#dill pickle juice...................

[shoku-and-awe]

Crispy Nashville Hot Tofu

Ingredients 1 (16-ounce) package extra firm tofu 3 tablespoons brown sugar 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon pepper ½ teaspoon salt ½ cup dill pickle juice 2 tablespoons nutritional yeast ½ teaspoon liquid smoke ¾ cup soy milk 2 tablespoons hot sauce ¾ cup all-purpose flour 1 teaspoon baking powder ½ cup vegetable oil 4 slices white bread ½ cup sliced dill pickles

Directions Press the tofu either by using a tofu press or by placing it into a shallow bowl and putting a flat plate on top, then stacking something heavy on top of the plate.

Let it sit for 20 minutes, then discard the water that has collected on the plate. Make the Nashville hot seasoning by combining the brown sugar, cayenne pepper, garlic powder, smoked paprika, pepper, and salt.

Make the tofu marinade by combining the pickle juice, nutritional yeast, liquid smoke, ¼ cup water, and 1 ½ tablespoons of the Nashville hot seasoning.

Slice the tofu into 8 slices (crosswise) and place into a container with a lid. Pour the marinade into the container and marinate for 1 hour, shaking a few times.

In a shallow bowl, combine the milk with the hot sauce.

In another shallow bowl combine the flour, 2 teaspoons of Nashville hot seasoning, and baking powder.

Dredge the tofu slices in the milk mixture then in the breading mixture, setting each dredged slice onto a parchment-lined baking sheet.

Add the oil to a skillet over medium-high heat. Place the tofu slices in the skillet and cook for 4 minutes on each side. Work in batches if necessary.

Add the leftover cooking oil to a glass bowl along with the remaining hot seasoning and stir to form a paste. Spread the seasoned paste over the tofu.

Serve the Nashville hot tofu with white bread and pickles.

[anxiousgaypanicking]

On the subject of the popsicle tf, how do you think each side would taste if they were popsicles? Which would be most appealing to eat?

im gonna try and answer this but i genuinely havent eaten a popsicle in like six years so forgive me if i bring up flavors that dont exist

logan would definitely be blue razz. most sweet, standard flavor, with the smallest hint of sourness, though nothing unusual for a fruit

virgil would be grape. an acquired taste, and not many peoples go-to, unless you have the grape lovers who go feral over this one

roman would be cherry or strawberry, a nice sweet fruity taste that's utterly delicious and always refreshing

janus would be lemon-lime or pina colada. im a bit biased towards pina colada especially because thats a flavor i specifically remembering loving and actively searching for

remus, if we're being nice, would be green apple. still sour, but there is a fruit underneath it all. remus, if we're being mean, is frozen creek water, with visible algae and bacteria still in it

patton would be pineapple for no reason other than i fw pineapple and it feels like a dad fruit

imo pineapple would be MY choice... plus it'd be the biggest popsicle! one of those extra thick ones. virgil would be push-pop adjacent - something you gently have to coax out of its wrapping in order to appreciate. remus and roman would be those plastic popsicles you have to cut the top off of in order to eat. logan would be those popsicles that start out dark blue and end up white at the bottom (bomb pops? i think they are?). and janus would be the duo popsicle stuck together (maybe one would be lemon lime flavored, and the other pina colada. or one lemon, and one lime), to represent both faces.

[maximumeffort]

cheers to all who celebrate

[tilbageidanmark]

Pickle cheesecake

[cryotripsy]

I JUST DRANK SO MUCH PICKLE JUICE I FEEL AMAZING IT TASTES SO GOOD

[manasurge]

im screaminmg i love your tags about the vinegar craving because SAME.

i used the last of my malt vinegar this week and have been craving it so badly, so i bought a bag of kettle cooked salt and vinegar chips at work today................ NO VINEGAR ;-; they were drenched in oil and tasted slightly salty w no vinegar. i was so sad but im glad theres a fellow vinegar lover that may feel my pain rn

YES FELLOW VINEGAR ENJOYER (shaking your hand). Oh noooo that's so sad!! it's so much worse when it's a craving too bc nothing else works for it :(. It's so true tho like... when I am REALLY craving it, I get like, a huge energy boost from consuming it for some reason (idk if it's like, need the electrolytes in it?? maybe even needing the salt?? but I also looked this up a few times and sometimes it helps with stomach acid when it needs a little boost??) I forgot what else I read, but it's such a strange and interesting thing. I actually keep a little bottle of rice vinegar by my desk now in case I really need it (or to use as a condiment for some scenarios haha). I remember the most recent time when i was craving it badly, which is why I got this/kept it in my room and I like... consumed 25% of it myself on it's own in one go. Vinegar is magical (as long as you don't have to worry about heartburn ofc).

[growling]

No idea whatever's even happening lately Every time I try to do anything that requires the least amount of effort (mostly art, surprisingly it doesn't extend to cooking though? thanks brain for caring enough to not want me to starve at least while you fuck me up i really appreciate it) I get this feeling of intense fucking dread until I'm lightheaded. It's not the first time for me but this past couple of days (weeks? can't keep track of time really) have just been unmanageable. to spice things up even more i just got sick today so now with of these combined i can hardly think coherent thoughts even. they're trying to nerf me before sylwester. also my fish expired today would you believe that i didn't get my salmon trout/salmon (what was it again?? it happened whole 3 hours ago don't expect me to remember that far back) fish today had to have spaghetti agan

[ketoandme]

Dinner last night, Thursday 13 February 2025:

Pan scrambled eggs with crisped up pancetta bits, sour cream, olive oil, goat cheese, apple cider vinegar, and fermented pickles (and I drank the pickle juice, lol. Salad of green lettuce leaves and sliced pickles. (I wanted something sweet for dessert, so I mixed some hulled hemp seed with heavy cream and Allulose sugar.)

[alialmans]

Dense & Salty

I mixed red wine (2016 torre oria) with pickled cucumber juice (ogórki kiszone dawtona).

Decent, more dense and salty than the plain wine.

Next I shook the cup and it actually mixed; Consequences commenced.

[re-alku]

@emmamushi

[agatha-quickly]

Pickle juice, the tangy and flavorful liquid leftover from pickling cucumbers, has been gaining popularity beyond its traditional role as a food brine.

[neontaxidermy]

me and my mom made dill potato salad. very good.

[re-alku]

@twillprobably

He's genderfluid, he's a transman, he's transfem, he's actually cis and gnc, he's a transwoman but look the exact same as in canon, he's transmasc and wears feminine clothes, he's nonbinary

[jazzeria]

Doing a "perpetual pickle" jar by adding fresh cucumbers and salt to an already established, active dill pickle brine.

I started with some slightly sad dill cucumbers from the store, knowing I'd be hitting the farmer's market on the weekend. At the St Norbert Farmer's Market, I scored a big ol' bag of tiny dill cucumbers. The next day, I visited my partner's grandmother who gave us some home-grown pickling cukes too! So I staggered these over about a week.

My personal preference is "half-sour" dills, about 3 days of fermentation, when the flesh looks creamy and opaque, perhaps hints of translucent regions. It's crisp, tastes cucumber-y, but isn't too "juicy" the way a full-sour often is.

I'd extend this project for even longer, but my partner gently reminded me that my pickle cravings often come in waves. I go on a bit of a #picklerampage for a few weeks, then it fades for a while. But now I have lots of brine ready for whenever I want to start again.

[yasssss-food]

Dill Pickle Soup with Bacon