All Things Food and Cooking
cross-posted from: https://lemmy.today/post/16920706 > What neat food eating tricks have you discovered? > > Over the years, I've run into a few things that weren't immediately-obvious to me. > > One of the big ones was eating pomegranates by opening them underwater. For those not familiar, pomegranates have a lot of red seeds and white husk between them: > >  > > Cutting a pomegranate or even opening a pomegranate tends to burst at least some seeds. The seeds are sticky and stain and tend to spray juice when pierced. > > However, if you just cut through the outer hull of the fruit, then open it by hand underwater in a bowl of water, any juice that would have sprayed out is just grabbed by the water. Even better, the (inedible) white husk floats, so it self-separates instead of sticking to everything. > > Today, I decided to try eating a watermelon with a spoon. In the past, that's tended to also make things spray, so I tried a [grapefruit spoon](https://en.wikipedia.org/wiki/Grapefruit_spoon), one with serrations that runs down the side. And that works great -- the spoon is like a knife, can go more-cleanly through the watermelon than a regular spoon, and still lets you scoop up the watermelon. > > Any other neat tips that might be unorthodox or that people might not have tried or know about?
A bit too salty. I place full blame on the fact that we did not have any fresh mushrooms, so I used canned, and they have sodium in them 😡. Otherwise it was bangin’. Everyone had multiple helpings. ~ I can’t believe how corny I sound. When did this happen to me? ~
I made tortillas for the first time the other day. I didn’t have any Masa Harina so I used Pan. They came out terrific, almost like a thin chalupa shell. Absolutely delicious. Then a couple days ago I tried to do it again, but this time I used Masa Harina. They all just fell apart. Nothing would hold up, and even the fried bits didn’t taste great. What is happen here? What’s my next step?
cross-posted from: https://vive.im/users/dnc/statuses/113026593333185799 > Does sourdough pizza count? <https://www.diningandcooking.com/1553516/does-sourdough-pizza-count/> #Bread #Sourdough #SourdoughBread
Dinner for my dad & lil bro. I'm a sheltered white boy from Australia, pls don't make fun of me 🤠🌮🦘
arstechnica.com
cross-posted from: https://lemmy.world/post/18724475 > Smart sous vide cooker to start charging $2/month for 10-year-old companion app
cross-posted from: https://lemmy.world/post/18525600 > Acceptable range of answers: > > "I mix mustard with mayo" > > to > > "I emulsify a blend of herbs and mustard seeds and chilis in clarified butter to make and herbaceous fatty hot spread" > > Bonus: what's it best on?
What are your experiences, and what do you prefer?
Been making ice cream at home. After banana, it was rocky road ice cream. No tree nuts though, family member is allergic, so peanuts, mini marshmallows, and mini m&ms instead!
I took the picture before I remembered to put on the mustard sauce.  Then I regretted it because it was better without the sauce.
My husband was the one that was really into cooking, but since we split, I found more time to get back into cooking.
Some followers of Foodporn attacked it because it wasn’t dressed up by some food artist.
It was outstanding. Will definitely be making this again.
I read through everyone's posts and tried to come up with the best conglomerates result. I did not really measure anything. Ingredients: • Meat: • 2.9 lbs 80% lean ground beef • Dry Mixture: • Gardetto’s pumpernickel chips (to be ground) • Progresso seasoned panko (to be ground) • Salt • Pepper • Chili powder • Thyme • Liquid Mixture: • 2 eggs, whipped • Pickapeppa Sauce • Tiger Sauce • Worcestershire Sauce • Good quality soy sauce • Whipping cream • Sauteed Veggies: • 8-10 white mushrooms • 1 medium onion, diced • Butter and olive oil for sautéing Instructions: 1. Prepare the Dry Mixture: • In your food processor, grind up Gardetto’s pumpernickel chips and Progresso seasoned panko. • Add salt, pepper, chili powder, and thyme to the processor and pulse until the spices are well integrated with the ground chips and panko. 2. Prepare the Liquid Mixture: • In a bowl, whip together 2 eggs, Pickapeppa Sauce, Tiger Sauce, Worcestershire Sauce, soy sauce, and whipping cream until well combined. 3. Sauté the Veggies: • In a pan, heat a mix of butter and olive oil. • Sauté 8-10 white mushrooms and 1 medium diced onion until soft and lightly caramelized. • Allow the veggies to cool before adding them to the meat mixture. 4. Combine Ingredients: • In a large mixing bowl, combine the ground beef with the prepared dry mixture, liquid mixture, and cooled sautéed veggies. Mix well to ensure all ingredients are evenly distributed. 5. Bake: • Preheat your oven to 425°F with the convection setting on. • Transfer the meat mixture into a baking dish and shape it into a loaf. • Bake in the preheated oven for about an hour or until cooked through and the exterior is nicely browned. 6. Serving: • Let the meatloaf rest for a few minutes before slicing.  
Get a wok. You can craft restaurant quality dishes in minutes. This little number was made from mostly leftovers, fed 3 people, and was downright delicious.
I'm always trying to create the ultimate, but I've never quite achieved it. I definitely need more restraint in terms of number of ingredients. EDIT: For Kicks, I dug up this very old family recipe.
Spinach and bacon quiche and...spinach and bacon lol. With a side of fries with olive oil and kosher salt.
One of the best meals I’ve ever had. Started with this appetizer special. I’ll just put the descriptions in. I devoured the app, leaving nothing on the plate. Entree was a little heavy, but delicious. Tres Leche was the best I’ve ever had. Ceviche Frito Nikkie $18.00 Crispy salmon tossed in a creamy ceviche leche de tigre, topped with seared Ahi tuna, in a ponzu dressing along with onions, cucumber and cilantro Jalea $31.00 A Peruvian fisherman fried seafood medley, consisting of peruvian bay scallop, shrimp, pota, kiwi mussels, squid, and paiche battered with a aji amarillo butter milk, fried and topped with a salsa criolla, served with fried yucca, choclo, cancha, plantain chips and crema tartar  
Wasn't much to look at, but it tasted pretty alright! I felt bad for the servers though. They were all children who clearly had zero food service experience, and were very nervous.
A bit overcooked, but it was still tasty!
It's delicious! With a good crumb!
All Things Food and Cooking
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