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Beans (hexbear.net)

beanis

Dinner is gonna be good. Beans cooking in scrap broth.

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oatmeal (hexbear.net)
submitted 1 day ago* (last edited 1 day ago) by MoonElf@hexbear.net to c/food@hexbear.net

steel cut/irish oats in veggie stock and braggs with fresh baby spinach, white onion, shitake mushrooms and garlic. Will cook this for 40 minutes adding water if necessary.

Will top with garlic salt, green onion, sesame seeds and tofu cutlets later. It's prettiest at this step though.

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submitted 2 days ago* (last edited 2 days ago) by miz@hexbear.net to c/food@hexbear.net

I like it. maltier than I am used to but I like the rice notes and it has a nuttiness

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Chips & Salsa (hexbear.net)

they're good folks

got this fire roasted shit from the safeway preem

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pancakes (hexbear.net)
submitted 1 week ago by MoonElf@hexbear.net to c/food@hexbear.net

I use a 1/3rd cup measure and make these in a non stick skillet with no oil or butter to get that even brown look.

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submitted 1 week ago by Nakoichi@hexbear.net to c/food@hexbear.net

These things are every bit as awesome as I have been told. I am now an air fryer evangelist. It's so easy too, just pre heat, pop it in, set the timer and go back to watching tv while waiting for it to do its thing.

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submitted 1 week ago by JMAAdotTV@hexbear.net to c/food@hexbear.net
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submitted 1 week ago by MoonElf@hexbear.net to c/food@hexbear.net

i try to do this with every wedge but i have never recovered one this intact before.

it was delicious.

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submitted 1 week ago by Piment@hexbear.net to c/food@hexbear.net

We welcomed Chef Joe Haber, head chef and owner of Tomahawk Tacos, to the Indigenous Food Lab Test Kitchen for a special cooking session. Joe shared a cherished Haudenosaunee boiled cornbread recipe passed down from his grandmother, who made it for his mother and family. Traditionally topped with a beef-based gravy, Joe reimagines the dish with a rich mushroom and bean sauce infused with cedar and sage, showcasing the often-overlooked flavors of bean broth. Join us as Joe shares this generational recipe and its story, celebrating tradition with a fresh twist.

Recipe: Cornbread

  • 4 cups Nixtamalized White Corn flour
  • 2 cups dried small red beans
  • Salt

Cedar Mushroom Sauce

  • 2 Quarts Red Bean Broth - 1.5 lbs Mushrooms (any variety or mix of multiple varieties)
  • 1.5 cups diced alliums (a mix of leeks, scallions, onions, shallots, whatever is available)
  • 1/3 cup minced sage
  • Branch of Cedar
  • sunflower oil
  • Juniper
  • Salt
  • Garnish with Scallion, Radish and Arugula or other seasonal leafy green
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submitted 2 weeks ago by Flyberius@hexbear.net to c/food@hexbear.net
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submitted 2 weeks ago* (last edited 2 weeks ago) by NPa@hexbear.net to c/food@hexbear.net

I accidentally let it slip in front of the boss that I like to bake and now I'm stuck making the sourdough at the restaurant I work at, dog I've been here like a month, I don't want to be workshopping your bread recipe. bread's getting good though, but I hate baking in a combi steam oven.

like, it looks great, but the crumb is still too dense for my liking and doesn't really get the squishy soft texture I'm looking for. It's a slightly upscale buffet restaurant, and I really want guests to fill up on (good) bread so we can save on food costs and time refilling the actual dishes.

Does anyone have any tips for open baking in a combi oven?

We're doing like 8-10 loaves a day when it gets busy.

Right now I'm doing a blend of manitoba, rye and a semi wholegrain heritage grain with high protein, 72% hydration and a starter that doubles in 4-5 hours. 4 sets of stretch and fold after kneading it in the bread mixer for around 5 minutes, total bulk ferment is around 5 hours and then cold ferment in the walk-in overnight.

Baked with 100% steam at 230c for 15 minutes with no fan, then no steam, still no fan, at 210c for 20-25 minutes and then 240c for a bit for the colour.

I think this one had some uneven fermentation for some reason, and the oven spring was lacking, even with the nice ear that formed, crumb is good, but dense

this one was really nice, but it spread out a little too much because I had too high hydration, around 80% (the other ones in the batch looked a lot flatter)

I feel like the bottom rack of the smaller oven produces the best loaves, but I can't really justify only baking 3 loaves at a time when we only have 2 small ovens and 1 big and produce food for around 100-200 people on weekends

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This is like an eighth of the total amount she made, a serious reduction from last year. All vegan. Not pictured are the self-made caramel bonbons which are the perfect mix of chewy but melts in your mouth.

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submitted 2 weeks ago by happybadger@hexbear.net to c/food@hexbear.net

It's a Basket of Onion Rings.

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Patton:

war criminal

beats PTSD victims

probably racist

only won WWII thanks to the soviet union

General Tso:

war hero

tactician

feeds the hungry

beloved for his special sauce

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Buddha Delight (hexbear.net)
submitted 2 weeks ago by Sulvor@hexbear.net to c/food@hexbear.net

Recently discovered this family owned Chinese restaurant that will sub tofu on any of their dishes at no charge, I’ve been 3 times so far it has been delicious every time.

This comes with a side of rice and your choice of egg drop or hot and sour soup, and it’s $10. The older couple who own it are really nice too, probably gonna hit it up once a week at least.

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Douhua-posting (hexbear.net)

May arnibal, perlas, at syiempreng tokwa

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submitted 2 weeks ago* (last edited 2 weeks ago) by FloridaBoi@hexbear.net to c/food@hexbear.net
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submitted 3 weeks ago* (last edited 3 weeks ago) by beef_curds@hexbear.net to c/food@hexbear.net

I just thought it might be fun to chat generally about making these proteins from scratch, and hear what people's experiences are with it.

Tofu:

I've been watching Will It Tofu videos lately and it inspired me to make some pumfu from scratch because it's a bit cheaper that way and you also get the byproducts which can be reused too.

It's really fun to do because watching the milk separate into curds feels like mad science or witchy or something. It really turned out great, except I only got about 2/3rds the amount of pumfu out of process as they said I should. The only thing I can think of is maybe I didn't blend it well enough, so I'm going to try some tricks to blend it better next time.

Anyway, you get 3 products from it:

  1. Tofu - pumpkin seed tofu is so good, it's just expensive. It's just fattier than soy, so it really lends it to sausage-like preparations. I spice it like chorizo, pan fry it as a crumble and serve it over a tostada with black bean refritos and some veggies. I try not to overpower the flavor of the pumfu itself. It's killer.
  2. Okara - This is the pulp leftover when you squeeze out the nutmilk. You can find recipes for it. A lot of people bulk out baking recipes with it. I combined it with a mashed potato and veggies and made a potato/okara pancake with it and dressed it with some thai chili sauce. The nuttiness of the pumpkin seed really came through, and it's really good. I'll need to add a bit of binder next time though, because it was pretty fragile. I've also heard you can rehydrate the okara, add nootch, and have a nice ricotta replacement, and tasting the raw okara, that makes sense. I may try it.
  3. Whey - This is leftover when you press the curds into tofu. This makes a nice broth, and it added some depth to my instant ramen.

Seitan:

I've been making this from scratch for years. It's pretty easy.

I've tried both the "wash out" method where you wash the starch out of whole flour, and the method where you just start with gluten flour. I don't feel like the final product benefits much from the extra work of washing it out, so I just do it lazy-style.

There's lots of recipes out there for different mix-ins and different methods to cook. Personally, I like a very chewy, spongy, fluffy seitan, so I don't mix-in any other flours and then I boil it unwrapped in small pieces so it can fluff out a bit. Then I'll just do other prep from there. I love a nice fried buffalo seitan "wing."

I find that adding other flours (chickpea is common) makes a final product that's more like tofurky. That has it's place, but I'm a bit of a sicko and want the spongy stuff.

Tempeh:

I never made this from scratch, but if anyone has, I'd love to hear your experiences.


Has anyone out there experimented with this stuff? Going forward I'm definitely going to be pressing more weird tofus. I accidentally got too many red lentils a while back, so that's probably going to be my next tofu.

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submitted 3 weeks ago* (last edited 3 weeks ago) by AndreaCeleste@hexbear.net to c/food@hexbear.net

satay sauce made with peanut butter, red curry paste, tamarin paste, vegan fish sauce, palm sugar and coconut milk

tofu cubed and fried in oil with chili flakes, white pepper, tumeric powder, garlic powder, coriander powder and cumin.

added rice noodles somewhat undercooked and mixed with the tofu and satay sauce until reduced and noodles finished cooking.

garnished with fresh spring onion

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submitted 3 weeks ago by un_mask_me@hexbear.net to c/food@hexbear.net

It doesn't look great, more like squishy red slop but man does it taste good. I add vegan parmesan and fresh lime juice once it's on the plate. Recipe is from Love and Lemons

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submitted 3 weeks ago by Aradina@lemmy.ml to c/food@hexbear.net

I'm like Peter B Parker eating that burger

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submitted 3 weeks ago* (last edited 3 weeks ago) by InevitableSwing@hexbear.net to c/food@hexbear.net

In metric: 1488.35 grams.

Smith's website is very slow, very buggy, and very badly designed but I use it because Smith's is cheap. And sometimes they screw up. This is their biggest fuckup that I found yet.

---

Edit

To be clear - the price is supposed to be ~$9.99.

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submitted 4 weeks ago* (last edited 4 weeks ago) by Shaleesh@hexbear.net to c/food@hexbear.net

I've recently adopted a vegetarian diet and have been enjoying vegan cooking. As much as online recipes are useful there's still nothing quite like a physical cookbook. I have a small collection of recipe books but most are very much centered on the use of animal products and so they are of fairly limited use to me now. I've been looking at the Food Not Bombs books as well as some of the America's Test Kitchen books but I'm curious as to what this community can recommend.

Edit: Thank you for all of the responses! I now have a lot to look into and I apologize for not really being able to respond to all of you individually.

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This post brought to you by my pinky

By the power of liquid bandage, hopefully I can get by playing power chords normally enough at band practice

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food

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