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DENIED
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ROLE_USER
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Show voter details
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DENIED
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moderate
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App\Entity\Entry {#2488
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.\n
\n
However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.\n
\n
Any suggestions on how to make this pizza perfect?
"""
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Show voter details
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| 3 |
DENIED
|
edit
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App\Entity\Entry {#2488
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+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.\n
\n
However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.\n
\n
Any suggestions on how to make this pizza perfect?
"""
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} |
|
Show voter details
|
| 4 |
DENIED
|
moderate
|
App\Entity\Entry {#2488
+user: Proxies\__CG__\App\Entity\User {#1635 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.\n
\n
However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.\n
\n
Any suggestions on how to make this pizza perfect?
"""
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} |
|
Show voter details
|
| 5 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 6 |
DENIED
|
moderate
|
App\Entity\Entry {#1440
+user: Proxies\__CG__\App\Entity\User {#1431 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "Balsalmic-Rosemary-Porkchops"
+title: "Balsalmic Rosemary Porkchops"
+url: null
+body: """
Served with oven roasted broccoli and demi-baguette toasted with garlic butter!\n
\n
- 8oz. Broccoli florets\n
- 1/4 oz. Rosemary (finely chopped)\n
- 10oz Pork Chops\n
- 5tsp Balsamic Vinegar\n
- 2 tsp sugar\n
- 4 TBSP Garlic Herb Butter\n
- 1 TBSP Cooking Oil\n
- ~1oz Chicken stock concentrate\n
- 1/4 cup water\n
- Salt & Pepper as desired\n
\n
Preheat oven to 425f, halve the baguette and set in toaster (but do not toast) while you wash & dry produce. Cut broccoli to size and put on baking sheet, drizzle oil, salt, and pepper. I also added just a bit of dried basil. Roast on top rack until browned, 15-20 mins. *Make sure you set your timer loud, mine was going off for 5 minutes*. That said, still great, they were like chips :)\n
\n
Once that’s going, strip rosemary leaves from stems and finely chop leaves for 1tsp. Pat pork dry and dry season with salt and pepper (I did both sides salted). Heat a drizzle of oil in a large pan over medium high, add pork and cook until browned and cooked through, 4-6 minutes per side. Once done, transfer to cutting board or plate. Check on the broccoli if it hasn’t come out by this point.\n
\n
You can also sub other meat like chicken or beef, roughly 3-5 mins per side or 4-7 minutes per side.\n
\n
It says to wipe out pan, but since I know what’s in it I decided to just add another drizzle of oil and use the current season in addition.\n
\n
Add chopped rosemary cook and stir until fragrant, about 30 seconds, then stir in stock concentrate, 1/4 cup of water, vinegar, and 2 tsp of sugar. Bring to a simmer and cook stirring until reduced slightly over 3-4 minutes. Season “generously” with pepper (I am not huge on pepper so I did a little more than I usually do, it was pleasant). Turn on the toaster for the baguette. Turn off heat then add about 2-3 TBSP of garlic herb butter and stir until melted.\n
\n
Once reduced, everything is ready to be plated! Serve the pork chop topped with the balsamic rosemary sauce, roasted broccoli, and baguette with garlic butter, salt and pepper to finish!\n
\n
I very much enjoyed this one, this was the first time I have made pork chops myself and I think I did very well! I did overcook the broccoli but they were still very good, and the baguette and garlic butter were to die for.\n
\n
Paired with a Deschutes Obsidian Stout, a bit of a chocolate-espresso with some sweet aftertaste before the bitterness sets in. It went very well with the Rosemary Balsamic reduction, which was very sweet as I think I added a bit more sugar.\n
\n
All in all it was delectable!
"""
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}
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date: 2024-01-15 08:47:00.0 +01:00
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} |
|
Show voter details
|
| 7 |
DENIED
|
edit
|
App\Entity\Entry {#1440
+user: Proxies\__CG__\App\Entity\User {#1431 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Served with oven roasted broccoli and demi-baguette toasted with garlic butter!\n
\n
- 8oz. Broccoli florets\n
- 1/4 oz. Rosemary (finely chopped)\n
- 10oz Pork Chops\n
- 5tsp Balsamic Vinegar\n
- 2 tsp sugar\n
- 4 TBSP Garlic Herb Butter\n
- 1 TBSP Cooking Oil\n
- ~1oz Chicken stock concentrate\n
- 1/4 cup water\n
- Salt & Pepper as desired\n
\n
Preheat oven to 425f, halve the baguette and set in toaster (but do not toast) while you wash & dry produce. Cut broccoli to size and put on baking sheet, drizzle oil, salt, and pepper. I also added just a bit of dried basil. Roast on top rack until browned, 15-20 mins. *Make sure you set your timer loud, mine was going off for 5 minutes*. That said, still great, they were like chips :)\n
\n
Once that’s going, strip rosemary leaves from stems and finely chop leaves for 1tsp. Pat pork dry and dry season with salt and pepper (I did both sides salted). Heat a drizzle of oil in a large pan over medium high, add pork and cook until browned and cooked through, 4-6 minutes per side. Once done, transfer to cutting board or plate. Check on the broccoli if it hasn’t come out by this point.\n
\n
You can also sub other meat like chicken or beef, roughly 3-5 mins per side or 4-7 minutes per side.\n
\n
It says to wipe out pan, but since I know what’s in it I decided to just add another drizzle of oil and use the current season in addition.\n
\n
Add chopped rosemary cook and stir until fragrant, about 30 seconds, then stir in stock concentrate, 1/4 cup of water, vinegar, and 2 tsp of sugar. Bring to a simmer and cook stirring until reduced slightly over 3-4 minutes. Season “generously” with pepper (I am not huge on pepper so I did a little more than I usually do, it was pleasant). Turn on the toaster for the baguette. Turn off heat then add about 2-3 TBSP of garlic herb butter and stir until melted.\n
\n
Once reduced, everything is ready to be plated! Serve the pork chop topped with the balsamic rosemary sauce, roasted broccoli, and baguette with garlic butter, salt and pepper to finish!\n
\n
I very much enjoyed this one, this was the first time I have made pork chops myself and I think I did very well! I did overcook the broccoli but they were still very good, and the baguette and garlic butter were to die for.\n
\n
Paired with a Deschutes Obsidian Stout, a bit of a chocolate-espresso with some sweet aftertaste before the bitterness sets in. It went very well with the Rosemary Balsamic reduction, which was very sweet as I think I added a bit more sugar.\n
\n
All in all it was delectable!
"""
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "Balsalmic-Rosemary-Porkchops"
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+url: null
+body: """
Served with oven roasted broccoli and demi-baguette toasted with garlic butter!\n
\n
- 8oz. Broccoli florets\n
- 1/4 oz. Rosemary (finely chopped)\n
- 10oz Pork Chops\n
- 5tsp Balsamic Vinegar\n
- 2 tsp sugar\n
- 4 TBSP Garlic Herb Butter\n
- 1 TBSP Cooking Oil\n
- ~1oz Chicken stock concentrate\n
- 1/4 cup water\n
- Salt & Pepper as desired\n
\n
Preheat oven to 425f, halve the baguette and set in toaster (but do not toast) while you wash & dry produce. Cut broccoli to size and put on baking sheet, drizzle oil, salt, and pepper. I also added just a bit of dried basil. Roast on top rack until browned, 15-20 mins. *Make sure you set your timer loud, mine was going off for 5 minutes*. That said, still great, they were like chips :)\n
\n
Once that’s going, strip rosemary leaves from stems and finely chop leaves for 1tsp. Pat pork dry and dry season with salt and pepper (I did both sides salted). Heat a drizzle of oil in a large pan over medium high, add pork and cook until browned and cooked through, 4-6 minutes per side. Once done, transfer to cutting board or plate. Check on the broccoli if it hasn’t come out by this point.\n
\n
You can also sub other meat like chicken or beef, roughly 3-5 mins per side or 4-7 minutes per side.\n
\n
It says to wipe out pan, but since I know what’s in it I decided to just add another drizzle of oil and use the current season in addition.\n
\n
Add chopped rosemary cook and stir until fragrant, about 30 seconds, then stir in stock concentrate, 1/4 cup of water, vinegar, and 2 tsp of sugar. Bring to a simmer and cook stirring until reduced slightly over 3-4 minutes. Season “generously” with pepper (I am not huge on pepper so I did a little more than I usually do, it was pleasant). Turn on the toaster for the baguette. Turn off heat then add about 2-3 TBSP of garlic herb butter and stir until melted.\n
\n
Once reduced, everything is ready to be plated! Serve the pork chop topped with the balsamic rosemary sauce, roasted broccoli, and baguette with garlic butter, salt and pepper to finish!\n
\n
I very much enjoyed this one, this was the first time I have made pork chops myself and I think I did very well! I did overcook the broccoli but they were still very good, and the baguette and garlic butter were to die for.\n
\n
Paired with a Deschutes Obsidian Stout, a bit of a chocolate-espresso with some sweet aftertaste before the bitterness sets in. It went very well with the Rosemary Balsamic reduction, which was very sweet as I think I added a bit more sugar.\n
\n
All in all it was delectable!
"""
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|
Show voter details
|
| 9 |
DENIED
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ROLE_USER
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null |
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DENIED
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App\Entity\Entry {#1609
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "Andalusian-olive-oil-cake"
+title: "Andalusian olive oil cake"
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+body: """
#### Ingredients:\n
\n
- 2 cups all-purpose flour\n
- 1 cup sugar\n
- 1 cup olive oil\n
- 1 cup milk\n
- 1 1/2 teaspoons baking powder\n
- 1 teaspoon aniseed\n
- 1 teaspoon ground cinnamon\n
\n
#### Instructions:\n
\n
1. Preheat the oven to 180ºC (350°F).\n
2. In a large bowl, whisk everything together.\n
3. Pour the batter into a parched sheet pan.\n
4. Bake for 20 minutes.\n
5. Allow to cool before serving.\n
\n
I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
\n
This is a simpler variation I make of the following recipes:\n
\n
- [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
- [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
- [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
"""
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date: 2023-12-18 14:07:17.0 +01:00
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} |
|
Show voter details
|
| 11 |
DENIED
|
edit
|
App\Entity\Entry {#1609
+user: Proxies\__CG__\App\Entity\User {#1606 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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#### Ingredients:\n
\n
- 2 cups all-purpose flour\n
- 1 cup sugar\n
- 1 cup olive oil\n
- 1 cup milk\n
- 1 1/2 teaspoons baking powder\n
- 1 teaspoon aniseed\n
- 1 teaspoon ground cinnamon\n
\n
#### Instructions:\n
\n
1. Preheat the oven to 180ºC (350°F).\n
2. In a large bowl, whisk everything together.\n
3. Pour the batter into a parched sheet pan.\n
4. Bake for 20 minutes.\n
5. Allow to cool before serving.\n
\n
I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
\n
This is a simpler variation I make of the following recipes:\n
\n
- [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
- [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
- [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
"""
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}
+createdAt: DateTimeImmutable @1702904837 {#1610
date: 2023-12-18 14:07:17.0 +01:00
}
} |
|
Show voter details
|
| 12 |
DENIED
|
moderate
|
App\Entity\Entry {#1609
+user: Proxies\__CG__\App\Entity\User {#1606 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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#### Ingredients:\n
\n
- 2 cups all-purpose flour\n
- 1 cup sugar\n
- 1 cup olive oil\n
- 1 cup milk\n
- 1 1/2 teaspoons baking powder\n
- 1 teaspoon aniseed\n
- 1 teaspoon ground cinnamon\n
\n
#### Instructions:\n
\n
1. Preheat the oven to 180ºC (350°F).\n
2. In a large bowl, whisk everything together.\n
3. Pour the batter into a parched sheet pan.\n
4. Bake for 20 minutes.\n
5. Allow to cool before serving.\n
\n
I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.\n
\n
This is a simpler variation I make of the following recipes:\n
\n
- [Torta de aceite de la Serranía de Ronda](https://youtube.com/watch?v=1-Cd3NP4A1I)\n
- [Torta de pellizco de Ubrique](https://www.directoalpaladar.com/postres/receta-torta-pellizco-ubrique-esponjoso-bizcocho-dulce-sabor-tradicional-que-se-mide-vaso)\n
- [Torta de Vélez](https://youtube.com/watch?v=1zzohsnE42I)
"""
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}
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date: 2023-12-18 14:07:17.0 +01:00
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} |
|
Show voter details
|
| 13 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 14 |
DENIED
|
moderate
|
App\Entity\Entry {#1675
+user: Proxies\__CG__\App\Entity\User {#1674 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "recommendation-for-Indian-food"
+title: "recommendation for Indian food"
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+body: """
So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story.\n
\n
I find it’s always the same, overkill on spices, sauce and rice. It’s very unappealing to me for some reason. Almost seems very…lacking in textures, visuals and the flavors are typically just overpowering of cumin. Sometimes it’s been fancy and I had sauce on rice, with a side of more sauces. There never seems to be substance to the foods but sauce and rice.\n
\n
Granted I haven’t explored too much with Indian food but it always looks the same to me. Saying just sauce might be a bit harsh, sometimes it more like stew because there’s chunks of chicken or whatnot but it’s always the same flavor.\n
\n
Can you recommend something from Indian culture that isn’t what I have described above?
"""
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date: 2023-12-08 20:45:55.0 +01:00
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} |
|
Show voter details
|
| 15 |
DENIED
|
edit
|
App\Entity\Entry {#1675
+user: Proxies\__CG__\App\Entity\User {#1674 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story.\n
\n
I find it’s always the same, overkill on spices, sauce and rice. It’s very unappealing to me for some reason. Almost seems very…lacking in textures, visuals and the flavors are typically just overpowering of cumin. Sometimes it’s been fancy and I had sauce on rice, with a side of more sauces. There never seems to be substance to the foods but sauce and rice.\n
\n
Granted I haven’t explored too much with Indian food but it always looks the same to me. Saying just sauce might be a bit harsh, sometimes it more like stew because there’s chunks of chicken or whatnot but it’s always the same flavor.\n
\n
Can you recommend something from Indian culture that isn’t what I have described above?
"""
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Show voter details
|
| 16 |
DENIED
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moderate
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App\Entity\Entry {#1675
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\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story.\n
\n
I find it’s always the same, overkill on spices, sauce and rice. It’s very unappealing to me for some reason. Almost seems very…lacking in textures, visuals and the flavors are typically just overpowering of cumin. Sometimes it’s been fancy and I had sauce on rice, with a side of more sauces. There never seems to be substance to the foods but sauce and rice.\n
\n
Granted I haven’t explored too much with Indian food but it always looks the same to me. Saying just sauce might be a bit harsh, sometimes it more like stew because there’s chunks of chicken or whatnot but it’s always the same flavor.\n
\n
Can you recommend something from Indian culture that isn’t what I have described above?
"""
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Show voter details
|
| 17 |
DENIED
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ROLE_USER
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null |
|
Show voter details
|
| 18 |
DENIED
|
moderate
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App\Entity\Entry {#1652
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 19 |
DENIED
|
edit
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App\Entity\Entry {#1652
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
|
| 20 |
DENIED
|
moderate
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App\Entity\Entry {#1652
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\n
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\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 21 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 22 |
DENIED
|
moderate
|
App\Entity\Entry {#1571
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
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| 23 |
DENIED
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edit
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App\Entity\Entry {#1571
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
|
| 24 |
DENIED
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moderate
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App\Entity\Entry {#1571
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
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| 25 |
DENIED
|
ROLE_USER
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null |
|
Show voter details
|
| 26 |
DENIED
|
moderate
|
App\Entity\Entry {#1576
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\n
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I wasn’t ready to deal with Thanksgiving when we had the post a week ago, but now I am.\n
\n
Every year I buy fresh cranberries and make a tangy/spicy/sour sauce that I adore and put on everything. The old polish folks in the family won’t eat it. Too spicy. My better half uses it for everything from tofurkey topping to spice for banana smoothies.\n
\n
It is sort of a combo of the following recipes:\n
\n
- [growforagecookferment.com/spiced-cranberry-sauce/…](https://www.growforagecookferment.com/spiced-cranberry-sauce/#recipe)\n
- [masalaandchai.com/spiced-ginger-cranberry-sauce/#…](https://masalaandchai.com/spiced-ginger-cranberry-sauce/#recipe)\n
- [www.splendidtable.org/…/spiced-cranberry-sauce](https://www.splendidtable.org/story/2013/11/12/spiced-cranberry-sauce)\n
\n
Stuff:\n
\n
- 12-16 ounces cranberries, bruised ones discarded, rinsed and drained\n
- small amount of water\n
- 1/4-1/2 cup honey\n
- 1/8 teaspoon salt\n
- 1/4 cup frozen orange juice concentrate and/or a juiced orange and its zest\n
- 1 inch (1/2-1 tablespoon) grated **fresh** ginger or to taste\n
- 4 green cardamom pods OR 1/2 teaspoon ground cardamom\n
- 2 star anise OR 1/2 teaspoon ground\n
- 2 clove spikes OR 1/8 teaspoon ground cloves\n
- 1/4-1/2 teaspoon ground nutmeg (if you grate it yourself, it is less than a 1/2 nut)\n
- 1/4-1/2 tsp ground allspice\n
\n
Steps:\n
\n
- Rinse the cranberries and remove any bruised berries.\n
- In a small lidded pot add **honey**, **salt**, and enough **water** that the bottom of the pot is well covered (about 1/2 inch of liquid).\n
- Only if using **whole spices**: add the clove spikes, anise, and cardamom pods. Otherwise, save the ground versions for later.\n
- Dump the **ginger** and **cranberries** in the pot, cover, and set to simmer/low-boil (a medium low).\n
- Stir and check after about 5 minutes to estimate how long they will need. With some stove-top/pot combos, you have to go low and slow to avoid burning the berries, but other equipment can get them safely cooked in as little as 10 minutes. Try to squish a few to get an idea. We want a thick mix because we still have orange to thin it. but if we add it now, the flavor will dissipate. Add a splash of water as needed so we have a gooey paste and not a solid.\n
- When the cranberries start softening, stir in **nutmeg** and **allspice** and other **ground spices: clove, anise** (save the cardamom for later if using ground).\n
- When a good number of cranberries have burst, add the **orange** component and **ground cardamom** (if not using pods) near the end and turn off the heat.\n
- Give it a minute, then stir and taste. Is this the level of tangy/spicy/not-too-sweet that you desire?\n
- Correct sweetness/spices as needed.\n
- Remove whole spices (anise, cloves, cardamom)\n
\n
NOTE: When you add the orange and turn off the heat, it should be a pretty thick goo, and all that pectin will make it gel MORE as it cools, so you end up with a semi-solid akin to chunky jello.
"""
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} |
|
Show voter details
|
| 27 |
DENIED
|
edit
|
App\Entity\Entry {#1576
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+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "Recipe-Spiced-Cranberry-ginger-sauce-good-for-Turkey-Cocktails-and-Veg"
+title: "[Recipe] Spiced Cranberry-ginger sauce (good for Turkey, Cocktails, and Veg)"
+url: null
+body: """
I wasn’t ready to deal with Thanksgiving when we had the post a week ago, but now I am.\n
\n
Every year I buy fresh cranberries and make a tangy/spicy/sour sauce that I adore and put on everything. The old polish folks in the family won’t eat it. Too spicy. My better half uses it for everything from tofurkey topping to spice for banana smoothies.\n
\n
It is sort of a combo of the following recipes:\n
\n
- [growforagecookferment.com/spiced-cranberry-sauce/…](https://www.growforagecookferment.com/spiced-cranberry-sauce/#recipe)\n
- [masalaandchai.com/spiced-ginger-cranberry-sauce/#…](https://masalaandchai.com/spiced-ginger-cranberry-sauce/#recipe)\n
- [www.splendidtable.org/…/spiced-cranberry-sauce](https://www.splendidtable.org/story/2013/11/12/spiced-cranberry-sauce)\n
\n
Stuff:\n
\n
- 12-16 ounces cranberries, bruised ones discarded, rinsed and drained\n
- small amount of water\n
- 1/4-1/2 cup honey\n
- 1/8 teaspoon salt\n
- 1/4 cup frozen orange juice concentrate and/or a juiced orange and its zest\n
- 1 inch (1/2-1 tablespoon) grated **fresh** ginger or to taste\n
- 4 green cardamom pods OR 1/2 teaspoon ground cardamom\n
- 2 star anise OR 1/2 teaspoon ground\n
- 2 clove spikes OR 1/8 teaspoon ground cloves\n
- 1/4-1/2 teaspoon ground nutmeg (if you grate it yourself, it is less than a 1/2 nut)\n
- 1/4-1/2 tsp ground allspice\n
\n
Steps:\n
\n
- Rinse the cranberries and remove any bruised berries.\n
- In a small lidded pot add **honey**, **salt**, and enough **water** that the bottom of the pot is well covered (about 1/2 inch of liquid).\n
- Only if using **whole spices**: add the clove spikes, anise, and cardamom pods. Otherwise, save the ground versions for later.\n
- Dump the **ginger** and **cranberries** in the pot, cover, and set to simmer/low-boil (a medium low).\n
- Stir and check after about 5 minutes to estimate how long they will need. With some stove-top/pot combos, you have to go low and slow to avoid burning the berries, but other equipment can get them safely cooked in as little as 10 minutes. Try to squish a few to get an idea. We want a thick mix because we still have orange to thin it. but if we add it now, the flavor will dissipate. Add a splash of water as needed so we have a gooey paste and not a solid.\n
- When the cranberries start softening, stir in **nutmeg** and **allspice** and other **ground spices: clove, anise** (save the cardamom for later if using ground).\n
- When a good number of cranberries have burst, add the **orange** component and **ground cardamom** (if not using pods) near the end and turn off the heat.\n
- Give it a minute, then stir and taste. Is this the level of tangy/spicy/not-too-sweet that you desire?\n
- Correct sweetness/spices as needed.\n
- Remove whole spices (anise, cloves, cardamom)\n
\n
NOTE: When you add the orange and turn off the heat, it should be a pretty thick goo, and all that pectin will make it gel MORE as it cools, so you end up with a semi-solid akin to chunky jello.
"""
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DENIED
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2023-09-26 20:04:06.0 +02:00
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+slug: "Recipe-Spiced-Cranberry-ginger-sauce-good-for-Turkey-Cocktails-and-Veg"
+title: "[Recipe] Spiced Cranberry-ginger sauce (good for Turkey, Cocktails, and Veg)"
+url: null
+body: """
I wasn’t ready to deal with Thanksgiving when we had the post a week ago, but now I am.\n
\n
Every year I buy fresh cranberries and make a tangy/spicy/sour sauce that I adore and put on everything. The old polish folks in the family won’t eat it. Too spicy. My better half uses it for everything from tofurkey topping to spice for banana smoothies.\n
\n
It is sort of a combo of the following recipes:\n
\n
- [growforagecookferment.com/spiced-cranberry-sauce/…](https://www.growforagecookferment.com/spiced-cranberry-sauce/#recipe)\n
- [masalaandchai.com/spiced-ginger-cranberry-sauce/#…](https://masalaandchai.com/spiced-ginger-cranberry-sauce/#recipe)\n
- [www.splendidtable.org/…/spiced-cranberry-sauce](https://www.splendidtable.org/story/2013/11/12/spiced-cranberry-sauce)\n
\n
Stuff:\n
\n
- 12-16 ounces cranberries, bruised ones discarded, rinsed and drained\n
- small amount of water\n
- 1/4-1/2 cup honey\n
- 1/8 teaspoon salt\n
- 1/4 cup frozen orange juice concentrate and/or a juiced orange and its zest\n
- 1 inch (1/2-1 tablespoon) grated **fresh** ginger or to taste\n
- 4 green cardamom pods OR 1/2 teaspoon ground cardamom\n
- 2 star anise OR 1/2 teaspoon ground\n
- 2 clove spikes OR 1/8 teaspoon ground cloves\n
- 1/4-1/2 teaspoon ground nutmeg (if you grate it yourself, it is less than a 1/2 nut)\n
- 1/4-1/2 tsp ground allspice\n
\n
Steps:\n
\n
- Rinse the cranberries and remove any bruised berries.\n
- In a small lidded pot add **honey**, **salt**, and enough **water** that the bottom of the pot is well covered (about 1/2 inch of liquid).\n
- Only if using **whole spices**: add the clove spikes, anise, and cardamom pods. Otherwise, save the ground versions for later.\n
- Dump the **ginger** and **cranberries** in the pot, cover, and set to simmer/low-boil (a medium low).\n
- Stir and check after about 5 minutes to estimate how long they will need. With some stove-top/pot combos, you have to go low and slow to avoid burning the berries, but other equipment can get them safely cooked in as little as 10 minutes. Try to squish a few to get an idea. We want a thick mix because we still have orange to thin it. but if we add it now, the flavor will dissipate. Add a splash of water as needed so we have a gooey paste and not a solid.\n
- When the cranberries start softening, stir in **nutmeg** and **allspice** and other **ground spices: clove, anise** (save the cardamom for later if using ground).\n
- When a good number of cranberries have burst, add the **orange** component and **ground cardamom** (if not using pods) near the end and turn off the heat.\n
- Give it a minute, then stir and taste. Is this the level of tangy/spicy/not-too-sweet that you desire?\n
- Correct sweetness/spices as needed.\n
- Remove whole spices (anise, cloves, cardamom)\n
\n
NOTE: When you add the orange and turn off the heat, it should be a pretty thick goo, and all that pectin will make it gel MORE as it cools, so you end up with a semi-solid akin to chunky jello.
"""
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} |
|
Show voter details
|
| 29 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 30 |
DENIED
|
moderate
|
App\Entity\Entry {#1563
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+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+slug: "a-question-about-microwaved-sandwiches-mostly-on-how-to-cook"
+title: "a question about microwaved sandwiches (mostly on how to cook them.)"
+url: null
+body: "Hello, I know this is a bit random, but I have a question about the preparation of microwave sandwiches ~*specifically the likes of white castle sliders and jimmy dean breakfast sandwiches*~ I follow the instructions as well as I can, and yet it either ends up frozen in the middle, or really hot and yet cold. it’s strange really. even when I wrap the sandwiches in paper towels it’s still frozen in the middle. perhaps i’m doing it wrong (most likely, i’m not the brightest bulb). yadda yadda im just wondering if there is a technique to this? I’m sorry if i’m bothering y’all I just wanted to hear what you guys think."
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Show voter details
|
| 31 |
DENIED
|
edit
|
App\Entity\Entry {#1563
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|
Show voter details
|
| 32 |
DENIED
|
moderate
|
App\Entity\Entry {#1563
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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|
Show voter details
|
| 33 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 34 |
DENIED
|
moderate
|
App\Entity\Entry {#1683
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|
Show voter details
|
| 35 |
DENIED
|
edit
|
App\Entity\Entry {#1683
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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|
Show voter details
|
| 36 |
DENIED
|
moderate
|
App\Entity\Entry {#1683
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Show voter details
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| 37 |
DENIED
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ROLE_USER
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Show voter details
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DENIED
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moderate
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
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| 39 |
DENIED
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edit
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App\Entity\Entry {#1626
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\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
|
| 40 |
DENIED
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moderate
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App\Entity\Entry {#1626
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
|
| 41 |
DENIED
|
ROLE_USER
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null |
|
Show voter details
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| 42 |
DENIED
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moderate
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App\Entity\Entry {#1734
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Step 1: Add a little bit of oil to taste.\n
\n
Done.\n
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Show voter details
|
| 43 |
DENIED
|
edit
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App\Entity\Entry {#1734
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Step 1: Add a little bit of oil to taste.\n
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Done.\n
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} |
|
Show voter details
|
| 44 |
DENIED
|
moderate
|
App\Entity\Entry {#1734
+user: Proxies\__CG__\App\Entity\User {#1732 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Step 1: Add a little bit of oil to taste.\n
\n
Done.\n
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\n
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"""
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|
Show voter details
|
| 45 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 46 |
DENIED
|
moderate
|
App\Entity\Entry {#1740
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Is there a LLM/ChatGPT tuned to help with weekly meal planning that doesn’t suck? Why not?\n
\n
As a home cook, I’d like to get a weekly meal plan for dinner plus a shopping list focused on my interests, so I can use it for inspiration.\n
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\n
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- ideally it cood avoid repeats (by knowing what it suggested last week)\n
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And, so far the ones I’ve found seem… Underwhelming. Has anybody found somethig good? Ideas about why not?
"""
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} |
|
Show voter details
|
| 47 |
DENIED
|
edit
|
App\Entity\Entry {#1740
+user: Proxies\__CG__\App\Entity\User {#1707 …}
+magazine: App\Entity\Magazine {#400
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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Is there a LLM/ChatGPT tuned to help with weekly meal planning that doesn’t suck? Why not?\n
\n
As a home cook, I’d like to get a weekly meal plan for dinner plus a shopping list focused on my interests, so I can use it for inspiration.\n
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This seems like a really good LLM application:\n
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- huge corpus of data to work from (recipies, meal plans)\n
- can tune to suit my (or a users) taste\n
- ideally it cood avoid repeats (by knowing what it suggested last week)\n
\n
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"""
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} |
|
Show voter details
|
| 48 |
DENIED
|
moderate
|
App\Entity\Entry {#1740
+user: Proxies\__CG__\App\Entity\User {#1707 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Is there a LLM/ChatGPT tuned to help with weekly meal planning that doesn’t suck? Why not?\n
\n
As a home cook, I’d like to get a weekly meal plan for dinner plus a shopping list focused on my interests, so I can use it for inspiration.\n
\n
This seems like a really good LLM application:\n
\n
- it doesn’t have to be factual\n
- huge corpus of data to work from (recipies, meal plans)\n
- can tune to suit my (or a users) taste\n
- ideally it cood avoid repeats (by knowing what it suggested last week)\n
\n
And, so far the ones I’ve found seem… Underwhelming. Has anybody found somethig good? Ideas about why not?
"""
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} |
|
Show voter details
|
| 49 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 50 |
DENIED
|
moderate
|
App\Entity\Entry {#2457
+user: Proxies\__CG__\App\Entity\User {#2454 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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|
Show voter details
|
| 51 |
DENIED
|
edit
|
App\Entity\Entry {#2457
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\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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|
Show voter details
|
| 52 |
DENIED
|
moderate
|
App\Entity\Entry {#2457
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\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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|
Show voter details
|
| 53 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 54 |
DENIED
|
moderate
|
App\Entity\Entry {#2364
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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"""
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} |
|
Show voter details
|
| 55 |
DENIED
|
edit
|
App\Entity\Entry {#2364
+user: Proxies\__CG__\App\Entity\User {#2372 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 56 |
DENIED
|
moderate
|
App\Entity\Entry {#2364
+user: Proxies\__CG__\App\Entity\User {#2372 …}
+magazine: App\Entity\Magazine {#400
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
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\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Let’s say I decide to go to a nice restaurant for a meal. The dish comes out, and I ask for a salt shaker before I even taste it (I never have, btw). That is normally considered an insult to the chef or you are pegged as a neanderthal diner.\n
\n
Why, then, is it normal for a waiter to offer you grinds of pepper all over your plate before you have even had your first bite?
"""
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Show voter details
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| 57 |
DENIED
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ROLE_USER
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Show voter details
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DENIED
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moderate
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App\Entity\Entry {#1410
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So after some research I splurged for a Demeyere Proline 7-ply frying pan. Unfortunately, upon trying it with my induction stove it gave an error message saying that the pan was incompatible. My internet research tells me that it could be due to the copper core of the Demeyre causing a high current draw. Another reason could be that the pan is too large (28cm), but I doubt that.\n
\n
I guess I will have to try another pan to see if it works. I don’t know what to look for though in terms of more compatibility though.\n
\n
I was looking forward to a buy-it-for-life stainless steel pan. I can also replace the IKEA Folklig induction top with something better, but obviously not my first choice.\n
\n
Any general tips would be appreciated :-)
"""
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Show voter details
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| 59 |
DENIED
|
edit
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App\Entity\Entry {#1410
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+magazine: App\Entity\Magazine {#400
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So after some research I splurged for a Demeyere Proline 7-ply frying pan. Unfortunately, upon trying it with my induction stove it gave an error message saying that the pan was incompatible. My internet research tells me that it could be due to the copper core of the Demeyre causing a high current draw. Another reason could be that the pan is too large (28cm), but I doubt that.\n
\n
I guess I will have to try another pan to see if it works. I don’t know what to look for though in terms of more compatibility though.\n
\n
I was looking forward to a buy-it-for-life stainless steel pan. I can also replace the IKEA Folklig induction top with something better, but obviously not my first choice.\n
\n
Any general tips would be appreciated :-)
"""
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Show voter details
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| 60 |
DENIED
|
moderate
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App\Entity\Entry {#1410
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So after some research I splurged for a Demeyere Proline 7-ply frying pan. Unfortunately, upon trying it with my induction stove it gave an error message saying that the pan was incompatible. My internet research tells me that it could be due to the copper core of the Demeyre causing a high current draw. Another reason could be that the pan is too large (28cm), but I doubt that.\n
\n
I guess I will have to try another pan to see if it works. I don’t know what to look for though in terms of more compatibility though.\n
\n
I was looking forward to a buy-it-for-life stainless steel pan. I can also replace the IKEA Folklig induction top with something better, but obviously not my first choice.\n
\n
Any general tips would be appreciated :-)
"""
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|
Show voter details
|
| 61 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 62 |
DENIED
|
moderate
|
App\Entity\Entry {#1383
+user: Proxies\__CG__\App\Entity\User {#1402 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So as I understand it, virgin olive oil is made from cold pressing olives.\n
\n
If I fry or roast stuff using virgin olive oil, did I just waste my money?
"""
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} |
|
Show voter details
|
| 63 |
DENIED
|
edit
|
App\Entity\Entry {#1383
+user: Proxies\__CG__\App\Entity\User {#1402 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So as I understand it, virgin olive oil is made from cold pressing olives.\n
\n
If I fry or roast stuff using virgin olive oil, did I just waste my money?
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Show voter details
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| 64 |
DENIED
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moderate
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App\Entity\Entry {#1383
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So as I understand it, virgin olive oil is made from cold pressing olives.\n
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If I fry or roast stuff using virgin olive oil, did I just waste my money?
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Show voter details
|
| 65 |
DENIED
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ROLE_USER
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null |
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Show voter details
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| 66 |
DENIED
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moderate
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App\Entity\Entry {#2024
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Show voter details
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| 67 |
DENIED
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edit
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App\Entity\Entry {#2024
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\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
|
| 68 |
DENIED
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moderate
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App\Entity\Entry {#2024
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Show voter details
|
| 69 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 70 |
DENIED
|
moderate
|
App\Entity\Entry {#2037
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\n
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\n
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date: 2023-09-26 20:04:06.0 +02:00
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}
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+domain: Proxies\__CG__\App\Entity\Domain {#1942 …}
+slug: "Your-favourite-cooking-channels-youtubers"
+title: "Your favourite cooking channels/youtubers?"
+url: null
+body: """
Hi What are your favourite cooking youtubers? on the other hand do you have some youtubers you despise or don’t understand the appeal of? I’ll be first:\n
\n
- [SAM THE COOKING GUY](https://www.youtube.com/@samthecookingguy) - i like his style\n
- [Brian Lagerstrom](https://www.youtube.com/@BrianLagerstrom) - i like his style too\n
- [Vito Iacopelli](https://www.youtube.com/@vitoiacopelli) - hyperactive pizzaiolo, helped me elevate my pizza game\n
- [Adam Ragusea](https://www.youtube.com/@aragusea) - has some interesting ideas\n
\n
following guys normalized experimenting with food for me:\n
\n
- [Alex](https://www.youtube.com/user/FrenchGuyCooking)\n
- [Babish Culinary Universe](https://www.youtube.com/user/bgfilms)\n
- [Ethan Chlebowski](https://www.youtube.com/@EthanChlebowski)\n
- [My Name Is Andong](https://www.youtube.com/@mynameisandong)\n
\n
it’s [Joshua Weissman](https://www.youtube.com/c/JoshuaWeissman) i don’t like, dunno, dude’s over the top, also i cannot fathom how he has over 8M subs
"""
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|
Show voter details
|
| 71 |
DENIED
|
edit
|
App\Entity\Entry {#2037
+user: Proxies\__CG__\App\Entity\User {#2144 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2023-09-26 20:04:06.0 +02:00
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+domain: Proxies\__CG__\App\Entity\Domain {#1942 …}
+slug: "Your-favourite-cooking-channels-youtubers"
+title: "Your favourite cooking channels/youtubers?"
+url: null
+body: """
Hi What are your favourite cooking youtubers? on the other hand do you have some youtubers you despise or don’t understand the appeal of? I’ll be first:\n
\n
- [SAM THE COOKING GUY](https://www.youtube.com/@samthecookingguy) - i like his style\n
- [Brian Lagerstrom](https://www.youtube.com/@BrianLagerstrom) - i like his style too\n
- [Vito Iacopelli](https://www.youtube.com/@vitoiacopelli) - hyperactive pizzaiolo, helped me elevate my pizza game\n
- [Adam Ragusea](https://www.youtube.com/@aragusea) - has some interesting ideas\n
\n
following guys normalized experimenting with food for me:\n
\n
- [Alex](https://www.youtube.com/user/FrenchGuyCooking)\n
- [Babish Culinary Universe](https://www.youtube.com/user/bgfilms)\n
- [Ethan Chlebowski](https://www.youtube.com/@EthanChlebowski)\n
- [My Name Is Andong](https://www.youtube.com/@mynameisandong)\n
\n
it’s [Joshua Weissman](https://www.youtube.com/c/JoshuaWeissman) i don’t like, dunno, dude’s over the top, also i cannot fathom how he has over 8M subs
"""
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date: 2023-08-21 10:54:43.0 +02:00
}
} |
|
Show voter details
|
| 72 |
DENIED
|
moderate
|
App\Entity\Entry {#2037
+user: Proxies\__CG__\App\Entity\User {#2144 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2023-09-26 20:04:06.0 +02:00
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+slug: "Your-favourite-cooking-channels-youtubers"
+title: "Your favourite cooking channels/youtubers?"
+url: null
+body: """
Hi What are your favourite cooking youtubers? on the other hand do you have some youtubers you despise or don’t understand the appeal of? I’ll be first:\n
\n
- [SAM THE COOKING GUY](https://www.youtube.com/@samthecookingguy) - i like his style\n
- [Brian Lagerstrom](https://www.youtube.com/@BrianLagerstrom) - i like his style too\n
- [Vito Iacopelli](https://www.youtube.com/@vitoiacopelli) - hyperactive pizzaiolo, helped me elevate my pizza game\n
- [Adam Ragusea](https://www.youtube.com/@aragusea) - has some interesting ideas\n
\n
following guys normalized experimenting with food for me:\n
\n
- [Alex](https://www.youtube.com/user/FrenchGuyCooking)\n
- [Babish Culinary Universe](https://www.youtube.com/user/bgfilms)\n
- [Ethan Chlebowski](https://www.youtube.com/@EthanChlebowski)\n
- [My Name Is Andong](https://www.youtube.com/@mynameisandong)\n
\n
it’s [Joshua Weissman](https://www.youtube.com/c/JoshuaWeissman) i don’t like, dunno, dude’s over the top, also i cannot fathom how he has over 8M subs
"""
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} |
|
Show voter details
|
| 73 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 74 |
DENIED
|
moderate
|
App\Entity\Entry {#2098
+user: Proxies\__CG__\App\Entity\User {#2063 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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+body: """
Hey! I wasn’t too sure if this question belongs here or over in Technology but here we go.\n
\n
My roommate and I want to stop cooking with the gas burners at our place for various reasons and so we were considering getting one of those portable induction stoves and using that to cook instead. We’re renting the place so we don’t have the option of completely replacing the stove.\n
\n
I was wondering if someone has some experience with this and maybe a stove model to recommend, or is it a terrible idea and would not work for X reason? Thanks in advance!
"""
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date: 2023-08-13 11:08:32.0 +02:00
}
} |
|
Show voter details
|
| 75 |
DENIED
|
edit
|
App\Entity\Entry {#2098
+user: Proxies\__CG__\App\Entity\User {#2063 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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Hey! I wasn’t too sure if this question belongs here or over in Technology but here we go.\n
\n
My roommate and I want to stop cooking with the gas burners at our place for various reasons and so we were considering getting one of those portable induction stoves and using that to cook instead. We’re renting the place so we don’t have the option of completely replacing the stove.\n
\n
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Show voter details
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DENIED
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moderate
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Hey! I wasn’t too sure if this question belongs here or over in Technology but here we go.\n
\n
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\n
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Show voter details
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Show voter details
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DENIED
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moderate
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App\Entity\Entry {#2130
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I finally was able to find leeks at the grocery store for a reasonable price, since nearly every store near me has them in the “organic super food” section at $5 a stalk.\n
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Show voter details
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| 79 |
DENIED
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edit
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App\Entity\Entry {#2130
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
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| 80 |
DENIED
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moderate
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App\Entity\Entry {#2130
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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I finally was able to find leeks at the grocery store for a reasonable price, since nearly every store near me has them in the “organic super food” section at $5 a stalk.\n
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Show voter details
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| 81 |
DENIED
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ROLE_USER
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Show voter details
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| 82 |
DENIED
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moderate
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App\Entity\Entry {#2349
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
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---\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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date: 2024-10-21 17:33:59.0 +02:00
}
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date: 2023-09-26 20:04:06.0 +02:00
}
}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#1942 …}
+slug: "Wine-magazine-reviews-blog-for-vegetarian-food"
+title: "Wine magazine/reviews/blog for vegetarian food?"
+url: null
+body: """
I’ve always liked wine, especially red wine and as people who drink wine they enjoy it with food or without. Oftentimes, especially when it comes to red, the pairings often lean towards meat dishes. I don’t know if I’m an outlier, but I mostly eat vegetarian food and I still find red wine pairs pretty well, but I’d like to find a magazine or a blog or something, that doesn’t just focus on meat dishes. Often the reviews are quite short, describing the taste and then finish with “goes well with hard, strong cheeses and this and this meat and this meat as well”.\n
\n
I’m perfectly capable of drawing my own conclusions whether the wine I have pairs well to my taste with whatever I might possibly eat it with, but I like exploring and finding new favorites. So I was wondering if people have any good recommendations for finding new wines that also take into account that not everyone always eats ribs and game and beef and whatnot.
"""
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date: 2023-08-10 21:23:16.0 +02:00
}
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date: 2023-08-10 17:41:40.0 +02:00
}
} |
|
Show voter details
|
| 83 |
DENIED
|
edit
|
App\Entity\Entry {#2349
+user: Proxies\__CG__\App\Entity\User {#2042 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2023-09-26 20:04:06.0 +02:00
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}
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+domain: Proxies\__CG__\App\Entity\Domain {#1942 …}
+slug: "Wine-magazine-reviews-blog-for-vegetarian-food"
+title: "Wine magazine/reviews/blog for vegetarian food?"
+url: null
+body: """
I’ve always liked wine, especially red wine and as people who drink wine they enjoy it with food or without. Oftentimes, especially when it comes to red, the pairings often lean towards meat dishes. I don’t know if I’m an outlier, but I mostly eat vegetarian food and I still find red wine pairs pretty well, but I’d like to find a magazine or a blog or something, that doesn’t just focus on meat dishes. Often the reviews are quite short, describing the taste and then finish with “goes well with hard, strong cheeses and this and this meat and this meat as well”.\n
\n
I’m perfectly capable of drawing my own conclusions whether the wine I have pairs well to my taste with whatever I might possibly eat it with, but I like exploring and finding new favorites. So I was wondering if people have any good recommendations for finding new wines that also take into account that not everyone always eats ribs and game and beef and whatnot.
"""
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date: 2023-08-10 21:23:16.0 +02:00
}
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date: 2023-08-10 17:41:40.0 +02:00
}
} |
|
Show voter details
|
| 84 |
DENIED
|
moderate
|
App\Entity\Entry {#2349
+user: Proxies\__CG__\App\Entity\User {#2042 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2024-10-21 17:33:59.0 +02:00
}
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date: 2023-09-26 20:04:06.0 +02:00
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}
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+slug: "Wine-magazine-reviews-blog-for-vegetarian-food"
+title: "Wine magazine/reviews/blog for vegetarian food?"
+url: null
+body: """
I’ve always liked wine, especially red wine and as people who drink wine they enjoy it with food or without. Oftentimes, especially when it comes to red, the pairings often lean towards meat dishes. I don’t know if I’m an outlier, but I mostly eat vegetarian food and I still find red wine pairs pretty well, but I’d like to find a magazine or a blog or something, that doesn’t just focus on meat dishes. Often the reviews are quite short, describing the taste and then finish with “goes well with hard, strong cheeses and this and this meat and this meat as well”.\n
\n
I’m perfectly capable of drawing my own conclusions whether the wine I have pairs well to my taste with whatever I might possibly eat it with, but I like exploring and finding new favorites. So I was wondering if people have any good recommendations for finding new wines that also take into account that not everyone always eats ribs and game and beef and whatnot.
"""
+type: "article"
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date: 2023-08-10 21:23:16.0 +02:00
}
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+editedAt: null
+createdAt: DateTimeImmutable @1691682100 {#2344
date: 2023-08-10 17:41:40.0 +02:00
}
} |
|
Show voter details
|
| 85 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 86 |
DENIED
|
moderate
|
App\Entity\Entry {#2324
+user: Proxies\__CG__\App\Entity\User {#2300 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
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date: 2024-10-21 19:38:16.0 +02:00
}
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-id: 33
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+apPreferredUsername: "food"
+apDiscoverable: true
+apManuallyApprovesFollowers: null
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date: 2024-10-21 17:33:59.0 +02:00
}
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date: 2023-09-26 20:04:06.0 +02:00
}
}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#1942 …}
+slug: "Favourite-no-cooking-recipes-for-raspberries"
+title: "Favourite no cooking recipes for raspberries?"
+url: null
+body: """
I don’t like the taste of cooked raspberries, but I have a ton of raspberry plants. Here’s a few things I have tried this year:\n
\n
Raspberry yogourt, just mixed some plain greek yogourt with strawberries\n
\n
Raspberry sorbet, this one didn’t go well, spent all day beating the sorbet every hour only for it to freeze solid during the night.\n
\n
Pectin raspberry jam using some pectin packet from the store\n
\n
Raspberry salad dressing! Probably my favourite. Pass the raspberries through a sieve to remove the seeds, then mix with an acid, either lemon or balsamic vinegar. Add some good quality olive oil, a bit of dijon mustard, and it is delicious.\n
\n
I did another salad dressing similar to the previous one, but with goat cheese mixed in. It tasted great, but it turned the whole thing bubble pink, which was honestly quite off putting on a salad.\n
\n
Some sort of raspberry mousse by mounting leftover egg whites from making mayonnaise into stiff peaks and then beating raspberries into it
"""
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date: 2023-08-09 15:31:00.0 +02:00
}
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+votes: Doctrine\ORM\PersistentCollection {#2341 …}
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+editedAt: null
+createdAt: DateTimeImmutable @1691587860 {#2323
date: 2023-08-09 15:31:00.0 +02:00
}
} |
|
Show voter details
|
| 87 |
DENIED
|
edit
|
App\Entity\Entry {#2324
+user: Proxies\__CG__\App\Entity\User {#2300 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
+name: "food@beehaw.org"
+title: "food"
+description: """
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
"""
+rules: null
+subscriptionsCount: 1
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+lastActive: DateTime @1729532296 {#329
date: 2024-10-21 19:38:16.0 +02:00
}
+markedForDeletionAt: null
+tags: null
+moderators: Doctrine\ORM\PersistentCollection {#283 …}
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+moderatorRequests: Doctrine\ORM\PersistentCollection {#265 …}
+entries: Doctrine\ORM\PersistentCollection {#223 …}
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+bans: Doctrine\ORM\PersistentCollection {#160 …}
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+awards: Doctrine\ORM\PersistentCollection {#103 …}
+categories: Doctrine\ORM\PersistentCollection {#90 …}
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I don’t like the taste of cooked raspberries, but I have a ton of raspberry plants. Here’s a few things I have tried this year:\n
\n
Raspberry yogourt, just mixed some plain greek yogourt with strawberries\n
\n
Raspberry sorbet, this one didn’t go well, spent all day beating the sorbet every hour only for it to freeze solid during the night.\n
\n
Pectin raspberry jam using some pectin packet from the store\n
\n
Raspberry salad dressing! Probably my favourite. Pass the raspberries through a sieve to remove the seeds, then mix with an acid, either lemon or balsamic vinegar. Add some good quality olive oil, a bit of dijon mustard, and it is delicious.\n
\n
I did another salad dressing similar to the previous one, but with goat cheese mixed in. It tasted great, but it turned the whole thing bubble pink, which was honestly quite off putting on a salad.\n
\n
Some sort of raspberry mousse by mounting leftover egg whites from making mayonnaise into stiff peaks and then beating raspberries into it
"""
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|
Show voter details
|
| 88 |
DENIED
|
moderate
|
App\Entity\Entry {#2324
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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I don’t like the taste of cooked raspberries, but I have a ton of raspberry plants. Here’s a few things I have tried this year:\n
\n
Raspberry yogourt, just mixed some plain greek yogourt with strawberries\n
\n
Raspberry sorbet, this one didn’t go well, spent all day beating the sorbet every hour only for it to freeze solid during the night.\n
\n
Pectin raspberry jam using some pectin packet from the store\n
\n
Raspberry salad dressing! Probably my favourite. Pass the raspberries through a sieve to remove the seeds, then mix with an acid, either lemon or balsamic vinegar. Add some good quality olive oil, a bit of dijon mustard, and it is delicious.\n
\n
I did another salad dressing similar to the previous one, but with goat cheese mixed in. It tasted great, but it turned the whole thing bubble pink, which was honestly quite off putting on a salad.\n
\n
Some sort of raspberry mousse by mounting leftover egg whites from making mayonnaise into stiff peaks and then beating raspberries into it
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} |
|
Show voter details
|
| 89 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 90 |
DENIED
|
moderate
|
App\Entity\Entry {#2137
+user: Proxies\__CG__\App\Entity\User {#2073 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 91 |
DENIED
|
edit
|
App\Entity\Entry {#2137
+user: Proxies\__CG__\App\Entity\User {#2073 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 92 |
DENIED
|
moderate
|
App\Entity\Entry {#2137
+user: Proxies\__CG__\App\Entity\User {#2073 …}
+magazine: App\Entity\Magazine {#400
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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} |
|
Show voter details
|
| 93 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 94 |
DENIED
|
moderate
|
App\Entity\Entry {#2046
+user: Proxies\__CG__\App\Entity\User {#2047 …}
+magazine: App\Entity\Magazine {#400
+icon: Proxies\__CG__\App\Entity\Image {#302 …}
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
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Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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Show voter details
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So, I’m obsessed with curry, it’s like half of what I eat and I love it, never get tired of it. Used to not eat vegetarian/vegan food at all due to just growing up like that.\n
\n
I still make this one dish, like a way spicier Tikka Masala with chicken and lentils that I really wish I could get somewhere near. I’ve tried just omitting the chicken and sometimes I make it with just broth/bouillon and it’s close enough, but I’d like to make it completely vegetarian.\n
\n
So I’m asking if anyone has any tips or ideas how to do that? Is there any way to get that chicken taste (feel and texture is a plus too, but not mandatory) to a dish? We don’t have as wide a variety of veggie-meat things where I’m from (impossi-something etc, I don’t know the names). We have things like quorn, but I haven’t found a way to quite make that into anything great, but it could be because of the way I’m making it. Maybe some way with tofu? I never really figured how to make something nice with soy pieces (although tips are welcome, it’s been a while since I tried).\n
\n
Keep in mind I really don’t need, like, physical pieces - the lentils and vegetables are really enough, although it is a plus if there’s something like that too.\n
\n
Any tips welcome.\n
\n
Edit: To clarify, I’m not looking for ideas for texture or such *in general* - unless it tastes like chicken or can be made to taste like chicken. I’m well aware of all kinds of veggie/vegan options in general I eat like 95% vegetarian. I don’t really need to have something that seems and feels like meat in my food, just meant that if the [whatever] that can get the taste of chicken also feels like chicken it’s a plus. Only looking for the “chicken”. Thanks anyway and thanks for a few new ideas.
"""
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DENIED
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edit
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App\Entity\Entry {#2105
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So, I’m obsessed with curry, it’s like half of what I eat and I love it, never get tired of it. Used to not eat vegetarian/vegan food at all due to just growing up like that.\n
\n
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\n
So I’m asking if anyone has any tips or ideas how to do that? Is there any way to get that chicken taste (feel and texture is a plus too, but not mandatory) to a dish? We don’t have as wide a variety of veggie-meat things where I’m from (impossi-something etc, I don’t know the names). We have things like quorn, but I haven’t found a way to quite make that into anything great, but it could be because of the way I’m making it. Maybe some way with tofu? I never really figured how to make something nice with soy pieces (although tips are welcome, it’s been a while since I tried).\n
\n
Keep in mind I really don’t need, like, physical pieces - the lentils and vegetables are really enough, although it is a plus if there’s something like that too.\n
\n
Any tips welcome.\n
\n
Edit: To clarify, I’m not looking for ideas for texture or such *in general* - unless it tastes like chicken or can be made to taste like chicken. I’m well aware of all kinds of veggie/vegan options in general I eat like 95% vegetarian. I don’t really need to have something that seems and feels like meat in my food, just meant that if the [whatever] that can get the taste of chicken also feels like chicken it’s a plus. Only looking for the “chicken”. Thanks anyway and thanks for a few new ideas.
"""
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Show voter details
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| 100 |
DENIED
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moderate
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
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This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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So, I’m obsessed with curry, it’s like half of what I eat and I love it, never get tired of it. Used to not eat vegetarian/vegan food at all due to just growing up like that.\n
\n
I still make this one dish, like a way spicier Tikka Masala with chicken and lentils that I really wish I could get somewhere near. I’ve tried just omitting the chicken and sometimes I make it with just broth/bouillon and it’s close enough, but I’d like to make it completely vegetarian.\n
\n
So I’m asking if anyone has any tips or ideas how to do that? Is there any way to get that chicken taste (feel and texture is a plus too, but not mandatory) to a dish? We don’t have as wide a variety of veggie-meat things where I’m from (impossi-something etc, I don’t know the names). We have things like quorn, but I haven’t found a way to quite make that into anything great, but it could be because of the way I’m making it. Maybe some way with tofu? I never really figured how to make something nice with soy pieces (although tips are welcome, it’s been a while since I tried).\n
\n
Keep in mind I really don’t need, like, physical pieces - the lentils and vegetables are really enough, although it is a plus if there’s something like that too.\n
\n
Any tips welcome.\n
\n
Edit: To clarify, I’m not looking for ideas for texture or such *in general* - unless it tastes like chicken or can be made to taste like chicken. I’m well aware of all kinds of veggie/vegan options in general I eat like 95% vegetarian. I don’t really need to have something that seems and feels like meat in my food, just meant that if the [whatever] that can get the taste of chicken also feels like chicken it’s a plus. Only looking for the “chicken”. Thanks anyway and thanks for a few new ideas.
"""
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|
Show voter details
|
| 101 |
DENIED
|
edit
|
App\Entity\Magazine {#400
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.\n
\n
Subcommunity of [Humanities](https://beehaw.org/c/humanities).\n
\n
---\n
\n
This community’s icon was made by Aaron Schneider, under the [CC-BY-NC-SA 4.0 license](https://creativecommons.org/licenses/by-nc-sa/4.0/).
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