or Connect
New Posts  All Forums:

Posts by GraphicNovelty

How do you replace milk/cream in recipes? I'm lactose intolerant and cream and milk wreaks havoc on my stomach (i'm also a vegetarian that's attempting to cook more vegan generally). I'm allergic to almonds, and have found lactaid not to work. I tried using soymilk but there was definitely an "off" flavor. So what works, best silken tofu? Cashew milk? Are different things good for different applications?
It could get bad reviews in the world, it'll make a ton of fucking money and so there will be a whole bunch more.
just take fish oil and don't eat a lot of other saturated fat and you'll be fine. Or eat a fuckload of tough flavorless chicken breasts smothered in hot sauce like every other culinarily uncreative meathead :P.Or just get all of your protein from seitan, soymilk, tofu and greek yogurt like me. Seitan actually has great protein macros and is easy to prepare yourself.Total calories > macros > micronutrients.
exactly. Plus you can easily toss it with some sort of sauce to adapt it to different meals so you're not eating the same thing over and over.
if you're going that high fat why not buy fattier meat to braise/slow cook. It's easier and tastier than reheating chicken breasts, which kind of blow when reheated.
Hey guy nobody knows and whose posting history is just a string of petty shit-fights, why are you coming In here spouting insults like anyone gives a shit what you think? I don't walk into where you work and slap the dick out of your mouth, so how about thinking twice before shitting up this thread your less than valuable opinion and baiting people into petty arguments. This thread is already a garbage fire, but at least it's OUR garbage fire. Nobody needs your...
they are hers. I have boring white person bowls.
Ottolenghi and other stuff Rooibos old fashioned Scallops with Chile Jam and pickled daikon "Tofu" Scallops with Chile Jam and pickled daikon Lentil Soup With Gremolata Cacio e Pepe
Been cooking through the Ottolenghi book Nopi (see the SW&D Food thread for food pics) but there's also a bunch of cocktails. The lady and I made some rooibos syrup for a roibos old fashioned, and now we have a bottle of frenet branca to use. I've been making Torontos, because a food poisoning association with vermouth makes me unable to drink Manhattans, which would be otherwise be something I really liked.
I just bought some regular fits and got them tapered.
New Posts  All Forums: