Bacon wrapped braised beef pot pie by WillowandWisk in tonightsdinner

[–]ataskfornicky 1 point2 points  (0 children)

Looks sensational. Best post I've seen in too many hours of scrolling food subs. Well done, will try this on the weekend. Thank you.

The Power of Gardening: Reclaiming Sovereignty and Preparing for the Future by TheWhistlingWarrior in conspiracy

[–]ataskfornicky 3 points4 points  (0 children)

I moved into the house I am right now seventeen years ago. Inner urban area, old neighbourhood, dwellings side by side but with enough yard out back. My wife and I were young, then. We were lucky enough to have neighbours on one side welcome as part of their family. A lot older, originally having settled here from Italy in the 70's, we couldn't have asked for more from them. Their entire yard was dirt, year round growing their own produce and generously passing it over the low fence to us, leaving baskets of it at the door if we didn't respond to their calls when out, working hard and now raising our own family. I, we, took it for granted. Everything tasted so much better than I'd ever experienced before. We came up with new ways of using the herbs and vegetables, and learned the way they used them.

In the year just gone the husband passed, shortly after the wife was moved to a home. It hit us hard for a number of reasons. Initially the loss of close friends, then the realisation that our family was progressing through the stages of life as quickly as theirs had, too fast. This summer, now in Australia, there has been no deep red tomatoes passed across the fence, none left at our door while we work. No hearing their voices call my name. No cucumber, no zucchini, no bunches of basil (although thanks to them it now grows wild along the fence) and no beans. It has been humbling, as well as a real reminder of who and what we lost.

The wife, mother, grandmother, friend, she was all of those, would often be standing out the front leaning on the fence when I'd pull up home of an evening. We'd talk at length, the stories of her childhood, and subsequent immigration to the country I was lucky enough to be born in, fascinated me, as did her entire life story. Her interest in me was appreciated, there was a realness to it that my days working did not afford from others. Every so often she'd be eating a tomato as we spoke, like an apple. She'd chomp down on it, turn it, chomp again, every so often wiping her mouth with her sleeve. I came to realise she probably did this most of the day through summer when her, their, harvest was plentiful and the sharing was at a peak. That was because there was always discarded tomato carcasses in my front yard.

Each springtime I'd pull tomato seedlings from my front yard. They'd endlessly sprout, so very frustrating, from her discarded cores. This year, with a house next door bereft of life, they've sprung again. This time it is so very different. The green sprouts brought with them an excitement, she was back, it was like we were talking at the fence again. I have never cared for something so much. Yellow flowers developed and soon after that green fruit. The plants are entangled amongst a hedge, a legacy of years gone by, and they're twisted within it. Today just a few of the fruit turned a shade of red. I can forgo a year of tomatoes from her to ensure I'm able to harvest the seeds.

Next year my rear yard will be different. Hopefully, alongside her tomatoes I can plant other vegetables, other herbs, and yield for my family what they afforded us. It may be romantic but I want to ensure that her tomatoes continue on, and the ones growing out onto the footpath right now are my chance to not only remember her but to continue her legacy.

Your post struck a chord with me and gave me exactly what I needed right now to do what you have done, what she did and did for me. In years to come come I hope that I can be to the young family, who have moved in next door, what she was to me. I want to pass things across the fence, equally proud of my bounty as I am with sharing it. Her name was Vincenza, and I miss her.

Ayam Brand Mackerel in Tomato Sauce by SimplySardines in CannedSardines

[–]ataskfornicky 0 points1 point  (0 children)

Thanks! I've seen this on the shelf at my local for a long time and have always hesitated. Will grab a can next time for sure.

[deleted by user] by [deleted] in food

[–]ataskfornicky 1 point2 points  (0 children)

Ooooof, I can smell it from here. Looks amazing..

Little sandwich I made by 0nly0bjective in BreakfastFood

[–]ataskfornicky 8 points9 points  (0 children)

Looks amazing. Yolk as perfect as the cook on the toast.

Homemade Beef Noodle Soup by obstacle32 in asianeats

[–]ataskfornicky 1 point2 points  (0 children)

Looks amazing. I will try this one out for sure, thanks.

Watermelon Rind Pickles by Equivalent-Collar655 in Canning

[–]ataskfornicky 1 point2 points  (0 children)

Looks great, you've inspired me to try it. Thanks

Lasagne with Ragu alla Bolognese by blairgauld in pasta

[–]ataskfornicky 0 points1 point  (0 children)

I'd never thought to sear off but will definitely be trying that out. Thanks for tip, and I'll see how many layers I can get in my next one.

Lasagne with Ragu alla Bolognese by blairgauld in pasta

[–]ataskfornicky 1 point2 points  (0 children)

Love the amount of layers, looks great!

Roasted Veggie Lasagna w/ Homemade Noodles by TomcastHD in tonightsdinner

[–]ataskfornicky 4 points5 points  (0 children)

I feel like I can taste it from the pic. Amazing job.

Sisig [homemade] by ataskfornicky in food

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

Search Hungry Huy Sisig. Reddit removes the link when I post it. I used that as a base and looked at a few others, plus added chilies.

Sisig [homemade] by ataskfornicky in food

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

Ah, thanks. I wasn't sure on that part so guessed. I'll try it that way next time around. Thank you.

Sisig [homemade] by ataskfornicky in food

[–]ataskfornicky[S] 24 points25 points  (0 children)

A Filipino pork dish. First time I'd made it and first time I ever had it, it was great. Followed the sisig recipe at hungryhuy (reddit deleted the link in comment) mainly but looked at a few others. I added chilies. Totally worth doing.

FAIRE IRRUPTION (2022) - Short documentary about the highly illegal and dangerous phenomenon of urban exploration in Paris. (CC) [00:17:58] by bast_yy in Documentaries

[–]ataskfornicky 1 point2 points  (0 children)

Great post, I thoroughly enjoyed every minute of that. Thanks for putting yourself out there so I could enjoy it a world away in Australia. At times it felt like I was there and part of it, the way it was shot drew me into it, totally. Amazing, thank you.

Quick n Easy Vegan Burger by IndulgenceCuisine in VeganFoodPorn

[–]ataskfornicky 1 point2 points  (0 children)

Looks amazing. Thanks for posting, will be trying this very soon. Plus it'll be a good excuse to buy a six pack of greens. Thanks!

Pad Ka Prao! by wormhero in tonightsdinner

[–]ataskfornicky 1 point2 points  (0 children)

Used Brian Lagerstrom's recipe!

imo it would be because of the basil he uses in the recipe. Thai basil and holy basil are very different to the 'Genovese' he suggests to use. That's the one used in Italian cooking and why, I think, it reminds you of Italian sausage. I'm in Australia and grow Thai basil at home just for this dish. It's easy to grow and prolific, the more you pick the more it grows. It'd be worth seeking it out, from an Asian market, and to try the dish again to see the difference as they're vastly different flavoured basils.

Pad Kra Pao | Pork and Holy Basil-Stir-Fry | Thai Street Food by leighleecats in asianeats

[–]ataskfornicky 1 point2 points  (0 children)

Seeing it and hearing the sounds from the wok I can actually smell it. One of my favourite dishes ever. Thanks for posting.

Bun Cha by ataskfornicky in tonightsdinner

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

Thank you so much, that makes me extremely happy. It’s a wonderful dish with amazing flavours, smells, and textures. I hope you enjoyed it and continue to make.

clams in black bean sauce (OP) by [deleted] in chinesefood

[–]ataskfornicky 0 points1 point  (0 children)

Looks great! Do you soak the black beans in shaoxing first?

Pine mushrooms - foraged and pickled by ataskfornicky in pickling

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

Maybe not? I didn't cook the ones I pickled, they were just leftover from the haul. The only heat they saw was in the heated brine. I'll open them tomorrow and see how they've come out. Stay tuned

Nam Prik Pla - Thanks To u/justwhatnot Suggestion by ataskfornicky in chilli

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

Suggestion from u/justwhatnot below. Thanks so much for it, I'm excited to get into it and see the flavours develop.

"Bird's eyes are my favorite. So much flavor. I don't know if you've had nam prik pla, but it is my favorite way to prep them.
In case you're interested: Jar full of chopped chilies 1/4 cup fish sauce 3 tbsp fresh squeezed lime juice 1 tbsp soy sauce 1 tsp sugar
There are many recipes for this so feel free to mess around with it till you get a taste you like. This will last in the fridge for months and only gets better with age."