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!
view the rest of the comments
Great shout for no. 1.
I like watermelon too. And chives.
Carrot for the worst
Had the same feeling with romaine hearts this week.
Long, thin carrots can be really satisfying to chop because you can get your knuckles out of the way and just go to town, but god just the feedback of cutting through a properly thick carrot just makes my skin crawl. The squeak-crunch feeling, just no.
Honestly I just get aggrovated by watermelon, our region only gets huge ones so all my knives are too short to get through them in one nice chop. I should get bigger knives, I'm thinking...
Yeah carrots with a consistent thickness are fine. I like watermelons even if it takes more than a clean cut.
The best part is cutting the insides.
Also a 9 inch knife is OK for the task!