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Cake day: July 4th, 2023

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  • JayleneSlide@lemmy.worldtoFoodPorn@lemmy.worldOn a smashburger kick lately
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    26 days ago

    To signal boost @Lifecoach5000 love of the smashburger: J. Kenji Lopez-Alt goes into great culinary depth about burgers, including the Oklahoma smashie. This is the version I make for friends and loved ones: https://www.seriouseats.com/oklahoma-onion-burger-recipe

    If you can source beef from grass-fed pastured steer (in contrast to CAFO beef), it makes such a huge difference. For example, we get beef from a small scale local rancher family that does all their own butchery. Anything more than salt and pepper on their beef starts to detract from the subtle complexities in the meat, complexities missing from grain-fed beef.





  • I’m actually kicking my past self for not trying it sooner it’s so good.

    This right here. For most of my cooking life, I thought this salad sounded disgusting, or at best, a waste of ingredients. Oh, so many summers I missed out on this tastiness because I was stubborn. If you enjoy any of these flavors individually, do yourself a favor and give this a try. There is a lot of leeway and flexibility with the ingredients, so you can swap in different components to use what you have in the fridge.









  • Average water consumption stats make my head spin. According to the article, Barcelona residents use an average 99 liters per person per day. 0_0 I know the residential averages in America are even more horrific, something like 50 to 150 gallons PPPD, depending on locale.

    What the hell is everyone doing with all of that water?! My partner and I use 4.5 gallons PPPD. And it’s that high because we hand wash our dishes (no place to put a dishwasher).