Foodies BS Thread.

The shit some of you eat.


To be young again!

 

@CTSpruceMica that cauliflower Alfredo was a solid 6/10. I dunno if it was the oat milk (vegan wife) or the nutritional yeast but something was just kinda "off" for me. She enjoyed it. So, win some lose some. I'd give it a go, mighta just been my tastes.

 

My A1C level went up just looking at that

 

Diabeetus

 

Bottom one looks about perfect…probably because we taught our kids to make s’mores with carmello bars instead of Hershey’s. If you haven’t tried it…you haven’t lived!

 

This reminds me I need to make pad Thai again!

 

The yeast… that was my experience in cauliflower Mac-N-Cheese.

which is weird, considering vegan spelt cookies are the bomb!

 

@Pchop dont know if you saw this video. But its good one. Guy is calm as a cucumber!

 

The rice flip ‘n’ scoop has me sold. I’ll go back and watch the rest of it in a bit.

 

hahha..when i am baking something. (rare) i practice the precision of a bomb maker. i weigh things to the decimal point. ha!

 

Yes baking is chemistry, weigh everything, check the atmospheric pressure forecasts and humidity.

The ramen place video was good, but remember we can never get out woks as consistently hot as he can on that massive burner. BTU' rule

 

Except this was a cross thread post and @Pchop has a new burner that's going to help him achieve his goals

https://www.tacomaworld.com/threads/grilling-all-forms-are-welcome.769998/page-51#post-28479168

 

Buffalo Chicken Tacos with cauliflower over buffalo!

 

IYKYK!!! Bomb mmm

 

I don’t know, but I wanna know…

 

I weigh it in grams (and won't use a recipe that doesn't have those in there, though I think I DID convert one recipe using the internet to tell me what a "cup" of flour weighs)

Otherwise I do kinda wing it - I know my furnace room (right off the kitchen) stays warmer year round, kitchen is 73-74 in the summers, 63-65 in the winters, I usually do any fermentation/rise in the furnace room (+ laundry + mud etc) in the winters, just on the kitchen counter in the summers. I usually just do focaccia or something more "slap dash" in origin anyway though.

I like Buffalo Chicken in unexpected things.

https://www.tastingtable.com/661408/buffalo-chicken-lasagna-recipe/




All that carbonara talk last week and i never made it. I have bacon now, planned tonight but most likely I'll just do a bacon-ized alfredo and call it a day.

 

add a little cinnamon to the bacon once cooked before adding to the sauce, its a nice change.