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Lunacy We all gotta eat, right? (Food Porn)

Milk. Cow's milk.

I was raised on it. Back in the 80s and 90s, it was still considered healthy.

Mom would pour some in your cereal, plus pour a glass of it next to your orange juice.

You didn't turn down what mother fed you in those days. If I had tried that, she would have smacked me to the other side of the room.

Then school would feed you a carton of it at lunch.

And then mom would pour you a glass for dinner.

These days, I'm mostly on almond milk. Flax seed milk is okay - but disgusting mixed with oatmeal - cashew milk is gross, surpringly. Rice milk, eh. But I still get cravings for cow milk.

So I bought a small bottle of it and when I got home I started chugging it like a junky. Chugged it until the end.

Sierra says, "Dude, that is so fucking gross."

Meanwhile, she is wolfing down on her kefir. I mean, come the fuck on.
 
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Burnt Basque Cheesecake
Forget what you knew about cheesecake. This cake is a breeze to assemble and it gives a great presentation. The browning that takes place is integral to the taste and flavor of the cake.
The cake is cooked at 400 degrees which is hot for cheesecake, you don't need a water bath, and no crust. There are simple rules when making cheesecakes that need to be followed. Such as creaming the cheese and sugar first and the addition of eggs one at a time until blended. As far as taste goes this is my hands down favorite in my family. The caramelized exterior provides a killer contrast with the smooth creaminess of interior. Add a dollop of fresh whipped cream, and a Raspberry Grand Mariner sauce for good measure. When you watch this cook it will puff up in a dome and when cooled it will drop. You'll think you screwed it up, but Au contraire , it's perfect. I just made a little 6" cake for pictures, but the recipe is for an 9" spring form. First make sure you prep your pan and do your mis and plas :nod: . Butter your spring form and cut parchment paper to fit . Crank on the oven to 400.

2 lbs or 908 grams of soft cream cheese
1 1/2 C or 300 grams white sugar
6 large eggs
1 tsp kosher salt
2 tsp vanilla extract

Cream your cheese and sugar until light and fluffy, add your vanilla and salt blend in. Add your eggs one at a time blending thoroughly after each egg. Pour into your prepared spring form pan and bake at 400 for one hour. It's pretty cool to watch bake :lmao:. It will swell and turn dark brown almost black. As it cools it will settle and look funky. Let set overnight or minimum of 6 hours. Serve with fresh whipped cream and or fresh fruit. It's a symphony in your mouth.


My Raspberry sauce
1 pint or 500 grams fresh raspberries, frozen will make an ok sub
1/2 C or 100 grams white sugar
1/4 water
2 tsp orange zest, or lime
1/4 tsp kosher salt
1 tsp vanilla extract
1 Tbls of Grand Mariner or any orange liquor
Take everything but the vanilla, and Grand mariner, boil till very soft 10 minutes or so. Then take your mixture and run through a fine chinois or strainer, whisk in the vanilla , and Grand mariner.


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After gutting, boning and filleting A Halibut this morning....
... an 11 ounce filet.
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Halibut, Collard Greens, long grain & wild rice, and "Mock Guac" (Avocado, with Pico de Gallo-using Red Onions)
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Leftover......
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I patted the halibut very dry with paper towel, then spread a thin layer of mayo on it (the spread can be really thin when the Halibut is not too moist).
Next I shredded some parmigiana over it.... spaced some green onion rings.... dripped decorative (and flavorful) sriracha drops to compliment the green onion.
Baked at 375 for 17 minutes... done.
Usually I do Halibut for 14-15 minutes, but this slab was thick.
 

A Complete List of Monsanto-Created Food Products You Should Avoid At All Costs​

Sep 13, 2016 Carly Fraser Save For Later Print

Last Updated: Jun 13, 2019

89.7KSHARES

Monsanto-Owned Food Products

You’d be surprised the number of food products you purchase that are created with ingredients produced by Monsanto. Many people think they are health foods, when in reality, they contain genetically modified ingredients that are toxic to our body.

Many of the ingredients in packaged foods are derived from genetically modified organisms. They are often hidden in the ingredients, labelled as things you’d think were harmless.
Ingredients like starch (in any form), high fructose corn syrup (HFCS), dextrin, maltodextrin, dextrose, malt (in any form), hydrolyzed vegetable protein, baking powder, caramel colour, sugar, aspartame, nutrasweet, phenylalanine, equal, confectioners sugar, fructose (in any form), glucose, condensed milk, milk powder, soy, cottonseed oil, xanthan gum, corn (in any form) and more, usually indicate the presence of hidden GMOs, unless the product is certified organic or Non-GMO project verified.
There are many concerns regarding our health and the environment that we should take note of, so that we can stop supporting the use of GMO products. Genetically modified food has the ability to generate new plant pathogens, supports the movement of herbicide resistant genes to other plants, has detrimental consequences for plant biodiversity and wildlife, and can eradicate populations of beneficial insects (such as honey bees). Growing GMO crops also discourages the important practice of crop rotation, which is proven to keep soil healthy and nutritious.
The potential health risks of GMOs include birth defects, transfer of genetically modified DNA into the human body, triggering gluten-related disorders like Celiac Disease, development of cancer, a direct link to the development of Autism, Parkinson’s and Alzheimer’s Disease, gastrointestinal problems, and more. GMO’s are not completely safe for consumption – we do not know enough about them yet to make any definitive statements. Look after your health, and always opt for locally grown, and organic (or just grow it yourself!).

Monsanto-Created Food Products

There are many GMO-free companies out there too, so be sure to check those out, and support them whenever you can.
Here is a list of companies that you should absolutely avoid if you don’t want to eat Monsanto-created food products:

monsanto


You decide what your poison will be :yikes: :biggrin:
 
@bulllee: You decide what your poison will be
:biggrin:
There are only 2 products on that entire list that I use...
But I am not willing to change these two products that I have used for a lifetime.
1- The only shower soap I will use, and have used since I was 13 in 1963 is Safeguard (original beige bars... bought by the case... lasts for 2 years), made by Proctor and Gamble.
2- The second product on the list that I won't change is "Hellmans". I have used Hellman's Mayonnaise all my life. It was the first Mayo I ever ate, and I have never even tasted another (truly.. not once.... not even Miracle Whip!!!!!).

I boycott Keebler/Flowers because Flowers bought Roman Meal Bread.... just so they could remove it from the market, as it competed with their other products.
It was the only commercial bread I ever used. I used it as a young child, and as an adult, I bought it weekly from 1969 until 2015.
The last place in the USA to sell Roman Meal Bread was Shwebel's Bakery in Akron Ohio.
The only stores in America were the Acme food Chain in Ohio.
Shwebel's stopped producing Roman meal during the pandemic due to the cost of the ingredients.
This is basically why Flowers wanted it gone... it would cost too much to make.
The only place that this great bread is still sold is Japan and Thailand.
 
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Killer brownies
Ganache
227 grams, or 8 oz. of dark chocolate chopped into chunks
286 grams or 1, 1/2 Cups unsalted butter
19 grams or 1/4 cup of Dutch cocoa
1 TBLS vanilla extract
1 TBLS Kahlua or Tia Maria
1 TBLS espresso powder, or freeze dried instant coffee crystals works good .
Melt your butter, add your chopped chocolate, add your cocoa, vanilla, Kahlua. Set aside to cool down.


In a mixer combine
6 whole eggs
2 cups or 382 grams white sugar
1/2 cup or 103 grams dark brown sugar.
whip on high for 3-5 minutes till fluffy and light, slowly add your ganache ( it's ok to be a little warm) mix completely .
Sift and combine
1 cup, or 128 grams of All purpose flour
2 tsp diamond Kosher salt

1/2 tsp Cayenne pepper
1/2 cup or 28 grams of Dutch cocoa add to and blend . Pour into a 13" x 9" buttered and parchment covered pan. Bake @350 degrees for 20 minutes, Take your pan out of oven and slam on your counter and place back in your oven for another 20-25 minutes. Do a toothpick test to make sure :thumbsup::biggrin:. Let this sit for 12 hours so the flavors get a chance to marry. To make clean cuts, dip your knife in a pitcher of hot water before cutting, wipe and portion your brownies.


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Amatriciana, Carbonara, Cacio e Pepe: The Roman Holy Trinity of Pasta​

Cristina Gambarini
by Cristina Gambarini contributor
February 23, 2021

Tips from chef Nicola Delfino for making pasta amatriciana, carbonara, and cacio e pepe the way it should be.​

You can be born Roman, or become Roman. The inspiration for this philosophy comes from the legendary comedic actor Alberto Sordi, who dives into a dish of bucatini all’amatriciana in the film An American in Rome. To experience the wonderful sensation Sordi did, you need to be a little hungry and have the right ingredients on hand.
Guiding us in making the “Roman Holy Trinity” – amatriciana, carbonara, and cacio e pepe – is Nicola Delfino, former chef at Benito al Ghetto, in the center of Rome.

Guanciale yes, pancetta no​

When we’re talking about carbonara or amatriciana, forget about stretched or smoked pancetta. The only essential ingredient is guanciale, the cured meat that consists of two parts fat and one-part meat, obtained from the cheek of the pig. Guanciale should be sliced into strips and browned in a pan, without having anything added to it. Also, when you put the meat in the pan, make sure the pan is cold so that the fat doesn’t burn upon contact and become rubbery.

Cook pasta like its risotto​

This tip from chef Nicola Delfino will make every sauce thick, creamy, and enveloping. The pasta must be cooked like a risotto, which means cooked for half the specified time in boiling water without salt, and then pan-fried in the sauce, where it finishes cooking. This method makes the sauce adhere to the pasta, enveloping it like a cream. At this point, it’s also essential to keep stirring so that it can cook evenly and allow the released starch to make an emulsion with the sauce.
Now, with these tricks up your sleeve, all you need to do is put them to the test and decide which pasta from the Roman holy trinity is your favorite.

Amatriciana traditional recipe

Bucatini all'Amatriciana

Ingredients (2 servings):
9 oz. peeled tomatoes
4 oz. guanciale
8 oz. spaghetti or bucatini
Pecorino Romano
salt and pepper
Cut the guanciale into strips and brown them in the frying pan without adding anything else. In a separate pot, bring the water to a boil – don't add salt. Cook the spaghetti in the boiling water for half of the time indicated on the package. In the meantime, blend the peeled tomatoes, add the browned guanciale, add salt, and cook. Drain the spaghetti (but make sure to save some pasta water), combine with the sauce, and mix together. Continue cooking, adding boiled pasta water until the pasta is al dente. Take off the heat, sprinkle with plenty of Pecorino and pepper, and serve piping hot.

Carbonara traditional recipe

Image may contain: Home Decor, Spaghetti, Food, Pasta, and Linen

Ingredients (2 servings):
3 large egg yolks
¾ cup Pecorino Romano
¾ cup Parmigiano Reggiano
4 oz. guanciale
8. oz spaghetti or short pasta like rigatoni or ruote (wheels)
For this recipe to be a success, it’s essential to pasteurize the egg yolks and use very yellow ones. Start by browning the guanciale until it’s crispy, then take it out of the frying pan and dry it on a sheet of paper towel. Pasteurize the egg yolks in a bain-marie, bringing them to 138°F and mixing them with a whisk. When they reach that temperature, immerse the container in iced water, so it does not exceed 141°F.
Combine the freshly grated cheese with the eggs, mix with the whisk, and add half a glass of sparkling water or wine. The bubbles help both capture the cheese and beat the eggs, preventing the “frittata” effect. In the meantime, cook the pasta in unsalted boiling water. Halfway through the suggested cooking time, drain it and cook it in the frying pan with the leftover guanciale fat, adding ladles of hot pasta water until cooked.
Remove from the heat and add the egg and cheese mixture, the browned guanciale, salt, and pepper. Mix and serve immediately.

Cacio e Pepe traditional recipe

Image may contain: Spaghetti, Food, Pasta, Ice Cream, Creme, Dessert, Cream, and Noodle

Ingredients (2 servings):
1 cup Pecorino Romano
1 cup Parmigiano Reggiano
8 oz. pasta (spaghetti or tonnarelli)
1 tsp. cornstarch
Different types of salt and pepper
The sworn enemy of this pasta dish is the ball effect caused by the cheese forming into lumps. To prevent this setback, you should grate the cheese well, until it takes on a fine consistency.
In a frying pan, toast 5 or 6 types of pepper. When they’re ready, grind them up in a mortar and pestle or a food processor. Cook the pasta separately in unsalted boiling water. Put the cheese, corn starch and a few ladlefuls of pasta water in another pan. Mix until you create a smooth cream. The cornstarch will help the cheese melt without coagulating. At this point, remove the cheese pan from the heat, add the al dente pasta, a drizzle of oil, pepper, and a handful of cheese, and continue mixing until well combined. Serve immediately.
 
GINGER
I learned to use Ginger at a very young age.
I have consumed about 1/4 pound of Ginger a month since adolescence.
Today, I still use Ginger daily, in so many ways.
I make deserts with it, eat it in my oatmeal, I add it to all vegetable or fruit extractions.
I crystalize it, cook vegetables with it, and drink it in tea.
For my entire life I had stored my ginger in a vegetable bin in the refrigerator. Ginger lasts a while..but eventually if you don’t use it fast enough, it gets a bit of mold on the edges. I still keep it, and just cut off the affected portions.
About a year ago, when I got my groceries home I put everything away as usual, then
folded the bags for later use.
Eventually I got down to using bags from a few monthly shopping sojourns prior.
Inside one bag I found a piece of Ginger that had slipped out of it’s clear plastic produce bag
and remained behind.
It was perfect.
Magnificent.. better than the larger piece it had fallen from those few months before.
His larger partner living in the fridge, toward the very end of his usage began to
show those graying signs around the edges… soon to be pale green. No problem.
I had seen it my entire life. The expiration of the ginger toward the end of the month.
This aging piece of ginger had babies! New shoots of ginger budding here and there.
WOW!
And easy to use… no peeling. These buds had no skin/bark.
I store the ginger now when I get home in a small brown paper bag, in a cool dark place.
A regular brown shopping bag is big, but it would work too.
Pictures
These 3 pictures are month old ginger still left and being used, into the period of time for my next shopping trip.
No green fuzz to carve away. No tossing dried up pieces.
It’s economical because it’s providing more as it sits waiting to be used.
I love Ginger.
I have only told one person about this.
I do not talk “Ginger” with most people I know.
Respect the root!
Share the idea if it works for you!
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