food

Literally online wh*tes are allergic to flavor or joy. Pusilanimous cowards. I put about 1/3 cup of rosemary, thyme, and lemon zest finely chopped and the resulting cookie has just barely observable flecks of herbs. Also the goofies who wrote this thing wanted it cooked at below the carmelization point the whole time tf.

keep some in a glass or vase in yr kitchen and just keep waterin. chop some up and fry em in neutral oil, provides a crispy topping and leaves you with some very useful oil (for salad dressing, sauces, etc). or just munch on em. or just look at them if you like

Or only as a compliment to something else?

I know there are some 🫘 fans here. I’m looking for a good recipe for the classic side-dish style canned baked beans, maybe a little lighter on the sugar. Thanks if you’ve got one!

What the fuck is half and half?

They were going to get sued for their previous name "Armless Palmer" so they switched it to this one

Floribbean

The dollar and change personal frozen pizzas you get out of the frozen food isle look better than this garbo.

Mukimame is shelled edamame.

I buy it frozen. A local supermarket has two different brands that sell it as mukimame. Trader Joe's has it too. They call it shelled edamame. I don't remember but I think it's not frozen and it's with the veggies.

Edamame

Edamame (枝豆) is a Japanese dish prepared with immature soybeans in the pod. The pods are boiled or steamed and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and isoflavones. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.

Edamame are a common side dish in Japanese cuisine and as an appetizer to alcoholic beverages such as beer or shōchū. As an ingredient Edamame are found in both sweet and savory dishes such as takikomi gohan, tempura, and zunda-mochi.

I'm not a good cook so I don't have a recipe to share but I had a quick look at this page and it seems pretty good

Mukimame (Shelled Edamame) - Amee's Savory Dish.

As for texture and taste, cooked edamame beans are slightly softer and sweeter, while mukimame beans are firmer with a nutty, buttery flavor.

Music

I always wondered but I never got around to googling.

TL;DR answer: You can eat blue or green garlic—and it might even add a little extra flavor to your dish.

Why is my garlic purple?

Purple garlic is different from blue-green garlic (and its originating white garlic). In fact, it’s actually a different variety altogether, and that color variation is not just the result of a chemical reaction, Allrecipes reports. Purple garlic is “juicier” than its counterparts and boast a more mild flavor. It’s also (typically, at least) harder to get your hands on and available more so at specialty stores.

"Apple & ginger" "Spicy apple"

Why would you try to emulate traditional hot winter drinks in the medium of soda, which is always served cold? That's just a fundamental disconnect right there

I remember going to a “Mediterranean” chain regularly way back and enjoying what I thought was a normal couscous dish before I moved somewhere the chain didn’t exist. I didn’t learn it was Israeli couscous until much later when I tried making some Moroccan Couscous I got from a store.

Even if the actual couscous was great, I’ve been feeling nostalgic for pearl couscous and was wondering if there’s any non-Israeli brand that sells it in the US. Or at least a pasta that’s “close enough”.

I have a rosemary plant, it's the best thing I ever grew, and it's come in clutch so many times.

These could've browned longer. But I was tired of waiting. Ate with ketchup.

You ever try something ridiculous in the kitchen that worked out?

I ask because I just reduced a bunch of red wine and put it into my ketchup bottle.

It's actually pretty good. It did about what I expected and gave the ketchup a fuller body.

Hello. I was wondering if anybody could offer diet advice for better health, especially if they are planned diets. For context, I'm not yet in my 30s and I was diagnosed as a Type 2 Diabetic and am trying to look for diet plans that are not gimmicky. I have had some success losing 20 or so pounds over 5 months with just cutting back a lot of excess food and carbs. Made my A1c go down from 8.6 to 6.8. I think I might not yet be insulin dependent. However, I would just feel more secure with a routine to follow (same with exercise, but I will have to address that another day) It is hard to do that, given how commodified diet literature and fitness are. I greatly appreciate your input, especially from those who are in similar situations and might have experience with diet and remission.

I'm going to be visiting family for about a month and I'm going to be doing a lot of cooking and baking, so I need some inspiration. Any suggestions are welcome😊

The thumbnail is enormous but I didn't shrink it because it's kind of neat it's so large.

[CW: At the article there's a large photo of a slab of raw chicken.]

The first 2/3rd is about what causes salmonella infections. I only quoted the last part.

archive.today • What Causes Salmonella Infections, and How to Avoid Becoming Sick - The New York Times

What can I do to avoid it?

If you own pets or livestock, never kiss them and always wash your hands after handling them, Dr. Etter said. Ideally, wash their food and water containers in a utility sink or in the bathtub, but if you must use a kitchen or bathroom sink, disinfect it afterward.

Always cook meats to the minimum internal temperatures recommended by the U.S.D.A., Dr. Wiedmann said. “It’s very important to not just rely on your senses, but actually measure the temperature,” he said.

When you’re not eating cooked foods, refrigerate them. “Warmth can allow bacteria to multiply, so you want to get your food into a refrigerated area under 40 degrees as quickly as you can,” Dr. Francois Watkins said.

To prevent contaminating your kitchen and other foods while preparing raw meats, use separate cutting boards and utensils, Dr. Wiedmann said. Keep in mind that packages containing raw meat can leak, so store them apart from other foods or wrap them in a bag for protection.

After cooking raw meat, wash your hands and disinfect surfaces that may have been contaminated, Dr. Francois Watkins said. Dr. Etter suggested microwaving any sponges used during the cleaning process for one minute on high while the sponges are wet, which will kill most bacteria.

Finally, never rinse raw meats — including chicken or turkey — with water before you cook them. “It doesn’t do anything,” Dr. Etter said, “except spread salmonella all over your sink.”

Other methods to clean sponges - including the ones that have metallic scrub pads - and more information on keeping things clean and avoiding getting sick.

Sanitizing kitchen sponges - MSU Extension

As a filthy part time carnist, I can't wait to cook this on my meat free days. It's hard for me to imagine the texture, but I'm almost curious as to how they would hold up cutting very thin slices and using as a sandwich layer.

But they're poisonous! You say. And that's true, you absolutely should not eat raw amanitas. But you know what other mushrooms you shouldn't eat raw? All of them! Chitin is indigestible!

"Well, sure, but a raw porcini won't kill me!" That's true, but you know what will? A Morel! (If you're small). At the very least they'll make you as sick as an amanita. And you know what people do with Morels? They eat them! They're a prize edible!

"Okay, but people eat morrells but they don't eat Amanitas" okay. Well, take off your fucking anglocentrism glasses because they've been eating amanitas in India and Japan since before your country even existed.

So listen up, slice and boil your amanitas in gallons of water, and I mean gallons. Strain and rinse. Boil, strain and rinse again. Guess what you've got? A soft, buttery, delicious mushroom. Pour some garlic butter on it, or do it authentic and put it into miso soup as a nice earthy addition.

It's an edible. Change my mind.