I always hated Halloween food that were suppose to be gory or spooky. They end up just looking dumb and don't taste good. Go with a traditional autumn food. I recommend bread and soup.
I mostly agree with you about the looking bad and not tasting good, but I have made the “Meat Hand” before and that was just as good as normal food if you like meatloaf. Just make your recipe of choice but form into a hand shape, top it with a little cheese before baking, and cook on a sheet pan, then transfer into mashed taters. Looks great/horrifying, hard to mess up, and tastes like regular food. Plus ketchup makes “blood.”. Options fingernails are just onion slivers and the wrist is the onion core/center part.
Pic below isn’t mine, but mine came out looking just as good.
You should try it! I forget where I saw the idea originally, but my ex was very into Halloween, so we made it.
I normally don’t like meatloaf, but the different shape and the crunchy cheese gave it a texture I enjoyed better, so IMO it’s even better in hand form then it is as normal meatloaf!
Yummy! I’ve been trying to source legit wild rice from a tribe in Minnesota but it’s proven tougher than I thought. Any suggestions on where to source?
I usually get it at a high end grocery store here but that is usually cultivated or mass harvested. Not sure how to best get tribal harvested but I'm sure you can find some online
I make nachos all the time like this - typically a night or two after having tacos with leftovers is nachos night 😁.
Idk if you did, but I highly suggest spraying your sheet with baking spray OR simply using a piece of parchment paper, a silpat, etc for easy cleanup. Also, I/we really like a bit of cheese on top of everything to help hold things in place - kinda like you do for pizza. Not a ton, just a bit.
I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!
I typically use parchment paper for everything. The cleanup wasn’t too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.
I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!
Radish is super common in Southern California at Mexican places. They’re often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!
Yeah, it’s a really nice alternate heat, that gets up more into your nostrils. I also like some nice sliced fermented carrots and jalapenos, fermented together gives a nice flavor melding.
This was definitely an eating ribeye, but I keep an eye out for inexpensive ribeyes that I slice up and freeze for cheese steaks, stir fry, tacos, etc.
A big problem with Lemmy right now is of course the lack of activity on small communities. Although it does not address the issue, you might want to test your luck on some bigger community such as !asklemmy.
The above is sound advice. I’d like to add a generous amount of butter to the list - it adds flavour and smoothness.
Speaking of which, you also may want to add one small potato per pumpkin, though I wouldn’t experiment with this until the potato-less soup is in a satisfactory state.
Also, try using a high-quality vegetable broth instead of salt for seasoning. Go easy on the other spices then.
I actually use GPT-3.5 (the free one) for my meal planning, GPT-4 seemed like it was smarter than it needed to be and it works pretty well - Claude should also work. The trick with LLMs, as always, is to avoid treating them like people and treat them more like a tool that will do exactly what you ask of them. So for instance, instead of “What should I eat for dinner?” (which implies personality, desires, and preferences and can throw it off), you should ask “List meals I can make using (ingredients) and other common ingredients” and then “Write a recipe for (option)” which are both mostly objective questions. You can ask for a particular style, culture, etc too. Also keep in mind its limits, it knows cooking from ingesting millions of cooking blog posts, so it won’t necessarily know exact proportions or unusual recipes/ingredients/combinations.
I don’t know about a specific one, but i tried via Bing with OK results. It mostly pulled from one source that had 72 recipes, and then a couple from sources it didn’t link to in the body. There were links to the sites used at the bottom, but you would have to search for the specific recipes.
Eh, I got this once, too. It was specially face-palming because OP of that thread requested advice about a beef and vegs dish, and I suggested him to sub MSG with soy sauce. Typical witch hunting mentality, that’s what happens when you don’t kick out assumptive and context-ignoring people.
That’s rather curious to read, when you’re from a chunk of Latin America where MSG was never seen as a big deal - it’s that stuff that you’d sprinkle over rice croquettes, or use in some Asian dishes, and… that it? The only times where I’ve found people claiming headaches were on the internet. (Usually known by the name of a Japanese brand.)
I tend to avoid it though - at least pure MSG is boring. Soy sauce, beef broth, tomato paste, Parmesan, those are usually better - because they’ll give you that savouriness plus other flavours. And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.
And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.
Hard disagree.
I’ve experimented a lot with my meats (I like to bbq steaks and make jerky) and seasonings, and I can definitely notice a huge improvement when I use Accent (pure MSG) over when I don’t, even when it’s the only thing not shared between two pieces of meat cooked together.
Salt + pepper is good.
Salt + pepper + MSG is even better.
Salt, pepper, onion powder, garlic powder and MSG is the GOAT.
food
Newest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.