Takeaway from all the lab work? Eat fewer PopTarts.
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Takeaway from all the lab work? Eat fewer PopTarts.
technically Pop Tarts can't be food, can they?Quote:
Originally Posted by YmoBeThere
Why do they want you eating less fruit?Quote:
Originally Posted by YmoBeThere
I know, right? Good thing my sodium was in the good range. Otherwise, they would have told me to quit eating all that ketchu...umm, those vegetables.Quote:
Originally Posted by bundabergdevil
I do believe it is in the paste and other items group.Quote:
Originally Posted by budwom
like those second graders used to do? I never quite understood that...Quote:
Originally Posted by YmoBeThere
Mmmmmm, Elmers.Quote:
Originally Posted by budwom
I knew a kid who was keen on those big gummed erasers.
Add some magic marker huffing and it’s how I wined and dined my 1st grade girl friend.Quote:
Originally Posted by budwom
Putty for dessert, natch.
I have made paste, it's basically flour and water, I understand the eating of paste among young children.
Great answer!Quote:
Originally Posted by Bostondevil
As someone who was once a young child, I can relate.Quote:
Originally Posted by Bostondevil
Sous vide or charcoal?
Both?
A possibility but more likely a pan sear.Quote:
Originally Posted by grad_devil
I have never used the sous vide method and I cook over gas. I find I can make a very good steak this way. But I would like to learn charcoal cooking. Just afraid to screw it up.Quote:
Originally Posted by YmoBeThere
Chinese food hangover. Yum. Too much yum.
I'm team sous vide all the way. 1-4 hours at 128-130 degrees (depending on the cut), then about 60 seconds per side in a screaming hot cast iron pan.Quote:
Originally Posted by YmoBeThere
Mmm...
I had a bag of chopped pork in the freezer, and some homemade Hatch Chile salad verde. Last night I let them simmer together for about half an hour, and it’s the best damn chile verde I have ever had.
This sounds incredible! Good idea for something to cook.Quote:
Originally Posted by OldPhiKap