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[da_nang]

I had my first Beyond Meat burger. Did a little test to see if it was as good as some say, though it wasn't blind.

Tastewise, you can tell the difference if you taste the cooked patties on their own. But the difference can definitely be masked by the bread, salad, cheese, and condiments. Good on them.

The packaging could be better so I don't squish the patties when trying to get them out.

The patties really like to stick in the frying pan. Minor complaints that can be overlooked.

The one major complaint is still the price. It's 3€ per patty, as opposed to their meat-equivalent competitor at 1.5€ per patty (or 0.21€ if you go for the highly-processed "meat").

On the plus side, though, less GHG. Supposedly. Don't know where they source their ingredients, the patties definitely cannot be sourced entirely locally. So some GHG from transportation.

[Superdorf]

Ooh, I've heard of those things! I was dubious at first, but I'm hearing good things about 'em... maybe I'll stumble on one meself someday.
So I recently discovered the joys of sour cream and cheese. Slap some sour cream on a tortilla, dump some cheddar on it, throw the lot in a microwave for 30 seconds-- it's a thing of beauty!

[Kagus]

I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.

But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!

[Jimmy]

I think I need to get a few more recipes in my rotation.

Currently I'm doing low carb meals, eliminating as much sugar and processed foods as possible.

So breakfast is three free-range eggs with salt-only bacon, lunch is home-made cauliflower soup, and dinner is free range chicken with balsamic and olive oil green salad.

I wanna put some salmon into the rotation, but it's hard to find ocean caught. Everywhere I try they only have farmed salmon, which is just incomparable to the genuine article.

I think I'll do a beef night soon, provided I can find time to stop at the asian grocer. Korean BBQ with kimchi and sesame leaf wraps sounds like a winner to break up the rotation.

The beef stock I use for the cauliflower soup takes ages, but it's totally worth the effort. First it's 40 minutes to roast the beef bones in the oven, then into the slow cooker with one brown onion, one carrot, a splash of apple cider vinegar, ginger, tumeric, garlic, star anise, cinnamon, rosemary, thyme, parsley, salt and pepper, filled with filtered water. Slow cook for 8 hours overnight, strain out the solid ingredients, and stock is done!

[Iduno]

I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.

But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!

A glass bottle (wine/booze bottle sized) works well as a rolling pin.

[Jimmy]

Kombucha soft drink is surprisingly good! I've relented and tried it after the grocery store had the litre bottles on sale, finding that I actually enjoyed having a few billion bacteria in my drink. Sugar free but still sweet enough thanks to stevia, and I'm thinking this one will be my go-to sweet tooth craving treat.

[Kagus]

I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.

But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!

A glass bottle (wine/booze bottle sized) works well as a rolling pin.

I ended up using a drinking glass, and I'm not exactly the most skilled when it comes to dough, so... The things were pretty thick and doughy. And my filling could have used a little work. Too chunky, leaving a lot of open space for air pockets.

But hey, they were edible! I didn't get sick or anything!

[Ulfarr]

I made some stir fried chicken and tagliatelle yesterday. The recipe itself is fairly basic ( 1 chicken breast, half a red onion, 1 green pepper, ~1,5 tbsp olive oil, ~1,5 cups of dry white wine, salt, ground black pepper, paprika) but what made me wanting to post about it is that using some of the pasta water to turn* the residue "sauce" from the chicken into a more proper sauce turned out really great.

I'm familiar with the more asian style of stir fried chicken and noodles that rely on soy or some other kind of sauce for its "wet element" so I wasn't sure how it would turn out.

*like you do in some variations of carbonara

[Kagus]

Teach the controversy: Tortelloni are just dumplings.

[nenjin]

Teach the controversy: Tortelloni are just dumplings.

Them's fightin words!

[Iduno]

Teach the controversy: Tortelloni are just dumplings.

Second-rate perogis/empanadas/pasties.

[Kagus]

I've been experimenting with tuna mixes (as in, canned tuna + mayo) lately, and found that cinnamon actually complements the flavors quite well and helps round out the taste while cutting down a bit on any remaining fishy notes. I was inspired to try and do something with this, so I decided to make a pasta salad with tuna. Grabbed some lettuce, baby spinach, spring onions, cherry tomatoes and a bit of lemon juice to go along, plus a tiny drizzle of olive oil (along with the tuna mix itself, consisting of tuna, mayo, bit of mustard, black pepper and of course cinnamon).

It's... Alright. I just feel like I put a lot of ingredients and effort into this mix for it to all end up turning out fairly... I'unno, uninspired? The cherry tomatoes are kinda the best part of the whole thing, and I don't really even like tomatoes.

[Ulfarr]

Hmm I wonder if swapping (the I presume boiled) canned tuna with a smoked variant will give your salad the oomph it needs.

[Jopax]

The tuna salad is farily basic in its flavor profile for the most part, I fear adding too much random stuff is gonna lead to a mess. Have you tried a red sauce variant? Basically a mix of onion, carrot, pepper and tomato with canned tuna added near the end, and if you want some more stuff in there, canned corn or beans works pretty good with it as well. Goes great with any sort of pasta and makes for a pretty good summer lunch since it's tasty both warm and cold and is fairly light and quick to whip up.

[nenjin]

Going to make Mom's Rigatoni tonight. Can't wait. Since I substituted Beef Stock for water in the sauce, the recipe has gone from good to orgasmic.