Hello foodie Lions 🦁! Happy Saturday. Welcome to today's food talk show. 🥗🍲🫕
Join the #threadcast for Day 68 of the #foodtalk on Leo, 2 days to Day 70 🤸🏻♀️. It's time for some meal inspirations. Let's get into the discussion, learn and connect. Don't forget to use #foodtalk in your comments.
Discussion
- What are the foods on your menu this weekend?
- Share your local dishes and some street foods with us.
- What sweet treats would you love to have this weekend?
- What food recipes would you like to learn? Make your request and I will drop them in the threadcast.
- Ask any question about food and I or anyone will respond.
More about food with tips and tricks will be dropped in the threadcast.
Upvote the comments you find interesting, engage and connect with others. Let's have fun. #foodie
Made Haitien Akra (tarot root) with spicy cabbage today! Loving these Haitian vegetarian dishes!
#foodies #vegan #vegetarian #haitian recipe
That looks very good.
That looks delicious. Did you eat it alone or did you pair it with rice?
Here is yellow Eba and Bitterleaf soup... #foodtalk #nigerianrecipes
i like Eba because in my culture its called tomtom but the bitterleaf soup.. NOOOOO.
Oh, really? What's your country?
I realized some people don't like bitter leaf soup because of how it is prepared, but they enjoy it when it is prepared properly.
Not everyone likes Bitterleaf soup, as they feel it will taste bitter or for some other reason. But the day they taste the one that is well prepared, they are hooked for life...
That looks good. What thickener did you use for the soup?
cocoyam, as is used by Anambra people
OMG!! woww 😆 😂
Some pretty amazing stuff.
Bayashi and his cooking skills, amazing. This looks irresistible.
Yep. Hopefully it helps start some engagement.
Foodie telecast.
Last day of the month...well just a few hours. Mostly getting started on September.
Thanks for pulling it up my dear friend, I was exhausted yesterday.
Not a day missed in August, wanted to seal it up, though the comments for August dropped, yet to do my calculation but I sense it.
Yes that seems to be the case.
Unfortunately, with threadcasts you have to carry it.
I would suggest using a chatbot on some recipes or terminology and get it into threads in the threadcast. They can really add up.
Ham and cheese sandwich, how do you see that?
He just leaked the secret, wonder if they came back for him.
The illuminati are going to kill him. LOL
sweet Jesus. Double cheese and meat.
LOL yep.
First-in-nation ban on 6 chemicals in school foods passes in California
The California Legislature has passed a bill banning red dye No. 40 and five other chemicals from use in public school foods.
The California Legislature has passed a bill with bipartisan support banning the use of red dye No. 40 and five other chemicals in foods served at public schools.
#california #newsonleo #food
On Thursday, the Golden State became the first in the country to pass a bill that, if signed into law, would forbid the use of the ingredients found in some popular cereals, ice creams, drinks, candy, ice pops, cheese-flavored chips, jellies and more, according to the Environmental Working Group, a nonprofit environmental health organization that cosponsored the law with Consumer Reports.
Known as the California School Food Safety Act and introduced by Democratic Assemblymember Jesse Gabriel in February, Assembly Bill 2316 prohibits a school district, county superintendent of schools or charter school with grades kindergarten through 12th from offering foods or beverages containing red dye No. 40, yellow dyes Nos. 5 and 6, blue dyes Nos. 1 and 2, and green dye No. 3.
California Governor Gavin Newsom, a Democrat, has until September 30 to sign into the law the bill that, if legalized, would be enacted on December 31, 2027.
California is home to the largest public school system in the nation, with more than 6.3 million students and 10,000 schools, Tony Thurmond, state superintendent of public instruction and bill cosponsor, said in a news briefing hosted by the EWG on August 6.
The bill stems from concerns these dyes would harm children’s ability to learn, as they have been linked to behavioral difficulties and decreased attention among children, according to a 2021 study by the California Office of Environmental Health Hazard Assessment.
The law is “important to me as a parent, it’s important to me as somebody who’s struggled with ADHD as a child, and it’s important to me as a parent of a child who is struggling with ADHD,” Gabriel said in the briefing. “We know that the synthetic food dyes that are targeted by this bill can cause harm for all kids, but we know that there is a specially pronounced impact on a lot of our young people with ADHD and other challenges.”
Are you ready, kids? Wendy’s is reportedly releasing a ‘SpongeBob’ Krabby Patty burger
It may not be the only item inspired by the show available, either.
A beloved fictional food may soon become reality.
Wendy’s is reportedly coming out with a Krabby Patty burger, an item made famous by being sold at the Krusty Krab restaurant on Nickelodeon’s “SpongeBob SquarePants.”
What appears to be an internal Wendy’s memo dated Aug. 16 that leaked online has sparked talk of the offering.
#newsonleo #food #wendys
The memo states the item would become available Oct. 8 in celebration of the 25th anniversary of “SpongeBob SquarePants,” as part of promotion with Paramount, which owns the franchise, that will be available to consumers in the United States, Canada and Guam.
The memo touted a Krabby Patty meal. The burger itself is described as “a premium cheeseburger with Wendy’s fresh, never frozen beef, topped with fresh produce and a secret Krabby Patty sauce, capturing the magic of the iconic fictional sandwich for SpongeBob fans.” Unfortunately, there’s no jellyfish jelly in sight.
As part of the meal, Wendy’s will also introduce a Pineapple Under the Sea Frosty.
“In honor of SpongeBob’s home, this Frosty is made with our signature Vanilla Frosty swirled with Pineapple Mango puree, offering a first-of-its-kind dessert experience for fans of all ages,” the memo said.
The note also hinted at the expected reception for the meal, which would only be available until Nov. 11.
“This is an exciting moment for Wendy’s, and we anticipate that both QSR (quick service restaurant) consumers and SpongeBob fans will turn out in a big way for this limited-time experience,” the memo said.
Fans should contain their excitement about this Patrick Star-studded meal, however.
“While we can’t confirm what’s coming down Wendy’s innovation pipeline, we can share that we’re always looking to bring fans new menu items inspired by our fans’ cravings,” a Wendy’s spokesperson told TODAY.com.
A Shortcut to Dishoom’s Buttery Black Dal in Under an Hour
For those times when you can’t make it to the beloved London restaurant but want lentils stat
Leading up to a trip to London, I asked the chefs, food writers, cookbook authors, and foodie friends in my social circle where they go to eat. I got a long list of places to pin to my Google Maps, but there was one place that nearly every one of my trusted sources recommended enthusiastically: Dishoom.
Opened in 2009, the restaurant is an homage to the Iranian immigrant-owned all-day cafes of Bombay. The Dishoom team have created a constellation of stylish, hip restaurants with decor that makes you feel as if you’ve landed in the swinging ’60s version of Bombay, now known as Mumbai. They serve Indian food that’s so delicious, Londoners willingly queue up for hours.
#food #recipe #cooking
From the pakoras and bhajis to the moreish Ruby Chicken, our meal at Dishoom turned out to be one of the best of our trip. Among all the spice and color on our overloaded table, the creamy, buttery black dal stood out to me the most. Not at all like the Southern Indian red lentil dal I was accustomed to, the thick, rich, stew was the one dish I pined for when I got back home.
Fortunately, Dishoom published a cookbook called Dishoom: From Bombay with Love, so I snapped it up to relive the meal, especially that simple black dal. It turns out it’s not so simple. The headnote warns you that the restaurant cooks theirs for 24 hours to make the tough little black lentils break down to creamy luxuriousness. The recipe for home cooks requires 4 to 5 hours. I’ve made it many times and it’s awesome, but sometimes I want a bowl of lentil soup without being tethered to the stove for that long.
Then, an epiphany! On a recent trip to my favorite Indian grocery (Apna Bazaar in Beaverton, Oregon, is my happy place), I noticed bags of a split, skin-on black dal right next to the whole black lentils that require so much time. Would those machine-split beans deliver the same creamy goodness? I had to find out.
Because the split dal cooks in a fraction of the time required for whole lentils, I was able to skip the original recipe’s 2- to 3-hour simmering step. Next you’re supposed to add the garlic, ginger, tomato puree, and spices; because the dal simmers for hours, the raw taste of garlic and ginger dissipates with time. Since the split lentils took only 45 minutes cook, I was left with a harsh, raw garlic flavor. So in my next trial, I sauteed the garlic, ginger, and other aromatics first, then added the lentils and water, more like a traditional soup recipe. That tweak mellowed the flavors nicely.
Click on article for full recipe.
Here is a recipe for Fettuccini Alfredo according to Venice.ai:
Fettuccini Alfredo is a classic Italian dish that originated in Rome during the 1920s. Here's a simple recipe to make a delicious fettuccini alfredo:
Ingredients:
Instructions:
Enjoy your delicious homemade fettuccini Alfredo!
Emeril Lagasse is a famous American chef, restaurateur, television personality, and cookbook author. He gained widespread recognition in the 1990s and 2000s for his culinary expertise and charismatic personality. Here are some key points about Emeril:
New Orleans influence: He became executive chef at the renowned Commander's Palace restaurant in New Orleans, which significantly influenced his cooking style.
Restaurant empire: Emeril opened his first restaurant, Emeril's, in New Orleans in 1990. He went on to establish numerous restaurants across the United States.
Television career: He rose to fame through his appearances on the Food Network, hosting shows like "Essence of Emeril" and "Emeril Live." His enthusiastic cooking style and catchphrases like "Bam!" and "Kick it up a notch!" became his trademarks.
Cookbooks: Emeril has authored many bestselling cookbooks featuring his signature recipes and cooking techniques.
Culinary style: He is known for his "New New Orleans" cuisine, which combines traditional Creole and Cajun flavors with modern techniques and global influences.
Product lines: Emeril has launched various product lines, including cookware, spices, and food products.
Awards: He has received numerous accolades for his contributions to the culinary world, including James Beard Foundation awards.
Emeril Lagasse's influence on American cuisine and popular food culture has been significant, helping to elevate the status of chefs to celebrity figures and bringing gourmet cooking techniques to a mainstream audience.
hmmm I wish I am a foodie unfortunately I am not but this topic is quite interesting as our health is dependent on what we eat, more grace friends