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if you grate it with a microplane you can just ignore peeling it
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also i like to keep the squeezy bottle ginger on-hand
, it’s preserved with vinegar so you can’t like use it for tea or sweet stuff but I prefer it over fresh for like indian curry etc.
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Peeling ginger with a spoon works great! Another unsolicited tip is to cut off the all the lil knobs and skin to get a rectangular, skinless piece of ginger to use for cooking. Then I cut the skin on chunks into lil pieces and keep them in the freezer to throw in smoothies or stocks.
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Inspired by a desperate need to rid myself of “Paxlovid Mouth,” wanting to clear my sinuses, and this old ass Tumblr post:
I mixed a little mayonnaise with some chili crisp oil and heated up some fries in the air fryer. Not bad. Still kinda have that Paxlovid taste in my mouth, though.
Edit: wait that post isn’t even a year old…I thought Barbecue Pistol was around forever…
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There’s no way that isn’t just Markiplier with a shaved head
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V Day co created meal, seared duck breast with cherry-citrus port wine reduction and a sweet onion & date tart topped with bleu cheese
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I also sliced off the end of my goddamn finger while doing the onions and it’s still bleeding but. Worth it
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fingertips heal weirdly well, i agree it’s worth it. this looks great
I’d eat that.
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I made a spring onion and bracken soup from a Korean cookbook. I’ve never made something with this earthy flavor before. Bracken rings a little like green tea, a surprising match with the spicy red chili based broth.
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Oooo, which cookbook? Always looking for more
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The Korean Vegan by Joanne Lee Molinaro. I’ve made four recipes from it so far. I messed up one but it wound up tasting good anyways. The two that were the best have been soups.
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beautiful!!
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It was from a cookbook called weekday vegetarian that I’ve owned for over a year. I always skipped past the pizza section because I couldn’t believe how fast/easy it could be. I used Trader Joe’s pizza dough. The toppings are shredded zucchini, mozzarella, ricotta, and mint. It’s much better than I anticipated!
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Yo who’s your bracken plug?
Got em from Lotte in Centreville. They had a ton of brands for it, ranging to some pretty expensive organic stuff. Word of caution, it really is necessary to soak them and boil them after soaking because 1) they smell 2) they’re tough and 3) contain a carcinogen unless treated. I think (???) the drying process eliminates carcinogens already but the recipe I had said to soak and boil and it turned out great.
Also, really happy with this “Lentils with Mushroom and Preserved Lemon Ragout” I made from Ottolenghi’s Plenty More
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Yes!!!
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