FoodPorn

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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!

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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.

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4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

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I made a Hassleback potato. Visually appealing but it wasn't worth the effort. (lemmy.world)

submitted 4 months ago by [email protected] to c/[email protected]

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[–] [email protected] 5 points 4 months ago (1 children)

How is doing...that...to a potato less work than cutting a few into large chunks, boiling in salt water, then mashing with some butter, milk, salt, pepper, garlic, and sour cream?

I feel like in terms of strict effort, doing the slicing on one potato, not even counting the cooking, is more of a bother than the entire process of making a big batch of mashed potatoes.

[–] [email protected] 1 points 4 months ago

Because you are already doing half the work to make them as a part of cooking the meat in either of those scenarios. You may not even need to dirty another pan if you are using cast iron.