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What is something you like that you initially disliked because of bad representation? (lemmy.blahaj.zone)
submitted 3 months ago by to c/asklemmy@lemmy.world
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[–] 23 points 3 months ago* (last edited 3 months ago) (6 children)

Green beans. My mom always made nasty-ass soggy canned green beans when I was a kid, and so I thought I hated beans for like two decades.

Then one day I decided to try sauteing some with garlic one day as an adult, and oh. My. God. Do I love green beans.

My mom's canned beans still taste like shit.

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  • [–] 4 points 3 months ago (4 children)

    I'm a green beans enjoyer too. Snap-frozen green beans have improved in quality quite a bit since I was a kid, but fresh ones in a curry, stew or peanut satay absolutely rock.

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  • [–] 2 points 3 months ago (3 children)

    Any tips on a good peanut satay recipe?

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  • [–] 3 points 2 months ago* (last edited 2 months ago) (2 children)

    I just use a jar of satay marinade as the sauce. Nothing special, I don't bother to make the sauce myself.

    All-veg satay for me is diced onion, caramelized in a spoon of tomato paste, 1 cup of mixed frozen veg (pea, corn, carrot), 1 cup frozen green beans, 1 can drained chickpeas, 1/4 cup red lentils (dried), a jar of satay marinade, half a jar of water, a bit of extra garlic, salt, pepper, and a few tablespoons of cornstarch slurry to thicken it up if it's too loose, or a few cubes of frozen coconut milk if it's too dry. 1/3 cup of rough chopped boiled peanuts if I have them.

    I have a tray of this in the food dehydrator now, to dehydrate into backpacking meals.

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  • [–] 1 point 2 months ago (1 child)

    Dope! Imma give it a try. I'm trying to expand my vegetarian culinary horizons. I've also been trying to get the hang of lentils, so double dope. Ty I'm gonna do this tomorrow if I can score some nice crisp green beans to pour it over.

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  • [–] 2 points 2 months ago

    I prefer dried red lentils, not canned. They hydrate much faster than dried chickpeas, split peas or beans, and don't need to be pre soaked. I just rinse them, dump them in dry, and simmer them for about as long as I'd simmer rice for in a jambalaya or something.

    Lentils can also be used as a thickener if you don't want to use cornflour. You would soak them in boiled water for 5 minutes to soften, or microwave them for a bit, dump most of the excess water, and blend them with a stick blender to a fine paste. This will thicken a soup or stew in the same way you might use a roux or cornflour slurry in a stew, or the same way you might use rice in a soup to make a bisque (except a bisque you normally pulse-blend 15 minutes after adding the rice to really thicken it up)

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