Tonight's dinner was, "Use up stuff I'm almost out of."
In this case I warmed up frozen raviolis and meatballs in the microwave while I cooked some onions in olive oil with basil and thyme. Then I added fresh spinach and butter and cooked it with just enough heat to wilt the spinach a little.
Finally I combined everything with parmesan and mozzarella cheese and a scoop of sour creme and put the whole mess back in the microwave for a few minutes.
Peel Road @ Kuala Lumpur, famous for its chinese-style nasi lemak shop but the whole street is filled with great food options. The kopitiam occupying the corner shop is fully halal/muslim-friendly and hosts a good selection of Malay, chinese and Indian food stalls. #food#MalaysianFood
I am not a big fan of those konjac noodles. The texture is just wrong and they don’t taste like anything, I’m going to go back to just eating the sauce on an egg 🥚 #food#lowCarb#diabetes
so apparently the big secret to tasty fries is ... peanut oil. you cook em in peanut oil. or toss them in it and airfry em. that's literally all you need
@eniko ...I Guess. At least as far as if you can't swing Schmaltz, Tallow, Lard, Duck fat, etc---peanut is probably the best non-contrived thing to use for temp resistances and character, especially as compared to soybean and such which is race to the bottom incarnate.
Dang, those sound good.
Kudos to McD's for trying to accommodate vegetarians as early as 1975. Too bad they didn't hit on the right product at the time. I wonder how it would fare now?
I’m steaming some jersey royals for my signature potato salad. I can’t tell you the recipe, because then I’d have to kill you. We’ll have it for lunch with some green salad and smoked mackerel fillets, yum #food
@purplepadma I had a revolutionary potato salad a while back. They steamed then fried the potatoes before adding the mayo and chopped boiled egg. It was amazing
@decryption
My other half is an anti pea freak too but she's totes into this. They're not peas in that sense. They're more like lentils really. Call it lentil and ham soup and she'll love it.
@appassionato@palestine
Quote from article:
"Israel says U.N. agencies are to blame for not distributing aid more efficiently within the enclave, creating backlogs of supplies."
I cannot comprehend the amount of brass it would take to blame someone else for failing to efficiently remedy a famine that you yourself caused.
The problem with these $200 pp ramen restaurants in SF is (1) I'm glad people are going, I know why restauranteurs in this city feel they need to focus on the top end (2) most of the time, ramen and Japanese spots in SF that charge $200 are not 5x better than things that cost $40 or less in almost every global food city that isn't SF. Or even in San Mateo (which has markedly better Japanese food).
@skinnylatte I'm curious what you think of Sushi Ran in Sausalito if you've tried it. It's in this weird middle zone of "used to be Michelin star but not absurdly priced like these"
.. launched by students to save groceries from the landfill. They’re helping to cut food bills & climate emissions.
"a lot of produce doesn’t make it to grocery store shelves when fruits and vegetables are considered to be misshapen, not the right size or slightly damaged.
.... the problem of oversupply, when too much of one food item is grown or distributed and doesn’t match market demand"- it is dumped!!
@Snowshadow One of my biggest gripes is how The News reports problems/analyzes them endlessly on TV but rarely offers solutions. I love seeing this. @TonyStark
@Snowshadow
People who have never seen a fruit tree or a vegetable fresh from the garden/field want perfect. Those of us who have been closer to production are less picky.