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Drifter posted:Is bonemeal healthy? Do humans with a normal diet get any benefit from adding bone meal into their diets? Like, with bones after making stock or something. No benefit at that point. Why would you do it?
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Jul 13, 2015 23:42
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Mr. Wiggles posted:No benefit at that point. Why would you do it? Well, you can give the bones to chickens, and you know, other things. Just curious.
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Jul 13, 2015 23:55
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Drifter posted:Well, you can give the bones to chickens, and you know, other things. Just curious. No I meant why would you eat them yourself? All the flavor is gone once you've made stock or something with them. I just give those bones to the dogs to gnaw on.
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Jul 13, 2015 23:57
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Haha flavor. If it's ground up it just becomes an invisible/unnoticeable add. So if there's some little health benefit like extra fiber/roughage or whatever than why not, eh? I add flax seed to my smoothies because it's good for you, even though I can't taste it.
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Jul 14, 2015 00:29
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What vegetables and fruits should I buy at farmers markets? What's the best way to GET BIG AND MAXIMIZE GAINS I mean what else should I eat besides startinh to eat quinoa. I want that good good protein! Edit: I guess what I'm looking for is anything you'd say is a killer extremely healthy recipe or anything that is extremely beneficial for you Harry Potter on Ice fucked around with this message at 00:44 on Jul 14, 2015 |
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Jul 14, 2015 00:41
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Hi my name is Dickeye. Due to being from Circumstances I don't know gently caress all about cooking things that aren't burgers. I am also poor and don't want to die of hunger. What are some easy cheap recipes that a starving 20something can utilize to not die, alternately what's a good resource for said things
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Jul 14, 2015 02:30
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There's a thread for that but I've never read it
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Jul 14, 2015 02:36
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poo poo I didn't see that, my bad edit ALso I literally do not know how to cook. That's a problem. BENGHAZI 2 fucked around with this message at 02:40 on Jul 14, 2015 |
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Jul 14, 2015 02:37
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It's like sex, you just gotta do it. If "how do I cook" could be answered in a single post it'd be a very good post. I'd just be wary of over salting as that'll make things inedible but also don't be afraid of salt or it'll be bland poo poo. Season in increments for most things. A thermometer will help you from making meat pucks until you get a feel. See http://forums.somethingawful.com/showthread.php?threadid=3649287 for super general info and how to take photos! (ignore the photo part) If you have netflix there're a few episodes of Good Eats which is great for beginners and I'm sure there are some good youtube channels but I'm not sure what those might be.
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Jul 14, 2015 02:49
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Harry Potter on Ice posted:What vegetables and fruits should I buy at farmers markets? What's the best way to GET BIG AND MAXIMIZE GAINS I mean what else should I eat besides startinh to eat quinoa. I want that good good protein! You should eat lentils. Much cheaper than quinoa, super high in protein, goes with just about anything. You can boil half a cup dried in vegetable stock or salted water for 30 minutes and serve with sauteed veggies and garlic. Or top with eggs, avocado and salsa for breakfast in the morning. Or drop them into coconut milk and make dal curry. Lentils own.
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Jul 14, 2015 03:14
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Drifter posted:Haha flavor. If it's ground up it just becomes an invisible/unnoticeable add. So if there's some little health benefit like extra fiber/roughage or whatever than why not, eh? Then no. It is not digestible.
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Jul 14, 2015 03:53
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Turkeybone posted:I brought the ATK German potato salad recipe to work, and it persisted as a side to the sausage plate for like 6 years: I make a similar thing except no sugar, with seasoned rice vinegar, 3 or 4 hard boiled eggs, and lots of paprika and cayenne. Mmmmm.
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Jul 14, 2015 04:05
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exquisite tea posted:You should eat lentils. Much cheaper than quinoa, super high in protein, goes with just about anything. You can boil half a cup dried in vegetable stock or salted water for 30 minutes and serve with sauteed veggies and garlic. Or top with eggs, avocado and salsa for breakfast in the morning. Or drop them into coconut milk and make dal curry. Lentils own. One of my favorite protein-heavy veggie dishes is lentil tacos. Sautee lentils in onion, peppers, garlic, cumin, chile powder, mexican oregano, salt, and pepper, serve in toasted corn tortillas with more onion, cilantro, avocado, and tomato if in season. Cheap, filling, and nutritious.
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Jul 14, 2015 13:05
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Yeah, lentils are a good filler material to go with veg and spices. Very uninteresting on their own though. I'm using lentils more and more just to reduce rice and pasta from my diet. I just made a cauliflower and pumpkin curry and put a cup and half of cooked brown lentils and a cup of green peas in there to replace rice. Fo3 fucked around with this message at 13:56 on Jul 14, 2015 |
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Jul 14, 2015 13:54
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Would you put green olives on a pizza?
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Jul 14, 2015 15:36
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I would, and I have.
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Jul 14, 2015 15:42
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Then I shall.
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Jul 14, 2015 16:07
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Drifter posted:Otherwise, make these Creamy Dill Potatos and add some eggs or whatever and it's fuckin' delicious cold. Def trying this with some celery and like 6-8 hard-boiled eggs. And probably some extra garlic/heavy whipping cream and green onion too. poo poo looks good as gently caress. gently caress it, throw in some cayenne pepper and paprika too.
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Jul 14, 2015 16:35
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BattleCattle posted:Then I shall. Kalamata are the best for this.
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Jul 14, 2015 16:58
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Dr. Gitmo Moneyson posted:Def trying this with some celery and like 6-8 hard-boiled eggs. And probably some extra garlic/heavy whipping cream and green onion too. poo poo looks good as gently caress. I use 1/3 heavy cream an 2/3 greek yogurt. I think it tastes better. And might be healthier.
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Jul 14, 2015 17:22
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Drifter posted:I use 1/3 heavy cream an 2/3 greek yogurt. I think it tastes better. And might be healthier. That actually doesn't sound like a bad idea. I'm looking for a cold potato salad, so thicker is probably better. Should I go with a ratio of 1/2 Greek yogurt to 1/2 heavy cream, or what? What about mayo? Should I add some mayo?
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Jul 14, 2015 17:34
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Dr. Gitmo Moneyson posted:That actually doesn't sound like a bad idea. I'm looking for a cold potato salad, so thicker is probably better. Should I go with a ratio of 1/2 Greek yogurt to 1/2 heavy cream, or what? Dr. Gitmo Moneyson posted:What about mayo? Should I add some mayo?
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Jul 14, 2015 17:43
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Barrel aged cocktails (Im thinking negroni specifically, but Ive seen more lately), worth the extra price or pass?
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Jul 14, 2015 19:15
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I've got a ton of zucchini and yellow squash out of the garden and have a big party this weekend. Any recipe ideas besides the standard roasted or ratatouille?
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Jul 15, 2015 01:31
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Any kind of take on stuffed zucchini. I did one recently with mint, toasted pine nuts, basically some middle eastern/meditteranean thing. It came out pretty good. I don't have a recipe since I cobbled together a bunch from the internet.
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Jul 15, 2015 02:17
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THE MACHO MAN posted:Any kind of take on stuffed zucchini. I did one recently with mint, toasted pine nuts, basically some middle eastern/meditteranean thing. It came out pretty good. I don't have a recipe since I cobbled together a bunch from the internet. Thanks, I didnt think about stuffing them.
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Jul 15, 2015 02:22
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That Works posted:Thanks, I didnt think about stuffing them. it's pretty rad  I did boats though which was kind of silly since I didn't put enough liquid to cook it as well as coring it like in the photo. Though I don't know that regular zucchini is wide enough for that. https://housewifeindubai.wordpress.com/2010/08/07/stuffed-zucchini-the-lebanese-way/ this gives you an idea of what it is. https://housewifeindubai.wordpress.com/2010/08/07/stuffed-zucchini-the-lebanese-way/ is the photo above which was one of the recipes I was looking at. Cousa Mashi is what the dish is called I think. THE MACHO MAN fucked around with this message at 02:42 on Jul 15, 2015 |
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Jul 15, 2015 02:33
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Drifter posted:If you evaporate off some of the liquid from the heavy cream it'll end up VERY thick. Go with the ratio of what you like to taste, I don't think 1/2 or 1/3 or 1/4 is going to matter as far as thickness is concerned. Like I said before, I do .33/.66 cream/yogurt. I think heavy cream doesn't have much taste to it, so I tend to use substitutes unless I'm looking for the buttery mouthfeel that only heavy cream provides. And it's subtle, so it's mostly used for simpler dishes. In my opinion. Should I sub mayo for heavy cream? I'm about to go to the store, and I need to know whether to pick up some mayo or not. (I don't know how to make homemade mayo.)
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Jul 15, 2015 04:05
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Dr. Gitmo Moneyson posted:Should I sub mayo for heavy cream? I'm about to go to the store, and I need to know whether to pick up some mayo or not. I wouldn't. But if you want to use mayo for other things, that's great, too.  It's just that Mayonnaise is oil. Lots of it, and you don't need that much in normal potato salads. It's not going to add any new flavour or substance if you mix it in there as a supplement. But the thing is, if you want to do it, go for it. it's not baking, so you're free to liberally gently caress around with poo poo to your taste. You're probably not going to ruin anything by adding mayo if you decide to go down that path.
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Jul 15, 2015 07:09
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Turkeybone posted:Barrel aged cocktails (Im thinking negroni specifically, but Ive seen more lately), worth the extra price or pass? Depends on the bar and what they're doing with it. The restaurant I work at aged a batch of Manhattan with black walnut bitters and vanilla beans in a Reservoir Distillery bourbon barrel and it's unbelievably good. $15 per, but it's about as strong as two standard drinks. I haven't really seen anyone else in this city doing that, but I'd probably spring for a barrel-aged cocktail wherever I'm at just to see whether it's any good or not.
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Jul 15, 2015 07:29
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That Works posted:Thanks, I didnt think about stuffing them. 
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Jul 15, 2015 13:02
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Jul 15, 2015 13:30
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have you been sitting on that one for eight years
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Jul 15, 2015 14:10
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Six years. I've only had this screename for six years. I don't take a lot of pictures, so I've saved every one of them on my HD.
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Jul 15, 2015 14:36
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Jul 15, 2015 15:23
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Well, I have seen these pumpkin tits (exactly) once before, and that must've been years ago, which proves that once these have been seen, they cannot be unseen. Never linked them to you username though, bon appetit. :-)
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Jul 15, 2015 15:25
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Oh hahah the username joke sailed right over my head. Nicely done.
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Jul 15, 2015 15:27
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They somehow remind me of Marge Simpson
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Jul 15, 2015 15:34
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Does anyone have advice for cooking black beans and also Great Northern beans? I've tried cooking both and they turned out loving awful each time.
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Jul 15, 2015 18:37
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What was wrong with them? If mushy, cook for less time. If hard, more. If bland, add spices and/or incorporate into another dish.
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Jul 15, 2015 18:39
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