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FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
What defines ultra processed? Are chicken nuggets ultra processed if I simply purée a chicken breast, add salt, shape, bread, and fry? I’ve turned it into something that is completely irrelevant to its original form. Is sausage ultra processed because I added nitrates? Is nitrate free sausage not ultra processed because I used the loophole where I added celery juice for its natural nitrate content instead of adding them directly?
When exactly does it become ultra processed? When a chemist gets involved and gives things proper names that freak you out?
Are you one of the kooky types that freak out when they see “sodium stearoyl lactylate” on the label of their sandwich bread even though it’s safe to eat and objectively makes your bread better and last longer? If so I’m sorry that you insist on eating bread that is not as soft and goes stale in 2 days