Ngl I do kinda like option 1 to prevent a bunch of duplicate posts in the feed, but if thats the choice we should have some kind of parameter for when reopening would be appropriate. Like a yearly check in post, or a total sub size, or something.
I have no idea what the mod tools and such are like on Lemmy, so I don’t know how feasible it is, but I feel like a good way to do it would be to enforce tagging posts, and once we hit a certain threshold of users using that tag the relevant community gets reopened
Making up numbers on the fly, but maybe something like after 100 different users have made posts with a certain tag and at least 10 of them have made at least 5 posts the relevant community gets reopened, and the main cooking community makes a stickied post and makes some automod comments or something advertising that it’s back open.
A lot of online communities get a lot of their content from a handful of power-users, so making sure that you have a handful of people who are repeatedly making relevant content I think is just as important as making sure you have bulk people who may only contribute occasionally, which is why I included having some users who have made multiple posts
Also when that critical mass is reached, some strategic timing for when to reopen them may be a good idea. Might get some extra buzz and activity to kick things off by reopening BBQ a couple weeks before memorial day when people are getting ready for summer cookouts and ask culinary around November as people are starting to plan for thanksgiving and Christmas
I love butternut squash soup. Its really simple to make if you have stock prepared.
All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.
Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.
Its like 10mins of active work and you get 2-3 quarts of really healthy soup.
That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.
I love winter squash (roasted and al dente), but I’ve never really liked pureed soups. I can’t complain, but they are too bougie for me. Meanwhile, I’m also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.
If you’re set against it I won’t try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.
There’s a lot you can do to add to the texture of a pureed soup.
I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).
Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.
Not a book but Adam Liaw did a short YouTube series called Ramen School. His videos are great. Relaxing and he explains the purpose of every process succinctly.
When I make cold brew I tend to use a filter bag, makes cleanup a lot easier. While I would love to go on a tangent about sourcing local specialty coffee & grinding just to your dose to keep your beans fresh, those don’t matter quite as much for cold brew as they do for espresso & pour over. What really matters is if you enjoy the end result, so if there’s anything that you don’t particularly enjoy about your cold brew you can determine the root cause & adjust accordingly.
If you’ve got drip coffee filters, I would just pour the final brew through a drip coffee brewer and into another vessel (provided that you have a large enough brewer). It might take a bit longer than the steel filters, but the resulting cold brew is extremely clean tasting and you won’t have to buy an additional thing to store.
Pretty much any cloth “cold brew bag” will do. There are metal tea infuser style ones that work as well, but personally I prefer the result from a cloth filter over metal
My thoughts for something like that would be either mustard (dijon, although it has a similar sort of pungency to horseradish), peppercorn sauce or red wine and rosemary butter (or similar)? Whipped chive butter sounds quite nice!
Unless I’m drastically misinterpreting what you’re trying to make - I assume you’re referring to some kind of sauce or flavouring for medallion steaks?
There is a minor safety issue, as portable units are - by definition - easily movable and can be jostled, tipped, etc. A range isn't going anywhere.
On a range you will typically have four burners, two front and two rear, with controls for all four on a common panel which is easily accessible at the edge of the counter. Each portable induction plate will have its own control.
As others have pointed out, a combined cooktop (in the US) will generally have a dedicated 30-50A / 240V circuit supplying power to the group of heating elements. Unless you have asked for multiple circuits when you built your house, there will often be a single 15A/120v (or, in the last 20 years 20A/120V) circuit supplying all of the receptacles in your kitchen. If your house is older than ~1975 or 1980, the refrigerator may be on the same breaker as the receptacles. Even with a 20A/240, it means you'd be sharing the circuit with a countertop microwave oven, stand mixer, toaster, coffee machine, sous vide, etc, and possibly even the overhead lights and lights/receptacles in adjacent rooms.
I made the note about special circuits because when I had the kitchen in my 1960s house redone, I had 4 separate 20A circuits run, plus the fridge, plus the lighting circuit both separate. Two pairs of the outlets are actually on adjacent breakers so that, if I were crazy enough to do it, I could get a 240V/20A service with a custom (and definitely not UL rated) dual plug. I've never done that and, though it would be possible, it's a terrible idea because it's not a common breaker but two individuals and they should really be able to trip with a single breaker if used that way.
I have gas and am planning to switch to electric since it's cheaper for me and eventually would like to get rid of gas all together...only thing that use it now is water heater, stove/oven and dryer...don't use the gas heater since it'a pretty useless...
Aglio e olio is sort of the quintessential “easy” sauce made of common pantry ingredients. Other than that you can’t go wrong with the four classic sauces of Lazio: cacio e pepe, carbonara, Alla gricia and amatriciana. They’re all sort of made of variations of the same few ingredients but require a lot of practice to make perfectly. Good luck.
Thanks for the responses. The zojirushi looks amazing except for the price tag. Lol. I’ll keep looking around for sales. I have an instant pot also, always saw the rice cooker setting just never tried it.
Try the instant pot first before you spend any money. use 1:1.1 rice to water ratio (adjust water up or down to your taste), push down on the lid to force it to seal early, and use the 12 minute program. When it’s done let pressure release naturally. We make instant pot rice multiple times a week, mostly Japanese rice but also jasmine and plain rice. All cooked the same way.
Another vote for trying the instant pot first. I use the pot in pot method with mine, I think the indirect heat is possibly better since there’s no way for it to burn on the bottom. You can also cook in the outer pot while making rice, if the timing works out. For that you just need a pressure proof container that fits inside. I have a tiny cake pan that works great, as well as a 3qt insert that fits inside my 6qt pot. The rice+water goes inside that, and the outer pot has water and a trivet/rack to hold up the inner pot. I cook rice for 5 minutes of pressure then 10 minutes of natural release. Lots of things can be cooked with the pot in pot method, I’ve done rice, beans, and chicken all at the same time.
Zojirushi and Tiger make great rice cookers, I’ve had a few.
That said I’ve replaced my zojirushi with an instant pot. And you can do a whole bunch of other things with an instant pot. The instant pots rice program is just as good as a dedicated rice cooker.
My instant pot always takes sooo long to pressurize! It feels like the rice cooks forever by the time the pressure is ready. Did you have this issue at all when starting?
Total cooking time for rice in the instant pot isn’t much different from my zojirushi. You can speed up the instant pot though by pressing down on the lid when steam is coming out to force it to seal early. This little pressure increase will cause that pressure nub to pop up and seal so pressure will more quickly increase.
The other key tip for instant pot rice is to let the pressure release naturally. The rice needs time to absorb all that water after the cooking cycle completes.
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