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Proxies\__CG__\App\Entity\Entry {#1550
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
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Show voter details
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edit
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Proxies\__CG__\App\Entity\Entry {#1550
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
\n
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
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Show voter details
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4 |
DENIED
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moderate
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Proxies\__CG__\App\Entity\Entry {#1550
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
\n
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
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Show voter details
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Show voter details
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6 |
DENIED
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moderate
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App\Entity\EntryComment {#1548
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
\n
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
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Show voter details
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7 |
DENIED
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edit
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App\Entity\EntryComment {#1548
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
\n
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
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Show voter details
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8 |
DENIED
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moderate
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App\Entity\EntryComment {#1548
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In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn’t stable enough.\n
\n
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
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12 |
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13 |
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14 |
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App\Entity\EntryComment {#1709
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15 |
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App\Entity\EntryComment {#1709
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16 |
DENIED
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App\Entity\EntryComment {#1709
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17 |
DENIED
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Show voter details
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18 |
DENIED
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moderate
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Proxies\__CG__\App\Entity\Entry {#1702
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
+lang: "en"
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date: 2024-03-30 08:08:02.0 +01:00
}
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+mentions: [
"@return2ozma@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1701 …}
+nested: Doctrine\ORM\PersistentCollection {#1687 …}
+votes: Doctrine\ORM\PersistentCollection {#1689 …}
+reports: Doctrine\ORM\PersistentCollection {#1691 …}
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+notifications: Doctrine\ORM\PersistentCollection {#1711 …}
-id: 276257
-bodyTs: "'abl':206 'ad':76,97 'afford':247 'also':113 'avoid':228 'bag':52,84 'bean':95 'best':110 'better':280 'big':222 'bone':147 'bonus':77,98 'box':243 'break':129 'bulk':10 'buy':8,39,208 'calori':254 'canning':188 'carcass':132 'cheap':229 'cheaper':216 'chicken':119,126,140,153,159,163,175 'chuck':48,102 'condit':186 'contain':183 'cook':3,18,54,86,92 'danger':184 'day':60,144 'deal':223 'dinner':128 'dorito':298 'doubl':96 'dumpl':161 'easi':6 'eat':169,258,287 'effect':299 'empti':253 'entir':56,118 'everi':135 'exampl':37,121 'excel':88 'fed':47 'feel':263 'ferment':187 'fillet':112 'flap':49,57 'food':13,178,185,198,212,233,276,281 'freez':21 'gelatin':81 'get':134,266,292 'good':107 'grass':46 'grass-f':45 'grown':44,272 'high':73 'huge':192 'in-season':209,273 'industri':236 'initi':31 'juic':79 'learn':114,176 'less':288 'liquid':93 'local':43,271 'locally-grown':42 'low':231 'low-nutrit':230 'make':87,139,148,152,158,189 'mark':301 'meal':71,244 'mealtim':34 'meat':138 'micronutri':295 'might':245 'mirepoix':150 'money':27,196 'need':270,285 'next':143 'note':227 'npk':237 'nutrit':219,232,268 'one':59,174 'pack':16 'part':193 'partner':64 'prep':32,35 'preserv':179 'process':242 'produc':238 'protein':75 'provid':62 'purchas':30 'qualiti':74 'quantiti':11 'reusabl':182 'ribey':111 'roast':124,145 'safeti':181 'salad':141 'sate':264 'save':24,195 'schatzker':302 'scrap':136 'season':211,275 'see':296 'sinc':283 'six':68 'soup':89,164 'sous':1,100 'spatchcock':122 'steak':103 'stock':90,154,190 'sure':234 'tend':250,277 'time':25 'trim':51 'two':166 'ultra':241 'ultra-process':240 'us':168 'use':116,155 'vac':15 'vac-pack':14 'valu':282 'vide':2,101 'wast':201 'week':69,172 'whole':41"
+ranking: 0
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+apId: "https://lemmy.world/comment/6379716"
+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
}
1 => App\Entity\EntryComment {#1736
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
+lang: "en"
+isAdult: false
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date: 2024-01-04 15:37:21.0 +01:00
}
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1737 …}
+nested: Doctrine\ORM\PersistentCollection {#1732 …}
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-bodyTs: "'-5.5':39 '/1131-is-sous-vide-safe':61 '/cooksillustrated/articles/1131-is-sous-vide-safe)':64 '22f':38 'air':7 'americastestkitchen.com':60 'burn':2,47 'c':40 'chamber':15 'conserv':43 'cook':59 'digit':25 'energi':42 'food':10,54 'freezer':1,34,46 'frozen':12 'function':5 'info':52 'live':28 'mmhg':26 'never':44 'pull':20 'reach':8 'safeti':55 'sailboat':31 'sealer':17 'set':36 'singl':24 'single-digit':23 'sous':57 'use':13 'vacuum':16,21 'vide':58 'www.americastestkitchen.com':63 'www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)':62"
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date: 2024-01-04 15:37:21.0 +01:00
}
+"title": 279596
}
2 => App\Entity\EntryComment {#1630
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1629 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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+isAdult: false
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date: 2024-01-04 15:27:51.0 +01:00
}
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@akrot@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1628 …}
+nested: Doctrine\ORM\PersistentCollection {#1599 …}
+votes: Doctrine\ORM\PersistentCollection {#1625 …}
+reports: Doctrine\ORM\PersistentCollection {#1617 …}
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+notifications: Doctrine\ORM\PersistentCollection {#1722 …}
-id: 279575
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+editedAt: null
+createdAt: DateTimeImmutable @1704378471 {#1598
date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
}
0 => App\Entity\EntryComment {#1717
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1739 …}
+root: App\Entity\EntryComment {#1619}
+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
+lang: "en"
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date: 2024-01-04 15:39:47.0 +01:00
}
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
+children: Doctrine\ORM\PersistentCollection {#1741 …}
+nested: Doctrine\ORM\PersistentCollection {#1707 …}
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+reports: Doctrine\ORM\PersistentCollection {#2448 …}
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-id: 279603
-bodyTs: "'/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':24 'alt':16 'eat':9 'goto':2 'j':12 'kenji':13 'lopez':15 'lopez-alt':14 'savori':6 'serious':8 'specif':11 'thing':5 'topic':21 'work':18 'www.seriouseats.com':23 'www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':22"
+ranking: 0
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+apId: "https://lemmy.world/comment/6401069"
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date: 2024-01-04 15:39:47.0 +01:00
}
+"title": 279603
}
]
-id: 26845
-titleTs: "'cheap':6 'eat':7 'hack':8"
-bodyTs: null
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+apId: "https://lemmy.world/post/10251643"
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+createdAt: DateTimeImmutable @1704238850 {#2164
date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
19 |
DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
+url: null
+body: null
+type: "article"
+lang: "en"
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+commentCount: 63
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date: 2024-03-30 08:08:02.0 +01:00
}
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+favourites: Doctrine\ORM\PersistentCollection {#2165 …}
+notifications: Doctrine\ORM\PersistentCollection {#2054 …}
+badges: Doctrine\ORM\PersistentCollection {#2110 …}
+children: [
3 => App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-03-30 08:08:02.0 +01:00
}
+ip: null
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+mentions: [
"@return2ozma@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1701 …}
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+reports: Doctrine\ORM\PersistentCollection {#1691 …}
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-id: 276257
-bodyTs: "'abl':206 'ad':76,97 'afford':247 'also':113 'avoid':228 'bag':52,84 'bean':95 'best':110 'better':280 'big':222 'bone':147 'bonus':77,98 'box':243 'break':129 'bulk':10 'buy':8,39,208 'calori':254 'canning':188 'carcass':132 'cheap':229 'cheaper':216 'chicken':119,126,140,153,159,163,175 'chuck':48,102 'condit':186 'contain':183 'cook':3,18,54,86,92 'danger':184 'day':60,144 'deal':223 'dinner':128 'dorito':298 'doubl':96 'dumpl':161 'easi':6 'eat':169,258,287 'effect':299 'empti':253 'entir':56,118 'everi':135 'exampl':37,121 'excel':88 'fed':47 'feel':263 'ferment':187 'fillet':112 'flap':49,57 'food':13,178,185,198,212,233,276,281 'freez':21 'gelatin':81 'get':134,266,292 'good':107 'grass':46 'grass-f':45 'grown':44,272 'high':73 'huge':192 'in-season':209,273 'industri':236 'initi':31 'juic':79 'learn':114,176 'less':288 'liquid':93 'local':43,271 'locally-grown':42 'low':231 'low-nutrit':230 'make':87,139,148,152,158,189 'mark':301 'meal':71,244 'mealtim':34 'meat':138 'micronutri':295 'might':245 'mirepoix':150 'money':27,196 'need':270,285 'next':143 'note':227 'npk':237 'nutrit':219,232,268 'one':59,174 'pack':16 'part':193 'partner':64 'prep':32,35 'preserv':179 'process':242 'produc':238 'protein':75 'provid':62 'purchas':30 'qualiti':74 'quantiti':11 'reusabl':182 'ribey':111 'roast':124,145 'safeti':181 'salad':141 'sate':264 'save':24,195 'schatzker':302 'scrap':136 'season':211,275 'see':296 'sinc':283 'six':68 'soup':89,164 'sous':1,100 'spatchcock':122 'steak':103 'stock':90,154,190 'sure':234 'tend':250,277 'time':25 'trim':51 'two':166 'ultra':241 'ultra-process':240 'us':168 'use':116,155 'vac':15 'vac-pack':14 'valu':282 'vide':2,101 'wast':201 'week':69,172 'whole':41"
+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
}
1 => App\Entity\EntryComment {#1736
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
+lang: "en"
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date: 2024-01-04 15:37:21.0 +01:00
}
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1737 …}
+nested: Doctrine\ORM\PersistentCollection {#1732 …}
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-id: 279596
-bodyTs: "'-5.5':39 '/1131-is-sous-vide-safe':61 '/cooksillustrated/articles/1131-is-sous-vide-safe)':64 '22f':38 'air':7 'americastestkitchen.com':60 'burn':2,47 'c':40 'chamber':15 'conserv':43 'cook':59 'digit':25 'energi':42 'food':10,54 'freezer':1,34,46 'frozen':12 'function':5 'info':52 'live':28 'mmhg':26 'never':44 'pull':20 'reach':8 'safeti':55 'sailboat':31 'sealer':17 'set':36 'singl':24 'single-digit':23 'sous':57 'use':13 'vacuum':16,21 'vide':58 'www.americastestkitchen.com':63 'www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)':62"
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+apId: "https://lemmy.world/comment/6401027"
+editedAt: null
+createdAt: DateTimeImmutable @1704379041 {#1728
date: 2024-01-04 15:37:21.0 +01:00
}
+"title": 279596
}
2 => App\Entity\EntryComment {#1630
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1629 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 8
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date: 2024-01-04 15:27:51.0 +01:00
}
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@akrot@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1628 …}
+nested: Doctrine\ORM\PersistentCollection {#1599 …}
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-id: 279575
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+createdAt: DateTimeImmutable @1704378471 {#1598
date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
}
0 => App\Entity\EntryComment {#1717
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1739 …}
+root: App\Entity\EntryComment {#1619}
+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
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date: 2024-01-04 15:39:47.0 +01:00
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date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
20 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
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3 => App\Entity\EntryComment {#1619
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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"@return2ozma@lemmy.world"
]
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date: 2024-01-03 13:42:47.0 +01:00
}
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}
1 => App\Entity\EntryComment {#1736
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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"@JayleneSlide@lemmy.world"
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2 => App\Entity\EntryComment {#1630
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+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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"@JayleneSlide@lemmy.world"
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date: 2024-01-04 15:27:51.0 +01:00
}
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}
0 => App\Entity\EntryComment {#1717
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
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date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
21 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
22 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
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3 => App\Entity\EntryComment {#1619}
1 => App\Entity\EntryComment {#1736
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+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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2 => App\Entity\EntryComment {#1630
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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date: 2024-01-04 15:27:51.0 +01:00
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}
0 => App\Entity\EntryComment {#1717
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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-id: 279603
-bodyTs: "'/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':24 'alt':16 'eat':9 'goto':2 'j':12 'kenji':13 'lopez':15 'lopez-alt':14 'savori':6 'serious':8 'specif':11 'thing':5 'topic':21 'work':18 'www.seriouseats.com':23 'www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':22"
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date: 2024-01-04 15:39:47.0 +01:00
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+"title": 279603
}
]
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-titleTs: "'cheap':6 'eat':7 'hack':8"
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date: 2024-01-03 00:40:50.0 +01:00
}
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…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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"@return2ozma@lemmy.world"
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+children: Doctrine\ORM\PersistentCollection {#1701 …}
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-bodyTs: "'abl':206 'ad':76,97 'afford':247 'also':113 'avoid':228 'bag':52,84 'bean':95 'best':110 'better':280 'big':222 'bone':147 'bonus':77,98 'box':243 'break':129 'bulk':10 'buy':8,39,208 'calori':254 'canning':188 'carcass':132 'cheap':229 'cheaper':216 'chicken':119,126,140,153,159,163,175 'chuck':48,102 'condit':186 'contain':183 'cook':3,18,54,86,92 'danger':184 'day':60,144 'deal':223 'dinner':128 'dorito':298 'doubl':96 'dumpl':161 'easi':6 'eat':169,258,287 'effect':299 'empti':253 'entir':56,118 'everi':135 'exampl':37,121 'excel':88 'fed':47 'feel':263 'ferment':187 'fillet':112 'flap':49,57 'food':13,178,185,198,212,233,276,281 'freez':21 'gelatin':81 'get':134,266,292 'good':107 'grass':46 'grass-f':45 'grown':44,272 'high':73 'huge':192 'in-season':209,273 'industri':236 'initi':31 'juic':79 'learn':114,176 'less':288 'liquid':93 'local':43,271 'locally-grown':42 'low':231 'low-nutrit':230 'make':87,139,148,152,158,189 'mark':301 'meal':71,244 'mealtim':34 'meat':138 'micronutri':295 'might':245 'mirepoix':150 'money':27,196 'need':270,285 'next':143 'note':227 'npk':237 'nutrit':219,232,268 'one':59,174 'pack':16 'part':193 'partner':64 'prep':32,35 'preserv':179 'process':242 'produc':238 'protein':75 'provid':62 'purchas':30 'qualiti':74 'quantiti':11 'reusabl':182 'ribey':111 'roast':124,145 'safeti':181 'salad':141 'sate':264 'save':24,195 'schatzker':302 'scrap':136 'season':211,275 'see':296 'sinc':283 'six':68 'soup':89,164 'sous':1,100 'spatchcock':122 'steak':103 'stock':90,154,190 'sure':234 'tend':250,277 'time':25 'trim':51 'two':166 'ultra':241 'ultra-process':240 'us':168 'use':116,155 'vac':15 'vac-pack':14 'valu':282 'vide':2,101 'wast':201 'week':69,172 'whole':41"
+ranking: 0
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+apId: "https://lemmy.world/comment/6379716"
+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
} |
|
Show voter details
|
23 |
DENIED
|
edit
|
App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
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+type: "article"
+lang: "en"
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date: 2024-03-30 08:08:02.0 +01:00
}
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+comments: Doctrine\ORM\PersistentCollection {#2135 …}
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+favourites: Doctrine\ORM\PersistentCollection {#2165 …}
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+badges: Doctrine\ORM\PersistentCollection {#2110 …}
+children: [
3 => App\Entity\EntryComment {#1619}
1 => App\Entity\EntryComment {#1736
+user: App\Entity\User {#260 …}
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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date: 2024-01-04 15:37:21.0 +01:00
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
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date: 2024-01-04 15:37:21.0 +01:00
}
+"title": 279596
}
2 => App\Entity\EntryComment {#1630
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1629 …}
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+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
}
0 => App\Entity\EntryComment {#1717
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
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-id: 279603
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date: 2024-01-04 15:39:47.0 +01:00
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]
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date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
+lang: "en"
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date: 2024-03-30 08:08:02.0 +01:00
}
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"@return2ozma@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1701 …}
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+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
} |
|
Show voter details
|
24 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
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+type: "article"
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date: 2024-03-30 08:08:02.0 +01:00
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3 => App\Entity\EntryComment {#1619}
1 => App\Entity\EntryComment {#1736
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
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+editedAt: null
+createdAt: DateTimeImmutable @1704379041 {#1728
date: 2024-01-04 15:37:21.0 +01:00
}
+"title": 279596
}
2 => App\Entity\EntryComment {#1630
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1629 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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+isAdult: false
+favouriteCount: 8
+score: 0
+lastActive: DateTime @1704378471 {#1611
date: 2024-01-04 15:27:51.0 +01:00
}
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+tags: null
+mentions: [
"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@akrot@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1628 …}
+nested: Doctrine\ORM\PersistentCollection {#1599 …}
+votes: Doctrine\ORM\PersistentCollection {#1625 …}
+reports: Doctrine\ORM\PersistentCollection {#1617 …}
+favourites: Doctrine\ORM\PersistentCollection {#1725 …}
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-id: 279575
-bodyTs: "'/u/akrot':26 'also':79 'appli':38 'awar':42,105 'awareness-rais':104 'battl':98 'case':55 'conced':68 'cook':58 'delet':14 'demand':102 'edc':44,101 'everyday':100 'explicit':65 'focus':21 'food':89 'goddammit':2 'good':29 'harm':39 'huge':7 'insidi':52 'kitchen':87 'life':76 'live':47 'lost':20 'must':93 'okay':22 'one':60,80 'pick':95 'plastic':73,91 'point':30,84 'rais':27,106 'reduct':40 'repli':8 'short':24 'singl':71 'single-us':70 'sous':56 'super':23 'text':18 'touch':90 'type':9 'ubiquit':50 'use':66,72 'version':25 'vide':57 'websit':13 'well':1,36 'window':19 'would':33"
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date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
}
0 => App\Entity\EntryComment {#1717
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1739 …}
+root: App\Entity\EntryComment {#1619}
+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
+lang: "en"
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date: 2024-01-04 15:39:47.0 +01:00
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
+children: Doctrine\ORM\PersistentCollection {#1741 …}
+nested: Doctrine\ORM\PersistentCollection {#1707 …}
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-id: 279603
-bodyTs: "'/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':24 'alt':16 'eat':9 'goto':2 'j':12 'kenji':13 'lopez':15 'lopez-alt':14 'savori':6 'serious':8 'specif':11 'thing':5 'topic':21 'work':18 'www.seriouseats.com':23 'www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':22"
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date: 2024-01-04 15:39:47.0 +01:00
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+"title": 279603
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-id: 26845
-titleTs: "'cheap':6 'eat':7 'hack':8"
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date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 26
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date: 2024-03-30 08:08:02.0 +01:00
}
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"@return2ozma@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1701 …}
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-bodyTs: "'abl':206 'ad':76,97 'afford':247 'also':113 'avoid':228 'bag':52,84 'bean':95 'best':110 'better':280 'big':222 'bone':147 'bonus':77,98 'box':243 'break':129 'bulk':10 'buy':8,39,208 'calori':254 'canning':188 'carcass':132 'cheap':229 'cheaper':216 'chicken':119,126,140,153,159,163,175 'chuck':48,102 'condit':186 'contain':183 'cook':3,18,54,86,92 'danger':184 'day':60,144 'deal':223 'dinner':128 'dorito':298 'doubl':96 'dumpl':161 'easi':6 'eat':169,258,287 'effect':299 'empti':253 'entir':56,118 'everi':135 'exampl':37,121 'excel':88 'fed':47 'feel':263 'ferment':187 'fillet':112 'flap':49,57 'food':13,178,185,198,212,233,276,281 'freez':21 'gelatin':81 'get':134,266,292 'good':107 'grass':46 'grass-f':45 'grown':44,272 'high':73 'huge':192 'in-season':209,273 'industri':236 'initi':31 'juic':79 'learn':114,176 'less':288 'liquid':93 'local':43,271 'locally-grown':42 'low':231 'low-nutrit':230 'make':87,139,148,152,158,189 'mark':301 'meal':71,244 'mealtim':34 'meat':138 'micronutri':295 'might':245 'mirepoix':150 'money':27,196 'need':270,285 'next':143 'note':227 'npk':237 'nutrit':219,232,268 'one':59,174 'pack':16 'part':193 'partner':64 'prep':32,35 'preserv':179 'process':242 'produc':238 'protein':75 'provid':62 'purchas':30 'qualiti':74 'quantiti':11 'reusabl':182 'ribey':111 'roast':124,145 'safeti':181 'salad':141 'sate':264 'save':24,195 'schatzker':302 'scrap':136 'season':211,275 'see':296 'sinc':283 'six':68 'soup':89,164 'sous':1,100 'spatchcock':122 'steak':103 'stock':90,154,190 'sure':234 'tend':250,277 'time':25 'trim':51 'two':166 'ultra':241 'ultra-process':240 'us':168 'use':116,155 'vac':15 'vac-pack':14 'valu':282 'vide':2,101 'wast':201 'week':69,172 'whole':41"
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+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
} |
|
Show voter details
|
25 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
26 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1736
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
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+children: [
3 => App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-03-30 08:08:02.0 +01:00
}
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"@return2ozma@lemmy.world"
]
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+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1704285767 {#1596
date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
}
1 => App\Entity\EntryComment {#1736}
2 => App\Entity\EntryComment {#1630
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1629 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
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date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
}
0 => App\Entity\EntryComment {#1717
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
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date: 2024-01-04 15:39:47.0 +01:00
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]
-id: 26845
-titleTs: "'cheap':6 'eat':7 'hack':8"
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date: 2024-01-03 00:40:50.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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date: 2024-01-04 15:37:21.0 +01:00
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
]
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date: 2024-01-04 15:37:21.0 +01:00
}
+"title": 279596
} |
|
Show voter details
|
27 |
DENIED
|
edit
|
App\Entity\EntryComment {#1736
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-01-03 13:42:47.0 +01:00
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}
1 => App\Entity\EntryComment {#1736}
2 => App\Entity\EntryComment {#1630
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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]
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…2
}
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Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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} |
|
Show voter details
|
28 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1736
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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1 => App\Entity\EntryComment {#1736}
2 => App\Entity\EntryComment {#1630
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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date: 2024-01-04 15:39:47.0 +01:00
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Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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date: 2024-01-04 15:37:21.0 +01:00
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Show voter details
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29 |
DENIED
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ROLE_USER
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null |
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Show voter details
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30 |
DENIED
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moderate
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App\Entity\EntryComment {#1630
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-01-03 13:42:47.0 +01:00
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1 => App\Entity\EntryComment {#1736
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+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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2 => App\Entity\EntryComment {#1630}
0 => App\Entity\EntryComment {#1717
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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…2
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+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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date: 2024-01-04 15:27:51.0 +01:00
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+"title": 279575
} |
|
Show voter details
|
31 |
DENIED
|
edit
|
App\Entity\EntryComment {#1630
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-01-03 13:42:47.0 +01:00
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}
1 => App\Entity\EntryComment {#1736
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
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+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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2 => App\Entity\EntryComment {#1630}
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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date: 2024-01-04 15:27:51.0 +01:00
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+"title": 279575
} |
|
Show voter details
|
32 |
DENIED
|
moderate
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App\Entity\EntryComment {#1630
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+slug: "What-are-some-of-your-cheap-eats-hacks"
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3 => App\Entity\EntryComment {#1619
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Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-01-03 13:42:47.0 +01:00
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1 => App\Entity\EntryComment {#1736
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+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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2 => App\Entity\EntryComment {#1630}
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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…2
}
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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"@JayleneSlide@lemmy.world"
"@akrot@lemmy.world"
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date: 2024-01-04 15:27:51.0 +01:00
}
+"title": 279575
} |
|
Show voter details
|
33 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
34 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1717
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3 => App\Entity\EntryComment {#1619
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
+root: null
+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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"@return2ozma@lemmy.world"
]
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-id: 276257
-bodyTs: "'abl':206 'ad':76,97 'afford':247 'also':113 'avoid':228 'bag':52,84 'bean':95 'best':110 'better':280 'big':222 'bone':147 'bonus':77,98 'box':243 'break':129 'bulk':10 'buy':8,39,208 'calori':254 'canning':188 'carcass':132 'cheap':229 'cheaper':216 'chicken':119,126,140,153,159,163,175 'chuck':48,102 'condit':186 'contain':183 'cook':3,18,54,86,92 'danger':184 'day':60,144 'deal':223 'dinner':128 'dorito':298 'doubl':96 'dumpl':161 'easi':6 'eat':169,258,287 'effect':299 'empti':253 'entir':56,118 'everi':135 'exampl':37,121 'excel':88 'fed':47 'feel':263 'ferment':187 'fillet':112 'flap':49,57 'food':13,178,185,198,212,233,276,281 'freez':21 'gelatin':81 'get':134,266,292 'good':107 'grass':46 'grass-f':45 'grown':44,272 'high':73 'huge':192 'in-season':209,273 'industri':236 'initi':31 'juic':79 'learn':114,176 'less':288 'liquid':93 'local':43,271 'locally-grown':42 'low':231 'low-nutrit':230 'make':87,139,148,152,158,189 'mark':301 'meal':71,244 'mealtim':34 'meat':138 'micronutri':295 'might':245 'mirepoix':150 'money':27,196 'need':270,285 'next':143 'note':227 'npk':237 'nutrit':219,232,268 'one':59,174 'pack':16 'part':193 'partner':64 'prep':32,35 'preserv':179 'process':242 'produc':238 'protein':75 'provid':62 'purchas':30 'qualiti':74 'quantiti':11 'reusabl':182 'ribey':111 'roast':124,145 'safeti':181 'salad':141 'sate':264 'save':24,195 'schatzker':302 'scrap':136 'season':211,275 'see':296 'sinc':283 'six':68 'soup':89,164 'sous':1,100 'spatchcock':122 'steak':103 'stock':90,154,190 'sure':234 'tend':250,277 'time':25 'trim':51 'two':166 'ultra':241 'ultra-process':240 'us':168 'use':116,155 'vac':15 'vac-pack':14 'valu':282 'vide':2,101 'wast':201 'week':69,172 'whole':41"
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date: 2024-01-03 13:42:47.0 +01:00
}
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}
1 => App\Entity\EntryComment {#1736
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@ace_garp@lemmy.world"
"@Decoy321@lemmy.world"
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date: 2024-01-04 15:37:21.0 +01:00
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}
2 => App\Entity\EntryComment {#1630
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Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@akrot@lemmy.world"
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date: 2024-01-04 15:27:51.0 +01:00
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}
0 => App\Entity\EntryComment {#1717}
]
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-titleTs: "'cheap':6 'eat':7 'hack':8"
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date: 2024-01-03 00:40:50.0 +01:00
}
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…2
}
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
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-bodyTs: "'/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':24 'alt':16 'eat':9 'goto':2 'j':12 'kenji':13 'lopez':15 'lopez-alt':14 'savori':6 'serious':8 'specif':11 'thing':5 'topic':21 'work':18 'www.seriouseats.com':23 'www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':22"
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date: 2024-01-04 15:39:47.0 +01:00
}
+"title": 279603
} |
|
Show voter details
|
35 |
DENIED
|
edit
|
App\Entity\EntryComment {#1717
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702
+user: Proxies\__CG__\App\Entity\User {#2081 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
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date: 2024-03-30 08:08:02.0 +01:00
}
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+children: [
3 => App\Entity\EntryComment {#1619
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#1702 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
+image: null
+parent: null
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+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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]
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date: 2024-01-03 13:42:47.0 +01:00
}
+"title": 276257
}
1 => App\Entity\EntryComment {#1736
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
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+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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date: 2024-01-04 15:37:21.0 +01:00
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}
2 => App\Entity\EntryComment {#1630
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+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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0 => App\Entity\EntryComment {#1717}
]
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…2
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
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-id: 279603
-bodyTs: "'/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':24 'alt':16 'eat':9 'goto':2 'j':12 'kenji':13 'lopez':15 'lopez-alt':14 'savori':6 'serious':8 'specif':11 'thing':5 'topic':21 'work':18 'www.seriouseats.com':23 'www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)':22"
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date: 2024-01-04 15:39:47.0 +01:00
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Show voter details
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moderate
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App\Entity\EntryComment {#1717
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1574 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#2136 …}
+slug: "What-are-some-of-your-cheap-eats-hacks"
+title: "What are some of your cheap eats hacks?"
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3 => App\Entity\EntryComment {#1619
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+body: """
Sous vide cooking. It’s easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.\n
\n
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.\n
\n
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.\n
\n
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks… A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it’s cheaper and more nutritive is a big deal.\n
\n
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be “affordable.” But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: “The Doritos Effect,” by Mark Schatzker.
"""
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date: 2024-01-03 13:42:47.0 +01:00
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}
1 => App\Entity\EntryComment {#1736
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+parent: Proxies\__CG__\App\Entity\EntryComment {#1730 …}
+root: App\Entity\EntryComment {#1619}
+body: """
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.\n
\n
Here’s some more info on food safety with sous vide cooking: [americastestkitchen.com/…/1131-is-sous-vide-safe](https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe)
"""
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date: 2024-01-04 15:37:21.0 +01:00
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2 => App\Entity\EntryComment {#1630
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+body: """
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ***ubiquitous*** and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.\n
\n
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
"""
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date: 2024-01-04 15:27:51.0 +01:00
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0 => App\Entity\EntryComment {#1717}
]
-id: 26845
-titleTs: "'cheap':6 'eat':7 'hack':8"
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date: 2024-01-03 00:40:50.0 +01:00
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…2
}
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+body: "My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt’s work on the topic: [www.seriouseats.com/search?q=sous+vide](https://www.seriouseats.com/search?q=sous+vide)"
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"@return2ozma@lemmy.world"
"@JayleneSlide@lemmy.world"
"@triclops6@lemmy.ca"
]
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date: 2024-01-04 15:39:47.0 +01:00
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+"title": 279603
} |
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