Food and Cooking

Recipe adapted from Betti Bossi.

Preheat 400f

Blind bake a crust for 15 minutes or until it is very lightly golden.

Blanche (ok, microwave) 200g frozen peas, then run under cold water. Drain well.

Toss peas with 1 TBS Balsamic, 2 TBS olive oil, and 1 TBS Mustard. Some herbs are nice too, I used Bärlauch (literally "bear garlic") and some savory. Set aside.

In a bowl: 1 small log of goat cheese, and enough cottage cheese to total 250g. 2 eggs. Salt and pepper. Mix well.

Add egg mixture to pie crust, bake for 10 minutes.

Add the peas and dressing on top of the tort, bake another 10-15 minutes.

Let cool at least slightly, but it's nice anywhere from piping hot to room temp.

En guete!

Beyond its traditional ceremonial and social importance, kava’s calming effects have sparked new research into kavalactones, the plant’s active compounds known to reduce stress, as an anti-anxiety remedy. Studies have also found that the elixir may have broader medicinal potential, from anti-cancer benefits to treatment for post-traumatic stress disorder.

Despite these findings, the U.S. Food and Drug Administration (FDA) has yet to embrace these benefits. A longstanding federal advisory memorandum labels kava as an “unsafe” ingredient and classifies it as “an unapproved food additive,” citing unresolved health concerns including potential liver damage and cancer.

The FDA’s Generally Recognized as Safe (GRAS) designation deems substances safe to use in foods and beverages, covering everything from staples such as salt and vinegar to certain food dyes and other controversial additives. However, the FDA has withheld GRAS status from kava, classifying it instead as a dietary supplement alongside vitamins, herbs, and probiotics, subjecting it to stricter labeling requirements and health warnings—as well as lower consumer demand. Beyond limiting kava’s mainstream acceptance, the cautious stance has also cast a shadow over its reputation, overshadowing its deep-rooted significance in Polynesian culture.

Last year, however, Hawai‘i took matters into its own hands by labeling the root as GRAS. While states can’t overturn federal standards, they can set their own restrictions—California, for example, bans potassium bromate, a baking additive—or, as is the case here, make exceptions for certain substances.

By adopting the FDA term for safe-to-consume ingredients, the decision honors the plant’s cultural legacy. It also aligns with the international Codex Alimentarius, the food safety standard of the World Health Organization (WHO), which recognized the safety of traditional kava preparations in 2020, citing their cultural significance to Native Polynesians.

Картошка вареная – одно из самых простых и популярных блюд в мире. Она легко готовится, обладает нейтральным вкусом и отлично сочетается с различными продуктами. Однако за этой простотой скрывается множество тонкостей, которые помогают сделать блюдо еще вкуснее и полезнее.

Польза вареной картошки Отварной картофель содержит ценные питательные вещества, включая:

Клетчатку, которая улучшает пищеварение. Калий, необходимый для здоровья сердца и нормализации давления. Витамин C, укрепляющий иммунитет. Медленные углеводы, обеспечивающие длительное чувство сытости. Важно отметить, что картофель лучше варить в кожуре – так он сохраняет больше витаминов и полезных веществ.

Способы варки картошки В кожуре ("в мундире") – сохраняет максимум пользы и приобретает насыщенный вкус. Очищенная в воде – классический вариант, подходит для гарниров и пюре. На пару – более полезный способ, сохраняющий текстуру и вкус. В молоке – делает картошку нежной и насыщенной. В бульоне – добавляет глубину вкуса, идеально для супов. Секреты вкусной вареной картошки Добавьте в воду немного соли и лавровый лист – это придаст картофелю приятный аромат. После варки оставьте его под крышкой на несколько минут – так он станет рассыпчатее. Используйте сливочное масло, зелень или чеснок для усиления вкуса. Картошка вареная – универсальное блюдо, которое можно подавать как самостоятельное угощение или использовать в салатах, пюре и запеканках. Простая в приготовлении, она остается любимым гарниром в кухнях по всему миру!

“We the Pizza: Slangin’ Pies and Savin’ Lives,” written by Abdul-Hadi with recipes from Carter, includes 65 recipes and the story about the restaurant’s mission to educate and support formerly incarcerated people while serving smile-inducing food.

“When I add up the guys who work here, it’s about 63 years incarcerated. So it’s like we understand each other, where we come from,” Carter said in an interview. “We had the same barriers when we came home, like whether it be employment, housing, health care — we all had to figure it out.”

About two-thirds of people released from prison will be arrested again within three years of their release, according to the Justice Department. One-third of formerly incarcerated people participating in a study by the Justice Department’s Bureau of Justice Statistics couldn’t find jobs within four years of their release.

Abdul-Hadi developed the business in hope of reducing recidivism rates in the area.

“We’re building a revolution for the people through business economics by looking to advance everyone, particularly the formerly incarcerated, so we can shatter glass ceilings,” said Abdul-Hadi, who was awarded for his work by the James Beard Foundation last year.

cross-posted from: https://gregtech.eu/post/6538495

this is the final product, really the best pasta I ever had.

My brown rice protein is kinda clumpy and needs something for flavor so I was thinking to blend it with frozen blueberries and almond milk. But I don't want to wash the blender every day. Can I make a concentrated version and keep it in the fridge for a few days? How long would it last?

My neighborhood has a little free food pantry that I fill weekly. Problem is, I've been finding it difficult to provide a well-rounded variety of foods. Fresh fruit and veg are not allowed.

Any ideas for items I can stock? I try to keep each item under $2 to get the most bang for my buck.

My go-tos are:
*Rice.
*Oats.
*Beans, dried and canned (these usually go slowly)
*Baking mixes, flour, sugar, yeast.
*Canned veggies.
*Condensed soup.
*Oil.
*Evaporated milk.
*Condiments.
*Canned chicken, tuna, and salmon.
*Applesauce.
*Spices.

Thanks ahead of time for any ideas. Can't seem to get the formatting working on mobile but you get the gist.

I'm trying to add more fruit to my diet, but I'm having trouble finding good deals.

Grapes, for example, are $6 per bag of ~2.25lbs (~~453~~ 906 grams). That would be mostly acceptable, only I can't eat that many grapes before they go bad.

I then saw pears, and noticed they were ~$1.30 each. That's a crazy price to be paying when I'm going to be eating an entire pear with my meal. It becomes the most expensive part by a massive margin, and it's not even meat!

So, what really set me off was seeing apples, apples for $1. One. Dollar. Per. Apple. That's insane. It's unacceptable. It should not be the case.

So I ask, what is going on? Is this the result of ensuring people will pay the absolute maximum they're willing to, regardless of what something costs to produce? Is this the result of that occurring at every step of the way in all of our lives, including for apple farmers?

Is there something else? Is there a legitimate, not-passing-a-bunch-of-money-around-at-the-top reason for why a bleeping apple costs $1 now?

It's my understanding that fruits typically are made to be consumed, in the sense that it benefits the evolution of the plant. An animal eats the fruit and perhaps some seeds along with it, the seeds don't get digested and end up in soil somewhere further than the plant could spread on them on its own.

How do pineapples fall into this mix? They're practically impossible to eat without tools, and it looks like it's by design. It also bothers me that they're not as easy to eat as apples.

How would this be beneficial to the evolution of the species?

Update: Turns out I was too concerned. The manual actually says to use the top rack.

Because I've been eating rice more often I realized via my energy bill that cooking in a pot on an electric plate for 30 minutes consumes massive amounts of electricity. Therefore I'm currently browsing for rice cookers, but the info on energy efficiency leaves much to be desired.

What would be the most efficient method to cook brown rice? Which appliance would be recommendable and ideally be in line with the Buy It For Life philosophy?

https://youtu.be/qOplfRfSvJw?si=LCGYCf63ye_0TAOE

So, I bought a lemon thyme plant at a shop the other day and want to learn to use it. I read some.cooking blogs and it sounds pretty easy but I'd like to know if anyone here has any idea.

Also for infused oil, does the jar used need to be full?

I'm one person and won't have a fridge for a few weeks as mine died. I can't stomach any more canned soup. Any ideas for small meals I can make with shelf stable ingredients?

I am craving something bready and sloppy for dinner, but I can't think of anything that fits the bill. I could make a giant vegetable pot pie (I've done that before and they are tasty), but for whatever reason, I'm wanting bread dough instead of pie dough and I don't think that would work as well. Focaccia by itself would be too much bread without enough 'stuff'. My better half is vegetarian, so I'd like to keep it meatless (cheese is fine). We have too much tofu right now, so I'm slightly tempted to make an S&B curry stew and then baking it inside bread dough, but would that work? It'd certainly have the sort of savory I desire, but it might be too gloppy. Really, I'm looking for something more like stromboli but I can't think of anyone but Italians that bake lots of filling inside a bread wrap.

Any ideas?

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.

Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).

Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.

Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.

Let cool at least slightly, but it's good hot, warm, or cold.

En guete!

I'm currently wondering what to do if my favourite recipes go offline or if my mom's special traditional dish where i have the recipe in written form gets lost. Do you have a (preferably FOSS) app to store such recipes? I'm currently trying Cooky which is FOSS but is difficult to use for cooking: you can't really group cooking steps well and when cooking a recipe you can only view one step at a time unless you're editing the recipe. I like however that you can tag the dishes so it's easier to find specific stuff like vegan or spicy dishes.