It's my understanding that when my farming skill gets past a certain level, my garden will only yield star-quality produce. I'm not at that point right now, but because I used star-quality items to make seeds, I've got a boat load of star-quality seeds that keep yielding star-quality produce in some self-fulfilling prophecy.
This shouldn't be a problem, except that it seems if I use one star-quality ingredient in my recipe, all the rest have to be as well. I churn out Hearty Vegetable Soup like nobody's business because it's so dang easy. But while I'm swimming in star-quality carrots, it's a heck of a lot harder to ensure that I'm foraging enough star-quality spices to meet demand. Am I missing some way that I can use up my star vegetables while also utilizing the regular versions in other ingredients?
I imagine if one ingredient is star-quality all the rest have to be as well would be pretty dang prohibitive when you get to the farming level that only produces starred items.

So I made a vegetable soup and put a can of these diced tomatoes and when I was putting it away I found this in my soup. What is it? I’m so confused and concerned because we ate some already. Scroll for pictures

So I made a vegetable soup and put a can of these diced tomatoes and when I was putting it away I found this in my soup. What is it? I’m so confused and concerned because we ate some already. Scroll for pictures

Going back to the 2021 Finals, I've found myself making themed meals for crucial postseason games.
2021 Finals: Venison Street Tacos and a Tequila SUNSRise
2022 vs Pelicans: Pelican (Buffalo) Wings...and a Tequila SUNSRise
2022 vs the Mavs: Not wanting to figure out what to do with Chevaline, I just settled on Jack in the Box. Kudos to you if you understand Chevaline and can decode the Jack in the Box gag.
2023 vs the Nuggets: In a fit of depression, frozen chicken nuggets, a few gummies, and...a Tequila SUNSRise. (This is 1 drink, I swear I don't have an alcohol problem).
Well, now it's 2024. Here we are...again. Unfortunately I'm not really feeling dog meat, and I'm not wanting a shitty hot dog tonight. And given that none of my prior seasons' pun themed meals yielded in-game results (except the Pelican wings), I've decided to take a different course here.
The Twin Cities (I live here) does have a pretty vibrant scene as far as Latino food is concerned. Better than you might expect for a northern territory. But, enchiladas seem to get little love. So, this season's elimination meal is: Enchiladas and ...a Tequila SUNSRise. The recipe follows.
First, you're going to need some shredded meat. Pork shoulder is my go to, but given that I delayed posting this until less than an hour before tip off, you probably need something quick. Ground beef or shredded boneless chicken breasts (10 minutes in an Instant Pot and you're solid). Let's say you need 1-1.5lbs of meat.
Next, set that shit aside and let's work on some sauce. You'll need to blend 20oz of tomatoes. Grab a jar of your fresh canned from the garden--...those yellow cans from the store work fine. Blend that shit in a blender with 2Tbsp of chili powder, 2Tbsp of corn starch, 1Tbsp of cumin, 1tsp of kosher salt, 1/2 tsp of fresh ground pepper, 2tsp sugar, and toss in something spicy if you're into that.
Too much effort? Ok fuck it, get a couple cans of red enchilada sauce and we're set.
Now mix some of that enchilada sauce with your shredded meat (or cooked, browned ground beef).
Next step, take a ladle full of sauce and lube up the bottom of a glass 6x12 pan. 9x13 glass or metal brownie pan works too, but you'll just need to spin up more enchiladas.
Next, grab some fajita sized flour tortillas, or corn tortillas if you're not a savage. Heat those bad boys up. 8 of them. Now, add a scoop of the meat/sauce mixture into a tortilla, roll that shit up and slap it in the glass pan. Repeat until you've crammed 8 enchiladas into the area of the pan.
Top the enchiladas with the remaining sauce. Now, grate some exquisite 5yr aged cheddar from our frenemies in WI. 1/2 cup is ok if you hate fun. 1 cup is sort of an improvement. Sprinkle that jazz on top of the enchiladas. A bag of shredded Mexican blend or cheddar is fine too.
Last steps here. Toss the glass pan into the oven that I forgot to tell you to preheat to 375F before whipping up this recipe (Hi, welcome to the ADHD experience). Manually set a timer for 10 minutes, exactly 2 minutes after telling your Google Assistant to set a 12 minute timer--a command that it will conveniently ignore. After the timer goes off, pull those bad boys out and eat.
And voila.
Now, I recommend pairing this with a delightful glass of water and a Tequila SUNSRise. A whole fucking pitcher because it's going to be an evening, friends. Hope you all called into work.
Sidenote: sidepart, fuck all this cooking just tell me, what the fuck is a Tequila SUNSRise? Look man. It's just a Tequila sunrise. Google it. I prefer mine a little strong though so, my recipe differs slightly. For example, the first ingredient is a bottle of tequila. ...th-that's all.

GO SUNS!

^{Please. For the love of god.}

I love the sun dried tomato spread on the turkey sandwich right now!! Does anyone know the recipe for it?

I’m a bit on a soup kick right now, especially because I can freeze it and reheat during the next week or two.
What recipes are filling, delicious, and roughly <400 calories?? 😄
Going grocery shopping tomorrow :)

Part of my childhood was spent in an Italian-American household and Sundays were always the “big dinner.” My mother gave me a lot of solid recipes from our time with my Italian stepfather but I never got a chance to try making a Sunday sauce myself. She’s gone now and I’m not close to my stepfather but I’d like to try doing this for my family. It just seems so damn good, simmering for hours on the stove, making the house smell good. Spoon it over some pasta, a little fresh basil…
Anyway, any advice for a base? Crushed tomatoes (San Marzano, plum), beef bones, herbs, spices? I know the options are endless, I just want a good starting point.

I am transitioning to a fully Raw eating life! The major consensus is NO- OIL.
Whats the healthiest way to “cook” Quinoa, Chickpeas, and lentils? Is it better to eat them raw or sprouted?
I plan on making a Quinoa Salad, with Green Leafy Vegetables (arugula, Lettuce, Dandelion Leafs), Hemp Seeds, Bell Peppers, Olives, Tomatoes, Cucumbers, Avocado, Herbs (Rosemary, Thyme, Oregano, Parsley) Everything organic as possible!
•Whats the healthiest way to “cook” Quinoa, Chickpeas, and lentils? •Is it better to eat them raw or sprouted? •Does the Quinoa have to be cooked? Cold? Hot? •Whats the healthiest “seasonings” we can use? •How can we incorporate Mushrooms? Lions mane, portobello, etc? • Do mushrooms have to be cooked or can they be eaten raw?
Im open to all ideas, criticisms, suggestions, information + add ons to the recipe! Thank you ✅

so the new update brought new crops you can plant: carrots, summer squash, broccoli and powdermelon. which is all great and all, until i realised you can’t even use them in any new recipes…. what was the point in adding new crops if they 1. don’t sell for much and 2. aren’t even included in any recipes? CA added MOSS SOUP but not new dishes/meals with the new, actually tasty ingredients? it doesn’t make much sense to me. i needed new dishes, and new crops were added yet no new dishes? and i know carrots can be used to make horses faster but that’s it…

I hear oxtail makes a good bone broth, so I am adding some to a mix of other beef bones in my 24 hour broth recipe. But then my question is: do I leave the meat on for the full 24 hour simmer? Or should I cut it off after like 4, reserve the meat for slicing and adding to pho, and throw the bones back in?
Background: I am making pho at home, and I do this by starting with a bone broth - all soup bones, oven roasted and simmered for 24 hours. This makes a bone broth base, which I can refrigerate or freeze before I actually make the pho with aromatics, brisket, and everything later. I’ll cook the brisket for like 4 hours in the bone broth, so hence my question about if I should reserve the oxtail meat after 4 hours when making the bone broth
Thanks!

I’ve been seeing a lot of recipes & influencers on social media where people just throw the whole head of garlic, or an unpeeled onion cut in half into a stew, soup, or braise.
Does this add anything to the dish, or is it strictly to save time? The skin is pretty flavorless, at least compared to the “good stuff” inside, and just adds weird papery texture floating around. I’m not a fan of it, but is there a reason why people are doing it?

Hi so 10 days ago I had an emergency with severe pain in the abdomen area. The doctors thought that it was an appendix inflammation and so they gave me the option to remove a umbilical hernia which I was born with also. Turns out the problem was that a lot of accumulated corn had created problems in what is called a Meckel’s diverticulum, so they removed that as well. I’m going home tomorrow and was wondering about the diet part of it.
When i asked him the doctor gave me such huge periods of time in which i eat basically nothing. He also said to stop training FOR 3 MONTHS, which is an insane amount of time. I’m feeling absolutely crushed and like my life is over, because of all this. I kept a lifestyle with a very high protein diet, which he said it wasn’t olay.
He said to eat only porridge like foods like potatoes, rice with only salt or soups with occasional chicken and no spices for a month and stop incorporating high protein for 2 months. When i asked him about individual things he seemed like he really didn’t know all that well what was going on and was pulling all these numbers out of his … Whatever I know he is a doctor and It’s dumb of me to be questioning him, still i need to find a way to function while recovering so I will still try to at least establish some type of healthiness and protein.
Sorry for all that. What was your experience and how much did it take you to start eating normally after surgery? Can you guys think of any recipes/foods you lived on and liked in recovery?
Thank you in advance :)

It will be my first time making a seaweed soup (“miyeokguk”) for a Korean person’s birthday. I’ve never really made a Korean food before, so I would appreciate a very detailed and authentic recipe! Thank you.

I have moderate CFS and have been working on a homemade dog food recipe for quite a while that isn’t too hard and takes about 45 minutes from beginning to end (I split it up over 2 days, see notes). I started it using dry beans (slightly cheaper) but that was far too much work for my moderate CFS.
This makes about 22-25 cups of food for about $15 where I live when chicken breast is on sale.
I still cube up my chicken and carrots but may pay the butcher later down the road and use baby carrots as my CFS progresses.

• · 4 lb chicken breast cubed
• · 6 oz can tomato paste, low or no sodium if you can find it
• · 32 oz salt free chicken broth
• · 4 cans of salt free beans, drained and cleaned in a colander (any type is good like black, kidney, lima, etc.
• · 1 lb carrots cubed
• · 3 apples, I use any red that are on sale
• · 2 cups cooked rice

Cook cubed chicken in large frying on med/hi, stir as needed
Add carrots, beans, chicken broth and tomato paste to large stock pot, stir to mix it up on high, turn to simmer once boiling, simmer 10 minutes, stirring occasionally.
At 10 minutes of simmer, chicken should be done. Add chicken (strained) and apples to the stock pot, return to boil then simmer 10 more minutes, stir occasionally.
Take pot off stove and add the rice and stir. The rice does not have significant nutritional value but is a wonderful binder soaking up the liquid.
Cool for a couple of hours and package however works best.
NOTES:

• I use quart freezer bags and they hold 5 cups of food each (not sure how that works but does). My dog eats 1-2 cups a day plus a bit of kibble so it never goes bad after removing from the freezer.
• Don’t forget to use the liquid from heating up the chicken to pour over dry food if you also use that.
• A couple of additions I use from time to time are fresh greens when my garden is going like beans or peas. Add that when adding carrots and beans. If using canned just drain, clean and add when adding the chicken. I’ve also added 1-2 tsp ground eggshell for calcium from time to time.
• To make it easier, cube everything up the day before.
• I hope some of you slight to moderate CFS sufferers find this helpful. It is much cheaper than buying already made fresh dog food.

Just curious, I notice in all canned tomato recipes so far suggests an acidifier (citric acid or lemon juice) even if pressure canning. I also notice many commercially jarred and canned tomatoes do not include one, most are just tomatoes and their juices - I assume they are being sealed under heat and pressure much akin to a home pressure canner. How is it different??