Wandering Adventure Party

I worked in the restaurant industry for over 20 years. The ingredients aren’t the big cost that keeps driving up the prices. The wages of the C-Suite on the other hand… Seriously. I am certain that if I went to one of my old stores, I would be able to audit the books and determine the cost of an average pizza. I will bet anything that even after having left the industry more than a decade ago, the cost of ingredients for a large pepperoni pizza still isn’t above $3 to $3.25 per pie. Back when I was managing my stores, it was closer to $2.18 per pie.

Please make sure your table is well seasonned for your kid’s sake

Dip for me: sour cream, Sriracha, lemon juice, pickle relish, granulated garlic, salt, pepper. Dip for her: butter, garlic, lemon juice, red pepper, black pepper, salt parsley. Lima beans were from a can and free. Cost per person: $4.90

I think yogurt + peaches with oats is definitely something that sounds delicious; I bet cottage cheese would also work really well and would boost the protein (and is a relatively affordable form of protein). I wouldn’t like the dairy part of this for ethical reasons, but it’s an easy way to boost the protein, as long as you can find an affordable source of it - which I think isn’t too unreasonable in the US (the US has major subsidies on dairy products, so they can be pretty cheap despite how expensive dairy farms are to operate). I wonder if by “soy PVT” you maybe mean soy TVP - that is, textured vegetable protein? I’m not sure what soy PVT means otherwise. I’m not sure how I would feel about TVP in my yogurt cereal breakfast - it is a cheap source of protein that I use in a lot of foods (yay for TVP!), but it’s so chewy and like meat, I think I might find it off-putting in breakfast cereal - but I haven’t tried it, so maybe it would be good (esp. a really small / fine TVP). The oats, flax seeds, and fruit all provide good sources of fiber, too - looks really good! If you wanted to make it more fancy, you could take the dry oatmeal and roast it, maybe make a granola in the oven with some honey and nuts, etc. - it might add a nice crunchy texture to the dish (instead of soaking and adding more of a “mush” or mash to the dish). Do you know how much a bowl costs, and how many kcal and grams of protein there are? That’s something I would be curious about, esp. when comparing to the dishes I make now.

I had looked for selfhosted recipe management apps for a while, but none really fit my need. I liked WikiJS a lot, but it was a hassle to get recipes on to it since there’s no tooling for scraping from sites. So I decided to create a python tool that does the scraping. It’s finally in a state where I can share it with others. Of course, it’s meant to be used only for archival purposes. You can see some recipes created with it on my wiki. Any feedback is welcome. I hope that this is the correct community for this. Given how pro-selfhosting lemmy is in general, I thought this might be welcome here.

I marinated the chicken in olive oil, lemon juice, homemade Greek seasoning, salt, pepper water. Chicken was free. Mashed cauliflower was free. When I handed it to my wife she said “this looks like the food of my people.” I said nothing because I knew there was going to be a second part. A full minute later: “except the chicken never had this tasty looking color.” Which is exactly what I expected. I feel the need to make mashed cauliflower from scratch because the texture here needs more structur and less mush. Cost per person: maybe 20¢ Cost per person if you had to buy everything: probably $4

I’ve made meatballs is with 50/50 ground beef and ground pork. These always come out very moist. For spaghetti and meatballs and Swedish meatballs. Though the Swedish meatballs have other ingredients like cream, breadcrumbs, diced onion and I think allspice. For simple recipe it tasted good.

Awesome, thank you!

I never understood the chives in that “recipe”. Do they add anything? I’ve been wondering this for a long long time. Thank you for doing the testing!

I also enjoyed doing it that way initially until I discovered the flavor improvement with the other method that someone suggested online. Perhaps next time you could make a side batch and compare the two?

Texan here: chili is spicy diarrhea in or on a serving instrument. Add whatever you want to it. If it looks like diarrhea and tastes good to you, then it’s chili. Next person who insults your chili doesn’t get a bowl/plate/Frito bag/handful/upside-down shot glass.

Oh yes, the without a Tandoor oven, the grill is certainly the next best option. It’s still too snowy here to cook outside though but definitely that would be my go to Spring to Fall

how does the socks jammed in vending machines hustle work? I’m curious

Yeah, that can happen overnight. BTW: I hate cooking the bechamel and therefore tried ready made bechamel once. It totally ruined it. Just as a warning to everyone tempted by the dark side.

After this I looked around. Sprouts abc Whole Foods are both about 25-30 miles away. Limited selection of only the highest quality rye flour at unreasonable prices for 20 ounces. Amazon was only slightly better per unit cost if I got two. The last time I made rye there were these things called health food stores that had it cheap. But all of those closed down. There isn’t a single place where over priced small pharma that isn’t meant to diagnose or treat anything takes up half the square footage within 60 miles of me. I have mixed feelings about that.

Looks delish!

They look like the ones I used to get from Zippy’s. Nice job!

All cows eat grass.

You’re the first poster so it is more mikely the other one copying you. But i decided to ask anyways bcus who knows, maybe you know each other and there was a coordonated effort (see https://lemmy.world/post/44130348)

I only made it to Newport News like three times in the six years I lived in Norfolk. I hated Norfolk and the whole 700 Club PETA headquarters tidewater hell hole area. But I will never complain about the food. There was always some place that could fix a craving no matter how obscure it might be.