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Weltlich posted:Yeah, give it a few days to settle down. Your pulp from previous batches might have gotten some wild funk in it as well. So it goes. Some fermentation ingredients just make farts. Never dump it if you can wait it out, but I'd give it a 40% chance :-/
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Oct 14, 2019 21:10
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Welp I think some bad bug got in there because my intestines decided to have a forced ejection of contents.
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Oct 15, 2019 04:33
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Steve Yun posted:Welp I think some bad bug got in there because my intestines decided to have a forced ejection of contents. that's just your virus definitions updating
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Oct 15, 2019 05:27
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Well it involved a data dump so
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Oct 15, 2019 05:54
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This is a strange time for me to announce that my Clear Gel arrived.
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Oct 15, 2019 06:04
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Alas, my experiments with green smoothies will have to be put on hold for now. At this point I'm just wasting food. No matter what combination of greens, fruits, milks and yoghurts I try, I cannot get over the smell and taste of cut grass.
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Oct 15, 2019 16:28
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Why don't you just cook your greens or have them in salads like a regular adult?
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Oct 15, 2019 19:51
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Corla Plankun posted:Why don't you just cook your greens or have them in salads like a regular adult? I was cursed by a witch. Why the gently caress do you think?
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Oct 15, 2019 20:10
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Only acceptable to avoid veggies if you're allergic to garlic 
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Oct 15, 2019 20:12
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BrianBoitano posted:Only acceptable to avoid veggies if you're allergic to garlic Agreed. Fortunately I love garlic. I would like nothing more than to be able to wolf down a bowl of rando lettuce mix. As it is the bitter ship sailed decades ago and I'm trying everything I can to deal with the aftermath.
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Oct 15, 2019 20:14
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Go eat collards for goodness sake
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Oct 15, 2019 20:23
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Rather than starting by blending up a bunch of weird poo poo (cauliflower? Really?) Why don't you start with a smoothie that you enjoy drinking and slowly add more nutritious ingredients? As long as you don't go apeshit with sweeteners eating whole fruits and vegetables is still better than a drive thru meal.
pile of brown fucked around with this message at 20:32 on Oct 15, 2019 |
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Oct 15, 2019 20:24
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Thanks for the previous advice folks 
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Oct 15, 2019 20:28
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pile of brown posted:Rather than starting by blending up a bunch of weird poo poo (cauliflower? Really?) Why don't you start with a smoothie that you enjoy drinking and slowly add more nutritious ingredients? As long as you don't go apeshit with sweeteners eating whole fruits and vegetables is still better than a drive thru meal. I agree. Start with carrot - healthy for you and also blends really well with orange, apple and even strawberry. You've probably had carrot juice or puree in commercially available juices and smoothies all sorts of times and never knew it.
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Oct 15, 2019 20:47
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Speaking of garlic, I made this yesterday. Was delicious. Can’t stop thinking about going home and having some more. https://www.bonappetit.com/recipe/herby-garlic-confit
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Oct 15, 2019 21:11
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Jaded Burnout posted:Agreed. Fortunately I love garlic.
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Oct 15, 2019 21:52
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pile of brown posted:Rather than starting by blending up a bunch of weird poo poo (cauliflower? Really?) Why don't you start with a smoothie that you enjoy drinking and slowly add more nutritious ingredients? As long as you don't go apeshit with sweeteners eating whole fruits and vegetables is still better than a drive thru meal. This is actually great advice. Start with something that’s pretty good, and add some kaons greenery. Once you think it’s just as good, add a bit more. Keep going, gradually adding until you have tricked your tastebuds into thinking it’s the same as the carrot/apple/beetroot smoothie you started with. You’ll be drinking bright green leaf juice in no time!
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Oct 15, 2019 22:26
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no see bananas and berries have sugar just like corn syrup does so obviously they're equally bad
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Oct 15, 2019 22:59
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Fender Anarchist posted:no see bananas and berries have sugar just like corn syrup does so obviously they're equally bad my man bananas are berries. avoid berries in smoothies
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Oct 16, 2019 01:33
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Submarine Sandpaper posted:my man bananas are berries. avoid berries in smoothies I absolutely love bananas though!
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Oct 16, 2019 03:21
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I got one of those sacks of raw Spanish peanuts. I used, like, a cup of them in some Thai curry, but now I have the rest. Does anybody have a pretty lazy method for processing these for, say, snacking and baking? Should I boil, bake, broil, or throw them out?
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Oct 16, 2019 03:59
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Rocko Bonaparte posted:I got one of those sacks of raw Spanish peanuts. I used, like, a cup of them in some Thai curry, but now I have the rest. Does anybody have a pretty lazy method for processing these for, say, snacking and baking? Should I boil, bake, broil, or throw them out? If they are honestly raw - like not even blanched - I recommend boiling (salt the water like for pasta, boil for 2 hours and check; might be faster in an instant pot) and making peanut hummus. If they have been blanched, salt / oil / bake.
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Oct 16, 2019 04:05
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ulmont posted:If they are honestly raw - like not even blanched - I recommend boiling (salt the water like for pasta, boil for 2 hours and check; might be faster in an instant pot) and making peanut hummus. If they have been blanched, salt / oil / bake.
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Oct 16, 2019 04:35
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Jaded Burnout posted:Agreed. Fortunately I love garlic. If you love garlic, check out your local Asian grocery store (RIP if you don't have one) for garlic scapes. They're long, thin, green dudes. Cut those up into a couple inch long sections and stir fry for a few minutes with some thin sliced ginger and dried chilies, a bit of soy sauce and rice vinegar. One of my favorite veggies and an easy sell if you're a garlic person.
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Oct 16, 2019 04:43
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ulmont posted:If they are honestly raw - like not even blanched - I recommend boiling (salt the water like for pasta, boil for 2 hours and check; might be faster in an instant pot) and making peanut hummus. If they have been blanched, salt / oil / bake. Ahh they are out of the shell. They still have their skin on though and are... surprisingly soft?
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Oct 16, 2019 05:48
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captkirk posted:How is it that frozen dinners can have 50% of the RDI for sodium and still have basically no taste? So. If I’m about to freeze something, I’ll ease up on the salt and any ground spices/herbs, because It’s gonna majorly loss its punch. The freezer will bland out drat near anything you throw in there. It’s likely why the frozen food has quite so much salt: they know the freezer is about to dull the taste, and they are compensating massively so that the majority of the population will eat it and be ok. Bear in mind that the vast majority of the population who buys that crap can’t taste anything anyway, and are happy to shovel something down as long as it’s “quick and easy” (god how I hate that term).
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Oct 16, 2019 13:31
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Just discovered the joy of microwaved jacket potatoes. Can have a fully cooked spud in 8 minutes, and then I just crisp them up in the oven for 10 mins at 200c. Do you think I'd be able to skip the oven preheating step and just grill the potatoes directly after they cook in the microwave? I love jacket potatoes but I hated the awfully long cooking times, this fixes it. But it feels needlessly wasteful to preheat an oven to 200c just for 10 mins of crisping up. Would rather do it under a grill but not sure if it'd be good.
Qubee fucked around with this message at 15:15 on Oct 16, 2019 |
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Oct 16, 2019 15:13
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Kaiser Schnitzel posted:Why would you do anything with boiled peanuts besides eat them out of the shell immediately? They make a great hummus if they are already shelled before you boil them. Otherwise that's way too much effort. Rocko Bonaparte posted:Ahh they are out of the shell. They still have their skin on though and are... surprisingly soft? Probably legit raw then. I'd definitely boil or bake; whether you convert into hummus or peanut butter or just eat voraciously after that is up to you.
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Oct 16, 2019 15:48
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Qubee posted:Just discovered the joy of microwaved jacket potatoes. Can have a fully cooked spud in 8 minutes, and then I just crisp them up in the oven for 10 mins at 200c. Do you think I'd be able to skip the oven preheating step and just grill the potatoes directly after they cook in the microwave? I love jacket potatoes but I hated the awfully long cooking times, this fixes it. But it feels needlessly wasteful to preheat an oven to 200c just for 10 mins of crisping up. Would rather do it under a grill but not sure if it'd be good. Toaster oven
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Oct 17, 2019 01:42
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Suspect Bucket posted:Toaster oven They're not really that common in the UK. I reckon a grill would work Qubee, try it and see how you like it.
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Oct 17, 2019 02:47
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Helith posted:They're not really that common in the UK. Oh, whoops. Grill would probably do it then.
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Oct 17, 2019 03:12
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Qubee posted:Just discovered the joy of microwaved jacket potatoes. Can have a fully cooked spud in 8 minutes, and then I just crisp them up in the oven for 10 mins at 200c. Do you think I'd be able to skip the oven preheating step and just grill the potatoes directly after they cook in the microwave? I love jacket potatoes but I hated the awfully long cooking times, this fixes it. But it feels needlessly wasteful to preheat an oven to 200c just for 10 mins of crisping up. Would rather do it under a grill but not sure if it'd be good. What makes it a jacket potato? This just sounds like a baked potato to me.
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Oct 17, 2019 03:42
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Lawnie posted:What makes it a jacket potato?
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Oct 17, 2019 03:54
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Because the potato is baked in it’s ‘jacket’ You can call it a baked potato, a baked jacket potato or just a jacket potato. All the same thing.
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Oct 17, 2019 03:59
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How much is 1lb of 80/20 ground beef where you guys are? $3? $4?
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Oct 17, 2019 07:02
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Steve Yun posted:How much is 1lb of 80/20 ground beef where you guys are? $3? $4? Did the conversion to your dumb units and it's between $2.50 and $6 here in NL depending if you get cheap aldi stuff or fancier organic free range etc.
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Oct 17, 2019 07:07
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Steve Yun posted:How much is 1lb of 80/20 ground beef where you guys are? $3? $4? $5-$6 per pound in Las Vegas for cheapo factory meat. $7-$9 for anything quality. We hardly eat beef except at the steakhouse tho.
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Oct 17, 2019 07:15
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A kilo of minced beef at my supermarket is AUD$9.50 A kilo is 2.2lb AUD$9.50 = USD$6.65 So a lb would be approx $3 That's just ordinary mince beef though, organic beef mince is AUD$21.00 a kilo. or USD$14.70, so about $7 a lb.
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Oct 17, 2019 07:37
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Steve Yun posted:How much is 1lb of 80/20 ground beef where you guys are? $3? $4? 400g of beef is 3-4 euros here.
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Oct 17, 2019 11:32
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Helith posted:Because the potato is baked in it’s ‘jacket’ So it's just a potato? In that case my advice to Qubee would be to just try it the way you're thinking of and see if it tastes good. What's the worst that could happen, you're out $0.50?
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Oct 17, 2019 12:06
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