@nydwracu @freeshreeda I notice most veggie-rich dishes in the cuisines I'm familiar with almost universally have tiny bits of animal
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Replying to @sarahdoingthing
@nydwracu@freeshreeda broth, a pork hock, a couple anchovies, lard...1 reply 0 retweets 0 likes -
Replying to @sarahdoingthing
@nydwracu@freeshreeda lentils + nothing but (raw grated beets OR butter-melted sorrel OR butter-melted beet greens) are what I like1 reply 0 retweets 0 likes -
Replying to @sarahdoingthing
@sarahdoingthing@nydwracu@freeshreeda Should I be cooking with sorrel? What do you do with sorrel? Treat it like spinach?1 reply 0 retweets 0 likes -
Replying to @luminousalicorn
@luminousalicorn@freeshreeda my favorite green! cook low-temp in butter until melted, use in omelettes or on lentils or in soup or on meat2 replies 0 retweets 0 likes -
Replying to @sarahdoingthing
@sarahdoingthing@freeshreeda How does a leaf "melt"?1 reply 0 retweets 0 likes -
Replying to @luminousalicorn
@luminousalicorn@freeshreeda turns kind of brown and loses its structure like goo1 reply 0 retweets 1 like
@luminousalicorn @freeshreeda this sounds gross but it's so not which is why we say "melt" lol (melts as noun also a culinary euphemism)
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