I guess #introductions are in order. Hello, my name's Elisha! Other than writing, I've been taking up cooking to pass the time during this pandemic. I like to bake but my skills are probably more Nailed It! material than The Great British Bake Off - here's a cake I made to prove it. Anyway, nice to meet you! #chocolate #cake #baking
hi i’m fanny! my main is over at @shade. i’m an artist and a stay at home parent and my favorite things to make are desserts and breakfast. i’ve been “””seriously””” baking for ~15 years now and i really like learning about the science behind it and experimenting with my own recipes.
i don’t have much else to add except i’m excited to start posting more about my baking adventures and trying recipes from y’all!
here are some cakes i’ve made 🖤
Excellent post on the medieval conception of debt, why debt is immoral, and also imaginary.
Referencing a David Graeber discussion “On harmful jobs, odious debt, and facists who believe in global warming”
I was interviewed by Vivaldi recently and the posted the blog today.
Check it out here: https://vivaldi.com/blog/thinkprivacy-recognises-vivaldi-browser/
What do you use to manage your recipes? I used pepperplate for a long time until they killed their free tier a couple of months ago, then I switched to recipesage.com, which has been fine so far. The 'import recipe from URL' feature works pretty well.
Speaking of recipe URLs, shout to @cuttlefish for turning me onto the 'Recipe Filter' plugin for FireFox: https://addons.mozilla.org/en-US/firefox/addon/recipe-filter/
When you hit a recipe blog page, it attempts to isolate the actual recipe and pop it right into a modal div so you don't have to scroll past 10,000 words of blather; it is life-changing!
And so, I finally realized what I had been doing wrong with my instant pot -
"Food Burn" happens when I switch from saute to pressure cook instantly. To prevent that, I turned it off for awhile after sauteing, let everything just chill for a bit in there (5 minutes should be enough), before putting on the lid and setting it to pressure cook. Solved!
Friendly reminder not to use the same password across sites!
The #livejournal data breach that spammers have been using to zombify dreamwidth journals for the last couple months has finally been uploaded to HaveIBeenPwned: https://dw-news.dreamwidth.org/40167.html
Squirrelitude also has a great explanation of why this breach might be particularly problematic: https://squirrelitude.dreamwidth.org/96402.html
Well, it's Noah! I'm a small account, and if you know me at all, it's for two things: pictures of Clark and food threads that border, perhaps, on the overlong.
I work with almost any kind of food—Puerto Rican/Cuban, Tex-Mex, Korean, Indian, and vaguely Southeast Asian—but I'm usually at my best when making big batch stuff like casseroles, roasts, rice and beans, etc. I like to experiment with weird mixes of flavors, spice mixes, etc.
Lately, I've been getting into making ice cream, syrups, and other kinds of non-bake sweets, since I'm still not great with the slower fire.
It's Louisa! I've been around the fediverse for a couple of years now, if you know me you know I love to cook and eat and talk about food
My parents are English but I grew up in the northeastern US, so my strengths are in those regions' foods, but I love to experiment and try new things
Here's some things I've made
spice blend today (unmeasured):
- garlic powder
- onion powder
- chili powder
- lil bit of cumin
- like, way more Cayenne pepper than I should have put in there. entirely Too Much.