File: 1744281070983.jpg (191.96 KB, 687x687, jp.jpg)
No. 2482102
General thread for anything food, cooking, and baking related.
Share recipes, tips/advice, photos of things you've made, food opinions, current favourites, meal ideas, and any related questions you may have. No anachan sperging please!
Previous thread :
>>1949746 No. 2483899
File: 1744404971444.jpg (34.59 KB, 500x500, MWc8KiDFo73TGNCkaVyDFCcRw1fQPs…)
I just learned about a drink called an "ice cap" that's apparently super popular in Canada and people go crazy over it. I googled it thinking it was gonna be some super cool drink…Anons. It's just a fucking frozen coffee.
No. 2483953
File: 1744407144288.jpg (474.69 KB, 3385x2745, 77433540007-img-4763.jpg)
>>2483899I feel this way about Dutch Brothers. They're so hyped but they're just coffee that doesn't taste like coffee…
No. 2484328
File: 1744425608225.jpg (57.06 KB, 1200x1200, hiyayakko-japanese-cold-tofu-f…)
With the summer heat rolling in, I'm returning to my usual summer recipes. Hiyashi tofu is my favorite, just soft tofu, some katsuoboshi, green onion, maybe grated daikon if I have it, and a bit of mentsuyu.
Smoothie bowls and various cold noodle dishes are also favorites.
Do nonnas have their own summer favorites that don't require standing over heat for too long?
No. 2485201
>>2484366An Ausfag and I've noticed this too. I get my produce mostly from this service that delivers produce rejected by supermarkets to your door each week (usually because they aren't the right size or shaped weird) and it's actually been the best quality produce I've had in yonks. You're getting it directly from and supporting local farmers too.
I wouldn't suggest it if you're a by-the-book recipe follower, but if you can usually whip up things with whatever you have on hand then it's great.
No. 2485290
>>2485211AYRT and I'm shocked it isn't because it's such a good service. And this way everyone's still making a profit. I think the concept of produce looking desirable is fucking insane and I have to wonder if anyone actually cares about this? Like are there people out there who don't want to eat a cucumber that's a weird shape or an eggplant with an extra digit?
Reminds me of a reel I saw once of a burger woman who said she didn't know the lemons in the tree in her backyard were edible. Americans truly have no concept of where their food comes from or how it's produced.
No. 2485925
File: 1744575784466.jpeg (175.78 KB, 960x960, 6fc1e609-dc77-444c-9be9-2931f8…)
If you were sponsored by a food company with getting one specific food item a week until you die, what would it be?
No. 2485939
File: 1744576657796.jpg (1.21 MB, 3000x2250, 1000017617.jpg)
>>2485925If I have to be specific, Kinder Bueno white
No. 2485993
File: 1744578764217.jpg (127.32 KB, 736x736, 1000017618.jpg)
>>2485950I'd share my bueno with you nona. I wish they weren't so expensive. There's an ice cream version I would like to try.
No. 2486531
File: 1744624358982.webp (305.2 KB, 1166x1750, IMG_2050.webp)
I’ll try to make a homemade poke today! No edamame because I hate it kek.
No. 2486923
File: 1744652409543.jpg (91.94 KB, 894x653, 71Kfw5TfsLL._AC_UF894,1000_QL8…)
>>2485925Patagonia tinned fish, one of the mid price range tinned fish brands that are actually worth the money. Still too expensive for me to indulge in frequently but their mussels in lemon broth are so delicious…
No. 2486932
>>2486511Not really when you look at where population density lies, most of the rural farmland is not heavily occupied and the lack of access to spaces for growing your own food is an actual issue for a lot of the American population, even if an individual had a desire to.
Americans are not as alienated from food sources as
>>2485290 would imply, but when it comes to how 90% of our food arrives on the table and the mechanics of industry that facilitate that, they are actually unaware. This isn't a rag on Americans in particular, but a testament to food production in a modern economy of scale. Even the upbringing of your average potato looks nothing like how you'd imagine it to be as a need for minimal waste with maximum profit (yes, a lot of food does get thrown out for not merting standards, but it is within a company's best interests to make sure as much of the food meets standards as possible) entails highly complex and even automated systems of agriculture.
I hope this doesn't sound like scaremongering as I don't think this is inherently bad– to support the demand of modern populations accustomed to largely having whatever they want available to them, whenever they want, this evolution is necessary. I don't know why people take such offense to the insinuation that they don't actually know where their food comes from. You generally hardly know how your water, the materials that go into your clothes, or the furniture in your home, were produced, either, unless you're in the very small minority who are fully self-reliant. That's how things are these days.
No. 2486949
File: 1744653894719.jpeg (489.37 KB, 1170x911, IMG_2059.jpeg)
Today I ate sweet potatoes made in the oven and a salmon patty with balsamic sauce and a bit of squeezed lemon.
No. 2486951
File: 1744653986623.jpeg (52.4 KB, 360x360, IMG_2060.jpeg)
>>2485993Being an Italian flag has its perks sometimes, we have those in the supermarket and even the Nutella ice cream! I also love splurging on these ones, they are divine.
No. 2488644
File: 1744762485666.jpg (43.6 KB, 1000x1000, 511-wrFOmoL.jpg)
Has anybody duped the fruit teas you find at Asian boba shops at home? Would picrel work for somebody trying to make peach oolong at home?
No. 2488686
File: 1744765636801.jpg (171.09 KB, 1200x1800, Cherry-Tomato-Ricotta-Toast-ph…)
I made some roasted tomatoes with cherry tomatoes but had to compromise the ingredients with some dried thyme and cheapo parmesan instead of ricotta. Splurged on some local sourdough loaf and the whole thing tasted bomb as hell. I am very happy
No. 2488705
File: 1744767147825.png (310.66 KB, 662x393, 7hwo1l.png)
>>2485294>>2485334>>2485814>>2486511cope and seethe burgeranons I'll be sitting here with my chair glued to the ceiling enjoying my farm to table produce and my all Aussie beer
>>2486932 articulated what I already knew but it's just fun to rack on ya
No. 2488748
File: 1744770083239.png (90.55 KB, 828x536, obesity.png)
>>2488705>AussieThat's just upside-down America with fewer people in it, at least as far as this particular debate is concerned. Aussies are even fatter than Britbongs!
No. 2488806
>>2488705What is aussie food even what do you guys have unique to you other than vegemite.
Not an American vs Australia q I genuinely have no idea
No. 2488823
File: 1744775220427.png (1.03 MB, 1135x377, modernaustralian.PNG)
>>2488807which actor
nonnie?
>>2488806I'm so glad you asked. We do have what we consider "modern australian" that's sort of a fusion of european cuisine with native Australian ingredients.
There's also the classics like pavlova, fairy bread and meat pies.
No. 2490160
File: 1744864800297.png (887.98 KB, 507x800, IMG_0284.png)
These things are like CRACK!
No. 2490173
>>2488855They're not? They're from like Asia/the Middle East, they're even referenced in the Bible lol
>>2488806Ausfag here and honestly nothing. It's all just multiculturalism but we fucked it up kek
No. 2490194
File: 1744867886169.jpeg (308.04 KB, 960x1051, IMG_8183.jpeg)
Pls, show me your favorite soups. Picrel is Avgolemono soup.
No. 2490500
File: 1744897170827.png (707.13 KB, 953x635, IMG_3806.png)
>>2485925I’ve been fucking with koia protein shakes Hard. Not pictured but the matcha latte & horchata flavors are so good for my gay little morning sweet tooth
No. 2491385
File: 1744929209945.jpg (158.52 KB, 1214x1214, 1000017653.jpg)
Tried noodles for the first time today. Not bad but not special either. I didn't want to finish them.
No. 2491757
File: 1744961598066.webp (51.48 KB, 390x280, view-above-on-pile-raw-260nw-2…)
>>2490355These guys. I've loved them since the time i found couple on just laying on a fence and i planted them and grew them all my childhood. Now i'm trying to grow them for 4 years again but there's an insect that's been driling holes in them every year and so it's no luck.
No. 2491806
File: 1744966160030.jpg (49.25 KB, 735x422, 1000017669.jpg)
Nonas, are there any discontinued foods you miss and would like to see come back? I used to love picrel..
No. 2491831
File: 1744969550055.webp (105.66 KB, 1200x630, arnotts-lattice-biscuits-96363…)
>>2491806Lattice biscuits… I miss them so bad. They're just like, crackers covered in sugar syrup but a lot of people use them in slices etc
No. 2492299
File: 1745006643390.gif (1.98 MB, 392x293, 2155199300.gif)
>homemade cookies appear in anons house
And many were eaten
No. 2492834
File: 1745042948955.jpg (120.27 KB, 1080x810, sqqok9mhzyj21.jpg)
>>2491806Altoid sours… I will always remember you…
No. 2492838
File: 1745043436242.webp (388.46 KB, 1200x1200, IMG_2657.webp)
>>2490194Sopa de fideo. Literally if I was on death throw this is what I would choose for my last meal.
No. 2494323
File: 1745170255601.jpg (1.26 MB, 3676x3676, 1000024064.jpg)
I'm making stuffed leg of lamb, polish sausage, potato and onion pierogi, a small ham for my mom, and a ton of side dish veggies. Happy Easter!
No. 2494338
File: 1745170916811.webp (53.07 KB, 760x380, retro-sours-3-te-240910-227699…)
>>2492834A new supplier got the original recipe and started selling them again this year and they taste exactly as I remember!
No. 2498742
File: 1745505176088.jpg (1.88 MB, 2991x3024, 1000002412.jpg)
Made some red lentil curry! Since I was making some for my mom, I decided to use a jalapeño instead of serrano peppers, but it didn't even have the tiniest amount of spice…
At least the jalapeño bits looked aesthetically pleasing in the curry
No. 2498765
>>2498750That's a tough combo, but I've actually used it before for psuedo-burritos/wraps:
>cook chicken as appropriate for its cut w/ cumin + whatever mexican spices you want to add>cut sweet potatoes into whatever shapes you want, coat in oil and a bit of cinnamon, and bake until they're done>cook some black beans on the stovetop w/ sauteed onions and garlic unless you're being lazy, bay leaf, crappy chicken or vegetable bullion, cumin, mexican or regular dried oregano, onion and garlic powder if you want, and a tiny dash of vinegar. if you're feeling adventurous, you can use lard for the alliums>cut the cabbage into very, very thin slivers and massage a bit so they become less stiff>serve w/ wrap or tortilla of your preference, steamed so it's not brittleYou could also potentially do a stir fry or grain/rice bowl with a tahini and maple sauce, or maple and miso.
No. 2499564
File: 1745565152756.jpg (3.09 MB, 4080x3072, 1000000247.jpg)
>>2499543The lamb chop crust is not so crispy but this is incredible. The salad could be improved with chopped tomatoes, but the tomato sauce on the gnocchi is scratching that itch. Be your own waifus nonas, I believe in you.
No. 2499590
File: 1745567333134.jpg (3.69 MB, 4080x2296, 1000056964.jpg)
Made some goulash-ish beef. About a kg of meat and two onions browned aggressively on maximum heat. Spiced mostly with paprika powder, some cumin, ground anis, cinnamon and potato concentrate. Cooked in leftover frozen beef bone stock I made for Stroganoff a few weeks ago. Cooked for about 3 hours, could have used another hour for the meat to be even more tender. Very flavorful.
No. 2500321
File: 1745613809643.jpg (126.33 KB, 1200x1800, 1200-The-Best-Meatloaf-Recipe-…)
Opinions on meatloaf? What to do with meatloaf leftovers if you're a single person making it? I've never had it before but I'm in one of those moments where I'm really craving the idea of a food I've never had before for whatever reason.
>>2499564>Be your own waifus Lol I always think like this when I'm cooking too. When I make something ultra yummy I love myself soooo much.
No. 2500342
>>2500321Delicious. I like to make it with a gochujang/ketchup glaze.
You can slice and freeze leftovers. Or make a meatloaf sandwich. Or crumble it and treat it like ground beef in pasta , tacos, lettuce wraps, etc.,
No. 2501401
File: 1745706187645.jpg (252.52 KB, 679x1018, Soft-Boiled-Egg.jpg)
6 minutes is the golden minute for soft boiled eggs, dunk it in a ice bath to stop the cooking and it always comes out perfectly. Sorry if this is common sense but I am easily amazed at how consistent I'm getting soft runny yolks. Combo it with some sourdough toast and its a match made in heaven, delish
No. 2501408
File: 1745707210054.png (Spoiler Image,522.9 KB, 472x862, alfredo.png)
An unappetizing looking alfredo I made a few days ago. I used too much heavy cream so that motherfucker came out like soup. It was delicious though
No. 2502420
File: 1745797677012.jpg (663.38 KB, 2208x1812, 891d92be-685b-431e-9d34-9ab243…)
Found the perfume/fragrant plan we put in tea over here and my swamp tea is back baby.
No. 2502452
File: 1745800592873.jpg (152.81 KB, 600x600, 77654-1_dbe8daea-e2d0-45b2-a87…)
>>2502422Sweet marjoram! Took pics and reverse searched to know the name. Apparently it's similar to oregano or something? I always forget its English name lol
No. 2504050
File: 1745931926632.jpg (1.91 MB, 2954x2267, 20250429_055738.jpg)
Made some sashimi and rice balls to pack for lunch for me and a friend. I took a bottle of soy sauce and disposable bowl for the dipping lol. I also packed some pickled ginger I made myself ages ago.
No. 2505768
File: 1746066143318.jpg (68.39 KB, 600x345, frozen-grapes-6-2514732432.jpg)
put your grapes in the freezer trust me
No. 2505834
File: 1746072015076.webp (141.77 KB, 1420x1420, Hjfkgkehwj.WEBP)
I love cashews so much nonnies. Picrel is delicious but I love plain ones too
No. 2513533
File: 1746556505927.webp (226.08 KB, 1200x1907, IMG_2322.webp)
Anyone into nice cream? I like making it for breakfast and adding granola and fruit when it’s hot. It’s a cheap and healthier alternative than ice cream.
No. 2513590
>>2513533This food
triggers my vegan PTSD. I didn't even know people still ate it. The best one I made was with some sort of snickerdoodle protein powder and almond butter.
No. 2514271
File: 1746600263922.jpg (207.39 KB, 736x1104, 1000002664.jpg)
I think I'm gonna go to an Asian marker later today. What are some things you nonnas recommend I look for?
No. 2514405
File: 1746619855748.jpg (136.82 KB, 1200x1200, 6507490101590994875_1.jpg)
>>2514271If they make side dishes in the store and sell them definitely try them. I like spicy fish cakes and kimchi. Also, these frozen packs of steamed buns are really tasty and filling to have on hand for days where you don't want to cook. I usually get the chicken ones. Thai potato chips are pretty good too
No. 2514666
File: 1746639054432.jpg (100.94 KB, 658x1000, 71bUSZFSdxL._AC_UF894,1000_QL8…)
My bangali friend brought me a fried lentils snack. Gonna try it and report back on how it tastes.
No. 2516027
>>2499570It's a throw blanket so I can hide my table/counter/apartment details.
I made a really dank curry tonight in my rice cooker. Premade some rice lightly salted with a touch of sesame oil and then drizzle it with a little mirin and top with avocado and covered it with a bowl. The not at all secret key is using coconut cream (or oil I guess) and starting out by heating it until the oil begins to separate. Then I mixed two different types of curry paste when it seemed like one might be on the sweeter side and one may be on the spicier side. Added gently chopped and pestled lemongrass, garlic, super sweet shallot-like onions from the food bank and then another splash of coconut cream.
Then some red carrots, defrosted 41-50 shrimp, and covered everything with a layer of chopped mustard greens. I forgot to add green onion or get roti, I just inhaled it. It's going to taste even better tomorrow, I'm in love, this is self love.
No. 2517884
File: 1746801183830.png (226.8 KB, 454x344, maryanne.png)
Baked cookies last night to cope with my breakdowns. I hate baking but think I am slightly better at it than cooking so maybe I should do it more often.
No. 2518264
File: 1746818551289.jpeg (681.66 KB, 750x742, IMG_3896.jpeg)
Made spaghetti with aglio e olio and cherry tomatoes. Who wants me
No. 2518270
>>2518264I make really good pasta carbonara and pasta vodka. We could open a cute neighborhood Italian eatery together and call it
Nonny’s
No. 2518584
File: 1746834307295.jpg (160.25 KB, 650x978, mini-meatloaves-4-of-6-1.jpg)
https://thenaturalnurturer.com/veggie-loaded-mini-meatloaves/Tried this recipe because I was craving meatloaf and didn't want to commit to a whole meatloaf as a single person. Was it like meatloaf? Not really, but it's super tasty and I'm here to recommend it to you nonnies. Loads of veggies, can mostly be made in a food processor, and bite sized for convenience… I have a feeling I'll be making it many more times in the future.
No. 2520194
File: 1746967551706.jpeg (185.44 KB, 858x1183, IMG_0137.jpeg)
https://www.okonomikitchen.com/vegan-kimchi-pancakes/ Used up all my kimchi to make this, so worth it. The dipping sauce took it to the next level, I can definitely see why this is meant to be eaten while drinking though.
No. 2520770
File: 1746992481502.webp (158.33 KB, 1015x1340, PeachParadise-Strip_copy.webp)
I just tried kombucha for the first time. Is it normal for it to taste like apple cider fucking vinegar? I was so excited because I know these are so popular and it smelled good so good like fresh peaches, but it just tastes like diluted vinegar. Perhaps it's an acquired taste? I hope I grow to like it because I did buy 4 bottles… Maybe I'll like one of the other flavors.
No. 2521141
File: 1747022087853.png (96.67 KB, 850x334, 311-Ethanol-and-Relative-Sugar…)
>>2520770The primary fermentation in kombucha in carried out by acetobacter, turning the sugars into ethanol and the ethanol into acetic acid. It's the same process that makes vinegar, just to about 1/10th the concentration of something like ACV. There are other fermentations going on at the same time that produce different chemicals, but acetic acid (aka vinegar) is by far the most prevalent.
Different manufacturers will have different specs that they brew and blend to in order to meet different tastes (see table for the range of acetic acid, the most acetic has 8x the acid of the least). GT's are probably one of the most sour, so yes you literally are tasting vinegar.
That's a pretty niche preference though, so as the category grows and more brands spec to consumer tastes, you see a lot of the newer ones converging on something that tastes like soda.
No. 2521151
I'm making crab risotto but with canned crab because I'm poor and it was $3 at the discount grocer. I've never made risotto, I'm going to wash both the rice and crab and pray for the best. Gonna air fry some farmer's market mushrooms with breading and make a side salad with mustard greens and leftover ceviche as the dressing. Idk to honor my mom.
>>2520770Sad you're experiencing that nona. I found kombucha pretty sour when I first started drinking it, but I enjoy tangy flavors. I think it's definitely an acquired taste and some flavors and brands are hot or miss. I'm surprised the GTs brand is considered sour, it's like baby's first booch. Definitely check the sugar levels and try samples when you can. I don't drink it frequently, but it's really great when you have digestive issues or a hangover but still need to be a functional human.
No. 2521293
File: 1747038804639.jpeg (1.39 MB, 1125x1846, IMG_9633.jpeg)
I am making picrel this week and am undecided if I should add a meat on the side. Would you? And if so what type of meat?
No. 2521818
File: 1747083898301.jpg (103.43 KB, 1500x1000, Simply-Recipes-Silken-Tofu-MET…)
I spontaneously bought silken tofu for the first time, and now I don't know what to do with it. Almost all recipes with are of the spicy sort, which I'm not sure my weak baby tastebuds can handle. Any tofu experts ITT?
No. 2522003
File: 1747101453817.jpg (138.68 KB, 1200x800, Japanese-Cold-Tofu-0960-I-2.jp…)
>>2521818I looked this up after I saw this in another thread… or maybe it was this thread? I'm too lazy to scroll. But this looks dank.
https://www.justonecookbook.com/japanese-tofu-cold-tofu-hiyayakko/I actually am a terrible cook. My go-to today was firm pressed tofu, marinated in mirin, olive oil and soy sauce, air fried… with dark red kidney beans, scallions, mirin, sesame oil, soy sauce, and some "umami" spice mix I got at the grocery store. It was good, but it wasn't wow. I'm missing a lot. I need to purchase garlic and ginger next time so it's tastier. IDK if I could use sesame oil in the air fryer because I know it's kind of a delicate oil. But I've read somewhere there's like, purified sesame oil? And you can use it to cook things. IDK if I'll find that at Walmart.
No. 2522010
File: 1747102509027.jpg (180.24 KB, 1024x768, 4656401324_04b2ebe6f6_b.jpg)
>>2521818You can try making this Chinese breakfast dish called "Tofu Brains"
No. 2522884
I'm so sad, I love fermented foods but can't eat any because the histamine in it makes my chronic illness flare up. I was so happy eating soy sauce marinated eggs with rice, kimchi pancakes, and kefir. I thought I was better enough to eat normal again.
>>2520770I don't like store bought kombucha too much, it gets too vinagry. Homemade is delicious and you can make it as mild or vinagry as you want. Remember to rinse your mouth with water afterwards so the acidity doesn't fuck up your teeth.
If you don't end up liking it too much, you should try juice kefir and ginger beer.
No. 2523583
File: 1747246590238.jpg (209.31 KB, 815x687, 20250514_211402.jpg)
Made the best omurice ever using leftover nasi gorang rice and sheeh tawuq chicken, I browned the butter I used for my omelet accidentally but it turned out nice, and the sauce was thick and silky smooth this time and it was so satisfying taste and texture wise. Thank you random wrestling Japanese chef on YouTube for teaching me this amazing recipe.
No. 2523604
File: 1747247923383.jpg (13.33 KB, 397x127, images (9).jpg)
I tried these biscoff sandwich cookies today. Tbh, I don't think I like biscoff cookies. The flavor is too caramelized, it's almost burnt.
No. 2526385
File: 1747460719185.jpg (157.43 KB, 1735x1152, Red Bull wings.jpg)
What energy drinks do you all like? On the rare occasion I do take an energy drink, I like redbull
No. 2526388
File: 1747461408168.jpeg (104.38 KB, 655x500, IMG_8177.jpeg)
>>2526385Redbull is my go to! I’ll occasionally drink a ghost but the I can’t finish an entire can. The caffeine is too high and the flavors are too sweet despite being sugarfree
No. 2526395
File: 1747462221748.webp (85.28 KB, 1260x840, IMG_5934.webp)
>>2526385I’m super basic and stick with classic monster, sometimes I’ll branch out and and get a strawberry one though
No. 2528279
File: 1747607202739.jpg (236.02 KB, 668x1000, cottage-cheese-bread-3.jpg)
Since I absolutely love bread, but trying to lose a little bit of weight, I decided to try out that viral cottage cheese bread recipe and was pleasantly surprised! It's fluffy and tastes alright, it does the trick when you toast it and add some toppings like cheese or honey. Gonna add some herbs and/or nutritional yeast in my next batch to give it some more flavor, I'm even considering getting some butter essence to give it that buttery flavor I like from brioche.
No. 2528407
File: 1747616484659.jpg (121.15 KB, 640x640, baked-feta-pasta-lead-66967df3…)
>>2528287That viral baked feta pasta recipe. Very easy to tweak too. Switch up herbs, add more roasted veg, etc.
No. 2530617
File: 1747762737503.jpg (153.47 KB, 960x540, raffinierte-erdbeertoertchen-i…)
I'm craving little simple strawberry cakes like picrel so much right now!! I'm not sure if I'd actually eat it because of retarded food anxieties but still
No. 2530651
File: 1747764546666.webp (101.73 KB, 750x500, IMG_0442.webp)
>>2530617This isn’t the same but I’m going to share my favorite strawberry cake recipe with you
nonny6 tablespoons unsalted butter, softened, plus more for pie plate
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually add in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. Bake cake 10 minutes. Reduce oven temperature to 325°F. Bake until cake is golden brown and firm to the touch, about 1 hour. Top with whipped cream or ice cream.
No. 2530687
>>2530651omg that's so sweet
nonny I'm totally gonna make this!
No. 2533029
File: 1747941615199.jpeg (268.94 KB, 1500x1500, Dubai-Chocolate-Bar-Pistachio-…)
My coworker offered me a piece of this and holy shit how do people eat this? If it was with dark chocolate or the filling wasn't sweetened I could see it being much better but it was just a bite of sickly sweet goo, I can't imagine eating more than one bite. The idea always seemed so appealing to me but I'm kind of glad I didn't like it cause it was like 4+ euros for a 10x4 cm piece.
No. 2533041
File: 1747942205604.jpeg (1.92 MB, 1365x1365, IMG_5050.jpeg)
>>2533036A bunch of other countries make this dish, but I like my country’s specific way of preparing it. It’s grape leaves stuffed with rice + meat (we call it yabra’) and we usually cook lamb in the broth too. How about you nona?
No. 2533044
>>2533029I don't think its supposed to be that sweet, sounds like you had a cheap version
nonnie. It's usually salty and sweet. Kind of creamy.
No. 2533051
>>2533029I don't think its supposed to be that sweet, sounds like you had a cheap version
nonnie. It's usually salty and sweet. Kind of creamy.
No. 2533056
File: 1747942886668.jpeg (140.01 KB, 1200x1800, IMG_5051.jpeg)
>>2533045Yes! At every potluck it’s the dish I get first, weirdly enough though I don’t like another dish that’s essentially a sour version of it (yalanji).
No. 2533102
File: 1747945236590.jpg (84.87 KB, 863x460, pasteles.jpg)
>>2533041I almost thought these were skinny pasteles at first, in my country we use banana leaves and fill it with pork or chicken. I would love to try other variations.
No. 2533385
File: 1747959188712.jpg (61.87 KB, 680x482, الصورة-الرئيسية-لوصفةمقلقل-لحم…)
>>2533036My country's cuisine is borrowed from neighboring countries and immigrants, so all the food I like is essentially foreigner food, but my mom's take on some recipes out there and ones specific to our ethnicity can be good at times. Just had a tomato beef stew and white rice for dinner. I love it so much and could eat it everyday. I also love laban rice, it uses this variety of milk that's between milk and buttermilk to cook rice and it tastes so good with some specific butter variant my mom used to make consisting of butter, flour and salt. There's also this recipe of flour, either regular all purpose flour or preferably corn flour, with laban and salt and also topped with the specific butter. Very comfy, warming and filling and a good winter food. It was a stable at each of my parents' houses due to poverty and living in the desert without much things to grow, it's villager farmers food from a specific reigon of the country. There are other dishes that I dislike though, like the super bland broth they make from meat or chicken and only salt and black pepper. It stinks and tastes like shit. But the accompanying dish which is a cooked dough kind of thing is ok and good with laban.
No. 2534678
File: 1748078638548.jpg (75.45 KB, 540x720, 1000002790.jpg)
What flavor of oreos do you like? On the rare occasion that I buy oreos, I always get overwhelmed by the amount of options and just end up getting the original. I did try the red velvet ones once, I don't recall them tasting much different from the original.
No. 2535050
File: 1748113231325.png (155.44 KB, 972x972, 1000018986.png)
I doordashed some really cheap chicken noodle packets, I'm so excited I've been craving them like crazy.
>>2534678I tried vanilla latte oreos. I'm not big on coffee but the flavor is subtle enough for me to enjoy. It's got double the frosting which is my favorite part! I wish I had your problem with being overwhelmed, I don't see a crazy number of options, just regular oreos and then one or two special kinds.
No. 2535131
File: 1748119626760.jpg (6.49 MB, 4000x3000, 20250524_041006.jpg)
Made a creamy cheesy tuna and vegetables casserole and my picky eater sister actually ate some of it yeay.
No. 2535569
File: 1748157538847.jpg (64.48 KB, 736x981, Kimchi.jpg)
What would be a good protein to eat with kimchi and rice, anons? Besides eggs
No. 2535584
File: 1748159929845.jpg (72.48 KB, 728x728, Oreo-Thins-Chocolate-Lemon-Rev…)
>>2535569Pretty much anything. Pork, fish, beef, chicken, and tofu all work. Just pick your favorite or whatever is most convenient.
>>2534678I rarely eat oreos but I think the lemon oreo thins are nice
No. 2539169
File: 1748392279938.jpeg (94.69 KB, 800x800, IMG_9732.jpeg)
Made a tofu stir fry for dinner tonight, it was really good but I’m going to modify the sauce a bit. It’s a bit heavy as is but I could have just had my proportions out of whack since I was using leftover tofu and veggies. I wish I had more tofu to be honest the crunch it brought to the dish was wonderful. Only thing I modified is that I used chicken broth not vegetable broth
>Recipe: https://rainbowplantlife.com/tofu-stir-fry/#recipe No. 2539199
>>2534838It looks like it’d be easy to double or quadruple this recipe, it’s pretty small quantities to begin with. But this looks amazing, I’ll for sure be trying it.
>>2539187This also sounds amazing! I’m partial to jalapeños and cheddar in mine but have never considered a sweet version before.
I just fucking love corn and am so excited it’s sweet corn season where I am!! I made esquites this week and it was tops.
No. 2539376
>>2535569Either simply fried tofu sprinkled with salt or a white meat fish, probably tuna (tuna mayo if you're into that) unless you want to go to the Korean market and get the specific cuts and types common to Korean food. I will say the latter is pretty cheap, though.
Less "traditional" but my favorite simple comfort meal is getting myself a cheap steak and pan frying it, then topping some rice with that and the kimchi so all of that savory flavor seeps into the rice.
No. 2541745
File: 1748559783607.webp (30.03 KB, 444x680, SD_4734_Yogurt_Combo_Vanilla_P…)
Does anyone have any non-dairy yogurt recommendations? I was enjoying picrel, but one day I realized it tastes like apple sauce and now it's been hard for me to eat it.
No. 2541807
>>2528407I tried this the other day with some goat cheese! It was so good, thank you nona.
I just threw together a yummy snack. A toasted mini baguette with brie, goat cheese, thinly sliced red onion, Dijon vinaigrette, pickled peppers and some arugala. Following that up with some cherries I just got at the market.
No. 2547410
File: 1749035400786.jpeg (71.49 KB, 640x640, kinder.jpeg)
i am obsessed with this shit. i bought it on a whim for a cookout as a condiment topping and it one-shotted me into addiction it's crazy. idc if this sounds spiritually obese but i go 2-3 bottles a month, i put it on everything, sandwiches, when im cooking meat, on pizza, as a dip for just about everything it's so garlic forward it's perfect
No. 2547424
>>2541745check
>>2442109 Culina yogurt. Mind you it isn't very sweet but I liked that.
No. 2547824
File: 1748958365642.jpg (423.66 KB, 2560x2560, 81nPbXu-7RL.jpg)
TOP FOODS OF THIS WEEK:
>frosted shredded wheat in milk
>coffee with sweet italian cream
>blueberry bagels with cream cheese
>frozen coconut cake with vanilla frosting
can you tell I quit drinking!?
No. 2549758
File: 1749107855220.jpeg (260.47 KB, 1280x3476, Torani-Original-Salted-Caramel…)
Bought this to make flavored lattes at home and I'm hooked. Incredibly cheap if bought at stores like Tjmaxx and Marshall's too.
No. 2550172
File: 1749143187931.jpeg (177.52 KB, 1000x662, IMG_2956.jpeg)
Do nonnas here like liver? I love it. I made “fegato alla veneziana” along with roasted potatoes. It’s made my caramelizing onions and then throwing liver pieces (with some flour) on top of it and adding wine , eater and a bit of vinegar to remove the strong taste and smell.
It was very yummy, but most people don’t like internal organs kek. I love them, I love hearts too.
No. 2550354
>>2550172I love it! Although I make it in a more Chinese inspired way. I personally like the strong taste and smell so I don't bother trying to remove it with any extra ingredient. I start with a base of green onions and tomatoes with any other vegetables I have on hand, usually bell peppers, then I add the liver and add some 5 or 7 spice to it, salt, black pepper, worcestershire sauce, soy sauce, oyster sauce, some sugar to balance the flavors, and once it's ready, I squeeze lemon on top for added benefits anf flavor.
No. 2550646
File: 1749163968203.jpg (139.55 KB, 800x600, 19COOKING-SOBANOODLES1-googleF…)
>>2484328love some cold soba with kimchi or japanese pickles on the side
No. 2551450
File: 1749228341945.jpg (11.4 KB, 225x225, bewwykuma.jpg)
i just made and ate the yummiest salad of all time
>spring mix
>diced strawberries
>pomegranate seeds
>goat cheese
>a little sliced chicken breast for protein
>honey ginger dressing with an additional drizzle of honey
creamy and tangy and just the right amount of sweetness
No. 2551462
File: 1749228704732.png (958.75 KB, 1762x1072, egg.png)
>>2501401I wholeheartedly agree re: 6 minutes. That's the golden timeframe. However, I must challenge your ice bath tip. I used to do that too. But actually, if you take your raw eggs out of the fridge 4-6 hours ahead of time so they can get to room temperature before you boil them, the peel comes off easily after boiling with no ice bath necessary. I put them right back into the carton & fridge. Please try it sometime anonchama
No. 2553752
File: 1749371708285.jpeg (93.13 KB, 600x900, IMG_2975.jpeg)
Nonnas what’s your favorite summer food? Mine is peanut butter noodles with fresh cucumber.
Not a Koreanfag but I would so like to taste mul naengmyeon, it looks so refreshing.
No. 2553793
File: 1749376859643.jpg (853.74 KB, 2160x3840, 20250608_125743.jpg)
>>2553752I like the idea of bread+tomato+cheese=summer food, it just makes sense, so I enjoy making stuff like that for a snack or breakfast. Very refreshing. I like deviled eggs, cold tuna salads or sandwiches, any cool savory food tbh, and ofcourse desserts and ice cream and fresh juices. We have cocktail shops that sell the best most refreshing tasty juices ever, picrel, I love these so much and they're so adorable too. 1 liter for $5. It last us for 2-3 days, although it does go bad quickly because it's fresh and contains milk or ice cream sometimes. You mentioned naengmyeon and now a kpop song about the food is stuck in my head, thank you very much.
No. 2554909
>>2553993If you're calorie and health conscious, why not Greek yogurt or skyr over creme fraiche? No shade intended, I love using yogurt as a sour cream substitute and it has plenty of probiotics and protein. And it's cheaper to get a single serving cup if you don't use a lot. I totally agree with and support your choices in summer foods.
I'm very tempted to get sushi a few blocks away because it's way too hot to cook today, but I might just boil some eggs and make some kind of cold noodle dish to be responsible.
No. 2554949
>>2553793Tomatoes scream summer for me too nonna! Nothing more tastier than a tomato salad with bufala mozzarella and balsamic vinegar and olive oil.
> We have cocktail shops that sell the best most refreshing tasty juices ever, picrel,This screams Latin America to me, am I right nonna? Where are you from?
No. 2554995
>>2554944I baked it at 11 pm or something
Just do it nonna
No. 2555481
>>2554909I would, but sadly I just can't handle the taste or consistency of greek yogurt no matter how many different types and brands I try. Same with cottage cheese, so I try to use either of them whenever I'm baking instead so I still get some of their health benefits. It sucks that my taste buds sperg out over these two since there are so many interesting recipes and snack ideas using them as a base.
Luckily the flavored creme fraiche always comes in fairly small cups (there is one with parmesan and garlic that I absolutely love and usually have on the side when I eat red meat), so they rarely go to waste!
No. 2559928
File: 1749695337185.png (749.39 KB, 430x808, chicken.png)
For years I've been scared to make fried chicken cause the first time I tried, it was a big failure. Well, I made chicken tenders today and I'm so proud of how they came out! It wasn't this yellow irl btw. I showed pictures to my grandma and she said it wa "real pretty". They were a bit dry and I think the breading could've been crunchier (perhaps it wasn't because I let the chicken sit too long with the flour before frying it?) but overall a big success for me.
No. 2566404
File: 1750091227555.jpeg (623.87 KB, 1170x2532, IMG_3077.jpeg)
Made chicken wings, they were delicious. I wish I made the whole packet, but I’m trying not to be a fatty. Made a side of potatoes but I didn’t take the photo well because I ate immediately kek.
The meat was tender and yet very tasty due to the brine. It’s my mom’s recipe, pretty easy. You can try nonnas.
>soy sauce
>paprika
>salt
>sugar
>olive oil
>salt
>rosemary
Leave the chicken for at least 30 minutes and then toss is in the oven. On the side you can pair it up with rice or potatoes.
No. 2567042
>>2566414I am taking this as a sign to find and post the recipes I told other nonnies I would share when I got a chance.
They were macaroni salad and my family’s gumbo recipe. I hope those nonnies will forgive me kek, at least the salad is still seasonally appropriate
No. 2569343
File: 1750275613077.webp (28.1 KB, 500x500, 00028400518185_C1C1.png)
These chips are so fucking good. I'm going to be so sad when the retarded supermarket near my house inevitably stops stocking them the way they stop stocking everything I like.
No. 2575327
File: 1750638716163.jpg (157.3 KB, 730x913, brownay.jpg)
anybody tried that brownie you rest on the freezer for like a whole day? i tried it but it seemed…uncooked but very very tasty
any other brownie i made was pretty good and had a more solid texture/consistency but idk
are blondies tasty? or any other flavors?
No. 2575336
>>2575332ok but i meant flavors as in, fully changed recipes, not toppings
i just chose a random picture tbh
No. 2575632
>>2575327>brownie you rest on the freezer for like a whole dayI have never heard about this, do you rest the dough or the finished brownie in the freezer?
And yes, blondies are very tasty. They are a good replacement for brownies if you are in the mood for the texture and consistency of a brownie, but not in the mood for anything chocolate.
No. 2578111
>>2575332Potato chips and chocolate aren't a radical notion (it's a fairly common pairing) and like the other
nonnie said, the flavor profile makes sense.
No. 2579363
>>2575632just the dough, its supposed to make the chocolate flavor stronger and honestly yeah, it was definitely better
i'll totally try the blondies now!
No. 2580823
File: 1750996837196.jpg (75.93 KB, 736x736, 1000025724.jpg)
Love me some olives, especially the purple varities and black cured ones.
No. 2580848
File: 1750998730978.jpeg (471.88 KB, 1100x1700, IMG_0027.jpeg)
>>2580823Based olive nonna. I am also an olive enjoyer and will eat tubs of them if I have the opportunity. A simple lunch I like is some sort of olive medley from the olive bar, chopped, mixing in crumbled feta cheese, and topping hummus with my creation that I eat with pita chips or crackers. A little bit of fruit or veggies for dipping on the side and I am fucking set.
No. 2583255
File: 1751157026956.jpg (44.17 KB, 474x474, 1000024286.jpg)
how do you use scallions in western cooking? in recipes you use onions? idk why, I only have a concept of them in Asian food, but I want to expand my mindset
No. 2583265
File: 1751157492831.jpg (32.33 KB, 474x474, 1000024287.jpg)
>>2583260the original flavor full sugar one with a black iced coffee, is what I tried
No. 2583268
File: 1751157749020.jpeg (229.66 KB, 736x1022, IMG_5089.jpeg)
>>2583255I love scallions so much. You can do quite a bit with them. I like to caramelize them and use it in a stew or soup. You can also make salsas out of them and I think they go well in cucumber salads.
No. 2583411
>>2583255Speaking just from what burgers commonly eat:
>Creamy salads like slaws, macaroni salad, potato salad>Creamy or hearty soups like potato soup, chowder, chili>As a topping on baked potatoes alongside sour cream and cheeseThe general gist is that it improves visuals as a garnish and adds brightness to flavor profiles (hence it working well in a lot of rich dishes)
No. 2583413
File: 1751170587905.png (556.49 KB, 630x1125, WholeItalianCastelvetranoOlive…)
>>2580823I was not a big olive fan for a long time, although I acquired a taste for stuffed olives later in life. But Castelvetrano olives? Can't get enough of them.
I really recommend them to any other nonna who thinks she doesn't like olives. They have an oddly buttery flavor profile, it's delightful.
No. 2584208
File: 1751226748733.jpeg (187.32 KB, 683x1024, IMG_3483.jpeg)
Lentils are so underrated. They are absolutely delicious. I’ll share with you one of my favorite comfort meals nonnitas, you don’t even need the pressure cooker. It’s a “student” foolproof recipe kek.
>canned lentils
>cut onions and carrots finely
>a clove of garlic cut in half
>olive oil in the pot
>add onions first and then carrots , garlic and lentils
>let it cook for at least 10 minutes
>add salt, one bay leaf and a bit of rosemary
>add white whine and let it cook slowly
>toast some bread in butter and dip it
Bon appetit my darlings.
No. 2584287
File: 1751230900969.jpg (2.1 MB, 2552x2447, 20250629_223713.jpg)
>>2584146>>2584210It turned out fine tbh. Tastes like my cream and tuna pasta with an after taste similar to liver because of the fat rendered from the corned beef. I let it crisp up a bit and cook along with the mushrooms before adding the pasta, pasta water, egg yolks mixed with parmigino and lots of black pepper. It was slightly drier than I wanted but still creamy, and not as eggy as I was hoping. The black pepper was a bit spicy but I don't mind, and it the cheese and corned beef added the perfect amount of salt for me. Although I really hated grating the cheese, that was painful lmao. Picrel is how it turned out, and yes I eat straight out of the pan to reduce dishes lol. Gonna make omelets with the leftover egg whites for breakfast tomorrow, not sure what I'm gonna do with the leftover mushrooms or corned beef though but I froze them so they won't go bad.
No. 2584322
>>2584287Sounds pretty good nonna, I'm glad your substituation worked out for you.
I hope you're not eating out of a nonstick pan with a metal fork. You'll damage the coating and shorten its lifespan.
No. 2584819
File: 1751278804824.jpeg (429.27 KB, 1170x1439, IMG_3505.jpeg)
Hi nonnas! Here’s my lunch. It’s fresh egg pasta (store bought) with speck , aubergine and stracciatella cheese on top.
What did you have for lunch or dinner depending on your time zone?
No. 2584820
File: 1751278927529.webp (165.06 KB, 570x760, IMG_3506.webp)
>>2584287Nonna let me gift you some wooden spoons and forks kek. The pasta looks yummy and creamy too!
No. 2584835
>>2584819looks amazing
nonny I love the cheese! I had some take away sushi kek
No. 2585425
File: 1751321069521.jpg (2.38 MB, 2626x2668, 20250630_232117.jpg)
Noodles with vegetables and leftover grilled chicken. I added curry powder, the instant noodles spice and oil, soy sauce, rice vinegar, Chinese 5 spice, white pepper and some fresh garlic and ginger and green onions for aromatics. Very tasty. Perfect amount of savory and didn't need to add sugar to balance it out.
No. 2585533
File: 1751326581811.jpg (243.28 KB, 900x1200, 1000019268.jpg)
>>2585242Nonnie, you should try the British summer-time delicacy of "picky bits". Essentially it's a charcuterie plate of beige goodness. You don't have to use the foods I'm about to list, you can really use anything you'd like, but it usually consists of pies or quiches, meats/meat pastries, sandwiches, vegetables like carrots or cucumber, cheese slices, and other things like scotch eggs. There's the other kinds like one that uses random bits from the freezer, but you need to cook those so it's not ideal for you. Or another that uses snacks like crisps, biscuits, crackers, things you'd put in a kid's lunchbox mainly. Generally the idea is to just grab random things you may already have at home and put together a "meal", I like them because I don't have an appetite for anything especially heavy during the heat.
No. 2585548
File: 1751327313618.jpeg (109.05 KB, 850x1133, IMG_0059.jpeg)
Pruned the rosemary plant today and had a bunch fresh rosemary that I needed to use. Ended up making
>rosemary simple syrup
>rosemary focaccia (4 loaves kek)
>a sausage, cannellini bean stew with roasted tomatoes, onions, preserved lemons, and rosemary
I also used it as a garnish for my vodka, pear, lemon and rosemary simple syrup cocktail. Overall pretty good and I used up all the rosemary, I’ll probably give my neighbor a loaf of the focaccia since I made so much. It pairs nicely with a garlic butter
No. 2585571
File: 1751328398909.jpeg (618.98 KB, 1125x1532, IMG_9521.jpeg)
>>2585242Maybe there is a knockoff recipe online but the smoked mozzarella pasta salad at Whole Foods is really fucking good
I also like cooking asian noodles and eating them cold with veggies and soy sauce
No. 2585864
File: 1751341288153.png (127.46 KB, 547x547, 171AF38A-54F7-4BA5-AE5C-33AB08…)
>>2585823Might I suggest adding an iron leaf to your tea while it brews?
No. 2585871
File: 1751341829486.jpeg (162.96 KB, 1452x1395, IMG_4044.jpeg)
>>2585864I prefer the fish
No. 2585878
>>2585823be strong nonna! remember that everytime you refuse dairy, you gain 1 point of self-control and 2 points of willpower, i hope you succeed!
>>2585864i don't believe that shit works
No. 2586045
>>2585240No hate, but do you chew on your utensils or something…? Why would they splinter?
Also you clean them the same as any other utensil, you just can't put them in the dishwasher.
No. 2586825
File: 1751400470662.jpeg (140.14 KB, 794x794, IMG_3444.jpeg)
I want to bake a vanilla cake with some layers. I'm not a big fan of frosting so I'm thinking of maybe just berries/jam for the layers and a thin not too sweet frosting but was wondering if there is something else to try? Maybe something less predictable for a summer cake?
No. 2588757
>>2588718Make a spicy cheese roux/bechemel sauce.
prepare a roux, add a shitton of cheese, then core and add dice the jalapenos and add to taste. I always wish I had more of this on hand, it goes good on just about everything.
No. 2589754
File: 1751587317672.jpg (46.16 KB, 736x520, 376559c5dddbcd795a134175d1be7c…)
In honor of Alfred, the reason for the season,'s birthday tomorrow I made macaroni salad. I am sharing my recipe now for any nonnies that would also like to celebrate. I hope you enjoy
Ingredients
>12 oz uncooked small pasta, such as ditalini*
>8 oz (1/2 pint jar) pickles w/ juice**
>4 large hard-cooked eggs, finely diced
>1 4 oz can chopped or sliced black olives
>1 4 oz small jar of diced pimentos
>1/2 chopped red onion
>1 cup mayo (approx.)
>1/4 cup yellow mustard (approx.)
>~2 teaspoons pickle juice or to taste
Directions
>1.) Cook pasta according to package directions, drain
>2.) Finely dice pickles to a similar consistency to the pimentos
>3.) In a large bowl combine the mayo, yellow mustard, pickle juice, and eggs
>4.) Add the pickles, olives, pimentos, and red onion to the bowl. Stir to combine
>5.) Fold in the cooked pasta until evenly coated by the mixture. Cover with plastic wrap and store in fridge for 24 hours before serving.
*Any small pasta will work, I've used tiny shell pasta in the past when I can't find ditalini. Make sure it isn't hot when you stir it into the mixture
**The pickles make or break the salad. I use homemade pickles but a bread and butter or similarly sweet pickle will work as well. DO NOT USE DILL PICKLES.
No. 2590075
File: 1751600075091.jpg (1.73 MB, 2554x2514, 20250704_062530.jpg)
Used some leftover corned beef for a chilli fries dish. I made the fries in the oven because I'm afraid of deep frying.
No. 2590262
>>2590240This is more of a sweet macaroni salad than a vinegary or savory one, which I believe the dill pickles would not pair well with. The main seasoning is provided by the pickles and pickle juice so that’s why it stresses the specific type of pickle.
I’ve never had deviled eggs but I have been told this is essentially a deviled egg salad with pasta, if that’s a helpful reference. If you want to try it with dill pickles go for it but I take no responsibility if it turns out bad kek
No. 2590492
File: 1751639450205.png (815.79 KB, 657x952, 000000.PNG)
I got this today, it has 42gr of protein for 320 calories, so I hope it tastes okay. I have no idea with what kind of sauce to make it with though. Suggestions?
No. 2590534
File: 1751641265159.jpeg (228.53 KB, 1600x2400, IMG_4553.jpeg)
>>2590492If this tastes the way I’m imagining, I think this would lend itself to any recipe that typically uses buckwheat noodles.
There’s a Christopher Kimball recipe I love that is paywalled but it goes like this: after you’ve cooked and drained your pasta, toss this in a sauce of 3 parts soy sauce, 1 part chili garlic sauce, 1 part sesame oil, then mix in cooked shelled edamame beans, sesame seeds and maybe some greens of your choosing.
No. 2590554
File: 1751642152742.jpeg (13.28 KB, 236x236, IMG_3573.jpeg)
The nonnas here are so lovely. This is my favorite thread and I love the vibes. Have all a nice day my loves, eat well and don’t skip meals!
No. 2591768
File: 1751710542738.webp (50.04 KB, 822x522, IMG_4208.webp)
For lunch I’m going to try to use egg tagliatelle with my pesto instead of the usual spaghetti. I’m hoping it’ll be extra tasty. I even have some basil leaves!
No. 2593142
File: 1751833944056.jpg (179.69 KB, 750x971, zucchini-lasgana-rolls-4.jpg)
My friend is coming over for at least a couple of nights, I have food plans for a couple of days:
>Zucchini lasagna rollups with homemade marinara sauce and prosciutto paired with a side salad
>Oven baked salmon with asparagus and cherry tomatoes (and perhaps leftover zucchini) paired with smashed potatoes with parmesan
>Chicken taco bowls
I'm kind of lost what else I could make, I have some tofu at home so maybe I could pan fry it with some marinade and make a stir fry?
No. 2598780
File: 1752227997386.jpeg (921.58 KB, 1000x750, IMG_3668.jpeg)
>>2598775>>2598766Another favorite of mine is “panzanella”
>tomatoes>old bread soaked in a bit of water to make it softer (pane raffermo)>cucumber >olive oil >vinegar>white onions No. 2598902
File: 1752242102613.jpeg (394.48 KB, 1170x1548, IMG_3672.jpeg)
Nonnas I want to share with you one of my favorite snacks. It’s mainly made in Sicily and it’s so delicious, if any of you have the chance to travel in Italy taste it. It’s brioche con panna e granita. My favorite one is the “gelsi” one and the “pistacchio” one.
No. 2598941
File: 1752244571525.jpeg (282.55 KB, 800x800, IMG_3674.jpeg)
>>2598906Yes! The brioche is very soft and sweet, it’s almost like biting into a cloud. You use it to scoop up the granita.
Granita is not like shaved ice but it’s more like a mix between ice cream and a refreshing slushie, it’s divine, especially when you place whipped cream on top!
No. 2599007
File: 1752249698865.jpeg (1.49 MB, 1065x1249, IMG_0164.jpeg)
>>2596104Ayart, I’m so glad you liked it! Milk in my coffee was the main thing I couldn’t give up despite being lactose intolerant, all of the substitutes were bad or poor imitations of milk ime. Oatmilk is the first one that I not only thought was equal to milk but even better, it also pairs well with cinnamon flavored things!
Glad I could help!
No. 2599878
>>2599084I generally use it wherever I use white rice (just make sure whatever brown rice you're using is the same type of rice as the white rice you're substituting for, obviously).
For dishes like onigiri though that rely on the stickiness of the white rice, I wouldn't substitute in full brown rice, since the lack of milling reduces the sticky factor.
No. 2599889
File: 1752287116607.jpg (137.76 KB, 1080x1080, nurungji-bugeotguk-for-lunch-s…)
>>2594568This sounded odd to me but after reading the recipe it's interesting how it's basically the same concept as nurungji, which is also considered a sick food in Korea. I like how humans are coming up with the same solutions for old issues with different means across the globe
No. 2600044
File: 1752303191882.jpeg (682.41 KB, 1057x1461, IMG_3685.jpeg)
Tiramisù nonna. Here is the result. It was delicious!
No. 2601513
File: 1752393980243.jpg (1.05 MB, 2082x2319, 20250713_110443.jpg)
Scrambled shakshuka and some Korean green onion pancakes for breakfast. I have some arugula on the side and gonna drink some milk tea along with it.
No. 2601518
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>>2591768Next time try to add stracciatella or burrata cheese on top nonna. It’s delicious.
No. 2602271
>>2601513How was the texture of the green onion pancake?
I don't believe in stressing over authenticity, but yours looks pretty far from what it typically looks like. I'm curious what preferences you were accounting for when you made it, since you don't seem like a novice cook so I'm guessing it was on purpose?
No. 2602944
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Green beans with smoked bacon and balsamic sauce along with mashed potatoes for lunch today.
Have a great day nonnas. I will be studying the whole day kek.
No. 2602953
>>2602944All that mashed potato came out from a single potato by the way, it was huge!
Also I have realized that my serving portions are big kek. But I like eating and if I cut it in half I’ll just be hungry in two hours. My metabolism is fast , for now at least.
No. 2603210
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First time making brown rice today… I failed. The outside is soft but the inside of the grain is still a bit chewy. I added a bit of salt and paprika to add some flavor, cooked it with the lid off for about 30 minutes following the Tilda cooking guide. It tastes… ok. Edible.
Nonas do you have any advice/methods for making the perfect brown rice? I want to be free of white rice
No. 2603590
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I struggled so much working through the last batch of basil I bought. Do nonnies have any recommendations for the future? I need a good way to use up a lot of it.
What I tried this time:
>Lasagna
>Alla checca
>Ricotta toast with strawberry preserves and basil
>Pesto
>Caprese/Caprese toast
I hear basil oil and basil simple syrup recommended a lot online, but I'm not sure how to actually use those. So if any nonnies have made them and enjoyed them, usage ideas are also appreciated.
Please do not recommend it as a substitute in recipes that would typically use Thai basil. They are not the same and I find it baffling that that was so prevalent elswhere online.
No. 2603594
>>2602962Oh, so it was a case of unideal conditions lol. Happens to the best of us, I'm glad you still enjoyed eating it though.
Have you tried Chinese tomato and eggs? The way you made your shakshuka into a scramble has me suspecting you'd be into it.
No. 2603610
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>>2603594Yeah! My anemia flared up a while ago and I craved it everyday for a while. We happened to have lots of leftover white rice at the time so I made it a lot back then. Now I'm a bit over it temporarily lol. Picrel from back then.
No. 2603761
>>2603610Nice! I do the same thing lol… Especially when I'm trying to master a new recipe, I keep making it until I'm sick of it.
>>2603601Thank you! All of this is useful, but
>Basically anything with a lemon note would pair well with itis a particularly helpful way to approach this and gave me several ideas.
I finished up my basil today but I won't stress about finishing off more next time I buy with that in mind.
>>2602944Looks yum, hope you had a productive weekend,
nonnie.
No. 2605050
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Pancakes for breakfast. Followed You Suck at Cooking's recipe because I liked how fat his were. Mine are deflated unfortunately but oh well. Didn't add enough sugar in the batter either. But I added some blackberries for health. Made some simple syrup with butter and cornstarch to thicken it up because I had 0 patience to wait for it to reduce. Wanted to make caramel but I fucked it up and we didn't have milk or cream so whatever.
No. 2605062
>>2605050Yummy nonna! I bet it was delicious.
Making puffy pancakes isn’t easy, I tried making Japanese ones and they deflated immediately kek.
No. 2605299
>>2605294I wasn't literal but it feels like we're heading towards one
>>2605296I'll do that, thanks!
No. 2605680
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>>2605292Legumes and rice based dishes will give you the most nutrition for your money. If you eat meat use it in small amounts to accent other dishes, don't make it the centerpiece of your meal. Buy fruits and vegetables that are in season, if you're really strapped frozen produce is better than none and tastes better than canned if it's done right. Cook as much from scratch as you can and avoid pre-prepared food (aka mostly avoid the center of the store, shop around the edges. Check out recipes that come from poorer countries/cultures. Find a grocery store with a bulk bin section (pic related). If you aren't lucky enough to have a poor person grocery store with one even the bulk bin section in a place like Whole Foods will be more cost effective for certain things ESPECIALLY spices, the McCormick style jarred spices are a rip off. Pay attention to where you're shopping in general, learn to figure out how much things cost per ounce so you can actually correctly assess pricing and pay attention to when perishables go on sale close to expiration because it'll probably be predictable (like meat gets put on Manager's Special on Tuesdays because the truck comes Wednesdays or whatever). Avoid food spoilage and learn how to preserve what you'd usually end up throwing out, like freezing fresh herbs or tomato paste or w/e. Grow a garden if at all possible or at least an herb garden on the window sill.
No. 2605697
>>2605550You always take your photos from overhead, zoomed in, with what I would guess is poor lighting. It's sort of endearing though.
>>2605292I would recommend checking out Dan Giusti's content. His entire focus is on how to get the most bang for your buck with delicious recipes from cheap ingredients.
One of the biggest challenges cooking on a shoestring budget (especially if you don't have access to a well-stocked food bank) is monotony, and he does a good job teaching a variance mindset on a budget.
Additionally, other nonnies have mentioned the benefits of dry, shelf stable goods, but I'd also recommend looking into frozen fruits and vegetables for nutrition. They're often cheaper than their fresh counterparts and have been frozen at the peak of their freshness, which means they can both contain more nutrition and more optimal flavor when used correctly.
May seem obvious, but I'll say that it's very important to familiarize yourself with the markets in your area. Different places will have better prices on different goods, so being willing to make multiple stops on your grocery runs can help you save a lot.
No. 2605707
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>>2605697Thanks, I'm trying to avoid the shadow of my phone covering the food lmao. Here's my lunch/dinner whatever, golden fried rice.