Greentext

6704 readers

1029 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 2 years ago

MODERATORS

Early_To_Risa@sh.itjust.works

764

Anon needs cooking advice (sh.itjust.works)

submitted 7 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

112 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] justOnePersistentKbinPlease@fedia.io 72 points 7 months ago (18 children)

Alternatively, instead of overloading on salt: for non-bland food:

Get local in-season produce. E.G. Fresh tomatoes vs canned or long distance imports is a night and day difference. Also can be cheaper and you also know that the money is staying local, not feeding some rich fuck's investments.
Mother. Fucking. GARLIC.
Optionally, find a good chili oil.

[–] bizarroland@fedia.io 6 points 7 months ago (1 children)

And especially if you are cooking the vegetables, don't shy away from vegetables that are a little aged.

That little drizzle of decay adds flavor.

[–] nomous@lemmy.world 3 points 7 months ago

Seriously, the best most flavorful fruits and veggies are always the ones that are 1 day away from going bad.

load more comments (16 replies)