hmm there were 3 of them though. I'll examine them closely when I have quail again tomorrow.
these things were wet as hell jesus christ my mashed potatoes were like a soup. i guess you are supposed to store them and they naturally dehydrate?
bake them first, like baked potato, then boil
How long did you boil them for? Also different sizes like that will complete the boil at completely different rates. And what variety were they?
>think about making homemade ice cream thinking it will be cheaper and healthier
>cost of just the 32 oz of heavy cream is more then a pint of ice cream
>somehow the fat and calorie content of just the cream is more then the store bought ice cream
>All the stuff together to make ice cream home made would cost twice as much as store bought
I mean, I am still planing to make it with the hope that it will at the very least taste better and be worth the effort. If not then I give up.
>>61483>somehow the fat and calorie content of just the cream is more then the store bought ice cream
Storebought ice cream adds more water to the mix. They make iceream normally, then mix in up to an equal weight of frozen freezy water. The calories and fat per weight of scoop is halved because of this. This is how many diet ice creams have identical ingredients, just add more water, and it's why the storebought stuff is cheaper. If you make ice cream per instruction you'll have a super concentrated flavour explosion
If raw milk is available to you, use that as pasteurized milk is more likely to curdle on freezing.
I thought it was because of economies of scale but looking into what you said you are totally correct.
This makes me hopeful that it will be worth my effort in making it homemade. It also explains why those old fashion ice cream parlors that make their stuff on site taste so good but are usually so much more expensive.
I would boil them and then put the potatoes over heat to dry out. Once the potatoes are very dry, mash, add milk, butter, salt, etc. and serve.
normally mashed potatoes is braindead. i've never used this fresh potatoes before. the pot was waterlogged as well from recent rain. it seems you are supposed to store them for a while before doing anything with potatoes, for it to be comparable to store-bought. they must dry out a while. i'll have to consider all this next time
That looks awesome
Looks pretty yummericious wizchef. Send me one
ive never been big on pies, but god damn quiche is awesome, i think its becayse it is savory and the crust tastes good with the filling. pies with fruit dont mesh well with the crust or topping. i would probably really like meat pies or vegetable stew pies. i vaguely remember my mom making stuff like that when i was very young, but i dont remember the taste at all
I made meat-free nachos tonight. They were very tasty. I used some sort of fake chicken substitute and fried it in olive oil and butter with garlic shallots, red fresno chilli peppers, black beans, plus some soy sauce, fish sauce, and a little sugar. Then I wilted some basil from our garden into it at the end. Then I put a layer of shredded habanero cheddar on top of the tortilla chips, put the mixture of all the stuff on top of that, then I put another layer of monteray jack on top and put in the oven for 5 minutes at 350. My mom made a pico de gallo for me because I didn't start early enough to do it myself. After they came out we put the pico plus some guacamole on top. They were delicious. Top 5 nachos of my life easily. I think the key to crispy chips is to start with warm filling and then only put it in the oven long enough to melt the cheese. If you leave it too long the chips will get steamed.
Do nachos normally have meat? I thought they were the go-to vegetarian snack. Cornchip, salsa, cheese, guacamole… Simple garden meal that is quite healthy.
>fake chicken substitute
Aw now see that's bad. Not only does your recipe still depend on the qualities of meat, but you used an unhealthy synthetic plastic instead. There is no substitute for meat.
It's not synthetic plastic, it's made out of soy, wheat, and yeast. (plus some other shit).
Even worse! It used to be that imitation meat was made with compacted dark beans and whey, then held together with starches. Still healthy, and when seasoned could taste much like meat. A bodybuilder's post-workout meal could be found in a vegetable patty. The intense processing involved in reducing soybeans to workable materials strip it of the little nutritional value it had. It's a shame all vegetarian options decided to go further and become totally vegan, losing all of the health merits along the way in the pursuit of replicating meat's texture.>(plus some other shit).
made some more cauliflower mushroom mozarella patties. was burning my mouth and hands eating them while they were trying to cool. absolutely delicious
I cooked 6 meals for my week on cooking and all 6 of my dishes used garlic. 4 of them used grated cheese. Cheese and garlic are such based ingredients.
Oh and pretty sure I used butter and/or olive oil for all of them too. Also based ingredients.
I know that soy isn't exactly unhealthy. It does however have chemicals that are hazardous to certain physical lifestyles, such as those which support testosterone suppression. When processed down heavily it loses much of its nutritional value through the high heat and pressure needed to change it in to a solid form resembling meat, to the point where it might take more energy to digest than what the body gets out of it. Unless you're matching the PLANT protein that is in it with supplemental creative (which is found in real meat), expect no benefit.
>better for the environment than other comparable protein sources
That's not true in the slightest and I'd really like to know how anyone came to that conclusion.>Average emissions
Oh right, it's the "carbon is bad for the environment" myth. Soy plants are small and unyielding. They take an entire season to grow and must be grown on wetland which would better serve wildlife. The plants are highly susceptible to drought too. Soy beans are not calorie rich enough for deer, turkey, and other scavengers, so even cover crops have little environmental value. There's a reason hating on soy has evolved its own little culture, and that's because soy products are a scam and those who produce them are using deception to sell their slop; deception that appeals to emotional issues like environmentalism and animal ethics. If you're in to soy for it being "just like meat", a good use of environmental space, and low-emissions, than surely you'd be just as enthusiastic as eating bugs as insect farms are actually true in their claims efficiency and nutritional output. They taste better too.
Asia grows soy because the weather and geography permits it naturally. Soy growing in Europe and North America demands destruction and conversion of land that naturally supports growing vegetables which yield higher and are more nutritionally robust. Growing soy here has as much merit as growing sod. Its value is in its vanity appeal. Just a meme bean that's currently fashionable to rich assholes who want to play make pretend that they're doing something good for the environment. I wouldn't tighten the bolts on my gamer chair with a wrench made of soy if that's the only tool I had.
Perhaps the same could be said of all our annual-crop based agriculture.
I'm glad people like this still post here
Thanks for the laugh, mates.
Castlevania stopped being good after they all turned into anime characters.
What I live off of:
>Put eggs inna cupcake tray
>Put try inna oven
>Buncha "hard-boiled eggs"
>Boil water w/broccoli
>Throw into ramen+turmeric mix
>Wait until all cooked
>Throw on salt+olive oil
And two other basic notes: buttered toast is better with some cinnamon. Peanut butter sammich is better with some nutmeg powder.
You are one rough fella :/
the takeout boxes unfold in to plates!!@
Split peas. They're taking a long time to cook right now, but taste delicious. Only problem is I kept running out of water. The burners either go too hot or not hot enough when simmering, and that sucks. I'd rather just have it done in 30 minutes of boiling instead of an hour. I'm going to try a higher temperature in protest of the recipe to see if that works. Peas shouldn't take this long imo. They're freshly bought from the store too. They should be like brown lentils imo.
Just made some beef stroganoff using a slow cooker (for the second time this week) yummy nummy yummy
Today a cabbage omelet. Simpler than others I've made lately, however it is one of the bests.
chili pepper powder
gruyere, a lot of it
swiss, quite tasty
feta, used instead of salt
Sides are kalamata olives and curdled milk (raw) that tastes like cottage cheese.>>62237>Perhaps too complex; 2 cloves and a bayleaf were probably excessive.
I realized the problem: too much anise seed. I grounded it up that time too, so it was extra strong.
Wasn't going to use them this time. As I accidentally put the seeds into my chopped up garlic, I was forced to use them. They were really good in it this time though. Not too many + weaker cause they're not ground up.
started ordering everyplate every week
if anyone wants codes or discount things lemme know
i already sent the free boxes to my own email, but i can still "Give friends & family $105 off and you'll get a $20 credit when they cook with us." plus i have 6 code cards that give $60 off
i rate it 7/10 even though i can pick the meals, the bulk of the meals seems to be carrots or potatoes. im just using it to learn cooking and try new food for now
actually nvm….. i figured how to use them all myself. i will be paying $100 for 120 meals. each code gets me 12 meals but i just pay the $10 shipping. this is true power
Any starter cookbook recommendations? Preferably with pdfs available.
I'm only recently starting to get deeper into cooking, mostly been doing simple stuff to start like
-fish/meat + veg
-poached egg dish
And so on, just trying to do the basic techniques well first.
Mostly been working off of videos.
i still make patties every week. just flour, milk/water, egg, and then whatever vegetables are on hand. if it turns out bad i can usually keep adding things until it tastes ok. the biggest problem is binding it all together once the flavor has been amended. even though it tastes fine, very often it has the consistency of baby food and will not firm up. i think i need a rougher grater. what i end up doing most of the time is turning it into soup by boiling it with a lot of water, and i eat it with bread or rice