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StevenWithaPH

Oven baked wings with a roasted beet and goat cheese salad

1y 25d ago in foodporn

Smoke alarm let’s me know it’s done :)

Kidding. I guess I haven’t had that problem before. I just put them on a baking rack in a rimmed baking sheet. Sometimes the drippings get quite browned and almost burned but it’s never that bad.

Chicken tikka masala with multicolored cauliflower

1y 27d ago in foodporn

It was pretty awesome. Definitely going to be making this more often.

Oh cool! This is my second time making any kind of curry so I'm definitely still learning as well

There is chicken in the curry :) the cauliflower was just a side dish.

Those of you that back your vehicle into parking spots, why do you do it?

1y 12h ago in asklemmy

People/oncoming cars/kids are more likely to be in the road than in the spot I’m parking
I have better visibility when I’m facing forward than when I’m in reverse

Therefore I would rather reverse into the spot where people/cars/kids are least likely to be and drive forward into the place people/cars/kids are most likely to be. I personally almost always back in to be safer towards pedestrians and avoid getting hit by other cars.

Tex-Mex Chicken Fajitas with Homemade Guac

1y 1d ago in foodporn

Haha I was a bit ambitious, and hungry

I was in a bit of a rush so I didn’t end up making a marinade. This was more of a dry rub where after I sliced the chicken thigh on the cutting board I just poured the spice rack on it and mixed it up by hand. I want to say it was:

3 parts chili powder 2 parts cumin 1 part coriander 1 part garlic powder Pinch cayenne pepper Several generous pinches of salt Ground black pepper

But then again I didn’t measure much. Just did everything by eye :)

Why centuries-old bread techniques are making a surprising comeback in home kitchens

1y 1mon ago in bready from www.journee-mondiale.com

Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.

I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.