TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.
This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.
This was my first thought, too, like you took the thought out of my mind. I agree, OP. Lemon or Lime juice, or even a small splash of high quality vinegar can make all the difference.
I bought some to try making aloo gobi after I saw this video(prior to the bon appetit contraversy) . I didn’t really like the smell, but the aloo gobi was ok. Maybe the one I bought just isn’t very good?
@MangoKangaroo@21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in With some chopped carrot, peppers, peas and sweetcorn, it’s a staple on our meal lists. We call it ‘Rice Fandango’.
Literally what inspired me. Walked past the place and thought “well that was a great appetizer there, wonder if I could make it”. So I looked it up and as it turns out it’s cheap as shit to make.
Just got the wild thought in my head that I should tell you how to do this. Get yourself an appropriate sized pan and a can of two of garbanzo beans or chickpeas, whatever they’re called where you’re buying them. Get pan hot with your favored oil, mine’s pure olive oil. Then add the DRAINED beans (shake as much liquid as you can out of them) and fry to the desired crisp.
Tofu is like a third of the sirloin stake? Did not expect that “eating less plastics” would be among the benefits of me not eating meat. Strange times.
Thank you! I think the reduction really helps with that, but it was nice and tender which I don’t always get from pork chops so I was pleasantly surprised!
This study isn’t really about kinds of protein, it’s more about different protein products and the amount of micro plastic in relation to the amount of processing. If it was just about kinds of protein, then the chart would just say “chicken” or “soybeans” instead of “plant based nugget” or “chicken breast”. Very eye opening about breaded shrimp. I would have assumed those were no worse off than a fish stick, but apparently they’re worse than chicken nuggets. In the end this just goes to reiterate that the more processed something is, the more sus it is to eat :/
If it’s already breaded, then it’s processed. In my opinion, anyways. Chicken nuggets are number 3, and although I’m not an expert on chicken anatomy, I’ve yet to find someone that can point out where the nugget is on a live chicken.
Also is “minimally processed” more or less processed than “fresh caught”? I would assume more, but both pollack and Key West shrimp have the minimally processed version below the fresh caught version on this graph. (While White Gulf shrimp is the other way around and a much wider spread.)
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