New communities pop up, and older ones that didn’t have many posts sometimes get revived. So if I have the time and inclination I look at All after my Subscribed.

I would not argue that it was either good or tasteful, only that it is popular. I think it’s horrible, and I love corn, I won’t eat canned corn though.

Very popular in Europe and Asia, usually canned corn.

I like doing the Yuca like plantain. Fry lightly, smash, fry again. You get lots of crispy browned edges. Then serve with minced garlic in vinegar and oil with lots of black pepper.

If you get the chance give it a try, the flavor is quite unique.

Have you tried Culantro? It’s often used in banh mi instead of cilantro. The flavor is somewhat similar but it is different chemically.

I ask because I know people who hate cilantro but love culantro.

The Wikipedia article is here https://en.wikipedia.org/wiki/Eryngium_foetidum

Yeah, I can’t undo it either.

So is it 🐱 bacon or something?

Nice looking pita

Yes, that’s Chinese. I love them and they’re pretty easy to make. It’s a laminated dough, but much more forgiving than a croissant which can be a biznatch to make in a hot kitchen.

Usually called green onion pancake or scallion pancake. Serious Eats has a good recipe here https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe

I’ve made them savory before, pretty good with some Parmesan and dipped in tomato sauce, or stuffed with cheese and mushroom pâté.

Other sweet things that are good savory are waffles, leftover grilled corn topped with crema, chillies, and lime juice. And French toast, I’m partial to just throwing some Garam Masala in the batter, then topping with chutney, or tamarind sauce.

I will make a Windmill Pie and post it tomorrow. It will be very traditional with steak, lamb, kidney, and plenty of wind (I had beans today).

But what the wonderfully pedantic Elizabeth David is saying is that this was a common term, even though etymologically incorrect because language evolves, and now it only exists in this form in Guernsey and the U.S.

Her book is fantastic if you are a bread geek, maybe even if you aren’t , or you’re looking for interesting, often forgotten local breads.

Don’t start.

Elizabeth David in English Bread and Yeast Cookery. She writes,

It is interesting that these soft biscuits are common to Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out

It is unfortunate, buy we are giving our data freely, as we did on Spezzit. IMHO it would be great to block efforts to monetize Lemmy by ai, but that is not what we signed up for.

Lemmy is neither private, nor closed. It’s just the way it works.

Contributing in an open forum means the data will get harvested. If it closed there will be fewer views, open is what we have now.

Companies will train on what we post, we are not giving that (directly) to a centralized service though. To me that compromise is enough.

Chicago Stuffed

Looks like a blue waffle.

Is the Google thing a joke?

Do you have a recipe for it? I would love to know.