“Debt: The First 5000 Years” by David Graeber is a good read about this topic

I am pretty satisfied with the texture of the burgers from this recipe, I’d recommend trying it

Look closely, there is a grip on the blade

https://nitter.net/Leo_Proettel/status/1678271640923242497

Jiachang Tofu

Stuff:

• Block Tofu
• 1el Sichuan Chilli Bean Paste (z.B. doubanjiang)
• 2 Zähen Knoblauch
• 2.5 cm Ingwer
• 2 Frühlingszwiebeln
• 1 el Shaoxing Wein
• 1 el Speisestärke + 3el Wasser
• 1/4 tl Glutamat
• 1/2 tl Sesame öl <br />

Sauce:

• 250ml Wasser
• 1/4 tl Gemüsebrühe (Pulver)
• 1 el Sojasauce
• 1/4 tl Salz
• 1/2 tl Zucker
• 1/8 tl Weisser Pfeffer <br/>

Weiches Tofu frittieren oder festes in der Pfanne anbraten.

Wok erhitzen bis er raucht, hitze aus Öl in den Wok und verteilen.

Herd auf mittlere hitze und das doubanjiang in den Wok geben und köcheln lassen bis das Öl tiefrot ist. Knoblauch, Ingwer und Frühlingszwiebeln im öl auslassen.

Shaoxing wein in den wok geben, ein paar sekunden später die Sauce hinzufügen und dann das Tofu in den Wok geben. Die flüssigkeit im Wok zum kochen bringen, danach auf mittlere hitze veringern und das Tofu für ~10 min köcheln lassen.

Speisestärke im wasser auflösen und soße mit dem slurry binden.

Sesamöl hinzufügen und mit Reis servieren.

If you do just one playthrough, then I wouldn’t recommend going with the shura ending, you’ll miss quite a bit of the game.

That looks quite interesting, I very rarely make any kind of sweets, but I might try this the next time I do. Thanks for sharing!

That looks amazing and thanks for sharing the recipe

That is an Interesting noodle shape, but it looks good for grabbing that sauce.

Thanks! I highly recommend making some.

Thank you!

Thanks!

Of course!

I think I loosely followed this recipe. I didn’t really follow the exact measurements and I did sushi rolls instead of Nigiri. I also don’t have a special pan for the tamago so I’d recommend just rolling some thin pancake like omelettes.

Glad you like it! The mushrooms are a really nice addition, they make the chilli quite “meaty” and corn is always a nice addition both texturally as well as taste wise.

Bean Chilli

• Mushrooms finely diced
• Soy Sauce
• Tomato Paste
• Crushed Tomatoes
• Onion, diced
• Garlic, diced
• Black Beans
• White Beans
• Kidney Beans
• Corn
• Vegetable Stock
• Cumin
• Chilli Powder
• Smoked Paprika
• Salt
• Pepper

Fry the mushrooms in the pot until released all the water and until browned, then add a bit of soy sauce.

Add the onions, garlic and tomato paste and fry until fragrant.

Then the crushed tomatoes as well as the vegetable stock and simmer for about 10 min.

Afterwards add the beans and the corn and simmer for a bit more and season.

If the chilli is still a bit to watery then add corn starch to a bit of water and add this slurry to the chilli, bring the chilli to a boil and check the consistency again.

It seems to work now, I’m on feddit.de too and I just subscribed to !KDE@lemmy.kde.social

Checkout the recipe.

Thanks, glad you like it!

These are brioche buns, I unfortunately didn’t do home made buns - as I usually do - for these burgers, since it was a week day.