Can’t help but notice that while you’re complaining about the lack of content, you haven’t posted any to help add some. And no, we aren’t removing posts currently for not being tagged.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I’m with you on the salt and pepper. Love when it’s just full of the beef flavor. And yeah, I wish there was another way that the plastic bags. Ever since I started using a searing torch, I just love the crispy, even crust it gives. I’ll still throw it in a hot cast iron every now and then, but the torch is great. Especially on weird shaped things like poultry. Gets the entire outside nice and crisp. Plus it’s just fun to use.
That weird e-reader thing is one of the small touches I love about it. Among other things, it really gives the movie this out-of-time feeling. Which I think adds to the uneasiness of it as a whole.
How did this slip under my radar? I love Elijah Wood’s project choices the last decade. He takes chances and makes some weird stuff that I love. Thanks for the rec!
We definitely don’t want the community to be overcome with memes and while we don’t want to disallow memes all together, we actively monitor the communities for proper content. We want these communities to be about actually discussing food/cooking and helping eachother out mostly but having fun and laughing is very much a part of enjoying food, IMO. So memes will be allowed, but if it gets out of hand, we will make sure to let everyone know and discuss where to go from there.
Thank you. We’re always discussing ways to try to grow our community and Lemmy itself. And we try to involve the users as much as possible. I believe it’s their community and they should have a say in what happens to it.
Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn’t even think about anchovy paste. That’s something I keep forgetting to do with tomato paste as well instead of buying cans. But I don’t really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!