gigastasio@sh.itjust.works to Ask Lemmy@lemmy.world · 1 day agoWhat would you consider the ideal "stoner food?"message-squaremessage-square93fedilinkarrow-up159arrow-down14
arrow-up155arrow-down1message-squareWhat would you consider the ideal "stoner food?"gigastasio@sh.itjust.works to Ask Lemmy@lemmy.world · 1 day agomessage-square93fedilink
minus-squareBarneyPiccolo@lemmy.todaylinkfedilinkarrow-up2·6 hours agoChili. Whenever I make a batch, I make a big one, and freeze about half. 5 minutes in the microwave, and we’re eating good.
minus-squaredumples@piefed.sociallinkfedilinkEnglisharrow-up1·4 hours agoI love chili. I haven’t made it in a while. I got to make some this winter
minus-squareBarneyPiccolo@lemmy.todaylinkfedilinkarrow-up2·4 hours agoSecret ingredients: Red wine, and Cocoa powder.
minus-squaredumples@piefed.sociallinkfedilinkEnglisharrow-up1·4 hours agoI usually do semi sweet chocolate but cocoa powder would be great
minus-squareBarneyPiccolo@lemmy.todaylinkfedilinkarrow-up2·4 hours agoYeah, the chocolate gives it that mole flavor, but you don’t want the sugar.
minus-squaredumples@piefed.sociallinkfedilinkEnglisharrow-up1·3 hours agoI love the hint of chocolate so powder makes sense
minus-squareBarneyPiccolo@lemmy.todaylinkfedilinkarrow-up1·2 hours agoIt doesn’t really change the flavor, as much as as deepen it. Also, a splash of lime juice near the end balances out the acid and smooths out the flavor significantly. It tastes good without it, but better with it.
Chili. Whenever I make a batch, I make a big one, and freeze about half. 5 minutes in the microwave, and we’re eating good.
I love chili. I haven’t made it in a while. I got to make some this winter
Secret ingredients: Red wine, and Cocoa powder.
I usually do semi sweet chocolate but cocoa powder would be great
Yeah, the chocolate gives it that mole flavor, but you don’t want the sugar.
I love the hint of chocolate so powder makes sense
It doesn’t really change the flavor, as much as as deepen it.
Also, a splash of lime juice near the end balances out the acid and smooths out the flavor significantly. It tastes good without it, but better with it.