A kilo of chanterelle mushrooms sells for under 40 euros at an online grocery (more expensive than brick and mortar) around here. So that’s less than 20 euros for a pound.
It’s also pretty questionable whether using fresh weight is really fair for some of the mushrooms.
Weirdly enough, Cordyceps sinensis cultivation has recently had a breakthrough and I believe they’re moving towards commercial production (caterpillars and all), so the price might go down.
Oh just the usual. I’m allergic to poultry so we just find some good pork. Do the stuffing with better than bouillon veggie broth, I just made way too much cranberry last night (you can never have too much cranberry it’ll last three days) I think we only have three kinds of potato this year
I travelled with a study buddy to south-east asia where food is just amazing. He ate McD every day and even refused to try the food. So we went to eat and after we finished had to find a garbage fast food location so he could have his crappy burger. I separated from him after one week. He checked in at a 3star hotel all inclusive while I travelled the country alone. Best decision ever.
I can’t imagine going to another country and just not eating the local food. I am from the US but I used to live in Japan and that’s probably what I miss most, the huge variety of Japanese food.
I worked at a high school program for a few years (after school, spring break, etc) and there was a student who REALLY ate plain - white rice with nothing else, pasta with nothing on it. We called it the white diet. I remember we got pizza once but don't remember what he did with it.
Sausage and peppers. Italian sausage cooked to death with bitter, mushy, green peppers and Ragu. I hate green peppers so I’m not sure this is one that can substantially be improved upon and I have not tried.
That makes me sad. I’ve made sausage and peppers and it’s great. No Ragu, just sausage, peppers, onions, and potatoes. Par cook the potatoes so they brown nicely, start with olive oil and minced garlic and get everything cooked to where it’s done but not dead.
I don’t really have the capacity to make my own, but there is a company in Portland who makes masa from heirloom corn (Three Sisters I think?) and it’s definitely more flavorful than Maseca.
Thank you for pointing me in the right direction! I just found their website and it seems they also sell a diy kit for making your own masa. They don’t ship fresh tortillas or masa since they are perishable. I don’t blame them. If the whole point is to make a better tortillas you should probably make everything the same day.
Yeah, their masa comes wet like dough, so it’s sold in the refrigerated section. The kit sounds cool! I’ve met them at a farmer’s market and they seemed like good people.
I make a pretty simple potato and kale soup that's a favorite in my house. It's not a recipe per se with set quantities, I just wing it.
I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.
After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.
It's warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.
end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.
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