hhhuh
y'know, I don't *hate* these? but "spicy brown sugar cinnamon *puffed corn curls*" is a weird flavor profile and it's really not what I go to the brand for
and the heat is just kinda. there?
haunted mouse
@es.vespre.net
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social media is stupid but unfortunately I live for the brain rot (endless creative drive stoppered only by chronic pain and fatigue) [they/them, fae/faer] | pre-2000 entity, friend of eggbug, 🏳️⚧️. 18+ | fuck AI
![a soup mug, full of very thick stew.
Started with sautéed [onions + shiitake + garlic] with the result turned into a dark-blond roux.
Then I deglazed the pot with a bit of sherry, then in went: veggie stock (via concentrate, a la "better than bouillon"); a splash of vinegar; a pinch each of of sugar, parsley, and thyme; and then a bit of white pepper and cayenne.
Dropped in a block of tofu and a can of white beans after that, and the whole thing was simmered for half an hour with occasional stirring.
Finally, I added a bit of corn starch slurry in the last ~90s and the whole thing was briefly brought to a boil; this last step was probably unnecessary, considering the roux and canned-bean water, but thick stews best stews.](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:ozqnirzfh46uxuci7hhe63bp/bafkreiarlvrapsgtocirlomfuvnnmokkhw66nfh3me4paq5mtznwzcypla)
