I’m a big fan of the Kroger butter chicken sauce. It’s gotten pretty expensive so I don’t buy it as often as I used to, but I think it’s super tasty. I usually throw it together with some mixed frozen vegetables and rotisserie chicken served over rice. It basically takes as long to cook as it takes the rice cooker to finish the rice.
Crush crackers into crumbs. Set aside approximately 1/3-1/4 to bread patties. Put remainder into a bowl. Add egg and drained tuna. Add a few dashes of Worcestershire sauce if desired. Mix together and form patties. (I usually get 2 to 4 patties per can.) Coat outside with cracker crumbs, fry in oil until outer crackers are golden brown. Serve and eat.
Can also be made with canned salmon. My kids like eating them with ketchup or steak sauce. This is actually what I’ll be making for supper tomorrow night. You could totally eat this up with spicy ketchup.
Soy sauce, chili sauce, chili crisps, rice vinegar, curry powder, or any combination of them. Adding scallions or grapes is also good (maybe not both, never tried it).
Lemon juice, pepper, and parmesan is also good.
Both of the above assume some mayo is used as a base binder.
Basically fat, acid, salt, and heat (in this case spice, but you can also add bread crumbs and egg to make tuna cakes)
Chili crisps! I hadn’t thought of that with tuna, I like to add them to my eggs. Do you have a go to brand? I like the laoganma, but I think it would be too chunky for tuna?
I’ve found and love my vintage Pyrex measuring cups and completely agree, the new ones are sloppy compared to what they once were. If you live near a city you’ll see a lot of them on Craigslist, marketplace, or estate/move out auctions to find some older sets. If not you can find some online for about double what you’d expect to pay from local sellers, just be on the look out for any cracks or chips if you can’t see them in person before buying.
Plus it feels good to buy used and reduce landfill fodder.
Personally, I use anchovy paste a lot. It comes in a tube like toothpaste. I never need that many, so it’s nice to not have to open a whole can. It does really dissolve in pasta sauce. I also use it for caesar salad dressing. I think every culture has a way of adding MSG to things, whether it’s pure powdered msg, miso, vegemite, soy sauce, fish sauce, parmesan, mushrooms, or anchovies. For me, it’s really just an msg source with a little extra flavor of its own. I never really use enough that something tastes like anchovy.
Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn’t even think about anchovy paste. That’s something I keep forgetting to do with tomato paste as well instead of buying cans. But I don’t really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!
We mostly use them in beef stews and tomato sauces. We dice them up as fine as possible and add them. They seem to disintegrate into the sauces and just add nice umami.
Similar to other replies, also dry-brine and reverse sear for a medium rare steak. But I usually got for chuckeye roll because it has a stronger flavour and is cheaper.
I can get a 400g steak for about $10 or less, feeds 2 with sides. A cheap luxurious dinner.
Dry-brined, reverse-seared ribeye for me. I like me that extra juicy fat running through the ribeye.
Dry-brine (fairly generous salting with kosher salt) the night before, leave uncovered in the fridge overnight on wire rack over a pan, toss them in the oven at its lowest setting (150F for mine) mid afternoon for a couple hours until they’re at the desired doneness (use a thermometer!), then sear just prior to meal time either in a cast iron pan or on the sear burner on my grill.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I’m with you on the salt and pepper. Love when it’s just full of the beef flavor. And yeah, I wish there was another way that the plastic bags. Ever since I started using a searing torch, I just love the crispy, even crust it gives. I’ll still throw it in a hot cast iron every now and then, but the torch is great. Especially on weird shaped things like poultry. Gets the entire outside nice and crisp. Plus it’s just fun to use.
I think this is a great decisien, even though it might be a hard one. I hope other communities follow your way as a scattered community helps less than a united.
In my humble opinion, and this is just a personal suggestion and not a criticism of how you manage your community:
Tag enforcement is a useful feature when there is an abundance of content and users need to filter out the relevant information from the noise. However, it can also discourage some people from contributing if they feel pressured or annoyed by the tag requirements.
Finding the sidebar on some mobile apps can be challenging for some apps making it difficult to even get the list of acceptable tags adding tags to their posts.
I would recommend that you encourage and recommend tags, but refrain from pestering or threatening to delete posts that do not have them, unless it becomes a serious problem for the community.
Tag enforcement is a useful feature when there is an abundance of content and users need to filter out the relevant information from the noise. However, it can also discourage some people from contributing if they feel pressured or annoyed by the tag requirements.
Definitely agree with this. And the goal is exactly that, filtering and organizing. I think whenever Lemmy implements tagging or flairs, it will be less invasive, while still having the same effect.
Finding the sidebar on some mobile apps can be challenging for some apps making it difficult to even get the list of acceptable tags adding tags to their posts.
This is a good point, will probably copy the info into this post until we can come up with a better solution.
I would recommend that you encourage and recommend tags, but refrain from pestering or threatening to delete posts that do not have them, unless it becomes a serious problem for the community.
I think I speak for the other mods as well in saying we are all pretty laid back about modding. We don’t want this to turn into Reddit and we understand Lemmy is in growing stages. There are some hard and fast rules, like posts must be food/cooking related, but we’re not going to go crazy with a banhammer or removing good content just because it’s not tagged properly. I wish we had the ability to edit posts and just add them ourselves to make it easier on everyone. And in this early stage we are hoping tags get added organically and we always want to be updating with the best approaches. I will reword the sidebar to be less “threatening”. We don’t want users to feel like it’s us against them at all. You should see us all in the comments a lot because we love talking food and we’re not here to just be mods.
So really appreciate the feedback and feel free to add suggestions if you think there’s a better way. We want to be as transparent as possible and take community input at every step we can. That’s why we did the vote instead of just making the changes. We’re here for the community first and I hope that shows in our actions. Thanks!
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.
Copying my reply from the c/food community here for visibility
I am for a merge. It worked well for my communities to merge (PlayStation and PS5) and I think it will be successful here also. I chose to keep my PS5 community open, but since you are dealing with merging multiple communities it might be good to lock them with a pinned post for at least a little while.
Once the dust settles I think opening them back up (but keeping the pinned post) would be a good option to give the choice back to the community for those that eventually wish to splinter off.
I read your comment on there as well, you bring up a good point. We’re trying to grow to the best of our abilities, but leave it up to the people as to what they want to see. This is what makes us a bit hesitant so lock up any community
I left it open, and posted reminders through a roughly 1 week period. Some people don’t visit communities directly, so pinned threads get missed. This way people see it in their feeds and you can account for a few different time zones.
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