Show more

@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.

atlasobscura.com/articles/spic

Is this good or terrible? I'm not sure.

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.

radar.squat.net

#squattheplanet #freespaces #radar

*please boost for visibility*

Well I failed again to get a photo of the actual meal, but I have a picture of the aftermath

I'm cooking a moussaka tonight for a little dinner party. Trying to think of what kind of salad would go well alongside it... maybe something with a little orange in it-- or would that be weird?

Bread status: tasty!
I've put the rest of the starter in the fridge, hopefully I won't have to feed it for a few days until I want to make another loaf

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 ( olivemagazine.com/recipes/vege) which looks lovely and Cheddar, leek and amaranth flapjacks, which are intriguing: olivemagazine.com/recipes/vege

(That’s the UK flapjack, not the American meaning.)

On with the again. I cheated and put extra yeast in this time

So tomorrow is which means ! Not something my family actually celebrated growing up but I'll be sure to put on some mulled ale and have a good time

Do you have any traditions for this time of year?

Hello kitchen! I have been eating for about 20 years now, and I find myself sliding towards cooking every so often. I love vegetables and whole-grain bread. I live in Germany.

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 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.

Introduction.
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 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

Call for participation!

If you're into #python (#django) or #javascript (#vuejs) development and looking for a project that is driving social change and is owned and run by nice people who care about ethical technology and participatory governance then check out foodsaving.world/.

See the #35C3 talk: media.ccc.de/v/35c3-9882-the_f

Break things: github.com/yunity/karrot-backe + github.com/yunity/karrot-front

Over and Out.

Cumin-crusted Chilean sea bass for dinner tonight! Lots of omega-3s in this "sea bass" which is actually a toothfish.

cakestudent.com/cumin-crusted-

Show more
Kith Kitchen

All about food, recipes, and cooking.