Food • Page 1306

I tried this a few months ago and it died, yours looks great!

 

I think you gotta plant it in dirt after a while! I’m gonna try it and report back. Thanks!

 

My lunch today is Texas toast with diced tomatoes on top. Lol. Meh.

also I’m eating lunch at 3:37pm so what

 

Nothing wrong with bruschetta

 

.....

 

Looking at my old tweets and...I kind of miss working at a pizza shop.

 

Is it crazy that I want to add sesame seeds to already baked bread? They're soft Amoroso rolls. But I really wanted hard rolls w/ seeds... I'm thinking about doing a light egg wash and coating them in sesame seeds and baking for about 5 minutes. Any idea if this will work? Should I not be doing this?

 

I guess I'll try one roll and see what happens haha. Some input would be hella tight though.

 

Never tried it but it sounds like it would work!

 

I can barely toast bread so I can't help you

 

I think this should work fine to get the seeds to stick?

 

I just looked at a recipe for chicken tortilla soup and saw they called for 1/4 teaspoon of cumin and I noped the fuck out of that blog

 

sopa de tortilla y pollo

 

You don’t like cumin??

one of my favorite things to make is Chile verde in the pressure cooker and it uses a fair amount of cumin

 

Oh, no! I meant that’s way too little of it! Haha

 

Ohhhhhhhh ok haha. That makes more sense

 

Made scallops with charred kale salad and corn salsa for dinner last night. Scallops might be the easiest/best thing to make ever

 

Those scallops look amazing.

Adding the sesame seeds did not work.

the sandwiches were still great though.

 

I made a generic fried rice and ramen recipe I saw on TikTok and I’m working my way towards actual cooking videos.

 

Omg I feel so old

 

why do you think I call you dusty

 

the dusty moose

 

I definitely am

 

sorry dusty

 

I was asked to write a monthly column for Foodservice Consultant, which is a trade magazine and website for hospitality and foodservice consultants owned by the industry‘s main trade organisation. The usual content is exactly what you think it is so I'm trying to rock the boat a little. My first piece (see below) was published last month and was partly based on a way more thorough paper I wrote last year, which some here have read.

Opinion: Authenticity in restaurants – now and post-pandemic - Foodservice Consultants Society International

This month's article will be about racism in the hospitality industry.