food

CW: meat, cheese, eggs

2BCEF

https://bsky.app/profile/magic-skeetbus.bsky.social/post/3kpctugpitp2o

I pretty much never buy it because I’m cheap, but if tastes better I might reconsider

https://bsky.app/profile/chantalalive.bsky.social/post/3kouzqucdna2g

Snickers salad is a dessert salad consisting of a mix of Snickers bars, Granny Smith apples, Cool Whip or whipped topping, marshmallows, and often pudding served in a bowl.[1][2] It is a potluck and party staple in the Upper Midwest of the United States, where the salad is popular alongside glorified rice, Watergate salad, jello salad and hotdish.[citation needed] It is sometimes included in church cookbooks.[3]

Snickers salad is easy to make; the ingredients are simply chopped and combined.[4] As to whether it is a salad or a dessert, popular lore has it that it depends on which end of the table it is sitting at.[3]

It has a rather unique texture being sticky, and crunchy. Clumps are known to get stuck in the teeth. This feature makes the experience of eating it divisive.[2]

The recipe for Snickers salad was included in a 2009 article "Salads worthy of a church picnic" in The Indianapolis Star. The author said that "Despite what all my community and church cookbooks would say, I don't think anything with marshmallows can really be called a salad."[5]

https://bsky.app/profile/jillybobww.bsky.social/post/3kopj2e4ezr2n

...Make a national programme to replace all the lead pipes in the country. The more I think about it, the angrier I get. Why the fuck should water come into a home on command and still not be drinkable? We're a crule hospice of a country. The kind of half-funny tragedy that just makes me furious. Perhaps I've been drikning too much tap water. Damn damn damn damn. There would be more exclamation marks here, but I have restraint.

obligitory <flag of the cruel hospice

hopefully these should last longer in the fridge than those sandwiches i made last week

Not exactly traditional for either dish but I wanted to make something warm, savoury, and full of protein/micronutrients. This is tofu/shiitake mushrooms/spinach/radishes and greens/bok choy/seaweed/green onions/carrots with a white miso and veggie stock base. It got good reviews from FnB and a local domestic abuse shelter.

I like mixed nuts as a mostly healthy protein snack, but find the flavor bland. As a result I really like flavored ones, but that’s a waste of money when I could buy bulk unseasoned and make my own mixes.

The issue is I don’t really know how to get the spices to adhere to the dry nut properly (I’ve tried making“wet” mixes before, but those required refrigeration. Mustard and cashews is a surprisingly good flavor pair.).

Is there some strange chemical the nut companies are adding to the powder they mix them with or is it a machine?

Any tips would be greatly appreciated.

Eierschalensollbruchstellenverursacher - DW - 09/12/2011

Quite simply, an "Eierschalensollbruchstellenverursacher" is used to crack the shell of a boiled egg. Admittedly, they're not as common in Germany as they should be, since soft-boiled eggs served in an egg cup with a mini egg spoon, are an essential part of a traditional German breakfast. People who haven't had a second cup of coffee, however, can be excused for cracking their eggs with spoons rather than trying to ask for the "Eierschalensollbruchstellenverursacher." Though dropping a weight onto an egg remains something everyone should try at least once.

I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?

I remember it being bad for years but I got a bucket of fried chicken and was pleasantly surprised. On par with the fried chicken my grocery store makes.

The Americas Test kitchen site is broken so I watched a YouTube video and copied their recipe for butternut squash steak with vegan ranch dressing don’t judge me I’m American, okay you can judge me.

It didn’t look as good as their pictures but it rocked l. It was soo good. Flavorful, incredible texture, tender but still firm enough to feel substantial.

Heres the link I couldn’t get to work: https://www.americastestkitchen.com/recipes/12190-vegan-chile-rubbed-butternut-squash-steaks-with-ranch-dressing

I added a hint of soy sauce on top of the whole plate and a nice spicy hint of sriracha in the middle of the rice.

A really "classy" plant-based take on Chinese American takeaway

Bone app the queef 😩👌

• mandarin orange crispy chick'n
• Vegan Spread

an insane combo you can impress your friends and relatives with tomorrow

Off the top of my head:

India:
Sugar
Pepper
Basil
Mangoes
Bananas
Ginger
(Ceylon) Cinnamon

SEA:
(Cassia) Cinnamon
Mace
Nutmeg
Oranges
Lemons
Limes

Central Asia:
Apples
Carrots (Afghanistan, could be considered MENA or India but the MENA category is too OP)

East Asia:
Peaches
Soy Sauce
Ketchup
Soy sauce
Sesame oil

Africa:
Coffee
Coca-Cola
Palm oil

Americas:
Chocolate
Vanilla
Blueberries
Potatoes
Tomatoes
Corn
Pineapple
Strawberries

Top: Elbows with ridges
Bottom: Bowties

Like what are bowties even for, they don't hold onto the sauces well, and they're too big to put more than two or three on the fork, and the middle bit cooks slower than the wings so it's mushy when the middle is done, and it's also too hard to munch on like you can with stricks of spaghet. Bowtie defenders please explain.

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