#foodlr

[brattylikestoeat]

[daily-deliciousness]

Chocolate loaf cake with chocolate almond glaze

[autumn2may]

fruit-in-jars 101 by Stacy Nguyen

"What is jam? What makes something authentically jam? Can bacon really be made into jam?

It was all very Existentialist.

The answer to those questions is a bit complicated and non-definitive. The U.S. FDA has defined jam and jelly in very specific and mathematical terms (such-and-such percentage of juice to fruit to water to sugar = jam/jelly); it also uses jam and preserve interchangeably, for the most part. While interesting, the FDA’s definitions did not matter much to me because the FDA wasn’t really using the terms in the way that we usually use the terms. Also, the FDA wasn’t comprehensive in its definitions. It didn’t tackle other fruit spreads like marmalades or curds, for instance.

The more I looked into, the more I thought, dude, this information would make a good infographic."

Update: Adding the artist's Instagram where she sells a lot more beautiful pieces!

[useless-catalanfacts]

Bread with tomato: the number one Catalan comfort food. With some cheese, cured meat or omelette, we eat it for breakfast, lunch, snack, or dinner. The bread can be toasted or not, you can rub some garlic or not; the ingredients that are always present are a loaf of bread, a tomato to rub on it (here we have tomacons varieties, which are small and mostly juice), a drizzle of olive oil, and some salt.

It's simply called "bread with tomato" (pa amb tomàquet, pa amb tomata or pa amb tomaca in Catalan, depending on the area/dialect).

Video by DailyCatalan (Instagram, Tiktok).

[keekthasneak]

Wagyu in Olive Garden

[daily-cats-post]

Food

[celestial-anomie]

[madewithonerib]

colourful aromatics looks like the French Trinity | via embermoonsworld

Caribbean/Mexican/Indian food trinity: Onion, garlic, peppercorns or chilli peppers. This combination brings pungent sweetness, sharp pungency, and sharp heat to a dish. Minced and gently sautéed in fat (oil, ghee, or butter) at the very start of cooking to release fat-soluble flavors. It is the base for many Mexican, Indian, Southeast Asian, and Caribbean curries, stir-fries, and stews.

French trinity mirepoix: Onions, celery, carrots (either 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot & celery.

Cajun / Creole Holy Trinity: Onion, Celery, and Green Bell Pepper (instead of chilli). Adding garlic to this mix is known as adding "the Pope". The essential foundation of dishes like gumbo, jambalaya, and étouffée.

Chinese Aromatic Trinity: Scallions (Green Onions), Garlic, Ginger. Finely minced or pureed & tossed into a blazing hot wok for a few seconds. Where it's found: The cornerstone of classic Chinese stir-fries, marinades, and sauces.

Spanish/Latin Sofrito: Onion, Garlic, Tomato, and Bell Peppers or chilli. Used to flavor beans, rice, meats, and stews across Spain, Puerto Rico, and Cuba.

How to use your specific Trinity:

Prep: dice onions, mince the garlic, slice your chilli (or crush your peppercorns).

Sauté: Heat oil in a pan over medium-low heat. Add the onions first until translucent, then add the chilli/peppercorns and garlic.

Avoid Burning: Keep the heat moderate so the garlic doesn't burn and turn bitter before the onion softens.

Build: Add meats, vegetables, deglaze with broth to form a rich, complex gravy