I just found this really interesting. I went to Sbarro a lot in high school, but I'd not seek it out now.

Apart from the sage all of them have been grown from plants I got at the nearby convenience store. Had the most success with basil and spring onions so far, but oregano sage and mint is looking promising. Thyme and coriander has not worked yet. Hoping to get to where I don't need to buy much of them anymore and always have these on hand.

Inside a teaching kitchen south-east of Seoul, I coat a whole chicken – cut into eight parts – in batter and dip the pieces carefully into a bowl of powdered mix until covered in a light, fluffy layer.

A chef watches intently. “Don’t rub it,” he says. “Keep it delicate.”

The chicken, already brined in what I’m told is a secret marinade, goes into a fryer filled with an olive oil blend, heated to 165C. I slowly lower the pieces a third of the way, then drop them in away from myself to avoid splashing. I set a timer for 10 minutes.

This is Chicken University, a sprawling campus with a giant chicken statue at the entrance. It exists to train would-be owners of the BBQ Chicken franchise chain through a two-week residential programme. More than 50,000 people have passed through its classrooms.

This humble dish is relatively simple, and is not even traditional Korean cuisine, but it is part of a national obsession that has gone global, both physically and culturally as part of the K-food wave. The country has been only half-jokingly dubbed the Republic of Fried Chicken.

South Korea has around 40,000 fried chicken restaurants – just a few thousand short of the number of McDonald’s branches worldwide. Most are small, family-run operations. But now, Korean chicken brands operate more than 1,800 stores in around 60 countries, nearly double the number of stores a decade ago. From London to Los Angeles, Korean fried chicken appears on the menu.

Founded by engineer Anyell Sanmiguel and research chef Palmiro Ocampo, CCORI promotes food sustainability through optimal cooking, a methodology that trains people in culinary techniques that make it possible to use all the food – preserving it, recycling it, and adding value to all its parts.

For example, the trainings highlight the nutritional value of citrus peels – such as lemons, mandarins, and oranges – and how they can be processed and used in various dishes.

“It was surprising to realize how much we were wasting. Seeing that every product you buy at the market is useful – from the seeds to the pulp to the peel, all of it – is exciting,” Llanos said, speaking in Spanish like everyone interviewed for this story.

Peru, while a source of tremendous food biodiversity, is the Latin American country with the highest levels of food insecurity and one where more than 50% of organic waste – including food – is discarded. Globally, it is estimated that nearly one-third of food ends up in the trash.

Decomposing food contributes to methane emissions that warm our atmosphere and drive climate change. Although food loss occurs throughout the entire supply chain, the kitchen is one place where individual actions can help.

cross-posted from: https://lemmy.ml/post/45012342

i've been preparing mine the same few ways for a while and i'd like to get some more ideas and make a change. how do you prepare yours?

Recipe: https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe but I subbed strawberries for the cinnamon swirl

I was going for this https://youtu.be/PQOEjQ-vWvs

But I used turnip greens, scallions and pine nuts, and didn't listen when management said I was using too much filling.

Still some how tastier than a pile of mash next to a pile of greens.

So that the meat is tender I'm letting the meat simmer for 4 hours. I put ingredients like onion, ginger, mushrooms during that period. But potatoes I only put them near the end. I also sometimes add apples or pears for some sweet ingredients. Would it be best to put the apple at the same time as the potatoes or is ok to put them before?

The hed isn't really answered to my satisfaction, but it's an interesting look into things.

I made this video because after my Breakfast Bahn Mi video, people were asking how to make the pickled carrots and daikon. So I recorded my girlfriend making it.

Enjoy.

You gotta make this! It's delicious!

Ingredients: •300 g King Arthur Unbleached Bread Flour •60 g active sourdough starter (100% hydration — equal parts flour & water) 10/25/25 •8 g table salt •250 g water (room temp to lukewarm)
• 14g olive oil in dough
· 35g olive oil in pan and on top

Hello all, im looking for a new big food chain resturant to try, preferraby in the west coast area, looking to expand my tatse palet this upcoming year, im a very picky eater, thank you!

For decades, the trademark for Gourmet magazine was held by Condé Nast, the publisher of Vogue, Vanity Fair, The New Yorker and more.

Even after the magazine was shuttered in 2009, devastating the food literati, the company renewed the trademark. Until recently.

On Tuesday, Gourmet will be rebooted as an online newsletter on the platform Ghost. Like its eponymous predecessor, it will prioritize publishing words and recipes with complexity. Unlike old Gourmet, it will be operated by five 30-something journalists, without the infrastructure of a media conglomerate.

The new Gourmet joins a wave of worker-owned publications eschewing corporations such as Condé Nast, with journalists taking on more entrepreneurial roles as large media employers shrink or sell off. (Hell Gate, 404 Media and Defector also follow this model.) Contributors will be paid for the work they produce, plus a portion of profits from new subscriptions that their work attracts.

Founded in 1941, Gourmet magazine was one of several titles closed during the financial crisis. Edited by Ruth Reichl for its last decade, the magazine was more intellectual, worldly and elite than, say, Bon Appétit, its Condé cousin, which is still in circulation. It published David Foster Wallace’s famous essay “Consider the Lobster” and the Pulitzer Prize winner Annie Proulx’s first short story. James Beard was Gourmet’s restaurant critic for years.

In this spirit, the new founders dismissed questions about their immediate video or podcast plans. “Good writing is really cool,” said Nozlee Samadzadeh, a co-founder who is employed as a software engineer at The New York Times. “We’re going to see where we go after that.”

A delicious sandwich from Vietnam. This quick video shoes you what you need and how to assemble it.

cross-posted from: https://slrpnk.net/post/32309114

Hello delicious friends!

I am very excited to meet you and introduce myself properly - I go by Greenbeard and have been co-opted as a new moderator of this lovely community, and promise will do my best to help run everything nice and smoothly alongside @quercus@slrpnk.net and @AnarchistArtificer@slrpnk.net

Check out new food help resources on the Wiki!

One of the things we started working on together with Quercus is this List of resources on how to stay fed this winter with the weather what it is and economy going to shit, it is important that everyone knows how to access these resources for their own sake as well as their community. And if these are not of use to you, maybe it would be a cool New Year's thing to get involved with them as a volunteer? This wiki is like a community fridge, take what you need and leave what you can, as you can see it is still very much Work in Progress, so if you have an idea to add to it, definitely do so (you can log into the wiki with the same login and password that you use for SLRPNK.NET) or let us know your ideas in the comments here or in the chat.

Yeah, I said chat!

Did you know that you can come over and hang out with us and talk all things solarfood in our brand new chat? Now you know! Again, you can use the exact same credentials as you use for SLRPNK.NET, how convenient is that?!

Say hi!

Also, say hi in the comments, let us know about all the cool and interesting things that you found out about everything and anything foor and/or solarpunk related, or maybe you have an amazing project/plan/idea to do in 2026? I'd love to hear it!

Friends

Also, show some love to a new community here, !foodnotbombs@slrpnk.net, it is an amazing initiative; I personally was a member of Food Not Bombs collectives in two different cities that I lived, definitely go and give them a look!

BTW, the graphic in this post is "Solarpunk Anarchy" by Sean Bodley at Story Seed Library licensed CC-BY-SA 4.0, definitely go and give him a good look, and some monies if you can!

My college roommate stumbled into running a couple of pizza places a bit over 20 years ago. He went with flat-rate pricing, because, honestly, pizzas are really cheap to make.

$9.99, any toppings (within reason). I think they were 16 inches (only one size as well). I'd go up to visit from time to time, and he'd tell me to make myself a fucking pizza. The dough was proofed and the toppings at hand. Not sure what the health department would think about that, but they were very good pizzas.

I’m eating Dawn the Yorkshire pig and she’s quite tasty. But don’t worry. She’s doing perfectly fine, traipsing around a sanctuary in upstate New York. (Word is that she appreciates belly rubs and sunshine.) I’m in San Francisco, at an Italian joint just south of Golden Gate Park, enjoying meatballs and bacon not made of meat in the traditional sense but of plants mixed with “cultivated” pork fat. Dawn, you see, donated a small sample of fat, which a company called Mission Barns got to proliferate in devices called bioreactors by providing nutrients like carbohydrates, amino acids, and vitamins — essentially replicating the conditions in her body. Because so much of the flavor of pork and other meats comes from the animal’s fat, Mission Barns can create products like sausages and salami with plants but make them taste darn near like sausages and salami.

I’ve been struggling to describe the experience, because cultivated meat short-circuits my brain — my mouth thinks I’m eating a real pork meatball, but my brain knows that it’s fundamentally different and that Dawn (that’s her pictured above) didn’t have to die for it. This is the best I’ve come up with: It’s Diet Meat. Just as Diet Coke is an approximation of the real thing, so too are cultivated meatballs. They simply taste a bit less meaty, at least to my tongue. Which is understandable, as the only animal product in this food is the bioreactor-grown fat.

Cultivated pork is the newest entrant in the effort to rethink meat. For years, plant-based offerings have been mimicking burgers, chicken, and fish with ever-more convincing blends of proteins and fats. Mission Barns is one of a handful of startups taking the next step: growing real animal fat outside the animal, then marrying it with plants to create hybrids that look, cook, and taste more like what consumers have always eaten, easing the environmental and ethical costs of industrial livestock. The company says it’s starting with pork because it’s a large market and products like bacon are fat-rich, but its technology is “cell-agnostic,” meaning it could create beef and chicken, too.

• garlic. The house smells so good right now.

And a touch of black truffle hot sauce on top.

Very tasty!