food

beanis chickpea cool-bean bean-think bean

My oven pancake game is on point these days, look at all the bubbling! I put sourdough starter in it and it tastes amazing.

Sprouted fava beans soup. ...

It tastes rich like a cup of coffee, but with less caffeine so you can drink it all day without getting zooted off the energy sauce. If I lived in China I'd drink it on the daily with every meal.

I'd probably go with comfort food like a big plate of pasta with meat sauce and a side of piping hot garlic bread and a glass of wine, since I'm going to die, sobriety be damned.

That's whats up.

My favorite, throw 'em in the pan with some butter and fry them up.

There's nothing new under the sun and all but what do you consider your recipe? Something you cobbled together out of scraps and it turned out amazing or maybe you started at something known and iterated on it enough to make it yours?

Whoever this "Dr. Oetker" is, he needs to pay for his crimes in the Hague

Never had it. Growing up, the only place I'd see it was on the grocery store shelf. My folks didn't have it and when I'd stay anywhere else, they didn't have it either. I figured it was more for the previous generation and would be really hurting if not gone by now. ...

I'm referring to both "lol lmao why am I putting this leaf in" posts and "omg I found a leaf in my chipotle" posts here because both have the same issue of broadcasting their confusion over the internet instead of just looking it up. ...

I’ve been using this stuff for a while. It’s from an indigenous-owned company, and they make these smoked salts in various flavors (I have the nasturtium one). It’s good on most everything non-dessert, but because it gives food a big hit of that umami/savory flavor that vegetables are often lacking in, it’s great for ...

My 14-yo-son has recreated the climax of Back to the Future in gingerbread and I thought you should know. ...

Made my signature Christmas bread ready for next week, I always give these out as gifts and this year I made six of them. I used to sell these from my tiny microbakery and they were the most popular item. ...

Brewed this beast about six weeks ago. Traditional yeast (diamomd lager) and hops (hallertau), and lagered under 13 psi - but non-traditional grain (I added a healthy amount of abbey malt in with 2-row and carafa II). All of the above is mostly leftovers from other brews or crap that was on sale. ABV ended up just north of 5%. ...

Simple ...