Food

C@charlieyuki.bsky.social7 Oct 14:59 UTC

Throughout the trip last weekend my knowledge of specialty foods in Kanazawa helped my friend shout out "incredibly delicious" for many times. That's okay. At the same time, however, I couldn't help feeling unfairness due to my taste disorder. Tell me what it is like being delicious...

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P@PermaSolarPotter@mastodon.green7 Oct 16:53 UTC

I made sunflower seed milk for the first time. It came out nice and creamy. I can add more water if I want it thinner or simply use it as creamer. I added one of the vanilla bean pods my mom brought back from her trip to Kenya. It’s a shame how many additives they put in our non-dairy milks. Now to decide how to use the leftover pulp. Deciding between compost or experimental savory recipe. Suggestions welcome.

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C@cleanmuddauber.bsky.social7 Oct 22:01 UTC

Adding homegrown peppers to the maitake pickles I'm making, for added zing . From 12 o'clock, with increasing SHUs as you move clockwise: . Jalapeños: 2.5-8K . Serranos: 10-25K . Red and yellow Ho Chi Minh cayennes: 30-50K . Thais: 50-100K . Scotch Bonnets: 100-350K . Ghosts: 855K-1M+ . #mushrooms

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E@EricLawton@kolektiva.social7 Oct 03:14 UTC

Yesterday, I had my first restaurant meal since the Covid pandemic started: Hutchie Catering and Caribbean Restaurant, on Main Street, Toronto. Delicious rotis. We used to live in Toronto, with a Jamaican take-out on the same block so we were regulars, but there aren't any out here. We were the only customers at the time so we had a long conversation with the very friendly waitress, about life, the universe and everything. #food #Caribbean

E@enchanted1956.bsky.social8 Oct 03:46 UTC

today I laminated crusty sourdough into interesting shapes for tomorrow, baked buttery gluten-free bread for my son-in-law and pumpkin bread with a touch of molasses. I mixed sourdough bagels and enriched dough for tomorrow, and baked a 2½-pound loaf for spinach-artichoke dip. full baking day ❤️‍🔥

S@stevepiercy@fosstodon.org8 Oct 06:24 UTC

Last weekend, I attended Food for Lane County GrassRoots Garden's workshop "Make your own hot sauce workshop" once again. I picked up this recipe and a lovely selection of peppers, both sweet and hot. Look at the colors! I then proceeded to make five pints of sweet, hot, yummy Louisiana Hot Sauce. The workshop leader prepares gallons of mild pepper sauce every year for the free Dining Room, where anyone can be served a sit down meal in a restaurant environment. foodforlanecounty.org/food/din…

D@datatext.bsky.social7 Oct 19:36 UTC

Obscure drinks for when you’re 2 weeks into your “no soda” mission: concentrated sour cherry juice, pickle brine, kefir with salt, extremely sweet Chinese honey lemon green tea, lychee juice with blue food coloring from a vegan restaurant, water you filled your bottle with at work yesterday

P@pleasethepalate@epicure.social7 Oct 16:51 UTC

I recently spent a weekend visiting friends who lives in Geyserville, high in the hills above Healdsburg with beautiful views across the valley. Their neighbors happen to be Kerry and Daisy Damskey, who, along with their son Drew, own Palmeri Wines. Before I headed home, Daisy gave me a bottle of their 2023 Old Vine Sémillon from the Monte Rosso Vineyard, planted in 1886 and home to some of the oldest Sémillon vines in the world. A wine made in tiny quantities from… pleasethepalate.com/please-the…

M@maximumchips.bsky.social8 Oct 07:17 UTC

The raspberry yoghurt is ridiculously good, you just smash up frozen raspberries in some decent greek yoghurt and give it a drop or two of maple. Absolutely no chance of him eating the mash with spinach but stranger things have happened

J@jef@mastodon.social7 Oct 14:08 UTC

Some generalizations I've come to while eating all these sandwiches: - Sandwich shops in government civic center areas: fast, average price, sometimes crappy - Sandwich shops in financial districts: fast, expensive, usually very good - Sandwich shops near high schools: average price, pretty good, HUGE - Lone bodegas in residential areas: the owner is so happy to see you and wants to be your friend and makes you the best sandwich they can

P@piperderg.bsky.social7 Oct 16:50 UTC

Feeling a bit under the weather this morning so my #teasky breakfast is some 2016 Old Whitey (which has one of the funniest wraps) from @white2tea.bsky.social Save me ten year old white tea, save me

J@jonobie@social.coop6 Oct 22:45 UTC

This afternoon, I had an extra hour to use up some excess kefir I had in the fridge. I made this flatbread for the first time: tinandthyme.uk/2024/03/flatbre… At the point of rolling it out, I had a thought: I still have the gorgeous old wood tortilla press I bought in Austin 20+ years ago, right? Right? Or did I get rid of it because, I literally haven't touched it in 20 years? Dear Reader, I found the press and after it was dusted off of its cobwebs, it worked great! Also, I forgot how pretty that thing was. Worth finding things to use it for just because of that.

B@beerprimeuk.bsky.social8 Oct 09:13 UTC

Spent the evening in London yesterday, recording a podcast - but not mine! Lloyd of Pubs of the Shire Podcast invited me to chat about beer and pubs - and boy did I babble on (sorry Lloyd! 😁) Two banging beers from @sirencraftbrew.bsky.social and Signature Brew aided the convo.

I did it! I made 4 litres of cabbage pickles. I would adjust the recipe to be about 1/2 vinegar for the strength of the source ingredient we had in the house. Now to wait two weeks for it to be ready. I already have some friends who are excited to have a jar of their own after trying the first batch.

Y@yokaicafe.bsky.social7 Oct 14:43 UTC

#USfoodrecalls #USfoodsafety #MOMsky ⚠️ Recall Class I - Another EXPANSION: E. COLI O145:H28 STEC Frutas y Hortalizas del Sur S.A. (Chile) IQF Frozen: WALMART Organic Great Value: 🇺🇲 30 STATES *Blueberries *Triple Berry Blend TRADER JOE'S: 🇺🇲 26 STATES 👈 New *Organic Mixed Berry Blend 10-5-26

I just realized that I never spoke of the egg restaurant that I go to at Toronto's Union station. Yes, it has eggs. I like eggs, therefore, it's most likely my favourite restaurant in that food court. That and the fact that they sing egg songs while preparing your sandwich. It's eggsquisit. Plus it's called the Egg Club. So, it's a club for people who like eggs! I think.

W@werewhisky.bsky.social8 Oct 06:05 UTC

I did this "Sheetpan Taco Bell Crunchwrap Supreme" recipe I saw tonight for the whole family and, gotta say, it went great~ Had more than enough for 6+ people, made some street corn and quac with it. Also had some cactus pears on hand (because I genuinely love those) so I made agua fresca with em

N@nanobri@woof.group7 Oct 01:38 UTC

Haven't posted my cooking in a while. Made a Morrocan Chicken Curry yesterday and Seared Tuna with Bok Choi today. I have the nicest landlord in the world and he gave us tuna the other day that he caught himself so that's what I used. It was delicious 🤤

F@fcmarylebone.bsky.social7 Oct 22:59 UTC

Wet weather did not dampen the spirits of guests in Marylebone tonight. 65 guests enjoyed Vegetable & Lentil Soup, Stuffed Red Peppers with Rice & Veg on white beans, Apple, Fennel, Avocado & Tomato Salad, Banana Cake, Fruit Salad & Yoghurt Sauce. #ThankYou @cityharvestnyc.bsky.social #gailsbakery

N@nancylwayne@mastodon.social7 Oct 19:45 UTC

#3GoodThings #Apples #Food 1. A gorgeous morning to go to the local Cider Mill in Dexter, Michigan for hot apple cider and fresh donuts. Yum! (photos attached) 2. Made a new recipe: Traditional Apple Flognarde by Jamie Schler (photo attached). It’s supposed to be the consistency of a clafoutis, so a custardy cake. I will serve this to my knitting group tonight along with hot spiced apple cider. ‘Tis the season for all things apple-y. 3. Finished off leftover dinner for lunch.

O@olrhys.bsky.social8 Oct 03:43 UTC

I made bread today and impulsively decided to clean + rearrange my entire office and I am very tired but the bread turned out pretty and my office feels less cramped and dirty so it’s a win. Here’s the bread

Notwithstanding this importation nonsense, I refuse to eat chicken, pork, or salmon when I'm out (or buy at supermarkets) unless I can be sure of farming practices; beef, not so much. And anyway, vego options these days are plentiful and often even tastier. abc.net.au/news/2026-10-07/imp…

T@thibaultmol@en.osm.town7 Oct 06:01 UTC

I went to a restaurant a couple days ago and the waiter gave us the menu's and said what the mocktails of the day were and that "we can turn them into a cocktail if you prefer". I love that moctails were the default! Never had that before

W@weirdUK@cupoftea.social8 Oct 06:33 UTC

Yesterday my friend made some teacakes according to Mrs. Beeton's every day cookery and she forgot to add an egg, and they still turned out really good and yummy. I wonder if they will be OK, if we freeze them because we can't eat them all before they go stale.

J@jenniferplusplus@hachyderm.io7 Oct 21:22 UTC

Anyway, I feel like it's rude to make food and then not share the recipe. So: 1lb ground turkey, 93% lean (or leaner, that's fine) 1 15oz can crushed tomatoes 1 15 oz can black beans 1/2 onion 2 tsp minced garlic (or a comparable amount of garlic powder, w/e) 2 tbsp chili powder 1/2 tsp paprika 1/2 tsp oregano 1 tbsp red curry powder <-- secret ingredient 1 tsp cumin (or less, less is more with this one) 1 tsp cayenne pepper (more if you want it spicier) 1/2 tsp salt 1/2 tsp black pepper 1. Brown the turkey in a skillet 2. Finely chop the onion and add it to the skillet. Cook until soft 3. Drain the skillet 4. Add turkey/onion mix to the slow cooker 5. Add beans and tomatoes to the slow cooker. Do not drain 6. Add spices and mix everything evenly 7. cook on low 8 hours Also, I keep running out, so I doubled the recipe this time 🤷‍♀️

F@frantz@hachyderm.io8 Oct 00:46 UTC

Brewing mint (Monarda punctata) that I harvested fresh from my own wild garden. Feels like a hack to align with the season.

👏MOULDING GOOD FORTUNE🍬 Two types of sweets are typically used in tea gatherings: higashi (干菓子) for usu-cha (薄茶 'thin matcha'), and omogashi (主菓子) for koi-cha (濃茶 'thick matcha'). As the name suggests, higashi is a type of dry confectionery, whereas omogashi are fresh sweets with a short shelf-life.

S@stevegis_ssg@mas.to8 Oct 04:55 UTC

The buttery corn rice was incredible last week and corn season is drawing to a close so we had it again, this time with sautéed chicken and greens.

S@somegeektoldme@universeodon.com8 Oct 07:50 UTC

You can tell if an egg is safe to eat by putting it in a cup of cold water. If the egg sinks, it's fresh, but it if floats, it's old and not safe to eat. This happens because inside the egg is a small air sac which gets bigger as the egg gets older, so it will float. #FactsMatter

1@11TopHats@mastodonapp.uk7 Oct 07:32 UTC

6 Oct: Duck leg, prunes and lentils #cooking #food #FoodDiary Slightly inelegant plating there, but tasty.