food

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.)

Making some homemade rum.

Base is feed corn ($10/50lbs near me).

Pictured is the result of 8lbs of corn, 1.25L of 60% spirit, aging with some toasted applewood chips, and various spices (basically pumpkin spice).

Final result was good, but not great. Still had a very 'fresh' taste to it, that was pretty sharp. Might let it age longer next time: this was only aged a week (is much faster to age in a jar with chips over a barrel, due to surface area, for better and for worse).

Saw these advertised and had to make a trip to Lidl just for these as I am a person of sandwiches*, like many around these parts are and these vegan "deli cuts" are great. We make all our own sourdough bread (been doing it from well before covid) and sandwiches are a pretty big part of our diet as a whole. This weeks bread is spelt & oat sourdough.

These faux deli meats have all been pretty expensive so it's nice to find a more affordable version. Definitely going to be consuming this from now on.

These are made from and peanis.

(*This does not mean subs, burgers, toast or anything warmed up, but open sandwiches with some type of cold cuts, veggies & a spread. These are eaten for breakfast, as a snack, meals, they are also a part of festive foods. The bread is often rye bread. We basically grow up on oatmeal and various kinds of open sandwiches between meals.)

The Scramble

• 1 block firm tofu
• 1 tbsp olive oil
• 1/4 tsp turmeric (for color)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce
• 2 tbsp water
• salt n pepa (and heavy D up in the limousine)
• tomatoes and onions (I used about half a cup of each)

1. Heat oil in a pan over medium heat.
2. Sauté tomatoes and onions (or use different veggies if you want) for about 3 minutes.
3. Crumble tofu in the pan with your hands.
4. Add in all seasonings/dry ingredients (turmeric, garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and pepper).
5. Add soy sauce and water, and let the tofu and veggies cook for about another 3 minutes, stirring very well in the process.
6. Enjoy!

The SPAM Imitation

because I love plant-based slop

Had to go get stuff from Ikea, so got myself a treat and ate plant balls and got a few bags of them to take home for easy meals. Still think Ikea does the best plant balls around, at least where I live.

I like it how this plate of food is now cheaper than the meatball version.

They contain lots of soy- .

Edit. Remembered the plant protein wrong, it's peanis (pea protein) not beanis.

i got a jar of mint chutney to try for the first time and i really love it! i added it on a whim to this pasta and it turned out so good! what do you like to pair mint chutney with?

I was never a real big fan of peaches until about two years ago, i made someone i was dating a peach pie and the bottom crust was likely the best one ive ever made and that pie turned me in to a real big peach boi ever since. peach ice cream. Cobbler. Peach upside down cake. Grilled peaches. Peach preserves on almost burnt toast for breakfast makes me happy. Peach tarts. And fucking peach pie? I cant get enough. Its replaced key lime as my favorite desert ever.

Its the beginning of texas peach season and last weekend when i went camping at a sorta nearby lake, i stopped at a roadside stand where this older than dirt farmer sells local peaches, pecans and onions. I bought two bags of peaches; one Early Flavorich, and one Dixieland, and ate the whole bag of Dixieland peaches and a couple of the Early Flavorich while i was camping. I saved some so i can make a peach pie ive been slobbering over like a dog for the last week-ish. Tomorrow when i get off work im prepping peaches and baking a pie. I am staying up til it sets so i can have peach pie and i dont give a rip what time it happens to be at either. I might even make ice cream to go with it if i can bribe my daughter to help with pie and ice cream.

Real peachhead hours whos awake? Anybody have a particular variety they're fond of? Does anyone prefer early season over late season? Or is it just one of those things nobody really cares about and im the only one acting like a dumbass for fruits?

Thanks for coming to my peach talk i appreciate it.

I don't necessarily mean specific recipes, I mean concepts. A western sandwich is bread, (vegan) meat or cheese, sauce, tomato, something pickled, some salad, mostly, all layered and/or thinly sliced. Cross out maybe some of them for simplicity, like the mayo tomato or the british cheese and cucumber.

A döner kebap is sort of layered but everything but the protein layer is more of a mix up and not like tomato followed by onion or whatever.

A Banh Mi is sort of western of course, but it does a twist. The layers are there-ish, but they don't matter so much. Sort of a hybrid between something like a kebap and a pita if you catch my drift.

What other sandwiches are there, conceptually?

there's so much wild shit out there like, they got a cross between brussel sprouts and kale now, it grows little kale nuggets, it's weird

Im a huge fan of broccolini except idfk what to call it because that's apparently a trade mark of the Del Monte corporation and other places call it "sweet baby broccoli" but that's INACCURATE because it ISN'T BABY BROCCOLI it's actually a cross between BROCCOLI and GAI LAN which yields the succulent floral broccoli tops combined with the crisp crunchy asparagus like stalk of the gai lan and altogether a super premium ultra vegetable. I love that shit

If you want broccolini tips i've been tossing it in a light lemon garlic vinaigrette and then throwing it on the char grill until it's charred and people go omg your broccolini, it is a so amazing

Anyway what are some other good weird brassicas y'all enjoy

i made my weekly batch of beans and this time i went with pinto beans, which i havent made before, and green chilis. I opted to skip any meat as I'm short on cash (and also havent found things like TVP at my local grocers yet). They turned out ok, like they dont taste bad, but theyre missing something and I dont know what. The word I keep thinking of is bass but i dont really know what i mean by that foodwise. Umami?? How do I add more bass to my beans? mushrooms?

ingredients i used:
pinto beans
green chilis + onion + garlic
oregano, cumin, some chili powder, garlic powder, s&p
cooked in faux-chicken stock

do it

i have like 5 cans of chickpeas i got for a discount and want to use them.

especially if you have one that uses cumin