Oof, I can understand that. While I do like those preparations, they're still low on my list of ways to prepare sweet potato.
Chlorophyll-pigmented fronds typed this post.
Ever tried an apple pie that was 100% Granny Smith? Apples that turn into mush suck.
That's the thing about tomatoes. You really do have to get them fresh from a farm or someone's garden because the stuff you get in stores is shit. There's no comparison between the two. The flavor, the texture, everything is different. I love tomatoes that still have that fresh tomato smell (you know what I'm talking about).
Americans need to try other types of apples that aren't Pink Lady. If you ever get the chance, I highly recommend making apple pie with Ingrid Marie, it is tart, crisp, a good amount of sweetness and super juicy. Toss cubed apple with some cinnamon, sugar, a hint of vanilla (doesn't have to be expensive vanilla bean, powder mixed with your sugar will do just fine) and maybe a pinch of cardamom for your filling. You can make it an apple crumble by adding equal parts sugar, flour and butter in a bowl, mixed with your fingers until it has the look of bread crumbs. I like a couple of teaspoons of cinnamon in my crumble dough, along with some rolled oats (25% rolled oats to your remaining 75% flour in the aforementioned dough) and some roughly chopped almonds for extra crunch.
I haven't seen this here. How does it compare with Granny Smith or Honeycrisp?
I legit think it's just the name. A lot of people will see "delicious", think "delicious", and consoom.
I'd say it's closer to a honeycrisp than a GS. It's been a hot minute since I had either because I prefer local in-season apples and GS and HC's are more often than not imported from abroad.
My dad calls Red Delicious the Industrial Apple. It has helped create some great cultivars, though.
Back when I was still a smoker and found I'd run out of matches or functioning lighters, I found that pressing a strand of uncooked spaghetti against the heating element of a toaster is an effective means of creating a lighting-stick for your cigarette, without all that inconvenient holding-your-head-over-the-toaster-and-setting-your-eyebrows-on-fire.
And here am i, bending over with the cigarrete on my mouth like a jackass
I chew on it every now and then when I get urges to binge eat also good stress reliever
I stopped hating on Crumbl after realizing Chip City was worse. The Chip City around here only has the special flavors on the weekends, and it's not close enough that it's worth going for me.
In the NL a decade or so ago there was pretty big controversy of some beef products turning out to secretly get bulked out with spare horse meat.
In Sardinia, where i ate most of my horse meat, they are bred for it, i buy horse in one of the larger super markets when i am over for a visit. I guess it's the same everywhere horse is eaten and food safety standards exist. We did have a minor scandal in my country ages back where old and sick horses ended up in frozen lasagna and the like, i think even some döner meat manufacturers put horse meat not fit for human consumption in their product as well.
Looks amazing. Big fan of raw eggs. When i eat horse it's usually just flame-grilled, thinly-cut steaks. 10-20 seconds on each side, bit of salt, just beautiful.
