Füttere die Leere

feed the void, feed the masses, feed the endless static maws

[victusinveritas]

[elodieunderglass]

Oh bean

[hauntoblogical]

#what was that bean I wanted to grow on the allotment#an American high protein bean#sounded like a vegan orc bean

The beefy resilient grex?

[elodieunderglass]

It was the Beefy Resilient Grex!!!! Well done

[foodffs]

[foodffs]

Philly Cheesesteak Quesadilla Recipe

Follow for recipes

Is this how you roll?

[foodffs]

Tantanmen Ramen (vegan) Tantanmen Ramen with medium-rich broth, deep umami, sesame nuttiness and dazzling Sichuan spiciness. Topped with tofu, mushroom, and bamboo.

Recipe => https://gastroplant.com/tantanmen-ramen-vegan/

[foodffs]

https://www.bakingbeauty.net/blueberry-white-chocolate-chip-cookies/

[bunjywunjy]

That zoup looks really good! Would you be able to provide a recipe of some kind?

oh sure let me write it down before I forget

BUNJY RECIPE BOOK: TAX SHELTER CHICKEN SOUP

this is a variant on "marry me chicken soup", hence the name. it's really a type of tuscan chicken soup with midwest ingredients. I put dried peppers in mine, but you can omit those and it will still be insane.

YOU WILL NEED:

1 lb ground chicken

1 largish white onion, roughly diced

4 medium stalks celery, roughly diced

5 fat cloves of garlic, minced or run through a garlic press

6 cups chicken stock

4-5 handfuls of baby spinach

3 oz sundried tomatoes, cut into strips (the kind in the bag, not the kind in oil)

half a boxish of shell pasta

2/3 cup heavy cream

2 tsp smoked paprika

2 tsp dried thyme

salt to taste

splash of white wine vinegar

2-3 dried hot peppers (optional)

olive oil

INSTRUCTIONS:

in a heavy bottomed pot over medium heat, add a couple tbsp olive oil and brown your ground chicken until it's mostly cooked, then add the onion and celery. let it cook, stirring occasionally, until the onions are soft and the celery is cooked. add the garlic, thyme, sundried tomatoes, peppers (if using) and paprika, and stir just until the garlic smell has mellowed. add the chicken stock and scrape any browned residue off the bottom of the pot, then add the lid and cook until the tomatoes are hydrated. add the shell pasta and cover again until the pasta is al dente, then lower the heat to low, remove the lid and add the cream. stir to incorporate and add the spinach and stir around until it's totally wilted. add a small splash of white wine vinegar and salt to taste, and serve immediately. no marriage license required.

[passumbapper]

it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass

[passumbapper]

Fruited Lemonade That Makes You Reconsider It All

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

lemon, orange & cherry + brandy, bourbon, or rye whiskey

[barbreypilled]

when I tell u I had to scroll a week back in my twitter likes to find this video bc I genuinely couldn’t sleep until I did

[foodffs]

Frosted Lemon Poppy seed Cookies made with classic ingredients, plus fresh lemon zest to add bright, tangy flavor to the buttery sugar cookies!

https://familycookierecipes.com/frosted-lemon-poppy-seed-cookies/

[allhailthe70shousewife]

[omnivorescookbook]

Three Cup Chicken (三杯鸡) My Three Cup Chicken recipe is a savory dinner main dish featuring ginger caramelized in sesame oil, chicken wings braised in Shaoxing wine and soy sauce until sticky and glazed, and fresh Thai basil stirred in at the end.

Recipe: https://omnivorescookbook.com/three-cup-chicken/

[futtere-die-leere]

Void's Hot Drink Mixes

Hot Cocoa Mix

1 Medium Box Chocolate Milk Mix (the powdered stuff, traditionally I used Nesquik)

1 8qt box Powdered Milk

1/4 to 1/2 C. cocoa powder (dutch process cocoa is really good)

1lb Powdered Sugar (yes, 1lb)

A dash of salt

1 12-16oz bottle of Powdered Coffee Creamer

Cinnamon and other spices to taste

Mix all ingredients together in large bowl or container, store in tightly sealing jars. Sample as necessary, using 1tsp per 1/4 C hot water.

Instant Citrus Tea

2c Tang (I haven't tried this with off-brand orange drink, but i've been considering using that or other citrus drink mix)

1c Instant Tea with Lemon (this isn't the original recipe, but I don't remember the original ratios)

Cinnamon, Clove, other spices to taste (I highly rec using the cinnamon, and the clove adds some extra nice to it)

Mix all ingredients together in large bowl or container, store in tightly sealing jars Use 1tbsp per 8oz of water, hot tastes better but you can drink it cold too

[foodffs]

[foodffs]

BUFFALO CHICKEN MOZZARELLA BOMBS

Really nice recipes. Every hour.

Show me what you cooked!

[endothermicmammal]

That link is dead, but it’s saved on Archive:

Buffalo Chicken Mozzarella Bombs

  Can y'all tell I am crazy obsessed with wrapping things in biscuit dough? Pretty sure it's obvious since this is my third "bomb" recipe in

[foodffs]

Pumpkin Bread

Recipe:  https://sweetandsavorymeals.com/pumpkin-bread-with-cream-cheese-filling/

[foodffs]

5-INGREDIENT CONDENSED MILK THUMBPRINT COOKIES - With only five ingredients, this simple recipe for delicious thumbprint cookies combines the wonderful crumbly texture of shortbread with the sweetness of fruit jam.

Get the recipe: https://www.yayforfood.com/recipes/condensed-milk-thumbprint-cookies/

[memesandmylife]

hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard

i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.

that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.

happy cheffin! :)

[bemusedlybespectacled]

I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:

"Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)

"1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use

"Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)

"Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online

"Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either

"Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.

[unpretty]

blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.

[het-brunette]

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

There you have it. My four muffin tips for creating bakery style muffins.

[fool-errant]

[omnivorescookbook]

Guo Kui (Crispy Stuffed Flatbread, 军屯锅盔) My Juntun Guo Kui, or layered bread with pork, is crispy on the outside and tender on the inside with a rich taste spiced up with Sichuan peppercorn. If you’re into regional Chinese breads, this famous Chengdu snack is something you won’t want to miss.

Recipe: https://omnivorescookbook.com/guo-kui/