Aaaaaand, now I'm hungry, and do not have all of those ingredients right on hand. Soon, soon. I like that mint idea and will be stealing it.

Next, move onto your main ingredients. Combine your dry ones first, and then the wet ones. I whisked up the eggs + milk (really, kefir) first, and then melted the butter....but then I had really hot butter. In order to avoid curdling the eggs, I slowly whisked the other wet ingredients into the hot butter.

FInally, it's time to dump it all in one container. Mix well until just combined, and don't overmix.

The batter was so thick, I had to spoon it into the muffin tins. They were well greased with bacon grease. I put the muffin tins into the freezer for a few minutes before greasing them so that the bacon grease solidified onto the cold metal. That way it didn't get scraped off by the batter, and no muffins stuck during baking.

If I was a guy I would want to have babies with you, this is amazing! I'm going to try this out sometime. Bacon seals the deal.

>>238
Thanks! Have you tried them out? I would definitely recommend adding more bacon. They were quite tasty, but I kept wanting to find MORE bacon bits as I ate them.

Inspired by this thread I made something similar and it was rather delicious though ridiculously greasy. So thanks OP.

>>210
Have you made anything since? Please feel free to post the recipe :)

I am in desperate need of more sandwich ideas.

>>211
Different person here but here are some sandwich ideas I have always enjoyed!

Hot sandwiches:
Any sort of white cheese (mozzarella, provolone, swiss, white american) on melted toasted bread with pesto all up in that bitch and then either hot chicken or well sliced beef. Use a mustard or mayo, but only 1 not both.

Ham and swiss fried in butter then sprinkled with powdered sugar.

Copy a mcmuffin

Philly cheese steak sub with hot sauce

get a George Foreman grill and make steak, thin slice it and throw it in a sandwich and then throw that fucker in the George.

Grilled hotdogs/hotlinks or sausage sliced longways on toast with relish avocado tomatoes onions and shredded cheese. Jalapenos too if you're badass.

Message too long. Click here to view the full text.

>>107
Seems to be the only appropriate board if such a debate were to occur.
Though, the facts of factory farming and the obvious risks it generates aren't necessarily debatable, just not really known or are intentionally overlooked by the general public because they cannot afford to stop supporting the industry nor do they want to.
I mean, who could really argue the tastiness of meat?

SAGE has been used.

>>98

I just recently switched to a diet (not to lose weight) called the Primal Blueprint Diet, or to some, the Paleo diet.

basically, what our hunter/gatherer ancestors ate.

I feel fucking amazing.

>>110
>I mean, who could really argue the tastiness of meat?
I know a girl who is a borderline vegan simply because she hates the taste of virtually all meat and dairy products. She's like a picky eater to the max.

>>120

Vegan. Picky eater.

Same thing, amirite?

>>190
nono 'picky eater' is a class in Tetris and 'Vegan' is a Swedish verb and means syrup.

>>123
if MSG makes food taste better, why are so many people against using it?

>>134

Because it has health paranoia floating all around it.

http://en.wikipedia.org/wiki/Monosodium_glutamate#Safety

Whether it's true or not has yet to be determined.

>>123
Alton reckons you can make any coloured roux in an oven, no faffing required.

Doesn't burn because it's not hot enough, cooks evenly because it's an oven.

the cinnabon rolls are amazing and yes the raw dough is extremly soft and takes some practice to work with but the end result is amazing

You make me hate myself, but I love you.

nothing else this week has made me as angry as this.

3 minutes in and not looking back. thanks OP.

awesome stuff. this belongs in music or art or something. thanks op

What a fucking fantastic account. Thanks OP.

>>193
I don't know what's worse: the nose-ring or the hat.

SAGE has been used.

That sounds delicious and I am now craving it. Crispy bacon would add the necessary crunch, that is true.

>>125
Brilliant. You're an inspiration.

>>147
>noko in the name field of both posts.
Nice self-bump, OP.

SAGE has been used.

toasting in a bread

SAGE has been used.

>>149
Brilliant. You're a saint.

This thread doesn't really lend to any discussion, particularly with the dickish comment at the end, but I guess I'm glad for you.

God, I miss this place before the last content deletion.

Oh, do you put nutmeg in your mashed potatoes? I know some Germans do that.

>>127
My mom always used to put nutmeg in our mashed potatoes.

/Denmark

I like dipping pickles in mustard, big whoop.

Roasting cauliflower in the oven with olive oil and salt. Going to eat it with a tahini sauce.

I don't know why it never dawned on me to do as the OPs picture suggests.

I could even do it with oreos.

Your sauce collection aint shit if you don't have a packet of *vintage* Del Scorcho, with "Beyond Hot" printed on it instead of "Medium".

I have a whole bag of these from back when they switched. They're too old to eat now, so I just hang on to them for their historical significance.

>>41
I remember those, but I tend to actually eat my sauce collection, so nothing is really that old. I do have a 40-year-old bottle of Tabasco sauce, though. It's black, so I'm just keeping it shut.

I chuckled when I found this thread. OP - where did you acquire that tiny Tabasco? I've only ever seen them in MREs.

I only really use the Fire sauce and the soy. For some reason, those Kikkoman soys are way better than the bottled stuff - found 'em in cheap store-bought california rolls. I haven't been brave enough to try those new Taco Bell sauces yet. I have huge amounts of store-bought versions of all these, (which will take huge time to exhaust), except the non-edibles. I actually bought them only because I signed up for govt food assistance. Before that, I was all about the free sauces. I have some stainless steel chopsticks I found in a Japanese restaurant, so I don't even use those wooden ones. Those long spoons are useful for stirring tall liquid containers.

>>56
The tiny Tabasco is from a promotion meal at Popeye's.

Now THIS is a thread I can enjoy. I'm a motherfucking dipping sauce and sauce packet connoisseur. Currently, I've got Taco Bell Verde and Fire-Roasted, McDonald's Sweet Chili and BBQ, and Chick-Fil-A's Honey-Roasted BBQ and "Chick-Fil-A Sauce" (it's like honey mustard but sweeter, currently one of my favorite sauces).

I don't have any at the moment, but I'm also a huge fan of Papa John's Garlic and Cheese sauces; also Garlic Tabasco, which seems to have vanished off the face of the Earth.

I wanted you to come back and post your Cincinnati chili recipe, OP :(

I'm not OP but I saved and cooked the fuck out his Cincy chilli. Here's the recipe, I may have amended it to suit my tastes a little, and removed a couple herbs.

I don't :(
I'm not home so I don't have a kitchen of my own.
But when I can I eat Cole's mackerel with some weird Hispanic sauce...

>>88
The one in the piri-piri sauce or olive oil?

Generic Pancake batter mix and any pilsner kind of beer make an excellent batter for deep frying white fish. Alder smoked salmon is also really good, with a marinade of course salt, soya sauce, and brown sugar. Either of these basic recipies can be added to with herbs, spices, or flavours as you please.
(West coast Canadian here)

For mackerel:
Steamed with soy sauce, ginger and parsley.
or
Fried with mango salsa.

My mother used to cook de-boned fish by slitting it in half, filling it with cheese and unripe fruits, wrapping it in foil and grilling the whole thing over charcoal.

>>118
This is a fairly common method, replace stuffing with whatever variety of ingredients. Rubbing any edible skin down with salt (kosher or coarse grain), pepper (chili, black, fresh peppercorn), and some flavorful oil to crispen. Spices vary (smoke paprika, chilis in adobo, roasted cumin seed, whatever) but I say that herbs go in, not out. I love those large baskets for roasting things over and open fire too-- campfire on the beach style.

Lime, pepper, garlic, cilantro mayo, whatever. Thailand has the definite lock on fish though.

This is one of those things that sounds completely horrendous, yet will probably taste very good. Jimmy Dean is an underrated product, as well.

Mmmm sausage balls

These look like they'd be a fantastic way to showcase some sauces, especially homemade sauces. Blue cheese, from-scratch ranch, BBQ sauce, what have you.

>>105
Have you made ranch that actually tastes really good? I've made ranch a bunch of times, but I always find myself adding MSG to it to bring out the flavors.

>>105

that's a terrific idea. i have never been particularly good at sauces (except bbq) i think some kitchen time is in order

There was a Good Eats episode on chiffon cakes recently. Those shows are a bit corny, but actually contain a lot of good advice.

Looks tasty, then again I'm biased towards chocolate anything. Glad it turned out well!

>>62
I think you mean common misconception, and orly?

>>77
http://junkfoodscience.blogspot.com/2007/05/science-of-sweets.html

Yes, it's a blog, but there are references and links to the actual studies. HFCS is at most guilty of dumbing down our palates a little.

SAGE has been used.

>>81
are all sugars broken down the same way or does HFCS have its own enzyme/protein that breaks it down, if so that could cause a high concentration of HFCS related enzymes over the other sugars, which could have side effects such as gene control, assuming the presence of the enzyme is an activator/inhibitor.

Everything in moderation. Fruit is good for you, fruit juices, eh. I tend to avoid them mostly, because as >>68 pointed out, they lack fiber. Why is that important? It's both beneficial to moving everything through you, and it slows down your digestion - which in this case is of a lot of natural sugars. Absorbing them fast is not the best thing, even if you have a perfectly functioning pancreas.

My favorite smoothie recipe is on purpose a more balanced meal. I typically add plain yoghurt and a raw egg or two to the frozen mixed fruits + banana (gives best texture). Raw cream if I have it. Honey if you have unripe/sour fruit. This gives it a more balanced carb:protein ratio and good bacteria at the least, and the raw cream is a beneficial fat (which you need to absorb some vitamins in food, it also slows digestion, makes you feel satisfied for longer, and helps with constipation). This functions as a meal replacement and keeps me satisfied for a long time considering it's an already-liquified quick meal.

>>83
Bio-chem major here, excellent point and gene control is not really involved.

Sugars are metabolized differently.
The big problem with fructose is that it is processed into fat before it can be used by the body. Whereas glucose is used directly and is only stored as fat if you are eating a shit-ton of sugar at once (smoothies may qualify). So fructose keeps building up fat and all the health problems that entails.

Worrying about it doesn't matter, Nearly and sweeteners and fruits have a 50/50 ratio of fructose/glucose (including HFCS, berries, etc).
Decent intro: https://en.wikipedia.org/wiki/Fructolysis#Fructolysis_and_Glycolysis_are_Independent_Pathways

As long as you are not eating too much in total, one smoothie every day is alright.