Pinned post

time!

I'm splitting my cooking content over to this account so I don't need to CW all my food posts :)

I like to bake bread, cook big batches of things that I can freeze leftovers of, and eat all sorts of delicious things 😁 I am known for my frequent avotoast posts.

Here's a sample of some things I've cooked up lately!

Pinned post
Pinned post

Some pretty things I've made recently: homemade Caesar salad (with homemade croutons!), white bean bruschetta, more salsa.

Pinned post

Was really craving lamb gyros but that's not exactly something you can get during shutdown so I present to you: 100% from scratch including the pita home gyros 🥙

Pinned post

The amazing four-course meal for a friend's birthday dinner! Flammkuchen, arugula and fig salad, cream of chanterelle soup, and a BLAT with a beer-battered buffalo "chicken" cutlet. All vegetarian!

Cooking with another can of pinto beans that I myself at home instead of popping open a metal can from the pantry and it's hard to describe my emotion. Awed? Like. I *did* that

The most bizarre part of tonight's cooking was that the bag of yellow onions I bought last week were basically all rotten. I've never gotten such a bad bag before! My groceries were delivered so I didn't pick them, and they were out of stock of the loose yellow onions so maybe that's why...

Show thread

More "healthy" food from the meal service: kale salad with chickpea, cranberry, roasted carrot, and a chicken stew

Show thread

it looks like tomatoes with basil leaves, but it's really... pitango (surinam cherry, aka eugenia uniflora) with nana (probably mentha longifolia)! God willing, in a few weeks time it's going to be a wild kind of #vinegar.
the other jar's the weekly #PickledGarden, this time with both garlic and dill #flowers 💐 yesterday we ate last week's gardens and it was perfect.
p.s. almost everything from the #CommunityGardens 🌇🌄🌳

@plants @plantifa #plants #JarsOfTheFediverse #food

#TIL that the Edmonton Public Library, in Edmonton, AB, Canada, has a seed library. It offers a collection of free seeds that you can "borrow, grow, and share."

This is so wholesome and fantastic I think I'm going to lose my sh*t

epl.ca/seeds/

@plants #gardening

Finally got around to making the chili tonight before everything in the fridge started going bad...

I forgot about the frequently asked questions section on my recipe post 🤣

Show thread

I'm currently on medical leave and struggling intensely with basic tasks such as eating/cooking. Finally convinced myself to try meal service from a caterer (pricey!!! but also less than I expected?) as a short term thing while I'm on leave. It was so gooooood 🥙

I picked the loaf of bread avatar because I figure profile pics show up without a CW so for folks who don't wanna see food, I wanted to pick something that wasn't obviously food. But I think I'll definitely update the banner...

Any suggestions or requests? 🤔

Show thread

I'm thinking I might redo my intro post, as well as my avatar and cover photo... it's been a super long time! I've not changed them in 5 years since I joined 😱

Popped open some canned , and making more to can! I can't believe how firmly attached this lid was on my pinto beans, it took quite the effort to open.

For dinner, ayocote amarillo with a fried flour tortilla. I'm canning just two pints---the beauty of pressure canning in the instant pot max! The rest will go into chili ala hashman.ca/chili

Every time I make Kung Pao chicken it turns out a little different, it is delicious every time though.

Last night's dinner, slightly simplified Char Siu pork on a baguette with mayonnaise, Swedish style pickled cucumber, and coriander.

Had some ground elk meat so I made some patties and a pan sauce with cream. Served it with mashed potatoes, macerated lingon berries, and Swedish style pickled cucumbers.

It's spring in the Northern Hemisphere, so time for an annual PSA. This is an article by Harold McGee, seminal food scientist, on a simple way of extending how long fresh berries, grapes, and stone fruit will keep.

curiouscook.com/site/2009/08/p

I've used this method every year since first reading it. It works great.

First course. Hand made potato gnocchi, fried in sage butter and served with sautéed kale. #food

Show thread
Show older
Kith Kitchen

All about food, friends, cooking and community.