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a little help pls?

Everyone needs to cool. down.

BL's Unsweeted Almond milk is really low in calories and pretty tasty (esp. if you grew up on skim milk). I use it wherever I would have used milk. Not because I'm vegan or lactose intolerant or whatever, but because I think it's delish and milk gives me a tummyache. It's also good for making soups that call for cream or whatever lower in calories & fat, so shoot me.

From Serious Eats

Why The Hate For Alice Waters?

I think the world needs people with "radical", "out of touch" ideas if we're actually going to make progress with the food system.


...And I'm sorry to bring this up, but it's not like Alice Waters is the originator of all these ideas. It always makes me ill when I see Waters bearing the blame for espousing the ideals of the Slow Food Movement. For those of you that hate her, try googling or youtubing "Carlo Petrini"...he'll definitely piss you off.

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Serious Cocktails?

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From Talk

a little help pls?

Everyone needs to cool. down.

BL's Unsweeted Almond milk is really low in calories and pretty tasty (esp. if you grew up on skim milk). I use it wherever I would have used milk. Not because I'm vegan or lactose intolerant or whatever, but because I think it's delish and milk gives me a tummyache. It's also good for making soups that call for cream or whatever lower in calories & fat, so shoot me.

From Serious Eats

Why The Hate For Alice Waters?

I think the world needs people with "radical", "out of touch" ideas if we're actually going to make progress with the food system.


...And I'm sorry to bring this up, but it's not like Alice Waters is the originator of all these ideas. It always makes me ill when I see Waters bearing the blame for espousing the ideals of the Slow Food Movement. For those of you that hate her, try googling or youtubing "Carlo Petrini"...he'll definitely piss you off.

From Talk

Why don't professional chefs use a garlic press?

They way I've always understood it is that it captures all the essential oils of the cloves instead of releasing them into the food.

From Serious Eats

In Videos: Michael Pollan Lectures at Google

Don't get me wrong, I love Michael Pollan. But I really do think he has pretty much just copied much of Gyorgy Scrinis' work.

http://www.gyorgyscrinis.com/

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Serious Cocktails?

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