What snack are you championing at the moment?

Ask Lemmy@lemmy.world – 42 points – 8 months ago

30 to 40 olives. Give it a try, you surely will not regret eating 30 to 40 olives.

Is there a joke I'm missing here? I do this fairly often.

https://i.redd.it/tzivkh2ri1q41.jpg

Uhhhh..my dogs duck breast fillets. It's like duck jerky and so much cheaper then buying actual duck. Only ingredient is duck at like 4.99 for 14oz.

Alright, you win.

Still won't try her pizzle sticks though. (Animal dicks)

You mean it's sold as dog treats?

Not just sold as, it literally is. At least they mentioned human grade so i got that going for me.

Lol the human grade badge... no judgement though, I've tried most of the food I have fed my birds. If you eat it yourself and initially resist sharing with them they will usually start to want some, then eating together with them makes bonding with them go better.

Weird flavored chips from the Asian grocery store.

I have a bag of numb & spicy hotpot flavour waiting for me at home. Also have a bag of takoyaki flavour.

Dried pineapple bits. One ingredient, absolutely delicious, sweet as candy. You can buy it from the bulk bins at the grocery for cheap

Stovetop popped corn

i case you haven't tried it, ghee butter is the best oil for this in my opinion

Cheese toasties.

I remember they're a thing every couple years, eat way too many for a couple months, then grt sick of them and rinse and repeat.

Fuck I love cheese toasties.

That's the British version of grilled cheese sandwich, right? No argument from me, they're great no matter what you call them.

Yeah but slightly different if you use a dedicated toastie maker which are pretty common, it seals the bread around the edge and gives you a perfect pocket of cheese.

But then you don't get that cheese that dribbled out and sat on the pan and got crunchy and savory and delicious. Like caramelized cheese.

That's why you intentionally overfill the sandwich so that when you press down on the maker some cheese is hanging out the side, and the rest gets trapped in its pockety goodness.

I looked up "grilled cheese sandwich maker" and apparently there's quite a few kinds as well. Personally I prefer a small nonstick pan because I like the overflowed cheesy goodness. My dad would sometimes make us "iron cheese sandwiches" by wrapping them up in aluminum foil and putting the hot iron on top. They were really good, but with a tendency to scorch, and sometimes Mom got mad if butter leaked out onto the ironing board. He'd use Longhorn Colby cheese in thick slices of my mom's homemade bread.

I just got one of those big bags of salted pistachios. My tongue is fried

Roasted and salted pistachios is basically crack. It's not possible to stop once you open that first shell

It's after Halloween, the trick or treaters didn't reach the bottom where I was storing the Butterfingers, so those!I never buy candy for mysel.

Kraft deluxe Mac and cheese. Deluxe makes the difference. I can treat myself.

I discovered frozen butterfingers this year... Game changer

I know this is dirty, but I eat shop-bought tortillas raw, sometimes with a bit of sauce on them. Can't get enough of the blighters.

if you ever feel so inclined, all you need to make your own tortillas at home is:

masa flour aka specially treated corn flour
a stovetop and a pan for cooking
a plastic food storage bag
something with a flat bottom, ideally transparent
water

the bag of flour typically has instructions for how much flour and water to mix. you can mix it by hand and form it into balls by hand. the size of the balls only matters if you care about the tortillas being "the right size".

From there, you press a ball flat, toss it on an already hot pan over medium heat, flip it after a couple of minutes, and remove it after a minute more. to press the ball flat, place it under your flat-bottomed transparent thing and mash on it until it looks tortilla-shaped enough for you.

the plastic food storage bag is optional/recommended to stop the tortilla balls sticking when you press them. cut the food storage bag open along its seams and remove its zipper if it has one. what you have left is a single sheet of plastic with a seam/hinge in the middle.

it might be sounding like a lot but it's really just:

mix flour into wet balls
mash flour in your "press" made of random flat dishes and a plastic bag
cook the thing a little
eat

if you iterate on those 4 steps a dozen times, you'll be out like 50 cents of flour and you'll have produced at least one satisfactory tortilla. and it'll be so, so much better than store bought, you'll think about it every time you have store bought tortillas therafter.

Ah, I meant wheat tortillas. I won't tell you what I think of maize tortillas in case you get upset. I don't think you can even buy the ingredients you mention here.

Home baked kale chips.

Dry off the kale, rip the leaves into bite-sized bits and toss with 1tblspoon olive oil, the add some salt, pepper, garlic powder and chilli powder (if you like a bit of heat). Then, arrange kale flat on a baking pan. Bake for 20 minutes at 300f. Let them cool for 10 minutes.

So delicious. Perfectly crispy and salty.

I used to make these all the time. I prefer to keep the leaves big. Also you really REALLY need to dry off the kale, as any amount of moisture causes it to steam instead.

I like to do oil, honey, salt, pepper, and a bit of cayenne

Ohh, a bit of honey is a great idea!