Mushroom Truffle pasta or risotto is really good. It also pairs well with musty cheeses like aged asiago or aged goat cheese

This is interesting to observe. Quite a while ago I caught a lot of hate for discussing CalyxOS, now Graphene is getting flak. Both are great, it’s strange that there’s so much drama over good software, especially considering the lack of alternatives in mobile OSes.

OpenMW has an android port. You still need the original files but it does work if you have a someone capable device

Cookbooks are a great option if you have a bit of time and like reading. I started out this way, simply reading books and watching YouTube for fun. I’ve found many books at my local bookstore and thrift shops for very cheap (like $1 - $10). I would keep an eye out for these specifically, especially older editions that are cheaper:

The Professional Chef, Culinary Institute of America
Professional Baking, Wayne Gisslen
What’s a Chef to Do?, Anthony Bourdain
Gear, Alton Brown
On Food and Cooking, Harold McGee
Basics with Babish, Andrew Rea
The Flavor Matrix, James Briscone
The Flavor Equation, Nik Sharma

All of these go over essential principles and skills that every cook needs; if you read and understood even just one or two of these cover to cover, you could easily master cooking essentials in just a couple days/weeks accompanied with some practice

Your problem might be not pre-heating the pan long enough (this goes for cast iron, stainless, and carbon steel). For eggs made in pans with these materials, you need to let it sit on the heat for a bit; not too hot to obliterate the egg, but hot enough to evenly heat the pan. The pan should have some oil/fat in it as well.

In layman’s terms, the science behind this is that these metals have little microscopic “pores” that open wider when heated. When the pan is cold, they are smaller and latch onto the food. Heating up the metal opens up these “pores” and allows the oil to lubricate the metal much better.

You might want to invest in a 3-ply stainless steel pan ( which basically means aluminum encased in steel). The steel protects the aluminum, and the aluminum distributes heat evenly to the whole pan to facilitate the above process. As long as you pre-heat the pan and add enough oil or butter, not even eggs will stick. I personally use a Viking stainless steel pan, but I’ve also heard that Made-In makes some good ones too. Cuisinart also is a cheaper option

I wrote/played an instrumental for my mom and she didn’t like it, despite it being high quality and well practiced. Not in a mean way or anything, I just don’t think it’s a good gift in retrospect and it wasn’t her thing. And if you generate it with AI, it might seem effortless/cheap on top of that.

Everyone is different, but I think people like having something in their hands, like a work of art, or a written letter, while a song is more abstract than that.

I personally use Lemmy for 2 things really, tech/foss/privacy news & discussion, and as a social media replacement (memes). When I used to be on the crappy socials, I would only really use them for memes, and left when I started to care more about privacy rights. The very first community I followed was 196 when they migrated away from reddit, so it was essentially what I came here for initially, and then found that the whole platform was miles better for discussion as well.

I’ve read through quite a few cookbooks and these are my favorites per use-case:

General Purpose: The Professional Chef by the Culinary Institute of America
Culinary Basics: Basics with Babish by Andrew Rea
Food Science & Ingredients: On Food & Cooking by Harold McGee
Equipment: Gear by Alton Brown
Baking: Professional Baking by Wayne Gilssen
Flavor Combinations: The Flavor Matrix by Nik Sharma
Grilling: Arnie Tex by Arnie Segovia
Chinese: The Breath of a Wok by Grace Young
Indian: The Best Ever Indian Cookbook by Mridula Baljekar and others
Thai: Sabai by Pailin Chongchitnant
Vintage: The Settlemennt Cook Book
YouTuber Cookbook: Binging with Babish by Andrew Rea
Celebrity Cookbook: From Crook to Cook by Snoop Dogg (it actually has really good recipes believe it or not)

Of course! If you cut it very thin it’s crunchy but not hard to chew through. A julienne cut (1/8in or 3mm) with a knife gets it to look pretty but shredding would work too taste-wise

I usually do avocado, carrot, and cucumber with a sprinkling of sesame seed. The avocado is soft while the others are crunchy and they offer a nice texture dinamic when balanced. They also have a nice fresh taste that compliments the sharpness of wasabi and the savory/salt of soy sauce

Vegetarian sushi comes to mind. Sometimes I even prefer it to sushi with fish when I’m in the mood; it’s crisp and refreshing when done right. If you use good quality nori and rice vinegar you’ll get that oceanic flavor you’re looking for without any fish.

I mainly get them from YouTube and their resppective websites. My favorites are:

Babish Culinary Universe (Everything)
Pailin’s Kitchen (Thai)
Sheldo’s Kitchen (Sotheast Asian)
Brian Lagerstrom (Baking and American)
Curries with Bumbi (Indian)
Hanbit Cho (Baking)

Second for Half Baked Harvest. I love how cozy the site looks and the recipes are great

Ironically, lots of food actually has wood in it. Any time you see “cellulose” or “cellulose powder” on the ingredient list it’s actually just wood pulp. It’s used as a thickening agent

Garbage plates sound horrible in theory but they are litterally so good. They hit hard after a night out or if you have the night munchies. I’m not sure if they’re popular elsewhere but they are a staple of upstate New York

Lol I was half asleep when I read that ngl

Fun fact, Ramen was originally Chinese, derived from a dish called la mian

These three from Babish are my favorite, especially the chili garlic one.

If you wanna go really cheap you can just add colby jack cheese, curry powder and onion powder to chicken ramen, which was my go to in college

Highly underrated, but a good thermometer can help a lot with cooking meats. Getting the right temp is much more accurate than cooking by sight or feel, and having one that reads in under a second is super convenient.Typhur makes some quality ones that I like to use

Hard agree. I feel like you can cook almost anything with just a cast iron pan and a chef’s knife. It’s the essentialist’s gadget of choice