Re: Food Reply #50 – 2014-01-05, 00:18:30 Quote from: Jimbro3738 on 2014-01-04, 21:35:40My wife eats the bones.Wohhhh.....Gnarly Dude!!
Re: Food Reply #51 – 2014-01-05, 13:16:36 Quote from: SmileyFaze on 2014-01-05, 00:18:30Quote from: Jimbro3738 on 2014-01-04, 22:35:40My wife eats the bones.Wohhhh.....Gnarly Dude!!Perhaps I put that a tad wrong. You see, what I actually meant was...never mind...too much trouble.
Re: Food Reply #52 – 2014-03-04, 15:09:30 Not everyone cooks their food:[video]http://www.youtube.com/watch?v=D2SoGHFM18I[/video]
Re: Food Reply #53 – 2014-03-09, 22:50:29 Always have been a fan of making Mac 'N Cheese when I am hungry. Quick, simple, and delicious.
Re: Food Reply #54 – 2014-03-12, 09:22:40 Quote from: Colonel Rebel on 2014-03-09, 22:50:29Always have been a fan of making Mac 'N Cheese when I am hungry. Quick, simple, and delicious.You should try the klingon original if you get a chance
Re: Food Reply #55 – 2014-03-12, 09:34:56 There's a video recipe available by celebrity chef Hannah Hart:[video]https://www.youtube.com/watch?v=9eNFjX4UHfo[/video](she also did the American adaptation)[video]https://www.youtube.com/watch?v=rmHdRTX-g9Y[/video]
Re: Food Reply #56 – 2014-03-12, 21:44:29 Quote from: Frenzie on 2014-01-03, 10:14:13Dutch Wikipedia makes some unsourced claims that Sauerkraut might've originated in northern China, was taken along to eastern Europe by the Mongols, and made its way from there across Germany to the Netherlands with Ashkenazi refugees. I wouldn't make such a claim, but the sauerkraut you get in North-East China, indeed several North-Eastern dishes, are practically indistinguishable from the European varieties. There are dialectal differences in Europe, mostly on how sour the sauerkraut is to be, and the Chinese variety is pretty much in the middle. Kim-chi is different. It has retained more of the cabbage nature (not the same transparent soft thing), and of course it is more spicy. It's not particularly smelly.
Re: Food Reply #57 – 2016-01-17, 16:34:47 Because a liter package of coconut milk is almost a Euro per liter cheaper and I really do quite like coconut milk, I had some in the fridge yesterday because I don't use a whole liter all at once. While obviously I knew that coconut milk solidifies — it already does so at regular (winter) room temperature — I discovered that this chilled coconut milk is quite simply coconut ice cream. Quite good, too. Surprisingly sweet at less than 3 grams of natural sugars, although obviously coconut also has plenty of fat in it.
Re: Food Reply #58 – 2016-02-20, 12:03:13 I'm absolutely tired with all these "chefs" and their food "culture" and personal marketing.
Re: Food Reply #59 – 2016-03-05, 21:51:28 Not on YouTube, but Vegorätt (Vegodish) is somewhat different.
Re: Food Reply #60 – 2016-03-06, 10:24:25 A quick peek suggests it might be a bit of a "how to prepare just about anything that grows" kind of show, which is something I wouldn't mind watching.
Re: Food Reply #61 – 2017-02-18, 13:34:04 Chicken Wings in Peanut SauceTotal:1 hrActive: 15 minYield: 4 servingsLevel: EasyIngredientsWings:4 pound chicken wings, halved at joint, tips removed if desired2 tablespoons vegetable oil1 1/2 tablespoons minced peeled fresh ginger1 garlic clove, mincedSauce:2 tablespoons natural peanut butter1 tablespoon fresh lime juice1 1/2 teaspoons soy sauce1 tablespoon sugar1/4 to 1/2 teaspoon dried hot red pepper flakes1/4 teaspoon saltTo make Wings: Preheat oven to 500 degrees F.Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.To make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.Add wings to sauce and toss until coated.=====I made this recipe earlier in the week. Delicious.Should be good with fried rice, which I will try next time I make it.
Re: Food Reply #62 – 2017-02-18, 13:48:53 I'm making this tonight.========Pasta Shells with Peas and HamTOTAL TIME: 30 MIN SERVINGS: 4INGREDIENTS1 pound small pasta shells or elbow macaroni...I'm using the shells2 tablespoons plus 1 teaspoon extra-virgin olive oil5 garlic cloves, thinly slicedOne 10-ounce package frozen peas1/4 pound thinly sliced prosciutto, coarsely chopped1 1/4 cups heavy cream1 cup chicken stock or low-sodium broth1/4 cup freshly grated Parmesan cheese1/3 cup chopped dillSalt and freshly ground pepperIn a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and prosciutto and cook until the peas are hot and the prosciutto is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.Stir the cream sauce into the shells. Add the Parmesan and season with salt and pepper.
Re: Food Reply #63 – 2017-02-18, 13:52:38 Quote from: Frenzie on 2016-01-17, 16:34:47Because a liter package of coconut milk is almost a Euro per liter cheaper and I really do quite like coconut milkI have since discovered that creamed coconut, mostly to be found in bio (organic) stores is better and cheaper. It doesn't come with any stabilizers or other flavor-decreasing though otherwise harmless additives, plus the ability to use it more concentrated gives you more versatility.The more expensive Rapunzel creamed coconut more or less competes in price with the packages and cans while Amaizin is almost half the price.
Re: Food Reply #64 – 2017-02-27, 20:44:36 I'm a fan of unhealthy foods. If you are too, you might like this recipe.===========This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.Featured in: Vegetarian Comfort Food At Thanksgiving. Kosher, Nut Free, Vegetarian, Broccoli, Macaroni, Mushroom Mark as Cooked 92 ratings INGREDIENTS4 ounces grated Cheddar2 ounces finely grated Parmigiano-Reggiano or other hard cheese1 tablespoon unsalted butter1 small yellow onion, chopped6 ounces cremini or white button mushrooms, sliced3 tablespoons unbleached all-purpose flour3 cups low-fat or fat-free milk1 tablespoon Dijon mustard1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon½ teaspoon salt½ teaspoon freshly ground black pepper8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander) Nutritional InformationPREPARATIONMix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.Sprinkle the flour over the vegetables in the skillet. Stir well to coat.Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutesRemove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.
Re: Food Reply #65 – 2017-02-28, 09:39:19 Quote from: Mr. Tennessee on 2017-02-27, 20:44:36This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.If that's unhealthy then a lot more people should start eating unhealthy. Admittedly I'd probably just eat onions, garlic, mushrooms & broccoli, likely with less or at least different cheese.
Re: Food Reply #67 – 2024-10-19, 13:23:24 Meta fires employees for using $25 food credits to buy wine glassesQuote from: https://qz.com/meta-25-meal-credits-fired-1851675050 Meta, like many tech giants, provides free food to employees at its Silicon Valley headquarters. Employees based out of other offices around the country are instead offered cash credits for services like Uber Eats (UBER) and Grubhub.Staff are given daily credits worth $20 for breakfast and $25 for lunch and dinner each, according to the Financial Times.The credits were meant to be used for food only and delivered at Meta offices. However, some employees have been pooling the credits together or using the money to send food home. A former Meta employee, with a salary of $400,000, said on the anonymous messaging platform Blind that they used the credits to buy toothpaste and tea, the Financial Times reports.“On days where I would not be eating at the office, like if my husband was cooking or if I was grabbing dinner with friends, I figured I ought not to waste the dinner credit,” the employee wrote. 1 Likes
Re: Food Reply #68 – 2024-10-19, 16:20:34 "toothpaste and tea"One of those is food, the other isn't, so it's a bit unclear what the intended reading is here. Meta doesn't consider tea food? Or that this employee bought toothpaste thinks the fact they also bought food at the same time should be a mitigating factor?The system sounds somewhat similar to what we have here in Belgium, except for me mealchecks pay for most of my groceries. The way it works is most places that sell food take mealchecks but if you buy food and a toothbrush at the same time only the food goes from the mealchecks.[1] I assume the problem with the abuse is mainly that it might get Meta into trouble with the IRS.1 Here they translate it as meal vouchers: https://businessbelgium.be/meal-vouchers/↵
Re: Food Reply #69 – 2024-10-19, 20:46:42 Quote from: Frenzie on 2024-10-19, 16:20:34The system sounds somewhat similar to what we have here in Belgium, except for me mealchecks pay for most of my groceries. There is no similar system in Estonia, not in any commercial company at least. The only time I experienced it was at a major state office. State offices and institutions, e.g. the parliament, have their own canteens that are very cheap for the parliamentarians and unavailable for the general public.Quote from: Frenzie on 2024-10-19, 16:20:34I assume the problem with the abuse is mainly that it might get Meta into trouble with the IRS.Yes, it's likely due to the taxes. Here commercial workplaces tend to not offer any non-monetary benefits (hence no mealchecks, no parking spots, only some minimal health insurance advantages) precisely because such benefits are taxed prohibitively.In contrast, in USSR workplace canteens were normal. There was hardly a workplace without it. Also, it was normal that meals in those canteens were cheaper than cooking at home, different from capitalism where cooking at home is cheaper than eating in a cafe/bar.
Re: Food Reply #70 – 2024-10-19, 23:21:26 Quote from: ersi on 2024-10-19, 20:46:42In contrast, in USSR workplace canteens were normal. There was hardly a workplace without it. Also, it was normal that meals in those canteens were cheaper than cooking at home, different from capitalism where cooking at home is cheaper than eating in a cafe/bar.That's why the mealcheck system was originally introduced: so that those without a canteen at work would have the same benefits.
Re: Food Reply #71 – 2024-11-21, 06:15:59 Sweden is probably similar to Belgium in that regard, with an extensive work lunch at lunch restaurant culture. Norway is more of a canteen or bring your own lunch culture. So in Sweden lunch used to be pretty cheap, affordable for regular workers, and dining expensive. Still is, relatively speaking. But there also used to be lunchkuponger, which I have never gotten myself, nor seen used anywhere lately. People pay by phone or plastic. I guess tax rules (and lack of convenience) killed them. Any economic advantage, including subsidised lunch, is taxable income. Which is reasonable, really.
Re: Food Reply #72 – 2024-11-21, 17:57:33 Quote from: jax on 2024-11-21, 06:15:59I guess tax rules (and lack of convenience) killed them. Any economic advantage, including subsidised lunch, is taxable income. Which is reasonable, really.Depends on who subsidises. For now in Estonia, Sweden, Norway and Netherlands it's the employer, so indeed it is reasonable to tax it like salaries. In Finland, however, lunches are subsidised by the tax authority to the employer: If the employer shows that he is bearing some of the lunch costs for the employees, these lunch costs are tax deductible for the employer. There is a narrow legislated limit, however, how big lunch costs can be per employee. The employer cannot declare exorbitant costs.In Soviet Union, the subsidy was effected in the least bureaucratic manner: Lunch prices were superlow by government diktat. No tax tricks involved.
Topic: Food (Read 34268 times)
