#foodexperiments — Public Fediverse posts

Butter Chicken Tiramisu? Classic Italian Dessert Gets A Twist, Internet In Disbelief: ‘She Insulted Two Countries In One Go’ | Viral News https://www.diningandcooking.com/2453940/butter-chicken-tiramisu-classic-italian-dessert-gets-a-twist-internet-in-disbelief-she-insulted-two-countries-in-one-go-viral-news-2/ ##FoodExperiments #Butter #ButterChickenRecipe #ButterChickenTiramisu #buttercream #InternetReactions #Italia #Italian #ItalianButter #ItalianButtercream #ItalianDesserts #italiano #italy #TiramisuFusion #UnusualDesserts #ViralFoodTrends

Butter Chicken Tiramisu? Classic Italian Dessert Gets A Twist, Internet In Disbelief: ‘She Insulted Two Countries In One Go’ | Viral News https://www.diningandcooking.com/2453932/butter-chicken-tiramisu-classic-italian-dessert-gets-a-twist-internet-in-disbelief-she-insulted-two-countries-in-one-go-viral-news/ ##FoodExperiments #ButterChickenRecipe #ButterChickenTiramisu #desserts #InternetReactions #Italia #Italian #ItalianDesserts #italiano #italy #TiramisuFusion #UnusualDesserts #ViralFoodTrends

Taste Test: The Unbelievable Fried Egg-flavored Chips!

Join us as we take a bite into these mind-boggling fried egg-flavoured chips. Discover how the creators managed to capture the taste and texture of a fried egg using selected potatoes and a secret flavor enhancer. Prepare to be amazed! #TasteTest #FoodieFinds #WeirdFoodCombinations #SnackLovers #ChipsReview #FoodExperiments #EggFlavoredChips #UniqueFlavors #TastyTreats #PotatoGoodness from Riley Serola

https://rileyserola.wordpress.com/2024/09/02/taste-test-the-unbelievable-fried-egg-flavored-chips/

Few months ago I recovered an old crate filled with #gin bottles (dry).
Given the style of tax stamps on them, they're probably around 30y old.

I'm not much of a drinker (bottles of wine usually last me weeks) but I love to experiment, so I'm preparing small jars of gin + combinations of dried fruits we produce at the farm.
Plan is to make kits with decent bottles with the best combinations I find of our dried fruits, and the user only needs to add either gin or #grappa to it and wait a few weeks.

In the photo, this is a test with #watermelon chunks only, and it has only a day. Also testing pears and peaches. #foodexperiments

Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.

I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.

What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.

As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.

FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.

Help?!

#fall #autumn #fallfood #fallsfoods #fallcooking #autumn2023 #autumndays #kitchenbitch #kitchenwench #kitchenwitch #alwaysinthekitchen #cooking #cookingadventures #kitchenadventures #adventuresincooking #whatsfordinner #squash #squashseason #butternutsquash #acornsquash #bokchoy #kimchi #cabbage #foodexperiment #foodexperiments #fediverse #federated

Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.

I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.

What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.

As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.

FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.

Help?!

#fall #autumn #fallfood #fallsfoods #fallcooking #autumn2023 #autumndays #kitchenbitch #kitchenwench #kitchenwitch #alwaysinthekitchen #cooking #cookingadventures #kitchenadventures #adventuresincooking #whatsfordinner #squash #squashseason #butternutsquash #acornsquash #bokchoy #kimchi #cabbage #foodexperiment #foodexperiments #fediverse #federated

Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.

I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.

What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.

As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.

FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.

Help?!

#fall #autumn #fallfood #fallsfoods #fallcooking #autumn2023 #autumndays #kitchenbitch #kitchenwench #kitchenwitch #alwaysinthekitchen #cooking #cookingadventures #kitchenadventures #adventuresincooking #whatsfordinner #squash #squashseason #butternutsquash #acornsquash #bokchoy #kimchi #cabbage #foodexperiment #foodexperiments #fediverse #federated

Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.

I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.

What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.

As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.

FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.

Help?!

#fall #autumn #fallfood #fallsfoods #fallcooking #autumn2023 #autumndays #kitchenbitch #kitchenwench #kitchenwitch #alwaysinthekitchen #cooking #cookingadventures #kitchenadventures #adventuresincooking #whatsfordinner #squash #squashseason #butternutsquash #acornsquash #bokchoy #kimchi #cabbage #foodexperiment #foodexperiments #fediverse #federated

Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.

I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.

What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.

As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.

FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.

Help?!

#fall #autumn #fallfood #fallsfoods #fallcooking #autumn2023 #autumndays #kitchenbitch #kitchenwench #kitchenwitch #alwaysinthekitchen #cooking #cookingadventures #kitchenadventures #adventuresincooking #whatsfordinner #squash #squashseason #butternutsquash #acornsquash #bokchoy #kimchi #cabbage #foodexperiment #foodexperiments #fediverse #federated

Perpetual Stew 48 Hour Update:

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today’s Additions:

Taijin
Kosher Salt
2 Yellow Onion
Mushrooms
6 Cups Water
Garlic Powder
Maldon Sea Salt
Caldo de Pollo
Chive Vinegar
Bay Leaves
Parsley
Four Peppercorn Blend
Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

“Buttery. It’s got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel… with sweet and heat… but I couldn’t figure out how to make it happen in a way that would be sustainable. 204F”
Fucked around, Found out.

My 10pm Notes:

“Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i’ll actually remember to make a loaf before I go to sleep. 196F”
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I’ll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3
--

This can also be found at [email protected]

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood #fediverse #federated

Perpetual Stew 48 Hour Update:

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today’s Additions:

Taijin
Kosher Salt
2 Yellow Onion
Mushrooms
6 Cups Water
Garlic Powder
Maldon Sea Salt
Caldo de Pollo
Chive Vinegar
Bay Leaves
Parsley
Four Peppercorn Blend
Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

“Buttery. It’s got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel… with sweet and heat… but I couldn’t figure out how to make it happen in a way that would be sustainable. 204F”
Fucked around, Found out.

My 10pm Notes:

“Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i’ll actually remember to make a loaf before I go to sleep. 196F”
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I’ll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3
--

This can also be found at [email protected]

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood #fediverse #federated

Perpetual Stew 48 Hour Update:

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today’s Additions:

Taijin
Kosher Salt
2 Yellow Onion
Mushrooms
6 Cups Water
Garlic Powder
Maldon Sea Salt
Caldo de Pollo
Chive Vinegar
Bay Leaves
Parsley
Four Peppercorn Blend
Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

“Buttery. It’s got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel… with sweet and heat… but I couldn’t figure out how to make it happen in a way that would be sustainable. 204F”
Fucked around, Found out.

My 10pm Notes:

“Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i’ll actually remember to make a loaf before I go to sleep. 196F”
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I’ll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3
--

This can also be found at [email protected]

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood #fediverse #federated

Perpetual Stew 48 Hour Update:

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today’s Additions:

Taijin
Kosher Salt
2 Yellow Onion
Mushrooms
6 Cups Water
Garlic Powder
Maldon Sea Salt
Caldo de Pollo
Chive Vinegar
Bay Leaves
Parsley
Four Peppercorn Blend
Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

“Buttery. It’s got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel… with sweet and heat… but I couldn’t figure out how to make it happen in a way that would be sustainable. 204F”
Fucked around, Found out.

My 10pm Notes:

“Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i’ll actually remember to make a loaf before I go to sleep. 196F”
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I’ll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3
--

This can also be found at [email protected]

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood #fediverse #federated

Perpetual Stew 48 Hour Update:

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today’s Additions:

Taijin
Kosher Salt
2 Yellow Onion
Mushrooms
6 Cups Water
Garlic Powder
Maldon Sea Salt
Caldo de Pollo
Chive Vinegar
Bay Leaves
Parsley
Four Peppercorn Blend
Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

“Buttery. It’s got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel… with sweet and heat… but I couldn’t figure out how to make it happen in a way that would be sustainable. 204F”
Fucked around, Found out.

My 10pm Notes:

“Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i’ll actually remember to make a loaf before I go to sleep. 196F”
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I’ll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3
--

This can also be found at [email protected]

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood #fediverse #federated

I’m back to scream into the void!

In the last 24 hours, I’ve added:

4 Cups Water
More Jalapeno
Banana Peppers
Red Onion
Green Pepper
Garbanzo Beans
Yellow pear tomatoes
More mushrooms
Sauteed Kohlrabi
Kohlrabi Greens
Roasted Beef Femurs
Rosemary
Parsley
Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”
I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

#perpetualstew #perpetualsoup #foodexperiments #foodscience #playwithyourfood #huntersstew #hunterssoup #fediverse

I’m back to scream into the void!

In the last 24 hours, I’ve added:

4 Cups Water
More Jalapeno
Banana Peppers
Red Onion
Green Pepper
Garbanzo Beans
Yellow pear tomatoes
More mushrooms
Sauteed Kohlrabi
Kohlrabi Greens
Roasted Beef Femurs
Rosemary
Parsley
Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”
I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

#perpetualstew #perpetualsoup #foodexperiments #foodscience #playwithyourfood #huntersstew #hunterssoup #fediverse

I’m back to scream into the void!

In the last 24 hours, I’ve added:

4 Cups Water
More Jalapeno
Banana Peppers
Red Onion
Green Pepper
Garbanzo Beans
Yellow pear tomatoes
More mushrooms
Sauteed Kohlrabi
Kohlrabi Greens
Roasted Beef Femurs
Rosemary
Parsley
Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”
I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

#perpetualstew #perpetualsoup #foodexperiments #foodscience #playwithyourfood #huntersstew #hunterssoup #fediverse

I’m back to scream into the void!

In the last 24 hours, I’ve added:

4 Cups Water
More Jalapeno
Banana Peppers
Red Onion
Green Pepper
Garbanzo Beans
Yellow pear tomatoes
More mushrooms
Sauteed Kohlrabi
Kohlrabi Greens
Roasted Beef Femurs
Rosemary
Parsley
Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”
I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

#perpetualstew #perpetualsoup #foodexperiments #foodscience #playwithyourfood #huntersstew #hunterssoup #fediverse

I’m back to scream into the void!

In the last 24 hours, I’ve added:

4 Cups Water
More Jalapeno
Banana Peppers
Red Onion
Green Pepper
Garbanzo Beans
Yellow pear tomatoes
More mushrooms
Sauteed Kohlrabi
Kohlrabi Greens
Roasted Beef Femurs
Rosemary
Parsley
Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”
I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

#perpetualstew #perpetualsoup #foodexperiments #foodscience #playwithyourfood #huntersstew #hunterssoup #fediverse

@MarilynPF Usually I eat it raw, just in chunks. However, kohlrabi noodles (just shredded on a mandolin) are delicious, as are kohlrabi fries.

Today, however, since I'm in the process of a perpetual stew experiment, I tossed the greens into my soup-- jury is still out on if I will add some of the actual vegetable or not. I may just eat it in one of the manners I said above.

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood

@MarilynPF Usually I eat it raw, just in chunks. However, kohlrabi noodles (just shredded on a mandolin) are delicious, as are kohlrabi fries.

Today, however, since I'm in the process of a perpetual stew experiment, I tossed the greens into my soup-- jury is still out on if I will add some of the actual vegetable or not. I may just eat it in one of the manners I said above.

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood

@MarilynPF Usually I eat it raw, just in chunks. However, kohlrabi noodles (just shredded on a mandolin) are delicious, as are kohlrabi fries.

Today, however, since I'm in the process of a perpetual stew experiment, I tossed the greens into my soup-- jury is still out on if I will add some of the actual vegetable or not. I may just eat it in one of the manners I said above.

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood

@MarilynPF Usually I eat it raw, just in chunks. However, kohlrabi noodles (just shredded on a mandolin) are delicious, as are kohlrabi fries.

Today, however, since I'm in the process of a perpetual stew experiment, I tossed the greens into my soup-- jury is still out on if I will add some of the actual vegetable or not. I may just eat it in one of the manners I said above.

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood

@MarilynPF Usually I eat it raw, just in chunks. However, kohlrabi noodles (just shredded on a mandolin) are delicious, as are kohlrabi fries.

Today, however, since I'm in the process of a perpetual stew experiment, I tossed the greens into my soup-- jury is still out on if I will add some of the actual vegetable or not. I may just eat it in one of the manners I said above.

#perpetualstew #perpetualsoup #foodscience #foodexperiments #playwithyourfood

At almost midnight, I decided to take on the Perpetual Stew challenge.

It doesn't really matter to me how long it goes on for, I'm moreso just intrigued for my own selfish reasons.

I will hopefully keep everybody updated as the experiment continues.

Whoever said you can't play with your food, lied.

07/25/23: Water, mushrooms, jalapeños, green, red, and yellow peppers, carrots, red onion, yellow onion, and spices.

I mostly used some of our dehydrated stock to get this started.

#perpetualstew #perpetual #stew #foodexperiments #playwithyourfood #fediverse #cooking #slowcooker #crockpot

At almost midnight, I decided to take on the Perpetual Stew challenge.

It doesn't really matter to me how long it goes on for, I'm moreso just intrigued for my own selfish reasons.

I will hopefully keep everybody updated as the experiment continues.

Whoever said you can't play with your food, lied.

07/25/23: Water, mushrooms, jalapeños, green, red, and yellow peppers, carrots, red onion, yellow onion, and spices.

I mostly used some of our dehydrated stock to get this started.

#perpetualstew #perpetual #stew #foodexperiments #playwithyourfood #fediverse #cooking #slowcooker #crockpot

At almost midnight, I decided to take on the Perpetual Stew challenge.

It doesn't really matter to me how long it goes on for, I'm moreso just intrigued for my own selfish reasons.

I will hopefully keep everybody updated as the experiment continues.

Whoever said you can't play with your food, lied.

07/25/23: Water, mushrooms, jalapeños, green, red, and yellow peppers, carrots, red onion, yellow onion, and spices.

I mostly used some of our dehydrated stock to get this started.

#perpetualstew #perpetual #stew #foodexperiments #playwithyourfood #fediverse #cooking #slowcooker #crockpot

At almost midnight, I decided to take on the Perpetual Stew challenge.

It doesn't really matter to me how long it goes on for, I'm moreso just intrigued for my own selfish reasons.

I will hopefully keep everybody updated as the experiment continues.

Whoever said you can't play with your food, lied.

07/25/23: Water, mushrooms, jalapeños, green, red, and yellow peppers, carrots, red onion, yellow onion, and spices.

I mostly used some of our dehydrated stock to get this started.

#perpetualstew #perpetual #stew #foodexperiments #playwithyourfood #fediverse #cooking #slowcooker #crockpot

At almost midnight, I decided to take on the Perpetual Stew challenge.

It doesn't really matter to me how long it goes on for, I'm moreso just intrigued for my own selfish reasons.

I will hopefully keep everybody updated as the experiment continues.

Whoever said you can't play with your food, lied.

07/25/23: Water, mushrooms, jalapeños, green, red, and yellow peppers, carrots, red onion, yellow onion, and spices.

I mostly used some of our dehydrated stock to get this started.

#perpetualstew #perpetual #stew #foodexperiments #playwithyourfood #fediverse #cooking #slowcooker #crockpot