food

So I thought we could complie a list of super cheap foods we all make. Times be tough but maybe we could all post some things that requires few ingredients. I'll put some in the comments to get started.

Article on it here

This is cool and good and if that girl didn't like him because of this, she doesn't deserve him and he can text me anytime

This amazing legume has so many recipes but I'm going to put down one recommended by another user @bakhendra_modi ,

Rajma

1.5 cups kidney beans 300 grams, raw beans, soaked in 4 cups water

3.5 cups water 28 oz

1 teaspoon salt

2 tablespoons oil 30 ml, use oil of choice

1 teaspoon cumin seeds

1 cup grated onion from 2 medium red onion, around 320 grams

1 tablespoon ginger-garlic paste

1 green chili chopped

4 medium tomatoes pureed, around 560 grams

1 tablespoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1.5 teaspoon red chili powder

3/4 teaspoon salt or to taste

1.5 cups water 12 oz, divided

1 tablespoon fenugreek seeds

2 tablespoons chopped cilantro

Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.

Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be completely soft when done. Set aside..

To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and fenugreek seeds and let them sizzle.

Then add the grated onions and mix.

Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.

Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes.

Then add the spices- coriander, turmeric, red chili, garam masala and salt.

Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).

Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.

Then after it has simmered for 20 to 30 minutes, add cilantro.

I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.

seriously comrades, it's delicious over here in the land of vegans.

My false-meat empanadas are the best.

Try using 50/50 minced meat/TVP and you won't notice the difference. I don't know how it behaves when doing meatballs or hamburguers, it probably crumbles if you don't add something else, but idk.

Wasn't sure what picture to lead with so..

Another pasta pic

Picture of final dish

Decided to mix some lemon zest into the pasta dough as well for that extra lemon flavour. Will post the recipe if anyone is interested.

Here is a fun primer on Thai food that I found.

It is truly one of my favorite cuisines for the fresh, balanced, flavors, the plethora of vegetables, and the ability to easily make most recipes vegan!!!

Please share any experiences you've had with Thai food, any recipes, or ingredient!

My favorite ingrediant often used in Thai is Galangal Root, whose taste can be described as The rhizome has a pungent smell and strong taste reminiscent of black pepper and pine needles.

Tea is considered to have originated in China. But it’s the delicate, fresh-tasting green tea that became popular in Eastern society and is still the base of tea culture there today.

As tea culture spread and tea was processed for export to trade beyond regions, neighboring countries and eventually across oceans, it was discovered that the more oxidized black tea would retain its freshness and flavor better over long journeys than its minimally oxidized green tea cousin.

In the earliest days of border trade between China, Tibet and other neighboring countries, tea was fermented, dried and pressed into bricks to be used as currency. To this day, most of the black tea produced in China is exported out of the country.

Blends:

• Earl Grey tea: Black tea with bergamot oil

• Engl*sh Breakfast tea: Full-bodied, robust, rich and blended to go well with milk and sugar.

• Engl*sh afternoon tea: Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.

• Irish breakfast tea: Blend of several black teas: most often Assam teas and, less often, other types of black tea.

• Masala chai Indian spiced tea: Combines black tea, spices native to the Indian sub-continent, milk, and a sweetener such as sugar or honey

The State and Revolution

:lenin-shining: :unity: :kropotkin-shining:

The Conquest of Bread

Remember, sort by new you :LIB:

Yesterday’s megathread :sad-boi:

Follow the ChapoChat twitter account :comrade-birdie:

THEORY; it’s good for what ails you (all kinds of tendencies inside!) :RIchard-D-Wolff:

COMMUNITY CALENDAR - AN EXPERIMENT IN PROMOTING USER ORGANIZING EFFORTS :af:

Join the fresh and beautiful batch of new comms:

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Awful, awful trash. If I see it in a recipe I disregard it entirely because clearly the author has defective taste buds and cannot be trusted. Don't hate me for being right.

I can't stand it. Someone please validate my feelings cause im over this natural PB shit. I don't even think it tastes better, but it could be cause I grew up on the Skippy's shit and I have no culture.

seriously why is it so hard to find good poutine

You don't even need to open the can lmao.

Who knew one type of flavorless dry protein slathered in seasoning and sodium would pass as a different flavorless dry protein that also happens to be cheaper and faster to prepare (not to mention vegan)

I am baking some sweets\biscuits\cookies soon, but don't know any recipes. Do any of you know any good recipe-collection online or have some personal favourites?

Thanks for any advice in advance.

MSG is good and gets too much of a bad rap for being bad for you because of xenophobes. That's it, that's the post.

I felt like it would be nice to repost a recipe I wrote last night in a comment elsewhere. It is not hard or complicated to make this way. Sorry that I do not have any pictures. It looks like light duck meat.

• Drain and soak a nice duck with organs removed (makes good side dishes)

• Dry

• Rub with a lot of roasted huajiao and salt all over the interior and exterior

• Refrigerate for a day

• Put a spring onion in the cavity

• Put star anise, spring onion, four to six slices of ginger, two or three cloves, at least a large spoon of salt in a big pot to boil with enough water to cover the duck

• Put in the duck when boiled and simmer for 30 minutes with lid

• Turn off the heat and allow it to cool for a long time

• Refrigerate for 5 hours

• Chop and serve

... apparently they're afraid of cooking rice ....

I was inspired by an r/CTH post (rip) I saw a few months ago. It was good, folks.

A dessert typically associated with bisexuals on the internet, they're actually pretty delicious and not that difficult to make.

Ingredients:

1 cup Butter, Vegan comrades can use vegan butter as an alternative, if you can't find it at a store you can make your own using plant based milk and various instructions online (I'm not vegan so I can't comment on how to do this),

½ cup Sugar

2 cups flour, gluten or wheat free comrades can use coconut or rice flour, or a mixture of the two (my preferred method when making for wheat allergic friends, I'm not gluten/wheat free myself),

 ½ teaspoon vanilla essence/extract (optional),

4 Eggs, Vegans can replace this with 2 to 2  ½ cups of coconut milk,

1 ½ cups of sugar,

¼ cup flour, gluten free comrades can use the same substitute as before and vegans can replace this with corn starch/flour as it binds to the coconut milk better,

Enough lemons to make between  ½ to 1 cup of lemon juice, usually between 2 to 4 lemons based on personal preference.

A bit of confectionery sugar to sprinkle on top (optional).

Directions

Step 1
Pre Heat oven to 180°C (about 350°F).

Step 2
Line the bottom of a 23 by 33 centimeter (9 by 13 inches) or similar size oven proof container/pan/dish with baking paper or a little bit of butter and flour or non stick spray to prevent the base from being stuck to the bottom.

Step 3
In a bowl using a whisk, mixer or blender, blend together the butter/vegan butter, 2 cups flour/gluten free substitute, 1/2 cup sugar and optional vanilla essence/extract . Do not melt the butter before mixing as this will make the crust less flaky and compact. Press and compact into the bottom of the pan/dish.

Step 4
Bake the base for 10 to 15 minutes in the oven, or until the edges start getting golden and the middle is firm. In a bowl, mix together the 1/2 cups sugar and 1/4 cup flour/corn flour/gluten free substitute. Whisk in the 4 eggs/coconut milk and lemon juice, made by cutting open the lemons and juicing them into a cup, and using a sieve to filter out the seeds and "flesh" while adding to the mix . Pour over the baked base/crust.

Step 5
Lower the oven temperature by 10°C/20°F and bake for 20 minutes in the oven. Leave the bars to cool a bit before cutting them into squares or rectangles or what ever shape you want really (Anarchy means no rules!!!:anarchy: ). If you want you can sprinkle a bit of confectionery sugar on top (I don't like doing this). If you like them cool and want them to firm up more you can store them in the fridge. And you're done! Eat away.

Hope everyone enjoyed that one! If the ingredients are too expensive or the recipe is too large remember you can halve the quantity of all ingredients and use a smaller container to make less lemon bars. Cheers and lots of appreciation and love to everyone!

Just thought they looked good. Also Gorn wanted to see them.

The People's Cookbook is an idea for having easy, simple meals for people to make on a tight budget. People need to eat, but processed food is bad for you and is often more expensive than making your own. These recipes will hope to give comrades the recipes they need to eat well while giving less money to those fuckers at Walmart.

Anyone can post a People's Cookbook recipe, provided it meets these criteria:

1. The total cost of the meal must be affordable. I won't put an exact cost on this because prices vary all around the world, but try to keep the recipe to ingredients you can easily and cheaply get from the store.

2. The meal must be simple enough that an untrained person can do it. No fancy Bernaise sauces and dauphinoise. These need to be easy to follow recipes, that anyone can do at home.

3. The meal doesn't use specialist equipment. Again, not specifying exact equipment, but nobody in real life owns a sous vide. Make sure your recipe can be done with a hand whisk as well as an immersion blender, etc etc

4. The post is formatted well. This means a clear ingredients list, clear step by step instructions, and preferably a picture of the finished product.

5. Make sure to offer alternatives if necessary. Can you make your dish with Quorn instead of meat? Can it be done with almond milk? Can you make it halal or kosher? Present options.

To get a recipe into the cookbook, post it with the tag in the title [PEOPLE'S COOKBOOK]. Eventually, we'll get a wiki or something set up so that they're all collated in one place.

Bon appetit!