I like food.
I didn't know I was the only one who liked it with room temp rice - but that's the way to do it for me. And I like to top it with shredded nori - so much you can't see the rice anymore - and a little sesame, and then drizzle with more soy sauce.
Our grandmother used to tell me that you could kill yourself drinking too much soy sauce and then I'd always pour it from the dispenser straight into my mouth. Man, I love soy sauce.
So would this be better with black pepper spam, then????
This is the way I've been making falafel for years, although sometimes with a bit of baking soda (not sure I've appreciated any difference so some times I do, some times I don't). I will say from my experience that if your falafel is not holding together (I don't know why sometimes it does and sometimes it doesn't...), putting some of it back in the food processor and making it pastier will (usually) work for me.
I made this as my second beer ever. Not exactly an IPA the way it came out for me, but just well balanced bitter and fresh hop. Yay, I made beer!
I add indian black salt (which is actually pink) to my tofu scrambles. Makes all the difference in the world.
Gonna third Moose Drool as a solid no frills Brown. But Palo Santo Marron... oh that I could afford to drink it more often.
A local chain bar here has the La Folie on tap and serves it by the pint for $5 (!) - wouldn't ordinarily go but when they have the La Folie it's so worth it!
I only like radishes cooked, or minced up very small on top of tacos. they're too spicy!
Just do it in the toaster oven if you're worried about turning the oven on....
So I made this with Rittenhouse rye, and it was delicious, but the boiling water was not enough to heat up the rest of the drink to more than barely lukewarm. I stuck it in the microwave for a few seconds and that did the trick. Yum!
These are entertaining comments. I think most of them agree, even if they don't think they do.
I am an American. I can estimate what 6 cups of onions is without taking out a measuring cup, no problem, but 400g of onion? no freaking clue. The Europeans? vice versa. It's not an issue of better or worse... it's just what we're used to... and the point is that it doesn't really matter when you're cooking! The accuracy of mass vs volume vs whatever doesn't matter - what matters is learning the technique, the idea, what you like, and that loosening up in the kitchen instead of obsessing over how big a medium freaking onion is a good thing!
I like mine with white pepper!
I can't believe it took you THIS LONG to link a story to that video.
also - i have some mushroom scallion oil from vegan ramen. I'm going to drizzle with that instead of truffle oil!
I use the kite hill ricotta (not the soft fresh, which I don't like as well). My whole foods sells it in prepackaged tubs by weight. It works just like ricotta, more or less.
I also grill a lot of pizzas with their soft ripened cheese (doesn't get very melty but it tastes better than most super market ripened cheeses you get), carmelized onions, figs or pears, arugula and balsamic reduction. Takes hardly any time on the grill.
This would be so easy to veganize ith kite hill cheese. Never thought of using a duxelles. Thanks for the idea!!
this tastes like french fries, in a good way.
you have sumac AND parsley on your cutting board.
Yeah... I'm liking my grill... and it sears well enough for my purposes - I got awesome grill marks on my grilled tofu, and on salmon burgers. After reading your review I went out and bought a steak last night just to see how it did - was only fair for the sirloin; tried to do a reverse sear and ended up with medium rather than medium rare trying to get nice grill marks (would have nailed it on charcoal). But all in all I'm pleased.
Oh. Doh. I should have just read your review on your website!
How do you reckon the Lowe's Charbroil Commercial 3 burner compares with Home Depot's Charbroil Gourmet 3 burner? Originally I had thought it was just cosmetics, but now looking more closely, the infrared plates seem to be different - closed to the cooking surface.
I got a floor model Gourmet 3 burner that had a dinged case for about $250 a few months ago and I'm loving the convenience, and one of the things I love is that I can toss a handful of wood chips into the trough to add a bit of smoke easily. Doesn't sound like that would be the case for the Lowe's version - but it sounds like witha cooing surface closer to the grates, it might be more fuel efficient and sear better?
Not terribly important since my grill's been doing a find job for me, but just things to consider.
veggie cream cheese.
Why is there cilantro on the table?
Why is there cilantro on your table?
So I did this... I'm pretty sure my cauliflower must have been at least twice as big as yours. Needed a TON of extra almond milk and stock to even start to blend it.
I boiled up some dried lentils and then dried them (my whole foods does not have canned lentils)... which seemed counterproductive. It worked fine.