food

Made soup. It was great.

I looked at several different recipes to figure out the proper cooking time and temperature, then drained and rinsed a can of garbanzo beans, and lightly coated them in a mix of garlic, ginger, sumac, salt, pepper, and olive oil. I cooked them at 390 for 13 minutes, shaking at the five and ten minute marks.

Conclusion: flavor was decent (because that's all down to the spices, which were intuitively correct like with everything I make), but the texture was awful. It just sort of desiccated them and made them tough. This was also way more work and took a lot longer than just cooking them in a cast iron pan, which yields a much better result overall.

3/10 air fryers continue to be inferior to the easier option of just using a stove and proper cookware.

Yes I'm comparing disparate recipes, but "roasted chickpeas in an air fryer" is one of those things people always rave about and it's just worse in every way compared to cooking them in a pan.

Wish me luck it is a monster

And at what temperature?

I enjoy my slop. Literally rice and 5+ days per week every week. Whole batch costs less than $3 in ingredients and I get like 7-8 meals out of it. Supplement with roasted veg

was thinking of adding spinach but I forgor

no carbs (though I guess the beans count) since I ate a bunch of potato chips before making this 😓

not sure where the recipe is from. i'll share them with my colleagues at job training

I substituted brown lentils for red lentils because we like them more and it was great. Curries and salsas + rice/pasta are peak food

Really want fruit but I don’t know what to get

I soaked them for at least 16 hours, and they were still a bit hard. Maybe because I bought "raw" chickpeas.

Now I'm giving them a slow boil, and they look much better.

My chef friend is arguing with me and IMO she is just straight up fucking wrong. Cooking tomatoes to death during the canning process isn't going to do any favors for the texture or flavor. Every canned diced tomato i've had has been gross (and the dice is always too big and ugly)

I think she's 100% confusing a comparison between QUALITY canned tomatoes i.e. real san marzano tomatoes versus shitty greenhouse grown tomatoes but she's insisting that no actually canned tomatoes are just better

I just want to get a consensus but i'm going to continue to disagree with anyone else who is wrong about this

https://youtu.be/qOplfRfSvJw?si=LCGYCf63ye_0TAOE

https://m.youtube.com/watch?v=qOplfRfSvJw

can't think about the erection if you hyperfocus on :beanis

don't

Kroger made final arguments for merger with Albertsons. Albertsons owns Safeway so now Kroger meglo corp international gmblz will be the largest grocery business in the usa. Kroger will own Alberstsons, Jewel-Osco, Safeway, Dillons, Food-4-Less, Fred Myers, Frys, Harris Teeter, Home Chef, King Soopers, Mariano's, QFC, Ralphs, Roundy's, JayC, Smiths and Vitacost.

Aldi is German owned. They own trader joes and recently bought Winn-Dixie & Harveys making them second largest food meglo corp

In 2024, Trader Joe's joined SpaceX in a lawsuit to have the National Labor Relations Board, which enforces U.S. labor law in relation to collective bargaining and unfair labor practices, deemed unconstitutional.

Bro consuming enough caffeine to paralyze an elephant. Any yerba-mate drinkers on hexbear? I'm looking for a source of caffeine cheaper than coffee. Last two months I've seen the largest food price increase since the pandemic and coffee is just about off the menu at this point. I kept going cheaper but I realized that as you go down the cost structure the coffee has less caffeine (img below) and I'm at diminishing return level now. Yerba-mate is a sub tropical woody long growing plant so even If I could grow it I probably wouldn't be able to get enough caffeine out of one plant but if I can get seeds I might give it a try. Amazon has a 4.4 lb bag for $19. Thats much cheaper than coffee but I can't get good info on how mate compares lb for lb wrt caffeine.

Gonna scream outside and it’ll be fine because it’s Halloween so nobody would question it

The fact that I don't have any in my fridge right now

Hey y'all, just in the posting mood today! I was writing another post and thought about my love for good vegan alternatives. I am not personally vegan, but as someone who takes great pride and pleasure as a cook serving other people food, I want to serve my vegan comrades as best as I can, so I try to taste test a lot of vegan stuff. I'm not a carnist who believes that the vegan option can never taste as good, I just have a lot of allergies so I have to be cautious about eating things that aren't meat. However I've tasted and heard from vegans, certain things like cheese simply aren't as good as the non-vegan counter part. I feel like we hear about this stuff way too much though, as there are so many interesting flavors vegans use that carnists don't.

My personal pick for this topic is coconut aminos. Soy sauce is a great way to add umami flavor into almost anything you're making, so I was disheartened at first when I heard that soy sauce wasn't vegan. But one of my vegan friends got me a bottle of coconut aminos to try, and it blew my mind. The extra sweetness in it makes so many things you'd use soy sauce for way better. Teriyaki sauce should always be made with coconut aminos, fried rice gets a slight sweetness that really lends well to the veggies in it, it's so fucking good.

Oh boy, hopefully people are reasonable about this and it doesn't start a full struggle session like frying in olive oil. As someone whose been cooking professionally for 6 years, I'm very familiar with both "real" and "fake" truffle oil. I've cooked with it in many restaurants with many different uses. It's a very popular ingredient in modern American restaurants, and I've heard about it picking up in other western countries as well.

To fill in non-foodie people who may be reading this, truffle oil at restaurants is very rarely made from real truffles, instead being a chemical approximation of over 300 different truffle compounds. It's a very unique scent that you're only getting from the fake truffle oil though. Real truffle oil has very little scent or flavor, being far more subtle of an ingredient than the fake stuff. For reference in the difference, people allergic to mushrooms have no problem consuming the fake truffle oil.

To give my thoughts so that this isn't one sided, this might be a hot take but I love fake truffle oil. It smells kinda funky at first, but it goes so well as a finisher on so many dishes, just giving a slight mushroom funk without making it overwhelming. I also like it for allergy reasons, I don't personally have an allergy to mushrooms, but as someone who LOVES serving food, I want everybody to be able to get good tasting food.

Potatoes are a strong contender against beanis, highly recommended!

• Total death to Israel.

cross-posted from: https://hexbear.net/post/3796123

What do your weekly meals look like for you and your fam? I generally enjoy cooking, what I don't enjoy is the negotiations that come with cooking, and with kids, it's even worse. I'm also the kind of person that could eat the same 5 dishes for a year without much fuss or question. That's the ADHD lodged in my brain for you.

The negotiation, or even the anticipation of negotiations, makes me agitated. If I could, I'd be a food dictator, but that's not how living with people works. It's annoying enough to me that I often push it to the back of my mind and just "figure it out" on the fly. That's not conducive to making good choices, though, only convenient choices.

If I'm going to do most of the cooking, I'll want a schedule of meals, so I can both plan, anticipate, and head-off any objections. I struggle with being assertive on this point, and I'm told often, "We don't need to do that much planning." Which, as someone with ADHD into my late 30s, I know is not true, and I do need that much planning if not more. Structure is something I need, and the kids at this age obviously thrive off structure as well.

So anyway, how do you tackle this? I need to get this sorted out for myself, but also for my kiddos. Kiddo 1 just had an annual checkup and is low on iron, and is growing increasingly picky about food. Kiddo 2 is still in that "I'll try anything in front of me." phase, and getting this sorted out now hopefully means I can avoid the pickiness down the line.

I'm going to cross post this in [email protected] & [email protected] as I think it has some clear overlap.