Best cookbooks, food & wine books according to redditors

NB: I'm done with the whole set now. A whole bunch of "blocks" seem to have gotten tangled up in the spam filter. With this subreddit's largely inactive moderation, I have no idea how to fix this. If you want to read all of my answers, go through the last few pages of my profile's submitted comments.

Second note: Since this has blown up on /r/bestof, I think I should clarify that the star/no-star thing isn't me trying to show off how how little I need to look up stuff because I'm all-knowing and infallible - it's to indicate that I HAVEN'T LOOKED UP THE ANSWER TO THIS QUESTION - I MIGHT BE WRONG. Common ones I've been corrected on are the // thing, the svchost thing, the trees-in-fields issue and the moustaches on cars. Bullets are blunt for aerodynamic reasons, Poseidon actually favoured the Greeks and it was all down to the son-killing. With that caveat in place, here we go:

Answers - first "box" (starred ones are ones I had to look up):

Why do whales jump*?
No-one knows exactly, though it's theorised that socialising is part of it, as its a far more common behaviour in pods than with lone whales.

Why are witches green?
There are theories floating around that it's to link them with death/putrefaction or plants/herbs. Personally, I think it's mostly because of the popularity of the film version of The Wizard of Oz, where the green skin was chosen partly to indicate she's a bad guy in a kid's fantasy world, and partly because it helped demonstrate their new Technicolour technology.

Why are there mirrors above beds? Ask your parents when you're older. Or don't, since you'll probably work it out by yourself by then. If you mean on the wall behind beds, I've never really seen this as common, but mirrors help to give the impression that the room is larger than it actually is.

Why do I say uh? This is a phenomenon called "speech dysfluency". Again, no definitive answer but often explained as placeholders while you struggle to find the word you use next. If you mean "why uh as opposed to, say, quorpl", different languages have different dysfluencies. You say uh/um because you speak English or another language that uses the same sound for this purpose.

Why is sea salt better? It's not really, it just has a cachet to it these days as panning is a more labour-intensive process and the added expense means more exclusivity. Prior to industrialised salt-making, people wanted finer-grained salt. There's a REALLY interesting book on the subject by Mark Kurlansky, if you want to know more about the history of the stuff.

Why are there trees in the middle of fields? They provide shade for field-workers during breaks. Less relevant now with increasing mechanisation, so most are there these days because they've "always" been there, and getting rid of trees is a bitch of a job.

Why is there not a Pokemon MMO*? The creator wanted (and still wants) to encourage people to play games with one another face to face. MMOs don't work like that.

Why is there laughing in TV shows? Because comedy shows with laugh tracks have historically outperformed those without them. People might bitch about them, the same way people bitch about trailers that give away too much of the story, but market research shows that you get more butts in seats regardless of the bitching, so that's the way they do it. I believe that the data on laugh tracks is coming back differently these days, which is why they're largely fading out.

Why are there doors on the freeway? Maintenance access. That or portals to alternate realities, depending on whether you've read 1Q84.

Why are there so many svchost.exe running? Failsafing. The svchost processes handle background services for the operating system. You have a lot of them because it means that if there's an error with one service (and hence one svchost process) it doesn't bring down the whole thing. There are other ways of handling this, but this is the way that Windows chose to go.

Why aren't there any countries in Antarctica? The Antarctic Treaty of (let me look it up) 1961 disallowed signatories from taking permanent territorial sovereignty of the continent. This hasn't stopped countries claiming chunks of land (including overlapping claims like the Argentine-British annoyance) but in practice access is shared for scientific research. Tat said, I expect that if it ever became economically worthwhile to actually start exploiting the resources in Antarctica, the Treaty would go up in a puff of smoke.

Why are there scary sounds in Minecraft? Because they add to a sense of danger, which gives a bit more of a thrill to players. It also gives another incentive to avoid Creepers, as the explosion scares the bejeezus out of me every time, even without the environmental damage.

Why is there kicking in my stomach? - you know those sticks you can buy that you pee on and get one line or two? You might want to go and get one of those. And then schedule an appointment with a doctor.

Why are there two slashes after http? Syntax - it separates the protocol being used (ftp being an alternative) from the address you're looking for.

Natural harvest... A literal semen based cookbook https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

This book actually became a bit of a meme a few years back because it's so sad and she talks about her husbands death and such which spawned the idea for the book.

Subsequently it sent the prices of the book on Amazon and such skyrocketing (at least for a book) at the time.


Here's the amazon link where you can find some humours reviews on it.

I'd rather get someone I hate, because I could just buy them this.

https://www.amazon.ca/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

There is a lot of technique advice in here, which is all well and good. But these are all really basic things.
First, buy these two books:

http://www.cookingforgeeks.com/

and

http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=pd_sim_b_3


Cooking is chemistry and art. It is chemistry not just in mixing things, but in how meat is cooked, and veggies brown. Those two books present the science of cooking, basic techniques, as well as some very advanced techniques. For the reddit crowd, they're perfect.


Learn what temperatures oils smoke at. (Smoke means turn dark and start smoking... oil at this point tastes nasty and makes whatever you're cooking in it disgusting.)
Learn how much fat by weight is in butter, margarine, sour cream, cream cheese, etc. Learn how much moisture is in each. These factors affect how they affect your recipe. So if you replace them, you will have different results.


A key example of this is cookies.
A very basic cookie recipe is 1 part sugar: 2 parts fat: 3 parts flour.
So this means 1 tablespoon of sugar to two tablespoons of butter to three tablespoons of flour. Adjusting this ratio in minute ways produces dramatically different cookies.


Add a bit more fat(in poppyseeds which are 75% fat by volume, and the fat renders out in the oven...) and the cookies become creamier.

Add some more flour, and they become stiffer.

Add more sugar and they become gooey.

Change the butter to lard, and it will be like increasing the fat.


Spices are volatile and under heat, they break down. So for stuff that is cooked for a long time, add the spices at the very end of the cook time.

Understand the physics of heating things. When you apply heat from the outside in, this creates a heat gradient. The length of time you apply the heat is how the meat becomes cooked. This is how you can burn a steak and still have it be raw in the center. It takes time for that heat to move, especially in thick steaks.

Learn the science behind techniques, and you will become a better cook. For example, to make a clear carrot-based stock, don't expose it to sunlight. Or, duck confit: the fat molecules are too big to get into the meat so all you're really doing is dry-cooking the meat with an efficient heat conductor. Cartilage and connective tissue turn to gelatin under heat and moisture. Absent moisture, the connective tissue becomes brittle.

My favorite recipe I made using science I learned:
Three day roast beef or: Pulled Beef.
-Marinate the roast in a 1:3 ratio of acids and oils. Only hot spices will be absorbed by the meat at this point, like pepper or garlic. Onion is too delicate. Do this for 24 hours in the fridge.

-Braise for another 8 hours on low in low-salt beef stock. Add some wine, shallots, carrots, garlic, and other spices. I like using dry mustard at this point for an added accent to the meat.

-Let the roast cool and chill in the fridge overnight. Reserve and chill the braising stock for gravy.

-Preheat oven to 300f

-Roast the beef for about 3-4 hours or until the center is hot.

-The braising stock will now have solidified lumps of beef fat floating on top. Use these with an equal amount of flour to make a basic roux. Brown the roux on medium, and add the braising stock on high, stirring vigorously. Add as much or as little stock as you need to the gravy. The gravy will thicken as the water boils off.

-Serve with side dishes such as roasted potatoes in thyme and rosemary.

What this does is produces fully cooked and flavourful beef, which retains its shape(isn't soggy), but is never tough to chew. This is because the cartilage has become gelatin, and chilling it overnight sets the gelatin. The gelatin helps the beef hold its shape, but is significantly less chewy than the original connective tissue.
Learn how to make basic sauces. Every sauce has as its base, a roux. Roux is basically a mixture of flour and oil, and browned or not browned. Add your desired liquid (1 tablespoon of flour = 1 cup of liquid) and stir.

Dairy will form a 'scum' if you heat at too high of a temperature. This is the origin of the word 'scum'. So heat it at low temperatures, with lots of stirring.

Always sear your meat on a very hot pan before you roast or broil your meat. This produces thousands of amazingly tasting chemicals that will add some flavour to your end result.

You rest your meat because its like a vessel of water under pressure. Heat = pressure. As the pressure lets off, the juices settle and won't squirt out as soon as you cut the meat. This ensures your meat will stay moist and flavourful.

Also: FIRST POST ON REDDIT.

For a fun read, I love The Disappearing Spoon.

For a while, I've been meaning to read Salt which is another fun read.

I also just love the Periodic Table of Videos YouTube channel for other fun stuff.

Textbook-wise, you can't beat Stumm and Morgan or Metcalf and Eddy for your water chemistry/water treatment needs.

I'm just gonna leave this here: http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Well I saw her reading this and she asked me to provide some ingredients.

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

here are the amazon customer reviews for the book, which are an absolute goldmine in their own rite.

You joke vargas, but there's actually [a cook-book out there just for semen-based recipes.](http://www.amazon.ca/Natural-Harvest-Collection-Semen-Based-Recipes/dp/1481227041 "I recommend the cream cheese cake")

Here's some more resources:

Natural Harvest

Semenology

Possibly the best review of the book by Kyle Kruczek.

Have you ever heard of this?https://www.amazon.es/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Ah yes, the Natural Harvest.

1. My username belongs in your username.
   
   
2. There are ways to make someone swallow without knowing https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041 - great for when the mother in law visits!
   
   

There's a strong argument that the US Government is responsible for creating the obesity epidemic in the first place, so in so far as it needs to reverse the damage it's caused with incorrect dietary guidelines, then yes.

Here's the gist of the problem: During the 1960s and 1970s, there was much concern about the high rate of heart disease in the United States. Policy makers developed dietary recommendations in the late 70s early 80s based on what turned out to be a very poor understanding of what causes heart disease. These recommendations called for a low-fat diet, which over the last 3 decades has contributed to an enormous increase in the amount of carbohydrates we consume. Studies are beginning to show that fat was not the culprit at all, and that high carbohydrate diets are actually to blame for the obesity epidemic.

Sources: Good Calories Bad Calories,, The Big Fat Surprise, and The Art and Science of Low Carbohydrate Living.

While those are amazing, you should check out the reviews for the book OP linked:

https://www.amazon.com/Microwave-Cooking-One-Marie-Smith/dp/1565546660

> "I originally bought this book as part of my suicide plans."

Natural Harvest: A Collection of Semen-Based Recipes https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_apa_i_gYNmDbVZMN7S8

You've never heard of Natural Harvest?

I am a soldier who has to work to keep slim. As a result, I've educated myself some about nutrition, and there are a few things that I've found work.

First off, at 600+ lbs, you should consider seeing a doctor to see whether a hormonal imbalance of some sort is driving your weight gain. A thyroid disorder is entirely capable of driving that sort of gain. You should also consider seeing a physician that specializes in this sort of weight issue, because weight loss at those weights can come with special medical requirements.

You also need to psychologically steel yourself--not for the hunger, or for the work, but rather for how long becoming slim is actually going to take. I am currently helping one of my soldiers lose weight, and it's a constant battle to make this person understand the weight will not all come off in one month. You said you lost weight, but then would gain it all back. As one who has been there, I can tell you it's a result of losing sight of your milestones and goals, and falling back on the habits that got you where you are in the first place.

You also need to arm yourself with knowledge: LEARN HOW YOUR BODY WORKS! If I could recommend a single book that would really get you on the way, it'd be You On A Diet by Doctors Roizen and Oz. A close second would be Why We Get Fat and What We Can Do About It by Gary Taubes. These two books will give you great insight into how your body works, down to details like what foods will sate your hunger pangs and which will cause your body to accumulate fat. One of the most insightful things I learned from these books is that it is possible for your body to be starving, even as you get fat. Please read these two books. Hell, I'll even purchase them and send them to you if you promise me you'll read them.

One key piece of knowledge is calories in, calories out. While there is a lot of nuance to this, at the end of the day I've found that counting calories gives me predictable results. READ THIS, IT'S IMPORTANT:
YOU NEED ABOUT 2,000 CALORIES PER DAY TO LIVE
ONE POUND OF FAT CONTAINS 3,500 CALORIES
IF YOU RESTRICT YOUR DIET TO 1,500 CALORIES PER DAY (NO CHEATING), I PROMISE YOU WILL LOSE FOUR POUNDS PER MONTH

4-8 lbs per month is considered a good rate of loss. Keep in mind, that means that it'll take you a long time to drop. Generally, dietitians recommend not pushing it more than that because it saps your willpower over the long haul to wring your body any more than that. It is entirely possible you may lose more weight on a slight calorie restriction because, pending the diagnosis of a disorder, your body WANTS to lose that weight.

Just remember, though, losing 8 lbs per month is 96 lbs per year. Even making good progress will take a while.

Other things: consider becoming a vegetarian--it is a lot harder to overconsume. Also, get a multivitamin in every day.

It helps to have a support network to keep you motivated. Set those small, achievable milestones, such as "this month I will lose four pounds," and let people know when you meet those goals, and make sure it is positive people that will allow you to celebrate and celebrate it with you.

It will take time, but it is entirely possible to get there. I truly hope that the motivation to see your nephew and niece grow up will give you the strength to put what I've talked about into action. It will take time...years, even, but as long as you can keep the small achievements in mind and within reach, all will be okay.

Godspeed.

On Food and Cooking by Harold McGee is highly regarded as a comprehensive background for history, and science of food. It does not have any recipes though.

So a few off the top of my head:

1. The Professional Chef. Geared towards professional chefs but a great resource.
   
   
2. On Food and Cooking. A classic. Not really a 'cookbook' per se but rather a book that discusses history and food science.
   
   
3. The now out-of-print Williams and Sonoma Mastering Series. Specifically, their book on sauces - the others are solid but not quite as good. Those books were how I personally learned to cook. (still can find used)
   
   
4. The Flavor Bible. Obligatory. Eventually you grow out of it a bit, but it's still a great resource to have around.
   
   
5. Flour Water Salt Yeast. I just got this book recently this last Christmas, and I've been enjoying it quite a bit.

How to Cook Anything replaced Joy of Cooking as my favorite general cooking reference.

Need to know how long to steam a artichoke, or the ratio of stock to rice in risotto, or what to do with that random ingredient you bought at the store. It's got all the basics covered.

He got that info from this post incase you’d like to learn more.

In the comments of that post, someone also shared a legit 62-page semen cookbook.

A lot of people apparently

....and after that, he'll need this.

The recipe is probably in this cookbook. https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_awdb_t1_aVUIBb0FEVSMZ

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

Check out The Foodlab from Seriouseats. It wont really teach you the basics, but their recipes explain HOW and WHY certain things work and certain things dont.

Also check out /r/cookingforbeginners

And if you wanna know what flavors go well together, check this out. Great book.

Customers Who Bought This Item Also Bought: Microwave Cooking for One

Leave a copy of this book - Natural Harvest cooking with semen - YUMMY! out on the side in a place where she will see it when she goes in the bathroom.

When you come home, tell her you've just gotten a great new cooking book and are looking forward to trying out the recipes and ask if she wants to come over for dinner.

Adult baby play giant diapers are always good.

Find out her favorite TV show and find a kinky version of the main character's signature clothing (if applicable), then hang it on a coathanger in the bathroom.

See if you can get a male friend to pose in bed with you and your husband... and put the pictures up on the bathroom mirror, next to the tube of half empty, sticky finger print covered lube.

They absolutely are--google "highways" and "indian trails" and you can find twenty local news articles about it from various locales in the United States. We built highways, and eventually big interstates, on top of the roads that we built on conveniently established tracks stomped down (and eventually ridden on, after horses were introduced) by Native Americans. Those Native Americans were, similarly, walking on top of game trails, which often went between important resource locations, like a good spring--or according to Mark Kurlansky, salt licks--or through or around obstacles in efficient ways.

We're driving 75mph on top of old, paved-over game trails. Not just deer, but buffalo or lots of other herd creatures--some of them may have been established previously by now-extinct megafauna. If the Interstate seems to not go exactly where you want it to, blame the woolly mammoths.

Oh, similarly, if you like this sort of thing, check out Craig McClain's instant-classic piece about how modern U.S. Presidential Elections are influenced by a 100-million-year-old coastline!

I'm a huge fan of Mark Bittman's How to Cook Everything. He presents basic techniques for almost any ingredient imaginable and then shows you how to branch out from there. I've learned how to improvise as a home cook with this book.

How to Cook Everything and How to Cook Everything: Basics by Mark Bittman

A friend once got gifted a cooking book.. for cocking with sperm...

https://www.amazon.de/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Try The Flavor Bible! It helped me go from using recipes to making dishes on the fly out of what I had on hand and helped me come up with new recipes based on exciting food combinations I read about.

http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400

Let me introduce you to Natural Harvest!

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

> As of today i have given up all sodas and am drinking nothing but water

That's a great start!

Empower yourself with keto knowledge and read the FAQ's as per the other responders messages.

My humble opinion: Concentrate on the diet/lifestyle change. Worry about exercise later when you are in the 210/215 range. (I'm biased kuz that's what I did).

Check in here regularly as we love seeing progress and cheering you on. At your size we've seen several people drop 20lbs/month for the first 5 months. Don't expect that kind of loss but it can happen.

I was 265, I'm now 202. I never thought I'd lose the flab - I despised the idea of starving to lose it and eating nothing but crackers & lettuce. I stumbled upon /r/keto in a foodporn post and fell in love.

Don't get discouraged if you "stall". I've been stuck in the same spot for a while now but my waist is shrinking and I'm getting more definition to my body and my BF% is dropping. The scale is often a lying whore.

I would recommend getting hooked up with MFP for your first month and if you feel like you've fallen off the wagon. Set up the MFP macros to suite a keto diet.

Reading:
Why we get Fat and what to do about it by Gary Taubes

this book is referenced many times in the FAQ references.

Also try The Art and Science of Low Carbohydrate Living


Definitely read/visit all the links in the side bar.

Also, when we say "macros" we mean your ratio of calories from fat/protein/carbs.
For keto, you want 65% of your calories to come from fat, 30% to come from protein, or 5% (20g or less per day) to come from carbohydrates, mainly leafy green vegetables and broccoli/cauliflower (and others).

It is from a book called "Ratio" by Michael Ruhlman.

http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/

You could see her gag a bit when she takes the bite.

I hope she got loads of money for that.

Edit: see also: Book 1 and book 2

Here's a great book

On Food and Cooking: The Science and Lore of Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012

Cooking for Geeks
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=pd_sim_b_3?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR

*The Science of Good Cooking
http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=pd_sim_b_1?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR

On Food and Cooking is pretty popular when it comes to understanding the transformations that foods undergo. It's not a cookbook per se but it's pretty heavy on the science of stuff. I used it as a sole resource for a short paper I wrote in eggs a couple semesters back. It might not be the most enjoyable read but it sure is informative.

Behold, the Gastronomicon

Okay, I'm gonna give you the "you don't need lessons to home brew" lesson.

First, it's easy. It's easy as hell. All you're doing is boiling sugar, hops, and water, cooling it down, and adding yeast. You can buy the sugar (known as malt extract) in cans, so you don't even have to mess with grains. Later, you can get into creating your own extract (and recipes) with grains and a mashtun, but malt extract is step one.

Second, go buy "How To Brew" by John Palmer. It's the bible of home brewing books. You might see others, like "The Joy of Home Brewing" by Charlie Papazian, but start with Palmer's book. It's more recent, and I feel like it's written to grow with you. Once you get past the extract batch and go to steeping with grains, he's got a chapter on that. Once you go from steeping with grains to "mini-mash" (where you make half a batch of extract and make up the rest with malt extract) he's got a chapter for that. When you've been brewing for 5 years and you go "man, I want to figure out what's up with my water and how I can make it better," he's got a chapter on that.

Third, listen to brewing podcasts. I would highly recommend the Brewing Network. John Palmer (the guy I just talked about) and Jamil Zainasheff (he wrote another prominent brewing guide called Brewing Classic Styles) both appear on there, and in fact have a show together called "Brew Strong." The early episodes of the Session are also great, they've gotten away from home brew in later years, but are making a return to it currently. Doctor Homebrew is great when you're ready to start competing, and Lunch Meet is fun as hell and has nothing to do with beer. Seriously, I've learned more from the BN than I have from reading How To Brew cover to cover. They've got a way of talking about things that makes it fairly easy to understand.

Fourth, some equipment advice. When you buy a kettle, you'll be tempted to save a few bucks and buy a 5 gallon kettle. Spend the extra 20-30 bucks and buy a 7 to 10 gallon aluminum kettle. The biggest problem you're going to have in the beginning is sanitation. If you're boiling your beer in a concentrated boil, where you boil 3 gallons and add 2 once the boil is over, you're gonna have a bad time. Just do a "full wort" boil, where you boil everything, transfer it to your fermenter, and add your yeast. There are so many things that can go wrong in fermentation, and they're all caused by bacteria and wild yeast. Boiling the whole shebang at once decreases those chances greatly.

I would recommend finding someone who might be into brewing beer, selling them real hard on it, and at least having a buddy on brew day, if not someone you share equipment and costs with. Cleanup is easily the biggest killer for most people in the hobby, and having two people to mop, sanitize bottles, and scrub the kettle when it's all said and done can really make the difference.

Also, the homebrewing subreddit here is fantastically helpful. I'd start with /r/homebrewing and Palmer's book, and work your way up.

I match with this woman who is slightly older than me, in her early 30's. Very hot body, not really my type face-wise but undeniably cute; she seems to have A LOT of personality from her profile, and I have never been on a date with a woman 4 years older than me, so why the hell not? We chat a bit and move on to whatsapp. The pics she starts sending are out of this world: wearing exotic wigs, homemade costumes, zombie makeup... Keep in mind I have not asked for pics at all.

She makes up an insane story as she goes: how she was a peasant rice farmer (and sure enough, she provides a pic of her dressed as if she was a rice farmer, in what looks like a field...), how one day she was abducted by jacuzzi aliens (and sure enough, she sends a pic of her glowing green in the dark in a swimming pool...), how the leader of the aliens was a dark lord (and sure enough, she sends me a pic of her ex to illustrate, with edits and filters to make him look evil), and so on... You get the idea. Let's just say I am extremely confused, so I decide to double down on the insanity and send completely outrageous pics of myself in various costumes, before suggesting we meet up to make a recipe from this book Natural Harvest, as a cooking activity. She seems to love the idea and finds it really funny. We keep chatting. It all culminates with her sending me a closeup pic of her nipple with a piece of salmon in front of it. This is Harley Quinn level of crazy, but it's also a good opportunity to express my Joker side, something I don't do enough these days. She tells me she works as a nurse surrounded by many dying older people, so she's seen some shit. I think this explains at least some of her behavior. The conversation becomes more "normal" as we get to text more. Turns out she lives a few blocks away from my place, next to the BEST tapas place in the city. She apparently went once, but has no real memory of it. Hard to tell at this point if it's because she was completely stoned when she last went, or because she physically can't remember events longer than 24 hours in time. After a few more casual texts, we agree to meet the next day for tapas, midweek.

We have good food and good wine. And to my surprise, very down to Earth conversations. I expected her to show up dressed as David Bowie or something, but not at all. Almost as if she came from Planet Earth after all... She finds the food delicious, and confesses she never eats out, because what's the point, the only thing she ever eats is Soylent. After a quick google search, I am horrified. Who in their RIGHT MIND can survive on soylent, let alone LOVE IT?! She offers to have a smoke and drink at her place, so I oblige, because against all odds, we are having a pretty good time.

We make it to her place and sure enough, it does feel like the lair of a serial killer: there are random props and costumes everywhere, and the fridge is filled with tens of Soylent bottles. She asks me to try one, I do, I immediately feel like throwing up, and then we smoke. As she puts on some music, I wander around the apartment completely high, thinking about where my life is going, why am I in this place on a Wednesday night... See HERE for an existential moment of reflection about the nature of things and wtf am I doing on Tinder. Yes, these props are all hers...

We sit down, she smokes more weed (a LOT more), and then we make out and transition to the bed, where we fuck for a while. It's hot and all, and the weed makes it really smooth, to the point where it's actually pretty hard for me to orgasm. She does not seem to mind, and asks where I get my stamina from, not realizing it's the weed at work. I tell her it's because I drink a lot of green tea in the morning. We cuddle for a while, and have more down to Earth conversations. She is a really sweet girl after all. I proceed to Uber of shame at 4am and make it back to my place. I am still high as fuck.

We chat and text a bit more, but I have no intention to see her again, because soylent? Really?

the book for OP

You don't know what's bad until your friends make you something from the Natural Harvest cookbook

Edit: There’s a version for bartenders as well

You say that like fat is a bad thing.

Go read this NYT magazine article and try to claim that fat = bad... or better yet, read Good Calories, Bad Calories.

It so happens that the fat in Doritos is primarily vegetable oil, which is NOT good for you because it has a high concentration of omega-6 fatty acids. The levels of omega-6 found in industrially produced vegetable oil are far higher than what humans could have possibly consumed throughout 99% of our evolutionary history. We are exquisitely maladapted to high omega-6 intakes (especially when combined with chronic omega-3 deficiency).

I didn't check all of the Doritos varieties, but if any of them have "partially hydrogenated" vegetable oils, that's even worse... trans fats!

But, fat by itself is not a bad thing. There are dozens of different types of fat. If you read the NYT article linked above, you'll find that the very types of fat that most people fear (saturated fat) may actually be the healthiest for us.

I refer to the Flavor Bible frequently. It is a compendium of flavors that pair well together.

There isn't a particular book that I can think of that focuses on cocktail creation, but I enjoy Kevin Liu's discussion of balance in Craft Cocktails at Home and Gary Regan's discussion of drink families in The Joy of Mixology. I would start there and then move onto other books.

In terms of process, it's very situation-based. Modifying current recipes can be fun and a good jumping off point. Start by trying to make your own signature Last Word variation. Classically it would be equal parts gin, Green Chartreuse, maraschino liqueur and lime juice. I do something with equal parts rose green tea-infused gin, Liquore Strega, pear liqueur, lemon juice and chamomile-citrus bitters.

You can also think about what certain drinks have in common and try something in the same style i.e. Sidecars and Margaritas are both spirit, sweet, and sour while Manhattans and Negronis are both spirit, sweet, and bitter. The history of drink making is so long that it is highly unlikely that you'll be making something that doesn't at least slightly resemble an extant drink, whether or not you ever figure it out.

The key to a good cocktail is balance. Sweet, sour, and bitterness all help to mellow each other out. Bitters are great for this because the addition of even a small amount of bitter flavor will dull the perception of sweet and sour so that any extremes are rounded out. Sweet does the same to sour and bitter while sour does the same to the other two, though both to a lesser extent than bitterness.

Again, I highly recommend the Flavor Bible. With it you can take a spirit, see what flavors you can pick out and see what will pair well with them. Then find ingredients that can bring that flavor to the table. You can then check out the pairings for that flavor and see if the two lists have any overlap.

The more classic recipes you become familiar with, the more you'll be able to see patterns in what general drink formulas work.

Be sure to straw taste as you go to correct any issues with balance early on in the process. You should do this anyway with drinks you already know the recipes for, but it's especially important when creating so that you can tell what each ingredient is bringing to the table.

Another approach, once you have an idea of ingredients to mix, taste each on its own to get an idea of how it might play with the others and also the intensity of flavor to give you an idea of what proportions you might aim to balance intensities.

Have at least part of an idea in mind before you start pouring. Cocktails are an ephemeral art, so you won't have to live with your mistakes for long if you make a bad drink, but don't go wasting good liquor chasing after a completely unformed thought (at least not at this point).

That should be enough to get you started. Let me know if you'd like additional reading recommendations.

Source: I run the bar, train the bartenders, and write the drink menu for a successful bar/restaurant with a focus on craft cocktails.

I mean, honestly it's hard to take your question seriously. You very clearly simply haven't looked at what's available, but still wanna come here to laugh at the stupid americans that don't know bread.

You're just wrong. Crusty bread is everywhere in the US.

Walmart sells rye flour: https://www.walmart.com/search/?query=rye%20flour&cat_id=976759&typeahead=rye%20fl and spelt flour: https://www.walmart.com/search/?query=spelt%20flour&cat_id=976759&typeahead=spelt

They also sell baguettes and some other rustic style loafs, though in general for more artisan style bread you'd be better going off going to someplace other than walmart. Walmart is all about cheap and high volume stuff.

This is one of the most popular bread cookbooks in the US: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

I've been to Ken's bakery many times, and can assure you they have nice very crusty bread: https://kensartisan.com/bakery

Here's another regional chain that's popular up here: https://www.instagram.com/grandcentralbakery/

As you can see, plenty of crusty breads of all styles.

You'll be able to find similar bakeries in any city larger than about 50k people, and pretty often even in smaller towns.

Sliced sandwich bread exists for that exact purpose: it's easy to toast, and is a great for making some styles of sandwiches. Crusty rustic loaves are not somehow universally better, that's just *your* preference.

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Natural Harvest: A Collection of Semen Based Recipes

I cry laughing at these book reviews on Amazon all the time!!

http://www.amazon.com/gp/aw/d/1481227041?pc_redir=1398498772&robot_redir=1

Until about a year ago, I knew next to nothing about cooking but I've been learning. I wish I had known this stuff in college. What I did is I bought a copy of Mark Bittman's How to Cook Everything Vegetarian and went through it. The regular How to Cook Everything is also good. Both of them give you lots of really easy recipes (like how to make scrambled eggs) as well as more advanced ones if you want to serve dinner to people for example.

Also, I watched every episode of Good Eats and learned a lot from that. Most if not all of those are on YouTube. Just start with Season 1 Episode 1 and start plowing through them.

I don't prepare meat because I'm paranoid about germs, but don't let that stop you. The things I've been preparing the most are:

• Eggs: fried, scrambled, omelettes. Hands down the easiest thing.
  
  
• Sauteed, braised, boiled, or steamed vegetables. These are all very easy and once you've done it a bit you start to understand what the best method is for different vegetables and you don't even need to look in a recipe book. Most recent thing I did is sauteed plantains.
  
  
• Rice dishes. Pilaf and rice with beans/peas/other legumes are easy and nutritious.
  
  
• Soups. Things like potato leek soup, french onion soup, split pea soup, lentil soup are all very easy.
  
  
• Simple baked desserts like muffins, banana bread, apple cobber etc.
  
  If you have an oven, it's really not very hard to make your own pizza, for that matter.

Say no more fam. I only hope it means as much to you as it has meant to me.

Now's the time to point out that there's a book to answer all your salt-related questions.

Here’s a productive and nutritional solution for proper disposal.

>Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food.

I know what you should get her for Christmas.

And yes, if you are going to store it for more than a few hours, it should be kept cold, like any raw animal product.

On behalf of anyone who might possibly open your refrigerator, ever, please, after you contribute to the jar:

1. Close it and clean the outside.
   
2. Put the jar in a plastic bag, like a vegetable bag from the supermarket.
   
3. Put that in a brown paper bag.
   
4. Seal the bag with a sticker that says "medical sample" or "biohazard".
   
   And if you are using a jar that originally had food in, clean it thorough and remove the label.

Other delicious recipes

Edit: I guess it's my cake day?

Yes I do! Full disclosure, I got this recipe out of a vegan cookbook called Thug Kitchen.
 
This recipe makes a lot of cauliflower btw, probably enough for like 4-6 people, so just cut it in half if you don’t think you need that much.
 
Ingredients
2 medium heads of cauliflower
1/2 cup flour (I used all-purpose, but it doesn’t really matter what kind you use)
1/2 cup water
1/2 to 2/3 cup sriracha (depending on how much you can handle the heat)
2 teaspoons oil (I used olive, but if you’re cheap you can use pretty much any oil and it will work)
1/4 cup rice vinegar
1/2 teaspoon soy sauce
 
Directions

1. Preheat your oven to 450F and lightly grease a rimmed baking sheet. Chop up your cauliflower into bite sized florets (or just buy it pre-chopped if you’re lazy).
   
2. Whisk together the flour and water to make a smooth batter. Too chunky? Add more water. Too runny? Add more flour.
   
3. Put the cauliflower into a big bowl, toss them in the batter, and make sure they are all a little coated. There should be enough batter to get a nice coating on them. They shouldn’t be soaked and dripping, but they should all be coated.
   
4. Spread them out evenly on the baking sheet in one layer and put them into the oven for 15 minutes. Move them around and flip them halfway through to make sure all the sides get a chance to cook.
   
5. While they are baking, make the hot sauce. Combine the oil, sriracha, vinegar, and soy sauce in a small saucepan and cook on low heat until it’s warm, but not bubbling. You’re just trying to get those flavors to combine nicely, but if it starts bubbling, you might spend some time later scraping burnt hot sauce out of your pan and it will probably mess up your sauce too. Once it’s warm and combined, remove it from the heat until your cauliflower is ready.
   
6. Once the cauliflower is done cooking, take it out of the oven and put them into a big bowl. You can just use the same bowl you used to toss them in the batter before, but obviously wipe it clean before you do. Toss the cauliflower with the hot sauce mixture from the stove and get those delicious little guys nice and coated.
   
7. Put them back on the baking sheet, leaving some extra sauce in the bowl (don’t worry, we’re coming back to it) and bake for another 3 minutes.
   
8. Serve these guys warm (or room temp, I’m just a random internet dude. I can’t tell you what to do) and top with that leftover sauce, or leave it on the side in a small bowl for dipping.

> are actually a far superior source of protein — low in fat, high in minerals.
Humans did not evolve to eat a low fat diet. Eating fat does not make one fat,it's all the carbohydrates,grains and sugar in our current "diet"
http://www.amazon.com/Why-We-Get-Fat-About/dp/0307474259

I think I know what you're looking for

Here's a cook book that'll help.

Bruh

Thanks, but I'll stick with microwave cooking for one

Everyone can do it. Here is my advice:

Preparation

1. Do not jump straight in. First understand what you are doing, why and how it works, and what the risks are. Spend at least a few days on this section.
   
2. Keto In A Nutshell contains useful material. Read it.
   
3. FAQ Contains a lot of information. Read it, then read it again.
   
4. reddit.com/r/keto Contains a lot of real life questions and answers, experiences and support. Search here to see if others have had your question (they probably have).
   
5. Watch some YouTube videos on Keto. There's a lot of good stuff there.
   
6. Watch some general-audience movies about eating better. I recommend FatHead and That Sugar Film as starting points.
   
7. Get a good book. I recommend The Art and Science of Low Carbohydrate Living, and The Big Fat Surprise
   
8. Be aware that there is a lot of conflicting information on the internet, and not everyone knows everything.
   
   

   Planning
   

9. Commit to a 30 day trial period. Weigh yourself and take a candid profile selfie as your starting point. If you want, you can get blood drawn and have the LDL/HDL/Triglyceride values as your starting point.
   
10. Give away all the sugar and flour, cereals and pasta you have in your house. You don't need them and they will be temptations.
    
11. Consider any trips you have during this time. You will need containers to take your own food with you.
    
12. Take a look at /r/mealprepsunday - many people on keto like to do their weekly shopping and preparation at the weekend.
    
13. Take a look at the Keto Calculator, play around with it and get your values. Plug these into MyFitnessPal or some other tracker, so that you can track everything you consume.
    
14. Think about your habits. Do you drink sugary drinks? Are you a bread addict? What will you do instead? Don't be surprised about this.
    
15. Get familiar with the macronutrient content of foods. This site http://nutritiondata.self.com/ helped me.
    
    

    Grocery shopping
    

16. Green leafy vegetables, cauliflower are always going to be needed
    
17. Eggs (fried, scrambled, devilled, poached, boiled...) are your friends
    
18. Meats and organ meats of all kinds, especially the fatty cuts are the best.
    
19. Butter, ghee, lard, tallow, olive oil are some of your better choices for fats
    
20. Many people do well with cheese, greek yogurt, full fat cottage cheese etc.
    
21. Bones for making broth
    
22. Take a look at (cheap) electrolyte salts for supplementing during your 30day trial.
    
    

    Doing
    

23. Don't accept meals / cookies / doughnots / cake from family and co-workers. Your response could be "I'm reducing my sugar intake".
    
24. Don't go hungry. It will take a few days for the natural satiety of this diet to take effect.
    
25. Eat a traditional 3 meals a day. Only skip a meal if you are confident you can make it to the next meal. Don't add additional meals or snacks. Don't get side tracked by all the talk of fasting. Fasting is not mandatory.
    
26. Track your food intake honestly in a food tracking app or tool. This includes calories, but is more useful to you as a history of what caused satiety and what caused hunger.
    
27. Focus on high fat, low carb food items such as eggs, avocados, meat as being the center of your meal, with veggies filling out the plate for taste and volume.
    
28. Never drink anything with calories. You are going to be a tea-totaller during this month. Black coffee and teas are fine, as is water.
    
29. You may test your pee with ketostix if you wish, during the initial period, but there are problems with this kind of testing. Also: don't tell us about your results.
    
30. keep a journal of your sleeping habits, dream intensity, well-being, energy levels, hunger levels etc.
    
    

    Correcting
    

31. If things are not going as planned, ask here for advice. Especially:
    
32. Skin rashes or zit outbreaks, racing heart, headaches, lethargy.
    
33. If you eat something you shouldn't have, don't worry. Figure out what your kryptonite is and plan for a better response next time.
    
    Good luck!
    
    
    
    
    
    
    

Back to Basics: "On Food & Cooking" by Harold McGee. When a recipe works, or doesn't work, and you want to know why? This is the place to find the answers.

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1467030185&sr=8-1&keywords=on+food+and+cooking

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

There is a cookbook (Natural Harvest: A collection of semen-based recipes https://www.amazon.com/dp/1481227041/) that you might want to check out. Maybe buy it as a surprise for him and let him know you want to give it a try

I always found many vegetarian cookbooks to be an exercise in how much eggs and cheese you can cram into something.

That said, I prefer to buy vegan cookbooks and if something looks a little too ridiculous (using nuts that only grow on the west side of a single Peruvian mountain isn't my thing), I just sub back in the non vegan stuff.

I also eat strict vegetarian most of the time, so it's not as much of a stretch for me.

So, that said, get her the Veganomicon. That vegan moussaka is to die for. (Just polish off the rest of the wine yourself!)

The Flavor Bible gets thrown around a lot, but for good reason. It's a great resource when trying to formulate your own recipe. It focuses on things like which foods have affinities for other foods, seasonality, and sensations different foods have. It's a great thing to page through when you have whatever the equivalent of writer's block is for cooks.

There’s an author who has a couple of recipe books out, one for food and the other for drinks... all for cooking with semen.

So, apparently it’s a thing 🤢

If you are curious, but don’t trust my link (it’s to the book on amazon), you can google Natural Harvest by Paul Photenhauer. The vast majority of reviewers are being campy or explicitly state they bought the book as a joke, but the author is very serious about it.

Video of him making the “Macho Mojito”

This'll go perfect with the recipe book!

Check out this book, it will completely change your mind!

If you like his take on food science, definitely read On Food and Cooking: The Science and Lore of the Kitchen by Harry McGee. It'll change your life.

On Food And Cooking is a MUST in any kitchen, maybe the only non-recipe-dedicated cookbook you'll ever need. The culinary school I took a few classes at recently, the Institute of Culinary Education in NYC, highly recommends this; even Per Se, the #1 restaurant in the US, #6 in the world, keeps a tattered copy in their restaurant. With 800 pages, it explains so much of the science, history, and tips behind practically everything culinary related that you need to know. The book is really a staple.

Cooking for Geeks is similar, but I feel OFaC is more all-encompassing.

Here, some recipes for you.

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Idk if this is what the other redditor was talking about, but amazon has a listing for "Natural Harvest"; https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041


I highly recommend reading some of the available pages. It's hilarious, especially at the desserts section.

Clayton's Coleslaw, Mike's Macadamian-Crusted Trout, Timmy's Lincecum-based meals.

You don't need a bread machine you have an oven. Bread has 4 ingredients: flour, water, salt, and yeast. The variety of breads you can make by varying the ratios of these ingredients, the length of the ferment, and cook time is staggering.

Highly recoomend: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_YlgXDbTMY87DP

1. How to Cook Everything
   
   
2. Mastering the Art of French Cooking

here's where I break out my copy of The Flavor Bible:

SWEET POTATO Flavor Affinities

1. allspice + Cinnamon + Ginger
   
   
2. apples + sage
   
   
3. bacon + onions + rosemary
   
   
4. chile peppers + lemon zest
   
   
5. chorizo sausage + orange
   
   
6. cilantro + lime juice
   
   
7. kale + prosciutto
   
   
8. maple syrup + pecans
   
   yes I know the first 2 don't really fit with what you may traditionally think of when you think of soup. But #3, #4 and #7 sound really good.
   

They have more information in [this book] (https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041)!

This may be useful as well.

http://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926

http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500

Name: Paul

Age: 25

Location: Minneapolis

Pics (of you, pets, whatever etc.,) http://i.imgur.com/yi0rf7P.jpg (It was for grindr and my only recent pic, please don't judge!)

Instagram/snapchat/other social media: https://www.instagram.com/morelikebrocialism/


What are your plans for Valentine's day?

• No idea, probably game with another single friend
  
  Is there anything you're looking forward to this month?
  
  
• Not quite in this month but the release of the Nintendo Switch and Breath of the Wild!
  
  What TV shows are you looking forward to having come back on for the spring?
  
  
• Very much looking forward to Legion, it seems like there are a ton of great shows coming out soon though
  
  What's one good recipe you would like to share?
  
  
• Not a recipe but a book. If you like baking artisan bread check out this book, it's incredibly well written and helpful: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
  
  What are you currently listening to/watching/reading?
  
  
• Just started reading Capitalist Realism by Mark Fisher and it is very insightful and provocative http://www.zero-books.net/books/capitalist-realism
  
  In your opinion, what is the superior pet?
  
  
• Dogs, obviously
  
  What is one subreddit you think everyone should check out?
  
  
• I will revisit this one later

This will get you started

This guy is pretty incredible. I've been talking with him, and he's helping guide me through the process a little. I plan on doing an exchange with him if I come out with anything viable.

This is the next step

I haven't read this yet, but it's on the docket.

Past those, you start to get into some serious microbiology texts that I'll leave my sister (who just graduated from Cornell University in biology, with a focus on fungi) and just ask her for advice.

This.

• The Food Lab: Cooking Through Science by Kenji Lopez-Alt
  
• On Food and Cooking by Harold McGee
  
• The Flavor Bible
  

On Food and Cooking

This is probably your best bet to understanding what is going on when you cook. There are food chemistry textbooks out there but they can be pricey and you may need a significant chemistry background to understand them.

Probably this.

Flavor Bible. It has some recipes but the main thing is an index of food ingeredients with flavors that go with them. E.g., look up salmon and it will tell you dill, lemon, and a long list of other stuff compliments it. It's helped me put together combinations and experiments I wouldn't have thought of.

The Flavor Bible, however, is an excellent resource.

www.northernbrewer.com is a great source for brewing equipment and ingredients. They only charge a flat shipping fee and a lot of the equipment is bulky, so it might be a good idea to get everything at once from them.

Here's a basic starter set for brewing beer. It has all the tools you need to get started (minus bottles, but I think he can find his own). It also comes with an instructional DVD, as well as 3 different starting recipe kits. If he likes porters, I'd recommend the Caribou Slobber.

You can also browse for ingredient kits and recipes for different beers. Make sure you look for "extract recipe kits." You can browse this list for a beer he might like.. Remember, each batch will give you 5 gallons of beer (usually).

Also, for books, definitely check this one out. Essential literature for a homebrewer.

I'll just leave this here.

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
>Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cookbook!

Great tips like this and more can be found in 'Natural Harvest - A collection of semen based recipes' available from Amazon
https://www.amazon.co.uk/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

It's not real

(But actually it really is)

Dear god, nobody show Ignis this

Veganomicon and Thug Kitchen have given me about 80% of my meals since I got them. They are both great.

Recipe and techniques taken directly from the ever-popular FWSY by Ken Forkish. This was my first attempt at the Overnight Country Blonde, and I was really happy with how this loaf turned out!

https://www.amazon.com/gp/aw/d/1565546660/ref=mp_s_a_1_1?ie=UTF8&qid=1498696601&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=microwave+cooking+for+one&dpPl=1&dpID=51KJKZ01YZL&ref=plSrch

I got this one: "Microwave Cooking for One" for my son for a gag gift.

He said I was savage.

But the Amazon reviews made me larf.

Veganomicon is a good one: http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

But, there's no perfect cookbook. I do the majority of my cooking by searching for a recipe online and adding the word "vegan". I highly recommend watching Earthlings -- it's more effective at ending meat cravings than any recipe book.

Nice loaf! People are also often referencing the Ken Forkish book called “Flour, Water, Salt, Yeast.” 🍞🥖

Where do you think they got those ideas from?

[here's a cookbook for you] (http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041)

This may be helpful

The Flavor Bible isn't really what you're asking for, but it might be useful. https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_2?ie=UTF8&qid=1520779413&sr=8-2&keywords=the+flavor+bible

We try to shy away from cookbook recommendations, but you will hear it any number of times:

1. Harold McGee On Food and Cooking.
   
   
2. Modernist Cuisine by Nathan Myhrvold. Myhrvold is considered by many, including the undersigned, to be a wretched patent troll so I won't give him any money.

Pie in the sky. Joy of Cooking.

Realistic between time and bankroll. A man a plan a can and it's follow up

Edit parentheses can suck it.

The flavor bible is great

http://www.amazon.com/gp/aw/d/0316118400?pc_redir=1412571018&robot_redir=1

Anyone else who wants to get this, buy this instead:

http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

It's like 1/10 the price (edit: I guess more like 1/30th), has all the interesting technical data and science you want, doesn't obsess with boiling everything in a bag, and doesn't have any stupid cutaways of dutch ovens so you can "see what's inside" (you know another way to see what's inside a dutch oven? open it).

Harold McGee's book On Food and Cooking is a go-to book for amateurs and professionals alike.

He might also like Cooking for Geeks, The Science of Good Cooking and On Food and Cooking: The Science and Lore of the Kitchen.

I've only read the first, but I've heard good things about all three.

The Joy of Cooking a classic cookbook that never goes out of date. I learned to cook with my mother's copy.

thought everyone on 4chan owned a copy

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

https://www.amazon.co.uk/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=nodl_

Holy smokes! I almost didn't send my Dunkelweizen in, because I didn't think it was very good.

Here are all the details about the two winners, in case anyone is curious (I can also post this somewhere else, too):

• It was my first time making both styles (Saison and Dunkelweizen)
  
• I did 10 liter (2.6 gal) brew-in-a-bag batches, both with dry yeast
  
• Both recipes were from Brewing Classic Styles, but I subbed and tweaked ingredients based on what I had available.
  
• I used Bru'n Water for my water adjustments (Martin's actually in my homebrew club), and did my grain and hop calculations by hand.
  
  Anyway, the recipes:
  
  Walla Walla, Wallonia (Saison)
  
  Fermentables:
  
  
• 80% Avangard Pilsner
  
• 8% Table Sugar
  
• 6% Briess White Wheat
  
• 6% Avangard Light Munich
  
• 1% Dingeman Cara 45
  
  Hops/Boil:
  
  
• 60: 27 IBU German Tradition
  
• 20: Irish Moss
  
• 20: Yeast Nutrient
  
• 0: 0.75 oz German Tradition (for 5 gal)
  
• Dry: 0.75 oz German Tradition (for 5 gal)
  
  90 min mash at 147F
  
  60 min boil
  
  Yeast: Danstar Belle Saison
  
  Water Profile: Bru'n Water Yellow Balanced
  
  Der Onkel (Dunkelweizen)
  
  Fermentables:
  
  
• 54% Briess White Wheat
  
• 24% Avangard Light Munich
  
• 16% Avangard Pilsner
  
• 3% Dingeman Special B
  
• 3% Briess Crystal 40
  
• 1% Weyermann Carafa II Special
  
  Hops/Boil:
  
  
• 60: 16 IBU German Tradition
  
• 20: Irish Moss
  
• 20: Yeast Nutrient
  
  60 min mash at 152F
  
  60 min boil
  
  Yeast: Safbrew WB-06
  
  Water Profile: Bru'n Water Brown Full
  
  
  If anyone has any questions, let me know. What a great competition!
  
  Jimmy

The two Phinney/Volek books.

One. Two.

It's a bit older, but still a classic in our house - The Vegetarian Epicure. Or, as we call it, "The Veggie Epi."

My husband and I have since gone completely vegan and the Veganomicon is seriously one of the best cookbooks ever - everything I've made out of it has been a hit (even with not veggie/vegan friends). (The Mushroom Gravy recipe is just incredible!!)

I highly recommend the Thug Kitchen cookbook! If you like to watch recipe videos, I recommend [Cheap Lazy Vegan]
(https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A), Mommy Tang, Caitlin Shoemaker, A Chill Vegan, and The Happy Pear.

Even a lot of /r/keto people will agree that calorie counting matters. The difference is that a ketogenic diet is fat burning and muscle sparing. Secondly, there has been a lot of research showing that a fat-adapted metabolism is much more energy efficient than a carb adapted metabolism. EDIT I simply meant that I can eat less food per volume to get the same day to day energy has a low fat, high carb diet.

Carbs are needed for PERFORMANCE. Sprinting, heavy lifting (muscle growth), and competitive situations. Couch potatoes and weekend warriors do not need carbs to lead an active lifestyle.

I do not have any links to the research but I would suggest anyone interested read The Art and Science of Low Carbohydrate Living and The Art and Science of Low Carbohydrate Performance. They are very technical and in depth with the science.

Now, to get off my soapbox, I think it is also silly to be a militant no carber. Everyone needs to enjoy beer and pizza now and then.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_Hn7IDbF2MEGRN

Edit: it mostly focuses on bread

Quick recommendations for cookbooks/websites (I'm fully plant-based so these don't include dairy but I still recommend because the recipes are so good):

• Thug Kitchen(any of the three)
  
• Minimalist Baker
  
• Happy Cow (if you have to eat out, this website is a lifesaver)
  
  ​
  
  Minimalist Baker is my favorite so far as all of her recipes have been amazing.

When I started out, I relied most of the Fannie Farmer cookbook, to be honest, but something like The Joy of Cooking, Bittman's How To Cook Everything or Alton Brown's I'm Just Here for the Food would be good, too. Joy is classic, simple recipes with clear instructions, aimed at beginners. Brown is excellent at explaining the science behind why reciepes work the way they do. Bittman emphasizes showing a technique, then showing lots of simple variations, allowing you to learn a skill and then apply it to different ingredients.

You might also take a look at Rhulman's Ratio --- for a certain sort of personaility, that book can be like a lightbulb going off. It's all about the common principles that underlay many sorts of recipes. Some people find it too abstract, especially if they're just starting (most actual recipes break his rules a little, one way or another), but if you're more of an abstract logical thinker it can be quite helpful.

But cooking in general can be quite diffucult to pick up from books --- techniques that are quite simple to demonstrate can be super difficult to describe. Youtube/the internet can be your friend, here --- Jacques Pepin, America's Test Kitchen, and Good Eats are all good at demonstrating and explaining technique. Check out the Food Wishes youtube channel, too --- Chef John is a former culinary instructor, and he demostrates a lot of classic techniques in the reciepes he does.

At the end of the day though, cooking's like Carnigie Hall. Think of stuff you like to eat, find a recipe for that stuff, and just go for it. If you start off making things you know and like, then it will be easier to tell if you're getting it right as you go along, and that I think is the most crucial and most difficult part of becoming a skilled cook --- being able to tell when something's ready vs. when it needs 5 more minutes, being able to tell if the batter looks right before you cook it, if something needs more seasoning and if so what kind. All that's mostly a karate kid, wax on, wax off thing --- you just got to keep making stuff in order to have the experience to tell when something's right.

I can't believe Joy Of Cooking has not been mentioned yet. This book (I have a 10 year old copy) is my go to reference for almost anything I ever want to know how to cook and any ingredient I want to learn how to use.

How to Cook Everything by Mark Bittman

Ask and ye shall recieve.

Mhmm, totally.

You may find inspiration here!

Recipe source?

I also enjoy history of food books. However, not all of them have the cookbook aspect to them. Here are a few, I’ve read:

Milk: The Surprising Story...

Salt

Consider the Fork

>the DEFINITIVE regiment

http://www.amazon.com/Complete-Joy-Homebrewing-Third/dp/0060531053

Get to work, son.

I'm a very visual learner, so I got good by watching Julia Child. She regularly peppers her shows with advice about how to get good at something, and how to customise a recipe when things go wrong, or when you want to switch things up a bit. She's got a decidedly French leaning, but French food is a very good place to start anyway. The full set of DVDs of The French Chef can get had for about $50 from ebay.

There's an episode where she was featuring four recipes for potatoes. She was trying to make a potato cake type of thing. She'd added plenty of butter to the pan, and threw in the boiled lightly crushed potatoes. She didn't let it set for a very long time, but tried to flip the whole thing over in one piece. Half of it ended up on the stove. Without skipping a beat, she scooped it off the stove, threw it back in the pan, and said the iconic line "When you're alone in the kitchen, who's going to see?" She then proceeded to dump it into a dish, throw in a load of cream and a few cubes of cheese, and instructed you to let it hang out under the broiler so that it gets bubbly and crisped up. She mentioned that you shouldn't ever apologise for how something came out, and just carry on as if that new thing is what you'd intended all along.

Whenever she had the ability to do so, she'd show you how to do something from scratch, including how to filet a fish, how to separate out a whole chicken, and how to break down larger steaks into serving sized portions. And, because you're watching her do it all for you, you get an idea of what it is you're looking for, step by step.

Another great resource (although their recipes are white, and tend towards the bland) is America's Test Kitchen's TV Show cookbook. On the show itself, they don't go into technique very much, but they certainly do so in the book. There are large, colourful pictures about how each step of the cooking process should look, and hundreds of recipes to try out. They thoroughly test out each recipe repeatedly, using tools that the average home cook will have access to, and taste test the results. It's an excellent resource to have on hand. You can generally find it used for about $20.

If you're curious to try out baking your own bread, I cannot highly recommend enough Bread by Eric Treuille.

https://www.amazon.com/Bread-Eric-Treuille/dp/1409352722/

It has HUGE full colour photos of the final product, and lots of foundational advice about the art of baking bread. They discuss various flours, how to combine them into an existing recipe, and the effects they have on the final loaf. It's one that I turn to whenever I have a craving for home made bread, and it's never lead me wrong.

If you want SOLID advice about how to quickly build up your cooking repertoire, Mike Ruhlman's Ratio is your best bet.

https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/

He realised that most basic recipes can be broken down into ratios, so that if you need to scale up or scale down, you can do so very quickly. His technique to teach you how to get comfortable with ratios is very good.

Another EXCELLENT place to start learning to build your own recipes is Julia's Kitchen Wisdom.

https://www.amazon.com/Julias-Kitchen-Wisdom-Essential-Techniques/dp/0375711856/

She gives some basic techniques on foundational recipes, and then tells you how to tweak the recipes to work with whatever you've got on hand. It's less a by the books recipe compendium, and more of a philosophical understanding of how recipes work, and what flavours should go together.

Speaking of flavour. Get The Flavour Bible by Karen Page.

https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/

There are hundreds of ingredients, and the things that go well with them. Instead of giving you a recipe, it gives you ideas of things to combine together, so that they go together in delicious ways.

If you are going to get a ruler, go ahead and get a kitchen ruler:

https://www.amazon.com/Mercer-Culinary-Rules-Mini/dp/B00DT1XYDM/

It's small, but it has a TON of great information on it. Very useful to gauge whether or not you're hitting your marks for whatever size you're aiming for.

I personally like books by Ruhlman like techniques or ratio they aren't too chefy for me and are easy to read.

Joy of Cooking

How to Cook Everything

The Art of Simple Food

Veganomicon

AVOID JUNK FOOD. I hear time and time again shit like "I went vegan/vegetarian once and I had to stop because I felt like shit". What were you eating? "Doritos and deep fried packaged meals"

Durr, no wonder you feel awful. All you did was kept the crap food that you ate in your previous diet and ate more of it. The best thing you can do if you're starting a veg diet is to consciously eat healthy, low fat, balanced meals. Try foreign food. Mediteranian and Indian. Chinese. Lots of worldly foods are vegan by default (americans are the ones obsessed with the meat in everything so you have to travel with your diet to get away from that). This is going to be a time of dramatic experimentation, so don't be afraid to try new shit. I highly recommend Veganomicon, and the Simple Seitan recipe inside along with all the good shit you can make with it. Tofu is your friend, just remember to PRESS the living shit out of it and fry it up well in most recipes (most bad experiences with tofu happen because it was prepared badly).

As of eating out, there's an app on the phones out there (my gf has one) where you can plug in any restaurant and see what they have that's compatible. We've found it's way better to find restaurants that are locally-owned and cater directly to us instead of trying to eat franchised shit that is probably prepared badly. Pay a little extra, get huge steps forward in quality. Of course, all of this depends on where you live. If you're in Podunk Wyoming where the closest real city is 600 miles away you're going to have problems.


Edit: Here are some good apps to have if you have an iphone, and here is another page for droid stuff!

> *On Food and Cooking: The Science and Lore of Cooking http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012[1]

I use this one and its full of good info. You could basically call it cooking-for-engineers.

Joy of Cooking will provide you a solid foundation.

Get yourself a copy of Brewing Classic Styles - it's full of tried and tested award winning beers.

World-class mead can be made in 3 months time. Almost every one of our meads at Schramm's are made within 3 months, and bottled in the 4th month (with the exception of our dry melomel 'Blackberry Sec' - this one gets an additional ML fermentation - and our cyser 'Apple' - this one is made by not pitching any yeast or nutrients at all, and ferments spontaneously over the course of 9-10 months). The highest-rated mead in the world is made in plastic primary fermentation buckets for a month (at ambient temperatures), followed by a month in secondary on glass, followed by another month in tertiary on glass. So I know it can be done by you, at home, without special equipment.

My best suggestion for you would be to understand your yeast: for a standard strength mead use 71B-1122 (low nitrogen requirement), ferment in the range of 61-65 deg F, rehydrate your yeast using Go-Ferm, and use nutrient additions of Fermaid-K (or Fermdaid-O) and DAP (diammonium phosphate) in proper amounts for the first 4 days after lag (as detailed in the January/February issue of Zymurgy). If you don't use fruit or root-spices, then you should look into adding something to buffer the rather rapid change in pH that occurs during fermentation, and potassium carbonate or potassium bicarbonate can do the trick for you here, too. This provides a source of nutrient as well as a pH buffer (something that honey lacks, unlike beer wort or grape wine musts). Above all, study, study, study and remember this axiom: quality in, quality out. You will get better, faster results with quality ingredients. There are a lot of free articles available online but there are also some great books out there that will help you understand yeast health and nutrition. I recommend the book 'Yeast' by Chris White and Jamil Zainasheff, and there are some other mead-centric books I can point you to.

Flavour profile. Onions/avocado/tomato/cheese/fatty meat in a dish is as Mexican as abject poverty and random decapitations. The moment you switch over from recipe cooking to flavour profile cooking (The Flavour Bible is a great introduction) you'll eat so much better.

Nothing particularly good in this bundle.

If you want take up cooking and treat yourself, I would give my highest personal recommendation to The Food Lab and Bravetart. They are great because they go over technique and fundamentals and provide a good base that you can build from once you get more comfortable in the kitchen. Once you hit that point The Flavor Bible is also a great resource for experimentation.

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

http://smile.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041?sa-no-redirect=1

At first I thought you were telling the truth and thought you might like this book: http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

But then you TL;DR and I laughed.

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

You’re going to need this...

> more like a 2000 person 2 year study

OMG, I wish there was something like that.

> I only care about stuff that will enhance my performance and at this point it is the raw fruitarian diet. If being in ketosis is better for performance that would be awesome and I would switch right away but I need hard evidence not just anecdotal evidence.

I totally understand. I'll say this. If you have a diet that works for you, stick with it. I'm not looking to convert anyone. If it isn't working for you, read on.

I'm a recreational cyclist who got into keto for weight loss, and stuck with it for the endurance benefits. Since the weight loss, I've gone on to do everything from A-group rides to centuries to week-long bike tours without carbs. I was never going to be a pro, but I can hold my own on club rides.

You could look into the work of Drs. Phinney & Volek. Their book, The Art & Science of Low Carbohydrate Performance is a good starting point.

They did long term (>6 weeks) studies with "well trained cyclists." That one is kind of a cornerstone of endurance keto research, IMO.

The human metabolic response to chronic ketosis without caloric restriction: Preservation of submaximal exercise capability with reduced carbohydrate oxidation
Basically, performance dropped off for a few weeks, but then it rebounded. Fat oxidation rates went way up, and muscle glycogen use went way down.
On the down side, V02max dropped slightly. So the conclusion has been, if you do short events that end with a sprint to the finish (i.e. crit racing), this isn't the approach you want.
If you do long steady state events, like triathlons, time trials, brevets (and you can't handle all the high carb refueling because of sensitive stomach/GI issues), keto is perfect for you.

I know you're not interested in n=1, but this one deserves attention: Dr. Peter Attia is low carb researcher and cyclist. He's also the president of NUSI, Nutrition Science Initiative. His personal blog, http://eatingacademy.com/ was a major influence on my cycling. Particularly, the entry How a Low Carb Diet Affected My Athletic Performance. His TedMed 2013 talk isn't about cycling, but it really shows his passion.

A few months ago, Ben Greenfield participated in a study about low carb athletic performance. I don't know if it's been published yet.

Three that come quickly to mind:

A History of the World in Six Glasses

Salt: A World History


The Island at the Center of the World: The Epic Story of Dutch Manhattan and the Forgotten Colony that Shaped America

After Guns, Germs and Steel I read and enjoyed Salt: A World History

Nobody has mentioned the Veganomicon yet.

Simple Seitan (makes 1lb - time: 1hr, 30min)

source: Veganomicon - or PPK

1 cup vital wheat gluten flour

3 tablespoons Nutritional yeast

1/2 cup cold vegetable broth

1/4 cup soy sauce

1 tablespoon olive oil

2 cloves garlic, pressed or grated on a microplane grater

------
For the broth

8 cups cold water, plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water

1/4 cup soy sauce

-----------------------

Instructions

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.

If that's what you think of vegan recipe books then you haven't been looking

https://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586

https://www.amazon.com/Minimalist-Bakers-Everyday-Cooking-Plant-based/dp/0735210969

https://www.amazon.com/Fuss-Free-Vegan-Everyday-Favorites-Veganized/dp/0147530350

My omnivore friends, who do NOT sugar coat their opinions, unanimously love everything I've made from those cookbooks. It ain't just kind words. Two of them have approached me and asked me to teach them how to cook like that all the time

I like Brewing Classic Styles by Jamil Zainasheff, provides some good baseline recipies to build upon and refer back to.

Yeast: The Practical Guide to Beer Fermentation is a good one.

Ratio is the book about this that many cooks/bakers I know recommend. Developing your taste is just a matter of experience and paying attention. Start by making easy things with a few ingredients you like from scratch and get more complicated from there.

Got mine on amazon.

Hope you are not offended by foul language!

In the book Salt it mentioned India being forced to export salt to the UK at low prices. Was that an isolated incident or were forced (cheap) exports the norm for the empire? If the latter, were the UK consumer savings a significant amount?

I wouldn't. Many, many doctors, dietitians and nutritionists recommend not doing keto due to years of misinformation and flat out wrong "facts", sponsored by the sugar industry and Big Agriculture.

Take your co-pay and buy the books below instead. For yourself. You don't need to convince anyone that your choices are OK.

https://www.amazon.com/Big-Fat-Surprise-Butter-Healthy-ebook/dp/B00A25FDUA

https://www.amazon.com/Why-We-Get-Fat-About/dp/0307474259/ref=sr_1_1?ie=UTF8&qid=1549369434&sr=8-1&keywords=why+we+get+fat

Edited to add: Here are my lipid results on Keto. I've lost 40lbs too.

Lipids KETO

Read all of the great success stories on weight and other issues that are helped by Keto. They're all here, just search on things like diabetic, GERD, IBS, depression, lupus.... many stories of greatly improved or cured.

Since we're on the subject of cooking semen, here's a little gift.

I don't know what's worse... that or this:

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

There's also this:

https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228

Yeah so I have been a power player here since late yesterday afternoon and I highly recommend reading the rules and regulations before posting again. Thanks and your welcome.

Not really a cookbook, But I learned more about food and cooking from this book than any other.

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

So, you're here to defend the law of conservation of mass. Thanks.

How about the effect of eating carbs vs. eating fat on insulin levels and therefore adiposity?

Check out Taubes' Why we get fat or Good Calories, Bad Calories for details.

The Flavor Bible

This is simply a good book in general.

Mark Bittman's "How to cook everything"

https://smile.amazon.com/dp/0764578650/ref=cm_sw_r_cp_awdb_t1_wdrOBbYY1ZWXV

Designing Great Beers. Buy it.

Most recipes will follow a relatively simple formula of 80%+ some base malt, filling in the rest with specialty malts for color and flavor. Of course, that's where you define the malt character of your beer so you will use different malts for say, an IPA, than you would for a stout. The same holds true for the type of hops used, and typical hopping schedules.

There's no shame in ripping someone's recipe from a forum somewhere and brewing it up - they posted to share the recipe! That said, if you want to make something from scratch, you should understand how different malts affect the brew. The book I linked is a great resource to do just that. It is not a recipe book, but rather a resource to gain a better understanding of what goes into recipe creation.

Designing Great Beers

This is about all you will need.

It looks awesome, not sure why you say it needs work. It looks like the cover of Flour, Water, Yeast, Salt.

I really like the Veganomicon! It's got a ton of recipes and everything I've made has been very tasty.

Link: The Flavor Bible by Page, Dornenburg

We have this too - good book

I don't know the website, but....I know the book:

The Flavor Bible

http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400?tag=amaz98-20

Someone I know is a really good cook and an avid baker, so when I was lamenting my inability to cook (without recipes), he recommend three books: Ratio: The Simple Codes Behind the Craft of Everyday Cooking,
The Laws of Cooking: And How to Break Them, and especially Craig Claiborne's Kitchen Primer. :) I only have the last one thus far, but it's great, and I'm hoping to get the others soon.

Also known as cooking by ratios. Ruhlman's ratios comes highly recommended.

Natural Harvest: A Collection of Semen-Based Recipes https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_apa_i_bCVADbGDXZVC0

Obviously they were reading [This book] (https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041) ran out of the main ingredient and had to improvise.

Customers who viewed this item also viewed...

• Large Vinyl Gender Neutral Asian
  
• Disaster Bag/Body Bag
  
• Natural Harvest: A collection of semen-based recipes

Gibt noch viel mehr Möglichkeiten, die Zutat zu nutzen: Natural Harvest.

Eignet sich auch hervorragend zum zufällig in der Gegend rumliegen, wenn man Gäste zum Essen hat.

Happy Mother's Day

Roman soldiers were paid in salt. Ghandi's uprising in India was because of salt. Roads in small towns and cities were based on on old indian trails, which were based on deer trails. At the end of every deer trail was a salt lick. Improvements in salt making made it possible to preserve fish and meat in salt, making the discovery of the new world possible.

Fascinating book: http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619

Philosophy, writing, gaming, art (music, photography, /r/glitch_art). Honestly anything classified as a "soft science" kinda gets my motor going. I also really like anthorpology...specifically food anthro. I just started reading through Salt: A World History, and it's been interesting so far. From Amazon:
> In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.

Seconding the recommendation for Salt - fascinating read. You'd never imagine half the stuff in that book.

This is actually a really good book about salt. It was widely available in little shakers and otherwise, and the supply and demand of it changed world history several times over. He compares it to oxygen - it's something you take for granted but when you don't have it, it's suddenly very, very important.

http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619/ref=sr_1_1?s=books&ie=UTF8&qid=1346953278&sr=1-1

Read about building flavor profiles.

There are a couple of good books on the market: The Flavor Bible and The Flavor Thesauraus. They both have a lot of information on what ingredients go well with each other.

Also, learn by doing. Try things you think may go together well, even if it's not conventional. Even if the things you try don't come together, you can still learn from it. Try to understand WHY it didn't work (cooking method, flavor profile, preparation all have an affect), think about what you can do to correct the mistake, then implement that the next time you try that dish. I don't own a copy of it myself (yet), but Cook's Illustrated Magazine's The Science of Good Cooking would probably help in that regard.

In general, I consider Alton Brown, Cook's Illustrated/Cook's Country, America's Test Kitchen, and Julia Child to be very reputable in the information they convey.

Obligatory link to McGee On Food and Cooking for those interested in a lay person explanation of lots of cookery science.

The Art and Science of Low Carbohydrate Living is brilliant.

Oh boy, this is pretty rotten. You do tons of research, you're a biochemist, and your boyfriend still needs to mansplain to you that you're a big dummy for falling for a fad diet that doesn't work? This is really disrespectful and undermining.

I'd tell him it's not up for discussion, PERIOD. And, if he insists on going at you about a well-researched personal choice of yours, that you'll consider it very disrespectful and act accordingly.

If he has questions about keto, tell him to pick up "The Art and Science of Low Carbohydrate Living" and educate himself a bit.

I may be coming off strong, but I get so upset when I hear of men undermining the well-reasoned choices of their wives/girlfriends especially when they don't have any facts to back up all of their opinions. You're doing something healthy and positive for yourself. Don't let him drag you down.

According to this book most "store brand" chicken actually comes from the same farms as national brands, so there's nothing to be ashamed of.

This is true for other foods as well actually, such as butter, which is made in very few factories nationwide.

This book is wonderful and has been around for ages.

https://www.amazon.com/How-Cook-Everything-Recipes-Anniversary/dp/0764578650

How to Cook Everything one cookbook to rule them all.

Designing Great Beers

Brewing Classic Styles
or pick up a recipe kit. I like Austin Homebrew's kits.

You should dump it and get a VP9 because that's what I use, and being an insecure, narcissistic piece of shit I want everyone else to validate my decision by using what I use.

https://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888

There was also a neat little book out there about yeast Biochemical, Molecular, and Genetic stuff... HAve to remember the name.

Homebrewing!

There are few things as satisfying as making your own beer from scratch. It's easier than you think and it will teach you more than you ever thought you could know about craft beer.

Check out http://www.howtobrew.com/intro.html for free or buy the latest edition: http://www.amazon.ca/How-Brew-Everything-right-first/dp/0937381888

This book will teach you everything you need to know to progress from extract brewing (like making cake from a box) to brewing all grain beer (from scratch).

Check out the local community to ask your questions: https://www.facebook.com/groups/GTA.Brews/
https://gtabrews.wordpress.com/

And the local shops for supplies:
http://torontobrewing.ca/
http://www.noblehop.com/

Feel free to ask me any questions you have!

The oft-recommended suggestion is John Palmer's How to Brew

www.howtobrew.com/

The first edition is available for free on his website, and subsequent revisions are, of course, available on Amazon: http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888

I usually only use cookbooks that are also textbooks for culinary art students. The CIA has a textbook that is phenomenal. I used to own a textbook from the western culinary institute in Portland, which is now a cordon bleu school and I dont know what they use. Those books will teach you the basics of fine cooking. Ratio is also a great book because it gives you the tools to create your own recipes using what real culinary professionals use: ratios of basic ingredients to create the desired dish.

But the creme de la creme of culinary arts books is this crazy encyclopedia of ingredients called On food and cooking: the science and lore of the kitchen. It is invaluable. It should not be the first book you buy (if youre a newbie) but it should be your most well thumbed.

For a sauce pan what you want is something with straight sides. Sautee pans have are a good substitute, but often have bases that have too wide a diameter for perfect sauces. Fine saucepots are made of copper for even heat transfer. Stainless steel is also a good substitute. What you have there is something of a hybrid between a skillet and a saucepot. Its more like a chicken fryer or something. At the restaurant we use stainless steel skillets for absolutely everything to order: sauces, fried oysters, what have you. But when you get down to the finest you need to fine a real saucepot: 2-3 qts will do, straight sides, made of copper. teach a man to fish

I dont really know how to teach you the varied tricks and such. It is something that I pick up by listening to the varied cooks and chefs I work with. What I would advise you is to watch cooking shows and read recipes and pay a lot of attention to what they are doing. Half of the things I know I dont know why I do them, just that they produce superior results. Or, consequently I would have a hot pan thrown at me if I did not do them. And I mean these are just ridiculous nuances of cooking. I was reading The Art of French Cooking and learned that you should not mix your egg yolks and sugar too early when making creme brulee because it will produce and inferior cooking and look like it has become curdled. That is a drop in the bucket to perfect creme brulee making, but it is part of the process.

I wish I could be more help, but the best advice I could give you to become the cook you want to be is go to school. Or barring that (it is a ridiculous expense) get a job cooking. Neither of those things are very efficient, but it is the best way to learn those little things.

IF you already have a bug-in kit covering serious first aid, not just bandaids and Tums, water filtration, fire and cooking without power, etc......

The first two titles assume that you have at least some yard with reasonable sun access, or the potential for access to a community garden. (Could presently be a community park, a church lot, neighbor's land, whatever.) Books are presently roughly in the order that I'd replace them if my copies were lost. Buy used when you can. Some of these are available used for not much more than standard shipping.

The Self-Sufficient Life and How to Live It

Gardening When It Counts: Growing Food in Hard Times

Where There Is No Doctor

Ball Complete Book of Home Preserving

If you have no comprehensive cookbooks that cover a wide range of garden veggies and game recipes, something like Joy of Cooking is probably in order. The point being that one way or another you may have to get used to enjoying whatever can be had, from an abundance of zuchinnis to rabbit, to acorn meal.

If you are not (yet) handy, find an old copy of something like Reader's Digest How to Fix Everything in a used bookshop for maybe $4.

A regionally appropriate guide to edible and medicinal plants such as A Field Guide to Medicinal Plants and Herbs: Of Eastern and Central North America

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

optional, but cheap, Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis

As an avid cook and collector of cookbooks, I have three recommendations -

1. Salt, Fat, Acid, Heat by Samin Nosrat
   
2. The Food Lab by J. Kenji Lopez Alt
   
3. The Flavor Bible
   
   The first two will teach you the essentials of cooking. How salt, fat, acid, and heat work together to make delicious food. J Kenji Lopez Alt has a popular serious eats blog and his book will teach you everything you need to know about cooking perfect meat, eggs, burgers, etc.
   
   Once you learn all of the basics from those books, use the Flavor Bible to be creative.

It's not free, but The Flavor Bible is pretty much what you want.

The cookbook is called "Good and Cheap" - it's available as a free ebook or PDF. The author, Leanne Brown, also has a website with those recipes and more (I see I'm not the only person to link it). There are really good recipes!

My wife and I use them a lot. Last week I made her chana masala recipe for my lunches, cost $6 total for all 5 lunches. I admit it got old by the end of the week, but for the first couple days it was really tasty!

Another good resource is budgetbytes (I see someone else also linked that one).

A couple broader "principles" (you may already know them, though):

• Prepared foods are often expensive. Making from scratch is good. But sometimes you don't want to cook and emergency mac'n'cheese is always okay. Add some frozen peas to make it seem healthy
  
• Meat is also often expensive. Tofu and beans (especially dry beans, if you have time to cook them) can be cheaper. Rice and beans is a super filling meal, and you can dress it up with cumin and onions, then garnish with cilantro and sour cream (look up recipes for Dominican rice and beans - "la bandera" - or Costa Rican rice and beans - "gallo pinto")
  
• If this is a temporary situation (some number of months) then you can probably cut a few corners on nutrition and lean heavily on rice, pasta, and other cheap carbs to do the super basic job of being filling. If there's an Asian grocery nearby you can often get a 50 lb. bag of rice for $30-$40 (my wife and I go through one every 8-10 months); Amazon may also help. If your financial situation will last longer (a year or more) then that's a worse solution. But short term, rice'n'spice with a couple fried eggs can go a long way
  
• Do you eat a lot of bread? Bread is not a super expensive item, but you can still save money by baking it yourself. A lot of people rave about Flour, Water, Salt, and Yeast for "artisanal" baking but those are mostly crusty, hearty loaves more than sandwich bread. If you want to go the homemade bread route and mostly need sandwiches, a bread machine might be worth it.
  
  But a lot of these depend on how much time you can commit to food prep. If you're limited on time then your strategy will change a bit.

Using the Overnight White recipe from Flour Water salt Yeast.

Flour Water Salt Yeast. I just received my copy this afternoon!

Ah, I love non-fictin as well. Though most of my favorites are more science oriented, there should be a few on here that pique your interest.

• Salt: A World History - A fascinating history of humanity's favorite mineral. Wars have been fought over it, it sustained whole economies ... you'll be surprised to learn just how much of human history has been influenced by salt.
  
• A Short History of Nearly Everything - One of my favorite books. Bryson tells the story and history of science through amazing discoveries and stories about the quirky people who made them.
  
• Homage to Catalonia - A mostly auto-biographical account of George Orwell's time fighting for the communists in the Spanish Civil War.
  
• Capital: Vol. 1 Marx's seminal work and a logically sound criticism of capitalism. Whether or not you agree with his proposed solutions, his criticism is spot on. Depending on how leftist you are, you may have already read The Communist Manifesto. It's a nice introduction to Marx's ideas, but you should really go straight to the source and just read Capital.
  
• Why We Believe What We Believe - The neurology of belief, what could be more interesting? The authors go into great detail on how belief happens at the neurological level, as well as summing up nicely all sorts of findings from differing fields relating to belief. The most interesting part is the research the authors themselves conducted: fMRI scans of people praying, Buddhist monks meditating, Pentecostals speaking in tongues, and an atheist meditating.

Salt is exactly what you are looking for!

It's a Natural Harvest

http://www.amazon.ca/Natural-Harvest-Collection-Semen-Based-Recipes/dp/1481227041

Reminds me of "Natural Harvest"

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

"...is not only nutritious, but it also has wonderful texture and amazing cooking properties."

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

I love your book!

i learned loads from this

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Oh? yeah, totally. there's a bunch of things you can do with cum. https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Here it is https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

But there's a cookbook! www.amazon.com/gp/product/1481227041

http://www.amazon.com/gp/aw/d/1481227041?pc_redir=1407618588&robot_redir=1 ?

My advice is to start simple.

I know it sounds like I'm being a buzzkill, but hear me out. A great beer isn't defined by the number of ingredients, but rather the harmony of those ingredients and the skill of the brewer. Look at Deschutes' homebrew recipes. Most of their non-specialty beers only have 3-4 items on their grain bill.

Also, if you only have a few ingredients (2-row, a specialty grain or two, carapils if necessary, and one hop variety) it will be easier for you to identify the character of those ingredients in the final beer. This is the first step in knowing your grains and hops. A malt/hop chart can only tell you so much. I agree that it's overwhelming at first, which is why my advice is to constrain your first few recipes to just a few ingredients.

Once you understand the character of the more common malts and hops, it will be much easier for you to start experimenting and adding more complexity to your recipes. You will also have more confidence that the recipe you put together will actually taste like what you want.

My method was to first start brewing recipes aimed at a very specific style. I picked up Designing Great Beers and brewed a few different styles out of that book. Since I knew what the styles were supposed to taste like and I only used a small set of ingredients, I learned how those ingredients contributed to the end result. Once I built up a baseline I felt much more comfortable experimenting. For example, I brewed a very good IPA and tweaked the recipe slightly to make a ginger pale ale that also turned out really great.

As for things like amount of malts and hops, boil time, etc. Get yourself some brewing software like beersmith. That will help you calculate IBUs and whatnot. Beersmith also comes with an inventory that has some info about the max percentage you should use for a particular grain in a batch.

To conclude, keep in mind that it won't all fall together right away. You'll research a ton and then you'll research some more. Just keep making recipes and keep brewing and eventually it will start to click.

.....Let me get this straight..... you're in /r/keto... anti-grain, carnivore heaven, where just about everyone who participates loses a phenomenal amount of weight (~80lbs in 6 months here)....

and you're suggesting she eat a "normal" diet of "rice, potatoes or grains"?

Wow.... it's like preaching Catholicism in /r/atheist. I won't downvote you, but I would suggest you read a book. It's well written, and damn near every statement they make has a footnote to the scientific study behind it. If not a book, the FAQ would be a good place to start.

A large chunk of us are here BECAUSE "normal" diets didn't work.

Early Romans yes, later Romans, no. So, the simple answer is "yes", and this is why all the related words.

http://www.amazon.com/books/dp/0142001619

The link above is for Mark Kurlansky's book "Salt" that basically tells you everything you ever wanted to know about Sodium Chloride, but were afraid to ask.

He also has books on Cod (the fish), Birdseye (the guy who froze vegetables), and several others. He's a social historian who focuses on specific topics and then shows how they've connected history and the development of society throughout time. They're good reads if you're into learning about the details of common things that had a huge impact.

The book Salt: a world history is pretty cool.

Salt: A World History
by Mark Kurlansky
Link: http://amzn.com/0142001619

The Flavour Bible
Just look up a food and see what interesting things go with it.

1. Same way you get to Carnegie Hall - practice
   
2. Come home to a clean kitchen
   
3. Prepare your mise en place before you start.
   
4. Keep notes on how each recipe turned out and where you think it went wrong or right
   
5. Like u/NoraTC said, read cookbooks like novels. (I might recommend Think Like a Chef, On Food and Cooking, Ruhlman's Twenty, and Cooking School )

It's a classic, but there is probably no cookbook I turn to more than The Joy of Cooking. It just seems to have everything. All of the recipes are pretty simple and easy to riff off of, and it'll give you a great baseline for just about anything.

I think a good way to go about crafting your own recipe is to learn a bit about what makes a particular beer style unique. There are tons of guidelines that differentiate one style of beer from another. It has a lot to do with the amount and types of malt that are used as well as the hops and yeast.

Books like Brewing Classic Styles give you a good "baseline" recipe for each beer style as well as what types of ingredients (and in what proportion) are used to create that style.

You can also use some online recipe database like Brewtoad. There are loads of recipes on there all labeled by style.

One thing that I like to do is pull up 3-4 recipes of a style that I'm shooting for and take a look at the average ratios of each type of malt and hops. Then, I kinda wing it from there based on qualities I want in my beer (higher/lower gravity, lighter/darker color, particular hop varieties, etc...)

The real answer to your question though, is to try a lot of pre-made recipes that work well. The American Homebrewer's Association has tons of great recipes, many of which have won awards. After brewing a lot and paying attention to the ingredients, you'll get a pretty good handle on things you like/dislike about different beer styles and recipes.

Yeast: The Practical Guide to Beer Fermentation
by Chris White is a good one

a customer picture of the book

Probably the best basic vegan cookbook (by Isa Moskowitz and Terry Romero) is the Veganomicon. It's got a lot of recipes covering a wide range of different foods, like Chocolate-Chip Brownie Waffles, Seitanic Red and White Bean Jambalaya, and Baja-Style Grilled Tempeh Tacos. If you're missing a particular dish like Mac and Cheese or Sloppy Joes, there's probably something in there that scratches that particular itch (like the Mac Daddy and the Snobby Joes).

As for nutrition, as long as you're eating a varied diet, the only thing you really need to worry about is B12. There's a lot of foods fortified with B12 (like soy milk and flour) so you can meet the requirements that way. I take a vegan multivitamin, just so I don't need to worry about it.

I worked at a grocery store, cleaning the meat department. It was gross as hell, and I was the best cleaner there, which meant that overall, meat departments are awful awful places. So I stopped eating meat. These days, I think we don't need to kill things to eat, so in general we shouldn't if we don't have to. I try not to be strident or to push vegn eating on other people (I'll still go to lunch with people who eat meat, for example) because it's really annoying.

This was 1992, and I haven't eaten meat, fish, chicken, or anything like that since. I still eat eggs and dairy a little, but lately dairy makes me ill so I am cutting out the milk as well. I eat a ton of soy because it's useful and versatile.

Free-range meat and eggs are just to make people feel a little better about eating them. Same with "happy meat." It's nice that it's not factory farming, but you're still raising an animal for the sake of killing and eating it. It seems hypocritical to me.

Let me see... Favorite meals? I like to make burritos with various forms of TVP and fake meaty things. I make a damn fine dry-fried sake-miso-marinated tofu with udon. I've made a bourbon reduction sauce with spice-rubbed dry-fried fake chicken strips. I've made breaded and pan-fried tofu "wings" in buffalo sauce. I could go on, but you get the idea-- I don't eat brown rice and plain tofu every night, or, really, ever.

Your last question-- tofu shouldn't be lumped in with fake meats. It's not really an attempt to emulate meat in any way-- it's a totally different kind of thing. It does take some thought to cook it-- you need to figure out marinades and different frying techniques, and you can't just throw it in a pan and know it'll come out tasting great without you having to do much with it. On its own it's a flavorless lump, but it soaks up marinades and spices like crazy, and you can cook it a bunch of different ways for different effects. Generally you'll want to cook with extra-firm tofu, and you'll want to press the liquid out of it before cooking it (I put it between paper towels on a plate and put another plate and some books on top for half an hour or so).

Fake meats are useful for converting recipes (like the bourbon reduction I mentioned before) since you can usually drop in a package of fake chicken strips from Trader Joe's in place of chicken in most things. (And you can always get a package of Tofurky and make a sandwich.) Some of them are really expensive; some are not very good. Some are better for cooking in different ways. You may have to try them, or get advice from people who have already done a lot of cooking...

Beware of tempeh. It's a weird sort of fermented grain thing, and it's very difficult to make it totally palatable. I still don't cook with it much since it's easy to do poorly and it's super gross if you aren't careful with it. Consider that an advanced vegetarian protein and get used to cooking with tofu first. 8)

If you're curious, Veganomicon is a FANTASTIC cookbook. You could eat from it for years without getting bored:

http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

If you want to cook various ethnic foods, I've had a good time with Madhur Jaffrey's World Vegetarian cookbook:

http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237

It has all kinds of stuff to try out, and goes into detail on methods and techniques of cooking different vegetarian proteins.

There are also vegan and vegetarian message boards around if you want to ask people who do more cooking and have tried a lot of things.

The biggest problem when starting out vegetarian will be going out to eat. You may find that your favorite restaurants are no longer good places for you to eat, or that going out with friends involves more negotiation. It also depends on where you live. Most largish cities will have at least a few vegetarian or vegan restaurants, or will have restaurants with veg options on the menus. Be prepared for some disappointing or annoying experiences while you figure it out. Finding local vegns to hang out with will help that, but you may have to be firm with your friends and convince them that it's not just a phase and that you're not just trying it out for a while. (This assumes, of course, that it's not just a phase and that you aren't just trying it out for a while.)

Be prepared for people to give you a hard time. Don't be afraid to tell them that it's your decision and if they have a problem with it they can go to hell (or perhaps something more polite). Lots of people will think it's clever to start asking you things like "what about plants? aren't plants alive too?" and "Chickens have a brain the size of a peanut-- they're not intelligent or anything!" and "clams are so simple they're hardly animals at all!" and so on and so forth. A million stupid and time-worn jokes. Just be ready.

People also like to argue with vegetarians about things because they think you're judging them. Ideally, you aren't judging them-- if you are, I'd suggest hiding it unless you really want to get into a fight, since people take it very personally. I usually tell people that it's my decision and I don't really care what they do.

Anyway, it's a great decision to make, although it's not always easy. There are lots of groups of supportive people out there, and it's a lot easier to go veg these days than it was back in 1992 (or earlier! Imagine eating vegetarian in the US in the 70's!). Good luck! Ask questions, and don't be afraid to try stuff!

I'm going to give you what every one of my veg friends (I'm a vegetarian too) would say is the Vegetarian Bible: Veganomicon.

It's the BEST!

http://www.amazon.com/gp/aw/d/156924264X

Nu am vreo rețetă, per se, fiecare pâine e diferită, recomand o carte gen: Flour Water Salt Yeast. Dar ca idee:

Faină albă (12% proteine) + făină integrală + secară în diverse proporții, de obicei 20% albă, 70% integrală, 10% secară, dar mereu schimb.
Apă 65%-75% în funcție de făina folosită.
Sare 2%.

Preferment făcut cu 2 zile înainte, între 50%-80% din aluatul total. 65%-100% apă în funcție de faină. 0.02% drojdie uscată. Dospit 12-14 ore.

Aluat făcut cu 1 zi înainte, 0.2% drojdie uscată, dospit ~6 ore. Sare 2%. Îi fac folds la 20 de min în primele 2 ore, din ce în ce mai gentil.

Proofed în frigider pentru încă 12 ore.

245°C+225°C 30min (abur) +25min (uscat).

Alternativ dacă fac pâine într-o singură zi fac o autoliză de 2-3 ore.

Alternativ pot să fermentez în frigider și să proof afară din frigider.

You'll wanna go ahead and buy this book: FWSY

Thug Kitchen

Truth.

The Flavor Bible

and

Ratio

are great resources if you want to start cooking like this.

Skip the bullshit and get a few good books. Here's one.

The speediest learning always comes from working with a skilled teacher. In absence of that, read what the skilled people write to improve more quickly.

So you've made a bunch of recipes, you should be familiar with basic knife skills, slice, chop, dice, batons. Everything else is a variation on those.

You probably are familiar with some dry heat cooking methods, sautée, pan fry, roasting, broiling.

You should also be familiar with wet cooking methods, simmering, steaming, boiling, braising perhaps. If not look them up.

Use these methods together with a flavor profile you're looking for, think regionally, then about what kind of flavors you really want, like garlic and rosemary, fresh tomato and basil, ginger and scallions.

If you think you've got the basic techniques down, pick up , The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs https://www.amazon.com/dp/0316118400/ref=cm_sw_r_cp_awd_xyfywbD9B71BM

And go from there. It's a really good book

Good Calories, Bad Calories by Gary Taubes also goes into great detail about this subject. Very interesting/informative read.

This is going to be the opposite of what you want to hear. But, you asked for it and I respect that. I think that there's no substitute for going about this old school and traditionally. The good news is that you can mostly do this for yourself, by yourself.

If you're disinclined (due to time or for another reason) to enroll in a culinary program get yourself either The Professional Chef or Martha Stewart's Cooking School

I know what you're thinking, "Martha Stewart? What am I? A housewife from Iowa?" Fuck that. I've been fortunate to have met and worked with Martha Stewart she's smart enough to know what she doesn't know and that particular book was actually written by a CIA alum and very closely follows the first year or so that you'd get in a program like that. It starts with knife work and then moves on to stocks and sauces. This particular book has actually been criticized as being too advance for people who have no idea what they're doing so, despite appearances, it may be perfect for you. If you want to feel more pro and go a little deeper, get the CIA text but know that it's more or less the same info and frankly, the pictures in the MSO book are really great. Plus, it looks like Amazon has them used for $6 bucks.

These resources will show you HOW to do what you want and they follow a specific, traditional track for a reason. Each thing that you learn builds on the next. You learn how to use your knife. Then, you practice your knife work while you make stocks. Then, you start to learn sauces in which to use your stocks. Etc. Etc. Etc. Almost like building flavors... It's all part of the discipline and you'll take that attention to detail into the kitchen with you and THAT'S what makes great food.

Then, get either Culinary Artistry or The Flavor Bible (Both by Page and Dornenburg. Also consider Ruhlman's Ratio (a colleague of mine won "Chopped" because she memorized all the dessert ratios in that book) and Segnit's Flavor Thesaurus. These will give you the "where" on building flavors and help you to start to express yourself creatively as you start to get your mechanics and fundamentals down.

Now, I know you want the fancy science stuff so that you can throw around smarty pants things about pH and phase transitions and heat transfer. So...go get Harold McGee's On Food and Cooking THAT is the bible. When the people who run the Ferran Adria class at Harvard have a question, it's not Myhrvold that they call up, it's Harold McGee. While Modernist Cuisine always has a long, exciting complicated solution to a problem I didn't even know I had, when I really want to know what the fuck is going on, I consult McGee and you will too, once you dig in.

Another one to consider which does a great job is the America's Test Kitchen Science of Good Cooking this will give you the fundamental "why's" or what's happening in practical situations and provides useful examples to see it for yourself.

Honestly, if someone came to me and asked if they should get MC or McGee and The Science of Good Cooking and could only pick one and never have the other, I'd recommend the McGee / ATK combo everyday of the week and twice on Tuesdays.

Good luck, dude. Go tear it up!

https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728

You might enjoy this book.

Those two OPs should join this dude

I'll just leave this here

And only makes dishes from this book.

May I interest you in a cookbook dedicated to a culinary genre that will tickle your taste buds?

Well, there is a cookbook for it...

I believe this is relevant.

Sounds like he should write his own version of this...

You’re not far off

hes right. i looked this up recently. as long as the person splooging is healthy, the cum is actually good for you.

here's a cookbook that strictly uses semen in it's recipes:
http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_2?ie=UTF8&qid=1376251132&sr=8-2&keywords=semenology

• Applications for jobs in Yemen!
  
• Adoption papers for Chinese children
  
• Put her birthday into a calendar on your wall on the wrong day.
  
• Find out what she wants for christmas, leave an open catalogue with the item circled several times and then don't buy it for her.
  
• Nursing home brochures ordered in her name.
  
• Buy this book leave it out and then invite her to dinner.
  
• Or this book and leave it on your bookshelf.
  
• Buy a Koran.
  

http://www.amazon.com/Microwave-Cooking-One-Marie-Smith/dp/1565546660

Invest in Bittman's How To Cook Everything. It takes an analytical approach to cooking and teaches you techniques and modular recipes which you can combine to your liking! Great as a "technique" cookbook for experimenting, very well notated.

Designing Great Beers

Doesn't cover every style, but breaks down round 2 NHC entries across a couple years by ingredient and percentage.

Get a cast iron skillet, a mid-range chef's knife, and a copy of How To Cook Everything by Mark Bittman.

I would say take a look at Ray Daniels - "Designing Great Beers" and/or John Palmer - "How to Brew".

How to brew

Designing Great Beers

Those are two books I have used a lot.

Eu começava por conviver um bocado com o pessoal da cerveja para conhecer mais sobre cerveja, trocar impressões e umas dicas em pessoa.

No Porto:

• Catraio - Craft Beer Shop
  
  
• Letraria - Craft Beer Garden
  
  
• Armazém da Cerveja
  
  
  Em Lisboa:
  
  
• Zymology
  
  
• Cerveteca Lisboa
  
  
  Aposto que há mais locais no resto do país mas, assim de cabeça, vieram-me estes... Outra boa opção é visitar festivais onde podes conhecer os cervejeiros, aficionados, ouvir musica, beber cerveja e conviver!
  
  
• Caminha - Art Beer Fest (13 a 16 de Julho)
  
  
• Porto - Porto Beer Fest (14 a 18 de Junho)
  
  
• Faro - Alameda Beer Fest (7 a 9 de Julho)
  
  
• Sertã - PROVART (25 a 25 de Junho)
  
  
• Évora - Um Festival do Caneco (14 a 16 de Julho)
  
  
  Depois disso é simples. Começa por fazer cerveja de kit de extrato. Com jeitinho gastas uns €50 em equipamento (que vai servir-te anos) e €15 em ingredientes. Estes kits são mesmo simples de usar e servem bem para aprender algumas das bases da cerveja sem teres que te preocupar com os aspetos mais delicados (como a brassagem). À medida que lhe vais ganhando o gosto vais podendo investir mais ou menos dinheiro até comprares um moinho, algumas panelas e fazeres a cerveja mesmo a partir do cereal.
  
  
  
• Porto - Loja da Cerveja Artesanal (Sovina)
  
  
• Gondomar - Loja do Cervejeiro
  
  
• Lisboa - Oficina da Cerveja
  
  
  
  A partir daí o google e o youtube são amigos dependendo de quanto queres ou não gastar. Tens aqui alguns vídeos que te recomendo:
  
  
• Craft Beer - A Hopumentary
  
  
• Beer Culture - The movie
  
  Estes dois são bons para "entrar no espírito" da coisa.
  
  
  Para aprender a fazer cerveja a partir de Kit podes ver estes vídeos da BrewUk (boa loja) que mostram tudo direitinho. Lembra-te que o mais importante é a higiene e lavar bem todo o equipamento!!
  
  
  No youtube recomendo-te muito o canal Brewing TV e o The Craft Beer Channel.
  
  
  Se te começares a envolver e a gostar a sério da coisa recomendo-te que leias estes livros:
  
  
• How to Brew do John Palmer
  
  
• Tasting Beer do Randy Mosher
  
  
• Mastering Home Brew também do Randy Mosher
  
  
• Designing Great Beers do Ray Daniels
  
  
  Um livro que a mim me ajudou também imenso foi o Extreme Brewing e o Brewing Up a Business do Sam Calagione (dono da Dogfish Head) se bem que estes dois livros são menos "informativos" e de leitura mais leve. Ainda assim eu acho que o estilo mais relaxado torna-os de leitura mais fácil que os outros (que são considerados bíblias da cerveja) sobretudo para quem está a começar.
  
  
  Fora isso acredita, o importante é comer e beber cerveja! Conversa com o pessoal e divertir-te com isto tudo! Aprendes mais às vezes numa tarde a beber uns finos com o pessoal num bar de cerveja artesanal do que num dia a ler em casa!
  
  
  Espero que isto te ajude a ti ou alguém que esteja com a "pulga" atrás da orelha! Mas se tiveres perguntas ou dúvidas estás à vontade. :)
  
  
  Se alguém quiser acrescentar alguma coisa por favor que o faça! Cerveja artesanal é sobre troca de ideias! :)

It depends on the beer, for malty beer and darker beers I'd say yes, for hefes it's the yeast and grain is second, for pale ales, its the hops then the yeast and malt.

I read Designing Great Beers and it really teaches about how even the water is a big factor, temperature plays a role as well, some yeasts taste like cloves fermented cold and bananas fermented hot.

http://www.amazon.com/dp/0937381500

Buy this book. It will be the best $10 you'll spend.

John Palmer's How to Brew is a classic. It was very eye opening for me (also with engineering background) and gave a very wide knowledge about every part of the process. Now I know whats really happening and how different factors affect. Some simple recipes also, but nothing eye opening there.

http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888


The next homebrewing book I'm going to get is Mitch Steele's (brewmaster for Stone Brewing Co.) book on IPA's. Watched couple BeerSmith's podcasts with him on and seems to know a lot and liked the way he talks about the issues.

http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003

Veganomicon our copy is falling apart because we use it so much.

A lot of people here will recommend "Flour Water Salt Yeast" by Ken Forkish:
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
I bought the book and it's helping me change my understanding of time, hydration, temperature, etc. It's taken about a dozen loaves, but mine are starting to look like his loaves he has in his book.

FWSY:
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

Highly recommend the book Flour Water Salt Yeast by Ken Forkish. It's my favorite and I've gotten a ton of compliments on the breads :)

It's from this book. I just got a copy and have only made one recipe so far, but it turned out great. I'd recommend it.

My Favorites:

How to Brew by John Palmer

The Complete Joy of Homebrewing Charlie Papazian

Brewmasters Bible By Stephen Snyder

Extreme Brewing by Sam Calagione

Brew Like A Monk By Stan Hieronymus

Radical Brewing by Randy Mosher

Both kits will get you started. I started eight years ago with something like the $90. kit. The second bucket is not necessary but if you stick with brewing for some time you likely will purchase a second fermenter, this mostly allows for you to clear your beer of some of the sediment. I recommend going with $100.00 kit as you can brew more often as you will have a primary fermenter open on a faster basis if you move beers to the secondary after a week. I also recommend purchasing a book you can keep with you when you brew, like "The complete joy of homebrewing." http://www.amazon.com/The-Complete-Homebrewing-Third-Edition/dp/0060531053

This book is an essential read, as is COD by the same author. Riveting stuff.

La sal en exceso es mala, no consumir sal en lo único que te ayudara a bajar de peso es en ayudarte a deshidratarte.

Los problemas que tenemos con la sal normalmente son a causa de la comida procesada que contiene sal en exceso.

http://www.eluniversal.com.mx/menu/que-le-pasa-tu-cuerpo-si-dejas-la-sal

Te recomiendo muchísimo este libro para conocer la historia de la sal.

Salt: A World History https://www.amazon.com.mx/dp/0142001619/ref=cm_sw_r_cp_api_i_29j6Bb889GJFQ

I swear I'm starting to become a salt facts bot, but if you're interested in salt, you really should pick up Salt: A World History by Mark Kurlansky. It's really fascinating!!

It's even more than that - the first form of artificial food preservation (that is to say beyond letting grapes wither on the vine to make raisins or the spontaneous fermentation of fruit or juice and into intentionally creating an environment with which to preserve food in) was by the use of salt, often to promote lacto-fermentation. (The other contender here is smoking as a method of preservation of but whether it occurred by happenstance or by intention is anyone's guess.)

Many foods that you find today, especially sauces, pickles, and things that are (traditionally) sour were originally lacto-fermented with salt. Many foods today are still preserved in a traditional way. Some common ones are pickes (obviously) but also sushi, kimchi, soy sauce, tempeh, salted fish like rollmops, sauerkraut, ketchup, shrimp paste and so on.

Here's a video to get you started on the history of salt/lactic acid fermentation for food preservation and here's your further reading.

I've been vegan for two years, running for two and a half. Things I love:

Curries. Yellow, red, green, all of them. Very versatile, put whatever veggies float your boat. My favorites are yellow potatoes, carrots, peas, bell peppers, onions. Tofu is a MUST for me in curries. Press the excess liquid out (honestly, if your wife is serious about plant-based eating, an actual tofu press is WAAAAY better than using towels and heavy pans) and cube it up. No need to cook it before you throw it into your curry. Also, sometimes I stir in some chunky peanut butter right before I eat it. Serve with white rice, brown rice, quinoa, whatevs. Or just by itself.

Tofu scrambles. These were absolutely essential for me during marathon training last summer. Very quick, easy as hell to make, versatile, and packed with protein, calcium, and iron. Also, one of the few tofu recipes where you really don't have to press the tofu. Getting the excess liquid out is a good idea, but no need to let it press for more than five minutes while you prep your veggies. A good tofu scramble may take a few tries to get the hang of, so I recommend starting with a recipe (like this, for example) but once you've got the hang of it, mix up your veggies and spices to find your favorite combo. I also highly recommend finding some black salt to give your egg-inspired dishes that sulphur-y flavor. ONLY A LITTLE BIT IS NEEDED TO GET THE FLAVOR. Too much, and you and your wife will have the WORST GAS OF YOUR LIVES.

Speaking of eggy stuff, Chickpea salad sandwiches are BOMB. Depending on what spices you use, you can make this more eggy or more chicken-y, or more tuna-y, depending on your mood. My favorite recipe so far has been Thug Kitchen's smoked almond and chickpea salad sandwiches (here) but you can make it way simpler by not bothering with all the almond stuff and just going super basic. This is a tuna-inspired version I love.

I could really go on and on about vegan food, but perhaps the best way to get you and your wife in the right direction is to recommend a few books for you. I have....god, probably like 20 vegan cook books. My top three favorites are:

America's Test Kitchen: Vegan for Everybody - Great pictures, great recipes, and a lot of information on "why this works/why this doesn't work" in vegan cooking. I have been vegan for two years and just recently got this book and it has taught me a lot that I wish I had known all along.

Thug Kitchen: Eat Like You Give a Fuck - The first vegan cook book I ever got, a gift from my husband about a week after I went vegan, and still to this day one of my very favorites. So much basic info (like wtf is nooch), seriously tasty food, and hilariously written (NSFW language). I can't make up my mind whether I recommend this one or the ATK book more, but I'm leaning towards this one.

Minimalist Baker's Everyday Cooking - someone has already mentioned her blog, which I absolutely recommend as well, but there is SO MUCH on that blog, it can be hard to just find something to make. Dana's cook book takes care of that problem by having 101 of her very best recipes in a really beautiful and well-thought out book. Her recipes are always fun and inspired, and she has some of the tastiest vegan desserts I've ever had the pleasure of making.

Last thought: as far as "vegan recipes for runners" goes, one of the beautiful things about eating a whole foods, plant-based diet is that it's all really good food for runners. As long as you stay mostly away from processed stuff (fake meats made of soy protein isolate, vegan cheeses made of practically nothing but oil), then a vegan diet is going to be beneficial to your wife as a runner. There is a place in your kitchen for some Tofurky deli slices and vegan mayo (my favorite is Hampton Creek's Just Mayo) but keep it mostly whole foods and you really can't go wrong.

I hope this helps.

You should look into getting a copy of The Art and Science of Low Carbohydrate Living. It has a lot of information, science, and practical advice for professionals.

Race diet can be a keto diet. Ultra marathoners thrive on keto. Check the Art and Science of Low Carb Performance by Volek and Phinney or /r/ketogains for more info.

From The Art and Science of Low Carbohydrate Performance by Phinney and Volek:

From Chapter 4, Keto-Adaptation:

In the past it was assumed that fat cells lived 'forever,' but now we know that they die off intermittently and are replaced by new fat cells as needed.Thus losing body fat means reducing not just the fat droplet size but also the amount of associated 'machinery.' {The non-fat droplet part of a fat cell.} This mean that for each 10 pounds of body fat you lose, about 8.5 pounds is actual 'fat,' while 1.5 pounds is considered lean tissue based on various tests like density (underwater weighing, the BodPod), electrical impedance, or DXA. Therefore, if you lose 10 pounds on a well-formulated low carb diet and before and after DXA tests indicate that you have the same lean body mass, this means that you have actually gained 1.5 pounds of lean tissue somewhere else than in your fat cells.

And their web site is back:

Art and Science of Low Carb

They also note that the fat just under the skin is the slowest to be lost but when it DOES go, the saggy skin will snap back into place, without surgery.

Brewing classic Styles has some great info and recipes.

http://www.amazon.com/Yeast-Practical-Fermentation-Brewing-Elements/dp/0937381969/ref=sr_1_5?ie=UTF8&qid=1398438574&sr=8-5&keywords=yeast

In Yeast, the authors specifically advocate in favor of raising the fermentation temp into the 70s towards the end of the fermentation. Essentially, the yeast have produced all of the esters and whatnot that they're going to produce in the primary phase (usually about a week). From there, increasing the temp just encourages them to eat more sugar (increasing attenuation) and eat their own byproduct (potentially actually reducing off flavors quicker).

You should be fine.

I get my data from textbooks. Also this one spends a great deal of time talking about dry yeast. You should read it sometime.

Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) https://www.amazon.com/dp/0937381969/ref=cm_sw_r_cp_apa_YpayybWV88PXN

There is a site called Nouveau Raw that used to have a nicely laid out chart of flavor pairings that I found very useful, but, they've pay-walled it this year.

THIS might be helpful for a quick fix, but, I wholeheartedly recommend grabbing a copy of The Flavor Bible, because it's downright inspiring to paw through, and will up your mixing/cooking game considerably.

I'm not saying it's easy to find a .PDF/.EPUB file through nefarious means, but, I'm not not saying it, either.

The "end all be all" book on the science of cooking is the book: On Food and Cooking: The Science and Lore of the Kitchen.
There is a TV show entirely based on that book called Good eats with Alton Brown. The TV show has recipes the book has not. The TV show is entertaining, the book is definitely NOT light reading!

From the bible: The one major region of the Old World not to embrace dairying was China, perhaps because Chinese agriculture began where the natural vegetation runs to often toxic relatives of wormwood and epazote rather than ruminant-friendly grasses. Even so, frequent contact with central Asian nomads introduced a variety of dairy products to China, whose elite long enjoyed yogurt, koumiss, butter, acid-set curds, and, around 1300 and thanks to the Mongols, even milk in their tea!

I'm going to paraphrase another section, but most cheeses were not very interesting until they started being made further north because the cheese had to be more heavily salted and acidic to combat spoilage in the warmer climates of eastern European and Asia. Once it started to be made in the Roman territories, especially modem day Switzerland and France, you were able to allow the cheeses to ripen over a much longer time period with less salt and acid. This allowed for a MUCH greater diversity in cheese making, giving rise to the delicious cheeses of today.

A word on lactose intolerance and cheese. There are two kinds of "lactose intolerance" that people talk about. The first is an allergy to casein and that actually is dangerous. It's a full blown allergic reaction similar to a peanut allergy with symptoms as bad as anaphylactic shock. Thankfully it is very rare and you DEFINITELY know if you have it.

The other kind is a lack of lactase in your gut to process the lactose. If you don't have enough lactase, the lactose passes into your small intenstine where it gets eaten by bacteria releasing lots of co2 and methane, which makes you bloated and fart and all the other happy fun times associated with a lactose intolerance. It is this lack of lactase that most of the non Scandinavian descendants of the world have.

Luckily for everyone, in NON PROCESSED cheese, most of the lactose is suspended in the whey, which means that it doesn't end up in the cheese. This is even more pronounced in cheeses made from raw milk. As the cheese ages, the remaining lactose gets used up.

The upshot of all of this is that for lactose intolerant people the harder and older and less processed/pasteurized the cheese is, the more of it you can eat. Also, you can just disregard everything that I just said and take some aspergillus with your dairy product and be totally fine (it breaks down lactose for you so your body can process it).

I realize that you've asked for something more like a textbook, but I think you should consider The Joy of Cooking. It's got recipes, but it's also a fantastic reference for everything cooking-related. It can teach you how to make stocks, soup bases, prepare shellfish, pluck and dress a bird, roll pie dough, cook in a pressure cooker, can vegetables, smoke meats and fish, etc. The recipes will tell you what page to look on for any ingredients that require extra prep. I bought mine at a used book store for $6 (it's the 1975 version, but they also had a 1997 edition for $10 that I bought my sister). If you're trying to learn how to cook but not become a professional chef, I don't know if there's anything better.

EDIT: I also have this link saved of Alton Brown listing his favorite cookbooks. Ratio is one I've been meaning to pick up. I'll also mention that for all his shouting on other shows, I like Gordon Ramsay's "Cookalong" series quite a lot, and much of it is up on YouTube.

You don't need to imagine, friend.

Natural Harvest: A collection of semen-based recipes

If it's good enough for u/KFBass, it's good enough for you!

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

I believe the liquid would be named: ["Natural Harvest"] (http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041)

Here is the link if anyone would like to purchase this masterpiece.
/s


Natural Harvest: A Collection of Semen-Based Recipes https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_api_i_IZZWDbM0J8YDN

What you do is go to an interview and take a bottle of hair conditioner with you. Shortly before going into the room, put some conditioner along the edge of the web area between your index finger and thumb. Shake the interviewers hand as if you had no idea you had jizz on your hand, then have a super awkward interview.

You can also do this with friends. A great "it's just a prank bro" is to get some custard and some cookies from a bakery, then put a little bit of custard on the edge of the cookie and hand it to your friend. They'll think it is custard ... then hand them this book after they eat the cookie. (By reading this comment, CockGobblin cannot be held responsible for any ruined friendships caused by this prank.)

OK, so here's a little something from our friends at Amazon: Natural Harvest: A collection of semen-based recipes.

You're welcome.

So yeah this is a thing

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Ever heard of the cookbook Natural Harvest? It’s kind of amazing what people will write and what gets published.

It was a recipe from here

I thought OP was just trying to sell copies of Microwave Cooking for One.

> Genetics" is. What she ignores is that -- hold onto your brains and butts! -- these people were fat BEFORE they got there, and are still living off those fat stores! Shocking!

I take a different point from it, though I agree that it shows an absurd ignorance of science. Taubes addresses this seeming paradox in Why We Get Fat, and if any of you guys get down on Keto or Paleo, it will seem intuitive.

I also had family in the Balkans under occupation in WWII, and during those years and after the war, countries like Greece and Italy experienced bizarre obesity commensurate to the poverty in those regions. Well, just as with the paradox of poor fat people in the US and Developed World right now, the obesity was very likely attributable to their diet.

In other words, it's inefficient and costly to do things like raise livestock and cattle during occupation in wartime, since you have to feed them from your grain stores and your tenuous fresh water supply, and Ze Germans would have taken whatever pigs and chickens and shit that the the locals didn't already eat to begin with.

Thus, the food that was left over during and after the war, and which wasn't beyond the means of most to afford was high-carb grains and pastas and shit. Or, food that's more likely to get you fat in excessive amounts than meats and cheeses. Basically similar to how fatties now still get fat off the cheap carb-laden foods.

Why We Get Fat: And What to Do About It is a great read on the utter failure of the low-fat diet.

The Flavor Bible

This book helped me a lot, and I refer to it often when I want to change a recipe or just come up with something with what I have on hand. The first chapter has a very abbreviated discussion on flavors, but the majority book is just a cross-referenced index of ingredients, what their flavor is, and what things complement it well.

If you like this website, you may want to check out The Flavor Bible which is a reference/cookbook that does much the same sort of thing, only it is more in depth (being a book and all).

The Flavor Bible is a must-own. Gives not only descriptors for every ingredient you can imagine--spice, protein, produce--but also lists of commonly used ingredients in particular cuisines and for seasonal cooking as well. I love this book and find it indispensable for creative off recipe kitchen endeavors.

Keto = no carbs. It's a low carb, high fat diet, and it works well for some people to improve athletic performance and reduce fat mass. For some people, it doesn't work at all and they hate it. https://www.amazon.ca/Art-Science-Low-Carbohydrate-Performance/dp/0983490716

For most people, especially active people, I think the foods you eat don't matter much as long as they are real food (no ice cream, chips, gel packs, Froot Loops).

Dietary fat is essential for hormone regulation, blood clotting, sheathing the neurons in your brain, and appetite satiation. Certain fats also have anti-viral, anti-fungal, and anti-bacterial components, and they'll help with your skin complexion. There's no health benefit to restricting fat, and a lot of downsides.

You also have to get your calories from somewhere, and protein is only 4 calories per gram. There is no advisable way to get the calories you need from just protein.

I suggest you and your family read Good Calories, Bad Calories, for starters. There are many others featured on the keto calculator page that's in the sidebar to your right.

It sounds more like you should get a basic understanding of current nutrition science, and what keto is in general.

Recommended reading:

• Good Calories, Bad Calories or the more layman's/less sciencey version Why we get fat
  
• The Big Fat Surprise
  
• The Art And Science of Low Carbohydrate Living
  
• Death By Food Pyramid
  
  Compilation of science studies mostly related to keto:
  
  
• www.ketopedia.com
  
  
• Principia Ketogenica
  
• http://highsteaks.com/f/index.php?board=5.0
  

No, because the government can make mistakes, sometimes really big ones.

For years, the government has been saying that we should minimize our consumption of fat. This recommendation was erroneous, as we've been finding out for the last fifteen years.

Read Gary Taubes' original NYT Magazine article from 2002 on the shoddy evidence that fat is bad for us. Then read his book "Good Calories, Bad Calories" for a detailed blow-by-blow of how terrible science made it into the government's dietary recommendations. Or watch the documentary "Fat Head" on YouTube for a humorous, yet serious, take.

They tell the same story. In the 1970s, the federal government (namely, George McGovern) decided that it had to do something about the problem of heart disease. They decided to accept the results of some very sketchy research linking fats to heart attacks, because, in the words of McGovern, "Senators don't have the luxury that the research scientist does of waiting until every last shred of evidence is in," despite the fact that there was a robust debate within nutrition science what the true cause was. After these recommendations were released, the NIH actively prevented research contrary to the lipid hypothesis from taking place. Meanwhile, the corn and wheat industries were quite happy to step in and offer "low-fat" alternatives, while lobbying to keep carbs on that broad lower tier of the food pyramid.

But, as Taubes shows, there's really very little evidence that fat is bad for you. In fact, it turns out that fat and cholesterol are really important for all kinds of bodily functions, particularly brain function. And the high-carb diets that low-fat advocates put people on turn out to lead to diabetes, metabolic syndrome, and maybe even Alzheimer's.

Now, I do think the case is much stronger against sugar. But looking at the government's track record over the last forty years, I don't trust the government to get it right. So, no. Let the science play itself out. Be skeptical of all the dogmatic claims you hear. And maybe in fifty years, revisit the issue.

I would, but someone already beat me to writing the best beginning homebrewing guide ever.

Cool gift idea!

I'd say, first and foremost, that you aren't going to be able to kit out your boyfriend for homebrewing. There are too many styles for different types of equipment, and it gets very expensive... But a basic kit is good enough to brew just about anything, and it gives him the option to buy new items piece-by-piece as he outgrows the starter ones.

If you want to give him a good start in the hobby, get him 3 things:

1. A brewing starter kit
   
2. A good brewing book
   
3. A good beer kit
   
   For a starter kit, it looks something like one of these: https://www.amazon.com/Share-Enjoy-Homebrew-Brewing-Starter/dp/B0179ZH89Y/ref=sr_1_3
   
   You get a plastic bucket to ferment the beer, cleaning chemicals, hydrometer, bottles, bottle capper, siphon, etc. This should be perfectly adequate for him to brew beer dozens of times before he might want to start tweaking his equipment. The best part is you can replace individual parts of the kit any time you want - it makes it a very flexible upgrade path.
   
   
   For a starter book, it's How to Brew all the way. I'm pretty sure everyone in here owns a copy.
   
   
   For a starter kit, you can pick kits off Amazon. You should know there's 3 major types of beer recipe:
   
   
4. Pre-hopped extract kits. These are the beer kits you can buy in every grocery store. They're "fine", but my biggest complaint is that 90% of the work is already done for you, so brew day is almost boring.
   
   
5. Extract kits. (Get one of these). They include barley extract (usually in jars of thick syrup, but sometimes in dry powder form), hops to boil, and sometimes some extra things like specialty grains, spices, etc. Here's an example: https://www.amazon.com/Imperial-Blonde-Homebrew-Beer-Ingredient/dp/B00AC7Q4JW
   
   
6. All grain recipes. All grain brewing is the most hands-on you can get homebrewing, but it also requires some extra brewing equipment. The How to Brew book goes over it in great detail, and your boyfriend can decide if all grain brewing interests him.
   
   
   So, for all of these things, I gave Amazon links, but you don't have to buy them online at all. I'd strongly recommend looking up local homebrewing stores and just walking in. Most of my local shops are cheaper than shopping online, the staff are fun to talk to (because they really care about brewing), and it's nice to be able to examine some of the things before you buy them.
   
   Whether you shop locally of online, everything I listed above should come in at less than $150.

Check out the book "Brewing Classic Styles" to learn more about recipes and beer styles. Designing Great Beers is another helpful book.

In most cases, using a secondary vessel for fermentation isn't required and in fact increases your chances of infection or oxidizing your beer. You can read more in the wiki here.

I'm going to give a little balance to what /u/brock_lee said.

It is very easy to make good beer. It is really hard to make great beer. Doing a partial volume boil with extract and some steeping grains, using top-off water to chill it and then tossing in some dry yeast and setting it in a closet to ferment is how most of us start. Brewing that way produces good beer. The initial beer you make should make you happy.

Many of us however aren't happy with just good beer, we want to make great beer. Like the sauce example above, while making tomato sauce using paste is good enough for most people some people want to go above and beyond, selecting the right type of tomatoes, boiling them down and doing everything with more care and attention to detail.

So in the pursuit of great beer: we set up fermentation temperature control; grow our yeast with yeast starters; use RO water that we control the mineral additions to; switch over to an all-grain brewing method; put everything in to kegs to better control carbonation; use conical stainless steel fermenters; setup electronic brewery controls to better control variables during brewing; crushing our own grain to better control the sugar extraction during mashing. All of these things produce better beer so most of us still have that "one last upgrade" to make to the brewery before we are "done". So like many hobbies there is plenty of enjoyment out there for cheap and a deep dark well of effort, technique and polish out there if you decide to develop your hobby into a craft on a never ending journey for the perfect beer.

Oh, and for a great collection of recipes starting out I would recommend Brewing Classic Styles. A nice wide range of recipes that all have both extract and all-grain versions.

Always do a streak plate first to get isolated colonies. Then aseptically transfer 8-10 of the most uniform colonies to 5 mL sterile media, then 50 mL, then 500 mL allowing for 24 hrs of growth in each volume. The exact volume isn't super critical, but increasing each by a factor of 10 is typical.

Highly recommend the Yeast book from Brewing Elements series:
https://www.amazon.com/Yeast-Practical-Fermentation-Brewing-Elements/dp/0937381969

I've read Designing Great Beers and it's a great resource as a style guide, but it leans much more towards the empirical side when it comes to explaining things. If you're looking for something a little more scientific and data-driven there are some other really good options.

Suggestions:

• The Brewing Elements series: Water
  / Yeast
  / Malt
  / Hops - Very specific and science driven focus on each element.
  
• American Sour Beers - Mostly focused on sour beers, but gets really deep into the scientific aspects of it all (bonus: written by /u/oldsock).
  
• Vintage Beer - Data-driven resource on the science behind long-term aging.

The long answer requires a PHD in microbiology and about 6 hours worth of lecturing. See: Yeast: The Practical Guide to Beer Fermentation. Note: the book is not at all "practical" as advertised unless you have a PHD.

The short answer is, if you do not initially pitch enough yeast at the start, the yeast will be overworked, stressed out, and kill itself before it has a chance to grow into more yeast. If you pitch an adequate amount of yeast then there are enough cells around to comfortably handle the workload and continue having an orgy in your beer.

I usually suggest The Complete Joy of Homebrewing by Charles Papazian which was a less dry read to me. However, both are informative and either will serve as a great introduction to homebrewing.

If this is of interest to you, I recommend you read the book "Salt: A World History" by Mark Kurlansky. Among many other things, he goes into great detail about how salt has been used as a flavoring and preserving agent in condiments for millennia. He talks specifically about garum.

Preservation. Refrigeration is a modern invention: butter used to be heavily salted to slow spoilage. When you wanted to use the butter, you'd wash the salt out with water to make it edible.

https://www.youtube.com/watch?v=bJL-HYSlvRM The whole video is good, but the most relevant bit is at 7:30'ish.

https://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619

As for why we still have salted butter? It tastes good when used as a condiment.

Well, it just means it's not as surprising as the shock sites would have you believe. Osmotic pressure modification is a pretty well known way to preserve food -- by direct dehydration (as in raisins, beans or peas, hardtack, and jerky), salting or sugaring (as in pickles, jam, garum, and salt pork), or a combination of those things (as in fruit roll-ups and bacon). Since McDonald's patties are salted and cooked well-done, it's not surprising that they act in some ways like jerky.

Incidentally, the fact that high osmotic pressure inhibits bacterial growth has had a very long and interesting effect throughout history. Garum was on virtually every Roman dinner table, and variants of it led to the development of soy sauce (originally a poor man's substitute for good salted fish sauce) and ketchup. Saltworks were key to roman conquest of the mediterranean, mostly because they were used to preserve food. More recently, lack of salt in the American south was a major contributing factor to the North's success in the American civil war. If this kind of stuff interests you, have a gander at Kurlansky's "Salt: A World History".

Read your own page.

> "According to The Mayo Clinic and Australian Professor Bruce Neal, the health consequences of ingesting sea salt or regular table salt are the same, as the content of sea salt is still mainly sodium chloride.[11][12] "

Stop being scared of chemical names. CHLORIDE IS NOT A MAN MADE CONSPIRACY. You want to reduce your overall salt intake, great. But don't spout crap about a natural nutrient.

https://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619

https://en.wikipedia.org/wiki/Halite


https://books.google.com/books?id=_R00NqWST6MC&pg=PA248&dq=some+sea+salt+contain+sulfates&hl=en&sa=X&ved=0ahUKEwiTv_P-9bbUAhUU7GMKHd6WAJ44ChDoAQgxMAM#v=onepage&q=some%20sea%20salt%20contain%20sulfates&f=false

Not OP but here's a little of related information:

It helps fix insulin resistance

https://www.mangomannutrition.com/you-are-when-you-eat-intermittent-fasting/

It's good for your heart

https://www.sciencedaily.com/releases/2011/04/110403090259.htm

This book by Dr Taubes is a science based argument that you must have Windows of time without insulin in your blood in order to lose weight. It even gives examples on scenarios in which people and animals have been starved over long periods of time without losing weight.

Why We Get Fat: And What to Do About It https://www.amazon.com/dp/0307474259/ref=cm_sw_r_cp_apa_IbzJAbG6ABAMQ

Lots of other articles out there just google for more info.

I think the first guy was right just showed no proof.

You have a muffin top because its how your body distributes fat. Everyone is different, and its genetics. It's why African American women have bigger butts usually, etc. I'm not being racist or stereotyping, but its why some people don't seem to gain an ounce. Read this book, it talks all about that.

How to Cook Everything. It's a big cookbook, and it really does cover almost everything. There are a ton of great recipes in there I make over and over again, and lots of great information on techniques, too.

Just pick a meal that you like to eat and make it. It's ok to make mistakes, that is part of learning what works and what doesn't. You don't need a lot of stuff either.
I recommend How to Cook Everything by Mark Bittman for clear instructions and lots of tips.

I would suggest How to cook everything by Mark Bittman. He breaks down most recipes into a simple project and sticks to well known ingredients.

It's a nice volume for the single person just starting. You'll get some good techniques out of it as well.

if you want to learn to cook, I highly recommend How To Cook Everything by Mark Bittman. I would also recommend thinking in terms of techniques as you learn, rather than on just following recipes by rote. It's really the key to going from " I know how to make a couple of things" to being able to cook generally.

Since he has never brewed before I would recommend a basic kit. I'm not saying that you have to get this from NB, but this is an example what comes in a starter kit. I strongly recommend purchasing, How to Brew by John Palmer. This book will clear up a lot of brewing mysteries.

I'd also recommend going to your local homebrew store (LHBS) and ask them for help. If you have one close by, and they are any good, they can be an invaluable source of knowledge for a new brewer. Good luck, this can become a life long hobby if he chooses to pursue it.

As your husband grows into the hobby he will

I just got in a home brewing kit for me and my gf to play with. We both are crazy about craft beer and we've been wanting to do it forever. Spent a good amount on the best one I could find, as well as some add-ons and kits. I took live five hours last night reading an awesome [book] (http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888) on home brewing. I'm loving the chemistry and the mixture of precision and creativity. I think we are going to really fall in love with it. It was an anniversary gift, one year coming up in a couple weeks. So weird.

Hey! I see you're a new vegan! You might want some good resources for vegan cooking and recipes. Check out some of my favourite vegan cookbooks:

Veganomicon has really good recipes and some basic recipes.

Minimalist Baker. She's got an amazing blog that I cook from all the time. It's maybe my favourite vegan source for recipes.

Thug Kitchen. Not my favourite recipes, but the book is hilarious. Also a blog.

Oh She Glows Also really healthy, lovely vegan food. Also a blog.

Good luck with your new journey, and I hope these bring you some fun ideas!

Veganomicon

Moorhead has a community education program including an Artisan Bread Class

My advice would be to buy a copy of Flour Water Salt Yeast and make every loaf in the book.

Got myself the book "Flour Water Salt Yeast" the other day. Been making bread when time allows. In his book, Ken Forkish explains how he uses the Finger Dent method to determine when a dough is at its optimal proofing stage.

Check out the video and pick up his book. I highly recommend it.

Happy baking!

Flour, Water, Salt, Yeast. A very pretty bread cookbook. :)

Yep! It's really great, and way easier than you'd expect. I don't make my every day bread, but anytime I'm having people over for dinner or making something special I bake bread. And sometimes I do it just because! I'd recommend checking out Flour Water Yeast if you're definitely interested, or check out some of the beginner bread recipes on the King Arthur Flour site. There is probably a bread subreddit too... Actually, not sure why I never looked.

Bonus: bread from scratch is a gateway to making pizza from scratch, so you can't go wrong!

For health, How Not to Die. For cooking, Thug Kitchen.

I recently read in this book: http://www.amazon.com/The-Art-Science-Carbohydrate-Living/dp/0983490708/ref=sr_1_1?ie=UTF8&qid=1330892267&sr=8-1 that it is common for people doing keto to plateau for several weeks and then suddenly lose 5 pounds.

Here's a quote:
"When humans cut back in calories, they tend to lose weight quickly at first. Some of this water weight is due to reduced glycogen reserves (the body stores 3-4 grams of water along with each gram of glycogen). But then if all subsequent weight loss comes from fat, and a 500 kcal per day deficit results in a pound per week rate of loss, this weight variability within a 4 pound range can lead to a great deal of frustration and misunderstanding for the individual. This 4 pound range in weight variability could completely mask four weeks of excellent diet adherence at 1 pound per week of body fat loss. And any clinician who has worked with dieting subjects has seen individuals who are clearly sticking to much more stringent diets plateau for up to two weeks then abruptly show a 5 lb weight loss... Bottom line: the standard scale is a lousy short-term tool for monitoring your diet's progress.

"The Art and Science of Low Carbohydrate Living" by Phinney and Volek might be good, but I'm not sure if she'll like the description:

> Carbohydrate restricted diets are commonly practiced but seldom taught. As a result, doctors, dietitians, nutritionists, and nurses may have strong opinions about low carbohydrate dieting, but in many if not most cases, these views are not grounded in science.

"The Ketogenic Diet" by Lyle McDonald is great, but it's probably more suited to people who want to understand the biochemistry of keto in detail. It also costs quite a bit, around $60 new.

There have also been quite a few studies done on low carb, and keto. I posted this in another thread:

---

Meta-analyses of randomized controlled trials for weight loss almost universally show that carb restriction works just as well as, or slightly better than, fat restriction.

Here's one from 2015:

LoFAT = low fat
LoCHO = low carb
ASCVD = heart disease

> This trial-level meta-analysis of randomized controlled trials comparing LoCHO diets with LoFAT diets in strictly adherent populations demonstrates that each diet was associated with significant weight loss and reduction in predicted risk of ASCVD events. However, LoCHO diet was associated with modest but significantly greater improvements in weight loss and predicted ASCVD risk in studies from 8 weeks to 24 months in duration. These results suggest that future evaluations of dietary guidelines should consider low carbohydrate diets as effective and safe intervention for weight management in the overweight and obese, although long-term effects require further investigation.

Sackner-Bernstein J, et al. "Dietary Intervention for Overweight and Obese Adults: Comparison of Low-Carbohydrate and Low-Fat Diets. A Meta-Analysis" PLoS One. 2015 Oct 20;10(10):e0139817. doi: 10.1371/journal.pone.0139817. eCollection 2015.


2014:

> Trials show weight loss in the short-term irrespective of whether the diet is low CHO or balanced. There is probably little or no difference in weight loss and changes in cardiovascular risk factors up to two years of follow-up when overweight and obese adults, with or without type 2 diabetes, are randomised to low CHO diets and isoenergetic balanced weight loss diets.

Naude CE, et al. "Low carbohydrate versus isoenergetic balanced diets for reducing weight and cardiovascular risk: a systematic review and meta-analysis" Nutr Metab Cardiovasc Dis. 2014 Mar;24(3):224-35. doi: 10.1016/j.numecd.2013.11.006. Epub 2013 Dec 20.

2013:

> In conclusion, the present meta-analysis demonstrates that
individuals assigned to a VLCKD achieve significantly greater
long-term reductions in body weight, diastolic blood pressure
and TAG, as well as greater LDL and HDL increases when
compared with individuals assigned to a LFD; hence, the
VLCKD may be an alternative tool against obesity.

Bueno NB, et al. "Very-low-carbohydrate ketogenic diet v. low-fat diet for long-term weight loss: a meta-analysis of randomised controlled trials." Br J Nutr. 2013 Oct;110(7):1178-87. doi: 10.1017/S0007114513000548. Epub 2013 May 7.

2012:

> Meta-analysis showed LCD to be clearly associated with significant decreases in body weight, BMI, abdominal circumference, systolic blood pressure, diastolic blood pressure, plasma triglycerides, fasting plasma
glucose, glycated haemoglobin, plasma insulin and plasma
CRP, as well as with an increase in HDL-C. LDL-C and creatinine did not change significantly, whereas limited
data were conflicted regarding plasma uric acid.

Santos FL, et al. "Systematic review and meta-analysis of clinical trials of the effects of low carbohydrate diets on cardiovascular risk factors" Obes Rev. 2012 Nov;13(11):1048-66. doi: 10.1111/j.1467-789X.2012.01021.x. Epub 2012 Aug 21.

You should read http://www.amazon.com/The-Art-Science-Carbohydrate-Living/dp/0983490708 and Why We Get Fat - Gary Taubes. Then you will never get nervous about every little thing your body does and subconsciously think its keto.

This diet isnt a new fad, its 100% healthy long term and even if your cholesterol spikes during your weight loss, its only because you are dumping cholesterol.

This diet will correct you to the correct weight with or without you (as long as you stay off dirty carbs)! Just stick with it and your body will tune itself to a natural healthy state.

No offense, but is your GW a short term GW? You are going to blow that 175 out of the water, im almost 5'11" and weight 175...no exercise or calorie counting and my wife has lost almost 70 lbs and is 5'7" and 169lbs...with just sticking to the diet.

Gl and keto on!

The only winning move is to not play. Only talk about diets with people who actually want to learn and debate.

Simply tell her that you feel fine, your girlfriend feels fine, you are as healthy as you have ever been and that she shouldn't knock it until she has tried it. Also tell her that you have made an informed decision and that while you understand her concern, she simply doesn't have the knowledge of nutrition and biochemistry that is required to adequately assess diets, but that if she would like to learn more about your diet then she can order this: http://www.amazon.com/Art-Science-Low-Carbohydrate-Living/dp/0983490708/

If vegetarian is an option and you're ok with some offensive language, the Thug Kitchen cookbook might be a way to go.

https://smile.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586/

Would a vulva be off limits?

Yea? Bummer... Better check out something else like the Thug Kitchen cook book which is more really cool cook book than gag gift: http://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586/ref=sr_1_1?ie=UTF8&qid=1459371336&sr=8-1&keywords=thug+kitchen

Or maybe poo poo pourri! I love these things: http://www.amazon.com/s/ref=nb_sb_ss_c_0_7?url=search-alias%3Daps&field-keywords=poo+poo+pourri&sprefix=poo+poo%2Caps%2C430


Or maybe an inflateable unicorn horn for her cat!!!

Thug Kitchen Cookbook

It's actually really easy. Beans + rice or beans + corn and you have a complete protein. I eat tacos, burritos, Thai, Indian (vegan curry), black bean burgers, and stir fry all the time. I thought all vegans were hungry skellies too before I gave it a shot, and it turns out it's really cheap and easy. It is only ever difficult to eat vegan at restaurants because everything seems to have milk or cheese, but I am doing the best I can and don't sweat the small stuff. My BF eats meat but these days at home he doesn't bother because he loves my cooking.

Edit: If anybody is interested in the nutrition of a plant-based diet or would like to try some delicious recipes, I would highly recommend

1. Vegan for Life which is written by two registered dietitians. This book discusses how to feed yourself properly and what vitamins you need (looking at you B12) to make a vegan lifestyle sustainable.
   
   
2. Thug kitchen Is a funny, no-nonsense book which showcases a lot of delicious recipes which I use every week
   
   
3. Some documentaries that I really enjoy sharing which are available on Netflix are:
   
   

• cowspiracy - the environmental impact of consuming meat and meat products
  
  
• Forks Over Knives - discusses nutrition and the effects of consuming animal products and oil and the links between these products and cancer. Big focus on the China Study
  
  
• Food Matters - another nutrition one.
  
  I want to point out that the last two really push the message that 'FOOD CURES ALL' and that is a bit of an extreme message imo. A good diet certainly leads to good health, but modern medicine exists for a reason.
  

I suggest you and everyone else in the world read Gary Taubes's book Why We Get Fat which discusses the falsehood of low fat eating, how those studies were bogus, and why people still believe that high fat causes heart attacks.

There is a book on that topic.

There's a great book called The Flavor Bible. It doesn't have any recipes... it's just an index of what flavors complement each other.

Haha, the presentation is nothing. Ive worked in a kitchens for a total of about 3 or 4 years so I guess I kinda just learned. The combination of ingredients is nothing. At one of the places I worked we had a couscous salad which had sultanas, grilled egg-plant and pumpkin, along with some orange juice. I didnt have egg plant so I just left it out and skipped the orange juice. So that part is easy. The salad...having lived in a wine region for 10 years I quickly learned that the locals like marinated olives/mushrooms/sundried tomatos...just put them on some greens and you have a tasty looking salad. Then just do the lamb cutlets and you have an awesome meal :) If you really want to learn about combining some more ingredients and maybe move away from conventional cooking, i highly recommend THIS book. I often try and buy something ive never worked with (like a herb or spice, or some vegetable etc) and then look it up in this book and make a meal from that.

I would recommend the Flavor Bible as well. It isn't focused on techniques so much as it is focused on the flavors of different ingredients. I have found it to be incredibly helpful in teaching me how to combine flavors and ingredients in new ways beyond simply following a recipe. Techniques are important, but getting a baseline for flavors gives you a baseline to build from.

It along with Alton Brown have been incredibly helpful in getting me comfortable in the kitchen and taught me to get away from the recipe.

I've used Bacardi and Captain Morgan, both of which turned out well. According to The Flavour Bible, bananas, almonds, dark and light rums, and cinnamon all make strong pairings. If that's the case, I'd be curious about using 99 Bananas, Disaronno (amaretto), or even Fireball.

Edit: Screw it, why not go all out dark Myers's Rum? ;)

This book is an outstanding place to start if you're interested in deep experimentation in flavor profiles.

Link for the lazy

The The Flavor Bible came recommended to me from a friend. It has an index which helps you determine what other ingredients to best pair with an ingredient.

More info here: https://karenandandrew.com/books/the-flavor-bible/

The Flavor Bible is totally what you are looking for.

This really depends on the gelatin concentration. Even at high temperatures, a sauce with a high concentration of gelatin will be thick. Think of a classic glace de viande. This type of sauce can be a quarter gelatin, very high concentration.

As you say though, you won't notice the gelatin in this sauce as a thickener. I agree (at least in terms of viscosity) since you really need to get up to around 10% gelatin by weight to make a discernible difference, and at this concentration it will quickly congeal as it cools.

However, the mouthfeel of a sauce can be impacted by lower gelatin concentrations. Gelatin molecules are typically long and obstruct the free movement of water throughout the sauce, making it feel heavier and silkier in the mouth.

Note too that sauces thickened with starches will also gel up at cooler temperatures. Cornstarch, like other grain starches, has a relatively high proportion of amylose (as opposed to amylopectin), which means it quickly congeals as it cools.

Gelatin is preferred to cornstarch in situations where the sauce should be translucent and not cloudy looking.

Info is from On Food and Cooking by Harold McGee

On Food and Cooking: The Science and Lore of the Kitchen –
by Harold McGee

is the bible.

Also Modernist Cuisine

It's a self-contained course on electronics, not at all a collection of data sheets.

To use an analogy: you can download food recipes from the Internet all you want, but you will learn how to become a cook by reading Harold McGee's On Food and Cooking (another book that would remain on my bookshelf).

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

If you're not going to use lye, it's a good idea to bake your baking soda. This converts the sodium bicarbonate to sodium carbonate, which is a stronger alkali, and will give the pretzels a better flavor. Lye gives the best flavor, but baked baking soda is close.

(Linked article is by Harold McGee, who wrote On Food and Cooking.)

The rancidity refers more to oils held within the nut going bad - simply an off-putting flavor and dampened aroma. The texture will also be a little bit more mealy.
Beyond that, the origin of the nut could matter as far as spoilage goes.

• Chinese pine nuts - 78% oil content
  
• American pine nuts - 62% oil content
  
• European pine nuts - 45% oil content
  
  Strangely enough, I've never frozen pine nuts, but foods high in fat freeze rather well. As for pine mouth, I believe that a lot of the cases are sourced from Chinese pine nuts, where as those sourced from Turkey have the lowest probability(from a newspaper I read recently - the oil content is from Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen )

There is a semen cookbook.

Given the context where this picture was posted, it immediately reminded me of this book cover. Looks really delicious, though.

Creo que esto es lo que estás buscando.

I bet the guy who wrote this book wouldn't mind. In fact, I bet his already is.

Natural Harvest...and the companion book Semenology

Yes, there's a recipe book that uses ejactulate. It behaves like egg whites because it's a protein. The book is called Natural Harvest.

I also have a cookbook for him.

http://www.amazon.ca/Natural-Harvest-Collection-Semen-Based-Recipes/dp/1481227041

http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

next up: https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Pozdrav.


Za početak bih ti preporučio knjigu: "Natural Harvest: A collection of semen-based recipes". Kasnije možeš eksperimentirati i sa "Semenology - The Semen Bartender's Handbook" ako te to područje zanima.


lp

What is this, a natural harvest?

What kind of wall decal is this?!

I don't think you can ride those

Uh...NSFW recipes

If you are interested in urine candy, you might also be interested in: This

Food for thought. Just sayin'.

Seriously though, you are very lucky, and that sounds incredibly hot. I have actually heard of something like this before in a Savage Love column (also where I learned about Natural Harvest). A dude was into freezing his spunk and eating it later. A little bit gross for me, but hey.

Keep us updated!

It gets worse

Ratio by Michael Ruhlman (https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728) - My absolute favorite at home cook book, hits everything you're looking for I think. Has baking and cooking recipes

Baking by Hand (https://www.amazon.ca/Baking-Hand-Artisanal-Pastries-Without/dp/1624140009/ref=sr_1_1?s=books&ie=UTF8&qid=1468117705&sr=1-1&keywords=baking+by+hand) - More technically complicated, but still great. One of my go to books when I'm looking to learn something new. Mostly breads, but some pastries too

How to Cook Everything (Vegetarian) by Mark Bittman (https://www.amazon.ca/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?s=books&ie=UTF8&qid=1468117750&sr=1-1&keywords=how+to+cook+everything+vegetarian) - this is the dark horse, you'd be surprised how much he includes in these books. Pizza dough recipe is the bomb.

You sure can!

Eat your heart out

Reminds me of this great book. Natural Harvest: a collection of semen-based recipes

https://www.amazon.ca/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

I suspect you are right, the resemblance is uncanny:

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041#reader_1481227041

Then this book is for you.

I mean, clearly.

Just in case she's not up on her Swedish Chef, maybe she can find this book. You know, for any leftovers ...

I'm sure they've all left reviews for Natural Harvest

What about the Natural Harvest cookbook? That's gotta be an escalation from a literal "cock and balls" book.

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

I believe you will find this relevant to your interests.

Also it's quite amusing that "People who viewed this item also viewed Dancing with Jesus: A Collection of Miraculous Moves"

Natural Harvest: A collection of semen-based recipes

You could try one of these instead, then?

Take out some suggestive books.

Like

https://www.amazon.co.uk/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

I bet they took a recipe from this book.

I should have linked the original thread. It's this cookbook.

This book.

[Maailman surullisin keittokirja apuun] (https://www.amazon.com/Microwave-Cooking-One-Marie-Smith/dp/1565546660)

Looks like you need to get yourself a copy of this.

On my bookshelf:

• How to Brew : Everything You Need To Know To Brew Beer Right The First Time by John Palmer
  
  
• Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff
  
  
• Yeast: The Practical Guide to Beer Fermentation by Zainasheff and White
  
  
• Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Randy Mosher
  
  
• The Complete Joy of Homebrewing by Charles Papazian
  
  
• Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels
  
  
• Great Beer Guide: 500 Classic Brews by Michael Jackson
  
  
• The Brewmasters Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver
  
  
• Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing by Charles Bamforth
  
  
• Fermenting Revolution: How to Drink Beer and Save the World by Christopher Mark O'Brien
  
  
• A Year of Beer: 260 Seasonal Homebrew Recipes by Amahl Turczyn
  
  
• Clone Brews: Homebrew Recipes for 150 Commercial Beers by Tess and Mark Szamatulski (outdated version)
  

I bet it's listed on the Ketopedia site, but Phinney and Volek's books are research backed and full of facts.

The Art and Science of Low Carbohydrate Performance

The Art and Science of Low Carbohydrate Living

I was diagnosed with diabetes in January and I am taking long-lasting insulin and rapid-acting. I've started keto shortly after the diagnosis and adjusted my insulin dose accordingly.

At this point, I've been able to reduce long-lasting insulin (Lantus, from 50u down to 20) and almost removed rapid-acting insulin (1-3 units per day, vs. 15 units) to match my carb intake (<20g/day now) while maintaing a very good BG (I'm still making insulin).

There isn't a simple way to match protein/fat intake to insulin doses as far as I can find. This graph was useful.

I test my BG a lot to see the impact of different foods after eating. When eating a meal with less than 5-10g, I see my BG raise slightly, around 10-15mg/dL, then stay there for 2-3 hours and then go back to my base level.

My a1c went from 12.1 to 5.7 in these 3 months and lost 60 pounds switching to keto.

A couple of good resources that cover keto together with diabetes:

• Eating Academy
  
• Art and Science of Low Carb Living
  

I would strongly recommend reading The Art and Science of Low Carbohydrate Performance. It was written for folks like you.

I'm not convinced endurance athletes need to "carb up" to perform. Check out Volek & Phinney's The Art & Science of Low Carb Performance for more information on that perspective: https://www.amazon.com/Art-Science-Low-Carbohydrate-Performance/dp/0983490716

When I was in keto a few years ago, I easily rode a 65 mile bike ride in a fasted state. I didn't have anything but water and electrolytes during the ride.

of course you can "bulk" on keto, too. you don't need carbs for that. And yeah, you sound as if you're not reacting well to carbs (or some of them at least). The GAS issue is usually related to your gut bacteria, you miss apparently some for the carbs you are eating, so this probably gets better over time.

But I consider the whole "bulking/cutting" done in the bodybuilder scene a myth, they came up with some patterns that work, and those are religiously followed now. Science says, if you have the proteins it takes, and a caloric deficit not too big, and the necessary growth stimuli from your exercises, you will gain lean mass. actually you have some benefits like growth hormone and other things.

"the art and science of low carbohydrate performance" by Volek and Phinney might be a good read for your coach :-)

https://www.amazon.com/Art-Science-Low-Carbohydrate-Performance/dp/0983490716

This and good homebrew shop are all you need. My 2 cents, don't get into it just to save money. Also wait until you can afford an extra $300 for a kegging system. Every home brewer I know that quit did so because bottle conditioning sucks. It's slow and extremely time consuming.

this book, The Complete Joy of Homebrewing, was very highly recommended at my LHBS. and i would recommend it as well.

Oh wow, good luck with immigration!!

How do you feel about the They're Real mascara? I kind of love it. I also have the MAC Gigablack whatever and the Too Faced lashgasm - they are not quite as intense, but probably better for everyday wear.

That book looks great! I have Kitchen Confidential on my nightstand right now, and this!

Salt: A World History
Zero: The Biography of a Dangerous Idea
The Omnivore's Dilemma: A Natural History of Four Meals

Read [Salt](http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1229375215&sr=8-1 "His other books are equally awesome") by Mark Kurlansky; it goes into detail about ancient Chinese salt works, including the invention of drilling and percussion drilling, all for salt sources.

You are so right! Modern IRL civs don't just ban random luxury goods (kinder eggs, pot, heroin, horse meat) that gameplay feature is totally unrealistic.

Salt and citrus, so unimportant in the modern world, film and luxury jewelry are way more important.

Film industry: 38 billion in global sales, 2016

Jewelry: 70 billion in global sales, 2016

Citrus: 100 billion in global sales, 2015

Salt: 21 billion in global value, 2013. This is just for NaCl, MgSO4 or magnesium sulphate is another 7 billion (in 2015) and there are a number of other "salts" out there that "salt" in civ undoubtedly represents, since there are no sodium bisulphate, potassium dichromate, or calcium chloride luxury resources represented, and are these key pieces of historic and modern food and chemical production. If anything salts are far more important in a modernized industrial world than in a pre industrial world.

If anything salt should be a strategic luxury, required for most classical through modern era units.

For further reading, check out market data reports (if you can find ones not behind a steep paywall) and this book: https://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619

> Got any cites to legit studies on either side? Would love to read them.

There's two great sources I like because they take a scientific approach in their own ways.

The Ketogenic Diet by Lyle McDonald. It's expensive to buy on his website, but you can get it via torrents. I liked this book because he went into detail on how to do the diet. He doesn't take sides based on ideology and presents the scientific evidence for keto dies, and well as their drawbacks. It gives a very technical way to do the diet with the different ways to do it. "Over 600 scientific references were examined in the writing of this book, and each chapter includes a full bibliography so that interested readers may obtain more detail when desired. Readers who desire further in-depth information are encouraged to examine the cited references to educate themselves."

Summary of The Ketogenic Diet can be found here.

Gary Taubes has written Why We Get Fat: And What to do About it and Good Calories, Bad Calories. I've read the latter of the two and enjoyed it because he also takes a very scientific approach to the matter at hand.

I personally haven't seen any evidence that low carb diets are bad for you. People just argue this point on ideological grounds, and only care about proving their particular diet is the best one, instead of being open-minded. I've read books on both sides, from vegan to keto, and I believe that the evidence points to one thing: The main thing to worry about is eating a variety of foods in moderate amounts.

And some people may need different diets to accomplish this goal. One thing that is especially true of both vegan and keto diets is that they force a person to think about what they eat. It makes food artificially more scarce, thus making it more difficult to over eat. And I believe that that simple fact creates the majority of the health benefits that either diet purport to have.

Gary Taubes books are good and go into a fair bit of the details of the science but I found them pretty readable.

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health - technical version aimed at medical community, but still very readable

Why We Get Fat - this is a more "layman version" of the same material because some thought good/bad was too technical

I liked them both actually.

Depends on what kind of learner you are. I prefer book learning over watching videos, and the clear favourite for learning the basics is How to Brew by John Palmer.

This book is an indispensable resource for noobs. John's such a cool dude that he literally posted the full text of the book on his website for free. However, the book is still worth the money for the pictures, charts, and updates since the free version.

Aside from books - shadowing a brewer is pretty key. Find your local homebrew club, and ask to shadow a brewer. I just mentored an allgrain batch with a noob from my local homebrew club.

I wouldn't start with a site, but rather a book, How to Brew by John Palmer. Go ahead and spend the 10 bucks on it right now, this isn't an option. You can't just skate by without this book and annoy everyone on /r/homebrewing, homebrewtalk, or IRC channels with questions answered beautifully and organically in this book.

This book answers the basics, from what beer is, what is fermenting, to the process, to the advanced, including building advanced all-grain setups. This will answer nearly all the questions you have, from now to three years of experience on down the road, and it's here in one handy book you can doodle and highlight all over. This is your first investment. Equipment is not your first investment. A gallon of cider and a pack of baker's yeast is not your first investment. A craigslist posting of someone giving away their old equipment is not your first investment. Paying the money right now for this book is your first investment.

While the book is in the mail, you can start reading the first edition online, which gives you an opportunity to reread it all over again in print when your copy arrives. Write stuff down. Highlight stuff. Go to google and bing something if you aren't fully clear. No questions yet, understand what the whole process is, and be committed to a few very important core rules: cleaning is the most important, timeliest part of brew day. Quality goes into the work you do, quality comes out as the finish product. And finally, it's necessary to have a beer while you make beer -- respect the craft you've taken up as a hobby by respecting those who have done so before you.

Finally you can begin to ask the question you are asking now. Where do I go before I brew? First, Midwest Supplies has a coupon about thrice a year that is a big savings and comes with mostly everything -- if you want to wait around for that, in the between time is a good time to invest in the other things, like a large pot, star-san, empty bottles, and so on. If not, do research and don't go buying the cheapest kit -- buy the kit that comes with everything that you want; don't feel short-handed or inundated with extras.

Lastly, that book is your new bible. It has all the answers. Now the bible is a historical recording, and new evidence disproves things in the bible. Some things you'll learn like quick tips and such you'll find just browsing the web, but what's in the bible makes for a correct and complete brewday. But the bibles of the world would be great if it came with the empirical evidence of video recordings. This episode of brewingTV is pretty good at showing what your first brewday should look like. But again, this religion will be lost on you if you don't buy and read the bible first.

And remember, "Relax, don't worry, have a homebrew".

My favorite extract kit is a Sierra Nevada Pale Ale clone: http://www.northernbrewer.com/shop/sierra-madre-pale-ale-extract-kit.html

Also, the book Brewing Classic Styles has recipes for most styles you would care to brew, in both extract and all-grain options: http://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926

How to Brew - John Palmer

Designing Great Beers - Ray Daniels

Brewing Classic Styles - Jamil Zainasheff and John Palmer

Brew Like a Monk - Stan Hieronymus

Clone Brews - Tess and Mark Szamatulski

Yeast - Jamil Zainasheff and Chris White

Beer Captured - Tess and Mark Szamatulski

Radical Brewing - Randy Mosher

Brewer's Association Guide to Starting Your Own Brewery - Randy Mosher

Brewing Classic Styles

it will thoroughly explain to you how to brew a classic example of most styles of beer. all the way from grain/hop selection through fermentation temps.

Well, you found a great spot here already! Also Brulosophy, John Palmer, American Homebrewers Association, Homebrew Talk Forums are all good starting points for websites.

For books, definitely How to Brew is recommended (there may be a newer edition out if I recall), followed by Brewing Classic Styles, Water, Yeast, and, of course, American Sour Beers written by a user on this form by the name of u/oldsock who also has a great site.

For now, work on the process of making beer. Take a look a little later on into something called Beer Smith as it will really help you with dialing recipes in.

Hands down, the best "single" place for recipes is Brewing Classic Styles by Jamil Zainasheff

Throw extreme brewing away... or use it as a big coaster! All it is a glossy showcase of his ego. Just kidding, but not really... It doesn't really have much useful information in it. The others you mention are the books I learned to brew with and refer to the most. I hear Jamil's and Chris' new book "Yeast: The Practical Guide to Beer Fermentation" is awesome.

For reusing and maintianing commercial yeasts there are a few links in the sidebar, also the book Yeast by Jamil Zainasheff and Chris White. For cultivating wild yeast, a good place to start would be the King's Coolship episode of Brewing TV...or just about anything else Jeremy King has written in blogs.

Yeast, I think.

The Amazon reviews are pretty funny for this book.
https://www.amazon.com/gp/aw/reviews/1565546660/ref=cm_cr_getr_mb_paging_btm_3?ie=UTF8&pageNumber=3

Lonely, but not quite the loneliest.

The cashew based ricotta from the Veganomicon is awesome. Takes about 15 minutes to make.

Well honestly just look at the ways you're preparing the fish and meat already; chances are pretty good you're after the sauces, flavorings, etc. you employ in the cooking process rather than the taste of meat per se. Try reworking the flavors you like with new bases, e.g. I've done scrambled tofu with a general tso's sauce to satisfy that craving. I don't know if you have tofu and tempeh available, but they're definitely worth trying if you do. Also, get a copy of a good vegan cookbook like the Veganomicon. The wealth of recipes in there seriously spurred me to say "fuck it, I can work with this, fully vegan it is."

I could slap your beautiful face right now. But it's okay, because I know some kick ass cook books that will show you how to make yummy vegan food. Betty goes Vegan is a cookbook that vegan-izes classic american dishes. Also the Veganomicon might as well be the vegan bible when it comes to cooking. Every recipe I've tried in this one has been delicious. Personally recommend the Spiced Sweet Potatoes and the Herbed Scalloped Potatoes because they are pretty easy to make.

Also The Sweetest Vegan is a fantastic food blog that also has amazing food on it. It's another one where everything I've tried has been amazing. I haven't tried out anything on Vegan Dad but I know a bunch of vegans who love his stuff. He also has a cook book out but many of the recipes are online. The Vegan Stoner is good because he/she makes recipes that are cheap and fast. Another one that I haven't tried out too many on but I know is popular.

For raw eating I would head over to Fully Raw Kristina I buy food from her fully organic co-op and she is a huge sweetheart. She has several recipes and tips on her youtube page and she also has her own website with some other information. Also if you can't find the answer to a question you have about eating raw you can easily contact her via email.

The Veganomicon has a few bomb southern recipes. Also, u/Patchesthelurker's advice is sound. You need to stay busy with activities you can set goals for. I have a friend in AA and he seems to find it really valuable - would probably be worth trying at least.

I did the "Overnight White Bread" recipe in FWSY. /r/Breadit turned me on to the book, and its worth checking out if you're into longer ferment times. Several great recipes and lots of insight.

The general recipe is:

• 1000g white flour
  
• 780g warm (90-95 F) water
  
• 22g salt
  
• 0.8g instant dry yeast
  
  Bulk fermentation is 12 - 14 hrs, or until nearly tripled. (Fold 2-3 times in the first hour or two.)
  Divide in half, shape and proof (about 1hr.)
  Preheat oven with dutch ovens to 475F.
  When proofed, flip dough into hot dutch ovens and bake with lids on at 475F for 30 mins.
  Uncover and continue baking for an additional 15 - 30 mins to desired color.
  Turn out onto racks and let cool.
  
  Edit: formatting

The two main books seem to be Tartine and Flour Water Salt Yeast. I have FWSY and think it's a great resource. I still will do other kinds of bread and don't only stick to this.

To get that nice crust you're looking at a dutch oven, just keep your eyes out for a sale on them. Beyond that a scale, a bowl, and an oven.

/u/p3n9uins's video is pretty nice shows everything for free. :D

Modified Ken Forkish's pure sourdough recipe from his book Flour Water Salt Yeast taking inspiration for quantities from this recipe and this recipe. Needs more and smaller choc chips but otherwise I deem this experiment a winner winner chicken dinner!!

"Flour Water Salt Yeast" by Ken Forkish (https://www.amazon.co.uk/dp/160774273X/ref=cm_sw_r_other_apa_aJ1sybPYAT05H) gets consistently good reports here.

I'd also recommend "Dough" by Richard Bertinet (https://www.amazon.co.uk/dp/1856267628/ref=cm_sw_r_other_apa_AH1sybKH7YCJG)

and Paul Hollywood's "Bread" (https://www.amazon.co.uk/dp/1408840693/ref=cm_sw_r_other_apa_-F1syb7TKQJWA)

Radical suggestion: no bad snack foods. They don't sate you and are typically more expensive per-pound than something home-cooked. Replace with things like roasted potatoes, hummus and veggies, fruit, or a portion of a real meal. Plus, you'll get to work on your cooking! Opening a bag or a box does nothing for cooking skills.

Use meat as a condiment instead of a foundation of a meal, like an exception instead of a norm. Use rice and beans to bulk up the rest. Stir fry is a great way to add veggies, rice, and beans while reducing/removing meat. Try going vegetarian once a week; you'll be surprised with what solutions you come up with! Then up the frequency.

I typically have meat once a day, if at all. Plain oatmeal for breakfast. Rice, beans, veg, onion, garlic, and whatever meat (if any) I prepped for lunch this week. Eggs, potatoes, fish, fruit, veg, protein shakes, spaghetti, and peanut butter for the evening.

Full disclosure: I keep my grocery budget under $110 per month for myself shopping almost exclusively at Aldi and Giant Eagle for anything else (fresh ginger, tofu, frozen veggies typically). This does not include alcohol ($60 budgeted per month for bars, state stores, and wine shows; not always social) and restaurants ($50 budgeted per month, once or twice a week; always social).

How is your comfort in the kitchen? $5000 saved * 2 (current expenses) / 12 months = ~$833 per month. I hope you're feeding a family. In that case, implementing vegetarianism will be slower and harder but not impossible.

Links to explore:

• How to Cook Everything: I consult this each week and am trying to cook my way through it via my own odds and ends cross-referenced with the comprehensive index. Many, many recipes use the same ingredients and I typically buy one or two missing ingredients each week to complete the meal. Last week was eggplant curry with potatoes. There is also a vegetarian version that I plan to purchase when I'm done, but I can't speak to its quality.
  
• Budget Bytes: what I used before "How to Cook Everything". Similar deal: Beth is great about staples and taste, giving a price breakdown on each meal.
  
• /r/MealPrepSunday: I cook all lunches and portion them out so I don't have to worry about going out to lunch when I forget to prepare a meal.
  
• /r/slowcooking: I used a rice cooker with a slow-cooking function at the start of my frugal journey. I only use it to prepare rice now because I love using the range to cook. :)
  
• Frugalwoods' Rice, Bean, Mushroom, and Chili Lunch: I use Sriracha with red pepper flakes and yellow onion instead. Surprisingly tasty for how bland it seems.
  
• ERE Wiki Cookbook. Never used, but seems solid in practice.

Since I finally finished all the 101 essential recipes in the back of How to Cook Everything, I cracked open my Cook's Illustrated cookbook the other day (I received both as Christmas gifts waaaaay back in 2011, btw...). I'm loving all the little tips and tricks scattered about the book, like for example, apparently avocados ripen more evenly in the refrigerator and ginger lasts longest unwrapped in the fridge, as opposed to wrapped in plastic in the fridge or stored on the counter—who knew?

Kindle version of How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food. Plus some toys for your cats.

tl;dr: Mark Bittman's How to Cook Everything is the best cookbook to get as a beginner, because we expect international and vegetarian recipes along with the old meat and potatoes standards. More subjective reasoning follows below.

I think one of the most important things when selecting a universal cookbook early on is the quality, yet simplicity of the recipes, and how well things are explained. If you make something, as a beginner, you need to know it is going to turn out good, so when you return to the same cookbook later, you are confident the next recipe will be as high of quality. It is also nice to get compliments from others on your cooking, and a well made cookbook can assure this.

Julia Child's cookbooks are certainly of a very high quality, but French cuisine is not suited for beginners, or even novices, IMO. The Joy of Cooking has an enduring legacy brought from its quality of recipes and consistency, and is great for those mainstay dishes that haven't changed in 100 years (Silver Palate Cookbook, Fannie Farmer Cookbook are others in the Joy of Cooking realm). The problem is, tastes have changed since Joy of Cooking came out. It managed to incorporate the introduction of a few international food crazes into its pages, namely Italian and French. The Chinese it incorporates (eg. Chow Mein, etc) are nothing like what we expect from Chinese food today. Let alone Thai, Indian, Japanese, Mexican, Mediterranean, and so on. We Americans today have a much more different palate (fresh/local, international, vegetarian, etc) than what the Joy of Cooking incorporated, even in its most updated versions.

Therefore, I nominate a new Joy of Cooking, for modern times. Mark Bittman's How to Cook Everything. It hits every one of my barometers for a perfect cookbook. Delicious, easy recipes, of high quality. It is very dense in terms of number of recipes per page (not one recipe, with its photo on the facing page), yet easy to read, because one recipe is accompanied by 3-5+ variations to greatly modify it (eg. rice pilaf recipe, becomes Mexican rice, becomes whole grain pilaf, etc). Everything, from technique, to selecting vegetables/meats/etc., to improvising basics a la Alton Brown is covered. The recipes cover a wide gamut, from vegetarian/vegan, to international cuisines across the globe, to the mainstay standards (with interesting variations to improve/change them). And EVERY single recipe I have made for someone else has garnered wonderful compliments, and has been the best I have made to date.

How to Cook Everything

There' an iPhone app with the recipes that will build shopping lists for you as well. My GF is a catering manager for a large venue here in NYC; she's a food snob by profession. But she always loves the beef stir fry from Mark's book, despite the fact that it's 5 or so easily obtained ingredients. Maybe she just likes the inevitable sex. We may never know.

I think the Joy of Cooking is a great reference once you get the basics down. I also think online recipes can be hit or miss. As a beginner, having ONE good book is better than the entirety of the internet IMHO. There's just too much information coming at you.

That being said, I made this recipe every 2 weeks for about half a year. Every time I'd vary the spices a bit, to experiment. It's really simple, refrigerates well, and tastes pretty good.

Radical Brewing and Designing Great beers, were the ones I followed How to Brew with.


http://www.amazon.com/Radical-Brewing-Recipes-World-Altering-Meditations/dp/0937381837/ref=sr_1_1?s=books&ie=UTF8&qid=1393807281&sr=1-1&keywords=radical+brewing

http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=sr_1_1?s=books&ie=UTF8&qid=1393807312&sr=1-1&keywords=designing+great+beers

You should probably read the book Designing Great Beers if you really want to make your own quality recipes.

How to Brew by John Palmer IMO is the best beginner book out there. He even has the first edition of his book available on his website for free.

Not only does it give you all the information and knowledge you need in the beginning bit he also has trouble shooting tips and a more advanced section for intermediate brewers.

If he's at all serious, he needs this

Also, this is a very useful and fascinating book.

http://www.amazon.ca/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

Is what you want... For like $50 you get a lot!... It's called 'On Food and Cooking' by Harold Mcgee... It's totally amazing

On Food and Cooking, Harold McGee, 70€ auf Deutsch oder 26€ auf Englisch.

Keine Rezepte, ausser ein paar historische zum besseren Verständnis. Erklärt zu allen möglichen Zutaten und Techniken die Geschichte und was lebensmittelchemisch passiert verständlich. Am besten mal bei der englischen Ausgabe "Blick in's Buch" um sich ein Bild zu machen.

Buy the book that Alton Brown stole all his material from: https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

It's got a whole lot of very good info.

Harold McGee is like the master of knowledge of all things cooking.

If you found this interesting, check out his book On Food and Cooking

it’s basically an encyclopedia of the science behind cooking. One of my favorite books. And a James Beard award winner

I'll recommend McGee's On Food and Cooking. It's a good read, but not quite a textbook. It's complete enough to be, but not quite structured that way. On the other hand, it's also not priced like one.

Be sure to get the latest edition revised and updated in 2004:

http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1347904066&sr=8-1&keywords=on+food+and+cooking

Honestly, one of the first things I do when I'm at someone's house is dig through their cookbooks. The three that I resort to at all times are:

[La Cucina] (http://www.amazon.com/Cucina-Regional-Cooking-Italy/dp/0847831477/ref=sr_1_sc_2?ie=UTF8&qid=1464737488&sr=8-2-spell&keywords=La+Cusina)

[The Joy Of Cooking] (http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0743246268/ref=sr_1_1?ie=UTF8&qid=1464737648&sr=8-1&keywords=Joy+Of+Cooking)

[Mastering The Art of French Cooking] (http://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525/ref=sr_1_3?s=books&ie=UTF8&qid=1464737689&sr=1-3&keywords=mastering+the+art+of+french+cooking)

Ruhlman's Twenty

Excellent book not only gives good recipes - but also discusses important techniques. Will show you how to make amazing dishes AND discuss why you are doing what you are doing. Must have IMO. Also echo stra24's suggestion to The Joy of Cooking - those two books are all I use apart from internet recipes.

My fiance (omnivore) just bought me (vegan) the cookbook "Thug Kitchen: Eat Like You Give a Fuck" and it has been incredible for meal suggestions we both enjoy! It also doesn't require any totally weird ingredients so far as I've encountered. Feel free to check it out!

http://www.amazon.com/gp/aw/d/1623363586/ref=mp_s_a_1_1?qid=1453689935&sr=8-1&pi=SY200_QL40&keywords=thug+kitchen+cookbook&dpPl=1&dpID=51Tzpnir7oL&ref=plSrch

Check out some recipe books and see if you can make any meals you like and then ease yourself into it. That's how I started. I started with this one and it has a lot of good recipes.

Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week https://www.amazon.com/dp/0316221902/ref=cm_sw_r_cp_apa_8VnRAbS5569YV

Or this one is aimed at doing meals so that you won't miss meat

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck https://www.amazon.com/dp/1623363586/ref=cm_sw_r_cp_apa_FXnRAbJJ6N7BP

Check them out at your library and just pick a few to test. I've also found a few fake meat products that I never thought I would have liked. Quorn makes some good meatless alternatives like chikn nuggets. There's also Beyond Burger which is shockingly meaty.

The theory that dietary fat leads to adiposity has almost been entirely abandoned. It hasn't yet percolated entirely into common knowledge.

This type of finding is quite common. Most of the criticism of the Atkins diet is not about whether it leads to weight loss; it's concerning the long-term heart-related health effects of a high fat diet (which I also think there's good reason to dispute).

If you're interested in this, I'd check out the book Why We Get Fat, by Gary Taubes. Here is a presentation of his and an NYT article he wrote.

Perhaps you're a little confused; what you say of gluten is true of all carbohydrates. Dairy and other fats are much better for us than most carbs are.

I recommend reading Gary Taubes' book "Why We Get Fat"
https://www.amazon.com/Why-We-Get-Fat-About/dp/0307474259/ref=sr_1_1?ie=UTF8&qid=1479578095&sr=8-1&keywords=why+we+get+fat
The bottom line is that the USDA "food pyramid" is a disaster for most people.

I bought The Flavor Bible last year for my wife and myself. It's a very thorough guide to pairing flavors. Really well organized. A bit overwhelming at first, but we really enjoy it now.

Edit: Put in name of book...

The Flavor Bible is, I think, exactly what you're looking for.

The ability to improvise comes with time, observation and willingness to experiment. Onions can add different texture and flavor to a dish depending on preparation. From crunchy, sulfurous, raw onions to sweet, soft, caramelized onions the spectrum of possibilities is quite broad. Use them raw, gently sautéed in oil, caramelized, fried, dried, pickled; cut lengthwise, crosswise, diced; etc. and build up a mental library of the results. I love reading about food, food history, preparation and food science but nothing beats actually getting hands-on with food.

That said, there are some books about flavor combinations and it might help if the concern is wasting food due to impractical experimentation. I own and enjoy Niki Segnit's The Flavor Thesaurus. It's not a mathematical table of A+B=C, but it gives classic and inventive combinations of various flavors. I can't vouch for these, but maybe read through the reviews and see if they sound interesting to you: one and two. I follow the blog of the latter two authors and it's quite interesting even if it is sometimes beyond the scope of home cookery.

No one has mentioned the Flavor Bible yet? This is where you go to find out what works with each other. It is a magnificient resource.

While it won't teach you to cook entirely from scratch, you can use it to sort out new combinations. It is invaluable.

check out the Flavor Bible. My chef friend likes to refer to it when coming up with pairings of garnishes on plates.

Damn, was this all copied directly from The Flavor Bible?

Edit: Just checked my copy. It is.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs $23 hardcover on amazon brotha 👌

While I do not own it myself, I have heard lot's and lot's of praise of
The Flavor Bible

You know, its all about blood flow, and the body's ability to heal is incredible. Diabetes, HBP both are frequently reversible. It all begins with body mass,and the path is cutting simple carbs to 25 grams a day. The first 1 week is hell, by the 3rd week, you stop noticing those foods w infrequent cravings and by week 6 you are over it.

Read this book. Discover the way.

It truly is amazing. PM for more info.

You need to eat more fat, less sugar. It will sate your appetite. Sugar (carbs) is actually what makes you fat. If you are really interested, read Why We Get Fat, it's very eye opening. /r/keto is good too but you don't need to go into ketosis to gain the benefits of a low-carb diet.

Okay. I read your post. You make some good points (buried deep into your post). I'm still toying with downvoting you for the trollish title.

I think you're missing the forest for the trees. Your post is a "solution" in search of a problem.

No one in my memory here has said that overconsumtpion of ANY foods, regardless of their macronutrient content, is a Good Idea.

No one here, to my recollection, has endorsed limitless eating as being compatible with Keto.

No one here likes "broscience", but I really think this rant goes too far, don't you?

>I guess what I am saying is I am not condemning low-carb/keto. It has and is helping me, and judging by all of the success stories posted here, it is helping tons of people lose weight. If it works for you long term and you feel like it is a sustainable lifestyle, keep it up and be as healthy as you can be! Just understand the real reason behind the success of low-carb: inadvertent calorie restriction and the elimination of processed junk food.

And finally, after many paragraphs, you get down to something that makes sense, and that is hammered upon repeatedly here on /r/Keto - that knowledge is power, and to research the real reasons why this eating plan (the word "diet" should die in a tire fire) works. Why this couldn't have been the FIRST paragraph instead of the last confuses me.

With all due respect. I'll take Gary Taubes explanations over your post any day of the week--no disrespect.

My advice:

1. Drink coffee with a sugar substitute (I like Splenda, it functions and tastes exactly like sugar) and a dash of heavy whipping cream (you don't need much to lighten the coffee up a lot).
   
2. Diet soda - any kind - is fine.
   
3. Watch this video for an "Explain Like I'm Five" approach.
   
   Bonus advice:
   
   

• Only weigh yourself once a week.
  
• If you weigh yourself two weeks in a row and you haven't lost any weight, make sure you're counting your carbs. 50g is the max, 20g is the ideal. So maybe say, "Okay I will only have 35g of carbs a day" and try that for two weeks and see if it starts the weight loss back up again. If not, lower them.
  
• If you've lowered your carbs down to 15 or 20g and you're still stalled, try limiting the diet soda. Maybe two cans/day for two weeks, then one can/day.
  
• If you're still not losing, cut the soda out completely. For some people, it triggers insulin secretion even though there aren't any carbs in it, and high levels of insulin can stall fat burning.
  
• If cutting the soda out doesn't help, cut all artificial sweeteners.
  
• Next step would be to start limiting dairy. Then perhaps caffeine and/or nuts.
  
  I'm a big fan of the "slow and steady" approach. Make little changes, take some time, observe how it affects you. There's no rush to dump weight off; it's more likely to be permanent if you're not obsessing and just "keeping calm and ketoing on".
  
  Bonus resources, if you want to have a deeper understanding:
  
  
• Why We Get Fat is my favorite intro book.
  
• The Art & Science of Low Carbohydrate Living is a very thorough explanation of the diet.
  
• The Big Fat Surprise explains why scientists and public health officials act like fat is bad for you, even though the scientific evidence doesn't support that belief.
  
• Good Calories, Bad Calories is a more detailed & scientific version of Why We Get Fat
  
• New Atkins for a New You is a very easy-to-follow instructional guide if that's what you need (written by Eric Westman, the doctor in the video I linked above).
  
• Here is a list of great keto videos to watch.

http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400

I highly recommend this book, I think it's the followon to Culinary Artistry. Not only does it include optimal pairings, it "ranks" them in effectiveness (i.e. more people agree that apples pair well with cinnamon than the people who would pair apples with Bay). It's easily my favorite "cookbook".

Good question. I always have cinnamon on hand because it works great in both savory and sweet dishes. Also a great way to cut back on sugar, which I have been doing recently. Smoked paprika is amazing because you it works great in barbecue, and with tomato or lemon. Whole cumin because they can be used either way, and it is an irreplaceable flavor in many dishes. Basil and rosemary because they seem to work in a lot of things. Garlic powder because you can throw it on just about anything and it will be good. If you tend not to keep dijon mustard on hand, mustard powder is always good. Whole nutmeg because those things last forever. Thyme is really good; try lemon thyme. Ginger is a lot of fun. Allspice is really good too with both meats and pastries. Fresh lemons or limes are really good. Onions and peppercorns are a must in every kitchen. Don't buy ground pepper. Taste is lost completely.

Best thing to do is pick spices and herbs that span a couple of different types of cuisine that way you aren't having to buy a lot of specialty herbs and spices for nights you want something inspired by Spanish cuisine or Middle Eastern. If you have an extra 20 or 30 bucks, I suggest buying The Flavor Bible. You will learn a lot about flavors and which ones play well in a lot of different dishes.

Yes. The Flavor Bible lists some combinations to avoid – some random examples are:

• oysters and tarragon
  
• chestnuts and berries
  
• lavender and coffee
  
• chorizo and sardines
  
• strawberry and pistachio
  
• vinegar and cheese

I use The Flavor Bible by Dornenberg and Page.

They also have a vegetarian version, but I haven't looked through it.

This one has helped me a lot. It isn't too expensive at Chapters.

This one seems pretty legitimate as well, but I haven't personally read it

The Flavor Bible is an excellent resource for learning how foods and seasonings combine.

Agreed. When I first started to cook resourcefully by "cleaning out the fridge" I found this book: The Flavor Bible to be very useful.

You're so rad for coming back to it for the animals!

As far as books go, I'm a big fan of the Veganomicon and Isa's other books. Love her recipes and versatility!

As far as getting everything you need, as long as you're eating enough calories (as adopting a high fiber diet can trick your body into thinking you're full of calories when you're operating at an actual deficit), and taking a B12 supplement, the only other things you might want to consider are a vegan D3 supplement for the wintertime and an Omega 3 supplement if you aren't adding flax or chia into your daily diet! Everything else is abundant in the plants if you're eating a varied diet!

You got this. You so got this!

Here are the ingredients I used:

• Whole wheat pizza dough purchased from grocery store (ball of raw dough)
  
• Marinara Sauce from Veganomicon
  
• Life Changing Mozzarella (doubled the recipe) from Fuss Free Vegan: 101 Everyday Comfort Foods
  
• red onion
  
• red pepper
  
• sauteed mushrooms
  
• green olives
  
  
  I'm going to freeze them to have on hand for late-night snacks!
  
  
  One ball of dough made 10 pizza pockets (3 not pictured). I have about 1 cup of mozzarella left, and 2 cups of marinara left... which is the perfect amount to make vegan hamburger helper lasagna with tomorrow :)

I like this one because I can quickly make it with what I have in the pantry, and it works as an entree for vegans and a side for others. It's healthy comfort-food crack. This version is from the Veganomicon.


Chickpea-Quinoa Pilaf

2 tbls olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1/2 tsp ground cumin

1 tbls coriander seeds, crushed

Several pinches ground black pepper

1/2 tsp salt

1 tbls tomato paste

1 cup quinoa

1 can chickpeas, drained and rinsed

2 cups vegetable broth


In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 minutes more.

Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.

Add the quinoa and saute for 2 minutes.

Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower heat to very low, and cook for up for 20-40 minutes (depends on your quinoa), or until the quinoa has absorbed all the water; stir occasionally. Fluff with fork to serve.

If you want a good book on the subject, you need "Flour Water Salt Yeast".

Got me making bread I was very proud of in a very short amount of time.

Try some of the recipes on the left sidebar here: http://www.breadtopia.com/ As already suggested, the ATK (cooks illustrated) one is great.
I also got a lot of great recipes to try from the book that I checked out from the library: http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

and I just use regular gold medal or king arthur unbleached flour.

I wouldn't say it's an exaggeration to call it life changing. Has completely ruined me on store bought bread, and it's changed the way I eat, and spend my time, and probably has helped with mental health too (it can be really meditative)

These are the two books that got me going.

https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

https://www.amazon.com/gp/aw/d/0811870413/ref=mp_s_a_1_1?ie=UTF8&qid=1480822865&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tartine+bread

If you want to learn bread (trust me, you do), Flour Water Salt Yeast is amazing. Very in depth of why each specific reaction occurs, what will happen if you do x instead of y, etc. Also, the ebook is only like $3.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_H8zKzbEDERZ01

Thug Kitchen so you can learn to not be a bitch-ass cook.

(But really it's a good cookbook.)

I got you

Double the seasoning and this is vegan food that's actually worth eating.

I don't think the truth of my claim and /u/Mutand1s post are not mutually exclusive. I wasn't referring to whether the beer had this mythic provenance so much as the taste of that beer you call IPA is one that will hold up to heat and I think there is a difference. The story about developing this special formula for the voyage sounds a little too clever by half considering that climate and other conditions were the reasoning behind every style of beer.

Brewing, like baking is science as much as art. Humidity, heat and altitude will effect your bread and your beer. This whole thing about inventing a beer is probably a bit overstating things because if your making beer that will go in the hull of a ship sailing for months through the tropics you know that heat will be a factor and you would choose a traditional style off the shelf to meet your needs. Since you are a brewer; you might even add your own twist but that's just it right, you start off with something that has been refined for years and years and you might tweak it a bit with more fermentable sugars but it's mostly still the style someone has been drinking for years.

If you think about it a little bit though this is a question that can seem more obvious as you drill down. The history of brewing, like baking is one of refinement and an effort to bring consistency. There is a reason we arrive at Wonder Bread and Budweiser in the 20th century. These are two very refined and difficult to realize pinnacles of their craft that reflect the eras obsession with science and industrialization to create millions of items that are exactly the same and transparent enough to reveal flaws, remember this is the era that brings us Six Sigma. Try and brew a Bud/Miller/Coors beer or bake a loaf of Wonder at home and you will see how incredibly hard it is. Make fun of them all you want but these two foods were the subject of thousands of years of intellectual evolution.

Which brings us to why an IPA is hoppy and a little stronger than its counterparts. Someone mentions in this conversation that the beer was simply adapted from an existing traditional style, which makes sense. You take into consideration what the characteristics of the voyage will be and you come to the conclusion that a beer that holds up to summer is your recipe.

If you look at German and English styles that are brewed to stand up to summer heat and they tend to be stronger and hoppier than the beers made for other seasons. This is because hops, in general, was added to do a few important things for beer, stabilize flavor and mask off flavors (go to the end of page 262 in the link). High heat is no friend to beer that is sitting in a barrel and higher alcohol and hops is there to help counter and mask the effects. As a historical matter this is what hops is introduced for, make beer taste better under various conditions, help the brewer to attain a level of consistent quality.

Certain yeasts can help too, ale is better for warmer temps than lager. So you pick a hoppy beer brewed to stand up to summer heat for an ocean voyage. Whether or not that was some intricate formula or just an off the shelf solution is an interesting debate, but not the whole story. As you can see from just about any book on brewing history and styles, From Michael Jackson's World Guide to Beer to Charlie Papazian's The Complete Joy of Home Brewing you will see that styles came about as a result of the conditions for which they were brewed. Bud/Miller/Coors are brewed the way they are because of the technology that allows for strict and precise measurement throughout the manufacturing/brewing process. Ale is more forgiving and IPA is probably the most forgiving style for a new brewer to make because you can screw a lot of stuff up and still get it right. That's also the reason why that kind of beer is ideal to sit in the hull of a ship until you get to India.

The best way to start, if you have an equipment kit, is to buy a recipe kit. You can find them at Midwestern Supplies or Austin Homebrew. The ingredient kits have all the ingredients, in the right amounts, that you need to make one 5 gallon batch. They also contain instructions. Once you get the hang of it with a kit or two, try tweaking those recipes a bit and go from there. Of course, reading on the subject while your beer ferments wouldn't hurt either. Good luck!

I have been brewing for 3 years and IMO start with at least a 5-6.5g glass carboy (or 2), a brew bucket w/lid, caps/bungs/airlockers, brew kettle (4-6g for extract/7-10g for AG), mash paddle, funnel w/filter, auto-siphon, hose, bottles/caps/capper, StarSan sanitizer, and if your first starting a basic kit (go with a Better Brew/Norther Brewer/Any HBS Extract Kit over a Copper's) or grains. Oh and always A Clean Water Source!

IMO The best brew book is http://www.amazon.com/The-Complete-Homebrewing-Third-Edition/dp/0060531053

Hand's Down!

I spent 150 on craigslist and found a starter set better then any sold in stores! oh and check out /r/homebrewing for more info!

Looks like https://www.amazon.com/Complete-Joy-Homebrewing-Third/dp/0060531053

Also the complete joy of homebrew is really good.

I'm finishing up Salt: A World History and then I'll take the weekend to go through Reaper Man in a single session. It's one of the few Terry Pratchett's I haven't read yet.

Well...OK, maybe I worded that poorly.

Food preservation was much more important for military applications than it was for everyday life. I.e., salt allowed provisions to last significantly longer, which meant that military excursions could last longer and go further (and cheaper!). Whereas from a civilian day-to-day standpoint its effects were significant but relatively smaller.

There's a reason in Rise of Nations Salt reduced the cost of infantry units.

I recommend this book: Salt: A World History.

in medieval and tudor times this would certainly be true, but by the victorian period the spice world had drastically changed!

depending on where you lived in the world there may be wild herbs available to forage. mint, fennel, dill probably, garlic for sure all grow wild in the UK, or could be cultivated in gardens. in more arid places like the middle east/northern africa/the mediterranean things like rosemary, oregano, bay would be available.

and during victorian times spices would have been more available to people in the UK and elsewhere in europe because of colonization of india (which started in the 1600s ish, and would have been well established 200 years ago in the early victorian period.).

in medieval and tudor times spices would have been very expensive for sure, but once the east india company and the spice trade really gets rolling they become much more available. a lot of victorian cookbooks mention spices quite frequently, so one can assume they were being used regularly!

and if you're interested in salt, which victorians would have certainly eaten a lot of and been buying quite regularly, mark kurlansky's book "salt" (it's just called salt) is a truly fascinating look at the micro-history of salt!!

"Good Calories, Bad Calories" and/or "Why We Get Fat" by Gary Taubes would be good starts for sources, references, and information that cover why saturated fats are not the evil empire they're made out to be.

If science books are less your thing, there's a good, but painfully produced, documentery counterpoint to "Supersize Me" called "Fat Head" that can be found via Netflix or YouTube. This covers some of the same information on the opinion that fats, including saturated fats, are not bad and that its been bad science and personal agendas that propagated the notion that they were.

OP you might find this to be interesting reading

https://www.amazon.com/Why-We-Get-Fat-About/dp/0307474259/

Talks about the role insulin might play in fat loss & why people that can't lose weight (& keep it off) on a traditional diet often have success on LCHF which keeps insulin low. Goes the next step beyond just thinking a high fat diet keeps me full so I eat less calories & therefore I lose fat.

McGee's "On Food and Cooking" can get a bit dry and technical, but man is it encyclopedic. If you ever find yourself saying, "I wonder why water chestnuts stay crunchy when cooked?" that's where you could look it up. It has from a paragraph to multiple pages about every ingredient you can think of.

Ruhlman's "Ratio" is excellent for understanding the structural properties of ingredients (it mostly concerns baked goods and sauces) -- it doesn't cover flavors so much as techniques for achieving different textures by varying the ratios of ingredients.

I’ll recommend three books that have upped my research as a home cook; The Professional Chef by CIA, Techniques by Jacques Pepin, and Ratio by Michael Ruhlman.

Of course there are hundreds of books but I often reference these in particular for education.

Michael Ruhlman’s Ratio is truly freeing - the essential formulas you need to know as a basis for really creative cooking.

I like the recipes in this better.

Guessing got the recipe from this book.

There's actually an entire book of jizz recipes.

Enjoy.

This is a great guide and the beauty is that it can be produced on demand.

I mean..... https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

Someone should procure a copy of Natural Harvest: A collection of semen-based recipes

$6.25 on kindle

$19.77 Paperback.

Edit: you could create your own sub and rake in the karma.

While we're on the topic, please check out my book and leave your favorite oven-baked sperm recipes below.

Here's their recipe books:

https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

https://www.amazon.com/gp/product/1482605228/

Indeed. http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_1?ie=UTF8&qid=1381541323&sr=8-1&keywords=natural+harvest

It would go perfect with this.

Well for some reason this exists... (Warning NSFW) http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041

M first thought was breast milk cheese (NSFW). Or the infamous: Natural Harvest: A collection of Semen Based Recipes (NSFW).

There already is one though.

http://www.amazon.com/gp/aw/d/1481227041?pc_redir=1411371408&robot_redir=1

bought this book

This post should be higher.

If you're looking for more science on how the body actually metabolizes fuel, this book by Phinney and Volek is one of the best I've read.

Calories in/out matters, but it really matters in the absence of dietary carbohydrate. You have a daily BMR, if you eat less calories than that per day you will lose weight, if you are keto adapted (meaning you are in ketosis for 2 weeks or more) your body will burn extra fat to make up the deficit in calories consumed. Thus, fat loss.

Ahh, true. I waxed scientific and now I have to pay the [citation] piper.

You can find info about the process of ketogenic adaptation in the book "The Art and Science of Low Carbohydrate Living" by Volek and Phinney (Amazon link). You can also find lots of information online by searching for "ketogenic adaptation" on Google. Or just visit one of the /r/keto subreddits. HERE is another book that Google has indexed, which you can find pages online to view, chapter 7, "feasting and fasting" is the one you want to read.

Red blood cells require glucose because they have no mitochondria: http://en.wikipedia.org/wiki/Red_blood_cell#Mammalian_erythrocytes

The brain requires glucose: http://en.wikipedia.org/wiki/Selfish_brain_theory (used that link as it's much more interesting and enlightening reading compared to others). You can also read it in dry article publication form here: http://www.acnp.org/g4/gn401000064/ch064.html . I also had a link to information about the brain adapting to use ketones here: http://content.yudu.com/Library/A1voq7/TextbookofGuyton/resources/880.htm however that link is now broken, although it was simple info that after adaptation, 25% to 50% of the brain's energy requirements still had to be met by glucose.

Some good reading on body regulation of glucose metabolism: http://www.rose-hulman.edu/~brandt/Chem330/EndocrineNotes/Chapter_5_Glucose.pdf

The body will break down protein to use in gluconeogenesis if blood sugar gets too low: http://en.wikipedia.org/wiki/Gluconeogenesis

The body cannot make glucose from fatty acids: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3140964/ (note this article actually proves the assertation false, i.e. the body can, however it is noted that even though it's possible, it simply doesn't generally happen as it's energetically less efficient, and there are no established pathways, meaning it's all by-product utilization).

Too much glucose in the blood (or too little) is dangerous: Do I really need to link to diabetes research here?

The body gets better at gluconeogenesis: See the above keto adaptation links. I also had a link to a study I found while searching for rabbit starvation and the Eskimo diet, but sadly the content was removed and I deleted the link. If anyone finds something and can link me to an online source that isn't a book, I'd appreciate it.

I mentioned that carbs are better for anaerobic (intense) exercise: http://www.ncbi.nlm.nih.gov/pubmed/9272770

Are there any other points you wanted citations for? Anything I missed?

/r/meatogains might be better. Stay in ZC ketotic loveliness, and have gym gains. In the keto world Stephen Phinney and Jeff Volek wrote https://www.amazon.co.uk/Art-Science-Low-Carbohydrate-Performance/dp/0983490716. Which may give you an understanding of how your body behaves when exercising heavily, and how to game the system.

Read "The Art and Science of Low Carbohydrate Performance". http://www.amazon.com/The-Art-Science-Carbohydrate-Performance/dp/0983490716

I had this recommended but haven't read it yet: http://www.amazon.com/The-Art-Science-Carbohydrate-Performance/dp/0983490716

Also replace "performance" with "living" by the same authors for another good book on my "too read in the future" pile.

Since I see this topic is posted twice, I'm posting my thoughts here as well:

You're missing How to Brew, and Extreme Brewing (while it has a few decent recipes and has lovely photos) isn't that great a book IMO. Designing Great Beers is good, but a bit outdated and IMO is a lot better after you've gotten a few batches done. Haven't read Jamil's yeast book, so I can't comment on it. Brew Like a Monk is a great volume, but doesn't have the general information you want when you're starting out.

I recommend:

How to Brew - The best single reference on brewing I've seen

Radical Brewing - Great for creative recipes and information on different ingredients

Also, just go and brew something. I brewed my first batch without reading any books and it turned out fine. Brewing will help make the texts make more sense, and the texts will then make the brewing make more sense.

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

Cannot recommend this book more! Includes excellent recipes and descriptions for all BJCP styles.

Throw hops at it.

Like absurd amounts.

Think of ludicrous amounts and triple that. Then every single addition but a small bit of clean bitterness FWA, is made at the flame out or later. Your fermenation hop schedule is three times what your flame out schedule was, and you dry hop it twice.

I'm being sarcastic. But hop usage these days are insane on certain styles.

This series:

Water

Hops

Malt

Yeast

Oh, remember to enjoy it.

If you really want the "sciency" aspect of attenuation and flocculation get yourself a copy of Yeast by Jamil Zainasheff

Excellent read though it forced me to brush up on my cellular biology a little more than I expected.

> Anyone lose a significant amount of weight doing keto without much exercise?

Just 120 lbs or so.

Exercise has only a minor benefit for weight loss (links to more info on this here and here), though it offers a bevy of benefits for health and fitness.

In addition to exercise not being necessary for weight loss, Phinney and Volek assert in The Art and Science of Low Carbohydrate Performance that the best research available indicates that among overweight individuals who perform an hour of exercise a day, "resting metabolism declines between 5 and 15%." (40)

A bit more background on their assertion:

> There are 4 well-controlled, inpatient, metabolic ward studies (the gold standard for human research) published from 1982 - 1997 that showed statistically significant reductions in resting metabolic rate when overweight subjects performed 300-600 Calories per day of endurance exercise for weeks at a time. There are no equally rigorous human studies showing the opposite. There are animal (rat) studies that show the opposite, and there are human studies done under less controlled conditions that show the opposite. However there are also similarly less rigorous studies that agree with the above four gold-standard studies. When the quality/rigor of the studies is taken into account, the weight of the evidence supports two main conclusions..." (39)

The first conclusion is about variability between people in how they respond to exercise. The second is that resting metabolism declines (see assertion at top).

/u/anbeav already pointed it out, but the TLDR is we are more geared toward:

1. Hormone regualtion via macro partitioning;
   
   
2. Calories
   
   Fix your hormones first, via macro manipulation, then consume the quantities you need of them to achieve your goals.
   
   I really don't count calories, I count macros in relation to my lean mass.
   
   I suggest you read this awesome book by /u/bill_lagakos:
   
   The Poor, Misundertsood Calorie
   
   It goes in depth to explain how nutrient partitioning will help you regulate your weight and achieve your goals.
   
   Also, Volek and Phinney's The Art and Science of Low Carb Performance
   

For anyone more curious, Gary Taubes has written a book (in 2008ish) on this topic as well

"Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health"

it's quite a large book tbh. i'm currently reading it.

https://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?crid=32PFEF4DOSM4J&keywords=good+calories+bad+calories&qid=1562916797&s=gateway&sprefix=good+cal%2Caps%2C223&sr=8-1

Goes through how the scientists started focusing on cholsterol and why and how we ended up where we are today.

I'll note i'm not done reading it. i'm only 80 pages in so far - it's in english and it's not my native tongue

For an entertaining intro to these concepts, you can check out Fat Head. It's streaming on Netflix if you are a subscriber.

Gary Taubes has done a lot of research on the subject. You can check out his books Why We Get Fat and Good Calories, Bad Calories.

I was originally introduced to these concepts by Mark Sisson through his book The Primal Blueprint. He also has a website full of great information; Mark's Daily Apple.

There is also a ton of information you can find online by googling primal diet, paleo diet or ketonic diet.

I will tell you that I was highly skeptical of all this myself given all I was told about nutrition throughout my life. But I now feel better than I ever have. All my health indicators are now in the excellent range. I have more energy than ever. I am rarely hungry. And I have a six pack now. Never in my life, even as an athlete have I had a six pack. And I only exercise about 30 minutes a week (I just follow the simplefit program.)

I now understand what Hippocrates meant by 'Let food be your medicine and your medicine be your food."

And here is a list of ailments I no longer suffer from after switching to a high fat diet.

• Blood pressure now excellent
  
• Cholesterol ratio now excellent
  
• Weight down 62 pounds, body fat down from 29% to 12%
  
• Hypoglycemia gone
  
• Dandruff gone
  
• Joint pains gone
  
• Inflammation gone
  
• Lethargy gone
  
• And according to friends and family I look about 10 years younger
  
  And don't take my word for it. Do the research yourself. And why not give it a try for 30 days yourself and see how you feel. I think you'll be surprised.
  

Leafy vegetables have nothing to do with a healthy diet: https://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462

That is a statement, not the research which led to it. You need to dig deeper to see how they decided on those limits.

The best advice I can offer, which I know your closed mind will not accept, is to begin with this book: Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health
by Gary Taubes.

He provides an in depth history of how those recommendations were determined and why they are flawed. The book is over 600 pages including about 150 page of cites to research papers.

Or simply google the father of all the 'research' you quote: a man named Ancel Keys who posted flawed papers in the mid-20th century which led to much of the nonsense peddled by dieticians on fats, carbs and protein ever since.

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health covers this topic very thoroughly.

> It's the amount of calories that you eat that makes you fat.

Even if it was true that all calories are equal (they're not), carbs don't satiate, so they make you eat more.

> fatty foods are linked to diabetes, high cholesterol and blood pressure, while sugary foods aren't linked to any of these awful diseases.

Holy ignorant, batman. You're basically regurgitating bad science from the 70s. Suggested reading. The obesity epidemic was and is caused by carbs, not fat. It started the with scientifically unfounded demonization of lipids in the late 60s, which led to use replacing fats in our diet with carbs. The idea that fats clog arteries and cause heart disease is utter nonsense. Heart disease is a sugar problem. There's growing evidence that cancer is a sugar problem, too.

It's because your premise is wrong. Simply reducing caloric intake will have a detrimental effect on achieving weight loss and increase hunger, if the wrong calories are still consumed. People have been given conflicting and incorrect dietary advice for so long that you cannot 'blame' people for following it and becoming obese. Before sensationalism you should consider reading some books / papers / studies on the issue. Start with this: http://www.amazon.com/Good-Calories-Bad-Controversial-Science/product-reviews/1400033462/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1 I don't agree with all the conclusions drawn, however it does contain a wealth of citations studies that you can look up to continue your education on the the topic. Then perhaps you will have more brains than to choose an incorrect (though commonly seen) stance.

If you're into fitness, you might also check out /r/veganfitness. They can help you with concerns about higher protein needs.

If you're just looking for a high-level summary of a balanced vegan diet, you can check out http://www.chooseveg.com/foodplate.

If you want something more scientific, the Academy of Nutrition and Dietetics' "Vegetarian Diets" position paper has a section talking about nutrients of concern specific to vegetarians, which might help address some of your concerns.

Do you have any vegan cookbooks? I think one of the things that made going vegan very accessible to me was just buying a vegan cookbook. I got "Thug Kitchen" based on my sister's recommendation, and have really enjoyed most everything I've made from it.

Thug Kitchen.

But I Could Never Go Vegan!

Also, look up some high-rated vegan restaurants or restaurants with vegan options on this site.

There are also many vegan cooking channels on YouTube, check out some of those.

How to Cook Everything by Mark Bitmann.
This book is like a textbook. It is split up into different food parts, and at the beginning of each of those parts is an introduction to the foods. At the beginning of the book it goes over different cooking techniques. At the end of the book there are menus that work well together. Also, every recipe has like 3 recipes that go with it, with little things you can change. This is literally like a cooking 101 book.
http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?ie=UTF8&s=books&qid=1266279932&sr=8-1

I currently work 2 jobs and have my fingers in a lot of pies.

That being said, I still find the time to cook. Not as much as I like, but I do so quite regularly.

Aside from reading cook books, watching Good Eats, and America's Test Kitchen, I got the most experience from practice.

I also visit these subreddits.

http://www.reddit.com/r/cooking

http://www.reddit.com/r/askculinary

Book wise, I have quite a few books on both technique and the food itself.

A few of my favorites are:

On Food and Cooking by McGee - http://www.amazon.com/gp/product/0684800012

Cooking for Geeks by Potter - http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/

How to Cook Everything by Bittman - http://www.amazon.com/Everything-Completely-Revised-Anniversary-Edition/dp/0764578650

and a multitude of others.

To be blunt, if boiling is how they usually prepare meat, it may be too late.


Try this book as a present.

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
https://www.amazon.ca/dp/0937381500/ref=cm_sw_r_cp_apa_i_BD6pDbE1C32YM

A must own book I keep beside my copy of how to brew.

Designing Great Beers - this book assumes you know how to brew so it won't teach you about the brewing process. But it instructs on how to fine tune all the small points.

Edit: I assume you are just starting out. As a tip of advice I can give because of something I just had happen to me. Have extra parts lying around. Like airlocks, tubing etc. They come in handy in emergencies when the brew store is closed at midnight and they cost a buck or two.

This book is pretty great

As jaxonfairfield says.

You had 27 or so IBUs, on a gravity of 1.055, so 55 bitterness units. Thats a BU:GU ratio of 0.49. I like my ales to go a little north of 0.5. So 30 would have made it 0.545.

With your latest edit, you're at 37.94 (let's just say 38) and 1.055 (55 GUs), so now you're at 0.69. A lovely number. Should have much more hop flavor (since you added the Saaz at 30 min) and will be a little on the hoppy side now - a fine ale.

See this and this for some good reading along these lines. Also, there's continuing mention of this ratio in Designing Great Beers, which I haven't read yet but understand to be a must-have in the brewing bookshelf.

Come over at /r/homebrewing there's a lot of friendly folk over there.

I would recommend you the How to brew book from John J. Palmer. https://www.amazon.ca/How-Brew-Everything-Right-First/dp/0937381888

It start simple and then go more in depth later on, it's really well made.
There is a beginner recipe in the begining of the book that is fairly easy to do, but very tasty.

Good luck.

On Food and Cooking is pretty much the bible.

Don't care if trolling, must employ orgo/chem knowledge: It's (near) impossible. Background is necessary: The only reason (or the most obvious) why your toast is not charring with it's exposure to the O2 in the atmosphere when you take it out the company of its loafing mates (pan pun ftw) is that the charring reaction (EXOTHERMIC combustion reactions) takes place at an exceedingly high (toasting) temperature. This high temp requirement is known as the activation energy (E^A) —or the energy differential between the reagents (predominantly starch and complex carbohydrates) and the transition states that these reagents will assume if all goes according to plan. The reason the reverse reaction does not happen is that the combustion reaction is exothermic (meaning that bond energy is leaving the reagents in the form of heat which exceeds the E^A) and exothermic reactions are usually irreversible (laws of thermodynamics, gibbs free energy, and the like would all be working against untoasting toast). After toasting, molecules on the outer surface of toast have released a considerable about of energy in the exothermic process of turning into products and therefore absolutely cannot have as much chemical energy… There is the sneaky-ass possibility that some starches and complex carbohydrates that are resistant to digestion in OUR GI systems have broken down in the exothermic reactions (or specifically decomposition reactions if the exothermic rxn is unimolecular) to chemicals that we can in fact digest— thereby increasing its caloric content while reducing its total chemical energy content. This is common and unsurprising in cooking—read this (written by a chemist). However we can be sure that the decomposition/energy loss of saccharides we could have digested in their glorious fully energized states is partially offsetting this.
All things considered (love that radio show) it doesn't offing matter. The caloric difference, if any, would be so minute only Heidi Klum could tell the difference. but damn is she toasty.

Ratio is really fucking awesome, if you're into the science side of it, I'd highly recommend this Widely regarded as one of the most comprehensive texts. It hits the historical side, the scientific side, and the classic, traditional cuisine. That said, it's really fucking dense, not the kinda book you'll sit down and read cover to cover.

hopefully i don't sound too crass, but i would save your money. unless you want to do months of work as an unpaid, or basically unpaid, stage at a really amazing restaurant, or want to have credentials to back up the opening of your own place, the extra education wouldn't help much. i'd rather hear that you've read harold mcgee and larousse cover to cover.

Exactly. Higher pH denatures the proteins that are responsible for making it stick. Also, using older eggs will do the trick because older eggs naturally start to rise in pH.

If anyone is interested, there is a really great chapter about eggs in "On Food and Cooking," by Harold McGee that talks a lot about this kind of stuff. It's a great book and I highly recommend it to anyone interested in the science of cooking.

I think On Food and Cooking by Harold McGee is pretty much the standard authority.

To that I would add On Food And Cooking: The Science And Lore Of The Kitchen. The scope of knowledge in this book is amazing: how different kinds of honey (some poisonous) result from what the bees polinate... how chewing gum was invented... why drinking alcohol mixed with a carbonated beverage gets you drunk faster... why cooking with iron is better for you than cooking with copper... where peppercorns come from, how they are harvested and how the varieties differ... why onions make you cry when you cut them... the science behind "toasting" something... can't recommend this enough to anyone fascinated by cooking!

On Food and Cooking is the ultimate answer to your question. It will give you the science and why behind why many foods do what they do. Its a tome, but a beautiful one.

I recommend the Joy Of Cooking. I don't know how common it is and maybe it's a cookbook your grandparents will have on a shelf, but everyone has one in my family. It pretty much has a recipe for everything inside it, and a how to. Great for those who want to learn, and those who are seasoned in the kitchen. Every time I've found a disappointing recipe on the internet, the Joy of Cooking has always given me a positive second go around.

It's also my go to for Thanksgiving. This book will teach ya how to make a pretty damn good turkey.

I highly, highly suggest asking for a copy of "Joy of Cooking" as a send-off present.

I largely learned to cook using just that book. It has easy to follow directions on nearly every type of food (4500 recipes) and sections devoted to everything from carving up a chicken to the fundamentals of cooking eggs. Generations of Americans have learned to cook using it. The index and glossary are comprehensive and speedy to use as a reference as well.

In college, I found a second copy at Goodwill and left it in the bathroom. I probably read that copy 3 times and can now cook nearly anything from memory.

I get all my best recipes from good cook books. I highly recommend Cooks Illustrated ( https://www.amazon.com/dp/1933615893/ref=cm_sw_r_cp_api_KbjOAb6PBRC4Y ) and if you want to learn everything in and around food for any occasion then try Joy of Cooking ( https://www.amazon.com/dp/0743246268/ref=cm_sw_r_cp_api_TcjOAb55Z5TRH ).

joy of cooking is a good thing to have...

joy of cooking

It has never failed me, their recipes are so solid, no matter what I decide to make.

Never heard of that site, but there's a cooking reference book Flavor Bible that does suggested pairings of various spices & ingredients. It's too bad it's not an app though.

Not sure the discipline of paleontology is really geared to answer that question... [EDIT] Most fossils I've tasted are tough, a bit salty and frankly too gritty to be on my foodie shortlist.

There's a few factors that goes into meat flavour and texture:

• Fast twitch vs slow twitch muscles determines how 'red' meat is - that is how much myoglobin it has. Birds that fly a lot have red breast meat when compared to birds that fly only in emergencies. For example, compare the breasts of pigeon (red) and chicken (white). This also works with fish: continuously fast moving fish meat tends to red, meaty flavours (eg tuna) vs most fish that have basically white flesh, but have a red triangle of muscle along the dorsal line like hamachi. Ambush hunters like the crocodile are immobile almost all the time, so their meat is more like chicken breast.
  
• Muscles that are continuously exercised are loaded with connective tissue and are tough. Muscles rarely exercised are tender. Compare shin, shank and shoulder cuts (tough) with fillet steak (tender).
  
• Cooking technique - fast and hot vs slow and cool(er). Tender cuts can be cooked hot and fast (grill, fry) and be excellent as long as the internal temperature stays below the mid 60s (°C) otherwise you are in well-done territory [EDIT] and that is the 'stringy' texture in OPs question. Tough cuts should be cooked for a long time to break connective fibres to gelatine making the meat juicy and soft. For tough cuts, temperature can go up into the 70s without necessarily making the meat dry. Think southern BBQ and sous vide ribs. Tender cuts are typically less flavourful/meaty than tough cuts. Chicken thighs need cooking longer than chicken breast, so getting a perfect roast chicken, with moist breast and tender thighs is hard.
  
• Impact of diet. What the animal eats can influence flavour heavily. Corn-fed and grass-fed cattle taste different, with grass-fed being a stronger, meatier taste. Free-range chickens are gamier than factory birds. Water fowl and crocodile tastes a bit 'fishy'. Pigeon and quail more gamey. Traditionally, pheasants and other birds were left to 'hang' (with guts in) in a cool but not refrigerated environment until the meat 'matures' and the tail feather fall out. This fermentation is the main reason for really gamey taste. Personally, I hate it and feel there are too many 'off' flavours. [EDIT] the really fishy smell of not-quite-fresh fish is TMA, caused by the (I think, bacterial) breakdown of proteins in the fish. I am not referring to this off-flavour when I mean fishy.
  
• Seasonality: Animals in areas with cold winters tend to lay down fat in autumn to help the animal survive to spring. There's a strong preference to eating those animals in autumn when the fat content (and thus flavour) is the highest. Higher fat content allows more cooking techniques to be used, and allows the meat to be cooked hotter while remaining moist and tender. Hunting seasons are mostly in the autumn.
  
  So, with Leaellynasaurus, we essentially have a wild turkey-like animal in a highly seasonal environment, eating plants in a non-aquatic environment. Hunt them near polar winter to maximise their yummy fat.
  
  As non-farmed animal, its major muscle groups on its rear legs got a huge workout - its legs would be best for braising and stewing and would be rich, meaty and a bit gamey. Its shoulders and forelimbs a lot less, and so would be more chicken-breast-like, but smaller in proportion. Some small, fried pieces like the Japaneae karaage might be nice.
  
  [EDIT] On reflection, the tail might produce both the greatest challenge when cooking Leaellynasaurus, but also the greatest opportunity. The tail - one of the largest dinosaur tails relative to body size - is full of connective tissue, making poorly cooked tail as chewy as tough jerky and less palatable. However, cooked 48-72 hours at 75°C sous vide, it would be like the best ox-tail stew - juicy, tender and incredibly rich in flavour. It could take some really strong herbs and spices to really up the richness into the stratosphere.
  
  This is just my best guess as a cook who's read the excellent On Food and Cooking. I'd say, give Leaellynasaura meat a try if you can, although finding a restaurant for such a delicacy is pretty hard these days.

This is probably the natural seaweed extract she is talking about:
Kombu
I worked in Japanese food for a long time and was surprised to learn that I had been basically flat-out lying when I told people there was no MSG in our sushi. Good sushi rice dressing is traditionally seasoned with a large piece of Kombu.
Also, people who say they are allergic to MSG are lying.
edit: read page 342 - Seaweed and the Original MSG

I do encourage you to learn about cooking no matter what you choose. These are the books that helped me most in my cooking career:

1. Professional cooking Often refereed to as 'the Gisslen'
   
   
2. Culinary Artistry
   
   
3. On food and Cooking
   
   The Gisslen and Culinary artistry are your starter books. On food and cooking is amazing but contains chemistry/biology and other scientific explanations of what your doing which is important but not for the actual act of learning to produce food.

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012 and

Chopping skills has to be high up on the list. I don't have a good book on this, but have seen several possible good ones on Amazon. There are lots of videos online as well. I'd learn and master all types of cuts on all types of items (meat, veggies, fruit, etc).

If you're wanting to be a chef (i.e. not just a cook), having some knowledge about why methods/recipes are a certain way would be good too (e.g. books like On Food and Cooking: http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012).

Not quite a direct answer to your question, but hopefully useful

If you're going to cook, you'll need some basic tools. A saute pan, a large saucepan and a smaller saucepan should be good to start, along with a mixing bowl or two, a sheet pan, a casserole dish, a washable (plastic) cutting board, a couple of wooden spoons and some tongs. You'll need a couple of knives too - an 8" chefs knife and a smaller paring knife will take care of just about every job in the kitchen. Crazy gadgets aren't necessary for a beginner (and the more experienced you get the more you'll find they probably aren't necessary at all). Most everything you need can be procured at thrift stores or tag sales if you're on a tight budget. Stay away from older Teflon non-stick pans; if you feel more comfortable with non-stick over stainless, try to get anodized instead. To prevent accidents, keep your knives sharp.

Memorize or print this out: Safe Minimum Temperatures

Definitely always have salt, pepper and olive oil on hand. You probably don't need one of those all-in-one spice racks with every herb known to man in it; you'd be surprised how little of them you end up using. Fresh herbs are nearly always better, anyway. The main dried ingredients I keep on hand now are cumin, red pepper flakes, (about 6 varieties of) chili powder, onion powder and garlic powder.

Grab a couple of cookbooks (How To Cook Anything and The Joy of Cooking are awesome and include lots of different types of cuisine) and just try something you like. Start with recipes that don't have a lot of ingredients or steps. Start with recipes you know you like. If you don't understand what they mean when they tell you to do something, Youtube is definitely your friend.

Taste often. Don't feel like you have to stick to the book 100%. If something needs more pepper, a dash of hot sauce, a pat of butter, put it in. You are the one who has to eat it, so make it yours. Remember, you can always add more of something, but it's pretty tough to add less. Don't feel bad if it doesn't come out perfectly the first time, or the second. It seems daunting at first, but if you keep at it, it gets much easier.

Edited to add: http://www.reddit.com/r/cookingforbeginners

Mollie Katzen's The New Moosewood Cookbook. Great little pictures of ingredients/recipes.

The Joy of Cooking. It's got a great baseline of knowledge and can provide a good context when you start cooking.

The Mennonite cookbook More with Less. This one will broaden your horizons and you'll find yourself cooking outside of your typical cuisines.