Breat Milk Ice Cream View Thread Reply Hide Chen Kenichi - Thu, 29 Aug 2019 09:25:48 EST DFXMoKF5 No.159674 File: 1567085148717.jpg -(257016B / 250.99KB, 781x1062) Thumbnail displayed, click image for full size. Would you try ice cream made from human breast milk? I sure would.https://www.npr.org/sections/thetwo-way/2011/02/25/134056923/breast-milk-ice-cream-a-hit-at-london-store >> Marcus Samuelsson - Thu, 29 Aug 2019 11:56:28 EST bnDwnI8O No.159675 Reply not that one, it'll have gone bad by now
>> Marcus Samuelsson - Thu, 29 Aug 2019 11:56:28 EST bnDwnI8O No.159675 Reply not that one, it'll have gone bad by now
Do you put your delivery Pizza in the oven? View Thread Reply Hide Pl0x - Sun, 23 Jun 2019 13:36:37 EST OYFc1YeP No.159067 File: 1561311397257.gif -(227438B / 222.11KB, 256x144) Thumbnail displayed, click image for full size. I like to put my delivery pizza in a preheated oven when it gets to my house.Are I is weird?I know it defeats the purpose of convinience food, But I cant get enough of that gently crispy bottom... and the cheese goes extra stringy.Am I alone in my habit? 9 posts and 1 images omitted. Click View Thread to read. >> Michael Symon - Wed, 07 Aug 2019 14:17:08 EST RuTHJ2oF No.159421 Reply >>159407Sounds like a cool kitchen accessory, do it. >> Rachael Ray - Sat, 10 Aug 2019 17:52:16 EST gTiESYMJ No.159446 Reply I fry it in a pan with a little olive oil. Cheese stays bubbling hot, crust is perfectly crispy and not too dry. >> C-Higgy !lfsExjBfzE - Thu, 29 Aug 2019 09:11:43 EST UHyFoic4 No.159671 Reply That's not really weird OP especially if you're not eating it right away such as waiting for friends or family to eat with you for instance. Keeps it nice and warm at least.
>> Michael Symon - Wed, 07 Aug 2019 14:17:08 EST RuTHJ2oF No.159421 Reply >>159407Sounds like a cool kitchen accessory, do it.
>> Rachael Ray - Sat, 10 Aug 2019 17:52:16 EST gTiESYMJ No.159446 Reply I fry it in a pan with a little olive oil. Cheese stays bubbling hot, crust is perfectly crispy and not too dry.
>> C-Higgy !lfsExjBfzE - Thu, 29 Aug 2019 09:11:43 EST UHyFoic4 No.159671 Reply That's not really weird OP especially if you're not eating it right away such as waiting for friends or family to eat with you for instance. Keeps it nice and warm at least.
High prices on Amazon... View Thread Reply Hide Pierre Wynants - Tue, 13 Aug 2019 00:09:58 EST u9jyVhSf No.159469 File: 1565669398859.png -(664361B / 648.79KB, 1920x1080) Thumbnail displayed, click image for full size. They're up charging on Amazon for products like Salt, Hot Sauce, Sugar, etc. They're putting FAKE products on the shelves at my local grocery stores in Dallas. Something BIG is going on. That's a $3 bag of sugar at Walmart. Recently, Walmart started putting knockoff FAKE version of it on the shelves and it was taken off the shelves completely shortly after. 9 posts and 1 images omitted. Click View Thread to read. >> Melissa d'Arabian - Thu, 22 Aug 2019 03:59:32 EST ScCEslmC No.159598 Reply >>159493That makes no sense. The difference between those of yours is that sugar beets are much more expensive to make sugar out of. Which goes completely against the whole point of making fake sugar.I think they could also use something like matotriose or maltotetrose in fake sugar. Which would make it incredibly blatant, due to being significantly lighter, but I guess that's exactly what they'd need to make it more efficient. >> Marcus Samuelsson - Fri, 23 Aug 2019 21:40:21 EST j0KCHwfQ No.159616 Reply >>159493There's a pretty good reason not to buy products made from slavery. >> Julia Child - Sat, 24 Aug 2019 00:21:54 EST 014TDAPB No.159618 Reply >>159598> sugar beets are much more expensive to make sugar out of.Depends on location. climate/latitude and tariffs.
>> Melissa d'Arabian - Thu, 22 Aug 2019 03:59:32 EST ScCEslmC No.159598 Reply >>159493That makes no sense. The difference between those of yours is that sugar beets are much more expensive to make sugar out of. Which goes completely against the whole point of making fake sugar.I think they could also use something like matotriose or maltotetrose in fake sugar. Which would make it incredibly blatant, due to being significantly lighter, but I guess that's exactly what they'd need to make it more efficient.
>> Marcus Samuelsson - Fri, 23 Aug 2019 21:40:21 EST j0KCHwfQ No.159616 Reply >>159493There's a pretty good reason not to buy products made from slavery.
>> Julia Child - Sat, 24 Aug 2019 00:21:54 EST 014TDAPB No.159618 Reply >>159598> sugar beets are much more expensive to make sugar out of.Depends on location. climate/latitude and tariffs.
favorite sauce View Thread Reply Hide Chef Wan - Sat, 03 Aug 2019 13:34:34 EST dJCyDoqI No.159376 File: 1564853674988.jpg -(93976B / 91.77KB, 1000x667) Thumbnail displayed, click image for full size. what is your favorite sauce/condiment?this is mine currently, Amba. it's a middle eastern take on a mango chutney, tried it while working at an Israeli restaurant. it's the perfect balance of sweet, spicy and sour, goes perfectly on falafel or even just bread 18 posts and 4 images omitted. Click View Thread to read. >> Cyril Lignac - Mon, 19 Aug 2019 10:47:51 EST It3C0mHQ No.159576 Reply >>159570Reduce that shit till it's nice and thick and throw in some finely chopped onions. >> Thomas Edwards - Mon, 19 Aug 2019 13:13:49 EST RuTHJ2oF No.159577 Reply >>159576I'm not much of an onion eater but man throw that satay sauce shit on some fries and I am GAME. >> Rachael Ray - Tue, 20 Aug 2019 02:03:01 EST Plg7yUJZ No.159587 Reply >>159576Maybe I'm hormone-driven today but this is almost erotic my friend. Imagine those finely chopped salted peanuts you're slowly going to fold in with a wooden spoon until it's a sticky but soft and glorious paste. You could add just a small splash of honey for a slightly sweet taste, too.
>> Cyril Lignac - Mon, 19 Aug 2019 10:47:51 EST It3C0mHQ No.159576 Reply >>159570Reduce that shit till it's nice and thick and throw in some finely chopped onions.
>> Thomas Edwards - Mon, 19 Aug 2019 13:13:49 EST RuTHJ2oF No.159577 Reply >>159576I'm not much of an onion eater but man throw that satay sauce shit on some fries and I am GAME.
>> Rachael Ray - Tue, 20 Aug 2019 02:03:01 EST Plg7yUJZ No.159587 Reply >>159576Maybe I'm hormone-driven today but this is almost erotic my friend. Imagine those finely chopped salted peanuts you're slowly going to fold in with a wooden spoon until it's a sticky but soft and glorious paste. You could add just a small splash of honey for a slightly sweet taste, too.
How's it going /nom/ View Thread Reply Hide Joseph Favre - Mon, 12 Aug 2019 10:18:26 EST lLm8Sw/e No.159458 File: 1565619506379.jpg -(45281B / 44.22KB, 480x480) Thumbnail displayed, click image for full size. Hey guys,I need advice. I am unsure if I want to be a chef. I've worked in a restaurant environment since I was 16 (I'm 19 now) so I know how intense it can get at times. That's what bothers me though, I'm pretty sure I'm going to an hero from the stress and work hours, but then again I'm very passionate about food and cooking. I'd love the idea of making my own food and managing a kitchen. I'm not sure if I want to commit to something like this though, is it really all that bad? Any chefs/culinary arts students have words of encouragement/discouragement. 16 posts and 1 images omitted. Click View Thread to read. >> Auguste Escoffier - Mon, 19 Aug 2019 07:17:46 EST xSrRy0eb No.159572 Reply >>159552Add &t=28m56s at the end of the link for the time-stamp. Like so:https://www.youtube.com/watch?v=cicCuAYkLjA&t=28m56s >> Guy Fieri - Mon, 19 Aug 2019 21:48:28 EST DFXMoKF5 No.159583 Reply >>159572You're doing God's work.nb >> Marie Troisgros - Thu, 22 Aug 2019 23:11:39 EST VqjWjiTe No.159599 Reply >>159572nah
>> Auguste Escoffier - Mon, 19 Aug 2019 07:17:46 EST xSrRy0eb No.159572 Reply >>159552Add &t=28m56s at the end of the link for the time-stamp. Like so:https://www.youtube.com/watch?v=cicCuAYkLjA&t=28m56s
>> Guy Fieri - Mon, 19 Aug 2019 21:48:28 EST DFXMoKF5 No.159583 Reply >>159572You're doing God's work.nb
Homemade pasta enhancement View Thread Reply Hide BoonTwatson - Sat, 17 Aug 2019 14:59:15 EST urxYPCOr No.159546 File: 1566068355095.jpg -(635413B / 620.52KB, 2427x1618) Thumbnail displayed, click image for full size. what could you add to enhance a plain homemade pasta to really maximize the dish? dried mango powder? grinded hemp seeds ...? what could work, or maybe it turns out shit if you tweak it like this 7 posts and 1 images omitted. Click View Thread to read. >> Jean-Baptiste Troisgros - Sun, 18 Aug 2019 16:01:57 EST GMem6EkF No.159566 Reply Some kinda colorant Beet juice/powder? Liking nutritional yeast as well >> Nicolas Stohrer - Sun, 18 Aug 2019 23:37:00 EST 5WdELw/2 No.159568 Reply >>159567you should make pickled pasta >> Ferran Adrià - Sun, 18 Aug 2019 23:41:35 EST p39EgAJT No.159569 Reply 1566186095586.jpg -(48685B / 47.54KB, 849x465) Thumbnail displayed, click image for full size. >>159568I need to know the merits of this! Is it good?
>> Jean-Baptiste Troisgros - Sun, 18 Aug 2019 16:01:57 EST GMem6EkF No.159566 Reply Some kinda colorant Beet juice/powder? Liking nutritional yeast as well
>> Nicolas Stohrer - Sun, 18 Aug 2019 23:37:00 EST 5WdELw/2 No.159568 Reply >>159567you should make pickled pasta
>> Ferran Adrià - Sun, 18 Aug 2019 23:41:35 EST p39EgAJT No.159569 Reply 1566186095586.jpg -(48685B / 47.54KB, 849x465) Thumbnail displayed, click image for full size. >>159568I need to know the merits of this! Is it good?
Fuck View Thread Reply Hide Covfefe - Fri, 16 Aug 2019 05:05:47 EST nhrl01o1 No.159512 File: 1565946347369.jpg -(5508621B / 5.25MB, 4656x3492) Thumbnail displayed, click image for full size. Beyond Burger is fucking brilliant.Taste is off but the texture is spot on. 9 posts and 1 images omitted. Click View Thread to read. >> Chaz Fable - Fri, 16 Aug 2019 17:14:39 EST 5WdELw/2 No.159527 Reply >>159519we do that at work as well >> Ettore Boiardi - Fri, 16 Aug 2019 22:20:40 EST WbDaiiwH No.159534 Reply 1566008440717.jpg -(7397B / 7.22KB, 300x168) Thumbnail displayed, click image for full size. >>159527prove it >> Guy Fieri - Mon, 19 Aug 2019 21:49:45 EST DFXMoKF5 No.159584 Reply >>159519>>159522>>159527>>159534You wouldn't put mayonnaise on a stick
>> Chaz Fable - Fri, 16 Aug 2019 17:14:39 EST 5WdELw/2 No.159527 Reply >>159519we do that at work as well
>> Ettore Boiardi - Fri, 16 Aug 2019 22:20:40 EST WbDaiiwH No.159534 Reply 1566008440717.jpg -(7397B / 7.22KB, 300x168) Thumbnail displayed, click image for full size. >>159527prove it
>> Guy Fieri - Mon, 19 Aug 2019 21:49:45 EST DFXMoKF5 No.159584 Reply >>159519>>159522>>159527>>159534You wouldn't put mayonnaise on a stick
Baking at low temp View Thread Reply Hide Mandy - Wed, 07 Aug 2019 00:26:41 EST EOmupQCb No.159417 File: 1565152001373.jpg -(49880B / 48.71KB, 500x454) Thumbnail displayed, click image for full size. Let say the same casserole goes in the oven, one for 175c 30 minutes, the other 75c for 3-4 hours or however long for it to get the same as the 175c one. The purpose is to preserve the nutrients in the food. Can baking something at 75c become as good as the 175c one if its kept in long enough, or is it simply too low temp.. I wanna find a sweet spot to bake food and at the same time not destroying nutrients like 175c would. 14 posts and 1 images omitted. Click View Thread to read. >> Tyler Florence - Sat, 10 Aug 2019 23:29:17 EST 5fo/KDi2 No.159452 Reply >>159448Are you trying to say that with proper diet and exercise we can achieve 10 mile long intestines? Cause idk what the fuck youre trying to say >> Alice Waters - Thu, 15 Aug 2019 05:15:19 EST tHhFruKv No.159494 Reply >>159428>Vegetables are "alkaline"Most of them are actually at least slightly acidic, as are most fruits. your average carrot for example has a pH of about 4-5.The only reason that veggies are considered "alkaline" in that meme diet is because saying that vegetables are unhealthy will immediately discredit it.>>159417In a casserole or a similar dish, most nutrients will survive. Take a casserole containing chicken for example:With chicken (and pork), you want the dish to be at least 75c all the way through, to avoid risk of infection. This is also a rule in the industry...The 175c for 30 minutes will usually heat the very outer layer to about 170-175c, but in the middle, your dish will be 75-80c - enough for the meat to be tender, yet safe to eat.the 175c path will also allow some of the sugars in the outer layers of the food to caramellize and add flavour to the dish As another example, take the dish in OPs pic related... it's a good example of a dish that needs the high temperature to work. From what I can see, it contains some light meat (chicken or pork), pasta, cheese and corn. The 175c and 30 mins will make sure to cook the meat properly, while giving the cheese that nice brown color and taste and making the corn nice and soft while still having some bite.Now try the same dish at 75c for 3-4 hours:There's no guarantee that the meat will be properly cooked all the way to the center. Yes the surface temp will be 75c, but the temperature in the center is still going to be lower, as the dish itself, the sauce and the cheese will work as insulation.It's likely the top of the dish is going to be dry af and basically inedible. "cooking" at low temperatures like this for a long time dries out the food. Jerky for example is made at 50-75c for 6-8 hours.pasta and corn in the middle and the bottom of the pan is going to become mush, as the sauce will behave as a solvent due to its water content.As for other cooking methods...Boiling won't happen at much more than 100c unless you live on friggin' Venus. Most vitamins and other nutrients can withstand this temperature fine and will also survive being on the stove for an hour or two.The purpose of (stir)frying is to induce the Maillard reaction and to caramellize the sugars contained in the food - it adds taste to the dish. While the surface of the pan can be in excess of 200c, the temperature in the center of a steak or a piece of stir fried vegetable is going to be much lower... you never fry something for more than a few seconds or minutes.Many Asian stir-frys for example add most vegetables at the very end - they get a quick heating for that caramellization and to impart a bit of flavour - but remain nice and crunchy to give the dish some texture. Veggies rarely remain in the pan for more than a minute or two.The aim of a majority of cooking methods does break down *some* nutrients, but makes it easier for the body to absorb the rest as it also helps break down some proteins and other long-chained molecules into components that the body can use. Keep in mind, we've been cooking long before we were called Homo Sapiens - the very art of cooking is thought to be a big reason behind our large brains. If done right, cooking can unlock more nutrients and other building blocks than a given food contains naturally. For the more heat-sensitive components, eat some fruit instead. >> Thomas Keller - Thu, 15 Aug 2019 09:07:59 EST DFXMoKF5 No.159499 Reply >>159452I'm not going to shit on you for posting while intoxicated, but basic reading comprehension is still on you.>>159443>durable bodies are gone>>159448 >our bodies can be conditioned to be incredibly durableI think it's pretty clear what's being refuted here.nb
>> Tyler Florence - Sat, 10 Aug 2019 23:29:17 EST 5fo/KDi2 No.159452 Reply >>159448Are you trying to say that with proper diet and exercise we can achieve 10 mile long intestines? Cause idk what the fuck youre trying to say
>> Alice Waters - Thu, 15 Aug 2019 05:15:19 EST tHhFruKv No.159494 Reply >>159428>Vegetables are "alkaline"Most of them are actually at least slightly acidic, as are most fruits. your average carrot for example has a pH of about 4-5.The only reason that veggies are considered "alkaline" in that meme diet is because saying that vegetables are unhealthy will immediately discredit it.>>159417In a casserole or a similar dish, most nutrients will survive. Take a casserole containing chicken for example:With chicken (and pork), you want the dish to be at least 75c all the way through, to avoid risk of infection. This is also a rule in the industry...The 175c for 30 minutes will usually heat the very outer layer to about 170-175c, but in the middle, your dish will be 75-80c - enough for the meat to be tender, yet safe to eat.the 175c path will also allow some of the sugars in the outer layers of the food to caramellize and add flavour to the dish As another example, take the dish in OPs pic related... it's a good example of a dish that needs the high temperature to work. From what I can see, it contains some light meat (chicken or pork), pasta, cheese and corn. The 175c and 30 mins will make sure to cook the meat properly, while giving the cheese that nice brown color and taste and making the corn nice and soft while still having some bite.Now try the same dish at 75c for 3-4 hours:There's no guarantee that the meat will be properly cooked all the way to the center. Yes the surface temp will be 75c, but the temperature in the center is still going to be lower, as the dish itself, the sauce and the cheese will work as insulation.It's likely the top of the dish is going to be dry af and basically inedible. "cooking" at low temperatures like this for a long time dries out the food. Jerky for example is made at 50-75c for 6-8 hours.pasta and corn in the middle and the bottom of the pan is going to become mush, as the sauce will behave as a solvent due to its water content.As for other cooking methods...Boiling won't happen at much more than 100c unless you live on friggin' Venus. Most vitamins and other nutrients can withstand this temperature fine and will also survive being on the stove for an hour or two.The purpose of (stir)frying is to induce the Maillard reaction and to caramellize the sugars contained in the food - it adds taste to the dish. While the surface of the pan can be in excess of 200c, the temperature in the center of a steak or a piece of stir fried vegetable is going to be much lower... you never fry something for more than a few seconds or minutes.Many Asian stir-frys for example add most vegetables at the very end - they get a quick heating for that caramellization and to impart a bit of flavour - but remain nice and crunchy to give the dish some texture. Veggies rarely remain in the pan for more than a minute or two.The aim of a majority of cooking methods does break down *some* nutrients, but makes it easier for the body to absorb the rest as it also helps break down some proteins and other long-chained molecules into components that the body can use. Keep in mind, we've been cooking long before we were called Homo Sapiens - the very art of cooking is thought to be a big reason behind our large brains. If done right, cooking can unlock more nutrients and other building blocks than a given food contains naturally. For the more heat-sensitive components, eat some fruit instead.
>> Thomas Keller - Thu, 15 Aug 2019 09:07:59 EST DFXMoKF5 No.159499 Reply >>159452I'm not going to shit on you for posting while intoxicated, but basic reading comprehension is still on you.>>159443>durable bodies are gone>>159448 >our bodies can be conditioned to be incredibly durableI think it's pretty clear what's being refuted here.nb
fucking GOOD motherfucking EATS is BACK View Thread Reply Hide Alice Waters - Sun, 11 Aug 2019 16:57:47 EST 5WdELw/2 No.159454 File: 1565557067127.jpg -(6636B / 6.48KB, 300x168) Thumbnail displayed, click image for full size. in a couple weeks the ontological food god, our Lord and Savior Alton Brown, is going to descend from his throne atop the ziggurat and once again grace mankind with the heavenly knowledge on how to properly prepare our foodsgod damn I didn't know this was happening until just now and fuck am I excited and y'all should be tohttps://www.youtube.com/watch?v=na_euVR8R7Q >> Chef Wan - Sun, 11 Aug 2019 20:13:55 EST q26iWXC/ No.159456 Reply >>159454He looks like walter white in the last season. >> Raymond Oliver - Mon, 12 Aug 2019 02:25:15 EST vhNa3MzG No.159457 Reply >>159456every one of his youtube videos involves him getting addicted to some strange household substance (like Comet, Pixie-sticks and that such) then it depicts the gradual decline in his live from that point on
>> Chef Wan - Sun, 11 Aug 2019 20:13:55 EST q26iWXC/ No.159456 Reply >>159454He looks like walter white in the last season.
>> Raymond Oliver - Mon, 12 Aug 2019 02:25:15 EST vhNa3MzG No.159457 Reply >>159456every one of his youtube videos involves him getting addicted to some strange household substance (like Comet, Pixie-sticks and that such) then it depicts the gradual decline in his live from that point on
Best dried spice brand View Thread Reply Hide Hitlers secret son - Thu, 08 Aug 2019 19:27:44 EST EOmupQCb No.159423 File: 1565306864554.jpg -(427532B / 417.51KB, 1820x1214) Thumbnail displayed, click image for full size. What brand etc has best quality dried spices? and I mean top of the Branch top of quality >> Alain Senderens - Thu, 08 Aug 2019 19:45:24 EST wdvOVi2d No.159425 Reply Biggest difference is whole vs. ground. If you're getting whole spices, then you can't really go wrong IMO. For ground spices, yeah the brand makes a big diff. But I don't buy them often enough to have too many opinions. I know those red tins of hungarian paprika are fuckin bomb. For shit like garlic and onion powder, I just check the ingredients , and I've never been steered wrong.It's not the "best quality", but just since we're talking spice brands, I really like badia. They're cheap, no fuss, and almost as widespread as mccormick. >> Bobby Flay - Thu, 08 Aug 2019 20:17:31 EST 5WdELw/2 No.159426 Reply >>159425>those red tins of hungarian paprikamy nigga, that's the dankrika right there
>> Alain Senderens - Thu, 08 Aug 2019 19:45:24 EST wdvOVi2d No.159425 Reply Biggest difference is whole vs. ground. If you're getting whole spices, then you can't really go wrong IMO. For ground spices, yeah the brand makes a big diff. But I don't buy them often enough to have too many opinions. I know those red tins of hungarian paprika are fuckin bomb. For shit like garlic and onion powder, I just check the ingredients , and I've never been steered wrong.It's not the "best quality", but just since we're talking spice brands, I really like badia. They're cheap, no fuss, and almost as widespread as mccormick.
>> Bobby Flay - Thu, 08 Aug 2019 20:17:31 EST 5WdELw/2 No.159426 Reply >>159425>those red tins of hungarian paprikamy nigga, that's the dankrika right there
Something to gnaw on! View Thread Reply Hide Jean-Georges Vongerichten - Tue, 06 Aug 2019 00:26:30 EST MIFp9rMa No.159397 File: 1565065590572.jpg -(137787B / 134.56KB, 720x1080) Thumbnail displayed, click image for full size. Is there anything that could be considered like the human equivalent to a rawhide? Currently unemployed and waiting for thc to leave my system and i keep finding myself wanting to munch on something just cuz I'm bored. But I don't eat because that would be wasteful and I dont wanna get too fat. But the craving is ever present. I feel like if I had something to just absently gnaw on I'd be ok.If anyone can relate, what do you usually use to sate your belly demon's desires? 1 posts and 1 images omitted. Click View Thread to read. >> Rachael Ray - Tue, 06 Aug 2019 04:38:36 EST It3C0mHQ No.159401 Reply >>159397coffee and cigarettes >> Frédy Girardet - Tue, 06 Aug 2019 12:05:04 EST uZ2gbLQ8 No.159404 Reply 1565107504781.jpg -(14971B / 14.62KB, 355x351) Thumbnail displayed, click image for full size. >>159397I've had luck with packs of flavored toothpicks (usually cinnamon from Amazon) - has the added effect of fresh breath too >> Jonathan Waxman - Tue, 06 Aug 2019 12:13:41 EST RuTHJ2oF No.159405 Reply ...Chewing gum?
>> Rachael Ray - Tue, 06 Aug 2019 04:38:36 EST It3C0mHQ No.159401 Reply >>159397coffee and cigarettes
>> Frédy Girardet - Tue, 06 Aug 2019 12:05:04 EST uZ2gbLQ8 No.159404 Reply 1565107504781.jpg -(14971B / 14.62KB, 355x351) Thumbnail displayed, click image for full size. >>159397I've had luck with packs of flavored toothpicks (usually cinnamon from Amazon) - has the added effect of fresh breath too
Avocado smoothie ideas View Thread Reply Hide GordonFagSay - Fri, 26 Jul 2019 14:51:57 EST EOmupQCb No.159311 File: 1564167117565.jpg -(107078B / 104.57KB, 960x960) Thumbnail displayed, click image for full size. What avocado smoothie combination taste the best, what goes well together with avocado?Also I guess mixing with water will turn out shit? 7 posts and 2 images omitted. Click View Thread to read. >> Corey Trevorson - Sun, 28 Jul 2019 12:41:20 EST QHGT9rAL No.159336 Reply I like making smoothies out of avocado, apple, spinach, and greek yogurt. Lime and/or sugar optional. This is every week and I don’t get tired of it. ymmvTry different combinations. Banana and orange could be good. I wouldn’t add water ever >> Pierre Troisgros - Tue, 30 Jul 2019 03:07:28 EST 5WdELw/2 No.159343 Reply I do smoothies a couple times a week but I go >banana>hemp>blackberries>mango chunks>pomegranates>greek yogurt>a little water for textureavocado sounds gross in a smoothie >> Chef Wan - Sat, 03 Aug 2019 13:37:00 EST dJCyDoqI No.159377 Reply celery, cucumber and lime juice, and chill all the ingredients beforehand. shouldn't need to add water, the celery and cucumber have enough water in them. perfect breakfast on a hot day
>> Corey Trevorson - Sun, 28 Jul 2019 12:41:20 EST QHGT9rAL No.159336 Reply I like making smoothies out of avocado, apple, spinach, and greek yogurt. Lime and/or sugar optional. This is every week and I don’t get tired of it. ymmvTry different combinations. Banana and orange could be good. I wouldn’t add water ever
>> Pierre Troisgros - Tue, 30 Jul 2019 03:07:28 EST 5WdELw/2 No.159343 Reply I do smoothies a couple times a week but I go >banana>hemp>blackberries>mango chunks>pomegranates>greek yogurt>a little water for textureavocado sounds gross in a smoothie
>> Chef Wan - Sat, 03 Aug 2019 13:37:00 EST dJCyDoqI No.159377 Reply celery, cucumber and lime juice, and chill all the ingredients beforehand. shouldn't need to add water, the celery and cucumber have enough water in them. perfect breakfast on a hot day
5kg blueberries View Thread Reply Hide GordonFagsay - Wed, 31 Jul 2019 20:42:01 EST EOmupQCb No.159358 File: 1564620121376.jpg -(102853B / 100.44KB, 1155x648) Thumbnail displayed, click image for full size. If you had 5kg of berries what would you do with them 3 posts omitted. Click View Thread to read. >> James MacInnis - Thu, 01 Aug 2019 16:03:43 EST RuTHJ2oF No.159367 Reply Oompa Loompa doobedy dooGonna make some fucking ice cream outta you >> Antoine Beauvilliers - Thu, 01 Aug 2019 16:48:45 EST 5WdELw/2 No.159369 Reply I still think the soda syrup is the best idea so far >> Antoine Beauvilliers - Thu, 01 Aug 2019 16:49:33 EST 5WdELw/2 No.159370 Reply >>159369https://www.foodnetwork.com/recipes/alton-brown/blueberry-soda-recipe-1950476it's even an AB recipe dog so you know it's good
>> James MacInnis - Thu, 01 Aug 2019 16:03:43 EST RuTHJ2oF No.159367 Reply Oompa Loompa doobedy dooGonna make some fucking ice cream outta you
>> Antoine Beauvilliers - Thu, 01 Aug 2019 16:48:45 EST 5WdELw/2 No.159369 Reply I still think the soda syrup is the best idea so far
>> Antoine Beauvilliers - Thu, 01 Aug 2019 16:49:33 EST 5WdELw/2 No.159370 Reply >>159369https://www.foodnetwork.com/recipes/alton-brown/blueberry-soda-recipe-1950476it's even an AB recipe dog so you know it's good
Best snacks for munchies? View Thread Reply Hide Johann-Carl Leuchs - Sun, 28 Jul 2019 02:27:08 EST so+19kOc No.159333 File: 1564295228884.png -(266636B / 260.39KB, 720x332) Thumbnail displayed, click image for full size. (Pic Unrelated) What should I stock up on for the next time I have the munchies? I'm not looking on blowing hella cash, as most of the snacks likely won't be there when I sober up, but good budget snacks would be great to hear. >> Marcus Samuelsson - Sun, 28 Jul 2019 06:09:35 EST 8jhkEV17 No.159335 Reply make a little board. crackers, cheese, sausage, kalamata olives, hummus, maybe even fruit. >> Johann-Carl Leuchs - Sun, 28 Jul 2019 17:39:41 EST so+19kOc No.159339 Reply >>159335Bro I'm hungry just thinking about that. I'll remember that. >> Chaz Fable - Sun, 28 Jul 2019 19:15:54 EST uJtYdbPK No.159340 Reply >>159335So good for company, too!
>> Marcus Samuelsson - Sun, 28 Jul 2019 06:09:35 EST 8jhkEV17 No.159335 Reply make a little board. crackers, cheese, sausage, kalamata olives, hummus, maybe even fruit.
>> Johann-Carl Leuchs - Sun, 28 Jul 2019 17:39:41 EST so+19kOc No.159339 Reply >>159335Bro I'm hungry just thinking about that. I'll remember that.
>> Chaz Fable - Sun, 28 Jul 2019 19:15:54 EST uJtYdbPK No.159340 Reply >>159335So good for company, too!
