food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
I make a lot of tomato sauces, either for pasta sauce (as I'm making today in the slow-cooker) or for a base when I make certain types of beans like lima beans.
If you're making a sauce I find the sauce is richer if I make it with canned whole tomatoes than from my garden. Of course they're both good, but yeah I'd tend to agree with the chef here.
im also a chef
OK. I don't agree with them because they're a chef, but I called them that because that's how you described them.