• 38 Posts
  • 20 Comments
Joined 1 year ago
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Cake day: June 30th, 2023

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  • LoneGansel@lemmy.worldtoFoodPorn@lemmy.worldHelp our culinary communities grow!
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    1 year ago

    No offense meant, but if we don’t have enough active contributors to make the /c/foodporn community active, what good is fragmenting a fledging community and losing the visibility gained from posting in one area with high traffic?

    Surely the strategy here should be to build a critical mass of followers in one community, then split into category specific communities based on feedback from the users on what is or is not desired. Organic growth into multiple topics vs splintering a community that’s basically my food plus or minus a half dozen posts a week. Someone wining that they get no traffic doesn’t really incentive me to post in their communities.





    • Remove 50-75 grams nduja from its casing and add to a cold sauce pan
    • Raise the temperature of the pan to medium and begin rendering the fat from the sausage
    • Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
    • Dice and add 1/4 onion to the pan
    • Once onion begins to sweat, add diced garlic
    • Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
    • Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
    • Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
    • Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
      • Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
    • Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
    • Boil 1 serving orzo in saltwater (less water is better)
    • Remove chicken from pot and shred with a fork before returning to the pot
    • Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
    • Cook until water reduces and sauce thickens
    • Add 1 cup sauce to pasta and stir to combine
    • Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!






  • Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.

    I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I’m not playing iron chef every meal. I don’t deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I’m making. And since I didn’t have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.

    I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.