!Cooking will become the new main LW culinary community but we will NOT be locking any of the other communities. We will treat !AskCulinary, !food, and !recipes the same as all the other niche communities in that we would encourage cross-posting to the main !cooking community as well as look into possibly automating this in the future. There will be a pinned post encouraging cross-posting in each community.
I have posted here, and the top comments were from people who only commented (and contribute no OC) that it looked bad despite the posts being about technique/ ingredients. If everything needs to be Foodporn I’m out.
We definitely don’t want the community to be overcome with memes and while we don’t want to disallow memes all together, we actively monitor the communities for proper content. We want these communities to be about actually discussing food/cooking and helping eachother out mostly but having fun and laughing is very much a part of enjoying food, IMO. So memes will be allowed, but if it gets out of hand, we will make sure to let everyone know and discuss where to go from there.
Agree with merging. We could use tags in post titles (e.g. [Recipe], [BBQ], [Ask], etc) so we can easily pick out those that interest us, and also allow us to see if a particular subtopic is gaining more popularity.
mushroom soup, Adam Ragusea made a video a while, it was amazing! Very hearthy.
I made Georgian Kharcho few times. Its a beef soup with rice and spices.
Theres one that i have an addiction for. Ita a cold beet soup called Šaltibarščiai its basically buttermilk with cucumbers and beets, but its soo refreshing. And it takes no time to prepare. I eat it during the summer
Homemade Pho is my jam. Trash meat/bone cuts at the grocery store for less than $3/lb or salmon heads.
Just start with oil on saute in the instant pot and bloom out coriander, cinnamon, clove, star anise, and a LOT of black pepper. Toss in chopped onion or shallot, ginger, and lemon grass, add salt. Cook until browned, turn off the heat and toss in smashed garlic cloves, allowing carryover heat to bring out the fragrance. Add about 1/2 cup of water while still hot and use a WOODEN spoon to scrape the frond off the bottom of the cooking vessel. Do not skip this step.
Add your protein (chicken skeletons or smoked turkey wings also work great), then toss in a dash of soy and a few drops of fish sauce. Go easy with the fish sauce as it’s powerful joojoo and easy to overdo. Fill up the vessel to the top fill mark with water and cook on high pressure. In theory, it should require 38 minutes, but I go for an hour and twenty. Strain out the broth and pour over cooked rice noodle and add pho stuff to it.
There should be a native crosspost feature allowing users to crosspost to other communities but instead of creating a new instance of the post, it’s a link back to the original instance of the post.
I support the merge for now, but I’d want there to be a plan in place to reopen them at some point if/when there is enough of a user base to support them
Ideally those communities do serve different niches even though there’s a lot of overlap and it would be kind of a shame if we reach a point where there’s enough of a community ready to use them but they’re stuck with the community locked up
This is definitely the plan for sure. Whether we lock or leave open the niche communities, we don’t want them gone forever. This merge is just something we’re looking at to help encourage more posts and content in general, which hopefully will give people more reason to sub, and then once the userbase is enough to support, those niche communities can thrive. Locking those communities, if we go that route, is always meant to be temporary.
Justin Wilson’s Red Bean Gumbo. The trick is an ultra-dark roux. You’re gonna burn it the first few tries, so give yourself a few hours to practice. This ultra-dark roux takes almost 45 minutes to make. It should look like chocolate pudding and smell of toasted wheat if you did it correctly.
A burnt roux is only suitable for the garbage bin. Seriously, don’t try to save $0.50 of oil and flour, whatever you try to make with it will taste burnt and shitty
You get this recipe correct though, and you’ll love it. I guarantee.
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