@[email protected]M to Science [email protected]English • 2 months agoTrick OR Treatmander.xyzmessage-square39fedilinkarrow-up1842cross-posted to: [email protected]
arrow-up1842imageTrick OR Treatmander.xyz@[email protected]M to Science [email protected]English • 2 months agomessage-square39fedilinkcross-posted to: [email protected]
minus-square@[email protected]OPMlinkfedilinkEnglish25•2 months 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-squareTroylinkfedilinkEnglish14•2 months agoAdd flavoured salts for more variety. I’m partial to Tajin or Montreal Steak Spice.
minus-square@[email protected]linkfedilinkEnglish1•2 months agothe whole seeds do taste good but its a bit like chewing up some bits of wood
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.
Add flavoured salts for more variety. I’m partial to Tajin or Montreal Steak Spice.
Cinnamon and sugar ftw
And butter
the whole seeds do taste good but its a bit like chewing up some bits of wood