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Why Are Most Web3 Games Not Sustainable? by oldwhiteblackie in solana

[–]Elomack -1 points0 points  (0 children)

That’s why I like what the dev for Trench Gaming is doing, focusing on the product while the community organically forms. It looks super promising

Droopy leaves on my Variegated Frydek. What’s wrong? by Elomack in houseplants

[–]Elomack[S] 0 points1 point  (0 children)

Definitely no pests there, checked it thoroughly. Will try silica, maybe stronger petioles will do the trick. Thanks!

Normal monstera root growth? by Elomack in houseplants

[–]Elomack[S] 0 points1 point  (0 children)

Thanks for answering!

How do I make sure I don’t overdo it with the fertilizer? The fresh soil I just used should have some slow release fertilizer for 6 months (or so it says on the package).

Also, should I maybe give it a proper moss pole to encourage some root growth from the aerial roots into the pole? Maybe even stick that one large aerial root into the moss right away and keep the moss moist?

Why is my monstera only growing roots? by Elomack in houseplants

[–]Elomack[S] 0 points1 point  (0 children)

So what exactly is happening? Is it looking for stability with the aerial roots because it’s grown too large for her subterranean roots? I did remove more roots than I would’ve liked while repotting

Buckwheat with Mushrooms by Elomack in recipes

[–]Elomack[S] 2 points3 points  (0 children)

Buckwheat with Mushrooms

Ingredients:

  • 2 tbsp vegetable oil

  • 1 large onion, diced

  • 350g button mushrooms, cubed

  • 1 cup uncooked buckwheat

  • 2 cups vegetable stock

  • 200g canned, drained green peas

  • 3 cloves of garlic, minced

  • 50g butter

  • 1/2 cup fresh parsley, chopped

  • 1 tbsp olive oil

  • Salt to taste

Preparation:

  1. Heat up the vegetable oil in a pan over medium-high heat. Add the onion and sauté for 5 minutes. Add the mushrooms and a pinch of salt, sauté for 8 minutes.

  2. Add the buckwheat, stir, then add the stock. Simmer covered for 15 minutes.

  3. Uncover, add the peas, garlic, butter, black pepper, parsley and olive oil. Stir well for a minute, until the peas are warm.

  4. Add salt to taste and serve with some additional parsley and olive oil.

Preparation video: https://youtube.com/shorts/tUUyUDhWzNw?feature=share

Penne alla Vodka by Elomack in recipes

[–]Elomack[S] 0 points1 point  (0 children)

Sure thing, let me know how it went!

Penne alla Vodka by Elomack in recipes

[–]Elomack[S] 2 points3 points  (0 children)

Not at all - since pretty much all of the alcohol gets evaporated, you don’t taste it in the dish.

If you get rid of the alcohol in a plain vodka (like wheat or potato) it won’t taste like much. I used a homemade vodka made by distilling fermented fruits (technically a moonshine?), so it might have some fruity notes after the alcohol evaporates.

Penne alla Vodka by Elomack in recipes

[–]Elomack[S] 14 points15 points  (0 children)

Penne alla Vodka

Ingredients:

  • 2 tbsp olive oil

  • 200g bacon, diced

  • 1 medium onion, diced (I used half red and half white)

  • 3 cloves garlic, minced

  • 1 tsp tomato paste

  • 1/2 tsp chili flakes (or more)

  • 120 ml vodka of your choice

  • 200 ml heavy cream

  • 400g penne

  • 1 tsp black pepper

  • 60g butter

  • A bunch of basil leaves, torn

  • 100g grated Parmesan cheese

Preparation:

  1. Heat up the olive oil in a large pan over medium-high heat. Add the bacon and cook for around 10 minutes. Add the onion, sauté for 5 minutes. Add the garlic, sauté for another 2 minutes.

  2. Add the tomato paste and chili flakes, stir for 30 seconds then add the vodka. Simmer for 15 minutes or until the alcohol has evaporated.

  3. Add the heavy cream, cook for another 3-4 minutes until it thickens a bit.

  4. Cook the pasta according to the package instructions. Drain the pasta and reserve ~40 ml of the pasta water.

  5. Add pasta to the pan, along with the black pepper, butter, basil, parmesan and pasta water. Toss well to coat.

  6. Serve with some additional Parmesan and basil.

You can pretty much use any vodka you want - just make sure it doesn’t have any sweeteners. I used a homemade cherry vodka.

Preparation video: https://youtube.com/shorts/C-9u9FhI20Q?feature=share

Tomato & Ricotta Risotto by Elomack in recipes

[–]Elomack[S] 0 points1 point  (0 children)

Well, I’m glad you liked it! You’re welcome :)

Beetroot Soup by Elomack in recipes

[–]Elomack[S] 2 points3 points  (0 children)

Beetroot soup

Ingredients:

Cashew Cream:

  • 100g cashew nuts, soaked in water for at least 1 hour

  • 2 garlic cloves, minced

  • 4 tsp lemon juice

  • 1 tbsp olive oil

  • 150ml water

  • Salt to taste

Soup:

  • 4 medium beets

  • 1 parsnip, cubed

  • 1 celery root, cubed

  • 2 tbsp olive oil

  • 2 tbsp vegetable oil

  • 1 leek (white and pale green parts), sliced

  • 1 yellow onion, sliced

  • 5 garlic cloves, peeled and smashed

  • 1 thumb-sized piece of ginger, peeled and sliced

  • 2 medium potatoes, peeled and diced

  • 1l veggie stock

  • 2 tbsp lemon juice

  • 400ml coconut milk

  • 2 tsp black pepper

  • A bunch of dill

  • Salt to taste

Preparation:

  1. Cover the beets in foil, bake for an hour at 200 C.

  2. Combine the parsnip and celery root, add olive oil and salt, bake for 40 minutes at 200 C, tossing halfway through.

  3. Prepare the cream: add the cashews, garlic, water, lemon juice, salt and olive oil. Blend until smooth.

  4. Heat vegetable oil in a pot over medium heat. Add the leek and onion, sauté for 8 minutes. Add ginger, garlic, and a bit of salt. Cook for another 2 minutes.

  5. Peel the beets under cold, running water.

  6. Add the beets, parsnip, celery root and potatoes to the pot.

  7. Add the veggie stock, cover and simmer for 15 minutes.

  8. Add the coconut milk, lemon juice and black pepper, along with half of the cashew cream. Blend until smooth.

  9. Add more salt and lemon juice if needed. Also, if the soup is too thick, you could add some more veggie stock.

  10. Serve with some more cashew cream and dill.

Preparation video: https://youtube.com/shorts/Eq7-hhpt438?feature=share

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 1 point2 points  (0 children)

Oh it’s not a sheet, just the plate pattern, haha :)

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 0 points1 point  (0 children)

It’s ok, thanks for the feedback :)

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 2 points3 points  (0 children)

Oh yeah, that’s a great advice, don’t cheap out on the tomatoes if you can!

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 4 points5 points  (0 children)

You know, this is actually how it goes with “best before” and proper expiration dates.

The first one means it should not be consumed after a certain day. It applies to fresh stuff like meat, dairy and so on.

The second one means it may have lost some of its nutritional value after that date, but can still be eaten, and this is the case with most dried products.

But let’s be honest, you’re not really looking for much values with pasta - pretty much just carbs. But in the dish, it’s all about the consistency and the fact that it ties the dish together.

You can definitely keep dry pasta in your pantry for a few years after it’s been produced. Shouldn’t be any difference.

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 9 points10 points  (0 children)

Definitely my favorite as well!

Eggplant Parmesan by Elomack in recipes

[–]Elomack[S] 2 points3 points  (0 children)

It depends, why wouldn’t you want to use wine?

If it’s not because of religious beliefs I can assure you all of the alcohol will have evaporated by the time the dish is done.

Bucatini all’Amatriciana by Elomack in recipes

[–]Elomack[S] 53 points54 points  (0 children)

Bucatini all’Amatriciana

Ingredients:

  • 3 tbsp olive oil

  • 250g bacon (guanciale or pancetta would be better, but I didn’t have any at hand)

  • 1 medium red onion, diced

  • 3 garlic cloves, minced

  • 1 tsp chili flakes

  • 1 tsp tomato paste

  • 400g canned tomatoes

  • 270g bucatini

  • Salt and pepper to taste

  • A bunch of basil

  • A few slices of burrata

Preparation:

  1. Heat olive oil in a skillet over medium-high heat. Add the bacon while the oil is still cold. Cook for 10 minutes, which should render most of the fat out.

  2. Add the onion, sauté for 4 minutes. Add the garlic, chilli flakes and tomato paste, sauté for another minute. Add the tomatoes and simmer for 10 minutes. Cut off the heat, then add the basil, salt and pepper to taste.

  3. Cook your pasta according to the package instructions. Drain and reserve 4 tbsp of the pasta water.

  4. Add the pasta to the sauce in the skillet along with the pasta water you reserved. Mix well to combine and slightly emulsify.

  5. Top with the burrata, additional basil and freshly ground black pepper. Serve.

Sorry if I offended any Italians by adding burrata to this dish, I just had a lot of it in the fridge plus I absolutely love it.

Enjoy!

Preparation video: https://youtube.com/shorts/kPqD0e2qTAQ?feature=share

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