If I see an interesting recipe online, I’ll rewrite it without all the fluff and discussion, in a standalone document I can have up on my phone while I cook.
If it’s deemed worthy, I stick it into the master document, called ‘how to make food’ - a document I have shared with my 17yo.
Same. I copy and paste the recipe from the website and cut out any fluff.
I have a recipe folder on drive that’s further decided by meal type (dinner, breakfast, sides & snacks, desserts, etc.). The dinner folder (biggest) also has subfolders for meat types (chicken, pork, veg, etc.).
I usually have everything sorted by when I last opened it, to try and keep a fresh rotation. The recipe folder has a permanent link on our tablet that lives in the kitchen.
This works great, because I can share a recipe pretty quickly if I’m talking about it with someone. Also other family members can open the folder on the tablet and start or help with meal prep.
I have no idea where it comes from but here I go : A long time ago, we were invited at some German friends place (I am french) for dinner and they served us a weird unidentifiable “mud” that we did not thought much of.
Well I like to try new food so I dug in and wouldn’t you know it I still eat it today and everyone I made some for told me that it was amazingly good for what it is.
The recipe is simple : For a can of tune, you add a box of creamy cheese (I don’t know if there is a word in English, if you look for “Philadelphia” on the internet, you will find it) and some finely cut dried tomatoes. Be careful to strain everything (remove the water from the tuna, from the cheese and remove most of the oil of the tomatoes) and mix everything together. Salt, pepper and you are good to go. I recommend eating it with plain crackers as the preparation is already salty.
Unfortunately I don’t have the name as we did not understood what our friends told us and simply named it “carabistouille”
Tuna, cream cheese, and chopped tomatoes. That sounds like tuna spread. I like to make mine with tuna, cream cheese, freshly chopped chives and chopped pickles. Great thing to spread on crackers.
I call mine “rillettes de thon” or “rillettes de sardines” depending on which canned fish I put in them. Also, I love to twist them with chopped cilantro, chopped shallots and lime juice or smoked paprika (pimientón de la Vera).
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.
I recently subscribed to all of them and I agree a merger would be best. I think sticky-redirects is the best course of action until splitting again to the original config, should Lemmy experience more growth in the food subs.
I think Cooking or Food make the most sense as defaults. I personally like Cooking better.
Thanks for that insight and tips on making homemade masa!
You’re right it does sound like a lot of work but I wouldn’t mind trying it at least once or making it in a few times a year. Both for the flavor but also for the knowledge and experience of the process.
How long does it take for the corn to dry in the sun?
Not a recipe, but I love putting some parmesan rind on my stock, it completes the flavor a bit. I just keep a jar with the rinds in the freezer for this purpose.
And if you’re lactose intolerant, cheeses aged 12 months or more have no more lactose anymore
I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup
I grew up in small towns and moved to Seattle a few years ago. I’m still not used to seeing things on the Internet and being like “I go there, I know that place!”
I like to top cream cheese on bagel with sliced cherry tomatoes or fresh figs if they’re in season. You can also mix some chopped raisins, a bit of honey, and cinnamon into plain cream cheese for an easy, yet yummy spread.
Want to make it extra yummy? Dried tomatoes. One of the white pizze that I prepare often is mascarpone (basically cream cheese), sun-dried tomatoes and mushrooms, it’s really easy to adapt this into your bagel.
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