Recent comments in /f/food

scooterscuzz OP t1_j714wgz wrote

Reply to comment by Kaiyukia in Peeled and roasted Favas seasoned with za'atar, black lime and balsam fir salt. Pairs well with a nice Chianti [homemade] by scooterscuzz

The fava beans started off as dried beans, which were soaked overnight, then cooked in gently boiling, salted water for about 35 to 45 minutes. The next step is to remove the skins by allowing them to cool enough to allow the squeezing of each bean, which will remove the thick outer, plastic-like skin. They were given a light coat of olive oil and seasoned. The seasoning can be any savory seasoning and is only limited by ones taste. These were baked on a single layer atop a sheet of parchment paper on a rimmed , insulated cookie (or biscuit) sheet until they begin to brown. Because they will retain some moisture, they are stored in the fridge to lengthen their storage life. Allow them to reach room temperature before consuming. They can be purchased already cooked and seasoned at Asian grocery stores, at about three times the price of the uncooked product. They are usually labeled as "horse beans." They will still have their skins intact. https://wholesaleunlimitedhi.com/products/horse-beans

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Sector_Black t1_j70c3hl wrote

Reply to A Humble Double Cheeseburger [homemade] by mushroom_kook

Looks quite good. I especially like the look of that bun. I imagine it's homemade as well. I've made several bun recipes from different YouTube channels and it's really needed to have a good burger.

One tip, in case you didn't do it. Buttering and grilling the inside of the bun, and then assembling and giving the whole burger a rest in a deli wrapper really does a lot to improve the product as well.

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