food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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It's enough of a melting pot I can find most non-persihables you mentioned easily but then there's also really no good supply of fresh kimchi, for example. So I'm wondering, for example, with the abundance of sauerkraut here in germany if I were to just add some ingredients does that get close enough, you get me?
I can easily do the equivalent of spaghetti and meatballs, i.e. italo-american, for most of anything and give a local pan fry the japanese / korean / vietnamese spin but it's still not the cuisine