Video is in Spanish but auto-translate seems to work well.

What should I do with them? Not sure how many, I'll probably set at least one aside as a snack, but what do yall like to do with your cucumbers?

I've been knocking back 1/2 jar of these a day for the last week.

My partner just made some fried rice with leftover potato chunks and mapo sauce and holy shit this is so good. We've also made di san xian a couple times and a veganized lychee pork and every time the potatoes have been fantastic, that gooey starchy surface cooked potatoes get is such a powerful sauce sponge. white people love potatoes, i don't get why the standard western Chinese takeout menu didn't seem to adapt any potato dishes

i just made granola with oats, almonds, peanut butter, and a little oil, and sugar. (ok a lot of sugar) its so easy i feel cheated i ever bought fancy granola. I have paid SEVEN dollars for granola. im gonna add chocolate chips next time! aaahhhhhhh I would like to thank internet shaquille for his tips. it only took 20 minutes.

cross-posted from: https://hexbear.net/post/281967

sosig good

Do those parts have names? I'm trying so hard to know what they're called.

In part because I just want to eat the crunchy pistachio skin pieces.

I Tried French's Mustard-Flavored Skittles: Candy Review | POPSUGAR Food

Community supported agriculture. you pay at the beginning of the season, then you basically get a vegetable subscription from a local farm (lol). they have them in cites theres a bunch near me. and you can often get the veggies delivered to you right from the farm. seriously its way cheaper that the grocery store (well compared to the fancy organic stuff) and its not a trendy bullshit thing. and you cant visit the farm you get your food from. Its pricey because you have to pay for it all upfront though. also if something bad happens to the crops that season you're fucked. but ive never had that problem.

Why can't you be more like pasta and rice

This is a great, subtle sweet you can make. You can also tone down the sugar a little bit and have it as an appetizer for a big dinner, or as the main course of a picnic. Below is the basic recipe plus a few extra steps depending on how much effort you want to put in.

There are lots of great opportunities to add aromatics and add some herbal flavors that are not often found in candies.

Ingredients

• 10 Large Dates
• 4 oz. Walnuts, finely chopped
• 1 Tbsp Neutral or coconut oil
• 1/4 c. Corn Syrup/Maple Syrup/Similar
• Spices (optional, I like coriander and black pepper)

Directions

1. In a small pot, boil enough water to just-cover the dates and boil for five minutes till dates are tender
2. Slice dates lengthwise (like a hotdog bun) and remove pit. Careful dates may be hot.
3. In a small pan, heat oil on medium-low and add nuts stirring frequently. If using whole fat-soluble spices like peppercorns or coriander, add now.
4. Once nuts are mostly toasted, about 2-4 minutes, gradually add syrup while stirring vigorously. If using a thin syrup, optionally add 1-2 tsp of corn starch to nuts immediately before adding syrup to aid thickening. If using less heat-tolerant or ground spices such as red pepper, add now. You can also add other flavorings and extracts like bitters, vanilla, and molasses!
5. Continue stirring as syrup reduces and carmelizes.
6. Once nut-syrup mixture reaches desired consistency, spoon as much filling into each date as will fit and gently squeeze dates around the filling.

Extra Steps for Tryhards

1. Deglaze nut pan with liqouer of choice, brandy, oil, or balsamic vinegar. Once pan is deglazed, add ~1/8 c of balsamic vinegar and 1/8 c of syrup and reduce under low heat until a very thick syrup is formed. Stir continuously and scrape the bottom of the pan so sugar does not burn.
2. Dip each candy into the mixture or arrange candies on a baking sheet and pour overtop.

AND/OR

1. Arrange candies tightly onto a baking sheet and genorously sprinkle brown sugar overtop.
2. Brulee the top OR place under broiler for about 45 seconds until sugar begins to burn.

Is this monotheism?

Am I just getting a crummy brand? While the water has been heating up to a boil I've been trying to scoop off all the little bits that float but I never had to do that before and I don't even know if it's helping that much. Any tips from experience?

Hello,

I like to cook, and I like watching cooking videos (especially short ones as my attention span has been destroyed) but a lot of videos that get recommended to me are completely inaccessible to me due to expensive specialty hardware or are weirdly chuddy. If you know of some good channels, can you link them to me?

Thank you, --CapnCat

Lentils, greens, beans, TVP, and quinoa

I think the texture in the pic above is the back of it btw, the actual cutting surface looks more like this: https://cdn.cutleryandmore.com/media/images/42789.jpg