We could tag the titles of posts, for types of post or food, say [BBQ] at the beginning then space and the title. I saw others are using [Homemade] which is awesome. By having it at the beginning it’s easier to scan. Maybe another for [Cookbook] – any other tag examples we could do?

Update 2023/07/27:

• If your post includes a recipe please tag [Recipe] at the beginning of the title.
• If your post is something you cooked, [Homemade]
• If your post includes external resources (cookbooks, etc… ) [Resource]
• If your post is something you just ate [Foodie]

Thoughts?

For cheesemongers in the United States, these should be creamy times.

“The Big Cheese,” a documentary about mongering, opens at the IFC Center in Manhattan next month, bringing the arts of slicing, wrapping and spieling great cheese to the big screen. Last year, the gold medal at the Mondial du Fromage, a biennial cheesemongering competition in Tours, France, was won by an American for the first time, the culmination of the home team’s decade-long quest to gain the respect enjoyed by European mongers.

There are reasons to celebrate on the public-health front, too. A wedge of cheese reigns in glory near the top of the newly inverted food pyramid the federal government put out in 2025.

Few mongers are cheering, though. They are deeply anxious about the future of their profession.

A chaotic barrage of tariffs and a war in the Middle East have driven up the prices of many cheeses, both imported and domestic. Grocery chains increasingly stock grab-and-go hunks of cheese vacuum-sealed in plastic, slashing jobs for mongers and selling at prices that independent counters can’t match. Smaller stores have trouble finding bright, curd-curious young people who will take minimum-wage pay or just above it to work on their feet all day caring for dense wheels streaked with entrancingly pungent blue mold and luxurious triple-cream rounds that drip like honey.

Kind of a local post for the Pittsburgh region.

Our local Turners Dairy informed my grocery store that they had a new time-limited Strawberry Lemonade, so my manager bought a case. It came in today, and I snagged one to try it. (I’m typically a Snapple kind of guy).

Ok, so not trying to be too rude to Turners here, but what they actually did was combine their Lemonade with an orange concentrate, which they are marketing as Strawberry Lemonade. Total bait and switch. It has no strawberry at all. Not ingredient-wise. Not taste wise.

I for one think its total shit. If you are in this region, and are curious to try it, just don’t. And if you work for Turners, please learn to understand the difference between strawberry and orange. They’re not even in the same family of taste.

biancazapatka.com/en/best-vegan-lentil-soup/#reci…

I just made some, pretty much like this recipe. It tastes amazing. Always buy the cheap veggie broth powder, not the organic one. The organic one lacks msg, which makes it very bland.

I just found this really interesting. I went to Sbarro a lot in high school, but I’d not seek it out now.

Apart from the sage all of them have been grown from plants I got at the nearby convenience store. Had the most success with basil and spring onions so far, but oregano sage and mint is looking promising. Thyme and coriander has not worked yet. Hoping to get to where I don’t need to buy much of them anymore and always have these on hand.

Inside a teaching kitchen south-east of Seoul, I coat a whole chicken – cut into eight parts – in batter and dip the pieces carefully into a bowl of powdered mix until covered in a light, fluffy layer.

A chef watches intently. “Don’t rub it,” he says. “Keep it delicate.”

The chicken, already brined in what I’m told is a secret marinade, goes into a fryer filled with an olive oil blend, heated to 165C. I slowly lower the pieces a third of the way, then drop them in away from myself to avoid splashing. I set a timer for 10 minutes.

This is Chicken University, a sprawling campus with a giant chicken statue at the entrance. It exists to train would-be owners of the BBQ Chicken franchise chain through a two-week residential programme. More than 50,000 people have passed through its classrooms.

This humble dish is relatively simple, and is not even traditional Korean cuisine, but it is part of a national obsession that has gone global, both physically and culturally as part of the K-food wave. The country has been only half-jokingly dubbed the Republic of Fried Chicken.

South Korea has around 40,000 fried chicken restaurants – just a few thousand short of the number of McDonald’s branches worldwide. Most are small, family-run operations. But now, Korean chicken brands operate more than 1,800 stores in around 60 countries, nearly double the number of stores a decade ago. From London to Los Angeles, Korean fried chicken appears on the menu.

Founded by engineer Anyell Sanmiguel and research chef Palmiro Ocampo, CCORI promotes food sustainability through optimal cooking, a methodology that trains people in culinary techniques that make it possible to use all the food – preserving it, recycling it, and adding value to all its parts.

For example, the trainings highlight the nutritional value of citrus peels – such as lemons, mandarins, and oranges – and how they can be processed and used in various dishes.

“It was surprising to realize how much we were wasting. Seeing that every product you buy at the market is useful – from the seeds to the pulp to the peel, all of it – is exciting,” Llanos said, speaking in Spanish like everyone interviewed for this story.

Peru, while a source of tremendous food biodiversity, is the Latin American country with the highest levels of food insecurity and one where more than 50% of organic waste – including food – is discarded. Globally, it is estimated that nearly one-third of food ends up in the trash.

Decomposing food contributes to methane emissions that warm our atmosphere and drive climate change. Although food loss occurs throughout the entire supply chain, the kitchen is one place where individual actions can help.

cross-posted from: lemmy.ml/post/45012342

i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?

Recipe: kingarthurbaking.com/…/cinnamon-roll-skillet-panc… but I subbed strawberries for the cinnamon swirl

I was going for this youtu.be/PQOEjQ-vWvs

But I used turnip greens, scallions and pine nuts, and didn’t listen when management said I was using too much filling.

Still some how tastier than a pile of mash next to a pile of greens.

So that the meat is tender I’m letting the meat simmer for 4 hours. I put ingredients like onion, ginger, mushrooms during that period. But potatoes I only put them near the end. I also sometimes add apples or pears for some sweet ingredients. Would it be best to put the apple at the same time as the potatoes or is ok to put them before?

The hed isn’t really answered to my satisfaction, but it’s an interesting look into things.

I made this video because after my Breakfast Bahn Mi video, people were asking how to make the pickled carrots and daikon. So I recorded my girlfriend making it.

Enjoy.

You gotta make this! It’s delicious!

Ingredients: •300 g King Arthur Unbleached Bread Flour •60 g active sourdough starter (100% hydration — equal parts flour & water) 10/25/25 •8 g table salt •250 g water (room temp to lukewarm)
• 14g olive oil in dough
· 35g olive oil in pan and on top