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27 votes
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A sweet solution: turning winery waste into jelly
16 votes -
Millions of UK households forced to unplug fridge or freezer amid rising bills
37 votes -
Claire Saffitz cooks her ideal Thanksgiving start to finish
10 votes -
The rise and fall of America's favorite junk foods | Rise and Fall
10 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!
5 votes -
Michelin star chef (and possible Viking), Ragnar Eiríksson, guides Matty through an Icelandic winter wonderland of odd food, crazy buggy rides, and steamy hot springs
12 votes -
What cheese makes the best Mac & Cheese?
10 votes -
My ultimate roast chicken recipe
13 votes -
New York restaurants fight back against reservations by bots
8 votes -
A brief history of onions in America
15 votes -
How to hijack a quarter of a million dollars in rare Japanese Kit Kats
18 votes -
Can a chef turn a Subway sandwich into a completely different dish?
11 votes -
Why are American carrots so skinny?
I know this is a weird thing to ask, but google is failing me and I don't have enough agricultural knowledge to know where to start looking. I'm hoping this isn't another food thing I'm the only...
I know this is a weird thing to ask, but google is failing me and I don't have enough agricultural knowledge to know where to start looking. I'm hoping this isn't another food thing I'm the only one who thinks about.
I love carrots but I'm increasingly irritated by the tiny long carrots that I can find in the markets. I just bought a bag of carrots that had a number of them thinner than my pinky finger. In the meanwhile whenever I look at cooking shows on Youtube that are made in other countries they have thicker, longer, or otherwise more substantial carrots. The ones in Japan seem huge; some of them look like they have a 2" diameter!
Is it just that they are using a different variety? If so, why would they be using those tiny ones here?
18 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!
5 votes -
California man has gone viral for making and eating a historical or weird sandwich on camera every day
18 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!
7 votes -
Back to basics: The ten essential secrets to a perfect burger
12 votes -
This Austrian website exposes the truth about soaring food prices
44 votes -
Nidelven Blå from Norway is the world's best cheese for 2023
10 votes -
Drought and salt tolerant pumpkins grown for food in Bangladesh - potential uses worldwide
15 votes -
Keith eats everything at Cheesecake Factory - Part 1 | Eat The Menu
10 votes -
Led by labor-backed mayor Brandon Johnson, Chicago could become the first big city in the US to open a publicly owned grocery store
31 votes -
In 1886, a US agency set out to record new fruit varieties. The results are wondrous
18 votes -
Just finished rewriting my bakers' percentage calculator, does anyone else have something similar?
19 votes -
Asin tibuok, nicknamed the dinosaur egg, is one of the rarest salts in the world. Only a few families on a small island in the Philippines still make it. | Still Standing
15 votes -
Palm oil - The good, the bad, and the oily
8 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 -
International research group published an analysis identifying ultra-processed food as addictive
17 votes -
Sean Evans, Chili Klaus & Smokin' Ed Currie eat the new world's hottest pepper | Hot Ones
5 votes -
Researchers uncover mechanism that may explain why some people can't stop binging on unhealthy foods
5 votes -
I’m a microbiologist and here is what (and where) I never eat
27 votes -
Welcome to Norway, the world's most unlikely wine hotspot – in Oslo, there are weeks-long campouts to secure top burgundies. What's going on?
14 votes -
Vegans of Tildes, what are your favourite sources of protein?
Meat and other related animal products are well-known for being efficient at providing the body with all nine essential amino acids. But as someone who is relatively new to eating a completely...
Meat and other related animal products are well-known for being efficient at providing the body with all nine essential amino acids. But as someone who is relatively new to eating a completely plant-based diet, I am struggling to find a variety of foods to incorporate into my meals to get an adequate amount of complete protein. I'd love to hear anything and everything from more experienced vegans about getting protein!
40 votes -
America does not have a good food culture
46 votes -
Red, juicy, heat resistant: The hunt for a climate-proof apple
9 votes -
Ranchers' vision takes shape: $325 million independent beef plant rises in North Platte
5 votes -
Brewing your own rice wine (makgeolli, doburoku, chojiu, etc...)
22 votes -
The lime crisis: Why ceviche has become a luxury for Peruvians
13 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!
14 votes -
The Food Lab: Better Home Cooking Through Science
11 votes -
Which food delivery app, in your opinion, is the best?
I'm downloading a lot of apps rn, and I'm wondering which food delivery app I should get/use. What would you recommend, and why?
11 votes -
A comprehensive guide to making P.F. Chang's Mongolian Beef at home
10 votes -
Does anyone else here enjoy kvass?
Kvass is a traditional Slavic beverage that is made by fermenting rye/wheat bread/flour/malt. The result is low alcohol (usually <0.5%), carbonated, and balances sweet, bready flavor with a...
Kvass is a traditional Slavic beverage that is made by fermenting rye/wheat bread/flour/malt. The result is low alcohol (usually <0.5%), carbonated, and balances sweet, bready flavor with a refreshing tartness reminiscent of kombucha. It's a great substitute for beer, in my opinion, for people who can't tolerate significant amounts of alcohol.
This is not a common beverage outside of Eastern Europe. I've had freshly made kvass a couple times at Russian restaurants in the US, but it seems like the only other way to buy it is to find an store (brick-and-mortar or online) that imports canned or bottled kvass from the Slavic homeland - it doesn't seem like there are any US-based kvass brewers. On a lark, I bought some Russian kvass online - a brand called 'Букет Чувашии' (Buket Chuvashii - 'Bouquet of Chuvashia') - and it was actually pretty good compared to what I've had in the past. I'm interested in trying other brands as well, but looking through reviews, it seems like a lot of brands are more akin to weakly-flavored bread soda than a real fermented drink. I wanted to see if other people who drink kvass have any recommendations for what brands to try.
Another option is to home-brew kvass. Theoretically, this should be similar to brewing kombucha, or any other lightly fermented food or drink. It looks like there are even a few places where you can buy kvass 'starter kits'. A lot of instructions for homebrewing kvass suggest using brewer's yeast though, and it seems like it would be harder to limit the alcohol content this way. As far as I can tell, traditional kvass cultures are a mix of yeast and lactic-acid producing bacteria (again, similar to kombucha) - would using a kombucha starter culture work to brew kvass? If anyone here has experience brewing kvass, I'd love to hear about your experiences!
23 votes -
Why is Popeyes so good?
I love fried chicken sandwiches. I have loads of fast food options as well as one off restaurants around me that offer fried chicken sandwiches, some that it is their claim to fame. It doesn’t...
I love fried chicken sandwiches. I have loads of fast food options as well as one off restaurants around me that offer fried chicken sandwiches, some that it is their claim to fame. It doesn’t seem to matter where I go in search of the best fried chicken sandwiches, or how much money I spend, Popeyes is always the best.
Two topics to start discussion:
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What is your favourite fried chicken place where you live? Bonus points if you live around Vancouver, BC, Canada and can introduce me to a new favourite chicken place.
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What does Popeyes do to get such consistency across all locations, and why the heck is it so good?
30 votes -
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Where’s the beef? Middle-aged, American men ate all of it
15 votes -
Flour tortillas: My recipe and explanations
46 votes -
Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch
19 votes -
More than twenty-year-old assumption about beer aroma disproved
12 votes -
What are your favorite no-refrigeration, no-microwave lunches?
I’m not a child, but I very often eat peanut butter sandwiches for lunch. They’re quick and easy to make, and I can leave them in my bag until lunch and then just eat them as-is. With banana...
I’m not a child, but I very often eat peanut butter sandwiches for lunch. They’re quick and easy to make, and I can leave them in my bag until lunch and then just eat them as-is. With banana slices inside, it’s a decent meal. I also prefer not eating meat, so it gets points for that too. But it’s not particularly exciting, not particularly well-balanced, and I frankly feel a little childish eating it.
The problem is that I very often have no refrigeration and no means of re-heating. I used to just have leftovers for lunch, but room temperature leftovers usually aren’t the most appealing.
For those of you who don’t buy lunch out, what do you do? Any recommendations for something that’s still tasty after sitting in a bag the whole morning?
35 votes