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

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This post brought to you by my pinky

By the power of liquid bandage, hopefully I can get by playing power chords normally enough at band practice

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I bought some very cheap enameled steel (not cast iron, stamped steel) pots, for cooking pasta and potatoes and such.

Background: After I dropped my decades old stainless steel pasta pot and the plastic handle broke off, I got some cheap IKEA so-called "stainless steel", which is chrome-free, and it rusted (do not recommend). So I'm trying enameled steel since it's cheap and cannot rust (well except the rims which just have some chromed steel crimped on I guess). Only 40 € for four pots in different sizes.

I can boil water on the electric stove at full blast, and that hasn't broken them, but I also have a super powerful mini induction hob, and that's like 10x faster and I'm afraid to try that in case it might shatter or warp.

Theoretically they're great for cooking liquids because they're not reactive, thin, light and good on induction but I'm kind of afraid of breaking them. Enameled steel used to be a thing here in Germany but pretty rare now. It seems to be almost unheard of in the US, but maybe some people on here from around the world have some experience about what sort of abuse these pots should be able to take.

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Like....yeah, no shit you would?
Why are white people like this?

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All these dishes are vegan however there might have been a still image of meat at some point since there were a bunch of photos briefly shown, but I didn't catch any while watching

Chili Oil Recipe: Ingredients: 8 oz Sunflower Oil 1–1.5 Guajillo Peppers, Dried, stems and seeds removed 2–3 Arbol Peppers, Dried, stems and seeds removed 1–1.5 Chipotle Morita Peppers, Dried, stems and seeds removed ½ Ancho Pepper, Dried, stems and seeds removed 3 Garlic Cloves (Pre-peeled) 2 Green Onion Bottoms 0.5 oz Maple Sugar Salt to taste (Kosher) Prep Method Add dry ingredients (Guajillo, Arbol, Chipotle, Ancho) to the blender and pulse until finely chopped. Transfer to a pan. Add garlic cloves to a food processor and pulse until finely chopped. Add green onion bottoms to the food processor and pulse until finely chopped. Combine the salt with the chili mixture and stir until thoroughly incorporated. In an appropriately sized saucepan, heat the sunflower oil to 400°F Carefully pour the hot oil over the vegetable and pepper mix. Let it cool. Stir in the maple sugar until fully dissolved. Store, label, date, and initial for proper tracking.

Wild Rice Pilaf Recipe: Ingredients: 4 cups of Wild Rice, Hand Harvested, Dry 1.25 cups Mirepoix (onion, celery, carrot mix) 1/4 cups Dried Berries 1 tbsp Sunflower Oil 8 cups Water or vegetable broth (For hand-harvested rice, use 2 parts water per part rice) Salt to taste Prep Method Rinse wild rice until water runs clear like lake water Heat oil in a large saucepot over medium heat until shimmering. Add mirepoix and cook until softened (2–4 minutes). Add rice and water, bring to a boil, and lower to a simmer. For hand-harvested rice, simmer for 10–15 minutes and check halfway through to ensure there is enough water and it’s not cooking too quickly. With 5–8 minutes left, stir in the dried berries and allow them to simmer until the rice is tender. Season with salt to taste before serving.

Maple Baked Beans Recipe: Ingredients: 4lbs of Tepary Beans Combine Rinsed, Soaked Beans with Ingredients Below and Bake: 1/3 cup of Pure Maple Syrup 2 cups of bean juice (from soaking) 2 tsp salt Once Cooked, Drizzle with Maple Syrup Prep Method: Thoroughly rinse the beans. Add to a container with enough water to submerge and let soak overnight. After soaking, rinse beans thoroughly and place in a 4-inch pan. Add bean juice, maple syrup, and salt. Cover with foil. Bake at 300°F for 30 minutes. After 30 minutes, uncover and stir. Add water if necessary. Check beans in 15-minute intervals until the desired texture is reached. Drizzle with the second amount of maple syrup before serving.

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submitted 8 months ago* (last edited 8 months ago) by micnd90@hexbear.net to c/food@hexbear.net
 
 

vote

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submitted 8 months ago* (last edited 8 months ago) by bubbalu@hexbear.net to c/food@hexbear.net
 
 

By which I mean a way for a poor busy worker to keep eating through pottage.

Vaguely Ethiopian Stew

  • 1-2 bowls of water
  • 1-2 handfuls quinoa, millet, or barley
  • 4-5 shakes berebere seasoning
  • 1 BIG SCOOP of peanut butter
  • 2-4 shakes onion powder and or dried onion
  • 1 shake of nooch
  • 2-4 shakes of garlic salt or seasoned salt
  • 2-3 globs mango chutney or orange marmalade or apricot preserve
  • Hot pepper to taste

Vaguely Asian Lentil Soup (serves 4)

  • 1/2 instant pot of water
  • 4 handfuls red lentils
  • 2 globs gochujang
  • 1 glob better than bouillon
  • 1 substantial portion pickled ginger
  • 2-3 globs mango chutney or orange marmalade

Put all into the instant pot and pressure cook for 4 minutes.

Barley Slop

  • ~3 cups water
  • 1 hearty shake barley (1/3 of depth)
  • 1 handful red lentils
  • 2 shakes smoked paprika
  • 3 shakes garlic salt
  • 1 shake nooch
  • 1 shake lime salt

Put all into the instant pot and pressure cook for 20-25 minutes. Barley will be a bit chewy at 20 minutes which I like. Lentils disintegrate and thicken the broth.

All these meals take at most 4 minutes active time and are ready to eat within 30 minutes. Very filling and fairly healthy. All can be made with shelf stable jar goods for the most part. All meals can be improved with fresh or frozen greens. Hardy greens can be added at the start of cooking, and softer greens can be added after cooking.

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No questions asked

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A summary of the WaPo article

The Savory Fig, a Patchogue-based baker, was allegedly attempting to pass off Dunkin’ Donuts products as homemade vegan and gluten-free donuts. The Division of Food Safety and Inspection department of New York and Suffolk County Department of Health are investigating the accusations, according to a Washington Post report. [One donut] appears to be garnished with “D” shaped sprinkles — if true, it would mean that not only was doughnut not homemade, but also had the potential to endanger people who have celiac disease.

The WaPo article - Baker passed off Dunkin' doughnuts as vegan

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The rumors are true: Vegetables aren’t real — that is, in botany, anyway.

While the term fruit is recognized botanically as anything that contains a seed or seeds, vegetable is actually a broad umbrella term for many types of edible plants.

You might think you know what carrots and beets are. Carrots, beets and other vegetables that grow in the ground are actually the true roots of plants. Lettuce and spinach are the leaves, while celery and asparagus are the stems, and greens such as broccoli, artichokes and cauliflowers are immature flowers, according to Steve Reiners, a professor of horticulture at Cornell University’s College of Agriculture and Life Sciences.

As for produce that grow from flowers, such as peppers and tomatoes, the hot-debated crops are botanically classified as fruits, Reiners added. Cucumbers, squash, eggplant and avocados are also classified as fruit due to their anatomy, according to the European Food Information Council.

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I pretty much never buy it because I’m cheap, but if tastes better I might reconsider

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Every single recipe nowadays calls for avocado oil, but I see no advantages compared with virgin olive oil for salads or sunflower oil for cooking, and that's even if the avocado oil isn't 1) rancid or 2) soybean oil wearing a hat and moustache. Plus, aren't avocados notoriously water intensive and bad for the environment? Save them for eating, I say.

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What are your favorites? Partner and I made a cheese/onion/garlic pizza a few days ago with a garlic parm sauce base, and damn it came out good. The dough we used had some ricotta in it and was double proofed so im sure that helped too.

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I heard that the official sour warheads soda isn't sour and at least one user on here is sad about it.

You should know that Malic Acid and Citric Acid (and also Lactic Acid, often used in sour beers) are available as concentrated food-safe powders. You can use them in mixed drinks, including turning that boring apple, grape, watermelon, or lemon-lime soda into something you really shouldn't pour down your throat. Nobody is stopping you.

For people who aren't spice-lords or sour-lords, here is a video with some more "normal" and less extreme culinary uses for acids from America's Test Kitchen on YouTube.

Invidious private version of the video link: Why Acids Are as Important as Salt | What’s Eating Dan?

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Black coffee made from instant coffee is understandably horrifying and tastes like ammonia smells, but have you considered fresh coffee? I don't mean filter coffee, either, the filter paper absorbs all of the tasty coffee oils, leaving only an ashy aftertaste, I'm talking espresso, moka pot, greek / turkish coffee and french press.

Similarly, if you normally find that you hate dark chocolate, perhaps it is because your chocolate is made with slave labour and also not very good.

I am currently enjoying a fine ten year old aged Java. It is very tasty, and I highly recommend.

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Who wins?

edit: No More Half-Measures! Forks win!

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It really does cut down on the bitterness, neat.

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Chilling them in the fridge

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Going to see if my grocery store carries it and pick it up tomorrow.

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Made juice from pineapple skins and let it sit in my fridge sealed for a long ass time. I opened it today, expecting it to be trash, but to my surprise it was totally fine. Assuming that the yeast from the pineapple skin kicked in. Pretty damn tasty too. 10/10, would recommend, although I'd recommend actually doing this intentionally

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submitted 2 years ago* (last edited 2 years ago) by Prof_mu3allim@hexbear.net to c/food@hexbear.net
 
 

بدون لحوم قلاية الباذنجان بطريقتين ألذ من بعض فطور او غداء سريع ولذيذ https://youtu.be/tOW6hFwkDuI

بدون لحوم وجبة نباتية غنية بالبروتين والفيتامينات 🍅 ارز بالعدس وقرنبيط كامل مطبوخ https://youtu.be/0W31Jzs_8kk

من أشهر المقبلات المحمره السوريه 😋Syrian Muhammara https://www.youtube.com/watch?v=40Q7qwqBGKI

3 وصفات بالباذنجان اقتصادية وشهية فطور او عشاء بدون قلي بدون فرن وداعا لحيرة كل يوم https://youtu.be/TVsUGDrTlLI

الحريرة المغربية بالطريقة الاصلية | شوربة رمضانية لذيذة وصحية تستحق التجربة https://www.youtube.com/watch?v=4wdfnQdYOa4

الكشري المصري مع الصلصه والدقه تابعوها من أطيب الوصفات لاتفوتكم The Egyptian Koshary https://www.youtube.com/watch?v=ThuB1s9EN_0&t=167

Desert:

صينية الحلبة الفلسطينية🔅 مليانة دفى وفوايد🔅حلوى شتوية لذيذة https://youtu.be/SrAecduawbc

بدون سكر حلويات صحية ✔️ 3 وصفات حلا سهلة ولذيذة ناكلها بدون ندم https://youtu.be/VSRK_sxVZwc

بدون بيض حليب خلاط او زبدة كيكة برتقال بالمهلبية🍊 طعم وشكل خيال https://youtu.be/P9bBNpcf1-Y

You thought I was gonna give you some idea what the dishes are in English didn't you disgost Don't worry, they got subtitles.

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I got a yen for comfort food and an anti-yen for having to chew at the moment. What are some good things to mix into a bowl of congee?

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