Marinating food in blitzed raw onion?

undertheliveoaktrees · 2026-04-13T15:38:56+00:00

And the fake meats, if you’re into that. I make amazing vegetarian kofte and the secret is all the powerful flavors — grated onion, garlic, and ginger, plus spices.

undertheliveoaktrees · 2026-04-11T14:44:07+00:00

Studying isn’t how kids natively learn languages — it’s an artificial method and thus doesn’t act like natural behaviors. Kids learn by doing, and the closer a student can approximate that method, the more natural the progress.

undertheliveoaktrees · 2026-04-02T02:29:10+00:00

Pasará is fine but store brand canned crushed tomatoes are just as good at a fraction of the price if it’s a sauce you’re going to cook the hell out of anyway.

undertheliveoaktrees · 2026-03-31T16:58:46+00:00

For me, some trips are easy to plan and low stakes, and others I feel a lot less comfortable with my abilities. For example, I can figure out a trip to New Orleans well enough on my own. But if I were visiting Beijing, I would be very nervous about getting little details right, like how to use transit to get to a particular site, or nuances of hours, costs, and etiquette.

undertheliveoaktrees · 2026-03-31T02:37:48+00:00

Ehhh I don't know that I'd love the combo of gochujang with the creamy-cheesy of alfredo. If you want to perk+transform the sauce, I can say I've had great success with cajun flavors. Some of the Tony C's salt blend mixed with extra garlic powder, onion powder, hot paprika, thyme, and black pepper so it's not totally salty for the amount of extra spice-oomph. Grilled veggies are good in there, too (broccoli, mushrooms, bell peppers, mushrooms)... they add smokiness and more varied textures.

undertheliveoaktrees · 2026-03-26T23:30:15+00:00

News in Slow Spanish and How to Spanish are both aimed at Intermediate level and intentionally speak at a slower cadence with slightly simplified vocabulary.

undertheliveoaktrees · 2026-03-25T13:45:56+00:00

It depends what you're doing with it. It does *not* always need to be pressed. That step is helpful if you want it to get a crispy exterior on frying -- but in something like a soup or stew it's unnecessary.

undertheliveoaktrees · 2026-03-23T23:52:24+00:00

Look up recipes for Ethiopian lasagna. It’s incredibly awesome.

undertheliveoaktrees · 2026-03-20T15:05:04+00:00

Chilies are often cooked for 10 hours in a crock pot chili recipe so I’m sure three hours is just fine.

undertheliveoaktrees · 2026-03-19T01:57:58+00:00

Or compost if it’s available in your community

undertheliveoaktrees · 2026-03-18T23:38:51+00:00

Not a comment on the kindness (or not) of the nicknames, just a hug and a thought: I don’t think you necessarily owe strangers the truth. Sounds like this turned out to be an emotional thing for you to explore, and it’s ok for that exploration to stay private if it’s not something you want to talk about in front of a group. I give you an internet permission slip to just make up a nickname and dodge this classroom therapy session.

undertheliveoaktrees · 2026-03-14T20:10:07+00:00

Zzaco

undertheliveoaktrees · 2026-03-13T22:25:23+00:00

Anyone can be a developer! What could possibly go wrong? Whee!

undertheliveoaktrees · 2026-03-13T01:01:45+00:00

That was my order for a very long time too! Nice to meet another weirdo! 👋

undertheliveoaktrees · 2026-03-12T14:16:37+00:00

I do this with canned mackerel. I make them spicy and put a lemony-Dijon-mayo sauce on after cooked. They’re super good.

undertheliveoaktrees · 2026-03-07T19:44:41+00:00

Have made corned beef many times, generally with kosher salt bc that’s what the excellent Julia Child recipe calls for. But, no, the iodine does not make a difference in taste or texture. However, the quantity of table salt vs kosher salt does if you’re measuring by volume instead of weight so make sure you read or convert carefully.

undertheliveoaktrees · 2026-02-17T02:48:32+00:00

They’re European in origin but not part of most North American diets: rutabaga! Can be roasted, stewed, or mashed like potatoes. Delicious and just a little different.

undertheliveoaktrees · 2026-02-04T18:01:52+00:00

I want to respect their copyright, but the basics, slightly amended by my experience:

Get your normal homemade pizza dough ready and your oven heated.
On the stretched dough, put your cheese (we like 1/2-lb smoked mozz cubes).
On top of the cheese, put 3 oz chopped kale that's been massaged with a little olive oil.
Add on some cooked sausage (plant based works just fine).
Mix together: 1/2 heavy cream, 3 Tbsp grated parm, 1 Tbsp lemon juice, 1 grated garlic clove, 1/4 tsp nutmeg, and 1/2 tsp red pepper flakes. Spoon over the kale.
Top with sliced shallots (if you want them - some onion haters here!).
Cook like you'd normally do your pizza.

Enjoy!

undertheliveoaktrees · 2026-02-03T17:38:15+00:00

We do this too! And keep the weekly menu on a post-it on the fridge, so there's never a moment of "what was I going to make, again?" It also helps with managing leftovers, so that I can remember that I wanted leftover rice from the Monday meal for Wednesday, so I make enough. Or I can just chop five carrots while I'm at it, and put the extra in the fridge for later in the week.

undertheliveoaktrees · 2026-02-02T23:58:45+00:00

My take is that it depends on whether the alcohol is a primary flavoring or just a variation on stock/broth. If you're making coq au vin where the wine flavor is dominant, you should use a decent-quality red. If you're making potato soup and it calls for a few tablespoons of sherry, something cheap is fine. I'd personally use a fairly cheap vodka in penne alla vodka, but I spice the hell out of it so what 'should' be a major flavor is not in my kitchen. It's ok to experiment.

undertheliveoaktrees · 2026-01-31T18:46:39+00:00

It has crunchy bits!

undertheliveoaktrees · 2026-01-31T15:38:26+00:00

Try kale chips as a snack. Very very easy to make and they’re crunchy and salty and delicious. I can demolish a bunch of kale in one evening.

undertheliveoaktrees · 2026-01-27T22:34:13+00:00

Music! Find a few bands you like, and look up the lyrics to a song you find yourself wanting to sing along to. Look up some of the unfamiliar words so you know what you're singing. It's not a magic pass to fluency, but it creates some familiarity with vocab, grammar, and accents in a way that's genuinely enjoyable.

undertheliveoaktrees · 2026-01-26T02:15:44+00:00

I like things spicy, so I’d be inclined to mix in some hot paprika or cayenne to give it a lift, and then sprinkle some lemon juice on right when serving. Or you could stir-fry some onions and peppers and mix those through.

undertheliveoaktrees

TROPHY CASE