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

Roasted pepper, tomato pasta :thumbsup:

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I like to eat well, and stay fit.
It’s easy, because I love all vegetables, and I sure love whole grains and fresh fish!
I make efforts to keep a variety of healthy seafood on hand. My favorite fish to prepare
is Halibut.
Today’s topping on a Halibut filet before baking is: Juice of 1 jalapeño, one tbsp of finely powdered freeze dried mango, 1 tsp Tomato Jam, 3 drops of Tapatio, 1 tbsp Mayo.
Dinner:
Spicy Mango Halibut, with lightly sautéed Tuscan Black Chard, Butternut Squash & seasoned Basmati rice.
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Salt-Rising Bread​

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.​


TRIED THIS?
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WANT TO TRY?
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MOCKINGBIRDCBRG/USED WITH PERMISSION
Salt-Rising Bread

Women traversing the American frontier didn’t have time to worry about keeping a bread starter. Salt-rising bread, whose rising depends upon neither salt nor yeast, became their solution. Pioneers cultivated bacteria in the potatoes or cornmeal that they mixed with flour to make a funky, fresh loaf.
Culinary innovators, particularly in Appalachia, relied on Clostridium perfringens to make what came to be known as “salt-rising bread.” The microbes create hydrogen, which leavens dough the same way carbon dioxide from yeast does. These bacteria are everywhere. They’re the same ones that can cause diarrhea and gangrene. One scientist in the 1920s even baked salt-rising bread using bacteria from an infected wound. But the strains in salt-rising bread rarely cause food poisoning. Besides, baking the loaf kills most of the bacteria off.
To cultivate a starter, bakers boil cornmeal, sugar, salt, and milk. Then, they leave the mixture somewhere warm (around 100 degrees Fahrenheit) for eight to twelve hours. Afterward, the starter is ready for the “sponge,” or flour component, of the recipe. Given a few more hours, the exterior should produce a bubbly foam coating—a sign of its signature stink. Children might compare the finished result to “distant dirty feet,” but adults tend to enjoy the cheesy aroma of the fine-crumbed, dense, and tender loaf.
 
Every year during the holidays we make tamales, green corn, and a red pork. Green chili's are from Hatch, New Mexico. I used a pork shoulder and roasted it for 7 hours at 300 degrees. You can slap these tamales right to your thighs and waist :lmao:, cause that's where they'll end up .

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Well I got to be Sherlock Holmes / Chef Ramsay at my local gas station last night.

So ....

There was this chocolate milk that people were complaining about. Dated the 19th of December.

Having worked in "The Industry" for 20 fucking goddamn years, I offered my assistance. Mostly because the girl playing manager is ... fucking hot. If I were a younger man, I would be intimidated.

I told her that all the additives to chocolate milk can cover the taste of sour / bad milk, and that it's probably mislabeled, and that it's probably due to truck driver shortage, and it's probably best to just throw it out.

"So there have been complaints. And your gentleman friend here says it tastes like chocolate. And it's not out of date. But multiple folks have complained about it tasting sour. Hmm."

Then, I took a sip of it. It was rancid as shit. This was shit-shit. Holy goddamn hell it was shit. Even by gas station standards, it was shit. It tasted like milk that came out of a garbage can.

First, don't drink chocolate milk - you're not a tween anymore.

Also, don't believe the dates printed on the carton - trust your taste buds. It cuts both ways. The date is meaningless.

Plus, just don't drink cow milk. Have you ever looked that shit up? There is a reason it's pasteurized. :hmm:

If you simply have to drink animal milk, try your local goat milk. Yeah, goats are dicks, but cows hate you even more.
 

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