@[email protected]M to Science [email protected]English • 6 hours agoTrick OR Treatmander.xyzimagemessage-square37fedilinkarrow-up1600arrow-down14cross-posted to: [email protected]
arrow-up1596arrow-down1imageTrick OR Treatmander.xyz@[email protected]M to Science [email protected]English • 6 hours agomessage-square37fedilinkcross-posted to: [email protected]
minus-square@[email protected]OPMlinkfedilinkEnglish20•6 hours agoToasted pumpkin seeds: Using running water seperate seeds from pumpkin guts. Soak them in salt water while you carve. Preheat and bake at 220C for 15-20 mins. Eat them whole.
minus-square@[email protected]linkfedilinkEnglish0•1 minute agothe whole seeds do taste good but its a bit like chewing up some bits of wood
minus-squareTroylinkfedilinkEnglish11•6 hours agoAdd flavoured salts for more variety. I’m partial to Tajin or Montreal Steak Spice.
Toasted pumpkin seeds:
Using running water seperate seeds from pumpkin guts. Soak them in salt water while you carve. Preheat and bake at 220C for 15-20 mins. Eat them whole.
the whole seeds do taste good but its a bit like chewing up some bits of wood
Add flavoured salts for more variety. I’m partial to Tajin or Montreal Steak Spice.
Cinnamon and sugar ftw
And butter