So I want to broaden my cooking skills a bit and get into pickling. Since I like lime or chili pickles from Indian brands and due to inflation they become expensive (like 3.5€ / glass) they sound like a good option to start.

Beside the lemons I plan to use mustard seeds, fenugreek, chili powder, tumeric and asafoetida (in German it's called Teufelsdreck, lit. "devil's dirt"), cause those were the ingredients of the last pickle I ate. I obviously googled some recipes and found the following two which sound promising:

a) Elumichampazham Urugai

b) https://paattiskitchen.com/homemade-indian-lime-pickle-recipe/

But maybe some of you has some tips or maybe even a family recipe from your mother/grandmother? !bharatiya help a mayo out!

No cap I hate it when big food websites (recipetineats) advertise a guide as being quick and easy, but the first step of the recipe is to marinade something for 24 hours and to pre prepare a stock before you even start cooking. So here is a beef burgundy that takes 45 mins of real work tops and like 3 hours in the oven. (Also no whack ingredients that you only use once and never again)

Start off by chopping up some beef chuck steaks, carrots, white onions (in big pieces, don't dice), and mushrooms. Put some oil in your Dutch oven and start warming it on a low heat for like 5 minutes. Then throw your carrots in and turn the heat up to full. Most recipes I've seen say to leave the oven on the stove until it's ready to scorch your food but I feel like it's bad to let it get too hot without food in there. Keep stirring your carrots until they start to burn on the outside, then use a spoon to transfer them to a bowl. Throw the onion in next, and keep the heat at full.

These should toast quickly, move them back into their bowl once they've been browned nicely.

Do the same to the beef, add it in batches if it's too juicy. Add the mushroom last to soak up all of the leftover beef juice before moving them back out.

Add in a few small tubs of tomato paste, I accidentally used pizza base sauce but it worked out . Stir it around the pot for a few minutes or so to cook it, add some thyme while you're at it.

To thicken the sauce I added 5 teaspoons of regular flour. Teaspoon is a chad move here because the flour doesn't clump if you add small amounts each time.

Add most of a bottle of Pinot noir or Shiraz, and a lot of beef stock.

Add the rest of your ingredients, and top up with more beef stock if you don't think it's full enough. It doesn't matter if it feels soupy, it will thicken up in the oven.

Once you've got it boiling again, put the lid on it and move it into the oven, and bake it at 350 F for 2 and a half hours. You shouldn't need to stir it.

Once it's done it should have reduced by itself.

Here it is with gnocchi

orange site discusses: https://news.ycombinator.com/item?id=39385092

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— THE ANIMAL EMPIRE (@itanimals0) February 14, 2024

What the heck kinda racism is this:

Obviously a Russian psyop to turn the world against Africa:

LIVE IN THE MOMENT:

At least it's organic unlike burgslop:

Check quote tweets for more.

Urghhh... This isn't good. I thought it would be good because it's Japanese but it really isn't. The saddest part is that my dad or deceased grandfather would eat an entire plate.

I'm gonna say it. SPAM is fricking putrid. It tastes like a combination of Salt, Arse and Rubber. This must be what they serve in heck.

Not even imagining Fallout music in my head could salvage it. I dare all Fallout larpers to try one bite of this crap

My resolution for lent was to give up "Being a b-word" so I ate a reasonable portion but darn. I'm never doing this again. Way to jump in at the deep end of that commitment though.

Special FRICK YOU to that darn Jap camping video that convinced me that this was a good idea.

Also happy Valentines

so juicy !

In light of the SUPER BA'AL event, I am curious about opinions on the preferred part of the sacrificial chicken for the watching ritual.

Celery - 2 votes

Discuss sauces in comments

Got a dutch oven recently and put it to good use. This tastes so fricking kino bros omg.

I need ideas

Taken at my grocery store obviously

Speaking of which, would it even matter if i did a face reveal and ask you to tell me how ugly i am on the outside?

and it was out of propane.

This one is my personal fav fish dish

Incidentally in place of Bhetki(though you should be able to find it if there's any Bangladeshi fish stores in your neighbourhood ) any generally bland tasting fish should work. I don't think oily or sea fish would taste particularly good with this method but I've never tried it. For some reason this is the only fish traditionally cooked in this style.

Tastes of nothing but shitty bbq sauce. Sorry, not sorry. Don't @me

!pinknames

Served with lime, jalapeno slices, oaxaca cheese, and a slice of cornbread

And it was awful. The worst slop I've ever had. I can't believe rdrama raves about this rubbery, sour, failure of a sandwich . The mcrib is so bad that it's shattered my trust in this website. I no longer believe any opinions the users of this site have; I bet bussy sucks and is just an overrated shit hole.