beerclue @ beerclue @lemmy.world

Posts

42

Comments

408

Joined

2 yr. ago

My family pickles watermelons, for generations. They are delicious.

Keeping it simple. Use a wok, peanut oil, day old rice, msg, good soy sauce...

Why is no one actually believing me? I literally had to knock it out to let go of the spatula. The shell cracked, so I just fried it, and added it on top of the rice...

From time to time, when I go grocery shopping, I pass by the Barilla section. Their "collezione" edition is usually quite expensive, but my local grocer does random 50% off. When that happens, I just get 2-3 boxes of everything, which last for months...

These were tagliatelle n.16 from Barilla, fettuccine are a bit thinner.

I used the og air fryer, a convection oven :)

No worries, thanks for the tips. Still learning, so I'm okay with constructive criticism:)

Of course, salad is almost always present.

I do have a thermometer, I bought it as I started learning how to cook. Yet, I never used it...

How would it be useful in this case?

Indeed, it turned out well done, I'll try getting a thicker piece next time. The fries I got frozen, and I oven baked them. I usually use fresh potatoes, but I couldn't be bothered on a Sunday evening :)

Thanks for the tip! I did a red wine reduction with the garlic, shallots, thyme and butter used for basting.

chili con carne

I think you are referring to the chili threads?

Walking alone around the river bank, with a kitchen knife on my belt. I was "adventuring".

I agree with you, but this was specifically about jellyfin.

I don't think so, but don't quote me on that. My machines come with a 65w charger.

A micro sized PC with an i5 and 8gb or ram can cost under 100€, and it's way more powerful compared to a pi. Power efficient too. That's what I used for a long time for my jellyfin server.

I know, I was joking. I just prefer to avoid adding labels to madeup/hybrid/fusion dishes.

I got some last time I was in Italy, not something we usually have in the kitchen either.

i imagine a stereotypical new york italian-american accent when I read that. :)