food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Absofucking–and I cannot emphasise this enough–lutely
It's also classic me-posting, so that's an especially dangerous intersection.
Part of it is because there's so much bullshit superstition around cast iron that is ridiculously specific and so process-focused that it feels like you need to become a qualified ferrologist with a double-major in ferronomy and ferrognosticism so anything I write about cast iron is gonna be a victim of Brandolini's law by necessity.
It's also almost-everything I wish I was told about cast iron instead of researching which oil polymerises better and shit like that (so mucho texto). Absolute waste of fucking time chasing useless info and broscience on cast iron, there's no refunds on any of that smh.
(It's exactly 18 paragraphs too. I'm dying over here!)