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DisruptedCapitalist
I swear!Registered User regular
I swear!Registered User regular
So I finally have something to contribute to the food thread and I find the old one closed! I guess I'll start a new one.
So I'm eating some baby carrots right now and they taste a little off.
I'm going to die, right?
So I'm eating some baby carrots right now and they taste a little off.
I'm going to die, right?
"Simple, real stupidity beats artificial intelligence every time." -Mustrum Ridcully in Terry Pratchett's Hogfather p. 142 (HarperPrism 1996)
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Here are some of my favorite brands (courtesy of the gluten "intolerance" fad that has made these companies successful):
http://www.pamelasproducts.com/ - these guys make the best pancake mix, I swear, I think it's even better than using wheat!
http://www.glutino.com/ - their pretzels are likewise; so good, that I don't even care for Snyder's of Hanover anymore.
http://againstthegraingourmet.com/ - these guys have great pizza crust and baguettes. I'd still prefer wheat in this instance, but it's a good substitute especially when a lot of the other gluten free pizza brands are crap.
they are delicious
I don't know what i was curious about, it tastes pretty much like you'd expect.
Out of curiosity are they "Organic"? I eat baby carrots all the time and buy the cheaper Store brand that's not organic. A coworker normally does the same, but one day they were out and she bought the Organic ones. There was a discernable taste difference and it wasn't a good difference.
So... awful?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
you're not meant to be encouraging me to take on the task of making like, 8 layer cakes
But the last thing I need to be doing right now with my body is eating cake.
So sadly I will not be making cake. :c
-Antje Jackelén, Archbishop of the Church of Sweden
Now we're having root beer floats!
Made with an almond shortbread crust, vanilla cream cheese custard/pudding pastry filling, and topped with a tangy key lime glaze.
It's not technically a custard since I had fewer eggs that I thought I had, so it's more of a vanilla cream cheese pudding, with bits of apricot within. Also, lots of the recipes I found for the crusts (with normal flour) had no binding agent (i.e. eggs) which I'll absolutely use next time if I replace a majority of the flour with almond flour (as I did here, since I realized that could potentially be delicious).
I was a bit afraid the crusts would be a disaster, but right after I took them out of the oven, I scooped out some of the uncooked centers that had pooled in the middle from the ratio of butter (even though I froze the dough beforehand) and threw them back in for 5 minutes, and they ended up holding their cup-shape. Crisis averted!
Pretty proud of myself with how they turned out visually, despite everything.
Initial taste tests of individual components proved delicious, so hopefully after dinner tonight I'll enjoy the whole tart just as much!
I now know why there's such a thing as a 'noodle master'
I think yours look great though - and hey, taste is much more important! :P That seems like a hard technique to master.
Most noodle pulling classes start with a chef bringing in a pre-mixed and kneaded dough. Twisting and pulling them is the fun part. Making the dough correctly in the first place is magic as far as I'm concerned
this was me earlier
i think our freezer defrosted, food went bad, then refrosted
My days of emulating the types of dishes I see on food porn are over. Mostly.
Spicy falafel "burgers", ajvar, an umami dressing made with roasted garlic, soy sauce and balsamic vinegar (could have used some mustard too), salad, roasted bell peppers, pickles, onion rings and fried jalapeños (beer and cayenne batter), with Naan as buns. It worked out really nicely, though part way through cooking I realized it would work better to make a kind of Naan wrap to fold all the good stuff into rather than two separate buns. Totally going to make that again, though it was a three hour process.
Now I just need to figure out what to do with all of these chicken livers I bought, right now I'm thinking mousse.
Yeah, they were organic, but I'm pretty sure the odd taste was because they'd been lying around in moisture for too long. It was a bit fermented. So I washed 'em off, and ate the ones that weren't slimy, and it was (mostly) okay. I'm not dead at least.
For whatever reason, though, I run out of ideas pretty quick. Salad, soup, stir-fry, meat-on-plate-with-veg-side.
My imagination is bad at this.
Just smh if you ain't noodlin
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Grilled fish, brown rice salad, hell, if you are careful with ingredient choice and portion sizes, lasagna can be pretty freaking healthy.
but forgot to take pictures
a travesty
Do you have a pinterest account? Sometimes that site can be a little....misguided (there may be a high number of people thinking something is "healthy" when it's not)...but I've found a lot of great ideas on that site for healthy food I might not've thought of otherwise.
Basically, if you're ever in Syracuse, go to Brooklyn Pickle and order like a million chicken salad sandwiches.
I bought some red delicious apples yesterday, and when I bit into one today it's all brown on the inside! I tried another one and it's the same thing. They seem to be fresh apples, crisp and hard on the outside, and yet they've got this nasty color on the inside. What's up with that? (They're not organic.)
For truly fresh apples you have to buy them in season, preferably as near to an actual orchard as possible to make sure they're not trying to pass of last years crop as fresh.
-Indiana Solo, runner of blades
Get some breadcrumbs. Add in lemon zest, thyme, salt, pepper.
flour & egg-wash your livers (after cleaning & trimming as required, of course) and then roll them in the crumbs untiltey're completely coated.
Pan fry them maybe 1 minute on each side. You don't need a lot of fat here, just enough to brown the crumb basically. Bonus points for using bacon grease for this, but skip the salt if you do.
Serve with some salad and some good crusty bread or fries. Lemon dijonnaise (1 part dijon mustard:2 parts mayo + a dash of lemon juice) works pretty well as a dip.
5-6 is a good serving for one person: this is pretty rich stuff.
If you can find them, better choices are Gala, Fuji, Braeburn, Honeycrisp, Cripps Pink(aka Pink Lady), and Cameo.
-Indiana Solo, runner of blades
The best use of chicken liver is dirty rice, followed by the method @V1m suggested. Also now that you mentioned it I want to find a good way to stuff a catfish with chicken livers.
Also on apples, we have McIntosh and Empire apples in our (now, unfortunately, poorly maintained) orchard. I've always been preferential to Empire.