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.
@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.
In my mind, the carbonara is the method of cooking the eggs using the heat of the pasta. The amounts were mostly eyeballed or controlled by the amount that I had in the icebox.
Ha! It does look tasty, though. And I appreciate that you seem to be poking fun at abominations upon the carbonara name, with an abomination upon the carbonara name.
A friend of ours had gotten some feet from someone at a fair and shared; after that I truly experienced the Baader-Meinhof Phenomenon. Apparently they contain glucosamine which is good for our good boy’s joints.
I have found that there are different skills you need to learn if you’re going to make food for 1-2 people vs 4 people or 6+. You’ll find that you can’t simply scale up every recipe you have and that some recipes would require a commercial kitchen to achieve for larger groups. The best you can do is know your kitchen and equipment and its limitations. For example, if I make crab cakes, I need a pan to fry them up in. My pan only fits 4 cakes and you need 2 per person. So what is the solution if I’m cooking for 4 people? You can add another pan if you have one and have another burner open or you can set the oven to a low temp to keep the first batch warm while you cook the second batch. Some items I will cook in the oven instead on the stove if I’m cooking for more people, but then you need to make sure you’re not using the oven for something else. Aside from that, lots of things scale up well. I’m actually living temporarily with my parents and will scale up certain dishes simply by doubling the amount. If I make pesto with chicken, I have a large cast iron pan that I cram 4 chicken breast halves into and then add pasta to a pot in twice the quantity. Then of course there are large scale meals. I’m taking 6+. I usually try to utilize an outdoor grill in this case and make lots of sides ahead of time that can be served cold or warmed up. I hosted Thanksgiving once and I had to make a planner for the meal to make sure I had all the pots and pans I needed at the right time. Don’t know how people do that every year, but it was fun to do once and I learned a lot. I had to cut dishes out because I only had so much oven space or burners or dishes to put them in. In the end, you’ll learn with practice.
I’ve been vegetarian for 22 years or so now, and the recent uptick in vegan food reminds me of the early years of being vegetarian. When I first started there were very few options to eat out where I lived (more rural area didn’t help) and not even a lot of good grocery options. Eventually places started offering in house attempts at vegetarian mains, which led to wildly variable quality, and eventually we saw some standardization across restaurants. It’s rare now to get a vegetarian dish at a restaurant that is terrible.
The article mentions mass market vegan butter being pursued, which makes me hopeful that restaurants will start introducing more vegan meals, and upping their game on that front. The more options for people the better, and as much as the article romanticizes the boutique shops with their in house versions, that isn’t achievable for most restaurants who would otherwise tuck one or two options into their menu.
It depends if you can get it where you are, but Flora plant butter is really good, I’ve used it for cooking and just as a spread and seems to work well.
Over the past five or so years, I’ve watched the vegetarian frozen food section at my supermarket expand from one little freezer door with some Annies meals and Bocca burgers to five or six sections carrying even generic store-brand vegetarian and vegan meals. I don’t often buy prepared food but I like walking by to see what they have. Same with milk options - it went from a shelf with either soy or almond to a full section of different nut milks and flavors.
Some of the wildest changes to me have been at festivals and events. It used to be that you got french fries or onion rings or popcorn and that was about it. Then they started making efforts, as misguided as they could be, like just slapping steamed veggies on a sub roll and calling it done, or serving pasta and plain tomato sauce. Now I go to festivals and there’s usually at least one really good vegetarian option at every stand, if not an entire stand serving just vegan and vegetarian options. I look forward to seeing what unique choices there will be rather than trying to eat ahead of time so I don’t have to worry about it.
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.
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