food

Echoing my post on masto: Does asafoetida smell amazing to you?

Does asafoetida smell amazing to you? and if yes do you consider yourself someone with an accurate sense of smell (e.g. identify if someone needs dental work in a conversation, smell who someone has been hanging out with, identify spices and herbs used in a meal with high accuracy, identify the perfume someone wears etc)

a question about microwaved sandwiches (mostly on how to cook them.)

Hello, I know this is a bit random, but I have a question about the preparation of microwave sandwiches specifically the likes of white castle sliders and jimmy dean breakfast sandwiches I follow the instructions as well as I can, and yet it either ends up frozen in the middle, or really hot and yet cold. it’s strange really....

Induction and high-end pans

So after some research I splurged for a Demeyere Proline 7-ply frying pan. Unfortunately, upon trying it with my induction stove it gave an error message saying that the pan was incompatible. My internet research tells me that it could be due to the copper core of the Demeyre causing a high current draw. Another reason could be...

Good and Cheap, a cookbook for those with a small budget ( books.leannebrown.com )

I designed these recipes to fit the budgets of people living on SNAP, the US program that used to be called food stamps. If you’re on SNAP, you already know that the benefit formulas are complicated, but the rule of thumb is that you end up with $4 per person, per day to spend on food.

COSORI Pro III Air Fryer Dual Blaze, 6.8-Quart, Precise Temps Prevent Overcooking, Heating Adjusts for a True Air Fry, Bake, Roast, and Broil, Even and Fast Cooking, In-App Recipes, 1750W, Dark gray ( amzn.to )

COSORI Pro III Air Fryer Dual Blaze, 6.8-Quart, Precise Temps Prevent Overcooking, Heating Adjusts for a True Air Fry, Bake, Roast, and Broil, Even and Fast Cooking, In-App Recipes, 1750W, Dark gray

Fermented jalapenos with herbs

This year I have lots of jalapenos. Now I want to experiment a little bit. I want to make a hot green sauce with different herbs. A list of herbs I want to use: basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil. Any ideas how to do this? Should I ferment the herbs in vacuum bags seperated from the chillis?...

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