@Julia hello and welcome to Kith Kitchen! If you need any help getting started just let me know!
Some scientists are trying to use gene editing to make a spicy tomato.
Is this good or terrible? I'm not sure.
https://radar.squat.net is an alternative and radical events agenda. It lists events at autonomous and community spaces that are generally either free or entry on donation
It would be great to see more events from other places around the world listed.
*please boost for visibility*
Looking for recipes that will encourage me out into the garden to pick the leeks, I have come across Sage and halloumi roasted broccoli with leeks ( https://www.olivemagazine.com/recipes/vegetarian/sage-and-halloumi-roasted-broccoli-with-caramelised-leeks/) which looks lovely and Cheddar, leek and amaranth flapjacks, which are intriguing: https://www.olivemagazine.com/recipes/vegetarian/cheddar-leek-and-amaranth-flapjack/
(That’s the UK flapjack, not the American meaning.)
On with the #sourdough again. I cheated and put extra yeast in this time
Cuisines I like, apart from the hodge-podge German-US collection of dishes I picked up over the years: Indian, Italian and recently I've developed a curiosity about Japanese kitchen.
I'm thawing some #sourdough starter I froze before Christmas, going to give Bread a go again
Let's talk about an often ignored but powerful kitchen tool — the pressure cooker.
It's a pot that builds up pressure. That's it. But pressure changes the boiling point of water, up to 120 C in most cookers. This means that dried beans which may take a day to soak and four hours to boil can instead be ready in 30 minutes.
Last year people were enamored with the Instant Pot®. Know what an instant pot is? A pressure cooker with a built in timer. A stovetop cooker is much cheaper.
I've been cooking since I was literally tall enough to reach the counters. I love all kinds of cooking, and I love sharing it with friends.
For the past few years, I've been especially interested in historic cooking, mostly in the periods of the 15th through the 19th century.
I intermittently post articles on historic cooking to https://butterthesizeofanegg.com/
As I write this, I've got a leg of lamb in the smoker, and a loaf of bread baking.
@shatteredgears welcome, thanks for joining! I'm looking forward to reading about historic cooking
@tim welcome into the fold!
@Alcstrt welcome to Kith kitchen!
Call for participation!
Over and Out.
@ickle hello and welcome!
Cumin-crusted Chilean sea bass for dinner tonight! Lots of omega-3s in this "sea bass" which is actually a toothfish.
Admin. Not a funny admin, but admin none the less.
All about food, friends, cooking and community.