deanb Posted September 8, 2015 Report Share Posted September 8, 2015 Eng vs Eng: Lollo Rosso. Our lettuce prices are similar. Though I don't really do dressings, and tbh kinda wanting to slim down on the lettuce/salad side of things since pretty compelling argument on it being kinda terrible for all involved. (also if really need a lettuce spin I don't have one nor the space). Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted September 8, 2015 Report Share Posted September 8, 2015 What's bad about lettuce (production)? Quote Link to comment Share on other sites More sharing options...
deanb Posted September 8, 2015 Report Share Posted September 8, 2015 https://www.washingtonpost.com/lifestyle/food/why-salad-is-so-overrated/2015/08/21/ecc03d7a-4677-11e5-8ab4-c73967a143d3_story.html They're resource intensive for what they are. It's a fairly compelling case; it's a lot of stuff you already know about them being kind of naf as a food, you're much better using other things. I do sort of mentally see salad as a "filler" but that's more for the eyes than the stomach. Though I'd be up for a bit of a home hydroponics for them since it's relatively simple to grow. I've been getting cous-cous n quinoa stuff from Iceland which is good as a side for things where you might have a salad (it's the quinoa stuff I did a bit too long n made bone dry with the venison burgers). Quote Link to comment Share on other sites More sharing options...
TheRevanchist Posted September 8, 2015 Report Share Posted September 8, 2015 Lettuce reflect on these thoughts. Wilt it kill us? No. Olive to eat another day. I don't carr/it is what it is. Now, orange you glad we had the stalk? 1 Quote Link to comment Share on other sites More sharing options...
Mal Posted September 8, 2015 Report Share Posted September 8, 2015 I think red leafy (forgot this modifier) lettuce class as a totally different veggie than iceberg lettuce. It's like a leafier romaine. So less of the water soaked ribs. Quote Link to comment Share on other sites More sharing options...
Mal Posted October 19, 2015 Report Share Posted October 19, 2015 Kimbap/gimbap aka Korean sushi is ridiculously easy to make. Unlike sushi proper, it's mainly cooked ingredients so it's not a bad thing to make ahead of time for say lunch for the next day or two. It's also good to clear out leftovers since anything can be the filling. I'll put that to the test someday. Not a bad dish at all. Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted November 4, 2015 Report Share Posted November 4, 2015 Ergh. I made a grilled cheese sandwich in bacon fat so it basically ended up like fried bread and cheese. I can feel it sitting in my stomach now. Luckily it was only a milk roll or I think I'd be feeling proper grim. Quote Link to comment Share on other sites More sharing options...
Mal Posted November 30, 2015 Report Share Posted November 30, 2015 A stout/porter float is the best thing ever. Quote Link to comment Share on other sites More sharing options...
Pojodin Posted November 30, 2015 Report Share Posted November 30, 2015 A clove of garlic. Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted November 30, 2015 Report Share Posted November 30, 2015 raw? 1 Quote Link to comment Share on other sites More sharing options...
Pojodin Posted December 1, 2015 Report Share Posted December 1, 2015 Yes. Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted December 1, 2015 Report Share Posted December 1, 2015 I'm assuming this was to convince someone you're not a vampire. 1 Quote Link to comment Share on other sites More sharing options...
Pojodin Posted December 2, 2015 Report Share Posted December 2, 2015 That's half of it. I usually have a clove of garlic with breakfast for immunity stuff and because it's delicious! T^T That and I might be the antithesis of a vampire... Quote Link to comment Share on other sites More sharing options...
deanb Posted December 2, 2015 Report Share Posted December 2, 2015 Apparently it makes your BO smell nice too. Which is weird. Also good anti-bacterial. I took to chewing some when I had some issues with my tooth a few years back. 1 Quote Link to comment Share on other sites More sharing options...
Pojodin Posted December 3, 2015 Report Share Posted December 3, 2015 I didn't know about the BO thing, but the rest makes sense. It certainly seems to get the job done. Quote Link to comment Share on other sites More sharing options...
deanb Posted May 13, 2016 Report Share Posted May 13, 2016 Crocodile Burgers! They're a white meat so a bit harder to judge on been cooked than a beef burger would be. Was certainly quite different. Ostrich was quite dry, and kangaroo was kinda relatable to other meats but this was very much its own thing. Quite sweet tasting almost. I think mine might have been undercooked though, was quite juicy but it was very juicy to start off with. Of them all so far kangaroo was the best. Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted May 13, 2016 Report Share Posted May 13, 2016 I had samples of crocodile and kangaroo jerky at the fair last year, and the kangaroo was indistinguishable from beef jerky, and the crocodile was nearly so. Though I imagine the process of salting and drying the meat probably does more to homogenize them than making patties would. Quote Link to comment Share on other sites More sharing options...
Mal Posted June 21, 2016 Report Share Posted June 21, 2016 In the last month or so, I've started to bake my own sourdough bread based on the recipe in Flour Water Salt Yeast. Nothing quite beat cutting or tearing a chunk to munch on. You could also make a meal out of it with cheese and fruit. The bread also stays good for about a week so with two loaves, you can be set for anytime munchies. I suppose the only downside to it is the time it takes to complete it. The first day is to get your starter to get up to speed and volume (~9 hours at room temp but I suppose it can be longer, it won't hurt it), start the dough and fold it (~2-3 hour, on and off process). This is something you start in the morning and finish as you wind down the day. Baking day is about 5-7 hour process and it's on your day off since you're not going anywhere for too long (longest is the ~4 hour proof). Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted June 21, 2016 Report Share Posted June 21, 2016 That's intense. Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted June 21, 2016 Report Share Posted June 21, 2016 I did make a slow no knead bread that took a day to make, but didn't need half that much attention. I was lovely but I must say sourdough is my favourite. I admire your dedication, but can't say that's for me. Quote Link to comment Share on other sites More sharing options...
Mal Posted June 21, 2016 Report Share Posted June 21, 2016 Graduate student life. Not a lot of work and it is easy but the schedule is a pain. Even now that schedule just barely works (baking at 1-3 PM during summer is asking for trouble) but the results is worth it*. For the working person, I feel using the fridge is a must. It slows things down and allows for the opportune moment to do any active stuff you need to do like folding or baking. *There was just a heatwave too. In my area, it hit ~110 °F. Places further inland hit ~120 °F. Insanity that having (baked a few days before) bread, cheese and a nice chilled beer is like having sushi or any other chill dish during a hot day. A-Mei-zing! Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted September 22, 2016 Report Share Posted September 22, 2016 I recently read an article which seemed to be in earnest but really read like satire. It was by an American traveling Europe who came upon the discovery that instead of just eating cheese on bread we in Europe eat... cheese on buttered bread. This genuinely seemed a life changing revelation to the writer - who was waxing lyrical about the creamy, salty addition perfectly complements the cheeses. This is specifically in reference to appreciating a good cheese primarily, And the tasty, crusty bread too and not just for a quick cheese sandwich etc. Is it really that surprising to butter bread to be eaten with cheese? Yes, it is substantially nicer but the way the writer was going on about it, it was like it was such an outlandish idea to even try it, like bread and butter don't classically go together. So weird. Quote Link to comment Share on other sites More sharing options...
deanb Posted September 22, 2016 Report Share Posted September 22, 2016 Yeah it's and English v English thing. They don't butter their sandwiches, and I believe primarily use mayo in the way we'd use butter. (which makes you wonder how they make their income if it's not their bread and butter). Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted September 23, 2016 Report Share Posted September 23, 2016 We butter bread, just not typically for sandwiches (one exception being grilled cheese sandwiches). Some people do use mayo like butter on sandwiches, but not everyone, and even as an American I find that practice completely bizarre. Quote Link to comment Share on other sites More sharing options...
deanb Posted September 23, 2016 Report Share Posted September 23, 2016 btw we'd call a "grilled cheese sandwich" a "toastie". You're the popular guy if you have a toastie maker at uni. Quote Link to comment Share on other sites More sharing options...
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