Always a happy day to find flat-leaf parsley in the supermarket (it's not always available, at least in the groceries near me). This bunch is going to be a jar of chimichurri.
How do you use flat-leaf parsley? Need more ideas. 😊
@luthien1126@Homecooking I know a song by that name?
Chim-Chimini 🎶
I parsley don't notice it's use, except in the song, Parsley, sage, rosemary, and thyme 🎶
Tonight's dessert: butterscotch self saucing pudding. I didn't have any brown sugar, so I used gula melaca and I shall do so from this day forth. The slightly bitter undertone is perfect. #Dessert@Homecooking
@Homecooking PSA: don't buy choc whiz make your own. Get some real not compound chocolate (it doesn't work as well) that you like and, melt it with coconut oil in the ratio of 3:1. You may have to slightly warm the result to pour it on ice cream but it tastes a whole lot better and assuming you don't buy Swiss couverture chocolate cheaper too.
@Homecooking#askfedi#askfediverse Are there any good forums for sharing recipes and asking questions about baking for someone cooking from scratch? Thanks.
@lmemsm@Homecooking I came across another cooking group on gup.pe (is that correct?) which was about recipe sharing but I didn’t connect since we already have this group. The best thing is to follow plenty of hashtags for topics you like to find people with similar interests and maybe other groups. But of course you can always ask here too. However, I won’t be much help with baking questions 😅
Stuffed portobello mushrooms filled with a mix of sautéed veggies, hummus, ground roasted crunchy peas, vegan feta cheese and topped with cauliflower breadcrumbs. The garnishes are carved radishes stuck onto toothpicks. Vegan, gluten free, nut free, bell pepper free. Everyone at the queer commune full moon potluck squealed with delight when I set them out on the table, which had me blushing with pride 😊
Hey @Homecooking does anybody know what this large ceramic vessel (glazed inside, unglazed bottom) with the aeration hole in the removable ceramic lid is supposed to be? My guess is some kind of fermenter?
Confirmed from trying to use it as the largest "vase" we have (when I was gifted a massive monstera cutting with three big leaves) that is is NOT water tight and will slowly drip liquid out the unfinished base. My housemate who for some reason owns this thing has no idea what its intended purpose is
@temerity@kiwi@Homecooking I would have thought this is a storage pot for potatoes or onions but I think the hole is not big enough for that. I believe Temerity is right! Try making a Chinese hot pot dish using it, that should work perfectly.
@hmwilker@Homecooking oh, das sieht verdammt gut aus! 🤩 Mit Backen habe ich es generell nicht so, aber ein gutes frisches Roggenbrot ist natürlich super!
So who on Mastodon is going to join me in posting to the Homecooking group that I created on chirp.social?
I’m trying to create a stream of food posts that will pop up in the home feeds of everyone who is interested and follows @Homecooking (click on the name link and follow on the user screen that pops up). That way we might be able to faster discover new accounts to follow across the divide between instances.
To add a post to the group you need to mention the group in your post by adding @Homecooking to the post in question.
[Users on other Fediverse services are welcome too but so far I had mixed results there. Pixelfed does not seem to work at all, and on Friendica you can only ping the group by using the full https://chirp.social/@Homecooking address in your post and not all posts seem to sent back to my account there.]
@sylkeweb@Homecookingmeld or how do I say that in English? I might be an occasional poster, because I probably won’t remember to take a photo of our creations in time.
Immer noch am Testen, wie die einzelnen Elemente des Fediverse zusammenarbeiten. Heute habe ich auf chirp.social eine Gruppe mit dem Thema #Homecooking erstellt und wollte ihr von hier folgen. Leider kann ich die Gruppe über die Suche auf Loma.ml bisher noch nicht finden, deswegen jetzt dieser Post, vielleicht ändert es ja was, wenn die Adresse direkt im Post ist: @Homecooking
@Homecooking
Heidebrot gehört noch immer zu den Brotsorten, die ich einfach nicht missen möchte. Daher lasse ich mir regelmäßig ein Paket von meinen Bruder senden, in dem genau das enthalten sein muss. Dabei ist die Herstellung so einfach ;)
Zutaten:
400 g Roggenmehl
200 g Weizenmehl
500 ml Buttermilch, lauwarm
1 EL, gestr. Salz
1 EL Weinessig, Apfelessig geht auch
1 EL Zitronensaft
½ TL Koriander
1 Würfel Frischhefe
Zubereitung
Beide Mehlsorten trocken miteinander vermischen. Das Mehl mit der lauwarmen Buttermilch, dem Salz, Essig, Zitronensaft, Koriander und der Hefe zu einem Teig verarbeiten. Den Teig kräftig kneten und zugedeckt an einem warmen Ort ca. eine Stunde gehen lassen.
Den Teig in eine geölte oder gefettete Kastenform geben, auf der mittleren Schiene des Ofens etwa 1 Stunde bei 180 - 200 °C backen und anschließend auskühlen lassen.
Tonight's dinner: chicken, broccoli, cashew and Thai basil. Quick stir fry, even quicker eat. With any luck the leftovers won't explode when miceowaved. #Dinnner@Homecooking