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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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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I'm just looking to level up my bean game beyond just frying up some onion, garlic, maybe some other veggies, tossing the beans in and cooking them. Vegan recipes are preferred since I'm trying to reduce the amount of animal products I'm eating but any and all tasty bean recipes are welcome! 
The page also has info about the donut and the Mister Donut chain.
Pon de Ring Donut Recipe ポンデリング • Just One Cookbook
Make your own Pon de Ring Donut at home just like Japan’s Mister Donut with my copycat recipe! They are soft, airy, bouncy, and chewy all at once with a unique mochi-like texture. Enjoy them with either a classic or matcha glaze.
I didn't put this in cooking because I don't know who good/bad the recipe is.
It's been a while since I've breadposted because I've been lazy and not baking anything particularly exciting. But this week I pulled out the grain mill and channeled my inner Poilane. The fresh milled component is a mix of wheat, spelt, and khorasan, and the balance is Sequoia AP. I converted my liquid starter to a stiff one, then did one feeding with the fresh milled flour. After the starter doubled, I mixed the loaf and gave it an overnight proof in the fridge.
The forums said cutting the traditional three-day starter build down to one day doesn't make much of a difference, but I can't say the end product tasted substantially different from a decent whole wheat flour. Sprouting makes a much bigger difference but that's also a process.
I think I'm going to have to just go the whole hog and try all the extra steps to see if it's worth it.
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
Terminology
The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species.
Cultivation
Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour that they have when fully ripe. Many beans are vines, as such the plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), with the tall cornstalks acting as support for the beans.
History
Beans were an important source of protein throughout Old and New World history, and still are today.
Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills. An early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics. Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean region, Iberia, and transalpine Europe. In the Iliad (8th century BCE), there is a passing mention of beans and chickpeas cast on the threshing floor.
The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. Genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.
Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States; and lima and sieva beans (P. lunatus); as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus), and polyanthus beans.
One well-documented use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: Many tribes would grow beans together with maize or "corn", and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants; "bush beans" were cultivated more recently. The cornstalks would work as a trellis for the bean plants, and the beans would provide much-needed nitrogen for the corn. Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, and are a deterrent to other animals as well.
Beans were cultivated across Chile in Pre-Hispanic times, likely as far south as Chiloé Archipelago.
Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).
Lectins are defined as proteins that bind to carbohydrates. The same features that lectins use to defend plants in nature may cause problems during human digestion. They resist being broken down in the gut and are stable in acidic environments, features that protect lectin-containing plants in nature.
They are found in all plants, but raw legumes (beans, lentils, peas, soybeans, peanuts) and whole grains like wheat contain the highest amounts of lectins
Cooking, especially with wet high-heat methods like boiling or stewing, or soaking in water for several hours, can inactivate most lectins. Lectins are water-soluble and typically found on the outer surface of a food, so exposure to water removes them.
"What's Your Favorite way to Eat Beans?"Megathreads and spaces to hang out:
reminders:
Links To Resources (Aid and Theory):
Aid:
Theory:
It comes in an sorts of varieties, from sweet, to fairly bland, but it's so much better than what I'm used to in the UK. Normally I'd never drink the stuff straight, but here it is a different thing altogether, and I'm actually picking it over beer some of the time.
It goes great with youtiao (油条), which is a sort of light fried batter stick that you dunk in a bowl of soy milk, sweetened to your taste.
Anyway, just thought I'd enlighten anyone who didn't already know.
cross-posted from: https://hexbear.net/post/3218589
A fun and informative guide to creating a mobile community kitchen. I really enjoyed all the details on equipment.
(meat is in the image on the packaging, and there is chicken bouillon in the flavour packet)
Context: {北京|Běi jīng} Mala Instant Noodles is a Chinese instant noodle made in {南街村|Nán jiē cūn}, a Maoist village in Henan that refused to follow Deng's liberal reforms and remained communist to this day. The villagers collectively own the Nanjie group that guarantees employment and runs over 20 different enterprises, largest of which produce foodstuffs such as beer, flour, and noodles amongst other things. The workers are paid 30% of the profits as cash and 70% is re-invested into public works. Villagers enjoy free housing, electricity, gas, healthcare, transport and education from kindergarten to university/vocational school. Furniture and essential electronics are also provided to every household for free.
The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
Homemade, plus leftover homemade tortillas turned into garlic "naan." Used this recipe, my partner and I loved it! All vegan, of course 😎
recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.
for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes
ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary
I made myself chana Masala for dinner tonight using this recipe. It is awesome! The perfect blend between warm hot spices and soft chickpeas.
I didn't know about amchur powder until a couple of months ago but oh my God it is good! It is dried unripe mango and gives a fruity acidity to anything you add it to. The tanginess from the amchur really brings the dish together and elevates it from being just chickpeas and canned tomatoes into something amazing.
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