Hello hello! So I’m trying to broaden my culinary horizon right now, things have gotten a bit stale since I have a mild case of ARFID and tend to fall back on safe foods (protein bars, fruit pureés, burritos) when I don’t keep an eye on my diet. Ideally I’m looking for something that’s healthy and reqires little prep. And it should be obtainable in Germany. But if the title speaks to you in any other way I’m interested to hear your thoughts anyway.
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lentils! chick peas! beans! legumes in general, they are great! you can integrate them into anything…
(ie. cook a bunch of lentils to eat warm with whatever veggies you can steam… but leftovers the next day are turned into a salad, etc. )
My bed, normally, with a rare nap on the couch. Why would anyone sleep on food?
Due to disability I practically live in my bed. I often sleep on nuts, noodles, peas and rice. Once I slept on a chicken nugget.
Personally I think it’d be nice to sleep on a giant, freshly baked loaf of sourdough bread.
You just had me look up the idiom to make sure I got it right 😅
Let me rephrase in accordance with the definition that came up: Which important or impressive food items are people not paying enough attention to?
Is this some kind of new trend? Why would you sleep on food? Wouldn’t it be a lot of trouble to clean out of the mattress? Is this a sex thing? It usually is and I’m in the wrong place when I’m this confused.
Lately I have been a huge fan of Zartweizen, you can just use them in nearly any way you would use noodles or even sometimes rice. Also great in salads or soups.
cottage-cheese pizza flats: Ingredients: 400 g cottage cheese, 3 eggs, 1 tsp baking powder, salt-pepper-oregano to taste, 150 g wheat flour, 120 g ham, 60 g grated cheese, plus any extra filling you like.
Scoop one tablespoon each flat on a bakingsheet
Bake 15–25 minutes at 200 °C with top-and-bottom heat on the middle rack.
Since you’re in germany the “lets do pizza” spice is pretty good for this.
This sounds insane, but I’m absolutely fascinated by it. I just ran out of cottage cheese yesterday, but I’m going to try making these later this week!
Nutritional yeast, aka flake yeast.
Intense flavor, goes with damm near anything parmesan goes with, and things it doesn’t. It’s fairly cheap, lasts ages when stored decently, and it packs a nutritional punch.
People like to talk about how umami’s spread as a specific flavor into awareness in the west was a massive shift. But a lot of people got locked into the soy and fish sauce focus that was the first thing that western tastes became familiar with as umami. Even when folks are aware of other things, they still tend to think in terms of sauces and complex recipes for pastes and fermented products. But good old yeast is right there, cranking out a deep and rich flavor.
So it gets slept on pretty hard. It doesn’t help that it isn’t marketed well. A lot of people that have heard of it think it’s more along the lines of a vitamin you take on its own, or lump it in with woowoo nutrition in places where it’s called nutritional yeast.
One of my favourite things that really focus on it as a major flavor component is roasted cauliflower. You mix it with the spice blend, and toss it in a bowl, and it opens up with that rich, heady scent that yeast has. I don’t measure for it, it’s just dumping a bit of garlic and onion powders, salt & pepper, then some paprika. Then maybe two to three tablespoons of the yeast. It’s mouth watering, just the smell. Fuck, my mouth is watering thinking of it.
You get that amazing caramelized flavor from the roasting, that delicate floral note that some cauliflower has, the slightly sulfuric tang too. Then the spices lift those, and the yeast ties it all together and becomes greater than the sum of its parts.
I like it on corn. Cheese grits with cheddar & nutritional yeast; on popcorn OMG like it better than Parmesan (and I say this as a woman fascinated by cheese) and on corn on the cob.
I do not like it on tofu as sub for scrambled eggs. Nope. Mostly use it for grits and popcorn.
Oh, heck yeah! Elotes en vaso especially. It still needs the cotija or parm, but the yeast bumps it up.
Grits are the same; still needs actual cheese, but the yeast amplifies it. Popcorn, it can just go straight on!
Nutritional yeast is great for scrambled tofu. You can of course season scrambled tofu however you like, but for one block of tofu (quite forgiving in terms of quantities, I think this will work well for anywhere between 200g to 400g of firm or extra-firm tofu) I do:
- Generous bunch of nutritional yeast. Like a good pinch between all of your fingertips.
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper (you can up it to 1/2 tsp if you prefer; I used to do 1/2 tsp then I think I got oversensitive to it so halved it)
- sprinkle of salt
- Add dried parsley at the end as a garnish
Keep in mind I don’t make any attempt to make mine taste like eggs. If you want scrambled tofu as an egg substitute then you could leave out the cumin (which gives it a more curry flavour) and add stuff like garlic powder, onion powder, and black rock salt at the end (add black rock salt at the very end when it’s off the heat, otherwise it will lose its eggy flavour). But personally I prefer a more curry flavour than an eggy flavour!
Nutritional yeast also works well to top avocado toast with. I do toasted sourdough, smashed avocado mixed with lemon juice, nutritional yeast sprinkled on top, then toasted sesame seeds sprinkled on top of that.
I’ve eaten roasted cauliflower with parmesan before and it was delicious so I’m gonna have to give that one a go!
I wish I liked it. :( I like extra sharp cheddar or parmesan, but this tastes nothing like that to me.
Alas, people’s tongues don’t have the exact same spread of taste receptors, and our brains can interpret signals in different ways even when the origin simulation is identical. It’s part of what makes food recommendations so difficult. Even something as broadly enjoyable as chocolate still isn’t so universal that every single person likes it.
When it’s something as single note as umami can be, there’s going to be a lot of misses to go with the hits :(
the first thing that western tastes became familiar with as umami
This is absurd. Are you claiming that western peoples never ate meat? Mushrooms? Etc?
No I think what they mean was that we did not discover (or the Japanese, rather) that we have separate receptors on our tongues for umami until fairly recently. We knew what it was, but didn’t have a proper name for it.
No, they clearly meant that umami wasn’t recognized as the fifth taste until recently.
But never mind that; I just want to chime in that garum (fish sauce) has been a thing in the west since ancient Roman times, if not earlier.
I recommend the Tasting History videos about it, BTW:
My son has ARFID. He’s 15. It’s really hard. He’s seeing a therapist. But he’s still seriously underweight. I don’t have any food recommendations, but I do wish you the best with your progress.
I’m sorry to hear that. It often gets much better with age though! I’m 29 now and I can eat most stuff without feeling any aversion. It’s more that I prefer my safe foods but I can thoroughly enjoy other meals too. Cooking can still be tricky sometimes but I don’t let that ruin my diet. I hope your son can find a calorie-dense safe food. My go to in that regard are almonds, cashews, peanuts, pumpkin seeds and if all else fails gummy bears.
I have just discovered chia pudding. If you like Boba tea, (is that what it’s called?) it’s got that same bubble poppy, feel, if you don’t, puree / grind the chia first. 1tbsp chia, Add whatever flavor you like, chocolate pudding mix, drinking chocolate, whatever. And a cup of whatever milk you like (or water). (I add some flax meal but it kinda tastes like dirt a little, especially if you put too much.) add whatever protein powder, pea protein is flavourless. Bam, tastes like chocolate pudding. Good fibre, good brain food (aka omega something something) I actually find I have more energy when I eat it. I make a jar of it and just have a couple of table / tea spoons a day. Good for a few days to a week. Oh, wait a few hours to overnight for it to solidify.
Also nice: Sago pudding
Was introduced to it during my vacation is Sri Lanka (lovely place).Basically starchy pearls in a milk (or substitute with coconut milk) that is spiced with cardamom, cinnamon and other optional spices like kithul syrup or jaggery
That sounds fantastic, will try soon!
Any type of bean. You can make dips, chili, put them in rice, and they are really healthy.
The recipe from ‘Jose el Cook’ on YT for Arroz Rojo is really good.
Added kidney beans in the riceToo bad that reheating in the microwave makes it a bit too dry and it needs some protein which is also hard to reheat at work.
I love beans! The burritos I make usually contain some baked tofu and onions, brown rice and refried as well as whole beans. They’re like at least 70% bean 😄 Best way to get some protein in when you prefer plant based foods.
If you like beans, the pressure cooker is your friend, and the best one is German: Fissler.
Shakshuka with some pita is one of my comfort foods. I use David Lebovitz’s recipe
Used to make that all the time, thanks for the reminder. Recipe sounds good, personally I like to put beans in the sauce for added protein.
Are things like Taro and Cassava readily available in Germany? If so then I’d recommend Sop Sop.
2 tbsp celery salt
I think something is lost in translation because holy shit that’s a lot of salt.
but 4 teaspoons equal 1 Australian tablespoon, while in the U.S. and elsewhere 3 teaspoons equal 1 tablespoon
Oh God, that’s even worse.
It’s a big dish as there’s 2kg of carbohydrates there and celery salt isn’t as strong flavoured as sea salt.
Yes you can get all of that at Asian grocery stores. Sounds interesting, never heard of it before.
Millet, Spelt, Cranola, …
There’s many grains you can put in pillows 🛌. Although you generally use the chaff.I’ve heard good things about buckwheat
Fucking trust me on this - roasted radishes.
Try it and thank me later.
Edible insects! They yummy!!! 😋😋😋
And there are many established culinary practices for cooking them from vastly different cultures, so there’s also a good variety of recipes you can find and try out!
Rutabaga. It’s a root vegetable that you cook similar to parsnips or turnips. A bit of a nutty, earthy flavor. Really good mashed with a splash of cream and a grating of fresh nutmeg.
