- 14 Posts
- 40 Comments
simpliston@programming.devOPto
Cooking @lemmy.world•I was sceptical, but I ended up fascinated by Rowanberry JuiceEnglish
2·4 days agoHow so? That pic only makes me imagine the smell and taste, and drool a little
simpliston@programming.devOPto
Cooking @lemmy.world•I was sceptical, but I ended up fascinated by Rowanberry JuiceEnglish
7·5 days agoI’m torn between cloudberries and blackberries. Maybe perfectly ripe blackberries, since they’re so mild and sweet. But I always get hyped when I see a product with cloudberries in it
simpliston@programming.devOPto
Cooking @lemmy.world•I was sceptical, but I ended up fascinated by Rowanberry JuiceEnglish
16·5 days agoPerhaps cloudberries, woodland strawberries, and bilberries. I’m also interested in trying crowberries, but I think they grow pretty far from urban areas
Here is a recipe for Dong Po Rou, which is pretty similar: https://www.epimel.es/recipes/dong-po-rou
simpliston@programming.devOPto
FoodPorn@lemmy.world•Adjaruli Khachapuri, a Georgian classicEnglish
2·9 days agoThe bread expanded more than the cheese wanted to move :( Or maybe it should have been a bit narrower
simpliston@programming.devOPto
FoodPorn@lemmy.world•Adjaruli Khachapuri, a Georgian classicEnglish
5·9 days agoWhat? This is cooked
simpliston@programming.devOPto
FoodPorn@lemmy.world•Adjaruli Khachapuri, a Georgian classicEnglish
12·9 days agoThat’s because I forgot to translate it 😅 Fixed now!
Here it is: https://www.epimel.es/recipes/lemonade-fra-1651. 4 portions makes 1.5 liters of lemonade. It’s pretty simple, but the oranges make all the difference
History in Taberna? I follow that one, and Tasting History. I find it very interesting to dig through food history. Sometimes there are gems hidden in the past. That’s how I found the best recipe for lemonade, for example. Nothing modern comes close, because they forget that they can add a few oranges to balance the acid
If you can handle the occasional failure or dish from the 14th century that does not fit a modern palate, sure!
simpliston@programming.devOPto
Cooking @lemmy.world•First time making authentic Pasta al ragù alla bolognese
2·24 days agoAh, I didn’t notice! I’ll correct it
simpliston@programming.devOPto
Cooking @lemmy.world•Made some Churrasco Italiano, a chilean barbecue sandwich
2·25 days agoAre you referring to Weno Weno by Bananitomusic?
simpliston@programming.devOPto
Cooking @lemmy.world•Made some Churrasco Italiano, a chilean barbecue sandwichEnglish
8·25 days agoIt was thin and tender enough that it was no problem to bite through it
simpliston@programming.devOPto
Cooking @lemmy.world•Agua de Jamaica, an iced hibiscus tea popular in MexicoEnglish
1·1 month agoThey are, yes, but they’re special. I think most other agua frescas are mostly different fruits blended with water and sugar, but these two are special enough to stand apart from the rest
simpliston@programming.devOPto
Cooking @lemmy.world•Agua de Jamaica, an iced hibiscus tea popular in MexicoEnglish
2·1 month agoYeah, those huge plastic cups
simpliston@programming.devOPto
Cooking @lemmy.world•Agua de Jamaica, an iced hibiscus tea popular in MexicoEnglish
2·1 month agoI agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced
simpliston@programming.devOPto
Cooking @lemmy.world•Agua de Jamaica, an iced hibiscus tea popular in MexicoEnglish
3·1 month agoThanks for the tips! I made two liters, so I’ll make sure to drink it slowly over a few days
simpliston@programming.devOPto
Cooking @lemmy.world•Agua de Jamaica, an iced hibiscus tea popular in MexicoEspañol
3·1 month ago¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

How long have you had it? Mine got little fractures along the fold crease after about 2.5-3 years of use