Tried a new recipe: crispy teriyaki tofu.
The tofu itself was amazingly crispy and I'll definitely do it again.
The teriyaki sauce was a salt bomb. I may try it again using like half the amount of soy sauce but in the recipe as written I can't recommend it.
Also @masu 's mashed potatoes were perfect as usual. She has secret techniques.
Sunday pizza! @masu is the master of pizza. I'm just a helper for this recipe.
Canada has a new food guide!
Less meat, more veggies, less carbs, more whole grains. The site includes government-approved recipes. You bet I'll try making some of them.
vegetarian pet peeve: tofu Show more
I like tofu, if it's prepared as tofu, not meat replacement.
What I don't like is the way people just toss it in a dish where they would throw in meat otherwise. Some dishes don't even need that, e.g. if you already have a rich creamy sauce. In other cases, tofu needs a different preparation.
Doing tofu justice is, IMHO, an art unto itself.
Also, if you *want* meat alternatives, tofu is not the only one.
On drawn butter sauce
Canada has really nice food from European and Asian traditions, but when asked about things that are unique to our culture, it's quite embarrassing. "Umm we have these potato chips... that taste like ketchup... sorry?"
Books recommendation on farming Show more
What are good books on farming: organic, small scale, intensive, soil regenerarive practice, closed system.
Something for beginers preferably, but anything interesting goes really.
Boost appreciated obviously :)
Nova Scotia oat cakes!
These are much sweeter than Scottish oat cakes. More like a salty oat cookie. But they're easy to make and taste really nice.
Some scientists are trying to use gene editing to make a spicy tomato.
Is this good or terrible? I'm not sure.
@sixohsix the report looks like it's missing the big problem with almonds, which is that they're almost all grown in California which has been experiencing a lot of drought over a sustained period. The almond cultivation has to be distributed a bit more evenly for it to be less impactful, in a nutshell.
I was listening to the Science Vs podcast about non-dairy milks. I always wondered how much environmental damage they did. Like, I remember reading about how much water almonds require to grow, and how that was a problem when California had a drought.
But guess what? Any non-dairy milk (soy, almond, oat, rice) only uses 1/10th the resources of the equivalent amount of dairy milk.
@sixohsix This thing is a major piece of machinery. It's Systematic. Hydromatic. Ultramatic. Why, it's... well it's my oven. :p
I'm a fan of cold bean salads. They're easy, filling, and tasty. And I'm especially fond of using Tepary beans.
Tepary beans are especially good for cold salads because they are small, and stay firm after cooking.
For this salad, the beans were cooked, drained, then rinsed with cold water. I then added diced onion, green pepper, celery, shredded carrot and chopped parsley. I then tossed it with italian dressing and salted to taste. Just before serving, I added the juice of a lime.
I'm trying to read a cookbook from the 18th century. Here's a recipe from it:
_To make a Savoy Cake._
TAKE the whites of six eggs, with some flour and sugar; beat the yolks and sugar together: mix it with the whites whisked stiff, then put in the flour, and bake it in a gentle oven.
That's the entire recipe.
How much flour and sugar is "some"??
All about food, recipes, and cooking.