Food

An Indonesian staple is shaking up the restaurant scene — and may just end up preventing a big source of emissions.

As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals.

Plenty of scholars have described nuts as a crucial food source for the Wabanaki people, and early colonial records indicate the same. In 1607, colonists from the Popham Colony described the Casco Bay islands as “overgrown with woods very thick as oaks, walnut, pine trees & many other things growing as sarsaparilla, hazle nuts & whorts in abundance.”

Ethnobotanist Nancy Asch Sidell documents that charred beechnut remains that are more than 5,000 years old have been discovered “preserved in a hearth feature” in central Maine. At the archaelogical site on the well-documented Norridgewock village on the Kennebec River – a Wabanaki town destroyed by the British in 1724 – researchers have recovered evidence of hazelnut and beechnut consumption, Sidell reports.

“The use and importance of nuts is as ancient as the people themselves,” Kavasch told me. “The trees they come from were so sacred and important. But many of our European ancestors couldn’t see the forest for the trees. They weren’t thinking of it as a nut forest.”

Note: Since I only have a small multi chopper, not a blender, I do smaller quantities. I'm pretty sure a hand blender would do the trick as well. Also, personally I like it better when it's 1 part oat / 8 parts water approx (not 1/10 as shown in the video).

I mix the oat with some of the water in the multi and when it's done, I mix this content with the rest of the water in a large bowl. I also make sure that the water is cold and I stir for half a minute or so.

The cloth I use for the draining comes from an old worn out t-shirt, that is consequently very thin, and is dedicated for this use.

I find it's important to shake well the jar or bottle that the oat milk is in, before each use.

The leftovers in the cloth, either I just have them for breakfast with raisins and nuts, or I use them to make cookies.

Even if you make a mess or it doesn't work well the first time, maybe it's worth giving it another try. I think it's a super cheap experiment to make and super cost effective in the long run.

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If you incorporate these ingredients in your cooking, your left-overs will last longer:

• honey
• salt
• garlic
• sugar (only in high amounts according to feedback; small amounts shortens the life)
• ginger
• sage
• rosemary
• sage
• mustard
• cumin

Additionally from other articles:

• black pepper
• mustard seed
• turmeric
• cinnamon
• cardamom
• cloves

Acids mentioned by others:

• vinegar
• citric acid
• lemon/lime juice

I just had some harissa get moldy after just a couple weeks in a jar in the fridge. I was surprised. I suppose it implies a lack of the above ingredients.

Heya,

I'm starting to get interested in foraging, mushroom picking in particular although the season doesn't start for a few months here. I know there's subreddits but would much rather get involved here on slrpnk.net, which would seem to be the natural home of such activities. Can't have a solar punk future without developing an understanding of our wild natural resources can we?

I just scanned this community for posts and it seems to be more about cooking than gathering?

Would anyone be up for a dedicated foraging community? Or maybe one exists elsewhere on Lemmy? Or maybe that's something people would be keen to discuss on this community?

One problem might be how foraging differs depending on your habitat, I think it would be good to have some kind of rule where people state the relevant region and season to the foraging they're discussing.

I've found biomes useful to think about:

https://en.wikipedia.org/wiki/Biome

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