I don’t care what the classification is, I love beans. I love ‘em canned, I love ’em dried and pressure cooked, I love ‘em baked, I love ‘em on toast, I love ‘em in a chili (don’t @ people with strong opinions about beans in chili), and I love ‘em in a tortilla.
First, thanks for such an enthusiastic, detailed, and entertaining write up! Not to mention educational! I, too, adore beans and eat them alone as a lunch often. May I suggest Rancho Gordo beans, I swear I don't work for them lol but getting to try all the amazing varieties they have has been so delightful!
Fresh produce in the grocery store is a marketing gimmick. The reason it’s there in the front of the store is to look nice and give you the psychological cue that you have fufilled your obligation to buy healthy things and may now buy what’s in the aisles with less guilt. Similar to how grocery stores don’t profit on rotisserie chickens which you have to walk through the aisles to get to so you will usually end up buying more than the chicken. They may control costs by displaying what loses them the least money, but direct profit from the fresh produce isn’t why it’s there.
Frozen is cheaper and healthier if we’re talking what to buy for nutrition. Fresh is really only fresh locally. Yes, it’s sad that fresh vegetables from your own locality can be unaffordable. The reason for that goes far deeper than the supply chain disruptions from the past few years.
I discovered the glory of freezing my excess food instead of letting it go bad and I’ve never gone back. Never again will I experience the heartbreak of an entire block of cheese going moldy. (Important: GRATE THE CHEESE BLOCK BEFORE YOU FREEZE IT)
I like to cook pasta in MSG-water sometimes. I also tend to use wholemeal pasta, which I think is important (the wholemeal aspect) ^.^. MSG works best for me when I use it with things that already have a decent depth of flavour and/or variety of ingredients ;3. It doesnt work so well if your food doesnt have enough flavour.
Other cool ingredients:
liquid smoke (works really well in a lot of things including vegetarian chilis, but especially i’ve found its good in lentil soups when you also have mint e.g lentil and pea soup, lentil, potato, onion soup, etc. ^.^) - look for the industrial stuff, its like £5 per bottle but you only need 1 or 2 drops for litres of sauce and it will last you months, kinda like MSG. Add it near the end so you don’t evaporate away lots of the flavour, too.
yeast extract - this shit is delicious in tomato sauces and stews and chili, even if in the uk we typically have it on toast ;p, adds a meaty, mushroomy flavour
cinnamon - works amazing in tomato sauces, it sounds weird as fuck but tomato sauce without it tastes like its missing something to me now, its so fundamental to any tomato sauce i make ;3
bonus: yeast extract + mustard makes a really really cheesy flavour in various sauces, and its completely dairy free. I
If you’d rather avoid liquid smoke try using smoked paprika instead. Store bought does the job but if you can find the good stuff at a local farmer’s market, it’s worth it.
The above is sound advice. I’d like to add a generous amount of butter to the list - it adds flavour and smoothness.
Speaking of which, you also may want to add one small potato per pumpkin, though I wouldn’t experiment with this until the potato-less soup is in a satisfactory state.
Also, try using a high-quality vegetable broth instead of salt for seasoning. Go easy on the other spices then.
A big problem with Lemmy right now is of course the lack of activity on small communities. Although it does not address the issue, you might want to test your luck on some bigger community such as !asklemmy.
Radish is super common in Southern California at Mexican places. They’re often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!
Yeah, it’s a really nice alternate heat, that gets up more into your nostrils. I also like some nice sliced fermented carrots and jalapenos, fermented together gives a nice flavor melding.
This was definitely an eating ribeye, but I keep an eye out for inexpensive ribeyes that I slice up and freeze for cheese steaks, stir fry, tacos, etc.
I make nachos all the time like this - typically a night or two after having tacos with leftovers is nachos night 😁.
Idk if you did, but I highly suggest spraying your sheet with baking spray OR simply using a piece of parchment paper, a silpat, etc for easy cleanup. Also, I/we really like a bit of cheese on top of everything to help hold things in place - kinda like you do for pizza. Not a ton, just a bit.
I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!
I typically use parchment paper for everything. The cleanup wasn’t too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.
I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!
I always hated Halloween food that were suppose to be gory or spooky. They end up just looking dumb and don't taste good. Go with a traditional autumn food. I recommend bread and soup.
I mostly agree with you about the looking bad and not tasting good, but I have made the “Meat Hand” before and that was just as good as normal food if you like meatloaf. Just make your recipe of choice but form into a hand shape, top it with a little cheese before baking, and cook on a sheet pan, then transfer into mashed taters. Looks great/horrifying, hard to mess up, and tastes like regular food. Plus ketchup makes “blood.”. Options fingernails are just onion slivers and the wrist is the onion core/center part.
Pic below isn’t mine, but mine came out looking just as good.
You should try it! I forget where I saw the idea originally, but my ex was very into Halloween, so we made it.
I normally don’t like meatloaf, but the different shape and the crunchy cheese gave it a texture I enjoyed better, so IMO it’s even better in hand form then it is as normal meatloaf!
Yummy! I’ve been trying to source legit wild rice from a tribe in Minnesota but it’s proven tougher than I thought. Any suggestions on where to source?
I usually get it at a high end grocery store here but that is usually cultivated or mass harvested. Not sure how to best get tribal harvested but I'm sure you can find some online
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