food

Few things of note. I am a chef, so some of these ingredients may not be attainable. If you can't get something I recommend, don't worry about it. If I say chili flake, I mean pretty much any dried chili seeds. I usually use pasilla or guajillo when I have them. You can get a bag of either of these dried chiles for a couple bucks in the "ethnic" section of the grocery store. Cheapest and best chili powder in the store is buying those dried chilis and blending them. Any of these recipes can be added to pretty easily, these aren't set in stone recipes, rather bases for you to explore further. For example, I hate most common dried seasonings as far as veggies go. Garlic, onion powder, dried herbs and such, all those take away from the fresh flavor I like in veggies, so I don't use them much. However, you may find that you love onion and garlic powder on your food. You may find that you like a different oil in a recipe than me, and that's cool! Also, these aren't vegan recipes, but could easily be converted

Roasted brusselsprouts

1. Get a flat baking sheet. A warped baking sheet will actually mess with this recipe quite a bit. Put it in your oven and preheat your oven to 400 degrees.

2. Stem and half your brusselsprouts, keep them in a bowl for later. Mince/grate/slice a shallot and toss it in the same bowl. Chop the shallot however you prefer them. If you like garlic, DO NOT add it at this stage, otherwise your garlic will all burn in the oven. For this reason, I don't add garlic to my brusselsprouts, and just lean on the shallot to give the onion/garlic flavor.

3. Pour in olive oil or any other good tasting oil, and gently toss. Don't wanna break all the leaves off, you just want the oil to be evenly distributed.

4. Season brusselsprouts with salt, ground pepper, paprika, and chili flakes, and toss the bowl. Do this after oiling, otherwise it's way harder to get everything even.

5. Pull out your hot oven pan, and set your brusselsprouts down on the pan face side down. This is labor intensive, but makes the final sprout way better.

6. Throw it back in the oven for 20 minute or so, you want to pull them out when they're looking nice and brown.

7. Finish with a light drizzle of olive oil and paprika

Also, a note on brusselsprouts. You will find recipes online telling you to deep fry brusselsprouts. Deep frying brusselsprouts at home is a god awful idea, they have too much water in them. It's a great way to have oil covering your entire kitchen and be dissapointed because it's still not as good as roasting like this.

Steamed brocolli

1. Frozen or fresh, doesn't matter. Boil some water and throw your brocolli over it with a steamer basket. Let steam for 7 minutes or so. Finish by tossing them in olive oil and/or butter, salt, pepper, paprika, and mushroom powder if you have any dried mushrooms. You can add more to these, I really enjoy adding lemon pepper seasoning. Cheesy broccoli is also better this way since it maintains the crunch. One of my favorite ways to flavor this is making either a lemon-honey emulsion (Honey, lemon juice, salt, pepper, a sweet pink\white wine, a touch of soy sauce, shake the shit out of it in a bottle.) Another variant of this is lime, agave, cumin and a pinch of those ground up flying ants. Yes, some bugs really are worth adding to your cooking if you can get them. The flying ants are a popular ingredient in Oaxaca for a reason. It has a citrusy yet strongly umami taste, kinda like chinese fermented black beans, it's great. Very cheap, and an ingredient that once you try it you love eating bugs.

Roasted carrots

1. Rinse fresh carrots and cut them into coins. You can peel them, but I find that the skin bitterness works with the rest of the flavor I put down. Also, frozen carrots aren't worth trying to roast. Just microwave them if they're not fresh.

2. Toss in butter, salt, pepper, chili flakes, some dried microplaned chiles, brown sugar and dried ant powder if you have it. If you happen to be eating any fruit in the moment, squeeze some of that juice in, it's tasty and different.

3. Roast carrots at 425 degrees for 25 minutes

4. Pull carrots out of the oven, and finish with honey or agave. If you use agave, skip the brown sugar. But definitely use agave if you're using any dried ant powder. Agave is like 5x sweeter than honey, so it can work really well.

Spinach

I don't recomend making spinach on its own, it's just too hard to get truly right imo. HOWEVER, adding it as an ingredient to something else is a great idea. Toss spinach in with your pasta when you finish cooking it and cook it with your sauce. However, IF you're going to, this is a decent way.

1. Butter in a pan, fry off some garlic, a bit of shallots, and red pepper flakes in the pan. I'd recommend using processed chili flakes for smaller red pieces, the red and white of the aromatics makes it look way better and taste better too. Try not to soften anything, you want them kinda fried. Add a splash of soy sauce and salt at this point.

2. Add a shit ton of spinach. Shit shrinks like crazy, so use a big pan.

3. Cook with the aromatic butter for 2 minutes and pull off the heat. Finish with pepper.

Potatoes

This is a necessary food prep thing. You start doing it and you never go back. Either bake and/or boil your potatoes for the week and keep them in your fridge to be used when needed. Example of this is baking off 8 potatoes for me and my partner to eat throughout the week. Now, I have a baked potato that all I have to do for it to be ready is microwave it. If they're smaller potatoes, I can make smashed potatoes at a moments notice and those are the absolute shit. You can instantly roast off boiled potatoes, or mash them and have a 3 minutes mashed potato throughout the week. Same thing goes for sweet potatoes. Also, longer you bake potatoes, the better they taste, so you can get really good baked potatoes really easy.

Sweet potato fries

1. Chop sweet potato into fries

2. (optional) toss sweet potatoes in potato or corn starch. This will give you normal potato fry crunch if you do this

3. Season with salt, pepper, chili flake, a proportionally small amount of cumin, and olive oil.

4. Roast at 425 degrees for 20 minutes. If you have an air fryer or a convection oven, take off 5 minutes. Longer you cook these, the more your sweet potatoes will release sweetness.

5. Check sweet potatoes for texture. If you tossed them in starch, they're probably done at this point. No matter what, let them cool for about 5 minutes on a cooling rack, and throw your empty pan back in the oven to heat up. If you're still going, raise your oven temperature to 450 degrees.

6. Pull out your pan again and throw your sweet potatoes back in for another 10-15 minutes to crisp up, replenishing the oil in the pan. Doing a double bake like this makes the sweet potatoes crispier. You can repeat the process as much as you'd like, but it stops being useful after about 4 passes. You can do this with pretty much any starch to make them crispier.

Arugula/rocket

I don't cook this one, I'm just picky with raw greens. Arugula is related to spinach, but has this really pleasant black pepper flavor that makes me enjoy having it on my sandwiches or even for salads. This is a more expensive green, but it can be had at decent prices in the right time and place.

Sauteed green Beans

This is for fresh green beans, if your green beans are canned or frozen, don't bother trying this because there's no way to make the texture right

1. Butter in pan, fry shallots, garlic, and red bell pepper, and chili flakes with salt and soy sauce/worcherster sauce in a pan. Thinly sliced sun dried tomatoes also make a pleasant addition at this point if you have them.

2. Crank the heat on your pan and add fresh green beans. Fry them aggressively, you wanna keep them moving. The high heat brings a lot of good flavors out of the green beans quickly. Sautee for about 5 minutes or until your green beans are cooked through but still have a pleasant crunch.

3. Remove from heat, finish with white pepper and a very light sprinkle of Parmesan cheese. Cheese is optional, but the white on top makes it look really pretty and if you use a SMALL amount, it's a good flavor additive.

I could probably come up with more, but my arthritis hands are telling me to stop typing so

Excited to try. What are you preferred brewing methods for this stuff. Does it go well in a moka pot? I have a boring drip machine for my day to day, but have you done any aeropress or other methods with it that are wildly delicious?

Also, any other good coffee roasters out there worth supporting?

Parma is quiet at night. The man sitting opposite me is paranoid someone will overhear our conversation. “They hate me here,” he explains in a hushed voice. He checks behind him, but the only other person in the osteria is a waitress who has had nothing to do since serving us our osso buco bottoncini. The aroma of roasted bone marrow wafts up from the table. Amy Winehouse’s cover of “Valerie” plays on a faraway radio.

“Can I badmouth them?” he asks. I tell him he can. After all, he hasn’t been invited here to expose corporate fraud. He has come to tell me the truth about parmesan cheese.

There’s a dark side to Italy’s often ludicrous attitude towards culinary purity. In 2019, the archbishop of Bologna, Matteo Zuppi, suggested adding some pork-free “welcome tortellini” to the menu at the city’s San Petronio feast. It was intended as a gesture of inclusion, inviting Muslim citizens to participate in the celebrations of the city’s patron saint. Far-right League party leader Matteo Salvini wasn’t on board. “They’re trying to erase our history, our culture,” he said.

https://www.tumblr.com/anneemay/712987153080205312/dude-literally-received-death-threats-from-italian

(sorry if this is the wrong com for this)

And I like mezcal, I like compari (that's why I could even make it!) but this is just one of the most fetid unpleasant drinks I have ever made. The bite of the mezcal is too cut by the compari, and the herbal notes lose their top notes and just leave you with the dry feeling on the back of your tongue. All the goodness is lost. No joy remains.

Give this to your curious teen and they will gladly stay sober until the day they move out. Jesus.

It tastes exactly the same as the sparkling wines that come at a fraction of the price. The wily frogs have bamboozled me.

A couple years ago I started taking pictures of Tokyo food trucks (called "kitchen car" キッチンカー in Japanese) because they were so cute. Since then, their numbers have almost doubled and Tokyo now has close to 6,000.

Nitter

Has anyone done a yeast based vegan gravy?

Jewish-American patronage of Chinese restaurants

The American Jewish habit of eating at Chinese restaurants on Christmas is a common stereotype portrayed in film and television, but has a factual basis as the tradition may have arisen from the lack of other open restaurants on Christmas Day.

Historical background

The relationship Jewish people have with Chinese restaurants during Christmas is well documented. The definitive scholarly and popular treatment of this subject appears in the book A Kosher Christmas: 'Tis the Season to Be Jewish by Rabbi Joshua Eli Plaut, Ph.D. in the third chapter entitled "We Eat Chinese Food on Christmas."

The origin of Jews eating Chinese food dates to the end of the 19th century on the Lower East Side, Manhattan, because Jews and the Chinese lived close together.

There were nearly a million Eastern European Jews living in New York in 1910 and Jews constituted over "one quarter of the city’s population." The majority of the Chinese immigrated to the Lower East Side from California after the 1880s and many of them went into the restaurant business.

The first mention of the Jewish population eating Chinese food was in 1899 in The American Hebrew journal. They criticized Jews for eating at non-kosher restaurants, particularly singling out Chinese food. Jews continued to eat at these establishments.

In 1936, it was reported that there were 18 Chinese restaurants open in heavily populated Jewish areas in the Lower East Side. Jews felt more comfortable at these restaurants than they did at the Italian or German eateries that were prevalent during this time period.

Joshua Plaut wrote of the origin of Jews eating Chinese food on Christmas: "It dates at least as early as 1935 when The New York Times reported a certain restaurant owner named Eng Shee Chuck who brought chow mein on Christmas Day to the Jewish Children’s Home in Newark.

"Over the years, Jewish families and friends gather on Christmas Eve and Christmas Day at Chinese restaurants across the United States to socialize and to banter, to reinforce social and familiar bonds, and to engage in a favorite activity for Jews during the Christmas holiday. The Chinese restaurant has become a place where Jewish identity is made, remade and announced."

This is what Wendy’s looks like in Europe: A hole-in-the-wall chippie run by some brute Dutch sailors with a serious case of stick-it-to-the-man-itis. It’s the reason a certain billion-dollar, red-headed American fast food chain has been kicked off the continent.

Overall a fun read that I stumbled across while researching access to hot cheetos in Europe.

I especially liked the bit about angry reviews the Dutch Wendy's received from Treat Enjoyers:

“I would like to order a triple in the Netherlands on YOU that is not possible?!? Seriously?!! I appreciate the fact that you use the name of your daughter but also give progress a place, please. I have nothing to do with Wendy's but what you do is selfish. Simple. If you can put out something similar to Wendy's, please go ahead. Until you can put a decent American hamburger on my table, just please sit on the side. Please go find a hobby or something like that.”

Critical support to hot cheetos smugglers and anticorporate snack peddlers

It's real - if you're wondering.

Introducing Wasa Sandwich Taco – the ultimate quick and easy snack made from whole grain rye flour. This taco-inspired crispbread is a delicious fusion of crunchy bread and creamy sandwich filling, bursting with the flavors of tomato and herbs. Perfect for families on-the-go and anyone in need of a tasty, high-fiber, and speedy snack. And that’s not all – our Sandwich Taco is 100% carbon offset, so you can enjoy it guilt-free!

Lentils, rice, onion, lemon, fuck yeah. I love having a bit of pomegranate molasses or pomegranate pips with it too. The mix of spices + lemon really makes the flavour pop, and nutritionwise it combines the heartiness of lentils with the carbs of rice. Cooked raisins are really good too.

The link was just some random recipe so there'd be a photo. Please share mujadara protips if you've got them

Me: jokes on u I'm into that shit

currently doing the weird spicy breathing routine gang

Ex: I didn't have any figs for the cake I was making so I used dates instead.

The pan seared spicy tofu was killer though.

I wanna thank all participants , thanks to you , we now have a eternal and universal results and never have to wonder about this again , as we now know it for certain.

Refrence and Raw Data

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I find I usually prefer green tea since it has lower caffeine and a softer taste. Thoughts?

I'm trying to incorporate more beans into my diet and am finding it quite difficult to get my beans the way I want them to be. I'm curious to hear your guy's standard bean recipes. Do you guys use canned or dried beans? Stovetop or microwave? Any secret ingredients?

Here's what I'd call my standard bean procedure.

• First, I start with canned beans. Dried beans are a bit firmer it seems, but I don't feel like dried impacts the flavor enough to be worth the soak time.

• If I have it, I'll grate half of an onion into the beans. I don't like onion crunch.

• Microplane dried mushroom into it for extra protein and flavor

• Salt, pepper, granulated garlic, paprika and chili flakes. I don't really like how garlic powder works with the beans and don't feel the need for fresh garlic. Fresh ginger is really fire in it though. I add things on top of this usually for more flavor, but this is just my standard bean.

• Microwave for 3 minutes

I'd do more if it made a difference in flavor, but so far I can't seem to make anything really make the beans pop. What do y'all do?