Since the recurring thread here is about recent changes you make to your diet or events where you eat things you usually don't eat these threads tend to be kinda empty so I made this post.

(Bonus question: When you first began buying your own food did you try new stuff or stuck to the diet you already had?)

Anyway:

The breakfast is usually "Hokkaido milk bread" (this loaf but less tall which we just call "Pão de leite" or "Milk bread" here) with mayonnaise and a slice of bologna.

The lunch and dinner are the 2 Brazilian staples of Rice and Beans with the "mix" (at least that's the translation of what my parents call it) which is just the third food, usually either meat, eggs or chicken, the meat and chicken being in a more often flattened or less often more cubical shape. (I'm not sure how to describe this.) and more occasionally sausage and nuggets, and strogonoff. Sometimes there's also usually screw noodles. I cook the eggs and nuggets myself and basically try to get them to be crunchy without them getting burnt.

Often around 5 PM I will eat a few guava barrinhas.

On Saturday the dinner is instead either Sfihas (That's what they're called in English? That's the weirdest anglicization I've heard of. If you don't know, it's just a smaller pizza that's usually not eaten in slices.) from which I usually pick the ones of chicken with catupiry but increasingly more pepperoni with catupiry or Whoppers, which I prefer without Pickles or tomatoes.

After a meal I'll usually drink either juice in they sell in sachets or cartons or I'll drink guaraná soft drinks if they're there. After a snack I'll drink strawberry yogurt.

If I bought my own food I would try a lot of different vegetables to see if any of them are any good and I would try to see if there's a healthier replacement for basically putting the oil you use to cook on my plate, since I've heard consuming that oil is quite unhealthy.

I bought a dozen duck eggs from the farmers market this week, hoping to add some pizazz to any dishes with egg this week. Was wondering if anyone had recommendations for dishes where duck eggs really shine or take it up a notch? Scrambled eggs will be on the menu this weekend. I have heard baking with these eggs is recommended as they have more yolk and are richer.

So the garden plot has succeeded beyond my wildest expectations, and I can't give away enough tomatoes, tomatillos, and hot peppers.

I'm averse to the risks and expense of home canning, but otherwise open to suggestions. There's a wide variety of heirloom cherry (if you can get seeds for "Brad's Atomic Grape", they taste amazing), Roma, and beefsteak types.

Tomatillos are getting roasted and made into salsa verde for freezing.

I'm going to make freezer salsa rojo, but any other suggestions or favorite recipes are welcome. [I do have a dehydrator, but that seems like cheating.]

Hey All - Spending the month of July in New Orleans and it just occurred to me I could get some great rec's here. Anyone have any suggestions for places to eat/drink that aren't the usually touristy spots? We aren't afraid of spice, and love baked treats as well. Would welcome any recommendations. Thanks!

Since I was a kid my main reason for avoiding meat has been the spongy, chewy texture that makes me nauseous in just a couple of bites. I've been trying to find good substitutes, but despite vegan stuff becoming more popular, food companies are all trying to make the taste and mouthfeel imitate meat. Nice for a meat lover turning vegan, not so much for someone who never liked meat to begin with.

I've tried tofu and soya chunks, but they both had the aforementioned problem. Coarse soybean meal is the only very high protein (>50%) thing I can handle, as when cooked it closely resembles one of the few meat products I used to eat without a problem: ground beef/meat.

Are there any foods that are of softer consistency? Something similar to beans, cheese, or fish, perhaps.

I should mention that I live in Europe, so any US specific brands/chains may or may not be available here.

I'm a person of expensive tastes. It's very hard to make me happy foodwise. I love fancy stuff. I'd probably be happier with three star fine dining than street food. I actually like tinned cavier. What about you? What's an expensive luxury food you splash out on to make you feel fancy?

(with apologies/thanks to @mrbig - also most of the above isn't true, I love cheap food as well as haute cuisine)

I'm a person of simple tastes. It's not hard to make me happy foodwise. I don't need fancy stuff. I'd probably be happier with tasty street food than in a pricey restaurant. I actually like pizza from the grocery store. What about you? What's some super cheap food that makes you instantly happy?

My husband and I invested in a smoothie blender for the purposes of incorporating more fruits and veggies into our diets. We made our first batch this weekend — quite tasty, but definitely not perfect. Does anyone more experienced in the art of homemade smoothies have any wisdom they can share as we start to experiment with them?

Hi,

Where I am living we are going back into a month long lockdown, I would like to find some vegetarian recipes to cook.

I am not a Chef but I cook everyday so more advanced recipes are fine, though I also like quick wins when I don't feel like spending much time cooking.

What do you people eat when you don't want to eat meat? What are your favorite recipes?

Thanks!

It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.

Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.

2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)

Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.

[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]

Feel free to share what's working for you.

The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.

The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.

I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?

Right now I'm making pizza for me and bae. Thought I'd spring the question.

I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey.

Something that I came across on yt was cheese potato pancakes... so easy and delicious! I recommend this guy, the closed caption is *chef's kiss: https://youtu.be/10MDo9o_wrY