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.

Animal liberation is essential to any leftist movement.

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.

Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".

Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.

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

founded 5 years ago
MODERATORS
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Holy shit this stuff is good

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I don't have a slow cooker or a pressure cooker.

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Hangover food (hexbear.net)
submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
 
 

Send help

Edit: delta 8 isn’t food, but it should be

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Was it canned in 1997 though :thinking-about-it:

Love the stuff you find in these places

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It is the correct amount of lasagna for $6. It tastes as good as most restaurant lasagna, a symbol of bourgeois decadence. It is ready in 70 minutes without preparation required.

Under communism we will solve the Lasagna Problem and provide quality lasagna to all workers for $6.

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submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
 
 

coincidentally vegan because I used maple syrup instead of honey this time

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shallots (i.redd.it)
submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
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today i went to the mart to buy the next few weeks' supply. i bought no meat and instead ordered chickpeas online (they've gotten weirdly expensive locally). i'm not even working towards veganism what is happening

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Gay Sex!

That’s right! We’re taking a dinner night classic and adding a little twist. Now traditional Sex is between a man and a woman, but this time we’re removing the women and adding in a second man. Maybe even a third. Exciting right?

Now you can adjust this recipe to however you like, it could be two women, non binary people, or an Italian style flavoring called t4t. You can mix and match how you want because after all, you are the Elton John of who you put your cum on

Now, ideally, for this recipe you have one top and one bottom, but two tops can be used in a pinch. A word of advice, do not try using two bottoms. It just won't work

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Is this normal in burger

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preferably with the machine, I've recently thrifted one and it works, so I want to use it this summer, I know a lot of the recipes online are very hit or miss so especially if you've got one you've made one before would appreciate

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Recipe video is for pasta e ceci. Anyone else falling in love discovering more types of bean dishes from "peasant" cuisines?

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Just the most relevant bits:

According to The Mexican Chile Pepper Cookbook by Dave DeWitt and José Marmolejo, 60 percent of jalapeños are sent to processing plants, 20 percent are smoke-dried into chipotles, and just 20 percent are sold fresh. Since big processors are the peppers’ main consumers, big processors get more sway over what the peppers taste like.

The salsa industry, Walker said, starts with a mild crop of peppers, then simply adds the heat extract necessary to reach medium and hot levels. She would know; she started her career working for a processed-food conglomerate.

“I’ve worked in peppers in my entire life,” she told me. “Jalapeños were originally prized as being a hot pepper grown in the field. When we were making hot sauce in my previous job, we had the same problem, that you couldn’t predict the heat. When you’re doing a huge run of salsa for shipment, and you want a hot label, medium label, mild label, it’s really important to predict what kind of heat you’ll get. We tried a statistical design from the fields, and it just didn’t work, because mother nature throws stressful events at you or, sometimes, does not bring stress.”

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submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
 
 

The picture above shows a Yemeni sesame oil seller working at an oil mill in Hajjah Province, Yemen, Jan. 19, 2020

Sesame oil is a cooking oil made from sesame seeds that's popular in Asian cooking.

The most popular species of sesame, Sesamum indicum, is considered one of the oldest oilseed crops to have been domesticated and cultivated by humans. It is grown in fields, reaching heights of up to 1.5 m. Sesame flowers may have different colors, such as white, blue, or purple, and a single plant can yield approximately 80 seeds rich in unsaturated fatty acids.

There are a few varieties made with pressed plain seeds or toasted seeds, and they are used in different ways in Chinese, Japanese, South Indian, and Middle Eastern cuisine. Light sesame oil is typically used as a neutral cooking oil, while toasted sesame oil is used as a flavoring in sauces, soups, and other dishes.

Toasted sesame oil is also known as dark, black, or Asian sesame oil. The light brown to dark reddish-brown oil is made with toasted sesame seeds and has a strong aroma and flavor. A little goes a long way; sesame oil is often used as a finishing oil, adding nutty, toasty flavor to a hot or cold dish.

Typically, the darker the toasted sesame oil, the stronger the flavor. Light sesame oil, also called white or plain sesame oil, is light in color. It's made using raw sesame seeds, resulting in high-heat, low-flavor oil.

Cold-pressed sesame oil is made without the use of heat or chemicals. It's prized for its purity and can be found in health food stores. Blended oils are also available, combining toasted sesame oil with other oils. The result is a cheaper option with a less intense flavor.

Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BCE. An was historically consumed in many socieites in Europe and Asia including Ancient Egypt where it was used as medicine, for cooking, for its fragrance and for lamp fuel.

Tanzania remains the largest producer of sesame oil (followed by Myanmar/Burma, China, India, Japan, South Sudan, and Sudan) and also dominates the global consumption of this product . The market for sesame oil is mainly located in Asia and the Middle East, where the use of domestically-produced sesame oil has been a tradition for centuries.

Sesame oil is most popular in continental Asia, especially in East Asia and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean.

Here is a video from eater .com showing modern sesame oil in the ROK https://www.youtube.com/watch?v=m6yn7MCwzPg

And here is a video of tradtional oil production using a mill and oxen (CW: animal labor) https://www.youtube.com/watch?v=N2xZXufObW8


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