File: 1712202686345.jpg (77.43 KB, 564x733, 992f676f338f2d5dfcd150d527f31a…)
No. 1949757
File: 1712202879026.jpg (138.24 KB, 564x846, tofu.jpg)
I'll go first. I've been eating so much tofu lately. I don't eat meat and haven't for years, though I've always loved the taste and texture of tofu. I recently made mapo tofu for the first time and it turned out okay, but instead of cubing it I just put the tofu block in whole and broke it up after a short simmer which I regret because the chunks are all different sizes. Plus something about it just tasted….off. Not sure why, any tips for a good mapo tofu?
No. 1949909
I like this thread idea. As a fatty I'm spamming the things you ate thread too much kekk. I just like cooking nice food.
>>1949757This looks so good, I'm always on the lookout for good vegetarian meals. Can anyone recommend a recipe?
No. 1950344
File: 1712247921201.jpg (247.49 KB, 1200x1500, Ramen-Eggs-Ajitama-Recipe-Take…)
I used to be unable to stomach eggs, gagged from just the smell of them, but I didn't like missing out on so much (especially if one day I get to visit japan for ramen tourism) so I've been trying to teach myself to enjoy them and just a moment ago I finally succeeded. Next step is ramen eggs.
No. 1950415
>>1949746does anybody else find that organic produce tastes a lot better than the non-organic/conventional variety??
Anyway, I'm going to Whole Foods tonight and I'm really excited. I want to branch out in the salty-acidic-spicy flavor domain… if you guys have any recommendations PLEEEEASE PLEASE give them to me I fucking love Whole Foods
No. 1950544
File: 1712256430383.jpeg (160.03 KB, 564x1221, fd944d3088ad65ddb2ca87ca2928ef…)
>>1950415>>1949746Love this thread photo, it was in my recipe book!
My suggestion for nona going to branch out into spicy at Whole Foods is to buy fresh veggies + one fruit to star in an amazing salsa-mango-avocado salad. You can add tomatoes, cucumbers, onions, avocado, mango, spicy salsa (premixed), bell peppers, cilantro, lettuce, and leave a few slices of spicy peppers in a separate bowl. Spicy mango salsa with shrimp and avocado is delicious and involves a lot of chopping and cutting fruits and veggies, which is relaxing in my opinion.
No. 1950585
File: 1712258252779.jpeg (109.45 KB, 800x800, IMG_9034.jpeg)
i’m in love with vegetables lately. i am now obessed with kimchi. i had kimchi fried rice a while ago at a restaurant and loved it. i looked up the recipe and it was suprisingly quick and easy. i just gotta buy the kimchi and i’m set. i reccomend anons to try and make it yourself.
No. 1950922
File: 1712272963166.jpg (85.63 KB, 564x564, 7d2186146fc3fb77f666b54faa5a65…)
>>1950415The one organic product I'll never skimp on is canned chickpeas, funnily enough. They just tend to be so much juicier and larger than non-organic.
>>1950585Yes I've been obsessed with kimchi lately too! Did you find you tried it a while back and hated it, but have since come around? Idk why I ever disliked it, the taste is delish and I really want to try it in a cheese toastie. I weirdly feel like cheddar would go but my bf says a softer one might be better.
No. 1950935
File: 1712273347480.jpeg (105.67 KB, 1200x1200, IMG_7542.jpeg)
>>1949746i've been obsessed with tteobokki recently and I wanna it more this weekend!!
No. 1952371
File: 1712352784228.png (5.19 MB, 2048x2048, 1000016580.png)
I want to create a beautiful condensed milk-based sago/Buko Pandan/other fruit and jelly dessert soup. Especially with mango.
No. 1952657
File: 1712365449363.jpg (21.09 KB, 474x345, beef ribs.jpg)
Something I've been enjoying recently is organic untrimmed beef ribs. Just rub seasoning on them or marinate them and then slowly post roast them with lard in a cast dutch oven. I love that they're so fatty and dripping with grease, perfect for a cheap low carb meal.
No. 1952669
File: 1712366264546.jpg (129.32 KB, 564x844, d2d037e2dd6044643ac6a3e3c6d1bc…)
>>1952552Beets are delicious anon, sorry you're not on my level. Beets and goats cheese too, great match. When they're in season they do great in a salad with pearl barley, herbs, and nuts.
No. 1956446
File: 1712619613208.png (6.19 MB, 2236x2236, Smokes-Sugar-1.png)
My dad is visiting and bringing his smoker, and we're going to smoke some meats, and some pantry items like rice and garlic and salt. Maybe brown sugar or flour, too.
No. 1957941
File: 1712740433730.jpg (182.21 KB, 1200x1800, vietnamese-summer-rolls-with-c…)
I fucking L O V E summer rolls, I eat them like every week. They are so good, my favourite dish ever. I put crunchy veggies, mint and coriander, crispy tofu and slightly spicy peanut sauce, and sometimes fried egg on mine. I usually skip the noodles though.
No. 1958019
>>1950344My god that looks delicious
>>1950344On a similar note, does anyone have non-breakfast dishes they like that incorporate multiple eggs? I now have to eat them regularly for health reasons and it's been a struggle.
No. 1958173
File: 1712758999010.jpg (364.15 KB, 1200x1600, FullSizeRender 7.jpg)
>>1958019oyakodon, chinese steamed eggs, custard, shakshuka (not sure if this is breakfast or not…) hope you're in good health nonna!
No. 1958190
File: 1712760102611.webp (18.14 KB, 320x320, Savory2BDutch2BBaby.jpg.webp)
>>1958019Dutch babies! I love savoury ones but you can make them sweet too.
>Preheat oven to 425 with a buttered cast iron pan inside (butter will melt but not burn so long as you don't let it heat longer than the preheat)>4 Eggs>2/3 cups flour>2/3 cups milkBlend/whisk (I use a small blender cause it's easy)
Mix in spices if wanted (salt, pepper, nutmeg, sugar if making sweet version)
>Add egg mixture to pan once heated and bake for 13 minutes. Add toppings of choice like cheese or frozen fruit if sweet
>Bake 8-10 more minutes until it looks goldenThey're super light and fluffy so 4 eggs shouldn't feel like too much.
https://www.butteredsideupblog.com/wprm_print/3944 here's the base recipe I follow but change based on my toppings
No. 1958538
>>1957941You inspired me to meal prep some summer rolls tomorrow. I always forget how much I love them.
>>1949757This probably sounds super obvious, but make sure you're tasting sauce as you put it together. Between every ingredient check if you like how it's coming along so you know exactly where things go wrong. I'm a mapo tofu lover myself, and the biggest thing that improved mine was finding a brand of black bean paste and a chili oil I really liked (the first ones I bought had weird metallic aftertastes). You may also find that you like a version of the dish that's really different from standard recipes. Honestly all you need is something something spicy, something savory, and something a bit sour. And tofu.
No. 1958543
File: 1712781585154.jpg (5.57 MB, 4032x2268, 20240410_173837.jpg)
Found this in the supermarket, what's the best way to cook it?(baiting)
No. 1958601
File: 1712784586132.jpeg (48.61 KB, 640x480, images - 2024-04-10T181742.835…)
>>1958565> GatoNTA, but where are you from? If you are brazilian, "espetinho de gato" is a famous dish from our cuisine… /j
or not No. 1958918
File: 1712817574935.jpg (41.33 KB, 317x400, beetmash.jpg)
>>1958543Mush him up like mashed potatoes
No. 1964589
File: 1713176202305.jpg (221.13 KB, 736x981, 1000000181.jpg)
Last year I ate an Eritrean meal at a festival which consisted of two different vegetable, legume and potato stews and injera. I still dream of it.
No. 1965432
File: 1713219422455.webp (78.72 KB, 1200x799, IMG_6905.webp)
Alrighty nonnas, sharing a recipe I just made on the fly
3 eggs, tomato, basil (fresh), turmeric, onion and garlic powder, red pepper flakes.
Blend that shit up, throw it in the pan.
Second pan, tortilla, mozz, parm, some turkey pepperoni. Get it warm. Add eggs, fold into burrito, and grill both sides to get nice n crispy.
MmmmmmmHMMMMM BON APPETITE
No. 1965557
File: 1713229126628.jpg (20.6 KB, 356x337, buttermints.jpg)
I could eat a whole bowl of these like cereal
No. 1966924
>>1965557same!
>>1966632They are called 'dinner mints' or 'after dinner mints' in America.
No. 1967352
File: 1713361151524.gif (10.81 KB, 31x41, fruit.gif)
i'm eating a big piece of mango, a big apple and a cup of blueberry mixed with strawberry smoothie
No. 1967822
File: 1713378891957.jpg (74.7 KB, 1200x1200, image.jpg)
Any other tempeh enjoyers here with recipes or dishes they like? I usually make them in a stir fry, then serve it over noodles with peanut sauce on top, but I need to expand my repertoire.
No. 1967902
>>1967827It's intimidating, but it's incredible with certain flavors (e.g. peanuts, sweet potatoes, doubanjiang). The quality/flavor can vary wildly by brand, so it might be worth looking up reviews for whatever you find at the grocery store.
My stir fry recipe (serves 2) is:
>1 block tempeh>1/2 hispa or 1/3-1/4 regular cabbage, thinly sliced (can sub with another green vegetable prepared to your liking)>1 small-medium carrot, thinly sliced>1 spring onion, white part diced + green part sliced into rounds>about an inch or two of minced ginger (can swap with powdered without a big hit to quality)>oyster sauce to taste>low sodium soy sauce to taste>ginger powder to taste>worchestershire sauce to taste >2 bundles/packets noodles (I swap between soba, udon, and straight ramen)Sauce (everything to taste):
>low sodium soy sauce>sesame oil>quality maple syrup>gochugaru>a bit of powdered ginger (optional)>peanut butter or that peanut protein powder stuff>a tiny bit of lime juice or rice vinegar (optional)Steps:
>1. combine the ingredients for the sauce and adjust until it tastes good, then set aside. add a bit of water if it's too thick>2. boil water for noodles>3. sauté vegetables in normal stir fry fashion. crumble in tempeh as everything's cooking. >4. once the cabbage and carrot starts getting a little bit soft, add the oyster sauce, soy sauce, worchestershire sauce, and garlic powder, then stir it in. cover the pan and put the heat on low. I eyeball and adjust the proportions of the sauce ingredients + garlic powder and it always turns out well, just don't go overboard in the beginning and add incrementally if you taste test and the food's not salty/flavorful enough>5. cook noodles according to package, drain, and divide into bowls>6. add stir fry to the top of the noodles, then add peanut sauce>7. garnish with spring onion rounds (I also add furikake and it tastes great; if you don't have it you can also add sesame seeds)If you get a variety of tempeh that's pungent, you can simmer it for 20 mins to remove the flavor. The ones that crumble easily are better breaking into small pieces and crisping a bit, so you might need to cook them first or separately from the noodles, while ime the less crumbly kind is fine more or less steaming in a bed of veggies. Vegan places often serve small batch tempeh, which might be worth trying before taking a risk with store brand quality. I know LightLife is common in at least parts of the US and is pungent and crumbly so probably not the greatest for a tempeh beginner. This post makes me look like a tempeh autist.
No. 1968877
File: 1713437889156.jpg (2.45 MB, 4080x3072, IMG_20240410_074732724.jpg)
Getting a zojirushi rice cooker and an air fryer has totally changed my eating. I also discovered weee! and have been buying so much Asian food. Picrel a mont blanc chestnut cake or something, which is the best thing I've ever eaten. Chocolate churro turtle chips are also the best crunchy sweet snack ever.
No. 1975454
My bf is a head chef at a restaurant, and brought home a WHOLE 10lb ham thats was a mispick in their order… so im gonna be freezing most of it.
Tonight, I am making a Ham Lentil soup!
I broiled tomatoes, carrots, garlic, onion and puréed it, tossed into slowcooker.
Lentils, ham, curry paste, broth, some herbage. Some coconut milk.
Then I made a Brazilian limeade, but with some leftover coconut milk added.
After dinner- I am baking banana bread and freezing leftover buttermilk in icecube trays, so I can use the rest over time.
Anyone else have any ham- related dishes I should make?
No. 1975521
File: 1713825460560.jpg (177.71 KB, 800x1200, Japanese-Macaroni-Salad-4525-I…)
>>1975454I like buying big pieces of ham for cheap and freezing it so I always have some conveniently available, like you've done.
Soup is really the best and most convenient way to go but it's great in simmered bean dishes as well to add flavor and texture variety. Very convenient to make a large batch of that and rice so that you have something quick throughout the week.
I also like to use it as the protein in kimchi fried rice instead of the more common spam, works just as well and is marginally better for you kek. The flavor is sort of strong so I wouldn't recommend using it in other types of fried rice, though.
You can also use it in Asian-style macaroni salad (Japanese, Korean, Hawaiian all work). I sub it in instead of the sliced deli type ham they often use and it keeps well for a snack or side. Haven't personally tried it, but thinking about it, it'd probably also work well in potato salads from those same cuisines since the main difference between that and the mac salads is the carb involved.
Let me know if you come across other good uses yourself!
No. 1975636
>>1975521Such great ideas, thanks! I love the ham fried rice idea!
Some other ideas I found:
>ham and shredded brussel sprout hash>ham Shepards pie>ham broth >make ahead breakfast sandwiches>collard greens and ham>creamy baked gnocchi with ham and peas Do you recommend any kimchi ? I get so overwhelmed with all the options. I also want to soy cure yolks!
No. 1975649
File: 1713831799369.jpeg (133.66 KB, 1280x910, croak!.jpeg)
Every grilled cheese is amazing but croque monsieur is the pique of grilled cheese
No. 1975716
>>1975636Oh, these are great, thank you! I'm ashamed to admit that using the ham for breakfast items never occurred to me? LOL I'll definitely be trying these.
For kimchi, the selection will usually change depending on what market you're at, but if you have an H mart near you there are a lot of articles online breaking down what's the best! Personally, I tend to buy either Pulmuone or Jongga just because they're on sale often and it works just fine for me. The random grocery store brand I've bought have also always been good as long as I buy from a Korean brand. My only tip is that you should leave the jar out at room temperature for a day or two to ferment further once you buy it, especially if you're planning to mostly use it as an ingredient. Good luck!
No. 1975717
File: 1713835365987.jpg (178.32 KB, 1000x1000, turtle_injeolmi.jpg)
>>1968877>Chocolate churro turtle chipsTurtle chips are seriously the best Asian chip to have come out in the past few years, that texture is addicting. Picrel is my favorite, I love hunting for the most powdered up chip.
No. 1979352
File: 1714034066811.jpg (1.35 MB, 2500x3334, 1000024928.jpg)
I've craving a really good salad and I'm bored with my usual … everything. Anyone have good recipes? Cold, hot, whatever. No meat/fish, please. (Dairy & eggs fine.) I live alone so I kind of have to plan out how to consume all the perishable vegetables used in salad before they go bad. This tempts me to go buy delicious salads & not make them but I am being so good about saving money and that's what I need to do right now until I am out of this temporary break in paid employment.
I have many delicious salad places near my apt & uni. So I face temptation every day, nonas! please give me awesome salad recipes I can make at home.
No. 1979394
File: 1714037197867.jpg (186.4 KB, 1920x1280, Bowl-of-che-dau-den-and-coconu…)
Do you cook with black beans? What dishes do you like? I'm tired of lentils and I've read that black beans are very nutritious too so I just bought 1kg of dry bleack beans at a local shop.
No. 1980614
File: 1714125201194.jpg (2.59 MB, 4080x3072, IMG_20240424_125730348_HDR.jpg)
I made this and I'm very proud of it. Fried rice with chicken and yum yum sauce. It was so fucking good.
No. 1982356
File: 1714248453240.jpg (35.26 KB, 550x550, 2021-Black-Soybeans-Dry-Roaste…)
If I can't find dried soybeans, does roasted edamame have a comparable texture and taste? I'm vaguely trying to recreate laoganma brand but loaded with crunchy soybeans. They use black soybeans which apparently have more umami flavor, but I can't get those where I live.
No. 1982408
>>1982401Omg anon tysm I have been waiting to be acknowledged.
Yum yum sauce is the white sauce they serve at hibachi places. It's like 1 cup of Kewpie (must be Kewpie) mayo, 1 tbsp butter, 1 tbsp ketchup, a splash of mirin, a few tsp of onion and garlic powder and a few shakes of paprika. Mix it and refrigerate so it melds, then thin it slowly with water/mixing until it's the consistency you want. I don't actually measure anything though so adjust to your taste. You'll love it.
No. 1982860
File: 1714271389053.jpg (200.46 KB, 1024x769, Salted-duck-eggs-1-month-updat…)
Salted duck eggs, wow! I'm still on the egg quest and I'd love some suggestions!
No. 1982984
>>1979394Black bean soup is one of the easier soups to make so I always keep a can of them in my pantry.
>>1982356Is there a reason you can't buy online? They're so common in east asian cooking that it shouldn't be hard to find a trustworthy seller at a reasonable price.
No. 1982988
File: 1714287428589.jpg (298.44 KB, 1200x800, 5afb423d30006c50c57a4106-633e4…)
>>1979352"Patatas bravas" salad I used to fall back on in college:
>Dressing is basic "aioli" made of minced garlic, mayo, acid. Optional: spices like smoked paprika or cumin>Components are leafy greens (arugula is my favorite), halved small tomatos (like cherry or grape) and pan fried diced potatos. Optional: nuts or crumbled fetaIt's a flavorful and filling salad with an affordable base that's really easy to soup up if you have wiggle room in the budget. Picrel is a loaded ver of it.
No. 1983057
File: 1714296356089.webp (131.74 KB, 894x947, 81RsS2LspoL._AC_UF894,1000_QL8…)
>>1979352Sometimes I make a big mac salad chop salad. Preferred greens, halved cherry tomatoes, diced baby cucumbers, diced onion, diced pickle, garlic croutons, a cut up cheeseburger patty, and thousand island dressing.
This kitchen gadget upped my salad intake.
No. 1983066
>>1983057I bought one of these for my ex as a gift (he hated cutting onions) and he cut himself a hundred times on it. I had to hide my laughter when it was bad enough for him to go to the walk-in clinic. I need to get my own chopper now.
Anyway that sounds interesting, I'd definitely try this but probably with minimal red onion.
No. 1983500
>>1983066How do you cut yourself on this kek is he retarded
>>1983493Based! I always eat liver on my period. Feels right somehow
No. 1985396
>>1985300>Don't have an immediate source but essentially as spices became more mainstream and affordable to the average person rich people did a 180 and said spices were used to flavour foods that are bad quality (i.e. cheap meats and things poor people eat). And that's why today we don't see much food from african countries in the westInteresting theory regarding the cuisines that are valued as high class but I don't think it really holds true for explaining African cuisine's general nonubiquity in the West. There are plenty of other highly spiced cuisines that are widely popular even if they're not necessarily winning Michelin stars.
If I had to guess it's more simply attributable to immigrant flow. Hence why foods with an African influence dating far back due to slavery are actually pretty common throughout the Americas (Michael W. Twitty's The Cooking Gene is a James Beard award winning book on this, very interesting read) but eateries that are more directly and purely, say, Ethiopian or South African, haven't been as easy to find until recent years. Not factoring in the general rapid diversification of the food scene in the past few decades.
No. 1987248
File: 1714586600786.jpg (34.28 KB, 556x505, image.jpg)
I can't believe I hated sweet potato most of my life. I don't know if it's because the cultivars in the US are worse than the ones where I am now or if my family's shitty cooking made them dense and mealy while I was growing up (probably the latter), but now I can't get enough of them.
Just made a shitty burrito with leftover roast chicken:
>tortilla
>leftover chicken
>1 large or 2 medium sweet potatoes
>vegetable oil
>plain yogurt
>spinach or arugala
>2 cans black beans
>chipotle paste
>chicken stock cube
>white vinegar
>cumin, cinnamon, garlic powder, onion powder, mexican oregano, paprika, bay leaf
1. Cut sweet potato into rounds, toss in a bit of vegetable oil, salt, cumin, and cinnamon, and roast for about 40 mins at 350F
2. Meanwhile, dump cans black beans into a saucepan or whatever with a tiny swig of white vinegar, liberal amount of cumin, oregano to taste, paprika to taste, a bit of garlic powder, a tiny bit of onion powder, the stock cube, and the bay leaf. You can saute real diced onion and garlic if you're not being as lazy. Simmer with the lid on for about 10-15 mins, then remove the lid and simmer until the liquid has thickened and reduced. You can break the beans with a spoon for a melty consistency.
>Add a few spoonfuls of yogurt to a cup, then a little bit of water until it's a good sauce consistency. Add cumin to taste, salt, and a small dose of chipotle paste
>Once sweet potatoes, beans, and sauce are done to your liking, heat up leftover chicken and as many tortillas as you need
>Put the stuff you just made on top of the tortilla with some leafy greens for extra healthy. Add the yogurt chipotle sauce to the very top.
No. 1987268
File: 1714588465549.jpg (88.82 KB, 800x1199, Easy-Crispy-Baked-Tofu-Recipe-…)
I love tofu so much, currently eating it cold straight out of the package
No. 1987281
>>1987253That sounds delicious!
>>1987268What are your favorite tofu recipes?
No. 1987826
File: 1714635805047.jpg (255.21 KB, 1200x1200, Baked-Tofu-A-Virtual-Vegan-HER…)
>>1987281>What are your favorite tofu recipes?I mostly do baked tofu in a high heat oven so it's really crispy, then it to wraps, soups, woks, curries etc. I vary the spices based on the meal I am using the tofu in. I really want to try making ranch dip and chocolate mousse with silken tofu soon
No. 1988290
File: 1714670687559.png (165.09 KB, 500x500, 1000021740.png)
I love fried plantain so much, I could eat this shit daily, with every meal of the day, I wish this wasn't unhealthy.
No. 1988793
>>1987281NTA but I like buying tofu in bulk so:
>Cube and freezeReally great to have a bag full of frozen tofu conveniently ready in the freezer. I add this to noodle soups straight out of the freezer (the porousness of frozen tofu makes it great at absorbing flavor) or defrost and airfry for a more meatlike texture. Use the airfried frozen tofu like chicken nuggets.
>Make it into vegan ricottaNot vegan but this is really easy and cost-effective to make a bunch of in the beginning of the week and use for easy breakfasts. You can use vegan ricotta the same way you'd use regular ricotta for toasts. Some tasty examples are…
-topped with halved cherry tomatos and drizzled with balsamic/olive oil
-layered with jam
-in pizza toast. For this I also chop vegetables ahead of time.
>Braised tofu dishesThis is another one that keeps well as a meal prep item made at the beginning of the week along with a large batch of rice. I use a modified korean dubu jorim recipe.
No. 1992511
File: 1715005625157.jpg (113.25 KB, 1200x675, baking_with_animal_fats.jpg)
Let's talk animal fats. Schmaltz, lard and bacon grease, tallow, duck fat, etc
>which do you prefer?
>what do you use them in?
>do you render your own?
>crisco propaganda
>tips, opinions, recipes etc
Personally I've just started curing some lardo. I've never tried any charcuterie before so I wanted to start with something I can afford to screw up.
god i so wish we had a cooking board, /ck/ is worth less than nothing. or even just a cooking general that moves as fast as any given moid-centric thread
No. 1996384
>>1992511>which do you prefer?My main cooking fat is lard because it doesn't impart a strong flavour into dishes. My favourite is probably lamb fat because it does have more of a meaty flavour. It's delicious with roasted vegetables and works well with mediterranean food. I brush kebabs with melted lamb fat before grilling them.
>what do you use them in?I mostly cook with animal fat because olive oil, coconut oil, avocado oil, butter and ghee have become more expensive, so almost everything. I avoid seed and nut oils and will only use a small amount for flavour. I like the taste of cold pressed rape oil and I will mix it with olive oil for salad dressings. I also enjoy adding walnut, almond or macadamia oil to coffee.
>do you render your own?Yes. I buy fat off cuts and fat back from a butcher. All the meat is local, organic and pasture raised with high welfare standards.
No. 1997549
File: 1715317359607.jpg (140.21 KB, 1440x1440, how-to-make-banh-da-lon-vietna…)
Why is pandan so delectable I crave this dish on the reg and I'm not even a sweets loving type of girl. The local Viet bakery has ruined me IDK what I'll do to get my fix once I move away.
No. 1997593
File: 1715327011691.jpeg (150.11 KB, 640x409, IMG_7007.jpeg)
>>1997549Banh da heo is so good! I’d get that and the sesame mung bean balls when I go to the asian market.
No. 1997921
File: 1715357624102.jpg (131.05 KB, 768x574, Chicken-and-chorizo-jambalaya-…)
I'm dying to try jambalaya. It looks so good, I have no idea where I got this craving to try it from considering I'm in the UK and our average cuisine is absolute flavourless dogshit but anyway I'm going to try and make it when I go shopping soon.
I also want to try baking stuff and even making fizzy sweets if possible. I want to try and control my cravings or at least make high-protein alternatives of stuff I often crave. I hate when people say "oh you're craving sour apple sweets? Just eat a frozen grape" bitch I want a sour apple sweet not a grape, I just need to find a good balance of stuff. I also want to try out making some nice protein milkshakes.
I recently found out that instead of eating doritos you can just thinly slice potatoes and put them in the air fryer, eat them nice and crispy with some dip and greek yoghurt and it tastes so much better.
No. 1997949
File: 1715358821558.jpg (105.58 KB, 800x380, 1000023244.jpg)
This shit must be crack.
No. 1999720
File: 1715493647593.jpg (230.02 KB, 947x540, Raspberries.jpg)
>>1983493I LOVE RASPBERRIES
No. 2001569
File: 1715628686612.jpg (30.76 KB, 500x500, 1000018036.jpg)
What's your favorite spicy when it comes to world cuisine? Mine is Chinese. So yummy and it excels especially in snack form like these spicy kelp snacks.
No. 2001597
>>1998057macarons. i fucked up every batch i made so far, except for one time when they turned out fine but i got impatient and didnt let them cool for long enough and ruined them anyway.
i think one of the big issues is that my oven is old and shitty, but i'm not ready to give up
No. 2001847
>>2001569Curries, mild or medium.
Palak paneer, butter chicken, kormas, tikka masala and more.
No. 2005604
File: 1715887776327.jpg (1.15 MB, 2661x2845, IMG_20240516_124637279~2.jpg)
It's me again, I made ginger chicken and it took like ten minutes of actual work. Tysm China.
No. 2011632
File: 1716264873933.jpg (1.23 MB, 1200x675, bread.jpg)
I hate how cheap and filling bread is. I love it so much, even just simple white bread and i need to have less of it.
No. 2015690
File: 1716440101599.png (782.84 KB, 598x800, IMG_20240522_225409.png)
>>1949746What is this supposed to be?
No. 2018214
>>2018191I bought from a Japanese owned place and it costed $100 and maybe that’s why I’m still pissy because it was just so ass
>>2018189What does this even mean
>>2018196Tuna and haddock COOKED are nice
Salmon is too fishy
No. 2018404
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This is correct in every way possible
No. 2019279
>>2018404Unironically agreed, 'authentic' pizza is like 30% plain dough and bare minimum toppings.
But for me, it's pizza you get from kebab shops. They do a layer of cheese, then a layer of meat, another layer of cheese, then another layer of meat. idk if you get it in america too.
No. 2019292
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Since the rest of you are being honest I'll admit that I love EA slop pizzas anove all else (ironically my fav after these is pribably minimalistic purist NY pizza). I'll only eat crust if it's been impregnated with sweet potato and encrusted with cheese, sorry.
No. 2019328
File: 1716623568111.jpg (344.47 KB, 1400x1400, DSC01141_Enhanced_NR.JPG)
>>2019300Yes
>>2019307It's Korean not American
No. 2019359
File: 1716624559035.jpg (958.14 KB, 2000x1333, dominos-bubble-tea-pizza-01.jp…)
>>2019333Bibimbap, not bibimbop, but kek, yeah, you might be onto something. I'm not gonna defend it, I'm Korean and I think our pizza is an atrocity even if I like it.
Would you nonnies try the Taiwanese boba pizza? I hate looking at it but NGL it sounds like it could work tastewise
No. 2019395
File: 1716625435412.png (150.5 KB, 1559x821, dough.PNG)
>>2019279That's because the dough is delicious in itself. In theory.
No. 2019412
>>2019395Then why is it always a little burnt at the edges?? You can even see it in
>>2018404 and it's absolutely been the case every time I've had that sort of pizza, who tf wants to eat burnt dough.
No. 2019437
File: 1716626317140.jpg (1.73 MB, 1040x1040, 35056393.jpg)
>>2019412It's not burned it's charred and there are tons of foods that aim for exactly that effect.
No. 2019775
File: 1716636468329.jpeg (4.09 MB, 3024x4032, IMG_9035.jpeg)
Banana pudding inspired banana cream pie with crushed vanilla wafer crust, unsweetened fresh whipped cream and a sprinkle of salty crushed walnuts on top for that extra little yum! (This was a welcome home treat for a loved one who favors it hehe) not the most posed aesthetic photo but rest assured it tasted divine ♥
No. 2019838
File: 1716642482788.jpg (108.9 KB, 640x427, 50272377366_fb5f489e2b_z.jpg)
>>2019437I fucking love corn. This is a great soup for those of us blessed with delicious fresh corn.
https://smittenkitchen.com/2020/08/corn-coconut-soup/ No. 2020186
>>2020154What's your favourite survival fuel,
nonnie?
No. 2020199
File: 1716660121437.jpg (97.07 KB, 736x736, 1000027423.jpg)
It's stupidly hot today but I'm craving some hot chocolate with cake or some sort of pastry that will make me feel like life is worth living.
No. 2021157
>>2021151greens are hard to digest
most of them come out undigested and cause gas and irritation
No. 2022064
File: 1716773784075.jpg (73.45 KB, 640x960, 1000027758.jpg)
I love plain oatmeal so much, but I kind of want to make overnight oats someday, specially if they don't suck like the ones I used to make thay were sugar free and shit.
I seriously wish I didn't despise protein powders, I seriously don't know what the fuck happened, like one day I would be able to drink protein once a day like a normal person and suddenly it was like I can't even smell an open jar with protein powder because I get really nauseous.
No. 2022082
>>2022064To be honest I prefer the texture of overnight oats to regularly boiled ones. I always add a good heap of yogurt for added protein too.
Same on the protein powders though, they all taste oddly artificial and overly sweet to me. Can't get into it.
No. 2024247
File: 1716912285216.jpg (94.95 KB, 493x740, Tomato-Soup-with-Grilled-Chees…)
i'm going to make tomato soup tonight. i've never made it myself before, i always just eat the canned tomato soup so i hope this is 100x better. i might do the grilled cheese croutons in it too but i'm not sure yet… they look so good but i'm having a hard time eating foods that arent pure liquid because of my braces. maybe theyll be soft enough though
No. 2026778
>>2026701i kind of followed this tiktok but not too closely.
i roasted the tomatoes, onions, garlic and basil with olive oil, red wine vinegar, salt, paprika and pepper. then threw it all in a blender with 2 cups of vegetable broth and some red pepper flakes. i didn't have heavy cream so i tried adding a splash of milk but tbh i dont think it made a difference. it was delicious either way!!!
No. 2028133
File: 1717104198926.jpg (208.56 KB, 1280x1920, soon-dubu-jjigae-2-web-scaled.…)
Made a pork and kimchi soondubu today for the first time– I was surprised at how simple it was. Really no ingredients that would be uncommon to the kitchen of somebody who cooks Korean food regularly, aside from the soft tofu, so all I ended up spending on it outside of pantry staples was like $2 for the tofu and some radish for the stock. I can't believe I've been paying $15 to eat it at restaurants this whole time.