Not exactly answering your dilemma, but I was watching a cooking channel yesterday (Sorted), and they were talking about seaweed - it’s wild (heh). You can use it to make straws, bags, packaging and all sorts of stuff that’s foodsafe and biodegradable. And apparently, even if we replaced all the plastic used for that kind of thing with seaweed, we’d barely make a dent in the ocean's seaweed supply - we'd use less than 1% of it.
Oh, that's some Greek yogurt, seasoned with a bit of salt and lemon juice. Thought about making like a tsatsiki, but gave up and kept it minimal, my lunch break was almost over :)
cross-posted from: https://lemmy.world/post/30792205
Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.
Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.
Go for it! It's not very detailed, but if you need more info, let me know.
Is that plant-based protein? Not sure, marinating it in that much acid might behave differently... I would suggest to experiment with a small portion first.
Honestly? Me neither (before yesterday). I got the griot idea from a Sorted Food episode, and I searched for Haitian recipes and sides.
cross-posted from: https://lemmy.world/post/30664167
Pork shoulder:
- Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
- Pressure cooked for 25 min with marinade.
- Drained and deep-fried the meat until crispy.
Rice:
- Sauteed onion, garlic, thyme.
- Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
- Pressure cooked 5 min, natural release 10 min.
Pikliz:
- Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
- Seasoned with salt, pepper, lime juice, white vinegar.
- Left it sit for about 1h.
Plantains:
- Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
- Salted.
Pork shoulder:
Rice:
Pikliz:
Plantains:
Be honest, and when there is something you don't know, just say so. I am hiring right now, and many people adjust their CVs to match the job description, but then don't actually know some of the technologies mentioned there...
Also, the line between confidence and arrogance can be very slim. Try to be confident, but don't overdo it.
I use the cachyos kernel on an otherwise plain arch setup. I don't game much, but I tried it out and just stuck with it.
cross-posted from: https://lemmy.world/post/30513669
The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.
The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.
The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.
The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.
The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.
The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.
cross-posted from: https://lemmy.world/post/30455791
I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.
The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.
The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.
I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.
The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.
The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.
cross-posted from: https://lemmy.world/post/30297677
brânză