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StickyDango

@ StickyDango @lemmy.world

Posts
21
Comments
320
Joined
3 yr. ago

What is it you plan to do with your one wild and precious life?

The goal this year (2026) is to lurk less and post and comment more.

  • Chicken pasta. Soda bread garlic knots

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  • Omg. I'm definitely going to have to give these a try. Seeing as they put cheese in the middle, I think I may have a winner in my house. Soda bread + garlic + cheese. May also experiment and throw in grated parm instead.

    Thank you!!

  • Chicken pasta. Soda bread garlic knots

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  • They look so good 🤤 My soda bread batter cannot be handled in to knots. I'll have to give your one a try.

    Can you share the website? I don't have an airfryer.

  • What's that video game boss you've never been able to beat, or took you the longest to beat?

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  • Lavos in Chrono Trigger. 😭

  • What is everyone doing to survive this food inflation?

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  • Shopping where the deals are. Don't be loyal to a brand. It's easy, but if you're going to keep going to get Hellmanns mayo at full price, Aldi has one that's their home brand that tastes just as delicious at a fraction of the price.

    I don't drink, smoke, or do drugs. I do a lot of cooking at home, and I teach myself to make delicious and nutritious foods that may be copycats of what we'd get at restaurants. It's a fun little challenge at a much cheaper price for way more than just one portion.

    Sometimes I just want to go vego for a few days or weeks, so I go online and find some budget food recipes (beans, lentils, rice, etc.), and I usually find some really good ones.

    Back home in Canada, I was couponing a lot. This was 8+ years, ago, I don't know what it's like now. Coupon culture is not a thing in Australia, but I shop mostly at Aldi. There's a Coles and Woolies just across the street, so I do my research on what's cheapest, and buy that item there.

    I buy in bulk if I know I'm going to eat it all. I go hard on the pantry items.

    Shop what's in season.

    Shop your local Asian grocer! Sometimes they have stuff way cheaper than supermarkets.

  • What is (one of) your favorite kind(s) of bread, and what context do you enjoy it in the most?

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  • I thought I had good sourdough until I went to a cafe near Warburton, Victoria, and wow they do an amazing sourdough. The sandwich was simple, but the bread made such a difference.

    Irish soda bread is so unique to Ireland, I've not been able to find it anywhere outside of that country.. So we overdose whenever we go back 🤤

    But in actuality, I love any bread that is fresh from the oven. I'd devour an entire focaccia if I was allowed to.

  • What is (one of) your favorite kind(s) of bread, and what context do you enjoy it in the most?

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  • I love a good seeded, bouncy (not to be confused with airy), tangy sourdough bread. I'll eat it untoasted or toasted with butter, or in a sandwich. Everyday if I could.

    I am also partial to any naan, and Irish soda bread. Naan to be eaten with curries, and Irish soda bread toasted with butter.

  • Do you ever just sit and listen to music, or do you have to be doing something else at the same time?

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  • I do this sometimes, especially when I am stressed out and just need time to relax and forget everything for a while by immersing myself in whatever I'm listening to. Same with just sitting on public transport. Sometimes, I just stare out the window, and everything I hear is just sound because I'm just in the moment. I'd otherwise be on my phone like everyone else.

    No, you're not weird.

  • Crispy chilli oil

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  • 100%. Then you have it on hand for whenever you want a little spice. Goes so well with noods.

  • Avocado toast

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  • Yup. Extra loaded for the extra hunger!

  • What are you cooking #001

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  • Ohhhh I've been craving cheesy zaatar manouche 🤤

  • Oatmeal

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  • Yup, pH (acidity), water activity (moisture) play huge roles in shelf stability. We could get scientific, but it goes deep. To assist with those (Aw/pH), additives can be used to inhibit microbial growth, like sulphites, sodium benzoate.

    I'm slow responding atm, too. I'm now overseas, so enjoying my time adventuring than being on me phone. 😁

  • [QUESTION] What are your favorite vegetarian meals?

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  • My go-to are couscous salad with sun-dried tomato and feta because it's really quick and you can make a lot, and peanut sauce noodle salad.

    Summer time, this is one of my faves: bibim guksu (spicy Korean noodles)

    Recently I've been going hard on the lentils, beans, and pulses. Curry soup with chickpeas and potatoes (I add lentils) Any curry, really. Chickpeas and lentils.

    Winter is coming. I love this creamy vegetable soup because it is super low Calories and loaded with veg and no lactose if you prefer not. Still so creamy. It's great when you need to clear out the dying veg in the fridge.

  • Avocado toast

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  • Lol! Nah, I don't actually eat it straight from the jar. Imagine the Calories and having to explain to the doctor why I suddenly have high blood pressure and kidney stones. I just drizzle it over foods, and only about a tap or so.

    Definitely something to have in moderation. It lasts in the fridge for 2-3 months, so that's all I'm allowed.

  • Oatmeal

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  • It could be, but unless something is lab tested and I see the results, I can't make the call on what actually needs to be refrigerated for food safety, or if it's just a quality thing (colour change, separation, oxidation, etc.).

    Like soy sauce. I'm sure they all say refrigerate after opening, but there's so much salt in it, I don't know pathogen could actually grow in it. I keep my soy sauce at room temp. However, oyster sauce stays in the fridge now. Even though it ("keep refrigerated after opening") has so much salt and sugar in it, I managed to grow something in it, lol.

    I generally follow storage instructions on the label, but it's like smoking. Some people just get lucky and live a long life without any issues.

  • Oatmeal

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  • Hm, depends on the ingredients and the environment that it's in. Mayo-types usually have oil as first ingredient, pasteurised egg (if vego or vegan: chickpea juice/aquafaba), but they also often have a lot of additives like salt, sugar, lemon juice or vinegar, and EDTA, which inhibit microbial growth... So yes, I guess these can be left at room temperature for a certain amount of time. I would be more lenient with tomato sauce/ketchup and mustard at room temp before I leave mayo out.

    In saying that, all it takes is for someone to double dip, put their finger on the edge/nozzle, or some stray bacteria/mould to get in and slowly break down the sugars and acids enough to kill itself off and let mould take over.

    If homemade, 100% in the fridge. Trust nobody. 😂

    Also, I don't like room temperature mayo as a taste/texture preference anyway - hot or cold only. I imagine that left out at room temp long enough, it starts to either crust over or separate. I live in Australia, I put bread in the fridge after a few days in summer, but in winter, my house inside is colder than it is outside.

    Thanks for the tag! I like food queries. I hope that answered your question, there's just a lot of variables to consider so it's not easy to just say yes or no! 😅

  • Avocado toast

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  • It's crispy chilli oil! It's toasted spring onions, and ginger, and once they turn golden brown, I pour the hot oil over the aromatics. Then I added a few things like sesame seeds, garlic chips, and fried shallots. Umami explosion, it's so good but so bad. I posted about it maybe one or two posts ago, the recipe is there if you'd like to give it a go. 😁

  • What's your favourite non-English cuss word?

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  • Or even say yun tao pok gai

    I love diu or if I'm exceptional exasperated, diu lay lo mo

  • Oatmeal

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  • I am not a big fan of oatmeal, but I would eat this. Maybe some cinnamon through it, too.

  • What's something minor that annoyed you today?

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  • The stairs jumped out and tripped me, now I have a bruised toe.