Hey it’s in the name, half milk and half cream! ;D

I remember being surprised when traveling as a kid that the “default” dairy items I grew up with in the US were not in fact universally standard.

I’m pretty excited for this, I’m rarely disappointed by anything produced by A24, and I’m especially a fan of their horror and horror-adjacent films. Also pretty cool that it’s directed by the kid who made the first Backrooms short, can’t imagine directing a film while only 20 years old.

I had been thinking of doing avocado as a fatty pate equivalent, but the last one I had ended up being too far gone :(

A mushroom pate is a great idea, I’ll have to try that.

I patted the slices dry post-marinade, then seared them in a pan in batches. At the end I stuffed all the seared slices in the pan and drizzled on the leftover marinade, which cooked into a light glaze.

Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.

Give it a taste, but I’d guarantee it’s gonna be good to use. I do the exact same thing with most of the chicken stock I make, cook it down until it’s super thick and then freeze it flat in a ziplock. It’s chock full of gelatin and easy to break off a little piece when I want to add richness to a dish.

It will have a different flavor than less cooked chicken stock, so you might not want to use it for something where it’s the main flavor, like chicken noodle soup. Or heck try it, maybe you’ll like it.

For a number of reasons (cost certainly being one), I’ve been paring back meat in my diet. Been experimenting with different ways to cook tofu and incorporating more grains and legumes for protein, but sometimes the meal still feels lacking. It’s hard to divest oneself from the attitude of “it’s not a meal without meat!” when that’s how you were raised.

I try not to think too much about future prices. I’ve got enough dry staples and canned goods to feed us for ~3 months and fresh veggies in the garden. Worrying beyond that is just anxiety without an outlet.

Oooh yum, I’m a sucker for capers but haven’t ever had them in a risotto. Love how the black of the risotto jives with the sunflower plate 🌻

God I love British humor 😂

Seems like a fun concept, too bad that there were spam bots clogging up the chat.

For some reason I can’t add this to the main post, but here’s the pie and ice cream before serving.

Yum, love a good fried rice! I think that recipes which use up leftovers while making you not feel like you’re eating the same thing for the Nth meal in a row are essential tools in a home cook’s arsenal.

I completely agree. Every so often I get an itch to have a look at Reddit, and though the niche subs still seem alright, the comments of anything near the front page are beleaguered with low-quality jokes and karma grabs.

God forbid you’re actually interested in discussing the subject, any comment that takes more than a few seconds to write or read gets buried under a thousand others like your first examples.

That’s true, it’s just that they use savory as a descriptor, when I found the end result to be more dessert than main.

They’ve got a version that uses onions and much less sugar, so maybe I’ll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it’s a layer of sweetness, and not sweet throughout.

Hey no aesthetic shaming my food! #notyourplatingstandards

I’m subscribed to both! And I’ve tossed a couple butts your way already ^-

Hah, that sounds like me! I started a few communities in places where I knew I could supply some OC, and so far its been mostly just me posting my stuff, but I’m stoked whenever I get comments!