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17 votes
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Study says cover crops and no-till aren't just good for soil — they also make farmers more money
10 votes -
The US dairy industry is trying to outlaw plant-based “milk” labels—again
47 votes -
A tasty long con
14 votes -
What are some of your favorite cheap, easy and healthy recipes?
I've been really bad at coming up with things to cook lately, resulting in me eating the same unhealthy food all the time. I'd like to change this and to get familiar with new recipes, so I was...
I've been really bad at coming up with things to cook lately, resulting in me eating the same unhealthy food all the time. I'd like to change this and to get familiar with new recipes, so I was wondering if the users of Tildes have any good recipes to share. Vegetarian and vegan are preferred, but non-vegetarian recipes are also very welcome!
What are your go-to cheap, easy and healthy recipes?
Edit: I'm too overwhelmed by all your comments to respond to everybody individually, but I thank you all for the great suggestions, these are of great help!
67 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
8 votes -
Chick-fil-A plans UK restaurants opening after previously facing backlash from LGBTQ+ rights activists
23 votes -
Using 'spent' coffee and tea to boost shelf life and nutritional value of cakes
28 votes -
Digging in: Why don’t Americans eat mutton?
26 votes -
Surviving vegetarianism as a non-vegetarian chef
My SO decided that she'd be a vegetarian after watching the most recent Avatar movie almost a year ago. I am the kind of person that will spend hours perfectly managing a charcoal smoker to make...
My SO decided that she'd be a vegetarian after watching the most recent Avatar movie almost a year ago. I am the kind of person that will spend hours perfectly managing a charcoal smoker to make the perfect brisket and whose COVID hobby was making the perfect steak. I love chasing technique and incremental improvements. I hate instant pots and think making soups are boring- I want action and creativity rather than strictly following a recipe. I also enjoy cooking for others but cooking food I don't like to eat and don't like to make saps a lot of the joy out of it. This has been a challenging transition but I just wanted to share what's been working for me so people who are in a similar boat can survive, too, and hear what other people are doing to survive the transition as well.
- Embrace the wok. Every meal from here on out can be a 1 pot mise-en-place made by action star. There is so much in making the perfect wok meal that it is crazy. Chinese cooking demystified is a great place to start, as is Kenji's book "The Wok." This single-handedly made me realize that I, too, could love cooking vegetarian.
- To add meat flavor and texture into your meal without MSG, embrace the mushroom.
- Wheat-started ferments are the next level down on the umami flavor chart without a lot of the vinegar of lacto-fermentation. Fermented soy beans are dope as are various fermented chile peppers (both korean and sichuan are delightful in different ways).
- To add meat flavor into your meal without MSG, fermented everything is your friend. The Noma Guide to Fermentation is a great place to start and the pao cai pickle jar is the easiest way to have that on hand if you aren't eating pickles every day. Fuschia Dunlop goes into great detail on that in the Food of Sichuan.
- "Alternative meats" never work if the meat is not the centerpiece of your meal. For example, impossible or beyond pork does not work ever in a pork fried rice because fake meats don't have the required fat content. Personally, I also really taste the pea protein flavor and have given up on them entirely. Use fresh mushrooms instead. Vegetarian mapo tofu isn't omitting the pork but rather adding wok-fried diced oyster/shitake/enoki/chanterelle mushrooms (removing some moisture is key- mushrooms have a lot of water in them) and increasing the amount of oil used since the mushrooms are so absorbent. Basically, impossible meat is impossibly bad- embrace vegetarian meals and their offer of totally unique flavors and textures.
- A Nakiri or Usuba and a thousand little stackable steel mixing bowls makes the prep experience a lot better. Also, those bowls are like, $2-3/bowl at restaurant supply stores- don't buy them at amazon or walmart. Online restaurant supply stores offer similar prices+shipping.
- When making dishes, particularly in a wok, your dish can still have fish sauce and other peoples' can have chinese light soy sauce or japanese soy sauce. BTW- another umami bomb- fermented sauces. Thai fish sauce or garum analogues are for you and soy sauce is for your vegetarian buddies.
- There do exist good vegetarian broths that can mimic the flavor but not the gelatenous texture of a homemade chicken stock. AFAIK the only way to come close to that homemade broth mouthfeel is to thicken the soup in a finishing step with some type of flour (white wheat, teff, arrowroot, whatever you have on hand!). My greatest broth successes have involved a mirepoix, shitake mushrooms, piles of garlic, and tons and tons of nori, roasting or broiling it in an oven to add char, and then boiling it down with black peppercorns.
- Your new burger recipe is Kenji's black bean burger. It's really good.
- Most importantly, you can still cook for yourself sometimes. Just because other people don't eat meat doesn't mean you can't on occasion. You can still make The Dish even if you're the only one eating it. Accept that, when you move, you won't become friends with your butcher anymore and get weird cuts on the sly (h/t to Primal Supply of Philadelphia, the best butcher shop in the world).
45 votes -
Is there a vegetarian or vegan recipe that you think is better than the meat based version?
I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the...
I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the traditional coronation chicken version - to the point that I don't see a reason to bother with coronation chicken again. I will always have this instead now. There is a caveat; I did make a few tweaks to this:
- I replaced the tinned chickpeas with 200g of dried chickpeas, soaked overnight and cooked with a few bay leaves and plenty of salt
- I replaced half of the mayonnaise with greek yoghurt (I do this for coleslaw and potato salad too and it's great)
- I toasted whole spices and made my own curry powder
Even without these changes I'm sure it's still a very tasty end result. Has anyone else had a similar experience? What vegetarian or vegan dishes have you found that are superior to their meat counterparts?
48 votes -
Carrefour in France puts ‘shrinkflation’ price warnings on food to shame brands
81 votes -
What are some foods you really like, from countries not well known for great cuisine?
It doesn't need to be from countries known for "bad" cuisine. Just try to avoid obvious countries like Italy, France, Japan or China (as a handful of examples). Having said the above, that is also...
It doesn't need to be from countries known for "bad" cuisine. Just try to avoid obvious countries like Italy, France, Japan or China (as a handful of examples).
Having said the above, that is also coming from a western (European) perspective. If those countries are not well known for their cuisine in your area, then feel free to choose them!
53 votes -
Experiences with low FODMAP diets
Hello! As I've been diagnosed with IBS, I've been looking at ways to reduce my symptoms and one of the options I've been told about is a low FODMAP diet. I am still looking into this, and so far...
Hello!
As I've been diagnosed with IBS, I've been looking at ways to reduce my symptoms and one of the options I've been told about is a low FODMAP diet.
I am still looking into this, and so far I've only read a bunch of confusing or incomplete/surface level information.
This made me curious about the experience that other people have had any recommendations or stories someone might have.
Also if you know of any good apps for tracking what you ate and how you've felt throughout the day, please let me know.
Thanks!
16 votes -
There's a belief that some form of cider was made by Vikings in Norway, and today, its growing popularity has people convinced it's the country's national drink
13 votes -
Many of today’s unhealthy foods were brought to you by Big Tobacco
20 votes -
The food industry pays ‘influencer’ dietitians to shape your eating habits
34 votes -
Acts of mindfulness through food and drink
I've recently made my own Chai Spice blend courtesy of Meera Sodha's cookbook, Made in India: Recipes from an Indian Family Kitchen. Instead of just turning on the kettle and throwing in a teabag,...
I've recently made my own Chai Spice blend courtesy of Meera Sodha's cookbook, Made in India: Recipes from an Indian Family Kitchen. Instead of just turning on the kettle and throwing in a teabag, this requires a little bit more effort and setting a pot on the stove in addition to making the spice blend itself. Sure it's not instantaneous gratification, but it's a lovely slow-down in comparison to my busy days and deliciously more flavorful than a typical teabag. It allows me to be present with what I am doing and enjoy it.
The smell of the spice as it starts to simmer into the milk and tea. The need to watch my pot of chai for the right moment to turn down the heat so it doesn't scald. The delicate balancing act of straining floating spices out to make a smoother cup. The gentle clings of a spoon to sweeten it all with a touch of sugar.
I'm curious about what other folks do as mindful acts of food and drink. It can be a comfort meal, a tasty snack, a special drink, or anything in between! Maybe we could all inspire each other to incorporate a new way to find moments of peace through a hobby we mutually love in the joy of cooking.
28 votes -
We need cheap protein — but it doesn’t have to be meat
16 votes -
Turmeric could treat indigestion just as well as NHS drugs, study finds
17 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
8 votes -
It’s the breakfast of champions no more: Cereal is in long-term decline
47 votes -
Rubaboo - Pemmican stew of Canadian Mounties
9 votes -
You say tomato, these scientists say evolutionary mystery
6 votes -
The world’s first 3D-printed salmon is hitting store shelves
23 votes -
Teen’s death after eating a single chip highlights risks of ultra-spicy foods
62 votes -
It's not Dragon Fruit, it's Peruvian Apple Cactus | Weird Fruit Explorer
18 votes -
Healthier alternative to Better Than Bouillon?
I'm constantly using the Better Than Bouillon vegetable base when I need vegetable broth, because it's so convenient, space efficient, and it keeps longer than those cartons of vegetable broth....
I'm constantly using the Better Than Bouillon vegetable base when I need vegetable broth, because it's so convenient, space efficient, and it keeps longer than those cartons of vegetable broth.
But, I recently looked at the ingredients and was a bit put off, as I've been trying to eat healthier (less salt, sugar, and processed ingredients.)
Does anyone have any recommendations for something with a similar level of convenience and shelf life?
19 votes -
Immersion iced coffee: A better and easier technique
7 votes -
Traders in Bangladesh used lead chromate to enhance turmeric’s appearance. Then scientists and policymakers stepped in.
26 votes -
The physics of tossing fried rice
23 votes -
‘Unhappy hour’: UK pub chains adopt surge pricing for pints
23 votes -
Three Nordic sauces to take your dessert to the next level – an apple compote, a sweet cherry topping and a fudgy Finnish caramell
12 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
10 votes -
A river of surplus wine roared through the streets of a small town in Portugal
9 votes -
Recipe: Crispy kelp-cured salmon
12 votes -
What are your favorite "durable" food items that would be good in a backpack?
I'm trying to compile a good list of foods that would travel well. I'm trying to avoid anything heavily processed with commercial preservatives (no Goldfish or fruit snacks, etc.) These foods...
I'm trying to compile a good list of foods that would travel well. I'm trying to avoid anything heavily processed with commercial preservatives (no Goldfish or fruit snacks, etc.)
These foods should keep for at least a day in standard outdoor temperatures. Also, they should not get physically fucked up by being in a backpack all day.
So far, I've got these:
Rucksack Sandwich (Baguette, salami, butter, pickles)
Scones
Granola (inline with avoiding preservatives, this can be easily made at home)
GORP mixP.S.
Shoutout to Squeeze in Marfa, TX for the rucksack sandwiches.36 votes -
Petition: Bring back KFC potato wedges
29 votes -
The San Francisco Bay Area is in a ‘losing battle’ with exotic fruit smugglers - fruit flies threaten California crops
15 votes -
Bubble Tea, also called Boba, is everywhere. But who made it first?
11 votes -
Sweden's favourite chocolate bar in cake form – a fluffy sponge and a rich Daim buttercream all covered in a nutty, chocolate glaze
6 votes -
Fajitas, a Mexican dish that was really born in Texas
16 votes -
What happened to DC food trucks?
15 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
11 votes -
Harvest time: Share your favorite garden bounty recipes!
My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well. To the extent that...
My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well.
To the extent that everyone who grows tomatoes will have lots of green ones, here's a good chutney recipe that works well for water-bath canning:
Green Tomato Chutney
Servings: 3 pints
Ingredients:
2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
1 1/4 cups light brown sugar, packed
1 cup chopped red onion
1 cup golden raisin
1 cup cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon yellow mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon coriander seed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
1/16 teaspoon ground nutmeg
(***For my taste, I'll mince in a couple of whatever fresh hot peppers I have in the garden, and increase other spices to taste, and add a chopped large knob of fresh ginger.)Directions:
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
Notes:
Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
The other garden success story this year, heavy rain, weird weather, bugs, and pestiferous ungulates notwithstanding, is basil. Freaking huge bushes of every variety I planted: Italian Mountain, Genovese, Persian, Thai Kaprow, Thai Holy, and Purple Opal.
I'll be processing fresh Italian basil with olive oil and freezing it in silicone trays. Internet rumor has it that freezing doesn't treat fresh garlic well, and you're better off making pesto from frozen basil as needed.
I may do the same thing with neutral oil for the Persian basil, and peanut oil for the Thai, unless someone else has suggestions.
We'll also have about 50 lbs. of apples from a single tree. They're a little too organic for eating out of hand, unless you're comfortable with inadvertent insect protein ingestion. But drying, pies, and cake are definitely in the picture. This is a simple, reliable apple cake recipe that's easy to share around. I'm still digging for my old bakery Caramel Apple Torte recipe.
16 votes -
Any good somewhat healthy recipes with jalapenos?
I really like pickled jalapenos, but my go to recipes are nachos and jalapeno poppers wrapped in bacon. I'm trying to eat healthier, but I seem to be lacking some good recipes or ideas. I found a...
I really like pickled jalapenos, but my go to recipes are nachos and jalapeno poppers wrapped in bacon. I'm trying to eat healthier, but I seem to be lacking some good recipes or ideas. I found a potato salad recipe which sounds really tasty, but still not terribly healthy.
13 votes -
Vegan challenge. Two chefs make a meal out of mushrooms | Mystery Menu
14 votes -
US President Joe Biden: Don't give Wall Street control of our public water systems
New advisory report pushes disastrous privatization schemes Link to the article This week, President Biden’s National Infrastructure Advisory Council issued a report recommending the privatization...
New advisory report pushes disastrous privatization schemes
This week, President Biden’s National Infrastructure Advisory Council issued a report recommending the privatization of the nation’s water systems.
The chair of the advisory council is the CEO of Global Infrastructure Partners, an infrastructure investment bank with an estimated $100 billion in assets under management that targets energy, transportation, digital and water infrastructure.
The report recommends, among other things, that the federal government “[r]emove barriers to privatization, concessions, and other nontraditional models of funding community water systems,” and open up all federal grant programs to support privatized utilities.
Food & Water Watch Public Water for All Campaign Director Mary Grant issued the following response:
Water privatization is a terrible idea. President Biden should have never appointed an investment banker to chair an advisory council for the nation’s infrastructure. Wall Street wants to take control of the nation’s public water systems to wring profits from communities that are already struggling with unaffordable water bills and toxic water.
Privatization would deepen the nation’s water crises, leading to higher water bills and less accountable and transparent services. Privately owned water systems charge 59 percent more than local government systems, and private ownership is the single largest factor associated with higher water bills — more than aging infrastructure or drought.
Instead of relying on Wall Street advisers, President Biden should support policies that will truly help communities by asking Congress to pass the Water Affordability, Transparency, Equity and Reliability (WATER) Act (HR 1729, S 938). After decades of federal austerity for water, the Bipartisan Infrastructure Law was a step forward, but it provided only about seven percent of the identified needs of our water systems. The WATER Act would fully restore the federal commitment to safe water by providing a permanent source of federal funding at the level that our water and wastewater systems need to ensure safe, clean and affordable public water for all.
Certain resources/commodities/services like water, food, electricity and health should remain in public domain. I don't understand the askance that is associated with this view.
Once these fall to the profiteering domain, we will be sucked dry and forced to accept abnormal standards as normal to gain access to these which in first place should be in public domain protected in public interest by public representatives.
These resources will be and are used by IMF and sister organisations that are usually called "banks" as leverage to get their debts serviced or sold as AAA+ securities.
They tried that with real estate but that burst since a physical house doesn't just disappear which leads to emergence of derelict patches within the estates. This would certainly destroy the demand and the dead estate would translate into toxic securities by just being there and not disappearing. Similarly things that are too volatile will also not be accepted as essential by the public as was the case with electronics/net. So that's not worth it.
But what if the resource or commodity is essential, which means it has sustained demand, as well as it is volatile enough which means it vanishes after its monetary utility. Now that's "gold". Theoretically its value will not only be retained but it may even increase with no downside. Perpetual profitability.
55 votes -
Schoolkids in eight US states can now eat free school meals, advocates urge Congress for nationwide policy
85 votes -
No Meat Required - Alicia Kennedy’s new book explores the tensions and triumphs of leaving meat behind
21 votes