F O U R T H E Y E

ms2r wrote: ↑Mon Sep 30, 2019 10:38 am

hellboy wrote: ↑Mon Sep 30, 2019 3:59 am I guess I'm just not a garlic affeciando like you guys, but I can barely tell the difference between fresh and jarred varieties.

Oh noes. Then it must be the way you prepare the fresh garlic.

If you're not used to prepare fresh food start making your own sushi.

Oh I cook with fresh food all the time. Just see no difference between garlic from a jar, and garlic from a garlic press and/or chopped.

Busty McCracken wrote: ↑Mon Sep 30, 2019 11:52 am And yeah like I'm a fresh guy, substantially healthier and tastier. There is a special kind of irony in someone telling me to make my own paste that doesn't use fresh garlic but not im not here to judge as I say.

Funny, because that's the exact point I was trying to make

We really need to work on our communication

Spag Bol secret ingredient = Anchovies (Or just use worcestershire sauce0

hellboy wrote: ↑Mon Sep 30, 2019 2:22 pm

ms2r wrote: ↑Mon Sep 30, 2019 10:38 am

hellboy wrote: ↑Mon Sep 30, 2019 3:59 am I guess I'm just not a garlic affeciando like you guys, but I can barely tell the difference between fresh and jarred varieties.

Oh noes. Then it must be the way you prepare the fresh garlic.

If you're not used to prepare fresh food start making your own sushi.

Oh I cook with fresh food all the time. Just see no difference between garlic from a jar, and garlic from a garlic press and/or chopped.

The difference is the health benefits... allicin is the compound that seems to have the most benefits. It's released when the clove is cut or crushed.
https://www.verywellhealth.com/the-bene ... icin-88606

Cool, but I don't see any suggestion those same benefits wouldn't be available out of a jar?

Well fresh garlic doesn't contain acetic or citric acid.

Good to hear I guess - I don't understand the relevance though.

hellboy wrote: ↑Mon Sep 30, 2019 8:00 pm Cool, but I don't see any suggestion those same benefits wouldn't be available out of a jar?

https://www.ncbi.nlm.nih.gov/pubmed/18489116

basejumper wrote: ↑Mon Sep 30, 2019 8:56 pm

hellboy wrote: ↑Mon Sep 30, 2019 8:00 pm Cool, but I don't see any suggestion those same benefits wouldn't be available out of a jar?

https://www.ncbi.nlm.nih.gov/pubmed/18489116

Thank you - that's the kind of thing I'm looking for. I'm not trying to confirm or deny any health properties of garlic, but prefer to get info about it from a reputable source rather than just ocker forum heresay.

~~

Cherry Ginger Switchel

---- In large glass jar mix----

- 6 C filtered water
- 1.5 C Organic Tart Cherry Juice (not from concentrate)
- 1/2 C Organic Apple Cider Vinegar (Unfiltered)
- 1/4 C Organic Lemon Juice
- 1/3 C Organic Maple Syrup (Grade B)
- 3 inch piece of Organic Ginger (Grated)

Shake well

And we have lift off!

Cheers will check this out

---
Looks like it's time to start eating the babies...
global warming sorry the Climate Crisis needs to be stopped!

Does anyone have any good recipes?

^To give her her due it wasn't her first option. Bombing Russia just wasn't enough!
Fuck me the internet has a lot to answer for.

Anyway grilled zucchini is such a versatile veggie. On the side or warm in your salad, lightly seasoned.

Been trying a few veggie/vegan recipes of late. Whipped this one up today, pretty good:

https://myheartbeets.com/malai-kofta-ve ... dumplings/

Sounds tasty but fuck me I think I'll stick to the easier option of just adding meat hey. Saying that, i do want to add some more veggoe meals into my diet so anything else ya come up with , by all means please chuck in here. Same goes for vegans for when I have pain in the arses... I mean vegans over for tea.

It was quite a bit of effort to create, that's for sure. Part of my meal planning though is to cook stuff on the weekends I can then use for lunches during the week, and this one ticks that box.

It's the best way to save a shit tonne of money. Just did a bulk Rogan Josh yesterday with the same plan. I try to usually have a mixture of batches for a pasta , a curry and Mexican. Few different options that way. Saves so much money

Got these bad boys delivered from here for only $115



Should last at least two months.

-
Keto friendly, home made cheez-its

1 cup Parmesan cheese tossed in a bowl with your preferred amount of:
Garlic
Salt
red pepper flakes
cayenne
Italian spice/Oregano

1 jalapeño sliced then baked for 5 min at 420F degrees.

Scoop out 1 heaping teaspoon of Parmesan cheese/spice mixture onto baking stone.
Top with jalapeño and a sprinkle of cheddar cheese.

Bake @ 420F for 8-10 minutes.
YUM!

Bone Broth