I’ve heard of the oil separating. Any culinary scientists know how that works???

Never tried vegemite. World market may sell some though. Any brand you might recommend?

Made like a casserole? Sounds awesome!

There use to be a baked potato place down the street from us, but it got covid’d. I grill mine and smother with whatever I can find in the fridge.

Agreed, you can’t go wrong with a big greasy pizza.

I get into a tres leches craving mode occasionally. Super easy cake to make! I do homemade frosting too with heavy whipping cream and top it with fruit. Awful for you but it tastes so good.

Extremely subjective, ha!

I make about two cans worth of water chestnuts. That will last me a few days, or hours if i need them to.

This is a very interesting tool. You’ve peaked a new interest by sharing that. Thanks!

I asked a question in one of the food threads(?) Forums(?) Lemmy instances(?) About ingredients about a type of food I can only get when I drive several hours away. I felt like it was received and answered without the memes and better-than-you tonality, which I felt was just nice and welcoming.

Someone correct me if I’m wrong, but I believe that butter chicken is also known as murgh makhani. murgh makhani is different than Masada because the gravy or sauce is made different or has some different ingredients.

At least that’s what sounds right in my head