a dietary supplements, a food ingredients, and as a bright-blue food colouring.

These tiny organisms photosynthesise, capturing energy from light to absorb carbon dioxide and release oxygen.

“The algae is eating CO2, or turning the CO2 into biomass,” explains Mr Haflidason. “It's carbon negative.”

Vaxa's plant has a unique situation.

It's the only place where algae cultivation is integrated with a geothermal power station, which supplies clean electricity, delivers cold water for cultivation, hot water for heating, and even pipes across its CO2 emissions.

“You end up with a slightly negative carbon footprint,” says Asger Munch Smidt-Jensen, a food technology consultant at Danish Technology Institute (DTI), who co-authored a study assessing the environmental impact of Vaxa’s spirulina production.

“We also found a relatively low footprint, both in terms of land and water use.”

Round-the-clock renewable energy, plus a stream of CO2, and nutrients with a low carbon footprint, are needed to ensure the setup is climate-friendly, and he thinks that isn’t easily replicated.

“There is a huge input of energy to run these photo-bioreactors, and you have to artificially simulate the sun, so you need a high energy light source,” he explains.

"My main takeaway is that we should utilise these areas [like Iceland] where we have low impact energy sources to make energy intensive products,” adds Mr Munch Smidt-Jensen.

Back at the algae plant, I climb onto an elevated platform, where I’m surrounded by noisy modular units called photo-bioreactors, where thousands upon thousands of tiny red and blue LED lights fuel the microalgae’s growth, in place of sunlight.

They’re also supplied water and nutrients.

“More than 90% of the photosynthesis happens within very specific wavelengths of red and blue light,” explains Mr Haflidason. “We are only giving them the light that they use.”

All the conditions are tightly controlled and optimised by machine learning, he adds.

About 7% of the crop is harvested daily, and rapidly replenished by new growth.

Vaxa’s facility can produce up to 150 metric tonnes of algae annually, and it plans to expand.

As the crops are rich in protein, carbohydrate, omega-3s, fatty-acids, and vitamin B12, Mr Haflidason believes growing microalgae this way, could help tackle global food insecurity.

Many other companies are betting on the potential of microalgae - it's estimated the market will be worth $25.4bn (£20.5bn) by 2033.

Danish start-up Algiecel has been trialling portable shipping container-sized modules that house photo-bioreactors, and which could link up to carbon-emitting industries to capture their CO2, while simultaneously producing food and feed.

Crops are also being used in cosmetics, pharmaceuticals, biofuel and a replacement for plastic.

Perhaps also microalgae could be produced in space.

In a project funded by the European Space Agency, the Danish Technological Institution plans to test if a microalgae can be grown on the International Space Station.

Despite all the investment, there’s some way to go before micro-algae become an everyday part of our diet.

It still needs a lot of development, according to Mr Munch Smidt-Jensen.

He points out that the texture lacks firmness. Meanwhile the taste can be "fishy" if the algae is a saltwater variety.

“But there are ways of coming overcoming this,” he adds.

There’s also the societal question.

“Are people ready for it? How do we make it so that everyone wants to eat this?"

Malene Lihme Olsen, a food scientist at Copenhagen University who researches micro algae, says its nutritional value needs more research.

"Green microalgae [chlorella] have a very robust cell wall, so it can be difficult for us to digest and get all the nutrients,” she says.

For now she says microalgae is better added to other “carrier products” like pasta or bread to help with taste, texture and appearance.

However, Ms Olsen believes microalgae are a promising future food.

“If you compare one hectare of soy in Brazil, and imagine we had one hectare of algae field, you could produce 15 times more protein a year [from the algae].”

Back at the plant I'm looking at an unappetising green sludge. It's the harvested microalgae with the water squeezed out, ready for further processing.

Mr Haflidason offers me a taste and, after initial reluctance, I try some and find its flavour neutral with a texture like tofu.

“We are absolutely not proposing that anyone should eat green sludge,” jokes Mr Haflidason.

Instead the processed algae is an ingredient for everyday foods, and in Reykjavik one bakery makes bread with Spirulina and a gym puts it in smoothies.

“We’re not going to change what you eat. We're just going to change the nutritional value of the foods that you eat,” he says.

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Like has anyone else noticed that the protein craze has now phased into selling cheap meat mush sticks as healthy food alternatives at so many paces? You're gym GNC/vitashop shop, swung by a Sprouts and saw them, hell we got them (the Chomps brand ones) at my freakin' Hospital. Gotta love red meats and nitrates coming back big time to give everyone CAD by age 40.

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Please praise me, senpai uguu ~

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Bread Update (hexbear.net)
submitted 6 months ago by NPa@hexbear.net to c/food@hexbear.net
 
 

Mission success on making a decent sourdough at the restaurant, last two batches turned out very nice (and consistent). Previous crumb issues were due to lacking fermentation from a weak starter. Began feeding it twice a day and now it doubles in 3 hours instead of 5.

Also made sure to use warm water in the dough to kickstart the fermentation and mix some of the water into the starter to make it mix more evenly into the dough, avoiding uneven fermentation.

Furthermore, I've begun 'over-mixing', doing 5 minutes on low speed and 5-6 minutes on high speed in the mixer, letting the dough rest a few minutes when it starts to tighten too much. Makes it much easier to work with during the bulk ferment.

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I salvaged the half-ruined falafel that my partner gave up on… I think I am average at it

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I think I’m good at bread

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submitted 6 months ago* (last edited 6 months ago) by CarmineCatboy2@hexbear.net to c/food@hexbear.net
 
 

Looking for tips on recipes to try with textured vegetable protein. It's neutral in flavor and I have no idea on what to do with it. Someone suggested soaking it in a vegetable broth instead of water, but gosh that didn't work and just ruined what seasoning I was adding onto it.

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Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold and has a tart, cranberry-like flavor.

Consumption: Africa

The roselle hibiscus used to make the tea likely originated in Africa.[1] In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria.

Karkadé (Arabic: كَركَديه karkadīh pronounced [kɑrkæˈdiːh]) is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Egypt and Sudan

Consumption: Americas

Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas, which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other aguas frescas are commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with fruitcake or sweet potato pudding

In Panama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg. It is traditionally drunk around Christmas and Chinese New Year. This diverges from Mexico and Central America and is much more in line with the Caribbean, due to the strong West Indian influence in Panamanian culture; especially in Panama City and most of Panama's Caribbean coast.

In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. In American soul food cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa.

Consumption: Southeast Asia

In Thailand, most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside most schools and in local markets. It is less commonly made into a wine.

Reviews have concluded that hibiscus tea consumption appears to modestly lower blood pressure in people with high blood pressure. Hibiscus tea was generally well tolerated, and did not adversely affect liver or kidney function at lower doses, but may be hepatotoxic at high doses.

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submitted 6 months ago* (last edited 6 months ago) by Prof_mu3allim@hexbear.net to c/food@hexbear.net
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