My blogging—no longer in preparation for preliminary exams because I PASSED BABY!—continues this summer.
First off, #GodHumanAnimalMachine, Megan O'Gieblyn's compelling examination of #AI, #metaphor, and #transhumanism, which reveals the shared history and oppressive purpose of hard-line Calvinist doctrines of predestination and the apocalyptic transhumanism of our #tech overlords
I need ideas for a mild marinade for a pork shoulder that I'm going to slow-cook and pull apart tomorrow for a dinner party I'm giving for some of my neighbors.
Sides are roasted asparagus, blistered tomatoes, Shirazi and I have bread dough fermenting.
For those of you who make homemade mayo ... how long does it last in the fridge?
Note: I make by all Ingredients (raw egg, oil, lemon juice, Dijon mustard, S&P, cayenne) into a tall container and using a hand blender, blend it almost instantly into mayo ... literally under
1 minute.
1/2 cup whole oats
1 cup milk of choice
1tbsp chia seeds
1tsp cinnamon
1tbsp PB2 Peanut Powder
1tbsp (or to taste) Hershey Sugar Free Syrup
Optional: Stevia to taste
Optional if you want to go PB&J: 1.5tbsp Sugar free, or no sugar added Strawberry Jam
Put oats, milk, chia, and cinnamon in a pot/pan. Bring to a simmer, stir occasionally, until desired consistency is reached.
Just made a sort of combo stir-fry/stew that will serve for multiple meals. This is another of those recipes that I improvise from what I have on hand.
I bought a small bunch of garlic scapes at the farmers market this morning, intending to make a salad out of them for dinner tonight... and now I can't find a good recipe. Who's got one they can share? I want a simple salad where scapes are the star, NOT where they're only part of the dressing, made into pesto, or combined with a ton of other veggies.
Have you almost naught to live for? Hungry for self destruction? Want to come to the damning realization that a bloated gut does not relieve the dread of living?
Look no further than the "Bastard Sandwich", neither lunch nor breakfast, life or death- instead a hellish existence between the two.
It's just breakfast food you eat at lunch.
You will need
-Frying Pan
-Baking Pan
-Foil
-Pan Lubricant (Butter/Oil, butter preferred)
-Pancake Mix
-Pancake Syrup and or Honey (Sub: any sweet liquid, go nuts.)
-2 eggs (or more)
-4 Bacon Strips (or more)
-Shredded Ham/Deli Meat slices (Ham Preferred, but you can do any sort of meat patty.)
-Hot Sauce (Anything warm, E.G, Habanero, Ghost or Carolina Reaper)
-Half a Pickle (Diced)
-Onion (Cut to your sandwich preferences.)
-Seasoning (Salt, Pepper, Garlic and Cayenne, light on salt and garlic.)
STEP 00: Cover a pan with foil, place pan in oven, preheat until 200 Fahrenheit (93 Celsius)
STEP 1: Mix/Create enough pancake mix for two thick and dense pancakes (preferably in a cup for easy pourability)
Step 2: Place frying pan on stove, apply pan lubricant and turn stove to medium heat- heat the pan until the lubricant glides easily to coat the pan... Coat the pan.
Step 3: Apply one pancake worth of mix to heated pan, jostle so the lubricant clings and crips sthe edges of the pancake- flip when done to liking, then again to cook the other side, make sure the pancake is mildly squishy.
Step 4: Move completed pancake to foiled pan in oven, repeat step 3 for second pancake.
Step 5: Break all eggs into a bowl, add diced onion and whisk with fork, apply seasonings to liking.
Step 6: When eggs are whisked thoroughly, pour them to the oiled pan (on high heat), constantly fold the edges of the egg inward until the egg becomes a rough patty shape, when complete, place egg patty atop the foiled pan in the oven.
Step 8: Cook 4 strips bacon and Ham together however you wish, but let it be to well done for the structural integrity of the sandwich, let rest on a plate.
Step 9: Let ingredients in oven come to a crisp or until liking.
Step 10: Assembly, place a single pancake onto a plate, place pickle atop it evenly, atop that evenly place 4 bacon strips, atop that your egg patty, atop that your shredded ham- add additional seasonings if needed, drizzle with a plentiful amount of hot sauce and sweet liquid.
Step 11: Eat the sandwhich with naught but your two bare hands, come to the revleation that a fattened gut with excessive fullness does not in fact alleviate the dread so endless which plagues you this horrid morn.
Even though I'm not even vegetarian much less vegan, I like veganizing meals. If can do multiple things: healthy it up, cut down on costs, cut down on environmental footprint, all while definitely reducing use of animal agriculture. I think my favorite veganization was making a vegan version of Ina Garten's Weeknight Bolognese sauce (link below). Watching some veganization videos today while eating lunch it did remind me of one way I don't like veganizing things: in ways that neuter the nutritional content of the meal. A lot of times this happens by doing stuff like substituting the meat with mushrooms or using a practically nutritionless cheese alternative. The video that prompted this post was a delicious sounding recipe that made "fried prawns" by substituting oyster mushrooms for the shrimp. Delicious, but now it's pretty much just deep fried breading, which is admittedly also delicious :). As a once in a while thing hats off but for making regular meals I like to look for alternatives that keep up the nutritional composition of the dish. And of course, deep frying vegan food isn't going to be much if any healthier for you than the original recipe so keep it as a treat. #longevity#vegan#vegetarian#recipe#PlantBased Ina Garten's Weeknight Bolognese Veganized
I watched an America’s Test Kitchen segment on how to make Chinese Tomatoes and Eggs.
Bridget did her best to try to pronounce “Xīhóngshì Chao Jīdàn”, Becky tried her best to make an adapted version, which was surprisingly not made more complicated.
They haven’t posted the segment on YouTube, but they have the recipe online.
My sourdough seems to be quite happy in the proofer! 25% of home milled Einkorn flour and 5% home milled cracked Einkorn wheat plus chopped rosemary and Blue Blessing dried flowers. Use any sourdough starter and any of your preferred wholemeal flour to replace the flour I use. Do try my recipes, you won’t be disappointed! Find all of them @ #sourdoughrecipe #sourdough#bread#breadposting#einkorn#recipe#flour#milling#canadian#blueblessing#rosemary
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We are a team based in Kyiv. Even though the sirens are howling, we strive to bring you more exciting and delicious recipes. If you want to support us, read our recipes.
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Salad is cool. Salad saves time. Salad saves you money. Salad is good for footprint. Ready prepped in the fridge is awesome for health, exec function, good choices & quick meals. Salad is good rebellion, in lots of ways.
Consider just how many nudges you get in shows, on social, endless ads, pushing towards unhealthy, high profit, low nutrition, high cost, highly processed, high environmental impact, food.