submitted 5 days ago* (last edited 5 days ago) by [M] to c/bloomer@hexbear.net
 

Welcome to the first monthly bloomer megathread!

Once a month I'm going to pin one of these to give people a space to share the good things happening in their lives! It can be something big like international news that brightened your day, or something small like a cool bug you found.

Either way, if you need a place to escape the noise and boost your morale for a second, this is it!

This is a bit of a test to see if people really want a thread like this or if it kind of defeats the purpose of the comm. Feedback is welcome! If you want to be pinged when a new one of these drops, let me in the comments and if there's enough interest I'll make a ping list

The only rule is to keep the vibes chill!

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[–] 7 points 1 day ago (10 children)

I have worked kitchens for my whole life and line cooks are ironic as hell for this. I work fancy places where line cooks are expexted to know their shit. People are way too concerned about eating too much protein in the firsr place and protein isnt one specific thing and bioavailability of said proteins are a factor as well. I don't consider any of this for my own food, it's just my job to know food and i'm damn good at what I do. I also use that ignorance to get people eating vegan alternatives as much ass I can. When gym bros find out seitan is 30% protein they start eating it instead of a shitload of eggs. My arms do look pretty impressive if I flex em, but only then, my legs are tree trunks. I used to skateboard a lot and then was a punk who hitchhiking around and then spent all my time in my feet in kitchens and I dont drive. Ive got gams that literally won't quite.

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  • [–] 7 points 1 day ago (9 children)

    Based, speaking on chefs I made one friend in the kitchen well several really but the main chef who makes my meals I always compliment his cooking because he makes me some amazing vegan dishes with what he has on hand. I'm holding onto a comment for when I see him on Tuesday of how fucking goated that coleslaw he made me with pineapple was, think cabbage carrots red cabbage and shredded pineapple. The other staff have legit got jealous with how good my food looks and I always be taking pictures of them

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  • [–] 7 points 1 day ago (8 children)

    Pineapples coleslaw is something I have never considered in my life but makes perfect sense now that I've heard of it. Do you know the components? I need to steal this

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  • [–] 4 points 1 day ago* (7 children)

    Shredded cabbage, shredded carrots shredded red cabbage and shredded pineapple and that's it. I was skeptical at first but you get a bite and it pops so good 😋 I told him flat out if he offered this vegan stuff on a menu I'd buy it and judging by every one else's event so would they

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  • [–] 4 points 1 day ago (6 children)
  • [–] 4 points 1 day ago (5 children)

    Or maybe he blended it, idk I saw slivers of yellow at first and didn't know what they were until I started eating it

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  • [–] 4 points 1 day ago* (4 children)

    I am gonna try it tomorrow at work and see. I can totally see the juice working as the dressing itself

    Grating raw beet on a salad is also amazing

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  • [–] 4 points 1 day ago (3 children)
  • [–] 7 points 1 day ago* (2 children)

    Deeply underrated. They are a lot sweeter raw. Beets reallt hit different depending on what you do with em and I love em all. Pickled, brined, boiled, raw i am so fucking there for beets. All of the most versatile veggies live underground. Beets, taters, onions.

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