food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
dry spices:
herbs:
Sichuan is just kinda good in a bunch of stuff. I keep some Sichuan peppercorns in a pepper grinder, I think they need to be fried a bit to be activated but otherwise they add a fun flavor/spice to a lot of things
Culantro also features heavily in Peruvian food
i'm only familiar with it from yunnan, lao, viet and thai food, but yeah after reading up on it it seems it's more common in central/south american/carribean food than in mexican food