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  #2071  
Old 05-04-2017, 11:57 AM
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muteKi muteKi is offline
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Next time I make stew I'm probably going to do the same thing I did last time -- big 'ol turnip, a sweet onion (sauteed), about half a bulb of garlic, a couple potatoes, a few carrots, and a buncha green chile -- but I am also definitely adding in more cumin and paprika than I did.
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  #2072  
Old 05-08-2017, 08:33 AM
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Ample Vigour Ample Vigour is offline
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re: garlic chat: I was skeptical of Korean food for years until I was told that Korean recipes include garlic by the cup. Now kimchi is the official pickle of Ample Vigour.
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  #2073  
Old 05-08-2017, 01:31 PM
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My garlic policy is, in general "As much garlic as you think you need, plus about 5 cloves"
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  #2074  
Old 05-08-2017, 02:40 PM
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Quote:
Originally Posted by muteKi View Post
My garlic policy is, in general "As much garlic as you think you need, plus about 5 cloves"
It's all about the margin of safety.
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  #2075  
Old 05-08-2017, 02:54 PM
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Mightyblue Mightyblue is offline
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It amuses me how many outright toxic and poisonous substances we've evolved to digest (because they do gnarly things to GDI problems).
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  #2076  
Old 05-09-2017, 06:46 AM
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Ample Vigour Ample Vigour is offline
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Quote:
Originally Posted by Mightyblue View Post
It amuses me how many outright toxic and poisonous substances we've evolved to digest (because they do gnarly things to GDI problems).
There's a whole section of the old Army survival manual dedicated to treating intestinal parasites with hot peppers and the like. Apparently the capsaicin does a number on those little jerks.
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  #2077  
Old 05-20-2017, 08:21 PM
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I made some really successful aglio e olio this evening. That's not much of a "brag" since it's just about the simplest pasta there is (literally just pasta, olive oil and garlic), but I've been frustrated with my pasta abilities for a long time, and this is a real "less is more" breakthrough for me.
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  #2078  
Old 05-22-2017, 11:12 AM
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ASandoval ASandoval is offline
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I've been practicing making burgers most Mondays, but I've gotten to a point where I'd be comfortable making them for other people so today I decided to try something new:



A nacho casserole. This is an adaptation of a beef and bean casserole recipe I saw, but I don't like beans and I only had so many of the ingredients so I worked with what I have and it came great. I even got the attention of a local pizza chain.
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  #2079  
Old 05-24-2017, 06:29 PM
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Johnny Unusual Johnny Unusual is online now
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Daaaaaamn, that looks good.
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