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
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>>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
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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
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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
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Made a creamy cheesy tuna and vegetables casserole and my picky eater sister actually ate some of it yeay.
No. 2535569
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What would be a good protein to eat with kimchi and rice, anons? Besides eggs
No. 2535584
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>>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
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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.