Hi I’m Nika (they/them) and my hobbies are gaming, cooking and baking, knitting and crocheting. I bake my own sourdough bread since 2015. I organise my life with a bullet journal.
I speak German and English.
My posts will be written in English most of the time.
I’m interested in #vegan#food, but not with ultra processed substitutions. I refer to this as #PlantPowered but that doesn’t seem to be an active tag here.
Any ideas what I can follow to tap into this type of #cooking ? Boost are appreciated.
It helped to soak the (intact, whole) grain for a few hours before cooking.
I started with 1 cup of grain, soaked it, drained it, added 2.5 cups water, and simmered covered until all water was absorbed. It's good, though next time I think I'll try 3 cups water.
I'm having some with perilla oil, TJ's Sriracha Seasoning, and smoked paprika. I'll probably use it like rice.
Wife came home the other day from King Arthur Flour, “I bought you a scone mix!”
😶
I don't mean to be ungrateful, but what's in a scone mix doesn’t help MAKE scones any easier. It's like saying, “I measured two cups of flour for you to make scones with!” 🙃
This isn't to make fun of her, it's the idea that there’s a scone mix for sale at all.
"here's some flour, good luck getting the butter cut in and just the right amount of water, but whatever you don't do overdo it!”
@jerzone I don't like mixes - it isn't hard to measure baking soda/powder, flour, sugar and some spices . Come to think of it the only hard part about making scones is choosing which recipe to follow this time.
The problem with eating out at places when you're married to someone who cooks so well is not finding places that have food that's amazing but finding places that make food as well as she does. #cooking#diningout#restaurant#goingout
@ErstonGreatman it isn't hard to learn to cook better than most restaurants. If i'm not paying $50 per person I just assume I could do better myself . At that price we are about equal in quality, but i'm cheaper - still worth it to not have to spend hours in the kitchen sometimes.
Another post about this cool book I'm currently reading: "The Sol Majestic" by Ferrett Steinmetz. Gotta love that name.
Have you ever wondered how a top-rated restaurant might function on a space station? Light years from any planet? Well, Ferrett Steinmetz thought about it and came up with:
-artificial gravity used to cook things using the heat generated by enormous planetary-scale pressures instead of direct heat
-stasis fields instead of fridges (duh) but also speeded-up time field used to sneak a week's worth of work into an hour
-an alien sourdough culture that MIGHT be sentient
All of this is an excellent backdrop for a story of a young boy finding (gay) love, seeking independence from his parents, and exploring questions of philosophy, truth, capitalism, and marketing. It's not #SolarPunk, but it has that homey vibe.
My Gujju friend shared this automated #roti maker (for home use) some years ago. I wonder why they never caught on. Maintenance? Loud noise? Super expensive? Taste isn’t close to the real one? As they say, ‘wait till the end’.
@Deus@mastodonindians CNet review complains of cost, size, noise, capacity, roti quality. Could probably be refined but seems a lot less mature a product than bread makers for yeasted breads.
@Leisureguy@vegancooking@wfpb Found White Cholam today at a South Asian store in Ottawa. I think it is also called Sorghum. Had it with a Yucatan Salsa. It was delicious (weird and wonderful one might say).
Really missing my redbud tree (Cercis canadensis) this fall. It had such beautiful peach colored leaves.
It fell over after successive tropical storms this fall. Arborist said it was near the end of its lifespan anyway. I searched all over for volunteer seedlings but couldn’t find any. 😔
@thegardendude@ClimateJenny@plants you’re right! We have a flowering cherry that is 20ft from where the redbud was. The redbud was really tall so I could never get at the leaves and had to jump up to reach the lowest branch to get flowers.
This is your seasonal reminder that all acorns are edible. Some need processing, others do not.
In October, I will do a thread on Southern Live Oak, Quercus virginiana. These don’t need processing but do need to be steamed in their shells to remove the nut. Last year, house moths ate most of mine so they need to be well-sealed and frozen after shelling.
@Brendanjones@jblue@silphium@plants Would like to recommend the book "Nature's Garden" by Samuel Thayer here. There's over 50 pages about acorns with lots of pictures of the ones to avoid, weavil issues, processing techniques, as well as history and what to do with them.
Today is both the autumn eqinox and time for this: https://www.skogsmaran.se/
Those passing my window on the finishing 200m are still running (at 12.15)
The less fit will come walking later …
We have had some serious rain this morning, to the extent that even the magpies sat under roof on the patio, so those passing are not only tired but also very wet. #sarassummer23
Me? I stay inside preparing meatloaf … #cooking#weather#autumn#running
And it will be worse. Next week all my cupboard doors in the kitchen will be picked up for painting. I’ve more or less decided on color - lightest olive green/grey.
Gratefully my youngest son visited over last weekend to cheer my up so I had some help moving things. The desk is now upstairs. And he managed to move down and sort all paint in the basement (his first suggestion was to keep it in the garage which only shows that I’ve passed 0 knowledge on to my kids…) #sarassummer23 @gardening
I’ll take a few photo updates tomorrow when it’s light and if the weather permits. And then I’ll finish this thread. I’ll need some time to move all this over to a PDF and save down as Mastodon still has no threadreader from what I can see. (Hello @Gargron PLEASE!…) #sarassummer23 @gardening