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Colin PurringtonHere's a close-up of the mac & cheese. Am definitely going to make this again but likely adding lobster. <a href="https://flipping.rocks/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://flipping.rocks/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a>

SpïtfîreHomemade chicken soup from freezer Sausage rolls also from said freezer Pancakes from the krusteez bag Mixed with mini marshmallows Sugar coma was kicking in halfway through the bowl Had to add some maple syrup to bring the sweetness level DOWN a notch <a href="https://mastodon.scot/tags/AltText" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AltText</a> needs read because I can't move to type it again<a href="https://mastodon.scot/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://mastodon.scot/tags/unhealthy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#unhealthy</a> <a href="https://mastodon.scot/tags/tasty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#tasty</a> <a href="https://mastodon.scot/tags/pudding" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pudding</a> <a href="https://mastodon.scot/tags/dessert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#dessert</a> <a href="https://mastodon.scot/tags/dontJudgeMe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#dontJudgeMe</a>

Colin PurringtonUntil yesterday I had never made macaroni and cheese from scratch. Did the full béchamel, using a mix of cheddar and mobay, then added the elbows and gruyère. <a href="https://flipping.rocks/tags/macaroni" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#macaroni</a> <a href="https://flipping.rocks/tags/pasta" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pasta</a> <a href="https://flipping.rocks/tags/cheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cheese</a> <a href="https://flipping.rocks/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://flipping.rocks/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

Tonya Marie 🏳️‍⚧️Today in prep <a href="https://chaosfem.tw/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> :Butter chicken!

cubicrootToday I made vegan gyros based on soy chunks. It was really delicious and I could try the technique of soaking the chunks in the pan again. <a href="https://tech.lgbt/tags/vegan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegan</a> <a href="https://tech.lgbt/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://tech.lgbt/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://tech.lgbt/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a>

Madeleine MorrisIf you like fish but not salmon, this might make you change your mind. The miso really changes the flavour of the salmon (it cancels out the odd bitterness of salmon).1 tbsp of miso 2 tbsp of soy 1 tbsp of mirin (or any white wine) 1 tbsp of honey (or 2 tsp of sugar)Mix together until the miso loosens up into the liquid, and pour over salmon - for between 30 minutes and 2 hours. But no longer. Then you can grill or pan fry the salmon, but on medium heat. Miso burns easily. <a href="https://mstdn.social/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a>

Madeleine MorrisToday I made miso salmon on a bed of soba noodles, with grilled zucchini and steamed asparagus. <a href="https://mstdn.social/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a>

Eliot BFrosty nights forecast, so i harvested the last of the summer basil crop and made 900g of pesto 😋<a href="https://mastodon.nzoss.nz/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#gardening</a> <a href="https://mastodon.nzoss.nz/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a>

Martijn van ExelSaag Paneer Spanakopita Crossover <a href="https://en.osm.town/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://en.osm.town/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://en.osm.town/tags/spinach" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#spinach</a> <a href="https://flic.kr/p/2qZk44k" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://flic.kr/p/2qZk44k</a>

plinthFunemployment dinner number 33 (in a series): <a href="https://infosec.exchange/tags/vegan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegan</a> chili with fake cheese about $3/serving <a href="https://infosec.exchange/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://infosec.exchange/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://infosec.exchange/tags/foodporn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#foodporn</a>

Zeiros LionHubbind doin a heckin cook!<a href="https://lgbt.io/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a> <a href="https://lgbt.io/tags/ChickenAndDumplings" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ChickenAndDumplings</a>

MycotropicI'd love to hear your thoughts; Catfish vindaloo.What goes in it other than catfish? Thank you!<a href="https://beige.party/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a> <a href="https://beige.party/tags/Recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Recipes</a>

Flipboard Culture DeskWe thought we had a pretty good method for consuming cheese (put in mouth, chew and swallow), but <a href="https://flipboard.com/@SeriousEats" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@SeriousEats</a> has some further information. Here's their guide to cheese-eating, from planning what to serve to using up leftovers. Plus, how can you tell if your cheese has gone bad? “Surface mold can be scraped or cut off revealing a happy cheese underneath," says Julia Hallman, owner of Formaggio Kitchen, Massachusetts. "Once you trim your cheese, give it a taste! If it is still pleasing, then it is still good.” Tell us in the comments if you have a great cheese serving tip (we would never cut off the brie's nose!), or a particular favorite to recommend.<a href="https://flip.it/xBnrXV" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://flip.it/xBnrXV</a><a href="https://flipboard.social/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://flipboard.social/tags/FoodCulture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodCulture</a> <a href="https://flipboard.social/tags/Cheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cheese</a> <a href="https://flipboard.social/tags/Cheeseboard" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cheeseboard</a> <a href="https://flipboard.social/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a> <a href="https://flipboard.social/tags/Entertaining" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Entertaining</a> <a href="https://flipboard.social/tags/Lifestyle" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Lifestyle</a>

RafaelI'm making a couple of jars of sweet lime pickle. The recipe says to cover them with cheese cloth. I think that, in the two weeks it takes for them to ferment the desert would completely dry the pickles out. So I'm just opening the jars a couple times a day to let the pressure out. <a href="https://mastodon.sdf.org/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.sdf.org/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://mastodon.sdf.org/tags/pickles" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pickles</a>

BluedepthI always love the fact that a broiler in modern gas ovens is nothing more than an upside down grill. Makes cooking burgers super easy. Just a cookie sheet, some aluminum foil for easy cleanup and in a little while, perfectly done. <a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://mastodon.social/tags/grill" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#grill</a>

Kate NyhanYou know how you can make delicious bread salad by turning the liquid released by salted tomatoes into a dressing? Can you do something similar with the liquid released by roasted bell peppers? Or is that more like the liquid from salted eggplant, that you just pour down the sink? <a href="https://fediscience.org/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://fediscience.org/tags/recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#recipes</a>

Dianora (Diane Bruce)P.S. the Banana bread pudding is very tasty!<a href="https://ottawa.place/tags/Ottawa" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Ottawa</a> <a href="https://ottawa.place/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a>

Tod Maffin 🇨🇦I am prepared to defend this until the end because SOME TRUTHS ARE IRREFUTABLE. <a href="https://hci.social/tags/pizza" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pizza</a> <a href="https://hci.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://youtube.com/shorts/fyKNQZAUOmI" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://youtube.com/shorts/fyKNQZAUOmI</a>

justmichelleAnd, with the remaining eggplant I'm making something close to Bagara Bainga. <a href="https://beige.party/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a>

justmichelleI got a lot of quick sell eggplant at the store so I made a lot of eggplant pie filling. (Onion, garlic, tomatoes, eggplant, olive oil, seasonings. Would normally include bell peppers but I don't have any.) To make the pie: unbaked pie shell, filling, and shredded mozzarella cheese on top toward the end of the cooking time. <a href="https://beige.party/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a>

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