Ostrich is better than beef
p much -- it's a nice wrapper and little else. you can get very respectable chocolate for half the price by actually doing the research and putting in the time to learn about chocolate, just like anything else.
I just discoved this fruit and I'm in love. I planted a tree of them. Is it possible to eat them in large quantities without dieing or getting diabetes?
Tea thread, no shit teas edition.
Probably know the answer, but does /ck/ favor David's Tea?
Way to pricy and sweet for me. I'm a green tea/earl gray guy and everything they serve seems to taste like hot soda/candy
I'm not even a tea snob and I cannot stand that place.
They try to push these fruit punch teas on everyone and if you seem at all interested in their unflavored teas they swat them out of your hand and force you to sniff their gay fruity bullshit.
Seems like basically the Glorea Jeans of tea shops.
I had some Jiaogulan today. Watching it uncurl was better than drinking it, though.
Dont really ever cook with lamb as its too expensive for me really, but picked up a shoulder of lamb at a really good price from my local butcher and need ideas with what to do with it as i dont have a clue!
Well the butcher would be an obvious choice.
However, you could actually do without and use something like parsnips or carrots to hold the shoulder up instead; it won't work quite as well, and the gravy will have less taste, but it'll still be great.
What did they mean by this?
Who makes or where can I find a nice double hinged corkscrew ?
I have a couple like the one in the pic and they are functional but I want a good one. As in a higher quality one.
Will this ever be back?
I like oatburgers, it's what my tummy craves
Got Blue Bell Ice Cream today in a Atlanta area Publix.
Will lab created meat/"animal" fat really work, or will it be a momentous failure (at least in the near future)? I mean, it almost seems that, from most scientific literature, most vegetable oils, when heated to high temperatures (in many cooking applications,) create more trans-fats than their animal-based counter parts.
I'm all for moving away from animal based products, if viable alternatives exit, but how is this shit supposed to work out?
I don't know when, but I'm less interested in how it turns out for culinary reasons than I am for medical ones.
If they can produce artificial muscle tissue, imagine what they might be able to do if they apply that to medical science.
Only discuss eggplants and eggplant dishes
eggplants looks super cute i think
What's the deal with grass fed beef? Does it taste different (better?) than grain fed?
Grain fed cattle is bred to be fattened up as quickly as possible for market. Grass fed are usually older cattle, leaner and a little tougher. The flavor difference depends on more than just grass v. grain (e.g. hormones & antibiotics, method of slaughter, etc.)
it's hard to explain the taste, but it's usually more "meaty" (not gamey, you can just really taste the beef flavor, especially in a nicely cooked steak), I prefer the texture as well. all in all it's delicious, but I think I notice the taste difference a lot more with free range poultry
who here /soylent/
I just got 8 bags of 1.5. I couldn't stand the aftertaste for the first 2 days but now it tastes really good & is extremely filling.
Soylent protip: for even better mouthfeel add a scoop of whey protein.
What do you guys think of Serious Eats/Food Lab/Kenji Lopez-Alt?
Pursuit of perfection, or unnecessary autism?