Symfony Profiler

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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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[
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    +entry: App\Entity\Entry {#1810 …}
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +body: """
      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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App\Twig\Components\VoteComponent {#2597
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
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      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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      "Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.\n
      \n
      cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.\n
      \n
      Other soups that I’ll share as requested:\n
      \n
      - borscht/barszcz - mostly following Polish recipes\n
      - lazy lamen using fish, cabbage, and carrots\n
      - kabocha cream with chickpeas\n
      - agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
      """
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    +notifications: Doctrine\ORM\PersistentCollection {#2354 …}
    -id: 66457
    -bodyTs: "'1':63,100,140,144,176,402,435,450 '1/2':439 '100g':115,164 '10min':573 '12h':73 '1cm':427 '1h20min':398 '2':44,148,194,415,493 '20':58,168 '3':246,519 '300g':403 '30min':479 '4':282,566 '5':313,576 '500g':93 '6':336,594 'actual':215 'ad':559 'adapt':26 'add':247,304,314,342,520,545,567,577 'adjust':326 'agnolini':622 'alongsid':299 'alreadi':291,505 'also':79 'and/or':10 'anoth':196 'back':515 'bacon':123 'beef':103,121,186,236,301 'bit':7,245,273,335,547 'black':160 'blend':296,306 'boil':333 'bone':406,492,500 'borscht/barszcz':606 'bought':632 'brodo':626 'broth':104,187,302,641 'brought':31 'brown':242 'cabbag':615 'cappelletti':624 'carrot':436,579,617 'carrotsi':365 'chicken':360,393,404,453 'chickpea':621 'chive':37,173,351 'choic':213 'cock':357 'cock-a-leek':356 'cook':177,202,208,264,475 'cooker':389,463 'cover':468 'cream':5,47,61,82,166,171,344,619 'creamier':98 'cup':56,101,440 'cut':122,132,422 'depend':217 'dice':96,139,249 'discard':292,494 'dissolv':323 'dough':633 'enough':465,474,484 'exampl':222 'fall':489 'fat':59,169 'ferment':71 'fire':278,340 'fish':614 'follow':608 'fork':511 'garnish':175,595 'got':366 'grain':444 'grate':438,578 'green':419,455,496 'half':137,250,470 'hint':18 'home':52 'immigr':34 'import':407 'includ':405,417 'instead':399 'job':504 'judgment':532 'kabocha':618 'keep':587 'ketchup':150,318 'know':534 'krakow':124 'lamen':612 'later':565 'lazi':611 'leaf':111 'leav':68,396,497,541 'leek':359,362,395,416,459,586 'leg':410 'let':262,321,331 'like':131,239 'litr':471 'll':238,602 'local':24 'long':443 'long-grain':442 'lovag':35,110,183,294 'low':277 'made':50 'meat':119,210,220,261,309,488,508 'meatusag':11 'milk':60,170 'mix':54,312,345 'most':607 'much':232 'name':17 'necessari':330 'need':229,555 'note':627 'occasion':281 'oil':114,206 'onion':138,251,267,311 'option':105,172,181 'paprika':143,255 'paraná':25 'parsley':447,597 'part':420,425,456,583 'past':157 'peel':95,437 'pepper':161,320,432,526 'piec':108 'polish':29,609 'pot':197,258,518,523 'potato':4,94,179,190,200,287,298 'prefer':97 'pressur':388,462 'put':451 'random':118 'rate':285 're':558 'realli':128,192 'recip':369,610 'reduc':538 'request':605 'rice':363,445,560,568,591 'room':75 'salami':126,225 'salt':158,319,430,524,549 'sauc':14,147,317 'sausag':9,125 'scottish':368 'season':328 'send':513 'serv':45 'share':603,639 'shred':506 'simmer':391,569,588 'sinc':556 'site':372 'slavic':1 'slice':429 'small':107 'smoke':142,254 'soft':193,269,290,593 'softer':120 'soup':2,30,599 'sour':46,165 'soy':13,146,316 'sprinkl':352 'step':216,401 'stir':280 'store':631 'store-bought':630 'strip':136 'sub':153 'take':41,271 'tast':163,324,377,434,449,527 'tbsp':64,141,145,149 'temp':76 'thick':428 'thigh':408 'thin':135 'thing':571 'think':552 'time':275 'togeth':477 'tomato':156 'turn':337 'tweak':373 'unsour':81 'use':80,203,224,235,276,350,530,613,629 'varieti':99 'veg':113,205,562 'want':87,240 'wash':421,446 'water':466 'well':347,412 'whatev':129 'white':424,582 'work':411 'yoghurt':66"
    +ranking: 0
    +commentCount: 0
    +upVotes: 0
    +downVotes: 0
    +visibility: "visible             "
    +apId: "https://lemmy.ml/comment/5140994"
    +editedAt: DateTimeImmutable @1698031954 {#1377
      date: 2023-10-23 05:32:34.0 +02:00
    }
    +createdAt: DateTimeImmutable @1698031267 {#1927
      date: 2023-10-23 05:21:07.0 +02:00
    }
  }
  -cache: Symfony\Component\Cache\Adapter\TraceableTagAwareAdapter {#600 …}
}

[
  "label" => "Sidebar position"
  "settingsKey" => "KBIN_GENERAL_SIDEBAR_POSITION"
  "values" => [
    [
      "name" => "Left"
      "value" => "LEFT"
    ]
    [
      "name" => "Right"
      "value" => "RIGHT"
    ]
  ]
  "defaultValue" => "RIGHT"
]

App\Twig\Components\SettingsRowEnumComponent {#3026
  +label: "Sidebar position"
  +help: ""
  +settingsKey: "KBIN_GENERAL_SIDEBAR_POSITION"
  +values: [
    [
      "name" => "Left"
      "value" => "LEFT"
    ]
    [
      "name" => "Right"
      "value" => "RIGHT"
    ]
  ]
  +defaultValue: "RIGHT"
  +reloadRequired: true
}

[
  "label" => "Dynamic lists"
  "settingsKey" => "KBIN_GENERAL_DYNAMIC_LISTS"
]

App\Twig\Components\SettingsRowSwitchComponent {#3098
  +label: "Dynamic lists"
  +help: ""
  +settingsKey: "KBIN_GENERAL_DYNAMIC_LISTS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Rounded edges"
  "settingsKey" => "KBIN_GENERAL_ROUNDED_EDGES"
]

App\Twig\Components\SettingsRowSwitchComponent {#3161
  +label: "Rounded edges"
  +help: ""
  +settingsKey: "KBIN_GENERAL_ROUNDED_EDGES"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Infinite scrolling"
  "help" => "Automatically load more content when you reach the bottom of the page."
  "settingsKey" => "KBIN_GENERAL_INFINITE_SCROLL"
]

App\Twig\Components\SettingsRowSwitchComponent {#3217
  +label: "Infinite scrolling"
  +help: "Automatically load more content when you reach the bottom of the page."
  +settingsKey: "KBIN_GENERAL_INFINITE_SCROLL"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Sticky navbar"
  "help" => "The navbar will stick to the top of the page when you scroll down."
  "settingsKey" => "KBIN_GENERAL_FIXED_NAVBAR"
]

App\Twig\Components\SettingsRowSwitchComponent {#3276
  +label: "Sticky navbar"
  +help: "The navbar will stick to the top of the page when you scroll down."
  +settingsKey: "KBIN_GENERAL_FIXED_NAVBAR"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show top bar"
  "settingsKey" => "KBIN_GENERAL_TOPBAR"
]

App\Twig\Components\SettingsRowSwitchComponent {#3332
  +label: "Show top bar"
  +help: ""
  +settingsKey: "KBIN_GENERAL_TOPBAR"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Turbo mode (experimental)"
  "settingsKey" => "KBIN_GENERAL_TURBO"
]

App\Twig\Components\SettingsRowSwitchComponent {#3388
  +label: "Turbo mode (experimental)"
  +help: ""
  +settingsKey: "KBIN_GENERAL_TURBO"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Mark new comments"
  "settingsKey" => "KBIN_MARK_NEW_COMMENTS"
]

App\Twig\Components\UserSettingsRowSwitchComponent {#3446
  +label: "Mark new comments"
  +help: ""
  +settingsKey: "KBIN_MARK_NEW_COMMENTS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show "Support Us" block"
  "settingsKey" => "KBIN_GENERAL_SUPPORT_US_BLOCK"
  "defaultValue" => true
]

App\Twig\Components\SettingsRowSwitchComponent {#3509
  +label: "Show "Support Us" block"
  +help: ""
  +settingsKey: "KBIN_GENERAL_SUPPORT_US_BLOCK"
  +defaultValue: true
  +reloadRequired: true
}

[
  "label" => "Show subscribed users"
  "settingsKey" => "KBIN_SUB_CHANNEL_USERS"
]

App\Twig\Components\UserSettingsRowSwitchComponent {#3567
  +label: "Show subscribed users"
  +help: ""
  +settingsKey: "KBIN_SUB_CHANNEL_USERS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show subscribed magazines"
  "settingsKey" => "KBIN_SUB_CHANNEL_MAGAZINES"
]

App\Twig\Components\UserSettingsRowSwitchComponent {#3623
  +label: "Show subscribed magazines"
  +help: ""
  +settingsKey: "KBIN_SUB_CHANNEL_MAGAZINES"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show subscribed domains"
  "settingsKey" => "KBIN_SUB_CHANNEL_DOMAINS"
]

App\Twig\Components\UserSettingsRowSwitchComponent {#3679
  +label: "Show subscribed domains"
  +help: ""
  +settingsKey: "KBIN_SUB_CHANNEL_DOMAINS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Auto media preview"
  "help" => "Automatically expand media previews."
  "settingsKey" => "KBIN_ENTRIES_SHOW_PREVIEW"
]

App\Twig\Components\SettingsRowSwitchComponent {#3735
  +label: "Auto media preview"
  +help: "Automatically expand media previews."
  +settingsKey: "KBIN_ENTRIES_SHOW_PREVIEW"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Compact view"
  "settingsKey" => "KBIN_ENTRIES_COMPACT"
]

App\Twig\Components\SettingsRowSwitchComponent {#3791
  +label: "Compact view"
  +help: ""
  +settingsKey: "KBIN_ENTRIES_COMPACT"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show users’ avatars"
  "settingsKey" => "KBIN_ENTRIES_SHOW_USERS_AVATARS"
]

App\Twig\Components\SettingsRowSwitchComponent {#3847
  +label: "Show users’ avatars"
  +help: ""
  +settingsKey: "KBIN_ENTRIES_SHOW_USERS_AVATARS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show magazines’ icons"
  "settingsKey" => "KBIN_ENTRIES_SHOW_MAGAZINES_ICONS"
]

App\Twig\Components\SettingsRowSwitchComponent {#3903
  +label: "Show magazines’ icons"
  +help: ""
  +settingsKey: "KBIN_ENTRIES_SHOW_MAGAZINES_ICONS"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show thumbnails"
  "settingsKey" => "KBIN_ENTRIES_SHOW_THUMBNAILS"
  "defaultValue" => true
]

App\Twig\Components\SettingsRowSwitchComponent {#3959
  +label: "Show thumbnails"
  +help: ""
  +settingsKey: "KBIN_ENTRIES_SHOW_THUMBNAILS"
  +defaultValue: true
  +reloadRequired: true
}

[
  "label" => "Auto media preview"
  "help" => "Automatically expand media previews."
  "settingsKey" => "KBIN_POSTS_SHOW_PREVIEW"
]

App\Twig\Components\SettingsRowSwitchComponent {#4015
  +label: "Auto media preview"
  +help: "Automatically expand media previews."
  +settingsKey: "KBIN_POSTS_SHOW_PREVIEW"
  +defaultValue: false
  +reloadRequired: true
}

[
  "label" => "Show users’ avatars"
  "settingsKey" => "KBIN_POSTS_SHOW_USERS_AVATARS"
  "defaultValue" => true
]

App\Twig\Components\SettingsRowSwitchComponent {#4071
  +label: "Show users’ avatars"
  +help: ""
  +settingsKey: "KBIN_POSTS_SHOW_USERS_AVATARS"
  +defaultValue: true
  +reloadRequired: true
}

[
  "label" => "Comment reply position"
  "help" => "Display the comment reply form either at the top or bottom of the page. When 'infinite scroll' is enabled the position will always appear at the top."
  "settingsKey" => "KBIN_COMMENTS_REPLY_POSITION"
  "values" => [
    [
      "name" => "top"
      "value" => "TOP"
    ]
    [
      "name" => "bottom"
      "value" => "BOTTOM"
    ]
  ]
  "defaultValue" => "TOP"
]

App\Twig\Components\SettingsRowEnumComponent {#4127
  +label: "Comment reply position"
  +help: "Display the comment reply form either at the top or bottom of the page. When 'infinite scroll' is enabled the position will always appear at the top."
  +settingsKey: "KBIN_COMMENTS_REPLY_POSITION"
  +values: [
    [
      "name" => "top"
      "value" => "TOP"
    ]
    [
      "name" => "bottom"
      "value" => "BOTTOM"
    ]
  ]
  +defaultValue: "TOP"
  +reloadRequired: true
}

[
  "label" => "Show Comment Avatars"
  "help" => "Display/hide user avatars when viewing comments on a single thread or post."
  "settingsKey" => "KBIN_COMMENTS_SHOW_USER_AVATAR"
  "defaultValue" => true
]

App\Twig\Components\SettingsRowSwitchComponent {#4185
  +label: "Show Comment Avatars"
  +help: "Display/hide user avatars when viewing comments on a single thread or post."
  +settingsKey: "KBIN_COMMENTS_SHOW_USER_AVATAR"
  +defaultValue: true
  +reloadRequired: true
}

[
  "user" => Proxies\__CG__\App\Entity\User {#1916
    +avatar: null
    +cover: null
    +email: "PetDinosaurs@lemmy.world"
    +username: "@PetDinosaurs@lemmy.world"
    +roles: []
    +followersCount: 0
    +homepage: "front"
    +about: null
    +lastActive: DateTime @1707630745 {#4251
      date: 2024-02-11 06:52:25.0 +01:00
    }
    +markedForDeletionAt: null
    +fields: null
    +oauthGithubId: null
    +oauthGoogleId: null
    +oauthFacebookId: null
    +oauthKeycloakId: null
    +hideAdult: true
    +showSubscribedUsers: true
    +showSubscribedMagazines: true
    +showSubscribedDomains: true
    +preferredLanguages: []
    +featuredMagazines: null
    +showProfileSubscriptions: false
    +showProfileFollowings: true
    +markNewComments: false
    +notifyOnNewEntry: false
    +notifyOnNewEntryReply: true
    +notifyOnNewEntryCommentReply: true
    +notifyOnNewPost: false
    +notifyOnNewPostReply: true
    +notifyOnNewPostCommentReply: true
    +addMentionsEntries: false
    +addMentionsPosts: true
    +isBanned: false
    +isVerified: false
    +isDeleted: false
    +isBot: false
    +spamProtection: true
    +customCss: null
    +ignoreMagazinesCustomCss: false
    +moderatorTokens: Doctrine\ORM\PersistentCollection {#4254 …}
    +magazineOwnershipRequests: Doctrine\ORM\PersistentCollection {#4256 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#4258 …}
    +entries: Doctrine\ORM\PersistentCollection {#4260 …}
    +entryVotes: Doctrine\ORM\PersistentCollection {#4262 …}
    +entryComments: Doctrine\ORM\PersistentCollection {#4264 …}
    +entryCommentVotes: Doctrine\ORM\PersistentCollection {#4266 …}
    +posts: Doctrine\ORM\PersistentCollection {#4268 …}
    +postVotes: Doctrine\ORM\PersistentCollection {#4270 …}
    +postComments: Doctrine\ORM\PersistentCollection {#4272 …}
    +postCommentVotes: Doctrine\ORM\PersistentCollection {#4274 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#4276 …}
    +subscribedDomains: Doctrine\ORM\PersistentCollection {#4278 …}
    +follows: Doctrine\ORM\PersistentCollection {#4280 …}
    +followers: Doctrine\ORM\PersistentCollection {#4282 …}
    +blocks: Doctrine\ORM\PersistentCollection {#4284 …}
    +blockers: Doctrine\ORM\PersistentCollection {#4286 …}
    +blockedMagazines: Doctrine\ORM\PersistentCollection {#4288 …}
    +blockedDomains: Doctrine\ORM\PersistentCollection {#4290 …}
    +reports: Doctrine\ORM\PersistentCollection {#4292 …}
    +favourites: Doctrine\ORM\PersistentCollection {#4294 …}
    +violations: Doctrine\ORM\PersistentCollection {#4296 …}
    +notifications: Doctrine\ORM\PersistentCollection {#4298 …}
    +awards: Doctrine\ORM\PersistentCollection {#4300 …}
    +subscribedCategories: Doctrine\ORM\PersistentCollection {#4302 …}
    +categories: Doctrine\ORM\PersistentCollection {#4304 …}
    -id: 41903
    -password: "$2y$13$4torrVSYJkj8m5dyTMR9X.8GkAHMeMoBwcmtNj6uH7Dyeohx3S.YC"
    -totpSecret: null
    -totpBackupCodes: []
    -oAuth2UserConsents: Doctrine\ORM\PersistentCollection {#4306 …}
    +apId: "PetDinosaurs@lemmy.world"
    +apProfileId: "https://lemmy.world/u/PetDinosaurs"
    +apPublicUrl: "https://lemmy.world/u/PetDinosaurs"
    +apFollowersUrl: null
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "PetDinosaurs"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: false
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1701751411 {#4252
      date: 2023-12-05 05:43:31.0 +01:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1692636241 {#4253
      date: 2023-08-21 18:44:01.0 +02:00
    }
    +__isInitialized__: true
     …2
  }
]

App\Twig\Components\UserActionsComponent {#4320
  +user: Proxies\__CG__\App\Entity\User {#1916
    +avatar: null
    +cover: null
    +email: "PetDinosaurs@lemmy.world"
    +username: "@PetDinosaurs@lemmy.world"
    +roles: []
    +followersCount: 0
    +homepage: "front"
    +about: null
    +lastActive: DateTime @1707630745 {#4251
      date: 2024-02-11 06:52:25.0 +01:00
    }
    +markedForDeletionAt: null
    +fields: null
    +oauthGithubId: null
    +oauthGoogleId: null
    +oauthFacebookId: null
    +oauthKeycloakId: null
    +hideAdult: true
    +showSubscribedUsers: true
    +showSubscribedMagazines: true
    +showSubscribedDomains: true
    +preferredLanguages: []
    +featuredMagazines: null
    +showProfileSubscriptions: false
    +showProfileFollowings: true
    +markNewComments: false
    +notifyOnNewEntry: false
    +notifyOnNewEntryReply: true
    +notifyOnNewEntryCommentReply: true
    +notifyOnNewPost: false
    +notifyOnNewPostReply: true
    +notifyOnNewPostCommentReply: true
    +addMentionsEntries: false
    +addMentionsPosts: true
    +isBanned: false
    +isVerified: false
    +isDeleted: false
    +isBot: false
    +spamProtection: true
    +customCss: null
    +ignoreMagazinesCustomCss: false
    +moderatorTokens: Doctrine\ORM\PersistentCollection {#4254 …}
    +magazineOwnershipRequests: Doctrine\ORM\PersistentCollection {#4256 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#4258 …}
    +entries: Doctrine\ORM\PersistentCollection {#4260 …}
    +entryVotes: Doctrine\ORM\PersistentCollection {#4262 …}
    +entryComments: Doctrine\ORM\PersistentCollection {#4264 …}
    +entryCommentVotes: Doctrine\ORM\PersistentCollection {#4266 …}
    +posts: Doctrine\ORM\PersistentCollection {#4268 …}
    +postVotes: Doctrine\ORM\PersistentCollection {#4270 …}
    +postComments: Doctrine\ORM\PersistentCollection {#4272 …}
    +postCommentVotes: Doctrine\ORM\PersistentCollection {#4274 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#4276 …}
    +subscribedDomains: Doctrine\ORM\PersistentCollection {#4278 …}
    +follows: Doctrine\ORM\PersistentCollection {#4280 …}
    +followers: Doctrine\ORM\PersistentCollection {#4282 …}
    +blocks: Doctrine\ORM\PersistentCollection {#4284 …}
    +blockers: Doctrine\ORM\PersistentCollection {#4286 …}
    +blockedMagazines: Doctrine\ORM\PersistentCollection {#4288 …}
    +blockedDomains: Doctrine\ORM\PersistentCollection {#4290 …}
    +reports: Doctrine\ORM\PersistentCollection {#4292 …}
    +favourites: Doctrine\ORM\PersistentCollection {#4294 …}
    +violations: Doctrine\ORM\PersistentCollection {#4296 …}
    +notifications: Doctrine\ORM\PersistentCollection {#4298 …}
    +awards: Doctrine\ORM\PersistentCollection {#4300 …}
    +subscribedCategories: Doctrine\ORM\PersistentCollection {#4302 …}
    +categories: Doctrine\ORM\PersistentCollection {#4304 …}
    -id: 41903
    -password: "$2y$13$4torrVSYJkj8m5dyTMR9X.8GkAHMeMoBwcmtNj6uH7Dyeohx3S.YC"
    -totpSecret: null
    -totpBackupCodes: []
    -oAuth2UserConsents: Doctrine\ORM\PersistentCollection {#4306 …}
    +apId: "PetDinosaurs@lemmy.world"
    +apProfileId: "https://lemmy.world/u/PetDinosaurs"
    +apPublicUrl: "https://lemmy.world/u/PetDinosaurs"
    +apFollowersUrl: null
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "PetDinosaurs"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: false
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1701751411 {#4252
      date: 2023-12-05 05:43:31.0 +01:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1692636241 {#4253
      date: 2023-08-21 18:44:01.0 +02:00
    }
    +__isInitialized__: true
     …2
  }
}

[
  "date" => DateTimeImmutable @1698014282 {#99
    date: 2023-10-23 00:38:02.0 +02:00
  }
]

App\Twig\Components\DateComponent {#4381
  +date: DateTimeImmutable @1698014282 {#99
    date: 2023-10-23 00:38:02.0 +02:00
  }
}

[
  "magazine" => App\Entity\Magazine {#313
    +icon: Proxies\__CG__\App\Entity\Image {#294 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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App\Twig\Components\MagazineBoxComponent {#4437
  +magazine: App\Entity\Magazine {#313
    +icon: Proxies\__CG__\App\Entity\Image {#294 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
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      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
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      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
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