Food
- www.plasticpollutioncoalition.org Staff Picks: Our Favorite Plastic-Free Fall Recipes
As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals.
> As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals.
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Americans have been enjoying nut milk and nut butter for at least 4 centuries
www.pressherald.com Vegan Kitchen: Americans have been enjoying nut milk and nut butter for at least 4 centuriesWe (erroneously) may think of them as new, but the Wabanaki and other Native Americans regularly made and ate these products.
>Plenty of scholars have described nuts as a crucial food source for the Wabanaki people, and early colonial records indicate the same. In 1607, colonists from the Popham Colony described the Casco Bay islands as “overgrown with woods very thick as oaks, walnut, pine trees & many other things growing as sarsaparilla, hazle nuts & whorts in abundance.” > >Ethnobotanist Nancy Asch Sidell documents that charred beechnut remains that are more than 5,000 years old have been discovered “preserved in a hearth feature” in central Maine. At the archaelogical site on the well-documented Norridgewock village on the Kennebec River – a Wabanaki town destroyed by the British in 1724 – researchers have recovered evidence of hazelnut and beechnut consumption, Sidell reports. > >“The use and importance of nuts is as ancient as the people themselves,” Kavasch told me. “The trees they come from were so sacred and important. But many of our European ancestors couldn’t see the forest for the trees. They weren’t thinking of it as a nut forest.”
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How to make Oat Milk
YouTube Video
Click to view this content.
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.
- phys.org Q&A: Seaweed—weighing the many health benefits and potential risks
Seaweed, a staple in traditional diets across the globe, is now gaining recognition in the United States. UConn Department of Nutritional Sciences researchers, including Department Head Professor Ji-Young Lee and Assistant Research Professor Young-Ki Park, are researching not only the health benefit...
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Beef Days - John Green
yt.artemislena.eu BEEF DAYSIn which John makes a modest proposal. Let us know what you think our beef days should be, and what they should honor! ---- Subscribe to our newsletter! https://werehere.beehiiv.com/subscribe Learn more about our project to help Partners in Health radically reduce maternal mortality in Sierra Leone...
- arstechnica.com “Deny, denounce, delay”: The battle over the risk of ultra-processed foods
Big Food is trying to dampen fears about the effects of industrially formulated substances.
- phys.org Study reveals fewer mold toxins in organically grown grain, compared to grain grown conventionally
An international meta study reveals that there may be less of certain mold toxins in organically grown grain, compared to grain grown in the conventional manner. This, and other findings from research into agricultural products, can have major consequences.
- www.theguardian.com Eating light: Finnish startup begins making food ‘from air and solar power’
Maker hopes solein, protein grown with CO2 and electricity, will cut environmental impact of farming
- yt.artemislena.eu The Lie That Made Food Conglomerates Rich...And Is Slowly Poisoning Us
Nestle, Kellogg’s, and other big food conglomerates have been funding a massive misinformation campaign to make you think their foods are healthy. Their goal is to get you addicted, and make billions in profits. It’s straight from Big Tobacco's playbook — literally. ----- More Perfect Union is a non...
- www.theguardian.com Move to sustainable food systems could bring $10tn benefits a year, study finds
Existing production destroys more value than it creates due to medical and environmental costs, researchers say
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19 herbs, spices, sweeteners, and acids that make your food last longer
web.archive.org 10 Spices That Make Your Food Last Longer - Ask a PrepperIn every pantry in the world, a spice cabinet is found. Inside, there will be the standard basil, oregano, crushed red pepper flakes, salt, pepper, among many others. Spices allow folks to flavor their food in the way they like. They add so much complexity and nuance to a dish that would otherwise f...
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:
- 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.
- qufermentation.substack.com What is Qu Exactly? On Rituals Behind Fermentation Cakes, Before We Knew Microbes Existed.
A Thatched Hut, Young Boys, and The Right Moon Dates to Start Your Ferment.
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Foraging / Mushroom picking community on slrpnk.net?
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
- www.bbc.com Why olive oil prices are soaring and what to do about it
While extreme weather conditions in Europe have led to soaring prices of olive oil, producers and chefs are showing their resilience, as well as tips and tricks for coping.
- yt.artemislena.eu Making Potato Chips at Home: Definitely Worth It
Classic potato chips or Kettle Style potato chips - no matter what your favorite is, with this home made potato chips recipe your success is guaranteed. But did you know the story and science behind potato chips? 💙 More Content & Recipes on My Website https://bit.ly/andong-kitchenpassport 🛠️...
- www.thecooldown.com This tiny, little-known tree nut may hold a major key to protecting our planet's rainforests
The kenari nut could be a game-changer in the fight to save Indonesia's rainforests from being chopped down.
- libcom.org Emma Goldman's Cheese Blintz Recipe
"I wish you were here for I am making Blintzes"... - Emma Goldman to Alexander Berkman’s companion, Emmy Eckstein, Aug. 28, 1934.
- www.atlasobscura.com Eccentric Food Advertisements Were the Baseball Cards of the Victorian Era
Collectors swapped ads featuring pretty pictures, demons, and chefs bursting out of giant pickles.
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How to Make Fireweed Tea
honest-food.net Fireweed Tea - How to Make Fireweed Tea - Hunter Angler Gardener CookHow to make fireweed tea. Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
- modernfarmer.com Digging In: Why Don’t Americans Eat Mutton? - Modern Farmer
“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
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Semolina pasta
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 ?
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Getting started cooking Indian food
icosahedron.website M. Verdone (@[email protected])For anyone who wants to get started #cooking Indian food: start with this video. For those who don't want to watch, I'll summarize. Chop and fry one onion, two cloves garlic, some ginger. Add 4tsp coriander, 2tsp cumin, 1tsp paprika, .5tsp turmeric. Add 400ml chopped tomato. Cook. Add salt, sugar,...
- www.scientificamerican.com Food Can Be Literally Addictive, New Evidence Suggests
Highly processed foods resemble drugs of misuse in a number of disturbing ways
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What dried herbs or spices do you pair chocolate with ?
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 ?
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Meatless Alternative recommendations
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
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I made a chart of spices and their substitutions
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 Less meat is nearly always better than sustainable meat, to reduce your carbon footprint
Despite large differences in farming practices across the world, plant-based protein sources still have a lower footprint than the lowest-impact meat products.
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.
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New Old Books - A Nostalgic Ramble Through the 1960s and 70s
YouTube Video
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- foragerchef.com Cow Parsnip: Identification, Edible Parts, and Cooking
Cow parsnip is a misunderstood plant. Some people will claim it's poisonous, but it's actually an edible, traditional food. There's some tricks to cooking with it you'll need to know.
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How to build a solar oven with cardboard boxes, tin foil and plexiglass
solarcooking.fandom.com Minimum Solar Box CookerThe Minimum Solar Box Cooker is a simple box cooker that can be built in a few hours for very little money. Using ideas developed by many different people, Tom Sponheim and Mark Aalfs attempted to come up with the simplest design that they could devise at the time (1990). They named it the "Minimum ...
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 Post Food Scarcity
What would the world look like if food was never a concern?
"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. "
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What to do with my avocados
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?
- imgur.com Homemade Ravioli stuffed with Farmer's cheese and Invasive Garlic Mustard
Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more from users like jacobcoffinwrites.
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