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This weeks first recipe is Spaghetti with *eat sauce. Thanks to [@Angel@hexbear.net](https://hexbear.net/u/Angel) for the inspiration in u/foods, enjoy! **Ingredients for sauce** - 1 14oz can of tomato sauce - 1 whole onion (diced) - 4 cloves of garlic (fine dice) - 4 links vegan Italian Sausage (removed from casing) - Sugar to taste - Salt to taste - Box of pasta (I <3 macaroni) - Vegan parmesan to taste - 1tbsp of olive oil **Instructions** - Heat a sauté pan on medium-high heat and add olive oil. - Add onions and sauté until translucent. - Add sausage and garlic, break into small pieces, cook till golden brown. - Add tomato sauce and scrape off the bits at the bottom of the pan. - Season to taste with salt, add enough sugar to counteract the acidity (to your liking), and simmer on medium-low heat for 40 minutes. - Cook pasta to your liking in a seprate pot, when done strain pasta. - Combine pasta with sauce; add parmesan. All done! 
Any good veggie focused sandwiches people have done? Looking for very little to no animal products. So far done well with combos of onion, cucumber, tomato, and hummus alongside cream cheese (tried both vegan and non vegan based cream cheese). Sun dried tomatoes and olive pate (blitzed olives with garlic, herbs and olive oil into a nice spread) as well as Armenian eggplant spread have also been freaking awesome additions to my pantry for veggie sammies. Anyone used seitan or other more heartier vegan protiens in sandwiches? Looking for something that isn't too crumbly or wet like tofu.
I have been eating so much fruit, tinned fish and Pita and it has been great for my health but I am starting to crave variety. What can I eat?
 Hi again, gonna give this a try any feedback is welcome. This weeks second recipe is a Japanese take on mapo tofu, enjoy! **Ingredients for sauce** - 2½ Tbsp. doubanjiang (this is a must have) - 1 Tbsp. miso - ½ Tbsp soy sauce - 2 Tbsp. mirin - 1 tsp toasted sesame oil - 1 tsp. potato starch or cornstarch - 4 Tbsp. water **Ingredients for sauté** - 2 cloves garlic (minced) - 1 Tbsp ginger (minced) - 2 green onions/scallions (chopped to your liking) - 14 oz. soft/silken tofu - 1 Tbsp neutral oil - ½ lb protein (impossible ground *eef or Seitan fine diced so it resembles crumbles) **Instructions** - Combine all ingredients for the sauce in a small bowl and mix (set aside). - Heat a wok or large frying pan on medium heat, then add oil. - Add the 1/2lb of protein, garlic, and ginger to the wok and stir fry till golden brown. - Turn heat to medium-low, add the sauce, break apart the silken tofu into bite-sized pieces, and add to the wok. - Gently stir the tofu, coating it in the sauce mixture, then simmer till heated through. - Add green onions and serve with rice.
 Before you go "no I literally can't do that" yes you literally can and I'm gonna tell you how. There will be people in the comments who say no that's not a stock no that's not the way no not like that but they're wrong. You're not a Michelin Star Chef you're just trying to make something cozy with shit you normally throw away and anyone trying to stop you is reactionary. Just make it and enjoy it. I'm not expert so just use this as a guide to get you started, you do it your way and it'll be perfect just the way you like it. Anyway here's what you need to do. Starting RIGHT NOW get a freezer bag or container ready and every time you're about to throw away some scraps, instead, put it in your container and put it in the freezer. What kind of scraps? Anything I don't care. Leek tops or potato skins or slightly off spinach or the part of the onion you didn't feel like cutting properly or jalapeno stems or apple cores or that leftover bit of fresh thyme that you forgot about after you didn't need the whole thing or some be peppers that you are like are these still good or just whatever. Shit can be raw or cooked or seasoned or sauced or whatever. It's not rocket science just put your scraps in the freezer it's fine they'll get all freezer burned and nasty but who cares you were gonna throw em away anyway. Doesn't have to be veggies either can be meat, cw here for folks who don't wanna know but otherwise here's more ideas ::: spoiler CW for meat ideas Bones or fat or shells or cooked or raw or trimmings or giblets or whatever look if you're gonna eat a dead animal don't you fucking dare throw any of it away without getting the most out of it okay? ::: Again it doesn't have to be pretty it doesn't have to be good it just has to be not moldy or totally rotten. Okay do this for 6 months and then come back. Hello from the past I guess it's been 6 months hopefully you got a bag or three full of random trimmings. Put them in the biggest pot you got. If you're doing meat stuff put that in first without the veggies. Cover the stuff with water. Salt the shit outta it. Other seasonings too if you want I don't care it's your stock do whatever. Stove. Cover it. Make hot. Simmer. Do like an hour before adding veggies if you're doing meat otherwise do the veggies for like 2 ish hours or something. It's not an exact science once it's been simmering for a while taste it. If it tastes like water add salt. Do this untill it stops tasting like water. Then keep tasting and looking at the veg once they're looking all sad and gross and it tastes really delicious take it off the heat. Grab tongs or a spoon or something. Pull out all the stuff you put in It's done congrats you made stock. You can just eat it if you want just like this. Maybe with some rice or noodles. Or you can strain it if you're feeling fancy. You can put it into ice cube trays and freeze it and put the cubes in a container and later when you need some just pull some out. It's so easy and it costs you basically nothing but the energy to cook and the salt. Otherwise you were gonna throw all that delicious flavor and nutrients out. Don't waste your food folks use all of it you paid for it someone picked it. You can do this don't let anyone tell you not to they're wrong and dumb go make delicious stock just for you you'll be happier and healthier for it. I'm gonna go eat some of mine right now as a base for some tomato soup.
Me trying to get Chinese citizenship: 
Hey there, I was wondering if there is any interest in some kind of recipe posting (at least biweekly) where the main purpose would be to show people how to make affordable, filling, yummy, and super easy to make meals. Maybe the requirements could be less than 10 minutes of prep, 1 hour of cooking time and under $3ish a serving? Example: **Lentil Soup** **Ingredients:** - 2 tablespoons olive oil - 1 cup finely chopped onion - 1/2 cup finely chopped carrot - 1/2 cup finely chopped celery - 2 teaspoons kosher salt - 1 pound lentils - 1 8oz can of diced tomato's - 2 quarts vegetable broth - 1/2 teaspoon freshly ground coriander - 1/2 teaspoon freshly ground toasted cumin - 1/2 teaspoon freshly ground grains of paradise **Directions:** - Place the olive oil into a large 6-quart Dutch oven and set over medium heat. - Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. - Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. - Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. - All Done!
www.mentalfloss.com
How could anyone think fuckin' *taco bell* slop would be comparable to walking to your cousin Sergio's house?
looking for some chips that are actually hot
first of all, why do I have to tell the chef how to make the steak? "medium rare"? "well done"? those are words made up by wizards or something. second of all I don't like how they taste. they're super expensive and they just taste so boring. chicken goated steak boring. I'm in my early 20s so I'm getting used to some "acquired taste" things slowly like wine and coffee but steak is still so bland.
This stuff is awesome; a while back I was looking up Chinese dishes I could try (as I especially love steamed Chinese chicken buns) and discovered this (dessert?) and just loved it. I tried it both steamed and fried and my own personal preference is fried. This stuff is awesome, definitely can't have just one. I had six with lunch and I just can't stop thinking about getting more and I gotta stop myself, cause no way all that fried food can be good for you, but damn I can't stop thinking about it. EDIT: Actually now I think I remember what pointed me towards this dish: I was reading up about some Chinese historical figures (legends?) and read something about one of their figures eating this and I was like 'hmmm, curious.....'
Normally just washing basmati rice has been enough to make it cook well, but the generic brand I've been buying for years seems to have changed their supplier or something and now what should be the same exact rice doesn't cook right anymore and turns out disgusting. How do I compensate for this? Do I just wash it even more thoroughly? Do I wash it, let it soak in clean water for a while, and then wash it again? I'm kind of at a loss for how to fix it because I've never encountered such starchy, shitty quality basmati rice before.
You might not like it but this is what peak green bean looks like
you can choose one of the three
Who am I kidding? No matter how much pasta I eat. How many mob movies I watch. Or how widely I gesticulate with my hands while speaking will I ever will myself to be a bonafide Italian. Yous guys I think a made a big fuckin' mistake. 🤌
cross-posted from: https://hexbear.net/post/3349118 > I want to learn how to cook. Now that I'm not a lone NEET anymore but in a relationship, I want to reach a level where I can cook a succulent meal for my partner. I want to start simple, with a focus on noodle dishes. Later, I want to move on to rice dishes, but that's for the future. > > Hit me with your tips and tricks for someone who has cooked maybe 4-5 times in his life and hasn't cooked in like 10 years. I'm a complete noob. > > Also, YouTube channels would be greatly appreciated, especially those focused on simple dishes and easy stuff. I don't need anything complex for at least the next few months. > > Simple. Quick. Tasty. Thats what im looking for. > > Thanks, Hexbears!
Filipino version of sweet douhua ::: spoiler spoiler Some microwaved silken tofu, some (admittedly storebought) sago pearls with brown sugar syrup ___ :::
 I'm just looking to level up my bean game beyond just frying up some onion, garlic, maybe some other veggies, tossing the beans in and cooking them. Vegan recipes are preferred since I'm trying to reduce the amount of animal products I'm eating but any and all tasty bean recipes are welcome! 
shit is bomb
The page also has info about the donut and the Mister Donut chain. > [Pon de Ring Donut Recipe ポンデリング • Just One Cookbook](https://www.justonecookbook.com/pon-de-ring-donut-recipe/) > > Make your own Pon de Ring Donut at home just like Japan’s Mister Donut with my copycat recipe! They are soft, airy, bouncy, and chewy all at once with a unique mochi-like texture. Enjoy them with either a classic or matcha glaze. I didn't put this in cooking because I don't know who good/bad the recipe is.
For me: 1. Broccoli 2. Carrots 3. Onions (even if they make me gassy as a mofo) I love American Chinese food and most of the dishes feature these three veggies so I always have a banger of a meal when I order. Honorable mention to green peppers too, a very versatile veg that goes well in anything.
It's been a while since I've breadposted because I've been lazy and not baking anything particularly exciting. But this week I pulled out the grain mill and channeled my inner Poilane. The fresh milled component is a mix of wheat, spelt, and khorasan, and the balance is Sequoia AP. I converted my liquid starter to a stiff one, then did one feeding with the fresh milled flour. After the starter doubled, I mixed the loaf and gave it an overnight proof in the fridge. The forums said cutting the traditional three-day starter build down to one day doesn't make much of a difference, but I can't say the end product tasted substantially different from a decent whole wheat flour. Sprouting makes a much bigger difference but that's also _a process_. I think I'm going to have to just go the whole hog and try all the extra steps to see if it's worth it.
 ? Or  ?
this is a hate post i hate runny sauces. what the fuck is the point of them? you make a sauce to make a thing you put the sauce on or in or otherwise dip into the sauce taste good, but if the sauce is runny, it just, slides off. What the fuck is the point of that? It's so stupid, fuck them, fuck. Biggest culprits are usually soy sauce based dipping sauced at restaurants but I just tried a hatch chile salsa that is like 60% liquid, god damn, how the fuck is that gonna stay on a chip??? thicken your sauces people, I need it, I need the sauce to *cling*
These slap and I've been snacking on them for days 
I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are
en.m.wikipedia.org
Learned about this while drunkenly googling "vegan tamagoyaki"
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species. Cultivation Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour that they have when fully ripe. Many beans are vines, as such the plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), with the tall cornstalks acting as support for the beans. History Beans were an important source of protein throughout Old and New World history, and still are today. Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills. An early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics. Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean region, Iberia, and transalpine Europe. In the Iliad (8th century BCE), there is a passing mention of beans and chickpeas cast on the threshing floor. The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. Genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States; and lima and sieva beans (P. lunatus); as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus), and polyanthus beans. One well-documented use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: Many tribes would grow beans together with maize or "corn", and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants; "bush beans" were cultivated more recently. The cornstalks would work as a trellis for the bean plants, and the beans would provide much-needed nitrogen for the corn. Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, and are a deterrent to other animals as well. Beans were cultivated across Chile in Pre-Hispanic times, likely as far south as Chiloé Archipelago. Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot). [Lectins](https://nutritionsource.hsph.harvard.edu/anti-nutrients/lectins/) Lectins are defined as proteins that bind to carbohydrates. The same features that lectins use to defend plants in nature may cause problems during human digestion. They resist being broken down in the gut and are stable in acidic environments, features that protect lectin-containing plants in nature. They are found in all plants, but raw legumes (beans, lentils, peas, soybeans, peanuts) and whole grains like wheat contain the highest amounts of lectins Cooking, especially with wet high-heat methods like boiling or stewing, or soaking in water for several hours, can inactivate most lectins. Lectins are water-soluble and typically found on the outer surface of a food, so exposure to water removes them. #  "What's Your Favorite way to Eat Beans?" **Megathreads and spaces to hang out:** - 📀 Come listen to music and Watch movies with your fellow [Hexbears nerd, in Cy.tube](https://live.hexbear.net/c/movies) - 🔥 Read and talk about a current topics in the [News Megathread](https://hexbear.net/post/3202852) - ⚔ Come talk in the [New Weekly PoC thread](https://hexbear.net/post/3203655) - ✨ Talk with fellow Trans comrades in the [New Weekly Trans thread](https://hexbear.net/post/3203892) - 👊 Share your gains and goals with your comrades in the [New Weekly Improvement thread](https://hexbear.net/post/3196931) **reminders:** - 💚 You nerds can join specific comms to see posts about all sorts of topics - 💙 Hexbear’s algorithm prioritizes comments over upbears - 💜 Sorting by new you nerd - 🌈 If you ever want to make your own megathread, you can reserve a spot [here nerd](https://hexbear.net/post/261657) - 🐶 Join the unofficial Hexbear-adjacent Mastodon [instance toots.matapacos.dog](https://toots.matapacos.dog/explore) **Links To Resources (Aid and Theory):** **Aid:** - 🌈 [LGBTQ+ Resource Post](https://hexbear.net/post/279079) - 🍉 [Resources for Palestine](https://buildpalestine.com/2021/05/15/trusted-organizations-to-donate-to-palestine/) - [🐌☕ Zapatista Coffee](https://schoolsforchiapas.org/store/coffee-corn-and-agricultural/zapatista-coffee/) **Theory:** - ❤️[Foundations of Leninism](https://www.marxists.org/reference/archive/stalin/works/1924/foundations-leninism/index.htm) - ❤️[Anarchism and Other Essays](https://theanarchistlibrary.org/library/emma-goldman-anarchism-and-other-essays)
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