food
Welcome to c/food!
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.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Salt
what's your favorite salt
You should have multiple salts. At a minimum, iodized table salt, kosher salt, and some sort of large flaky salt.
I will judge you if you have a salt grinder.
I only have kosher salt and bulk fine grain sea salt and you can judge whatever you want about my grinder, honey, it affords me precision salt granularity that you couldn't understand
I have iodized salt but it's my "the apocalypse has happened and I need to prevent goiter" salt, I get my iodine from milk n' eggs
I get it, you yearn for the mines and get your fix by unnecessarily smashing rocks.
don't we all?