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sharkattack posted:Yep! that's actually why I wanted to make them. They are outrageously expensive at like Whole Foods and the such for the smallest amount: http://www.spachethespatula.com/spi...ezy-kale-chips/ Not to pester you too much, but these look amazing and the recipe linked has this as one of the lines: recipe posted:* 3/4 nutritional yeast What is it actually 3/4 of? A tablespoon?
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| # ? Mar 8, 2012 20:45 |
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| # ? May 20, 2013 06:43 |
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Intern Dan posted:
Totally came in to ask this, as well. My bet is tablespoon but 
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| # ? Mar 8, 2012 21:50 |
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Intern Dan posted:Not to pester you too much, but these look amazing and the recipe linked has this as one of the lines: InEscape posted:Totally came in to ask this, as well. My bet is tablespoon but Ah, haha, so it does! I have a really bad habit of never double-checking my posts. I shall fix that; thanks for letting me know! It's actually 3/4 cup. It's pretty much the main ingredient that makes it cheezy.
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| # ? Mar 8, 2012 22:43 |
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sharkattack posted:Ah, haha, so it does! I have a really bad habit of never double-checking my posts. I shall fix that; thanks for letting me know! No problem at all, glad we asked  I've never worked with nutritional yeast before! Thanks!
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| # ? Mar 9, 2012 02:54 |
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 1.5 lbs Dry-Aged prime Ribeye...It was so awesome. Went classic with it and made twice baked potatoes made with manchego and buttermilk, and some creamed spinach I loaded up with shallots. Also made a bunch of fried chicken, cornbread, and mac and cheese the night before, so much soul food in my fridge, it is awesome.
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| # ? Mar 10, 2012 13:41 |
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 rainbow trout, roasted red pepper and lime sauce, cauliflower mash with green onions
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| # ? Mar 10, 2012 14:55 |
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 Eggplant falafel balls with tomato sauce and a fried egg.  Chili-lime glass noodles with tempeh and veggies.  Matcha oatmeal cookies with white chocolate, cranberries, and coconut. The cookies don't look all that green, but I can assure you that they taste very green and also delicious.
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| # ? Mar 10, 2012 17:12 |
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I made something really goony today: Whole thing here: http://imgur.com/a/fjyep
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| # ? Mar 10, 2012 17:13 |
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I'm glad you went all the way with your baconbomb by eating it with Mac and Cheese and heavily buttered bread 
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| # ? Mar 10, 2012 23:11 |
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I should have taken pictures =( I made a 32 oz Sirloin Steak smothered in Truffle Salt with Roasted Red Pepper Potato Wedges and Sauteed Corn. Edit: Enough to feed six!
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| # ? Mar 11, 2012 00:35 |
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His Divine Shadow posted:Baconweave meatloaf This is pretty awesome.
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| # ? Mar 11, 2012 01:20 |
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Badly photographed bread! Trout!  Veggie mix is mini potatoes, sunchoke, leeks and brocollini with sage. The bread turned out with a great crunchy, shiny crust - egg white only washes make bread pretty! Living 1/2 mile from Pike Place Market makes for great seafood, I need to take advantage of it more often.
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| # ? Mar 11, 2012 03:08 |
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Words fail at begninning to describe how awesome this was. Used this recipe and made a few changes. http://goonswithspoons.com/Pork_cho...ach_and_fontina Sorry for the awesome cell phone pictures. So, Bacon wraped stuffed pork chops, stuffed with spinac, artichoke hearts & fontina cheese. In addition garlic mashed potatoes and french bread with olive oil dip.   Money shot  
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| # ? Mar 11, 2012 04:02 |
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Spring break started this weekend and because I'm not going anywhere I realized that I have time to cook again. Tonight's dinner? Beef Bulgogi over rice It was delicious!
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| # ? Mar 11, 2012 04:49 |
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I didn't think to take pictures, but I made this soup yesterday (found the recipe in USA weekly, like Parade magazine I guess). I've been eating vegetarian for two months now, and I ashamed to say I've relied on some crap like cheese pizzas sometimes, but I've made a few awesome things too (made a killer spinach/garlic/red onion/mushroom quiche the other day) Some kind of Italianish Tuscan soup: 1/2 an onion, diced 1 large carrot, peeled and diced 1 medium zucchini, diced 2 celery stalks, diced 2 cups of lightly packed, chopped baby spinach 2 garlic cloves ( or one big one) minched or crushed in a press 1 tsp. dried thyme ( could use fresh, just use a tablespoon diced up instead) 1/2 tsp. dried sage (could also use fresh, just use a whole teaspon diced) 1/2 tsp. salt 1/4 tsp. black pepper 1 can diced tomatoes 1 can cannilini beans, drained 2 cans or a 32 oz vegetable broth ( could make your own veggie stock, or use chicken) Shredded parmesan or (my favorite) romano cheese to garnish ----- Sautee the onion, carrot, celery, and zucchini in about a tablespoon olive oil along with the garlic, thyme, sage, and salt and pepper until soft, about 5-7 minutes over medium to medium high heat. add the vegetable broth and tomatoes and bring to a light boil. Add in the beans and chopped spinach and boil for about 3 minutes or until the spinach is wilted. Let it sit on low heat for a while for flavors to combine, stirring occasionally. Serve with some of the romano cheese and a piece of good bread. ---- This was absolutely delicious, vegetarian, healthy, and could even be vegan if you leave out the cheese. ---- Making progress on eating vegetarian but also healthy and quality!
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| # ? Mar 11, 2012 10:44 |
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  Made some fried wontons to go with a bbq pork and noodle soup, got to excited and guests arrived and chow'd down on them before I could think to take pics. kaws! fucked around with this message at Mar 11, 2012 around 13:22 |
| # ? Mar 11, 2012 11:15 |
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I made medister Sorry for the mess... (everything is sanitized) Now they're boiling away in a pot of leffe 
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| # ? Mar 11, 2012 15:51 |
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That soup sounds pretty good Mad_Lion Also, that baconweave  I made eggs benedict yesterday. I was not under the impression that the Hollandaise sauce was healthy but... jesus christ. My arteries Also, when I was about to poach the eggs, I realize I didn't have english muffins, so I used french bread I picked up the other day. Not a bad substitute. I also used pork roll because that's all I had and it's a Jersey thing. Did a few with salmon too and that really good as well. THE MACHO MAN fucked around with this message at Mar 11, 2012 around 16:50 |
| # ? Mar 11, 2012 16:24 |
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 Artichoke-feta quiche with polenta crust. The filling was beyond delicious, herbaceous and velvety, but I would use puff pastry next time for sure. The polenta was interesting - and gluten-free if that's something you need to take into account - but I felt the final product was really lacking the crunch of a good flaky crust. Recipe here.
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| # ? Mar 11, 2012 16:34 |
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Finished product
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| # ? Mar 11, 2012 16:55 |
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How hard is it to make those?? Looks drat good though, nice job
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| # ? Mar 11, 2012 17:30 |
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Took me a couple of hours in total - the stuffing was easier than I thought (good advice is to not tie the knot on the first piece of intestine). Started out with two pork shoulders, and ended up with 5kg of sausage. They ended up tasting really nice, the other batch I made was made with a load of garlic confit in them, and I'm looking forward to trying those.
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| # ? Mar 11, 2012 17:53 |
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Nifty posted:I'm glad you went all the way with your baconbomb by eating it with Mac and Cheese and heavily buttered bread Haha I must have succeeded at american fod since you use the american flag (I'm a euro) I've made more american style food this weekend: 3lbs of beef (or 1.5 kg)  Adding the marinade along with some curing salt:  About 10 hours or more in a dehydrator: 
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| # ? Mar 11, 2012 18:13 |
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Dinner Friday: Maytag blue, leek, apricot preserve, and homemade maple cured applewood smoked bacon pizza  Chanterelles, prosciutto, and robiola bosina pizza Dinner Saturday:  Carnitas street tacos. Pressure cooker pseudo carnitas, queso fresco, red onion, cilantro, homemade salsa de arbol y guajillo. GrAviTy84 fucked around with this message at Mar 12, 2012 around 05:21 |
| # ? Mar 12, 2012 05:16 |
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 Char siu bao. Recipe here. Edit: more foods.  Pan seared pork chops with green beans. Mushroom-bacon-white wine-pork demi sauce.   Brisket dry rubbed with five spice, garlic, chili powder, salt, and pepper. Wet mopped twice with a mix of hoisin, beer, and honey. Smoked on applewood. Served it with some freshly steamed rice and some bok choy in a vinegary oyster sauce. BBQ sauce was sesame/ginger/honey, with a hit of chili. Casu Marzu fucked around with this message at Mar 12, 2012 around 05:32 |
| # ? Mar 12, 2012 05:26 |
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The smoke ring on that brisket is sexy. Good job.
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| # ? Mar 12, 2012 05:56 |
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Like other people in the thread, I failed to take pictures. It was a lazy day at work yesterday, and I made some chili. Substitute higher or lower quality ingredients, add or subtract things or whatever to your tastes. Start by slicing a red onion up and caramelizing that poo poo with just a pinch of salt and pepper. Throw the skin from the onion into a pot with some water and garlic to make a stock. Also, put some cumin, sage, and thyme into the stock. So while that's boiling away your onions are all caramelized so take them out of the pot and throw in one of those nasty pre-formed processed hamburger patties. The menu says it's 10 ounces, the other cook guessed that it was 8 ounces because he said that's the way it's been at every other restaurant he's ever worked at and the patties look exactly the same, I weighed that poo poo and it was like 7.5 ounces, man. Anyway, that gets all browned up with a pinch of salt and pepper and set aside with the onions. Clean out the pot a little bit, throw in some tomatoes. Hit it with some garlic, salt, pepper, bullshit italian seasoning blend, cook it til it's all pasty and poo poo. Take that out, throw it with the meat and onions, wipe out the pot, throw in some butter and flour in the pot. I've heard that you're supposed to use equal parts fat and starch by weight to make a "real roux" but I wasn't weighing that poo poo out really. Cook that until it was kinda starting to get a little brownish kinda, then strain the stock (that's been on the stove for 3 hours while you've been running around doing your actual job) into the pot with the flour/butter mixture bit by bit until the two are mixed well and then pour all of the stock in. Then, add the meat, onions, tomatoes, and some cut up pickled jalapeņos. Toss in some cayenne pepper and old bay and let it simmer until you clock out and enjoy with a beer. I gave some to the bartender and he bitched that it was too spicy and said that it "wasn't chili".  Whatever I think it was kinda tasty.one red onion two teaspoons each of cumin, sage, thyme 7.5 ounces ground beef tablespoon here and there of minced garlic two or three decent tomatoes tablespoon of bullshit italian seasoning a tablespoon or two of butter a tablespoon or two of flour two tablespoons chopped pickled jalapeņos two teaspoons of cayenne pepper one teaspoon old bay
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| # ? Mar 12, 2012 05:57 |
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Alobar posted:Like other people in the thread, I failed to take pictures. It was a lazy day at work yesterday, and I made some chili. Substitute higher or lower quality ingredients, add or subtract things or whatever to your tastes. This is halfway between Depression Era cooking and Wal-Mart fare. Kudos to your bartender for turning his nose up to it.
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| # ? Mar 12, 2012 06:06 |
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Alobar posted:Like other people in the thread, I failed to take pictures. It was a lazy day at work yesterday, and I made some chili. Substitute higher or lower quality ingredients, add or subtract things or whatever to your tastes. What is bullshit italian seasoning? Is it Penn & Teller's cooking brand? Also that really does not sound like chili. That is just me tho... Anyway, for what I made. Lacking photographs at this instant, because I believe they steal your soul. I made some homemade fettuccine. I then made a simple sauce out of pancetta, bell peppers, garlic, jerk chicken(left over from the night before, it had been marinated for over 48 hours before that), and some Fresno chilies. Mixed it all together, and topped with some freshly grated Parmesan cheese. It was delicious, also probably spicier than your chili. I think next time I do jerk chicken, I am going to wrap it in pancetta. It is so delicious.
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| # ? Mar 12, 2012 06:21 |
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Alobar posted:Like other people in the thread, I failed to take pictures. It was a lazy day at work yesterday, and I made some chili. Substitute higher or lower quality ingredients, add or subtract things or whatever to your tastes. It was spicy with a sneeze worth of cayenne and a smattering of pickled (read: flavor sapped) jalepenos? For some reason, that makes me sadder than your "stock."
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| # ? Mar 12, 2012 06:27 |
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That was a quick custom title.
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| # ? Mar 12, 2012 07:06 |
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It's not so much last night as it is a couple hours ago, but I had the best steak I've ever made. A cold smoked ribeye from the butcher/cheese shop down the block from me. Pre-oven  Pre-ingestion  Sorry about the lovely blackberry pictures.
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| # ? Mar 12, 2012 17:44 |
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Alobar posted:Like other people in the thread, I failed to take pictures. It was a lazy day at work yesterday, and I made some chili. Substitute higher or lower quality ingredients, add or subtract things or whatever to your tastes. 
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| # ? Mar 12, 2012 19:17 |
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Knight of the
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To try and make up for the low-effort chili quoted above me, I made a 48 hour soup! OK fine it could have been done in 10 but it is finals week. I made chicken makhani from the gws wiki a few days ago with thigh meat instead of breast and chucked my bones along with some celery/onions/carrots into the crockpot overnight +some. (no pictures of the chicken because we ate it so fast!) Then I strained that out, threw in some more celery and carrots, plus potatoes and sweet potatoes and left it on overnight (I just adopted my mother's crock pot: she said four hours for carrots in soup stock, I needed to go to bed). I seasoned with salt, pepper, bay leaves and a costco dry seasoning I like called Organic No-Salt Seasoning, which is an italian-esque catch-all. Around lunchtime today I added some browned chicken meat, fresh green beans, zucchini, mushrooms and noodles. I promise to get a real camera soon:    Wish I could claim those bagels, but they're from the local Jewish bakery.
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| # ? Mar 13, 2012 04:57 |
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Well gee, you guys are jumpy. That was kinda written as a joke, but I guess you guys don't take kindly to that 'round here-parts. I did kinda cook that, loosely following those instructions, but it wasn't meant to be served to anyone other than me and a bartender. Also, those were guesses/exaggerations of the amounts of ingredients on that list. Meh, I guess that's enough 'splaining. If you really think it's that bad, maybe I should invest in a hidden camera thing to take videos of my boss cooking. You guys would be frothing at the mouth and poo poo. Also, who really cares enough to drop 5 bucks because of this? Edit: 
Alobar fucked around with this message at Mar 13, 2012 around 05:25 |
| # ? Mar 13, 2012 05:23 |
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Lazy meal tonight: stir fried bean thread noodles, chicken thigh mince, baby bok choy, lao gan ma by gtrwndr87, on Flickr
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| # ? Mar 13, 2012 08:57 |
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GrAviTy84 your "lazy foods" always look amazing. I wish I could cook asian foods as you do.
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| # ? Mar 13, 2012 10:25 |
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What do you do when you get home from work after 7pm and thanks to daylight savings time you think it is actually much earlier? You decide to hand-knead, hand-roll, and hand-fill some dumplings and eat at 9pm! They're filled with ground pork, chopped shrimp, and scallions with the General's secret herbs and spices. This picture looks just awful, I never can seem to get adequate lighting. The skins ended up a little thicker than I would have wanted them but at least they weren't doughy. I do ok for a white guy from Miami I think. 
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| # ? Mar 13, 2012 12:55 |
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GrAviTy84 posted:Lazy meal tonight: Dude, your food photography is really good.
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| # ? Mar 13, 2012 15:04 |
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| # ? May 20, 2013 06:43 |
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Darval posted:GrAviTy84 your "lazy foods" always look amazing. I wish I could cook asian foods as you do. That's because grav is Asian as hell. Also, he know how to white balance his pictures.
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| # ? Mar 13, 2012 15:12 |
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