Pretend you have a fully functioning kitchen and filtered water. There is no limit to how much food you can bring, but you have to carry it. What would you bring?

Checkout details in data slides

• slide 1: Geo price in USD (image attached)
• slide 2: Price list (in USD) & change in last 6 months
• slide 3: Working hours to afford a big mac, price / hourly minimum wage

• Least hour states Washington: 0.293 Maryland: 0.298 Connecticut: 0.303

• Most hour states Wyoming: 0.734 Oklahoma: 0.712 Idaho: 0.707

hour = avg latte price / minimum wage rate

https://x.com/data_graffiti/status/1782465480437137531

Hand-made Pappardelle in an Arrabbiata sauce with garlic bread.

https://archive.is/NHhH1

A few years ago I got a Gorilla brand granite mortar and pestle. I seasoned it as directed and got quite a bit of use out of it, then I stopped cooking for a while and it got kind of...well, gross. It's possible that I spilled something on it, but portions of the bowl and exterior are a darker color now. I guess I'm afraid with the relatively porous granite that it's full of rancid garlic effluvium. Does anyone know how to clean this thing? Should I just pitch it?

Before: https://imgur.com/a/lWyQNGH

After: See Google album link (I tried again to use imgur and my phone crashed 😆)

Alt share because imgur is being a pain: https://photos.app.goo.gl/LzXZoxnhdEvmQHug7

Edit: Edited to include links to "before" images. Edit #2: Added a backup Google album Edit #3: Added after images to Google album

Am trying to make a dark rye loaf like you'd find on a stall or in a shop. Not the really dense 'pumpernickel' style but round or oblong tin shaped.

Have tried various percentages of strong dark rye, muscovado sugar and black treacle but the loaf is still not that dark. I did try some cocoa in one loaf but that just gave an odd colour.

Am using a Panasonic bread machine and in over 5 years it's only ever produced a couple of duff loaves - which were down to me (forgetting yeast, mixer blade or water) and often use it for the dough function and then finish in oven. Am not averse to resorting to full manual though if needed.

Any ideas?

TIA

Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.

Left is with onions and herb de province, right is artichokes and dill, both were tasty.

I started making dehydrated meals for lightweight camping situations, but now I've gotten hooked! I bring dehydrated meals with me on long road trips to save time and money, and even have started bringing them to keep in the cupboard at work for when I forget a lunch. All I do is take a wide mouth thermos and put the dehydrated food in and add 1.5x volume boiling water, seal the thermos and let it sit 15-20min. For soups or wetter dishes sometimes I add a little more hot water just before eating.

Anyone else have good dehydrated recipes for me to try? Right now I'm loving this beans and rice one as a base because I can so easily make variations, like adding powdered eggs and make breakfast burritos.

Caramelized onion, garlic, basil, and goat cheese Dutch Baby breakfast from this morning. Definitely going into the favorites category.

They keep their flavor when I fry them, but I'd like to cut down on fried things.

Non bake cheesecake with gingerbread crumble, mascerated berries.

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Coffee is one of the most widely consumed psychoactive beverages on the planet. Nearly every country, region, and culture has its own unique way of preparing and consuming coffee. There's nothing simple about coffee. Those beans in your kitchen are the sum total of a complex series of interactions between international corporations, roasters, shippers, marketers, wholesalers, and even the growers who put the seeds in the ground. It's complicated.

Below we bust some of the most common coffee myths and misconceptions, to help you become a more informed consumer of this deliciously bitter elixir.

1. Coffee Is Not a Bean

Coffee isn't a bean, or a legume like many other foods we call beans. It's a seed! Technically, it's the endosperm (pit) of a berry. Initially, it's wrapped in a thin red fruit that's peeled off during the cleaning process. Then it's a light silvery green color until it's roasted.

That doesn't mean you can plant your beans and grow your own coffee trees. The beans we grind up and brew are not plantable anymore, due to the roasting. Even if they were, it can take years before a coffee plant is mature enough to produce the berries that contain the coffee bean. Not to mention, Coffea arabica (the most popular cultivar) grows and thrives only in a few places in the world. It's a demanding little plant with very particular climate needs—which brings us to our next point.

2. European Coffee Isn’t From Europe

Coffee beans don’t grow in Europe. They grow in Central and South America, East and West Africa, the Arabian Peninsula, parts of Asia, and the Pacific. So if you’re buying expensive imported coffee from Italy, France, or anywhere outside of these regions, you’re likely getting pretty bad coffee (unless you live in Italy or France, that is). That's because the best-tasting coffee is always roasted shortly before it's consumed.

If your coffee beans say they're from Ethiopia, that's where they were grown. But if the bag says they're from somewhere in Europe, it likely means the coffee was roasted there, and that's bad. Roasting brings out the flavors in coffee, but those flavor compounds start to break down shortly after they're roasted. Coffee roasted outside your locale has likely sat in a shipping container or cargo plane for a long time. So when it arrives, all those flavors that make the coffee so tasty in a Parisian café have greatly degraded.

That's why my advice is to always buy locally roasted coffee beans and grind them at home (with a burr grinder).

3. Dark Roasts Don’t Have More Caffeine

We often hear that darker coffee is “stronger,” meaning it contains more caffeine, and that's not exactly true. When green coffee goes into a roaster, it's literally just roasted to different levels of doneness—just like your morning toast.

Blonde roasts are among the lightest-roasted beans, and because they don't spend as much time cooking, they actually contain more intact caffeine compounds than medium- or dark-roasted beans. Heat accelerates chemical interactions, which means it also breaks down caffeine compounds. So it stands to reason that the longer a coffee bean is roasted, the less caffeine it's going to contain when it's ground up and brewed.

Dark-roasted coffee has stronger, bolder flavors, but it doesn't contain more caffeine. You might see dark-roast coffee labeled as French roast or Espresso roast, but that just means the beans are likely roasted longer to get a richer, toastier flavor.

A mini myth bust: There is no such thing as an espresso bean. Coffee for espresso is just regular old coffee that's ground very fine.

4. Starbucks Coffee Isn’t Burned

Some coffee aficionados turn their noses up at Starbucks coffee because of its typically toasty and smoky flavors, but that's not the result of Starbucks mishandling its beans. It's a billion-dollar corporation, and as with all fast-food joints, the goals of a giant coffee roaster are a little different from those of your local roaster.

Starbucks coffee can taste “burnt” because the default roasts it ships to every one of its stores are typically on the darker side. There's nothing inherently low quality or less than about dark roasts. A dark roast can be every bit as good (or every bit as bad) as a blonde or medium roast. For Starbucks, a dark roast is just an easier way to maintain a consistent flavor profile in every Starbucks location. Just like with a McDonald's, the goal isn't delivering haute cuisine but a product that tastes the same no matter where you buy it.

That said, Starbucks (and other mass-produced coffee) falls prey to the same issues that make buying roasted coffee from another country a bad idea. Because it makes coffee beans on such a large scale, you never know how long they've sat on a shelf or how far away they were roasted. (But hey, given that coffee is often a lesser ingredient in Starbucks drinks, you may not care.)

Tip: If you want good, flavorful coffee for home, find a local café that roasts its own beans. I guarantee there's one within 100 miles of you, and they're going to produce coffee that tastes much better than anything a mass producer can make. Check out our guide to the Best Coffee Subscriptions for some suggestions that might be local to you!

5. Decaf Is Good, Actually

Decaf coffee is unfairly maligned. It's often associated with lower-quality flavor and coffee drinkers who aren't “real” coffee fans. Both of these things are false. That's just plain old gatekeeping.

There are plenty of reasons to drink decaf coffee. You may have a caffeine sensitivity, or you may just enjoy the taste of espresso after a meal without having to pay for it by tossing and turning in bed all night.

There are a few different ways coffee is decaffeinated, but the Swiss Water process produces, in our opinion, the best decaf coffee. Using this process, the unroasted green coffee beans are washed in such a way that much of the caffeine content is extracted prior to roasting. The roasting lowers the content further. Extracting the caffeine in this gentler way preserves the flavors of the coffee bean. The carbon dioxide process is also good. Thankfully, Swiss Water actually has its own coffee subscription now (we've tried it, it's awesome), so you can just sign up and get great-tasting decaf shipped right to your door.

Other methods of decaffeination typically involve chemical solvents that can affect the flavor of the coffee. So next time you're shopping for decaf, be sure to check the bag and see which decaffeination process it uses. It should say “water processed” or something similar. This directory site may also help you find good decaf brands.

6. Coffee Doesn't Stunt Your Growth

I heard this one so often growing up, and given the amount of coffee I drank at all stages of my adolescence, it's pretty funny now considering I'm 5'10" and I have back pain. If only coffee had stunted my growth. For real though, there is no medical evidence that links inhibited growth in children to coffee consumption.

How this myth got started is a subject for debate, but there are a couple of leading theories. The most intriguing theory, as outlined in this piece from Smithsonian magazine, suggests it was started by C. W. Post (the Post cereals guy) in turn-of-the-century advertisements to promote his coffee alternative, Postum.

That begs the question, is coffee bad for children in other ways? Naturally, that's a matter of some debate. The American Academy of Child and Adolescent Psychiatry unequivocally advises against children under 12 drinking caffeine of any kind. Canada's recommendations offer guidelines for how much caffeine is safe for children and adults based on their age and weight.

The European Food Safety Authority offers similar advice and goes a step further, advising that 3 milligrams of caffeine per 1 kilogram of body weight is a good guideline for children and adults. According to the EFSA, this amount is considered a dose with “no safety concerns," since the metabolic clearance rate (how quickly the caffeine is metabolized before being excreted) for children and adults is about the same. This means if you consume this amount of caffeine it's likely to have a very minimal impact on your cardiovascular system before it exits your body, whether you're a child or an adult.

The interesting thing is that these health authorities are ultimately interpreting some of the same data. Many American studies and European studies reach the same conclusions: In high doses, caffeine can have negative health effects for children and adults, the effect of caffeine on childhood development is inconclusive, and small amounts of caffeine are well tolerated in adults and children. This illustrates how your cultural context can significantly impact how this issue may appear to you.

In Europe, Central America, and South America (and many other parts of the world) drinking coffee is normal for adults and children, and the medical literature from those regions tends to support the idea that a small amount of coffee is OK for kids. These are also regions where barring or discouraging children from consuming coffee would exclude them from a part of their culture. In many parts of the US, on the other hand, it would be considered unusual for young children to drink coffee at all, and advice from the American medical community reflects that view.

I wish there was a more definitive answer I could give you. If you're wondering if it's safe for your kid to drink coffee, it never hurts to just ask your doctor, since even the experts can't seem to agree on this one.

7. Coffee Doesn’t Sober You Up

We've all seen those scenes in movies and TV shows where a drunk character is handed a cup of coffee and told to sober up. Unfortunately, coffee can't magically make you un-drunk. Alcohol is a depressant and can make you feel sluggish or drowsy, and caffeine, being a stimulant, can make you feel alert or awake. Together these two chemicals don't cancel each other out. According to the CDC, caffeine has zero effect on the metabolism of alcohol by your liver.

Mixing caffeine and alcohol can have other effects though. Because coffee can make you feel more awake, it can make you feel less intoxicated, which the CDC cautions can lead to overconsumption of alcohol. The Four Loko effect, if you will.

was just wondering if anyone had any great homemade breakfast recipes to share! I'm notoriously picky but wanted to start off by sharing my favorite baked oatmeal. a family member got it's recipe from a bed and breakfast, and I'm obsessed with it.

bed and breakfast oatmeal

• 3 cups oatmeal
• 1 cup brown sugar
• 1 cup milk
• 1 cup oil
• 2 eggs
• 2t baking powder
• dash of salt
• mix together and pour into casserole dish
• bake at 375 degrees for 40-45 minutes

some optional things I've taken to adding are walnuts, vanilla extract, almond extract, and/or cinnamon. if you add the extracts, I would recommend adding a bit more oatmeal to compensate. and if the middle of it doesn't seem quite baked (I've had this issue before when I'm too eager to eat it!) then I would let it sit outside the oven for like 5 minutes or so.

I've also shared these breakfast cookies before as well, but I thought I'd share them again.

anyone else got recipes to share?

So today is my birthday, and I'm wanting to cook myself something special! I have carte blanch to make a huge mess that my partner will clean, so I'm rearing to throw down. What are your fav celebratory meals? Could be simple, could be complicated, could be expensive, could be cheap af. Just looking for some inspiration. Anything from dino nuggies to beef wellington! Thanks in advance!

Why are store bought whole pickled beets so much smaller than the beets you'd buy or harvest fresh? Are they picking them when small? Whittling big ones down to one-bite size?

It's a weird question but my internet searching just keeps bringing up the same pickled beets recipe on 45 sites. I don't want a recipe, I want answers to life's burning questions!

This was a couple of days ago, but I didn't see any other posts about it on Beehaw so here it is.

I've got a simple chickpea salad recipe that I would like a quick and simple alternative for. The recipe makes 10 servings.

8 cans chickpeas drained

1 bag frozen chopped onions

1 bag frozen chopped spinach

680 grams plain nonfat Greek yogurt

160 grams hot salsa

Tajin powder added to servings individually to taste

I'm not looking to replace this completely, just something for an alternative and to fill in when I don't have any made up. The alternative doesn't need to similar in taste but some nutritional aspects are important. It needs to be 400kcal or less and have at least 20g of protein and 10g of fiber. I know that Soylent and Huel fit the bill but I'm hoping to find something I can get at Kroger.

geteilt von: https://feddit.de/post/9297752

> Has anyone experience how bad the proriatary software is on such machines? > For Kenwood there is an app (Kenwood World App) which apparently guides you through the cooking-process. > Does anyone have a idea for how long this app or other apps from similar machines will be maintained? > Does anyone have experience of using such a device without an internet connection? > > I am sure that there wont ever be a simple foss app which can connect to such a device, but how bad is it? > I am worried that the new Kenwoods wont be as durable as the old one I had (had it handed down, was around 30yo), because the software will be discontinued. > > Looking for people with experiences with such machines and their software-side.

cross-posted from: https://lemmy.world/post/11294896

> So I have been trying to make my own tortillas. I’ll found a recipe online that was flour, water, oil, and salt that seemed decent but wasn’t very good. I essentially made tortilla shaped crackers. I’m high altitude, but with nothing rising I’m not sure that matters? Anyone have a good recipe they can share? I’m kinda going for authentic styles that you would get at a taco shop. > > Thanks!

Someone posted an olive oil cake recipe here a while ago. I found and made this one, super good

I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.

However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don't season them to offset the saltiness.

Any suggestions on how to make this pizza perfect?

Wild freshwater eels are at risk of extinction due to overfishing but their meat can now be cultivated from cells

Served with oven roasted broccoli and demi-baguette toasted with garlic butter!

• 8oz. Broccoli florets
• 1/4 oz. Rosemary (finely chopped)
• 10oz Pork Chops
• 5tsp Balsamic Vinegar
• 2 tsp sugar
• 4 TBSP Garlic Herb Butter
• 1 TBSP Cooking Oil
• ~1oz Chicken stock concentrate
• 1/4 cup water
• Salt & Pepper as desired

Preheat oven to 425f, halve the baguette and set in toaster (but do not toast) while you wash & dry produce. Cut broccoli to size and put on baking sheet, drizzle oil, salt, and pepper. I also added just a bit of dried basil. Roast on top rack until browned, 15-20 mins. Make sure you set your timer loud, mine was going off for 5 minutes. That said, still great, they were like chips :)

Once that's going, strip rosemary leaves from stems and finely chop leaves for 1tsp. Pat pork dry and dry season with salt and pepper (I did both sides salted). Heat a drizzle of oil in a large pan over medium high, add pork and cook until browned and cooked through, 4-6 minutes per side. Once done, transfer to cutting board or plate. Check on the broccoli if it hasn't come out by this point.

You can also sub other meat like chicken or beef, roughly 3-5 mins per side or 4-7 minutes per side.

It says to wipe out pan, but since I know what's in it I decided to just add another drizzle of oil and use the current season in addition.

Add chopped rosemary cook and stir until fragrant, about 30 seconds, then stir in stock concentrate, 1/4 cup of water, vinegar, and 2 tsp of sugar. Bring to a simmer and cook stirring until reduced slightly over 3-4 minutes. Season "generously" with pepper (I am not huge on pepper so I did a little more than I usually do, it was pleasant). Turn on the toaster for the baguette. Turn off heat then add about 2-3 TBSP of garlic herb butter and stir until melted.

Once reduced, everything is ready to be plated! Serve the pork chop topped with the balsamic rosemary sauce, roasted broccoli, and baguette with garlic butter, salt and pepper to finish!

I very much enjoyed this one, this was the first time I have made pork chops myself and I think I did very well! I did overcook the broccoli but they were still very good, and the baguette and garlic butter were to die for.

Paired with a Deschutes Obsidian Stout, a bit of a chocolate-espresso with some sweet aftertaste before the bitterness sets in. It went very well with the Rosemary Balsamic reduction, which was very sweet as I think I added a bit more sugar.

All in all it was delectable!

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This was my favorite chicken but I don't remember how I made it aside from using honey and seasonings. Someone else ate most of it and left me the last piece which I dropped at 3am. I think that means I did a good job lol.

A delicious and easy go to!

Since my Nonna is long gone, I need a judgement:

Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste

Instructions: Dice the stuff that needs dicing. Start heating pasta water. Sweat the onions till translucent. Add pasta to pasta water. Add garlic to onions. Add ham to garlic and onions. Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl. Add peas to garlic, onions, and jam. Add some of the pasta water to the garlic, onions, peas, and ham. Drain the pasta and immediately toss with the egg cheese mixture. Immediately add all of the ham, peas, garlic, and onion and toss. Serve immediately with more mustard in the side.

En Guete!

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup olive oil
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon aniseed
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 180ºC (350°F).
2. In a large bowl, whisk everything together.
3. Pour the batter into a parched sheet pan.
4. Bake for 20 minutes.
5. Allow to cool before serving.

I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I'm not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it's sprinkled with almonds and sugar.

This is a simpler variation I make of the following recipes:

• Torta de aceite de la Serranía de Ronda
• Torta de pellizco de Ubrique
• Torta de Vélez

So I've eaten everything from sardines and toast to balut. I have never really found foods I don't enjoy, except for Indian food..and balut but that's a whole other story.

I find it's always the same, overkill on spices, sauce and rice. It's very unappealing to me for some reason. Almost seems very...lacking in textures, visuals and the flavors are typically just overpowering of cumin. Sometimes it's been fancy and I had sauce on rice, with a side of more sauces. There never seems to be substance to the foods but sauce and rice.

Granted I haven't explored too much with Indian food but it always looks the same to me. Saying just sauce might be a bit harsh, sometimes it more like stew because there's chunks of chicken or whatnot but it's always the same flavor.

Can you recommend something from Indian culture that isn't what I have described above?

Does asafoetida smell amazing to you? and if yes do you consider yourself someone with an accurate sense of smell (e.g. identify if someone needs dental work in a conversation, smell who someone has been hanging out with, identify spices and herbs used in a meal with high accuracy, identify the perfume someone wears etc)