spittingimage

I'm sharing this because any reduction in unnecessary packaging waste is good for the planet - and because I think laser-etching avocados is funny. 🙂

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion's 'sweetness'. How much difference do you think I'd notice if I used a food processor?

cross-posted from: https://lemmy.world/post/13601128

cross-posted from: https://slrpnk.net/post/8027175

'Reef stars' restored Indonesia's blast-damaged corals in just 4 years

I noticed that one of the monitors in the loom control room had "SKIN?" written on it in the dust that covered it. It seemed pretty mysterious and I was sure it was a detail that was going to be important, but it never came up as far as I noticed. Any theories as to what it's about?

I've been on a cosmic horror kick lately, and what I'd really like to read is stories or novels of the awful and unfathomable on a spaceship. Stories where we go to them, poke what shouldn't be poked, scan what shouldn't be scanned, and things proceed from there.

Ingredients:

• 1 can chickpeas
• 1 can diced tomatoes
• 2 tbsp water
• 1 cup frozen peas
• 180g/6.5oz halloumi cheese
• 2 heaped tbsp garam masala powder
• 1/2 tsp vegetable stock

Method:

1. Cube the halloumi and set it aside.
2. Mix all remaining ingredients together in a saucepan and place on the heat. Allow to come to a simmer, stirring frequently.
3. Mix in the halloumi and stir until heated through but not melting.
4. Remove from heat and serve with rice.

I learned this recipe from a couple of vegetarian friends who eat it twice a week because it's cheap, easy and packed with protein. There's no need to add salt, the masala powder seasons it nicely.