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Thread: whatcha eating?

  1. #41
    Senior Member Array Ism's Avatar
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    Nutella, muthafuckas.

  2. #42
    sorry ejcc this 1s pretty Array prplchknz's Avatar
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    reeses pieces

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    F CK all I need is U Array ilikeitlikethat's Avatar
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    This thing I made with canned Pork & Beans, canned Chick Peas and canned Chopped Plum Tomatoes plus boiling water.
    I sithed a lot of the excess water out, which washed off the Pork & Beans sauce which helped flavour the whole thing... I threw in a little bit of Flora's Pro-Active margarine and some salt. (It was either rock salt or sea salt, have both... The only difference is the label on the box so, that's why I can't remember; I wasn't paying attention, I was just paying attention to the amount, I'd say 'a pinch' of salt added).

  4. #44
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    along with 3 tablets of Beano

  5. #45
    Mojibake Array sprinkles's Avatar
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    Quote Originally Posted by CzeCze View Post
    Did you make it or buy it? You can make star shapes you know.
    Made it. I think I need to find even better rice if I want to get fancy.

    Edit: also I just ate a crapton of vegetables. Tomato, cucumber, green onions, crunchy water - oops I mean celery, radishes, with a little bit of pasta.

  6. #46
    Mojibake Array sprinkles's Avatar
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    Quote Originally Posted by yakimadude View Post
    @Lark

    i left the meat sitting in the fridge for 3 days, it was thawed and ready long ago. not really rotten yet, i forgot that i set it in there. it came out good. no it was not a recipe but it would not surprise me if there was a way that included letting meat rot a little to let the enzymes soften it up.
    Actually that used to be THE way to do beef. It's called dry aging. Basically hanging it in a cooler just above freezing for up to 10 days even. It gets mold and junk on the outside which is cut off. You can still get this kind of beef but it is specialized and more expensive.

    But that's correct about the enzymes softening it, that's why they do it.

  7. #47
    RETIRED Array CzeCze's Avatar
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    Quote Originally Posted by sprinkles View Post
    Actually that used to be THE way to do beef. It's called dry aging. Basically hanging it in a cooler just above freezing for up to 10 days even. It gets mold and junk on the outside which is cut off. You can still get this kind of beef but it is specialized and more expensive.

    But that's correct about the enzymes softening it, that's why they do it.
    OR if you do the Raw Meat Diet
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  8. #48
    Mojibake Array sprinkles's Avatar
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    Quote Originally Posted by CzeCze View Post
    OR if you do the Raw Meat Diet
    Yeah, if we're into raw stuff, I'd do cut beef or fish.

    Some people eat raw ground beef but that's more risky than raw cuts.

    I'd avoid raw pork, raw chicken, and be careful with raw shellfish.

    Edit: also if you're worried about mad cow disease, don't even worry. It's rare and you can't even kill it anyway so if you're going to get it, you're going to get it, even if you cook it. Worms are probably the biggest concern.

  9. #49
    FRACTALICIOUS Array phobik's Avatar
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    Default breakfast

    melon, plum, banana, pineapple and cereal yogurt
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    Music provides one of the clearest examples of a much deeper relation between mathematics and human experience.

  10. #50
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    And heaps of it. Protein, protein, protein. All week. :chicken:

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