I made a noodle soup with greens and bloomed them in oil on high heat with garlic and fenugreek. They have a distinct, piney taste that I didn't expect. It was very pleasant! Overall, i made the soup way too spicy with chilis but it was really good.

TL;DR: Vinegar is being sold at concentrations unsafe for preservation without proper warnings, 4% vinegar is unsafe while 5% is safe to can and pickle with.

Lead, microplastics, forever chemicals, etc - seems like a lot of things to be worried about when it comes to water these days. What is your source of water, how do you get your drinking water? Tap, bottled, do you use some kind of filter? And what do you think is the best way to get water?

American pancake mix has baking powder in so the pancakes always puff up to around half an inch or more. Here are my issues with this type of pancake;

• The skin that forms around the pancake is impenetrable to whatever condiments being used and the reason is because the pancake requires more time to cook all the way through. You have to dip the pancake in more condiment rather than it soaking through which is what a pancake should do.

• It’s a heavier batter so oxygen bubbles rarely form, these bubbles create the holes in a crepe that helps soak up more of the ketchup

• The surface area is smaller so it demands you eat more whereas a crepe is as big as the pan you used to cook with. A larger surface area means you can put more toppings inside instead of just eating toppings alongside a smaller thicker pancake.

• The taste and texture is horrible

You probably shouldn’t comment if you don’t know what I’m talking about

I've tried a couple of vegan cheese things, and they haven't been very good. In particular, none of them melt like animal cheese.

I'm of the school of thought that trying to replicate carnist food with your vegan products is pointless, you should make unique vegan dishes that are good on their own instead. However, I really miss delicious goodness that I can melt on top of my food.

Do any comrades have good products or ideas?

I'm sure the food is fantastic. Cannot do worse than traditional western food. But should I be an annoying gringo and ask what each individual item are, or should I just shut up, be polite, and take a shot in the dark and tank the hit if I miss?

In my defense, black pepper is called "mustapippuri" and allspice/pimento "maustepippuri" in Finnish and both also look similar. You'd think the taste or smell would've clued me in a bit earlier but I only noticed when I took a closer look at the bag in my spice cabinet

My freezer is still moderately cold, maybe 30 degrees, so I have a bit of space.

Today's my little brother's birthday. Time to get another theme cake.

Nitter

It's Fudgie the Whale cake by Carvel.

The Beastie Boys wrote a song about another Carvel cake Cooky Puss.

Cookie Puss

Nitter

made this for dinner last night. my gf found the recipe online but i modified it bc it was written by mayos who only seasoned with salt, pepper, and celery seed. i also substituted diced celery with diced carrots since i like carrots, but my gf told me she would prefer celery so ill prob do half and half next time. i also didn’t add green onions bc i didn’t wanna go to the store, i will prob add them next time

ingredients (this makes a good amount, prob 6 sandwiches worth):

• 4.5 cup dry chickpeas (45 oz if using canned chickpeas)
• 2 large carrots
• 6 cloves garlic
• 6-8 tbsp vegan mayo or cashew cream (less if using canned chickpeas)
• 4 tbsp lemon juice
• 1 tbsp celery seed
• 1 tbsp thyme
• salt
• pepper
• cumin
• turmeric
• paprika

1. soak dry chickpeas in lightly salted water for 12-24 hours
2. you can get the skins off chickpeas after soaking them by rubbing them together w ur hands and decanting the water (skins will stay at the top of the water longer than the chickpeas). there are other methods of deskinning chickpeas, find something that works for you
3. put chickpeas in pot of salted water, bring to rolling boil then bring heat down to a simmer and cook covered for 2 hours or until the chickpeas are soft. as soon as the water comes to a boil, you will notice foam. this is aquafaba, formed when loose starch mixes w the boiling water. you can just scoop the foam and discard it (or keep it as an egg substitute). once you scoop out all the foam from the first few minutes of boiling, it shouldnt form any more and you won’t have to worry abt boiling over.
4. drain chickpeas and mash them. i just used my hands to squish them
5. dice carrots into small chunks (under 1 cm) and finely dice garlic. add to chickpeas
6. add vegan mayo/cashew cream, lemon juice, celery seed, and thyme. mix well
7. salt and season to taste

i spread this between slices of toasted bread with onion and tomato slices. makes a great sandwich and is good by itself too!

Nitter

Japan's Nissin unveils caffeinated 'gaming Cup Noodles' | CNN Business

The noodles will be released in Japan starting September 18, with the garlic and black pepper flavor priced at 280 yen (about $1.90) and the curry flavor sold at 298 yen (about $2).

No more discussion. Just grab a bite of this site.

It turned out fantastic, this is definitely my go-to dish from now on when I find a chicken. I went by this recipe and then just melted butter over spaghetti which I then microwaved with some paremesan.
🐔

The people of flint need clean water but instead we get the worlds biggest cup of coffee. The worlds bigest nachos are a waste of food imagine getting paid minimum wage to throw buckets of beans on a pile of food that could feed a town. Pizza hut made the worlds largest pizza in 2023 weighing 6200 kg. They claimed they donated this abomination to local food bank. Imagine youre picking up your weekly groceries from the bank and they give you some slab that resembles pizz. You'd get some that were all crust or has a footprint from a worker accidentally stepping on i. You wouldn't be able to heat it up it wouldn't fit in your toaster oven. God forbid we get some healthy surplus food instead of corporate monstrosity leftovers.

posting this here because i don't think this is what the vegan comm is for

i've already cut out most meat because of the price, but I consume a lot of dairy, particularly for protein, like cottage cheese and greek yogurt type stuff, and cheese and milk

i've been convinced that the dairy industry is evil

my problem is i'm allergic to:

lentils chickpeas peas soybeans all tree nuts peanuts

so like my protein options are basically grains, black beans and kidney beans. also pretty much every vegan alternative product contains this stuff. in particular I noticed that pea protein is being used a lot in stuff that used to have soy in it, which is even worse for me. soy sauce is ok because the protein is processed out.

anyone have any advice? dealt with this themselves? i can't really just make the same thing over and over again because i'm feeding my family too.

i already have a very good vegan chili I make and veggie soup, also I like salads but fresh vegetables are pretty expensive here.

Sorry no pics, I ate it up already. But I was curious if anyone knew the food science behind this recipe I threw together, initially for a smoothie, but which turned into a kind of pudding or jelly:

• hella blueberries, like 1/2 lb (washed with vinegar, rinsed with water)
• enough soy milk to just cover them in the blender, maybe 8-10 oz?
• couple teaspoons of this low-cal sweetener I found (isomaltulose, stevia and monk fruit extracts)
• pinch of cinnamon
• pinch of dried basil
• pinch of salt

Blend together until smooth. Wait for a while and realize your smoothie has turned solid for some reason (about 5 min)

It's kind of like a soft tofu pudding, a Desi-style yogurt, Chinese ginger milk curd or Indian kharvas/junnu if you know those.

I'm guessing the science is something like those later ones. Some reaction between the blueberries or isomaltulose and the soy milk proteins causing a gel to form. I'm pretty sure it's not curdling tofu from the soy milk. It isn't very acidic and I applied no heat (apart from the blender's working heat). Also there is hardly any liquid, so probably not "whey."

Tastes great btw. Not too sweet or tangy, and very refreshing. Nice deep purple color to it. I think serving it with a fruit syrup would be excellent

Axios AM: Workers needed — everywhere

The sauce is mostly tamari soy sauce and honey

My sous chef is like "no if I wanted to do gochujang I'd make a gochujang paste" but like we have these big jugs of gochujang sauce and like why would you not add even a little to make it an actually korean sauce???

am i crazy, am i bad at cooking, i don't know

MALK is the premium plant-based milk made the way you want it made – with simple, high-quality, certified organic ingredients.

Pictured:

1. Potatoes O'Brien topped with plant based Sour cream and homemade Garlic Chili oil
2. Tofu Scramble seasoned with dried mushroom powder, turmeric, paprika, black pepper, salt, ground red peppercorn
3. Seared and Pressed Lion's Mane stop alfalfa sprouts over Hummus, Butt'r, Sourdough English Muffin. Topped with seared grape tomatoes, faux (plant based) feta cheese and more of that homemade garlic chili oil.

Next time I make this I plan to marinate the Lions Mane first, it tastes a little too... Wet Basement flavored against the earthiness of the alfalfa sprouts

Yes I know plant based isn't the same as vegan, it's what I had available at the grocer (couldn't make the growers market this week), please don't @ me, in general I do my best to ensure the food I eat is ethically sourced.