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Note: Since I only have a small multi chopper, not a blender, I do smaller quantities. I'm pretty sure a hand blender would do the trick as well. Also, personally I like it better when it's 1 part oat / 8 parts water approx (not 1/10 as shown in the video). I mix the oat with some of the water in the multi and when it's done, I mix this content with the rest of the water in a large bowl. I also make sure that the water is cold and I stir for half a minute or so. The cloth I use for the draining comes from an old worn out t-shirt, that is consequently very thin, and is dedicated for this use. I find it's important to shake well the jar or bottle that the oat milk is in, before each use. The leftovers in the cloth, either I just have them for breakfast with raisins and nuts, or I use them to make cookies. Even if you make a mess or it doesn't work well the first time, maybe it's worth giving it another try. I think it's a super cheap experiment to make and super cost effective in the long run.
[Canonical YouTube link](https://www.youtube.com/watch?v=lzWlrARDVbQ)
[Canonical YouTube link](https://www.youtube.com/watch?v=vAgn5R3EUnU)
web.archive.org
If you incorporate these ingredients in your cooking, your left-overs will last longer: * honey * salt * garlic * sugar (only in high amounts according to feedback; small amounts *shortens* the life) * ginger * sage * rosemary * sage * mustard * cumin Additionally from [other articles](https://scribe.rip/https:/medium.com/@stopfoods6/6-spices-to-preserve-food-naturally-c883b0e10132): * black pepper * mustard *seed* * turmeric * cinnamon * cardamom * cloves Acids mentioned by others: * vinegar * citric acid * lemon/lime juice I just had some harissa get moldy after just a couple weeks in a jar in the fridge. I was surprised. I suppose it implies a lack of the above ingredients.
Heya, I'm starting to get interested in foraging, mushroom picking in particular although the season doesn't start for a few months here. I know there's subreddits but would much rather get involved here on slrpnk.net, which would seem to be the natural home of such activities. Can't have a solar punk future without developing an understanding of our wild natural resources can we? I just scanned this community for posts and it seems to be more about cooking than gathering? Would anyone be up for a dedicated foraging community? Or maybe one exists elsewhere on Lemmy? Or maybe that's something people would be keen to discuss on this community? One problem might be how foraging differs depending on your habitat, I think it would be good to have some kind of rule where people state the relevant region and season to the foraging they're discussing. I've found biomes useful to think about: https://en.wikipedia.org/wiki/Biome
[Canonical YouTube link](https://www.youtube.com/watch?v=UiJmmVd3kWI)
modernfarmer.com
“Why can we only get lamb in the US, as opposed to mutton?” That’s what Bobbie Kramer, a veterinarian near Portland, Oregon, was wondering when she
Most of pasta recipe online are flour pasta while the most commonly sold pasta are of semolina. I have tried to make pasta out of different size of semolina and hot water but this taste more like gnocchi. Probably because of the thick shape. I'll try again using my pasta machine to make thin ones. What about you ? Do you make pasta dough ? Out of flour, semolina or a mix of them ? Which form likes you the best ?
There is the traditional pairs : - choco-vanilla - choco-cinnamon - choco-minth - choco-ginger and whatever winter spice mix And the not so exotic - choco-chili But what other combinaisons can you make ?
My neighbor recently asked me for recommendations for veggieburgers, and my SO and I started writing up this list and I thought I'd share it here, hope that's okay. It's a bit more commercial than a lot of the stuff I post here, but meat substitutions are honestly the easiest way I've found to get friends and relatives to try vegetarian stuff. It's easy to cook, guilt free, and with any luck, at least some of these options fit easily into their existing routine. From conservative relatives to friends on camping trips, we've gotten good results with these. By it's nature, this list will be tailored to American brands accessible in my geographic reach. If you have any recommendations of your own, I'd love it if you shared them. **Hamburger:** - Impossible/Beyond Burger for closest fit to the real thing. They're even better if you pour a little worcestershire sauce (turns out this has anchovies in it whoops) on them - Trader Joe's Quinoa Cowboy Veggie Burger - really good breaded veggieburger. Crisp them up so they don't fall apart, good with pickles and cheese. Personal favorite, try seasoning them like you would chili. - Trader Joe's Veggie Masala Burger - good basic bean burger. **Chicken:** - Quorn's Meatless Homestyle ChiQin Cutlets are like chicken breasts, good on their own or chopped up in sandwiches, stir fry, pasta, or soup - Quorn makes a breaded, cheese-and-pesto-stuffed version which is awesome on its own, sort of like the premade Stuffed Chicken Cordon Bleu from the freezer section. - edit: Daring. Plant Chicken Pieces **Nugs (you really can't go wrong here, they're all good):** - Morningstar Farms Vegan Chicken Nuggets (regular and buffalo): closest I think to the real freezer-section thing (minus the gristly bits) and probably the cheapest - Impossible Chicken Nuggets - also very close, sometimes more expensive - Trader Joe's Chickenless Crispy Tenders - a little bit their own thing but very good - Gardein Breaded Turk'y Cutlets - my personal favorite. These are a bit small so I'm counting them as nugs **Bacon:** - Morningstar Veggie Bacon Strips, it's not super close but it's a similar experience, a little easy to burn if you like it crispy **Deli meats:** - Tofurky brand Hickory Smoked Deli Slices **Sausage: ** - Morningstar Breakfast sausages - good in breakfast sandwiches, omelets, rice, or just on the side - Trader Joe's Soy Chorizo - this is awesome in all kinds of stuff, including soups, rice, pasta, and fauxganoff - Field Roast Classic Recipe Plant Based Sausage Breakfast Patties - great in soups and rice dishes, especially spicy ones - Impossible Sausage - these are apparently the closest fit to grilling sausages though I haven't tried them yet **Steak:** - Trader Joe's Beefless Bulgogi - This stuff cooks up more or less like steak tips and goes great in stir fry, and especially in soup, where it even holds its shape and texture and lends a nice flavor **Turkey (Thanksgiving style):** - Quorn Meatless Turkey-Style Roast - my SOs recommendation - Trader Joe's Breaded Turkey-less Stuffed Roast - my recommendation
A few years ago, while we were cooking, my SO showed me a blog post about common spices and their substitutions. I thought it'd be cool to use that to make a chart we could hang on the wall. It turned into a fun light research project, then a fun art project. I started reading various blogs and realized that while many covered the same core spices, there were a lot of others that only one blog or another mentioned. So I started gathering them all up. As I read about them on Wikipedia I'd stumble into their histories, and scope creep hit. I decided to add a column for interesting facts about each. (While gathering those, I was kind of struck at the disparity between them - some spices, have centuries of warfare, murder, and espionage wrapped around them, while others are so common or easy to grow that nobody seems to have stabbed anyone at all for it.) I built it first as a spreadsheet in Google sheets while I was researching, pasted it into a poster-size libre office writer document for layout and font changes, exported that as a pdf so I could import it into GIMP. That let me make more detailed changes and add the flourishes that hopefully make it look like something that might've hung on the wall in your grandparents' kitchen. This was a pretty casual project spread over seven months. It's got forty-some spices with descriptions, fun facts, and substitutions shamelessly plagiarized from cooking blogs and Wikipedia. I've learned since that several spices are actually really unspecific, like what’s sold as oregano apparently may come from several different plants. So I'll say it's useful for cooking and accurate to the best of my ability, but I wouldn't reference it as a historical or scientific resources.
ourworldindata.org
cross-posted from: https://sh.itjust.works/post/1278678 > From https://sh.itjust.works/post/1278677 > > > > plant-based foods emit fewer greenhouse gases than meat and dairy, regardless of how they are produced.
www.youtube.com
solarcooking.fandom.com
This looks like a fun little project that I think people here would enjoy! I have a little stack of tin foil takeaway boxes that I could use for this. Just need to get hold of the plexiglass (or the oven bag they suggest, but I'd like to do it entirely with reusables if possible). EDIT: Grammar.
www.justasolarpunk.com
"For some reason a very crucial component to worldbuilding seems to be an afterthought in most fiction I've consumed. And I am talking about the most consumable of consumables: Good Food. Not just the protagonist ate something, that's boring. I want to know what the texture was like, the aromas, seasoning, cooking techniques, how it compared to previous meals, what memories did it evoke, how does the food tie into the culture, what makes this a unique experience to the individual? Fantasy just doesn't feel alive without food to flesh out the local culture. "
Getting a ridiculous amount of avo's on the tree this year. In a rental so i'm not knowledgable about this. What's a good way to make the most of the season? Theyre staying green on the tree, and taking 1-2 weeks to ripen once picked atm. How long will they stay like this? I presume they start dropping off eventually, is that likely to happen all at once? Do they freeze well?
Garlic Mustard is invasive where we live, so we try to knock it back a bit, and use it to make pesto, and fillings for pasta
