https://youtu.be/x0Ubhy9s2_s

Paul Liebrandt shares his thoughts on these food movies/ tv shows. Paul’s cuisine and my dining experience at Corton many years ago is what pulled me into fine dining cuisine. Check it out

Does anyone enjoy throwing the Frisbee and/or playing ultimate frisbee? Would love to throw in the morning sometime before the heat comes or arrange a game when the sun is coming down at night. Let me know

Hi all! I am heading to Chicago and I need some recommendations to a true blue Americana experience what and where I should eat. I’ll be eating and filming as well, hope you guys who live in Chicago can send me some love. Thank you

Inaugural Farcaster Friday LA meetup 🎊 Chris brought the avocados and lemons ! 
@evelynyap17 @jawa 

@ted 🙏🙏

/ted | exploring the onchain frontier | surfing @ venice, ca | eating @ gjusta / gjelina

🥑🍋 Farmer / LAMP stack dev / Husband / 🌈 Dad / Web1 dude loving a web3 world / Collector of things digital & physical / 
CdeP ‘94 

Making new friends. Chef & Holistic Nutritionist | 
⭐️Michelin Ex-Sous | 
Email: chef@happivore.com

Check out this POAP I added to my collection 


Hanging at farcaster Friday with @popeross

Reneecampbell.eth 

Reneecampbell.degen.eth

* https://bio.site/ReneeCampbell 

*  /flora 
* /reneecampbell 
* /base-australia

Creator of Worlds



Thank you! :) I'm starting to! I've always found writing recipes quite challenging because I usually cook with no measurements. Might also be a bit of perfectionism holding me back too 🫣  I've been slowly starting to include recipes with my Galazio Kitchen episodes though :) 

This recipe was from the September 2019 Real Simple magazine:

it’s cooking with downshift time!

this is how i make restaurant-style salsa.

the most important part is the canned, whole, peeled tomatoes

then:

- half an onion, coarsely chopped 
- 2 cloves of garlic, sliced
- 1 tsp salt
- pepper of your choice (serrano, here) to taste
- juice of a small lime

process to your desired consistency, and ideally serve after letting chill overnight in the fridge.

My iced coffee recipe:

20g coffee

180g big ice

200ml water with 30ml bloom

Brew over the ice

Dump remaining ice when brew is complete

Pour over fresh big ice https://ik.imagekit.io/lens/media-snapshot/1c90a170338be318bb466838ccca3c4ffa3b20b162cb332dec4ef6990ae9ab93.jpg

Founder of /farcastea


Writing about Japan: https://paragraph.xyz/@beecurious

Hosting /japan channel and 🇦🇱 based in  🇯🇵

just found this channel after @beecurious post about kewpie. gm

this BLT was a spiritual experience

kewpie mayo, gjusta sourdough toasted in the bacon grease, heirloom tomatoes with maldon salt, lettuce from the garden, and fresh red onion 🤤

💣 💥 Looks delicious! everyone that eats meat should enjoy a BLT before end of summer !

Went to my first soccer game! And my first experience with America national anthem. Need more friends to go out and experience America more. 😄

The Kitchen

automod.sh — power tools for your channel. Setup in < 2min.

just assigned @automod to /recipes after channel got raided from bots yesterday. Is there a way to remove casts from a channel ? I prompted the automod to sweep the last 100 casts with new rules but curious if I can clean up the channel manually. I have banned all casts that were spam as well. 😑

3 mulberries preserved and harvest from same tree. 3 completely different flavors/ textures. A simple but complex bite.

The gifts are free, the only requirement is action.

We spent a lot of our free time in August when not in the kitchen riding bikes exploring the Monterey peninsula.

400 followers woohoo! we are a small nation but forward we go one recipe at a time

The one consistent element that has connected me to many of my early childhood memories has been food. 

Born into an Indo-Caribbean family on the small twin islands of Trinidad and Tobago, my family descended from laborers who were brought over as Indian indentured servants in the late 1800s and early 1900s. Among the estimated 500,000 indentured workers were the parents of my great-grandmother, whom we called 'Mama.' As a young child, I remember coming home after preschool and seeing her waiting in her hammock, asking me if I was hungry. One of my favorite meals she made, using recipes passed down from her mother, was rice and dhal with bhaji (cooked spinach with spices, garlic, and onions) and kitchari with bhaji in it. To this day, it remains one of my favorite dishes.

Kitchari has become a comfort food for me when I'm not feeling so well. I decided to make some today and it bought back memories of my childhood. 😌

https://frames.neynar.com/f/5e84efab/843854cd

fun frame and looks delicious. thanks for sharing this great story as well @cinders.eth

| Interdisciplinary Artist & All Around Degen Renaissance Woman |  𝄠ﮩ٨ـﮩﮩ٨ـ
| /artistry & /caribecreatives |

What does your order look like at the most consistent restaurant chain in the United States? I'll start
1. Double meat mustard fried + 1 cheese + Griddle onion +spread
2.Single Cheeseburger mustard fried + extra lettuce + extra tomato +grilled onion + chop chili + raw onion + spread 
3. reg fries
4.water cup 

honorable mention: tomato wrapped mustard fried single with grill onion and chz

Community •I cook for a living • Chef •
Previously @ The Restaurant at Meadowood⭐️⭐️⭐️• Email: Jmagg25@icloud.com 


/recipes


Joseph Maggio

@giuseppe