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Wow this is cool. Why is nextcloud there and where is masstadon. Do you recommend any?

For Mastodon: https://joinmastodon.org/

Nextcloud is included because it’s part of the fediverse: https://nextcloud.com/blog/federation-a-foundational-concept-for-digital-sovereignty/

I remember a while ago I saw a TikTok but for fediverse and also an instagram. What other cool programs are there for the fediverse?

Bookwyrm has a list feature and there’s already plenty list for like queer sci-fi, solarpunk and other “niche” genres. Not sure how fediverse-exclusive these are though.

Sure but think of those are subsections within a small bookstore. You could make them curated lists of fiction subgenres, or explorations of specific historical periods or authors. I think the detail & specificity gives it an edge over just browsing Goodreads with https://libredirect.io/ or Internet Archive or Anna’s etcetera

The trick to artichoke hearts and spaghetti is three fold. 1) you need brass extruded spaghetti. Not Teflon. If you hunt around you can find it for $3 instead of $8 a pound.
2) you want grilled artichoke hearts. These cost more. But no other will due.
3) this isn’t a marinara. You gotta do the whole toss in the pan with some of the pasta water to finish cooking it.

Bonus: red pepper flakes. If you don’t add them you messed up

Butter, spaghetti, red pepper flakes, artichoke hearts, parmesan, pasta water. That’s it. That’s the whole thing. Well, that’s the whole thing if you properly salt your pasta water.

Make sure to add the parm both to the pan stage and a little for garnish.

It’s got flavor. It’s got texture.

If it’s in the budget add some lemon juice and Italian parsley.

Cost per person: $3.82

My plan tonight is to hand cut some fat tagliatelle and serve this with chicken thighs and a nice spring salad

this makes my heart feel warm and fuzzy 🥰

“I wonder if I have just enough on hand to make red curry. Wait! I have a horrible idea.”

Someone gave me this and today I was cooking for myself.

Meatballs in marinara: Meh Potatoes au gratin: double mej Tortillas: for what they are they weren’t horrible. Jalapeno cheese: no heat. Very sad. Energy bar: on par with a lot of commercial versions. I’d actually buy this. Beef stick: dry but better than most without the extra sticky so many of the ground beef ones have. Decent. Coffee: I normally do black. But for authenticity I added the creamer and Splenda. I regret the Splenda. Otherwise the coffee would have been pretty good. Green lemonade: why is it green? Otherwise tastes like any corporate powdered lemonade. Gum: cool minty.

https://lemmy.world/pictrs/image/6fd3c20d-182a-4409-9ad4-a02596908b55.jpeg

Did you set the heat pack on “a rock or something”

There is a small cast iron pan under the thing. It was the closest thing I had to “a rock or something”.

Sauce made with a can of tomato sauce, granulated garlic, home grown dried basil and oregano, star anise, s&p, red pepper flakes olive oil.

Chicken meatballs were free and worth exactly that much.

Smoked mozzarella from last year’s smoke cheese batch.

Cost per person: $1.86

Luigi special.

Some meatballs have some kind of leafy parts in them.

This was shared in !food@beehaw.org, so I made the recipe today with TVP as the meat substitute, and made some cornbread to go with it:

https://lemmy.blahaj.zone/pictrs/image/95b44fd4-e316-479b-887b-48d9977c904b.webp

::: spoiler here’s the recipe from the video description: Ingredients:

• 1 lb pinto beans, soaked
• ½ pack MyBacon (mycelium bacon), diced
• 1 onion, diced
• 4–5 cloves garlic, minced
• 2 Tablespoons oil
• 2 tsp smoked paprika
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 2 Bay Leaves
• 2 tsp No-Chicken Better Than Bouillon
• 8–10 cups water (for a brothy first day)
• Salt and black pepper to taste

Optional “pork” substitutes:

• Light Life tempeh bacon (diced),
• ½ block tofu (smoked tofu works great),
• soy curls (rehydrated, chopped, and roasted ahead).

Method

1. Soak Beans with boiling water for 1 – 2 hours.
2. Prep onions
3. Drain and rinse beans

In a separate pan, render the diced MyBacon until lightly crisp with added oil. Add onion and cook until softened, then stir in the garlic.

Add seasonings and cook briefly. Add the beans and bring to a slow boil, then simmer for 1 -2 hours until beans are tender. Stirring frequently. Season with salt and black pepper. -Brothy the first day, thickens naturally the next.

Top with nutritional yeast 🔥

:::

Ingredients I used and approximate cost:

• 200 g (~1 cup?) dry pinto beans, ~$0.75 (estimate based on what I paid for kidney beans; these were some beans I’ve stored in my pantry for a while, I don’t know what price I paid)
• 157 g (2 small) onions, normally ~$0.55 for this amount, but I found a deal and actually paid $0.07
• 25 g canola oil (I don’t have cost estimate for this, but oil is expensive)
• 13 g garlic, ~$0.14
• 79 g (~1 scant cup) dry TVP, (I don’t have cost estimate for this, but TVP is usually fairly cheap)

I would guess it’s less than $5 for the whole pot.

I don’t bother to measure lots of ingredients, so I don’t have a cost estimate for other things I threw in there to help it out:

• spices (like paprika)
• miso
• better-than-bouillon
• soy sauce
• mushroom seasoning powder
• MSG

It sorta tastes like it needs more veg, like maybe a can of diced tomatoes. It’s a lot like a chili in some ways, so I keep wanting to add tomatoes. I bet potato would be good in it too, if you wanted to make it more like a smoky potato & bean soup dish.

A lot of Appalachians know that as soup beans. I like to crumble my cornbread up in it to soak up the soup (old-fashioned cornbread is necessary here as sweet cornbread clashes horribly with the beans&taters, and I do love me some sweet cornbread much to my family’s disgust lol). I prefer navy beans to pinto, but a mix is also just fine. Skillet fry some sliced potatoes until kinda but not seriously stuck on and that’s the meal of choice that I request when I go home.

Fun fact: it is served in the Senate office building cafeteria as “Senate bean soup” because a WV senator once upon a time wanted it for lunch every day and had the cafeteria start offering it. I got a good laugh (and a good lunch). Made me think it could be partly to blame for all the windbags in Congress. 🤣

My X’s family were from bad-side Indianapolis not Appalachia, but they sure made this one a lot. No seasoning, no nothing but beans and water. You should see what they call chili, or not.

This is a strawberry sourdough cake with chocolate whipped frosting. Thought you all might appreciate it.

Yes please! I’ve never had a sourdough cake before though

It does have baking powder and baking soda in it. The cake does in not taste sour, there is a subtle tang to it but that is mostly masked by the strawberrry purée. I made this with sourdough discard about 24 hours after feeding, I usually feed mine once a day unless its in the refrigerator.

I feel like we need to have a serious conversation about pizza.

You can make it a home no with no toppings for about $2.77.

You can use leftovers for toppings. But even if you pay for toppings, trying to fit more than $0.30 worth of any topping on a pizza is pretty hard.

On the left you have carpet Frozen meatballs with leftover bell peppers and some Thyme-leaved Sandwort I cleared out of a raised garden bed to make room for planting some garlic.

On the right we have your traditional bell pepper, pepperoni and Olive

All together these things are probably about $3.20 per person.

Instead of using bread dough for my pizza crust I made actual pizza crust dough. It has oregano and basil mixed in to the dough.

Pork, beef and mechanically separated chicken. But close enough.

I guess my issue with stones is that (ideally) I’m aiming for the best baking experience, which is to me, brick-oven style, where the pizza bakes in a flash. I’ve never been able to do that with the stones I have (they don’t hold enough heat), consistently making for mediocre-good pizza, no matter how much care I take in all other steps. *shrug*

So, before I begin, some context: I’m unemployed and relatively poor and spend a lot of time trying to optimize my grocery bill and finances. I also have some obsessive tendencies, so I’m sorry if that gets in the way - feel free to ignore details you don’t value.

That said, I prefer to be frugal more than “cheap”, meaning I don’t like to buy the cheapest option in all cases, only when it makes sense - and then I try to pay extra for what matters. For example, I buy the cheapest peanut butter and bananas I can find because the higher-cost options don’t make enough of a quality difference to justify the price. But I buy whole oats because freshly rolled oatmeal is so much tastier.

I have struggled to find whole oats in a store locally, and I found some online for $0.93 / 100 g. (Would love to hear what better oat prices I should look for, and where I could find them. I might re-engage my search for whole oats in store.)

I like to make a batch of what I call “fiber oatmeal” at the start of the week. Ingredients:

• 1 cup (250 mL) of freshly rolled oats
• 1 tbsp (15 mL) flax seeds
• 1 tbsp (15 mL) chia seeds
• 1 tbsp (15 mL) hemp seeds

I weigh out around 115 grams of whole oats and use a hand-cranked oat flaker / roller. If you haven’t had fresh oatmeal, it’s very creamy and in my experience is much tastier than oats I buy at the store. It’s a luxury for me. You can always substitute old-fashioned oats from the store, though - it just won’t be as fresh and creamy, but it’s totally fine.

I bring 2 cups (500 mL) of water, once it’s boiling, I add a pinch of salt and the rolled oats, and I cook on medium-low until it goes from a liquid-y substance to more of a thick paste - I turn the heat off while it’s still a little liquid-y because it thickens significantly as it cools (so don’t overcook the moisture out of it!).

Then I grind the flax, chia, and hemp seeds together (I used to just use a mortar and pestle, but I have become lazy and started to use an electric coffee & spice grinder), and I mix those ground seeds into the oatmeal once it’s at that slightly liquid / almost solid stage, and take it off the heat. The chia seeds will gel the oatmeal up even more, so remember it can handle more liquid than you think, as long as the oats are fully cooked.

Then I put the cooked oatmeal into two glass pyrex containers, and once cooled, into the fridge.

Here are my estimated macronutrients for this “fiber oatmeal”, per 100 g:

• 130 kcal
• 4.37 g fat
• 17.8 g carbs
• 5.59 g protein
• 4.21 g fiber

Then in the morning for breakfast, I take a quarter of the whole oatmeal (i.e. half of a container). I put the portion in a bowl and microwave it to warm it up.

Here are the ingredients:

• 115 g of cooked oatmeal (~$0.30)
• 16 - 25 g (a spoon-ful) of creamy peanutbutter (~$0.10)
• 100 - 130 g (1 x, peeled) banana (~$0.17)
• 50 - 80 g plant milk (my preferred: pea milk or soy milk) (~$0.25)
• 20 - 30 g high-protein granola (~$0.07)

For context, the “high protein granola” is the cheapest off-brand granola, and it is basically a normal granola with soy protein isolate added. You could easily make this yourself at home; I haven’t run the numbers on how much money you would save by doing that, but I fully intend to start making my own granola again, once my life settles down and I have time to spend that way.

Usually the cost for this breakfast is around $1 for a single bowl. I like to sprinkle the top with some cinnamon to cut the blandness, and I’ve been using the same batch of “true” ceylon cinnamon that I bought over a decade ago, so I haven’t included that in my cost estimate.

I don’t always add a banana - I only add it when there are bananas that need to be used up (my partner eats bananas, I would never buy them myself for ethical reasons; but when there are bananas to use-up, this is how I avoid waste and use them up).

I eat this oatmeal basically every morning during the week, and then during the weekend I change it up for variety and happiness reasons. I haven’t gotten sick of this despite eating it for months now.

Here are the macronutrients for a typical bowl of this oatmeal:

• ~500 kcal
• 20 g fat
• 68 g carbs
• 18 g protein
• 10 g fiber

I would like to see more like 20 g protein, but otherwise I think the nutrients are around perfect for being only $1 and for being one of my three meals per day.

For a future post: sometime I’ll share my default lunch (when I’m not eating leftovers), as it is also typically around $1 and also aims to be around 500 kcal and aims for 20 g protein. It focuses mostly on eating beans as the main carb and protein, and uses tahini as a way to add fats and protein.

I prefer to keep my daily food vegan for ethical, health, and financial reasons.

Otherwise, I’m open to suggestions and would love to hear about your frugal food habits!

I wonder what’d you think of my breakfast:

https://i.ibb.co/sJwsRw37/IMG-20250927-083002749.jpg

It has:

• 100 g homemade Greek yogurt.
• 15 g flax seeds, soaked and then blended into a paste (no chewing necessary!).
• 25 g of soy PVT and 30 g of old-fashioned oats. The weights are dry, but the PVT is cooked and the oats are soaked. I make a batch combining both ingredients that lasts six days.
• 3 portions of different kinds of fruit. I usually use half a banana, half an apple or peach, and half whatever fruit I have at the moment.

It’s different from yours but they share a similar spirit. I don’t know the macros of my breakfast but I think it’s around 20 g of protein too, mostly from the PVT, and packed with fiber.

I’ll say it so you don’t have to: yours looks yummier!

I think yogurt + peaches with oats is definitely something that sounds delicious; I bet cottage cheese would also work really well and would boost the protein (and is a relatively affordable form of protein).

I wouldn’t like the dairy part of this for ethical reasons, but it’s an easy way to boost the protein, as long as you can find an affordable source of it - which I think isn’t too unreasonable in the US (the US has major subsidies on dairy products, so they can be pretty cheap despite how expensive dairy farms are to operate).

I wonder if by “soy PVT” you maybe mean soy TVP - that is, textured vegetable protein? I’m not sure what soy PVT means otherwise.

I’m not sure how I would feel about TVP in my yogurt cereal breakfast - it is a cheap source of protein that I use in a lot of foods (yay for TVP!), but it’s so chewy and like meat, I think I might find it off-putting in breakfast cereal - but I haven’t tried it, so maybe it would be good (esp. a really small / fine TVP).

The oats, flax seeds, and fruit all provide good sources of fiber, too - looks really good!

If you wanted to make it more fancy, you could take the dry oatmeal and roast it, maybe make a granola in the oven with some honey and nuts, etc. - it might add a nice crunchy texture to the dish (instead of soaking and adding more of a “mush” or mash to the dish).

Do you know how much a bowl costs, and how many kcal and grams of protein there are? That’s something I would be curious about, esp. when comparing to the dishes I make now.

You can put Sriracha and mustard on your microwave corndog.

If your comment is remotely food related and not a blatant attempt to troll you can post it here.

Yes, this includes putting ketchup on well done steak. Just don’t mention any proper nouns about the people who do that.

:::

Ketchup only works on really cheap or really expensive steak.

It’s equally good at cutting gristle as it is at cutting fat.

Texan here: chili is spicy diarrhea in or on a serving instrument. Add whatever you want to it. If it looks like diarrhea and tastes good to you, then it’s chili.

Next person who insults your chili doesn’t get a bowl/plate/Frito bag/handful/upside-down shot glass.