Troy Coll @tacohole@mastodon.xyz

if any of you would like to read some longform thoughts about food from me, you can do so here https://tacohole.net/2017/08/03/why-cook-anything/

while i got y'all here, what #iOS app are we using for masto on our cellular telephones these days?

points of order:
- avocado is bland af if there's no salt, acid, or heat. don't be timid.
- frying bread is a cheat code to life. do it as often as you can. this is how we take a loaf of good, naturally leavened bread and turn it into meals for a week.
- fancy salt is a gross luxury but it really is fun to have around if you can swing it. i like maldon (big crazy pyramidal shards) and murray river (crunchy chunks), personally.

okay. we back. #veryshortrecipe. avocado toast does not cost $15.
avocado(s)
good bread, sliced way thick
lemon juice
salt, fancy if you got it
plop a bunch of olive oil in a skillet, heat it up. drop your bread in (no crowding), brown it on both sides. mix/toss/mush the avo with the lemon juice and a big pinch of salt and fresh cracked pepper. textural variation is a good thing. spread the avo on the bread, sprinkle with more salt, add a squirt of sriracha and/or fresh basil/mint/cilantro!

had to take a social media hiatus for a while, but i missed y'all very much <3 a fresh af #veryshortrecipe coming down the pipe shortly

mastodon, hello

- you can do this with any mushroom, really. wild ones are always good! herb riffs/combos are welcome, too -- anything that can stand up to a bit of heat and strong flavors (thai basil, oregano, etc)
- the only tricky part is making sure the butter doesn't get ahead of the mushrooms. use moderate heat; better for it to take longer than to burn the butter.
- makes a great snack/side, or atop polenta or rice. you could also mix them into a chilled rice/soba noodle deal.

a delicious and easy #veryshortrecipe for
brown butter shiitakes w/mint!
6-8 shiitake, stems removed
3tbsp salted butter
red wine vinegar
handful mint leaves
red pepper flake

heat the butter in a skillet until it melts and begins to brown. add shiitakes and stir to coat. continue to cook on medium until the shrooms are tender and have some color. chop mint and add to a bowl w pepper flakes and a splash of vin. add shrooms&butter, toss, taste, add more vin/pepper/salt as needed. done!

high hydration dough is terrifying to work with but i can't bitch about this
https://mastodon.xyz/media/tRUV5L3-EXOdQZa3-Yc

today i'm donating to abortionfunds.org and this actblue fund https://secure.actblue.com/contribute/page/dkendorses2018dems?refcode=20170504fsdemslate

ugh. #veryshortrecipe for my breakfast this morning:
ti' punch.
rhum agricole
lime
cane syrup

mush the lime and syrup in a glass. add rhum. add ice. stir with your finger. knock it back. repeat as necessary.

for the labneh, turn the remaining 3 garlic cloves into a paste with some salt and either a mortar&pestle or by dragging your knife blade back and forth across a cutting board. mix with yogurt and lemon zest.

to assemble: kale on the bottom, then chickpeas and veg, then a big scoop of labneh!

mix the carrots, sweet potats, and
walnuts with ba'harat, olive oil, s&p. bake 30ish mins @ 375F. sautee ginger and 5 cloves chopped garlic in olive oil. add chickpeas, lemon juice, s&p, cook til tender. bring a pot of salted water to boil, add the kale, and cook until it just loses the bright green color. drain in a colander.

2 cans chickpeas, drained
1 sweet potato, sliced into 1" cubes
3-4 carrots, peeled and sliced into coins
1/2c walnut pieces
1c greek yogurt
8 cloves garlic, peeled
zest and juice of 1 lemon
3tbsp fresh ginger, peeled and diced
1tsp ba'harat
2tsp cumin
1 bunch kale, rinsed and stemmed

i made this for din and now i'm gonna teach y'all: a #veryshortrecipe for
israeli?? bowl!
https://mastodon.xyz/media/IuLx9-RHITjBM3ae7tM

- i used 2/3rds blueberries and 1/3rd strawberries, but any ripe berries will work great.
- the basil leaves can be tricky to pick out of the mix after cooking but just do your best. if you wanna get serious you can do a bouquet garni but i didn't.
- crust top options are endless, but make sure you provide ventilation, because this will bubble. a foil-lined sheet pan beneath your pie dish is a safe idea.
- let this sucker cool at least 4hrs before slicing. pie is often better the next day.

here's a #veryshortrecipe for a bomb ass pie i made last night:
berry basil pie!
6c assorted berries
1c basil leaves
1.5c sugar
1/4c corn starch
1tbsp grated ginger
1tbsp lemon zest
1/4c lemon juice
1 batch pie dough
egg wash

cook 4c of berries with the basil on medium heat until reduced by 50%. remove basil leaves. mix sugar, starch, ginger, and zest in a large bowl. add raw berries and cooked berries. pour into prepared pie crust, top w lattice, apply egg wash, bake 350F for 1.5hrs.

picked up this #veryshortrecipe when i was in NC and it's v good:
yard sauce!
4-6c mixed non-woody herbs (parsley, tarragon, basil, marjoram, oregano, thyme, chives, literally whatever)
juice and zest from 1 lemon
4 cloves garlic, peeled
olive oil to cover

put everything in a blender. blend it. put it on pizza, pasta, roasted veggies, eggs, etc etc etc.