If it's truly tasteless and dissolves completely in water, yet can bind like eggs, that opens up a huge range of applications. Really hope they're able to scale up production.
I usually use as little water as I can get away with, as the resulting pasta water is much more starchy and works better in sauces.
Last year I went bungee jumping for my birthday, and it was one of the most unique experiences of my life.
I've been skydiving before, but I don't think my caveman hind brain was able to comprehend the danger. Jumping off a bridge however was at a recognizable height, so the moment I leapt, that part of my brain screamed "OH GOD WE'RE DEAD!"
I chalked it up to first time nerves, but with the second jump, same mental scream. Never felt anything like it in my life, and will probably never do it again, but I'm sure glad I tried it.
Heck yeah, I've been trying to post both here and on a couple of my communities at .world. I've mostly been going through my old, never-posted photos for some good OC, but think I might also start scavenging my ex-reddit account. Anything for content and to keep up the momentum!
Poblanos are probably my favorite peppers to grow. Very mild heat, but tons of flavor, and fantastic for rellenos or enchiladas.
[Image description: close up of a large green poblano pepper on the plant]
Featuring some crispy fried shallots too.
[Image description: a plate with a pile of mashed potatoes topped with a sausage, gravy, and fried shallots. Peas and roasted carrots on the side, and a glass of beer in the background.]
But there's something about the roots of these new cuttings that gives me trypophobia-esque heebie jeebies.
[Image description: a hand holding a segment of a tomato stem. The lower part of the stem has straight white roots sticking out from one side.]
[Vegan] and [Vegetarian] are quick ones that come to mind. Maybe also like the region of the cuisine? i.e. [Chinese], [Peruvian], or maybe the type of meal [Breakfast], [Appetizer].
Bastard kept gleefully smashing my poor plants with his asteroids!
[Image description: board game at the end of the game, after counting up points. Cards and pieces are splayed all over, and a red and a blue player markers are sitting on the same square on the scoreboard.]
For me, it's kompe. It's a dish that's eaten in southern Norway, which consists of a little ball of salt pork surrounded by a potato dumpling. As the dumping is boiled, the flavor of the pork spreads through the potato, and it's a way to make a very poor meal feel like much more.
Most often eaten with butter, sugar, and lingonberry jam, I think the leftovers fried up on the second day are the best!
[Image description: split image, kompe cut up on a cutting board, and slices of kompe browned in a frying pan.]
Honestly, I joined beehaw knowing that the admins would run it like a benevolent dictatorship. It's their instance, their servers, their time and effort, and I respect that.
you will enjoy what we are imposing, period
Yep, if you want to make your own community your own way, there's plenty of other instances that offer that.
So I'm a geologist, but this happened a ways back when I was still in school. One of my classes had recently taken a trip to see an outcrop of igneous intrusions in the local hills. I got invited as a plus one to my fiance's cousin and her now-wife's wedding, and as he and I were driving to the venue, I said "oh hey I know this place, there's dikes everywhere around here!"
He looked at me with this shocked expression, and realizing what I just said sounded like, I hastily explained the geologic definition. He made me promise not to speak a word of it at the wedding.
I've seen the two of them at the occasional Thanksgiving in the years since, and though I find humor in it, I've never felt like I could judge if it would be in poor taste to mention the geology beneath their wedding venue.
(Geology fun fact: if you look at the vertical veins of darker rock, notice the gradient spreading out into the lighter rock. That's where the heat of the intrusion literally baked the older rock, and the pink right at the contact is where the silica actually melted into a glassier form.)
[Image description: ridge of a sand dune at sunset, a shadowed mountain in the background. Numerous footprints along the dune ridge, with wind ripples in the undisturbed sand.]
Ooooh them's fighting words. Have you tried a burger with a homegrown tomato? Pretty night and day, might just change your mind.
[Image description: a plate with a burger and sides. The burger is open and ready to be assembled, one bun has sauce and a slice of an heirloom tomato, the other has the patty, cheese, pickles and bacon.]
Desperately try to foist them on friends, family, coworkers, neighbors, passing dog walkers, the mailman... anybody who'd take some 😆
Beyond that, we'd eat tomato based meals for breakfast, lunch and dinner, and we canned dozens of pints of salsa and sauce (that we're still eating!).
They vary in sweetness, but generally taste more intense than the ones you'd get at the store. A lot of the common varieties used for baby carrots are bred with a focus on sweetness, and these are more carrot-y in a way. It would be fun if the tasted as different as they look, but nope, all carrot.
For me, there's a Mexican restaurant down the road from my house that does what they call Super Fries, which are loaded with carne asada (a surprising amount for the price), cheese, sour cream, guacamole, refried beans, pico de gallo, and red and green salsa.
An absolute gut bomb, but delicious as hell.