Every single recipe nowadays calls for avocado oil, but I see no advantages compared with virgin olive oil for salads or sunflower oil for cooking, and that's even if the avocado oil isn't 1) rancid or 2) soybean oil wearing a hat and moustache. Plus, aren't avocados notoriously water intensive and bad for the environment? Save them for eating, I say.

I heard that the official sour warheads soda isn't sour and at least one user on here is sad about it.

You should know that Malic Acid and Citric Acid (and also Lactic Acid, often used in sour beers) are available as concentrated food-safe powders. You can use them in mixed drinks, including turning that boring apple, grape, watermelon, or lemon-lime soda into something you really shouldn't pour down your throat. Nobody is stopping you.

For people who aren't spice-lords or sour-lords, here is a video with some more "normal" and less extreme culinary uses for acids from America's Test Kitchen on YouTube.

Invidious private version of the video link: Why Acids Are as Important as Salt | What’s Eating Dan?

Black coffee made from instant coffee is understandably horrifying and tastes like ammonia smells, but have you considered fresh coffee? I don't mean filter coffee, either, the filter paper absorbs all of the tasty coffee oils, leaving only an ashy aftertaste, I'm talking espresso, moka pot, greek / turkish coffee and french press.

Similarly, if you normally find that you hate dark chocolate, perhaps it is because your chocolate is made with slave labour and also not very good.

I am currently enjoying a fine ten year old aged Java. It is very tasty, and I highly recommend.

Who wins?

edit: No More Half-Measures! Forks win!

EDIT: Wow! Thank you for all the detailed recipes guys! That's too kind

It really does cut down on the bitterness, neat.

Chilling them in the fridge

Going to see if my grocery store carries it and pick it up tomorrow.

Made juice from pineapple skins and let it sit in my fridge sealed for a long ass time. I opened it today, expecting it to be trash, but to my surprise it was totally fine. Assuming that the yeast from the pineapple skin kicked in. Pretty damn tasty too. 10/10, would recommend, although I'd recommend actually doing this intentionally

بدون لحوم قلاية الباذنجان بطريقتين ألذ من بعض فطور او غداء سريع ولذيذ https://youtu.be/tOW6hFwkDuI

بدون لحوم وجبة نباتية غنية بالبروتين والفيتامينات 🍅 ارز بالعدس وقرنبيط كامل مطبوخ https://youtu.be/0W31Jzs_8kk

من أشهر المقبلات المحمره السوريه 😋Syrian Muhammara https://www.youtube.com/watch?v=40Q7qwqBGKI

3 وصفات بالباذنجان اقتصادية وشهية فطور او عشاء بدون قلي بدون فرن وداعا لحيرة كل يوم https://youtu.be/TVsUGDrTlLI

الحريرة المغربية بالطريقة الاصلية | شوربة رمضانية لذيذة وصحية تستحق التجربة https://www.youtube.com/watch?v=4wdfnQdYOa4

الكشري المصري مع الصلصه والدقه تابعوها من أطيب الوصفات لاتفوتكم The Egyptian Koshary https://www.youtube.com/watch?v=ThuB1s9EN_0&t=167

Desert:

صينية الحلبة الفلسطينية🔅 مليانة دفى وفوايد🔅حلوى شتوية لذيذة https://youtu.be/SrAecduawbc

بدون سكر حلويات صحية ✔️ 3 وصفات حلا سهلة ولذيذة ناكلها بدون ندم https://youtu.be/VSRK_sxVZwc

بدون بيض حليب خلاط او زبدة كيكة برتقال بالمهلبية🍊 طعم وشكل خيال https://youtu.be/P9bBNpcf1-Y

You thought I was gonna give you some idea what the dishes are in English didn't you Don't worry, they got subtitles.

I got a yen for comfort food and an anti-yen for having to chew at the moment. What are some good things to mix into a bowl of congee?

I have some canned three-bean and edamame beans that I was gonna fry up. I was gonna do a teriyaki sauce but I was wondering what you guys would cook them with?

Yes, I am once again asking for your bean recipes.

Serves 4

You will need:

• Pound of sliced mushrooms
• Vegan chicken broth cubes
• 3 stalks celery, chopped fine (save the greens, there's good flavor in them!) (I like a lot of celery, feel free to adjust)
• 2 carrots, rough chopped
• 1-2 yellow onions, finely minced
• 5-6 cloves (36g) garlic, minced (you can use the jarred stuff too!)
• 2 tsp course black pepper
• 2 cups (320g) steel cut oats
• 1.5 liters (~6 cups) water
• 2 tbsp olive oil
• Automatic or manual pressure cooker (very easy to find at your local thrift store!)

Optional:

• 1/2 cup nutritional yeast
• Substitute 1 cup water for white wine

Put a splash of water and your sliced mushrooms in the bottom of your pressure cooker on/over high heat. The mushrooms will quickly release their water. When the water has boiled away, add olive oil and onions, saute until onions start to go clear. Add garlic, celery, carrots, and black pepper. Saute for two more minutes or so.

Now add your celery greens, water (and wine), salt, broth cubes, oats. Put the lid on the pressure cooker, set timer for/dial in 8 minutes. When 8 minutes are up you can turn off the heat and walk away for 30 minutes or until ready to serve. Nutritional yeast goes in last. Fish out the celery tops before serving.

The texture is remarkably similar to risotto, but some people understandably have difficulty with oats in a savory context. Has more fiber and lower glycemic index (slower carbs) than standard risotto. I consider this my own invention, even though I'm certainly not the first to do it.

Aw shit google says it could make my boobs bigger

Update: It was disgusting, almost made me puke. If I die of cancer because of this I hope to at least get a good rack

CW: dairy and other potential animal products

I didn't have prepackaged smoked tofu so I made a marinade with a little rice vinegar, soy sauce, olive oil and liquid smoke and let the extra firm tofu marinate in the fridge while I went for a jog (about 45 minutes).

Next I heated up a cast iron skillet, added some butter (I didn't have vegan on hand today) and when that was nice and hot, I added thin slices of my marinated tofu and let it do it's thing. I sprinkled some montreal steak seasoning on top while it was cooking. Then I thinly sliced some red onion and toasted a couple of burger buns and slathered on some mayo. Once the tofu was done (this was a pure guess as I eyeballed literally everything about this) I scooped it onto the buns and topped with the onions. The video has cooked onions too but I only used raw and it was so fucking good.

The result was so amazing and honestly incredibly easy and cheap. It tasted deli quality and took all of 15 minutes of prep and cooking for about 2 large / 4 normal portions for what was maybe $4 in ingredients.

It's kind of a pain to maintain the emulsion because I suck at cooking, but this stuff tastes so good.

I don't mean salad cream and egg and cress. I don't mean salad cream and cheddar cheese. I mean salad cream sandwiches on supermarket own brand bread. Are we eating them?

While we're at it, bread sticks and chocolate spread?

I just found this salsa at my local grocery store and its so flavorful. I enjoy how thick it is as well as the fact its not vinegar based. I have a big bottle of the green one too but this is the first one I have cracked open. I am super excited to see what it all goes with since it feels so versatile.

why you gotta eat-a da dolphin

orange imho

There is a lot of bullshit out about knives. Not to be a food centrist (although I really am) but you hear about these 300+ dollar knives or 500 dollar knife sets, or these ultra cheap walmart knives that are "all you need". These people are constantly at odds with each other, when that simply shouldn't be the case. I just want to slice for gods sake. . Most knife advice you find online will be bad. The people who know the most about knives are not online.

Top suggestion for all knives

If you're in America, Restaurant Depot is the obvious choice for anything. Post-pandemic, non-restaurant people can come in. This is the place where you can get $1 paring knives and $5 chef's knives. Many also have a commercial sharpening service in the depot, or nearby, so super cheap sharpening here too. Because the pros can always do it better than you. These are brands that us pro cooks have been using for decades, Dexter probably being the biggest. You can even get a decent Chinese cleaver for $30 bucks. These types of stores will probably have the best deals, but depending on where you are, your mileage may vary. But if you can buy from restaurant supply places, quality and price will always be good enough

If you're not at RD/Wholesaler

Buy Mercer mostly. I hate to sound like an ad, but Mercer is easily the best mainstream knife brand price wise. They're not amazing knives, they more just took Victorinox's place. But Mercers cheapest line are pretty much the standard kitchen knives with minor QOL improvements such as the shape or material of the grip. As far as going cheap, the wholesalers will usually win, but Mercer can at least come close. I used to buy a lot of stuff from China, but the shippers over there usually aren't willing to ship ANYTHING that could possibly be used as a weapon. Can't even get food shipped most of the time, a knife is a stretch. They have decent prices on restaurant knives, but you can't really buy from knives direct from China in the west.

First suggestion is the Mercer Bar/Paring Knife. With a 4 inch blade, they have extra length to cut more. Mercer also uses a copy of Victorinox's grip design, which is by far the best paring knife grip available. However, Victorinox keeps raising their prices with their relative prestige, so they're not the move anymore. They're just Mercer with better QC and higher prices. If you sharpen your own knives at all, Victornox is a scam compared to Mercer. No matter what you buy after this, you NEED a paring knife. Most tools in the kitchen can be replaced with a paring knife, especially peelers.

The second suggestion is a bread knife, and this goes to Mercer again. Separate from price, this is my 2nd favorite bread knife. The 1st goes to a type of bread knife that seems exclusive amongst restaurant cooks. Here's the Dexter version of this standard restaurant bread knife, but that's a difference I noticed after thousands of sandwiches. The superior blade of the Mercer knife is a better choice for most people. The scalloped handle on the Dexter is super nice though, makes plating way easier

Main knives

You have a few picks for this. But you need a giant, sharp knife. You can peel a potato with a chef knife, you can replace a paring knife with a chef knife easy, but the opposite doesn't apply. Try cutting a sweet potato with a paring knife and it'll probably break

Cheapest suggestion is Dexter knives. You can get them dirt cheap at the right prices, and they're good enough that you don't get distracted by them. They also have any form factor you want. There are better knives, but since it's the same price as bad knives, you shouldn't buy anything worse than Dexter. However, you need to pick a main form factor for your main knife. You can have all the knives, but I find that people really only need one of these four.

1. Classic Gyotos/Chef knives. They're 8-10 inches, 210-240mm, and what you think of as a cooking knife. They're good for everybody. If you don't have the opportunity to experiment, or can't think of which one of these knives would be most useful, buy one of these. The Mercer chef's knife is $20.

2. Santokus. My personal favorite. These are stubbier knives that still have a point at the end, usually with granton edging on the side to help with being non-stick. These knives were made as fusions between Japanese nakirkis (vegetable knives) and the Chef's knife. These are the most versatile knife, long enough to cut anything, but also short enough to replace a paring knife in a pinch. The extra thickness over a Nakiri gives durability and versatility

3. Chinese Cleavers. These are rectangles of metal with tiny grips on the side that force you to hold the blade. This is probably the most universally used. You can use it as a bench scraper and a million different other minor tools. Extremely useful, but require more education to use to their full potential. They're big and clunky, and that's only worth it if you intuitively understand why they're big and clunky. These things do not break unless you seriously fuck up, you can realistically grind off all the metal before it becomes useless. These knives are more expensive than everything else I've listed, but their durability makes them extremely useful. CW: MEAT These are the only knives worth using to chop through bone and other similarly hard things.

4. Nakiris. Japanese vegetable knives. Essentially just smaller, thinner chinese cleavers with larger handles. If you're vegan, skip the cleaver and just go with the Nakiri. Compact, yet still full sized knives best for slicing easy things. Mercer has a cheap one that's good. However, THESE KNIVES ARE SUPPOSED TO BE PARTICULARLY THIN! These do require some babying to prevent from breaking if you cut anything super hard like sweet potatoes.