Asklemmy

43851 readers

1208 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

153

How about we play, "Never have I ever"? (fedia.io)

submitted 1 month ago by bizarroland@fedia.io to c/asklemmy@lemmy.ml

285 comments fedilink hide all child comments

Here's the rules:

1: Post something you have never done that you think many people do. 2: Read the other posts, if you have done that thing, upvote it. If you have not done that thing, downvote it. 3: If you believe the person is lying, call them out on it in a reply. 4: If you are called out, give the full story. 4a: If you see a thread containing the full story, boost the person you think is right and truthful.

Person who has the most upvotes when the thread dies wins.

you are viewing a single comment's thread
view the rest of the comments

[–] bizarroland@fedia.io 7 points 1 month ago (1 children)

One semi-accidental food discovery I made is when you are sauteing onions and mushrooms, put a dash of soy (or even better liquid aminos) and then when they are almost done throw about a shot of red wine in and simmer it out. The combo brings out so much flavor that it's almost overpoweringly good!

[–] CodexArcanum@lemmy.world 4 points 1 month ago

Some alcohol cooks off when used this way, but not all. Be cautious when cooking for others to mention this so non-drinkers can make an informed choice.

It can be a delicious addition though: alcohol dissolves flavor and aromatic compounds that water and fat cannot, so you get a lot of unique flavors especially from barrel-aged drinks like whisky and wine.