Best cooking by ingredient books according to redditors
We found 3,961 Reddit comments discussing the best cooking by ingredient books. We ranked the 964 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Natural Harvest: A Collection of Semen-Based Recipes
Used Book in Good Condition
2. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Little Brown and Company
5. The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 1 Big Game
6. Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
Da Capo Lifelong Books
8. Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Franklin Barbecue A Meat Smoking Manifesto
9. Meathead: The Science of Great Barbecue and Grilling
Meathead The Science of Great Barbecue and Grilling
10. The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]
The Homemade Vegan Pantry The Art of Making Your Own Staples
11. Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
Plenty Vibrant Recipes from London s Ottolenghi
12. The Pot and How to Use It: The Mystery and Romance of the Rice Cooker
13. The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
The Complete Vegetarian Cookbook
14. 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls!
50 Ways to Eat Cock Healthy Chicken Recipes with Balls
15. The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch
Ten Speed Press
16. The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 2 Small Game and Fowl
18. Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
Used Book in Good Condition
19. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Natural harvest... A literal semen based cookbook https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
I'd rather get someone I hate, because I could just buy them this.
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.
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")
Holy shit it's real.
Here's some more resources:
Ruhlman's TWENTY is a good book for this. Also, I have to recommend Kenji's THE FOOD LAB because there's so much great info in there. The skillet chicken recipes section was a game-changer for me
Have you ever heard of this?https://www.amazon.es/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Ah yes, the Natural Harvest.
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?
Dude, I totally get you. I went to the supermarket high a few weeks ago and noticed that half of the produce there I've never tried. Some I know, like turnips and radicchio, others not at all, escarole and baby kohlrabi. It blew my mind that these veggies had been around me for my entire life and I'd never even tasted them.
So I did some research and found a cookbook that focuses on the flavors of a single vegetable and have been making my munchies from that. It's amazing how diverse the flavors of fruits and veggies are and how underappreciated they've become nowadays
So a few off the top of my head:
"I am a little off on the wine selection but I suspect that you, of all people, would know what flavor to pair with dick."
Edit: You could also link this: https://www.amazon.com/50-Ways-Eat-Cock-AlternaTips/dp/148259143X
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.)
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
encyclopedia of country living
square foot gardening
Storey’s Raising Rabbits
Aquaponics Gardening: Step By Step
Storey’s Chicken Book
Storey Dairy Goat
Storey Meat Goat
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
Art of Natural Cheesemaking
Mastering Artesian Cheese Making
American Farmstead Cheesemaking
Joe Beef: Surviving Apocalypse
Art of Fermentation
Nose to Tail
Designing Great Beers
The Joy of Home Distilling
Mushrooms of Carolinas
Mushrooms of Southeastern United States
Mushrooms of the Gulf Coast
farm and workshop Welding
ultimate guide: plumbing
ultimate guide: wiring
ultimate guide: home repair
off grid solar
How to Run A Lathe
The Complete Metalsmith
Gears and Cutting Gears
Hardening Tempering and Heat Treatment
How to Diagnose and Fix Everything Electronic
Electronics For Inventors
Understanding Basic Chemistry Through Problem Solving
AARL Antenna Book
General Class Manual
Tech Class Manual
Ray Mears Essential Bushcraft
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.
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.
A friend once got gifted a cooking book.. for cocking with sperm...
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.
Let me introduce you to Natural Harvest!
I think this is what you're looking for.
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
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
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.
Natural Harvest: A Collection of Semen Based Recipes
I cry laughing at these book reviews on Amazon all the time!!
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:
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?
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.
$90 is a hard sell when he's got so much [free content on youtube](https://www.youtube.com/watch?v=VmTzdMHu5KU
) and an authoritative $20 book.
Here's a cook book that'll help.
This one is a pretty good cookbook to give to people you hate. And he has a bartending book too.
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 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
This'll go perfect with the recipe book!
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”
I can send food and medical supplies if you need it. Here is a guide I recommend, just in case you need to escape to the wilderness for a few months.
Here, some recipes for you.
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.
Damn good job there! I highly suggest adding this to a nearby shelf if you don't already have it... Miyoko Schinner's The Homemade Vegan Pantry: The Art of Making Your Own Staples
Looks like someone screwed up one of the recipes from this book.
So, grilling food imparts heat from a constant fuel source to a food product via 3 important methods: convection, conduction, and radiation. Grilling is unique in that it uses 3 methods, whereas other cooking methods typically use 1 or 2.
(Sources: Web 1,2,3, also Book)
The above picture is spinning the meat fast enough that you can see flames rising from the charcoals. That's... not a good thing. The meat isn't sitting above the heat long enough to receive any radiation before being moved and is moving so fast that it is generating wind. Ever run past a bonfire? Did it make you feel a lasting warmth when you did? No. The air around the fire is being lowered in temperature by this contraption, making food take longer to cook. Like a lot longer. So that's radiation gone.
Moving that fast and generating enough heat to make the grill frame hot enough for conduction would require it sitting there a long, long time. But the gyroscope effect of the grill grate causes all the heat to be concentrated towards the center while all the other meat is rotated around. So any meat in the middle will be cooked much more thoroughly than the rest. So conduction is possible in the middle, but the fringe won't get as much heat, and some parts of the edge could be more cooked than others, depending on (I'm assuming) the random movements of the gyroscope.
That leaves convection. Now, convection is possible for any appropriate length of time and heat... on a flat surface. This gizmo is spinning the shit out of that meat and the food isn't always a close distance to the heat source. When you set up a grill in your backyard, you set the food on a flat surface and it gets some quality time really close to the heat- literally, like inches. Good grillmasters have more than one heat source in their grills by pushing the charcoals to one side and switching their food between the two heat zones whenever they need to change the temperature. It's called the two-zone method and it'll change the game in your backyard grilling. Anyway that's a massive temperature change and we're talking inches here, and this device puts the food a solid foot or two away from the heat at random times.
Chicken needs an internal temperature of 165 degrees Fahrenheit to be considered safe for consumption. On a standard grill this is easily and efficiently achieved without sacrificing any specific desires by the grillmaster to have it cook slower or faster, or to have it be more or less tender due to the time taken to cook it.
This device would fail to be more efficient, would fail to use the advantages that a charcoal grill offers in the first place, and would fail to offer a consistent, manageable temperature for all parts of the food placed in it.
tl;dr, The chicken is probably raw on the inside.
I had a lot of luck with this book. https://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874
Between that and hours of watching grannies on YouTube, I can now make indian food without recipes that tastes pretty legit.
here's where I break out my copy of The Flavor Bible:
SWEET POTATO Flavor Affinities
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)!
If you want a great book resource, I would highly recommend Steven Rinella's Complete Guide to Hunting series. It covers a wide range of topics from gear selection, hunting methods, and some recipe ideas. His show and podcasts are also good.
Gadgets are great but why not repay his cock'n'balls cookbook with one that utilizes what comes out of them?
Go buy this book. Don't steal it, pay money for it. It's one of the few things you'll buy that's worth every damn penny. Read it cover to cover. Go practice. This is the BBQ bible.
This is Texas and good BBQ has gotten me Money, Liquor, and Women. This is a religion.
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.
It's not real
(But actually it really is)
Dear god, nobody show Ignis this
I'll just leave this here.
>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
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&amp;qid=1520779413&amp;sr=8-2&amp;keywords=the+flavor+bible
The flavor bible is great
thought everyone on 4chan owned a copy
Hey now, I don't think you can get away saying thing like that when things like this exist.
Try this book. I felt like it was a great starting off point for me. Kept me from having to ask a ton of silly questions of friends and family who are experienced.
Read Steven Rinellas Complete-Guide-Hunting-Butchering-Cooking Cooking Big game. I never had a mentor to teach me how to hunt I picked up this book a year ago read it twice basically. It's jam packed with info I don't think there's another book like it. He ll walk you through the whole process from what gear you need and don't need, there's a chapter every type of big game animal in North America And how to hunt it. It pretty much covers all the questions you had in your post. Could not recommend this enough. https://www.amazon.ca/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Ask and ye shall recieve.
You may find inspiration here!
50 Ways to eat cock.
Aaron Franklin's book has excellent instructions and descriptions of the entire process. Helped me produce some really good ones recently as a smoking noob. Keep at it and you'll get better and better!
Don't forget your Natural Harvest. (Amazon link)
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.
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.
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.
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.
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:
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.
For Indian, I love Raghavan Iyer's 660 Curries. (Ugly mobile link: http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874/ref=sr_1_1?ie=UTF8&amp;qid=1449666007&amp;sr=8-1&amp;keywords=660+curries+raghavan+iyer ).
It has an almost ludicrous number of recipes from across India, including much more than just curries. He has how-to guides for naan, paneer, ghee, a ton of spice mixes; all the hard to source ingredients that are simple to make. It also has nice explanations of techniques that are not common in European cuisine, an awesome glossary of food, tools, and tech, and a substitutions guide to replace ingredients you might have a tough time finding. I've used it to cook for several Indian friends, who have all been complimentary of the authenticity (and deliciousness) of the recipes.
Buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_cp_api_Tu6Fzb3M27JKG
Then buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl https://www.amazon.com/dp/0812987055/ref=cm_sw_r_cp_api_Jv6FzbZGW2GRY
Read the guide to hunting, butchering and cooking. Vol 1 is big game, vol 2 is small game. Check out the show Meat Eater on netflix. Also watch a guy on youtube named Randy Newburg.
That will cover a lot of the basics.
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.
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.
Test and take notes is the best way, just like the other folks have said. If you want to get in to it a little more and would like a book to work through, The Flavour Bible is a really good one.
The Flavor Bible
This is simply a good book in general.
The term curry describes a vast array of dishes, it would be comparable to say casserole. A curry is basically any dish in a spiced sauce. There are many commonly used spices but you don't have to use a certain one for it to be a curry.
My personnel favorite cook book for this is 660 Curries.
There are many kinds of chicken curry. Some well known ones would be Chicken Vindaloo (spices and vinegar), and the British curry Chicken Tikka Masala.
Don't go foraging without it.
Since we're on the subject of cooking semen, here's a little gift.
I don't know what's worse... that or this:
There's also this:
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.
(walks into game thread)
(glances at scoreboard)
(leaves a book on the table)
The Ricotta is made simply by blanching raw almonds then processing in a blender with 50% water by volume and adding lemon and salt to taste. The magic happens when you dress it with extra virgin olive oil, blackp pepper, and coarse salt.
The mozzarella has a base of coconut yogurt, thickened and set with tapioca starch, xanthan gum, and kappa carrageenan
The chevre is cashew based and cultured with rejuvelac, then flavored with lemon and dill
The cheddar is cashew based as well with coconut oil, a bunch of spices, and a bit of miso
If you're interested to try this stuff I'd recommend books by [Sky Michael Conroy] (https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/) and [Miyoko Schinner] (https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830)
I love Appetite for Reduction, a vegan cookbook by Isa Chandra Moscowitz.
Customers who viewed this item also viewed...
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
I read both /r/smoking and r/bbq, and /r/bbq in general has better traffic and is more suited to "can someone tell me about this model smoker"?
Anyhoo, it's a little hard to tell the quality from the picture. Brinkmann is a good name. I liken them to Toyota. Not the best on the market, also not the worst. I have a Brinkmann SnP and while it has drawbacks, it's not something that I'm unhappy with. It's a good name to start with. That said, some things are unclear. I have two major issues. The first is heat movement. If the meat is sitting directly over the coals, you need some sort of a deflector to prevent the meat from grilling (smoking is more like cooking with an oven). I also can't see vents. A fire needs a good supply of oxygen to burn; this requires good vents. If you have shitty vents, you'll get shitty food. With barbecue, there really is a link between how much a smoker costs and how good it is. A smoker that's $100 or less will either make shitty food or fall apart within a year. If not both. This is a mistake everyone of us has learned the hard way.
I wouldn't focus so strongly on a brisket at first. We all have our favorite things to smoke, but I strongly advocate doing your first smoke with a pack of bratwursts as well as a turkey or pork shoulder. Turkey and pork shoulder are delicious smoked, they're cheap, and they're hard to eff up. Brisket is tricky to get right. If you have tons of money and wouldn't be upset to destroy a $30+ cut of beef in maiden smoke, that's one thing. But your maiden smoke is hard. Believe me- my first time, I literally took three hours to get my rig up to temperature. I actually wondered if there was a risk that my pork shoulder spoiled on the way to being cooked (it didn't, but I'm sure I'd get a ticky mark from a health inspector). The bratwursts are there to keep you fed during the 10 hours your pork shoulder (or whatever) takes to cook.
As for chips/charcoal ratio, I would suggest you read up a bit about BBQ before starting. You really want to use hardwood lump charcoal, and you should avoid chips if at all possible. The reason is that when you buy a nice bag of hickory or cherry chips, it's probably 50-80% cut with oak. Think: how often do you drive past a stand of hickory trees? How often do you drive past a stand of oak trees? This tip and lots, lots more will be covered in any good BBQ book. I recommend two:
If you hate books : ( then there's a fantastic online resource called Amazing Ribs (which discusses all types of BBQ, including I'm sure your coveted Texas-style brisket).
As I said before, don't buy wood chips. Buy chunks or logs. You'll find a few types at your local Home Depot or Lowes, and any type of wood you can't find there is available at Barbecue Wood. They're a bit pricey, but they ship anywhere in the lower 48 free. And when I say any kind of wood, I mean any. I've been itching to try some of their pecan wood; just haven't gotten around to it because I'm sitting on a big pile of hickory I don't want to get moldy.
Hope that helps! Feel free to send me a PM if you want (though I'm a bit slow these days as I'm moving), and remember that at /r/BBQ you'll probably get more responses to your equipment inquiries.
Chao cheese slices make an amazing grilled cheese! I like Follow Your Heart slices too, but holy cow, Chao blows my mind.
I've also read good things about Miyoko's, but I haven't tried them yet.
There's of course lots of recipes for making your own cheese too, and recipes for making things like mac and cheese from scratch. Miyoko even has a book on the subject.
This is an actual thing btw. Below are links for the guy's books where he makes drinks and food with semen
There's also an article about this: https://www.independent.co.uk/life-style/food-and-drink/cooking-with-semen-london-cooking-class-shoreditch-a7371316.html
But there are so many ways that you can cook with it! Or, if you prefer, you can enjoy a nice jizz-based alcoholic beverage. Fun for every occasion.
She needs this to add some variety to her life.
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
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.
I think it depends on what kind of person you are. If you think you'll be happier doing it yourself, knowing how it was done and learning while you go then you should take the leap and give it a shot. It's really not that hard to mess up and the learning experience will be invaluable. I'm by no means a professional but I always do it myself and like it that way. I know exactly how it was taken care of, I've done it how I want to and I've been in control of the whole process. It can be daunting, no doubt but the best way to learn, like most things, is to jump in. And in the end, if you found that it's just not for you then, then at least you know what it involves and can move forward with that knowledge next time.
If your worried you don't know enough or don't know anyone to help you through it then there are now lots of places to pick up good information. If you have netflix, throw on Meateater, season 6, episode 6. Steve Renilla is a great example of how to do things right and I wish he was around when I started hunting. You could also pick up Renilla's book (link below) which is great for many reasons besides being well worth the cheap price.
One note, I know Renilla doesn't like vacuum sealers for big game but I found it works fine if you don't bang them around. His method is most likely more durable (and probably cheaper) but if you want to vacuum it, that will work too.
I think Steven Rinella's two volume Complete Guide to Hunting books are great: Volume one: https://www.amazon.com/gp/aw/d/081299406X/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1473207021&amp;sr=8-1&amp;pi=SY200_QL40&amp;keywords=steven+rinella+books&amp;dpPl=1&amp;dpID=61ZdF0k1KXL&amp;ref=plSrch
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.
Find an experienced shooter to take you to the range... Practice some marksmanship fundamentals with them on a small round (.22lr would be ideal) and then transfer that to the .308. Stepping up through a couple intermediate calibers while practicing (like .223 which lots of shooters will have for plinking or .243) would help.
The .308, as others have said, is NOT a 'small' gun. But, I think you're absolutely right that it is a "One Gun to Do Them All" chambering. You can take any huntable game with a proper .308 load.
Putting aside the gun whargarbl for a minute, here's some stuff on your more foundational question:
Hope that helps. I'm 4 years into learning myself. Happy to chat more!
It's a Natural Harvest
Reminds me of "Natural Harvest"
"...is not only nutritious, but it also has wonderful texture and amazing cooking properties."
I love your book!
i learned loads from this
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
I think you should include [Franklin Barbecue] (https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/ref=sr_1_1?ie=UTF8&amp;qid=1510768637&amp;sr=8-1&amp;keywords=franklin+barbecue) in your reading. You can also watch some of the youtube videos he posted on building your own smoker but the book goes into the level of detail I think you are looking for.
But there's a cookbook! www.amazon.com/gp/product/1481227041
np! also, if you are someone who will miss cheese, I hear miyoko is the best:
field roast chao cheese is also excellent! really adds to sandwiches etc. try making some grilled cheese with it. coconut herb is my fave
Miyoko's Kitchen is one of the best vegan "dairy" producers in the game right now. Their store locator is here. Miyoko Schinner also wrote a cookbook if you want to try making your own.
I gained 60 pounds being a junk food vegan and now I've lost all of it by trying to eat whole foods and count calories. I still love fries, cookies, bread, pasta, chocolate, etc. I just try to eat healthy most of the time and occasionally indulge. I would suggest using myfitnesspal or a similar app to keep track of calories and macro nutrients.
If you just cut out meat, dairy, eggs, animal products, sugar, processed carbs and soy... Oh Boy! That's a lot all at once and most people who go vegan for health reasons don't stick to the diet because they see it as... well a diet. It's a lifestyle change that involves making an ethical choice at every meal.
Having said that, going vegan was one of the best decisions I've ever made and I've never looked back. Check out Appetite for Reduction . It's full of healthy vegan meals and it lists the nutrition info for each recipe! Good luck :)
As an avid cook and collector of cookbooks, I have three recommendations -
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 Flavor Bible
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
The Flavour Bible
Just look up a food and see what interesting things go with it.
Get a book on curries.
Divorce yourself from everything you think a curry is because the word "curry" has practically no meaning beyond "sauce". Curry is the European term for every regional dish of a-thing-in-sauce the imperialists managed to encounter. This is why you have to specify "Madras curry" or "Punjabi curry" - they use entirely different regional ingredients. Colors have no relation to spiciness, in the same way you can make a red chili hotter than a white or green chili but the flavor profiles are different.
The Flavor Bible helps
had to be posted
I'll just leave this here. https://www.amazon.com/dp/B00ANT5X82/ref=dp-kindle-redirect?_encoding=UTF8&amp;btkr=1
As far as edible plants goes, I've enjoyed this one. It covers all of North America, which I find to be a plus.
This one is a general survival handbook that I've enjoyed quite a bit, although it is physically a much larger book than the military field guides are. What it lacks in portability it more than makes up for in scope. The illustrations are VERY well done, and it is streamlined to be easily absorbed in case you need to use the information.
Yotam Ottolenghi’s cookbook Plenty is incredible. All veg recipes with an Israeli and North African twist. It’s pretty easy to follow and one of my favorite cookbooks.
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:
Websites worth reading: BBQ Brethren Probably the best and and most noob friendly bbq forum on the net.
any off the current offset smokers sold for less than $600 of so are total shit. Yes youcan buy them and mod them to hell to make them work well but that would be expensive. Here is what i suggest get on craigslist and search for smokers buy a used Smokin Pit Pro (SnP) or New Brauffels Black Diamond (NBBD) for $70 and have a pit that is 10 times what you would buy at lowes or home depot. The problem with the current crop of offset smokers is how thin they are. Smoking meat is all about temp control and the mass (and there for ability to hold heat) of of your smoker comes into play quite a bit. My NBBD uses steel that is probably 1/8th inch thick (pro pits are 1/4th inch at the minimum with some using 1/2 inch) and i still need to load up the chamber with bricks to add mass the stuff they are selling now are much closer to 1/16th thick. Sadly the time for pretty good quality back yard smokers for cheap has gone.
If you MUST get something new your best bet is going to be a Weber Smokey MOuntain (WSM) it has a HUGE FOLLOWING and turns out some great product,
Alternatively you could make an Ugly Drum Smoker (UDS) on the cheap provided you can get ex food metal 55gal drums for cheap/free. there is a HUGE thread on BBQ Brethren dedicated to the UDS.
Also i hightly suggest you pick up Smoke and Spice is an EXCELLENT resource full of techniques and recipes for real wood burning bbq.
if you are interested in sausage making Charcuterie by Michael Ruhlman is the book you want it is by far one of the best entry level sausage/curing book out there.
If you have any questions i am currently bored silly here at work so feel free to ask away and i will do my best to answer them
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.
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.
So yeah this is a thing
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 can post them later but they are the fresh mozzarella recipe from Artisan Vegan Cheese and the truffled cashew cheese from Street Vegan, two of my favorite cook books for fancy occasions. I highly recommend both if you don't mind taking a bit of time to make truly fantastic meals.
Yeah the stuff in retail stores blows.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830 is the shit!
for eggs, unless you just would miss the taste, depends what you use them for. baking is easy to replace with flax eggs or egg substitutes which i haven't really tried. for scrambles, that's easy - http://minimalistbaker.com/southwest-tofu-scramble/
lots of people like chao cheese, but it's got that processed taste in my opinion. miyoko's vegan cheese is great - http://shop.miyokoskitchen.com/
miyoko actually has a book with all sorts of stuff you can make yourself, along with cheese - https://www.amazon.com/Homemade-Vegan-Pantry-Making-Staples/dp/1607746778
there's a whole awesome vegan food world out there :)
I've been there - the beginning is tough. But it's great that you've made this choice and definitely possible to make lots of progress on this front. It's not one-size-fits-all, so just because you haven't liked the fruits, veggies, or quinoa you've tried before, doesn't mean there aren't other varieties or ways of preparing them that you will enjoy. Your mindset can make a big difference so be kind to yourself and stay positive - just try your best!
As others have mentioned cooking for yourself is far and away the best thing you can do to eat healthier - you'll be in control of exactly what you do (and do not) eat. I would highly recommend checking out Kenji Lopez-Alt's The Food Lab - it's technically a cookbook and does have lots of recipes but it's focused on the science of cooking and very technique-driven. It's size is intimidating but I promise if you read nothing more than the introduction (most of which you can preview for free \^\^) you'll learn lots.
A few day-to-day things that are super helpful for me:
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.
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.
Also a book: http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
To add to /u/Gitmo_money post about Rinella, get his books. He has a guide to big and small game. Even as an avid hunter and growing up with it, I picked up some things from his books.
I have both volumes of this, and it is super detailed. Volume 1 is large game, and Volume 2 is small game. It goes into detail about a lot of the basics.
That is a broad question so my answer will be somewhat broad. Learning to hunt well is a long process but extremely rewarding. Most new hunters I've talked to and tried to help, end up stopping because it is difficult. You often come home empty handed especially in the beginning. You are very lucky to have an uncle to help. So here's my advice:
This as well as his following volumes are excellent starting points. Remember that you not only need to know how to find and shoot an animal, you need to know basic butchering to gut, remove meat, and pack it out which can be as challenging as anything else you do while hunting.
That's the best advice I can give for a beginner. As you gain experience there is so much more to learn.
I would highly recommended Steven Rinella's Hunting, Butchering and Cooking Wild Game to anyone interested in hunting, regardless of experience level.
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!
Anything by Steve Rinella - he has The Complete Guide to Hunting, Butchering, and Cooking Wildgame books which is full of stories, tips, and how to's and contributions from a thousand different hunters - I found them at my local library. I also really enjoyed "Meat Eater - Adventures from the Life of an American Hunter," it's a lot of non-fiction short stories of his life in hunting. He also has "Scavengers Guide to Haute Cuisine" and his buffalo book.
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.
next up: https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
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.
Just to piggyback off of this comment: I'm a CSA veteran as well and i've learned to get a lot of use of my CSA. I've found a good cookbook to be a key resource when navigating the diverse world of veggies. Once you kind of have your bearings, it becomes a lot easier to work your way through the whole CSA delivery in an evening, because a lot of principles of veg cookery can apply across different veggies. Plus, it'll give you starting point for different ideas of seasoning (because thinking about vegetables and flavor is very different than thinking about meats and flavor, if that makes sense).
America's Test Kitchen Complete Vegetarian cookbook will have a relatively foolproof way of doing almost any vegetable.
Power Vegetables by Lucky Peach (RIP) is full of truly excellent vegetable dishes that center around making vegetables "powerful"-i.e. making sure they have the right balance of salt, fat and acid to really make them delicious.
A Girl and her Greens is a killer cookbook that uses vegetables in a lot of interesting ways (and it's not strictly vegetarian).
One word of warning is: do NOT over-complicate your recipes. I know it'd be tempting to make mustard-green harissa out of those mustard greens, or make a spinach souffle with all that lovely spinach, but you'll be much better if you get really good at roasting/pan roasting/salad making, if only to maintain your sanity.
My boyfriend and I are mainly Vegetarian. I never thought I would be able to do it, but some of the meals I have made have been so delicious that I don't really miss meat at all. My favorite resources for meals are the following:
Cookie & Kate
The Complete Vegetarian
Hopefully that helps some, and I will say I haven't much I disliked from those books/blogs.
You can also cook with semen.
This sub already has an author, /u/bottomlulz. View his seminal work here.
I cook a lot - and have for a very long time, so I thought about the things that I reach for essentially every meal and will describe what I think is most satisfying for starting out.
When I go to the kitchen to start dinner, I pull out my chopping board, my paring knife, my chef's knife and my over the sink strainer (for washing produce as well as draining stuff) (link is an example only, I got mine at Aldi's for $5 US years ago. Those items are essential for every meal. If she does not have these - or the quality is frustrating, I would look for an upgrade for her. The over the sink strainer is replaced by a colander by a lot of folks, though I find the strainer more versatile.
I work with a mise en place, so I next pull out some metal 1 ounce and glass 4 ounce containers for the ingredients I will be pre measuring. For chopped veg type mise, I like a metal sheet - because nothing really damages it - think cookie sheet or even pizza pan depending on the quantity she is cooking. The small containers are ridiculously cheap and infinitely helpful; they stack, so they do not take up much kitchen space.
The cooking vessels she will need depend on what food she likes to cook. I could not make it a week without a Dutch Oven of highest quality, a wok that is willing to sit over propane in the back yard, a 4 gallon stock pot and a killingly heavy 16" cast iron skillet, but the right answer on cookware depends on what she likes to cook and how many she is feeding - I could live the rest of my life without a springform for cheesecake - her preferences may differ. I always have a cheap non stick skillet in the kitchen for folks who eat breakfast and like eggs - replace it every 2 years with another cheap one
On the subject of tools, silicone spatulas and the Thermopen are my must haves. Wooden spoons are third on the list, because you can use them in any pan.
Folks who love to cook also love cookbooks. The Food Lab is a great "encourager" cookbook, because it shows respect for the skills she has, while giving a great opportunity for real growth to any cook.
Pick and choose, tailor to what you have already, ask follow up questions!
What is this, a natural harvest?
What kind of wall decal is this?!
I don't think you can ride those
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!
You're right, of course! That's why I preceded it with "pine nut-based." In this book by Miyoko Schinner or this one by Skye Conroy (or anywhere online if you do a search for "vegan parmesan,") you'll find lots of varied recipes for non-dairy versions of powdered parmesan. They mostly consist of differing amounts of nuts or seeds (almonds, cashews, pine nuts, sesame seeds, etc), ground up with nutritional yeast and sea salt, though in the Schinner book above there's also a recipe for an air-dried parmesan that's a bit more involved (it takes about two weeks to dry) which results in a harder block cheese that can be grated.
6-year vegan here. /u/57001 has a good list. I'd add Oh She Glows to the blog list for healthy reasonably tasty things that don't take a lot of weird vegan ingredients. Also, Isa Chandra Moskowitz's Appetite for Reduction was my first vegan cookbook and is still my favorite. It's written as a diet cookbook but the macronutrient breakdown makes it really good for a runner's diet. It's written with a dietician gives you nutrition information on every page. Everything is super easy for weeknight cooking, budget-friendly, and delicious.
Hummus is your best friend. It's a good source of protein and carbs and you can find it everywhere. Very useful when you're traveling some place that's vegan hell. Although, probably pick a less greasy one than Sabra.
And yes, take your B12. A good proportion of omnivores tend to be deficient in it as well so it's not just a vegan thing. You can technically get it through fortified foods, but I would not rely on this. And sublingual or spray is better absorbed by your body than pills.
Happy to answer any other questions you might have.
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.
The Pot and How to Use It: The Mystery and Romance of the Rice Cooker - Roger Ebert, Sept. 2010
Fun fact: Roger Ebert (yup, THE Roger Ebert) wrote a book of rice cooker recipes: http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
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
I bought the book 660 curries and it's been working out great. There is enough variety that you can start with more familiar things (using fewer hard-to-buy spices) and gradually ramp up to more difficult curries. A spice blender is a plus: you'll be able to make your own garam masala.
660 curries by Raghavan Iyer is great. It has a whole chapter dedicated to spice blends, as well as pastes and other building blocks you can pre make to make cooking take less time. A very useful book, I cook out of it about 5-6 times a month.
dude. one book.
that's it. I'm Pakistani. this is what friends in the states use for their cooking, and it is awesome.
EDIT: curry mixes wise, SHAAN is your go to. the ones you get in the states are actually better quality.
I originally got this recipe from The Homemade Vegan Pantry Cookbook (which I highly recommend) but it can also be found here (Unribs). A friend of my husband was visiting when I made these and quickly dismissed them but took a few home for his wife to try. He asked for more the next day! For the BBQ sauce, I just used Annie’s Organic BBQ sauce. We did notice that these taste even better the next day.
I actually think America's Test Kitchen's Family Cookbook might be a good option for you here. While the book is pretty big, it covers different courses, not just mains. So you wouldn't feel the need to make every single dish, as you may not always feel like a soup course or whatnot. An added benefit is that the ATK books are generally well researched and their results are pretty consistent. It's also pocketed with useful information about ingredients and cooking techniques in general.
While not as "adventurous" in difficulty as buying a tome from Ottolenghi, it also covers a wide spectrum of ethnicity, so you don't get tired of serving one thing all the time.
If I had a 'dream book' to follow along with, it'd probably be Franklin's :P
This is one of my favorite cookbooks for meat smoking. It's a bit light on outright recipes, but focuses heavily on the process and science of smoking. It's a great tool!
I have made a conscious effort to reducing my meat consumption. But being a meat lover I had no idea where to start! If you're ever looking for idea's or recipes I can't recommend this book enough!
Vegetarian here! Morningstar stuff often contains more protein than actual meat, and is really easy to use!
Beef crumbles, red sauce, and pasta
Shepherd's pie (without the cheese)
The brand gardein has orange chicken that's really good with rice.
I'll have to do some searching and send you some simple meals he could eat plus a few of my personal recipes. If you don't cook often it can be difficult to have a vegetarian diet, but most meals will last for days (the Shepherd's pie has about 8 servings) so you won't have to constantly be cooking. I also really recommend [this book] (https://www.amazon.com/Complete-Vegetarian-Cookbook-Americas-Kitchen/dp/1936493969)
by America's Test Kitchen, there are so many great recipes and they mark which ones are vegan, which are quick to make, etc. And they also do a great job of breaking down the basics like how to use different types of proteins, prep ingredients, etc.
I know it's probably daunting but you got this! It looks harder than it is, give it a couple of months and you'll be a MasterChef (well, maybe not but you will probably have quite a few favorites you'll be able to make from memory!)
[The US], the nation of innovation (at least historically) would have never been with socialist principles. Socialism promotes laziness. Capitalism promotes ingenuity. This is indisputable as communist countries have always had to steal their best stuff from capitalist, innovative societies.
[...]The only difference between [socialism and communism] is communism incorporates much more of a police state in their dealings with their own citizens. If America's founders were socialists, I believe there is a very high probability that Thomas Edison, Alexander Bell, The Wright Bros., Louis Pasteur and the Apollo Program, among other examples, never happen. I love our socialist Euro friends and all, but they have not surpassed America's accomplishments despite the fact that America has existed for far less time.
I am a bot. (Info | Contact)
I got you fam.
In case she can't think of anything to make
If you enjoy the scientific "why" as well as the "how-to", The Food Lab is accessible, interesting, and useful.
Cooking for geeks is not quite as good, but it speaks more to a reader who isn't a natural cook, I think.
You might want to buy Mark Bittman's How To Cook Everything. Its a book about cooking techniques that I think is precisely the book you are looking for.
Also honorable mention for The Food Lab and The New Best Recipe books as well, those are more recipe based, but they have great info on techniques and ingredients. Both get into the science behind cooking and explain why they picked a specific recipe which helped me learn how to cook without recipes and be able to know when certain things are done(I now judge if something I am baking is done more by smell than time now) and how to save emulsions when to add salt and acids etc. The author of the food lab is also pretty active on the Serious Eats subreddit and will answer questions about his recipes.
Salt Fat Acid and Heat is also pretty good as well, I have not read this one personally though as the first part is waaaaaayyy too much personal narrative from the author for me and I turned off the audiobook after listening to her life story for 10 minutes, so get the print book so you can skip right to the cooking parts.
You can do this yourself if you know know how to use a knife. First read parts of this book: The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game. A great reference for how to clean big game.
Second, Steven Rinella's MeatEater episode Seaon 10, episode 6 is a great video to learn. Granted you have to pay $2.99 but a great reference in my opinion (link: http://meateater.vhx.tv/)
I cant tell you where to hunt because I have not learned that myself.
The Meateater guides to "hunting, butchering and cooking wild game" are great for learning how to chop one up.
Meateater also has videos on how to butcher a deer in the field, a pig is basically the exact same process.
Once you have it gutted and skinned, this book is nice for breaking down pig.
try the huntingbc.com forums (island subforum) , lots of willing guys on there.
also buy this book and read the blacktail section
Here's the Amazon link - https://www.amazon.com/Edible-Wild-Plants-American-Natural/dp/1402767153
These three books are from incredibly talented chefs in the US and London and are truly outstanding: [Plenty] (https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=pd_sim_14_1?_encoding=UTF8&amp;pd_rd_i=1452101248&amp;pd_rd_r=QS2966PJKEEF0GRXT77M&amp;pd_rd_w=AGutm&amp;pd_rd_wg=8W62G&amp;psc=1&amp;refRID=QS2966PJKEEF0GRXT77M), [On Vegetables] (https://www.amazon.com/Vegetables-Modern-Recipes-Home-Kitchen/dp/071487390X/ref=pd_sim_14_23?_encoding=UTF8&amp;pd_rd_i=071487390X&amp;pd_rd_r=QS2966PJKEEF0GRXT77M&amp;pd_rd_w=AGutm&amp;pd_rd_wg=8W62G&amp;psc=1&amp;refRID=QS2966PJKEEF0GRXT77M), and [Six Seasons] (https://www.amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315/ref=pd_sim_14_1?_encoding=UTF8&amp;pd_rd_i=1579656315&amp;pd_rd_r=K5GB31833Y91YN058FX5&amp;pd_rd_w=mrmpX&amp;pd_rd_wg=A77Ay&amp;psc=1&amp;refRID=K5GB31833Y91YN058FX5).
You sure can!
Eat your heart out
Reminds me of this great book. Natural Harvest: a collection of semen-based recipes
I suspect you are right, the resemblance is uncanny:
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.
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.
I bet they took a recipe from this book.
I should have linked the original thread. It's this cookbook.
1 minutes guys lemme grab my copy of 50 ways to eat Cock
Personally, I have gotten much enjoyment and use from Smoke & Spice, even as a beginner. It also has solid information on smoking techniques for beginners, which I still consider myself.
Daiya is for newbs! It's like rubber with chemical cheese flavoring.
Try cultured nut cheeses like Kite Hill or Miyoko's, or buy Miyoko's book on how to make your own.
This is the book for making your own:
If you like strong flavors (think bleu cheese), then this can't be beat:
By far the best resource:
The author's company sells vegan cheeses commercially and they are considered, along with Kite Hill, the best available.
It is easier to make a vegan cheese sauce than vegan cheese per se. Most are based on cashews. This one also uses the fact that potatoes get gluey when blended (usually a negative) to improve the texture.
If you want to dive in, get the book Artisan Vegan Cheese. Great recipes, cheesey results.
We just got our shipment Friday. I've only tried the "Smoked Farmhouse" and it was excellent. I'm a big fan of her book (Artesian Vegan Cheeses " but I haven't had much success with the air dried nut cheese, but the stuff I ordered gives me hope!
For the lazy:
edit: readable links
Earthlings is what made me go vegan, too. (Linked it for others who might be interested in watching it.)
Congrats on the weight loss! I highly recommend Isa Chandra Moskowitz's "Appetite for Reduction," which is a vegan cookbook aimed at weight loss. Her website is great, too.
Good luck with everything!
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:
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.
Smoke and Spice by Cheryl Alters Jamison and Bill Jamison. This is a true BBQ/smoking book that lays it out in clear language. There's great recipes, tips, history, and notes of interest. Most of the recipes are traditional, but there are a few more adventurous combinations.
How in the fuck has nobody said Smoke & Spice yet? It's a really balanced book, simple recipes, and literally nothing I've tried in it has ever let me down. There's a recipe for smoked beans in there that I can't recommend highly enough.
Artisan Vegan Cheese has many French cheese recipes. There's also a chapter on first courses and small plates (Gruyère and pear croustades with red wine glaze, Brie en croûte with dried fruit and nuts, etc.).
I prefer rice milk for drinking, simply because it has the most neutral taste. Don't know about cheese, but many recommend Daiya, Chao Cheese. You can also make your own.
Homemade cheeses, especially those from Artisan Vegan Cheese. Totally worth it spend some time making your own occasionally!
Otherwise, I do like Daiya much more than any others I've tried, but only melted & in small amounts. And I like the shredded mozzarella from Trader Joe's (again, only melted & in small amounts).
Not OP, but I highly recommend this book! Isa Chandra Moskowitz is a vegan cookbook rockstar and this is her lower-fat/calorie recipe book. I have cooked almost every single recipe in it and I have yet to find a clunker.
I bought that for my husband for his birthday! We haven't tried any of the recipes yet but they look amazingly yummy! Link
There is a Sriracha cookbook out already...http://www.amazon.com/The-Sriracha-Cookbook-Rooster-Recipes/dp/1607740036
She has fish sauce in here, along with countless other recipes. If you like to cook from scratch, this book is a must.
I got the dough making technique from a book called The Homemade Vegan Pantry by Miyoko Schinner (https://www.amazon.com/Homemade-Vegan-Pantry-Making-Staples/dp/1607746778)
If you are interested in some hardcore vegan cooking, I STRONGLY recommend that book. It's worth the $15. I also used it to culture my own cheddar, and sweet Jesus... just... just trust me on this one.
You do need a pizza stone and a pizza peel for this recipe to work.
The pizza on the right used a sauce I improvised with two cans of tomatoes, two tablespoons of tomato paste, 7 cloves of garlic, half a white onion, a few splashes of balsamic vinegar, a tsp of salt, and a tbps of raw sugar. I just put them in a food processor.
I got the pesto on the left from this recipe here: http://www.onegreenplanet.org/vegan-recipe/artichoke-and-spinach-pesto-pizza/
Toppings included sliced white mushrooms, marinated artichoke, vegan sausage, fresh basil, and Daiya mozzarella (not much, just a sprinkle). The pesto is so rich, it doesn't need the cheese IMO.
The trick is not to let the dough rise until it hits the oven. What you need to do is put a pizza stone in, and let it warm up with the oven at 500F. After an hour, you can transfer the pizza onto the stone with a pizza peel and leave it in the oven for just 10 minutes.
I'll throw in another vote for Isa her books are great.
She wrote the Veganomicon. with Terry Hope Romero and it's been one of my favorites since I got it in 2008.
Another favorite of mine is The Homemade Vegan Pantry
I actually really enjoyed Aaron Franklin's book. Easy to read and very informative.
Franklin Barbecue: A Meat-Smoking Manifesto https://www.amazon.com/dp/1607747200/ref=cm_sw_r_other_awd_kGhJwbQJ1XJ6R
America's Test Kitchen: The Complete Vegetarian Cookbook
You'll get a lot of joke answers, but Options as an Investment Strategy is a good full dive into it, but it's dense for a new guy.
Your best bet would be to try this out first: https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1541789475&amp;sr=8-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=natural+harvest&amp;dpPl=1&amp;dpID=511nmQOsZ1L&amp;ref=plSrch
If you haven't checked it out yet I definitely recommend Kenji's The Food Lab book. It's changing my life for the better.
J Kenji is always my favorite suggestion. He makes it easy to follow but still goes into enough depth with the science of why things work to make you confident enough to use a certain technique in new recipes.
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:
I use The Flavor Bible by Dornenberg and Page.
They also have a vegetarian version, but I haven't looked through it.
Lately, I've very much been enjoying Kenji's The Food Lab. I think it's worth the (ebook) price just for the chapter on fried foods.
I also keep coming back to The Flavor Bible, which has lists of how to combine ingredients for different cuisines.
If you want a valuable collection of recipes and have $50 to spend, get Cook's Illustrated's The New Best Recipe. It's supplanted The Joy of Cooking on my shelf.
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.
This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.
Maybe add a bone-in Boston butt (pork shoulder) for a first project.
I strongly recommend this book really good information about the basics and science of grilling/smoking. It has drastically improved my grilling abilities.
I got a book called 660 curries that has made my indian cooking drastically improve and I now kind of "get" it. I highly recommend it - I use it probably more than any other cookbook I have.
Ammo, magazines, a resetting target, exploding targets, or a rimfire scope if he doesn't have one can all be found in that price range.
I also have Steve Rinella's book on small game and can recommend it.
Here are some ideas:
I like the recipes in this better.
Guessing got the recipe from this book.
There's actually an entire book of jizz recipes.
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
Edit: you could create your own sub and rake in the karma.
https://www.youtube.com/channel/UCQOcUD2aFxEjc-_4JJBLYyg - Randy Newberg, Youtube. So many informative videos FOR FREE
https://www.hunttalk.com/ - Hunttalk forum, way better than reddit for questions like this
Edit: Adding Steve Rinella's book because it has everything someone could need and is definitely worth $20 https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Personally I would recommend this book. It covers more than just blacktail but talks mostly about america. I don't know of any Canada specific books.
Start with this book before you drop any money.
That book and its author are full of solid information. Aside from that you will need a range finder and binoculars but take your time and pick out quality stuff you will be happy with.
Any time in the woods hunting, be it small game, hog, or anything will help you. Where do you live?
One of my favorites that I just acquired is a cookbook called Plenty. It's filled with lots of really vibrant photographs and tasty, often Indian- or Middle Eastern-inspired recipes that always get my mouth watering. I'll sometimes find myself flipping through it for no good reason, just to admire the delicious food.
Egg white is a protein solution, made up of water and a range of proteins, mostly albumins. While it has similar texture and composition to human mucus, they serve very different purposes. Egg white is mainly there as a physical buffer to protect the embryo inside an egg, as well as serve as a nutritive solution for the embryo in late development.
Human mucus occurs in a few forms/areas of the body. Respiratory mucus is made for the purpose of protecting the body from infectious agents. Because of this, mucus contains a range of antiseptic chemicals, such as immunogloblins and lysozyme. As such, it's likely not a good candidate for cooking and eating
The other main sources of mucus in humans are reproductive organs. Women produce mucus that varies depending on where in their ovulatory cycle it is produced... However this mucus is not particularly proteinaceous. However, male reproductive mucus is a large component of semen. Judging by the number of books on the topic available on Amazing, this is the likely candidate for a human mucus which you can safely cook and eat. If you can get over the gross factor.
Hope that answers your question!
Don't blame me! You ASKED for it!
But seriously, look for cookbooks that are specific to different cultural foods. Take a world culinary tour from home. It's amazing to discover the similarities and differences there are by preparing foods you wouldn't commonly prepare.
For <$25 on Amazon you too can find out.
If you guys want an actual semen cookbook here you go.
What a good time to be alive:
Get some of these https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Oh, of course!
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies
and amazon knows me so well the others come up on the same page (for me at least)
Franklin Barbecue: A Meat-Smoking Manifesto
Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue
Meathead: The Science of Great Barbecue and Grilling
If you are interested in another book that really gets into the science and art of BBQ, I highly recommend Aaron Franklins book. I cooked a brisket after reading his book and right off the bat it was the best brisket I ever made by a mile and some of the best I've had period.
I like Aaron Franklin's book. What's your budget?
The Flavor Bible
I really enjoy Mark Bittman's How to Cook Everything. I also just checked out The Flavor Bible from the Library when I was home. I didn't get to spend as much time with it as I would have liked but it is definitely all about how flavors work and will be on my Christmas list.
Plot twist: that yellow little entrepreneur is the author of Neopia's version of Natural Harvest.
I wonder if he sells creamy hot dogs too.
I absolutely love to cook, especially for others. There seems to be a natural INTJ inclination for "check out this thing I learned!" and there's few better ways to do that than blowing people away with an amazing meal.
To anyone interested in learning better cooking techniques and recipes, I highly recommend checking out The Food Lab by Kenji Lopez-Alt. It completely reframes cooking through a scientific lense, and Kenji goes to extreme lengths to make sure his recipes are optimized based on provable results through the scientific method. It's the INTJ's cookbook bible for this reason, he is so thorough and leaves no stone unturned and nothing left unexplained.
This book will help you become prepared to rebuild your account in the event of a big draw down.
Guessing it's from this book
Natural Harvest: A collection of semen-based recipes https://www.amazon.co.uk/dp/1481227041/ref=cm_sw_r_cp_apa_i_GrLQCbP5XRXQW
The reviews are the best part
There is in fact a cookbook with semen recipes called Natural Harvest on Amazon.
Mom's favorite cockbook...I mean cookbook
Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.
For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1343976826&amp;sr=1-1&amp;keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.
I/wife have made many from this book and they are all excellent to the point of having wine & cheese parties [ w this] w non vegan friends and everyone loved all the different types we made
.. Plus I've met the author at a couple of veg-fests and she's super cool fwiw
Dayia and other pre packaged processed vegan cheeses are, IMHO, quite bad, especially compaired to what you can make w this book
I got the Artisan Vegan Cheese book recently, and it's gold! Gold, Jerry!
She started with a book called Artisan Vegan Cheese. If you like cultured nut cheese and like making things, it's very easy and much cheaper to make your own. And it tastes amazing. It takes time (a couple of days to make rejuvelac, a couple of days to culture the cheese, and it really tastes much better if you let it sit in the fridge for at least a couple of weeks) but the hands on time is very minimal.
Lactose intolerant vegetarian here. The best cheese subs are the ones you make at home, the stuff in the bag isn't good. I make dairy free ricotta from tofu and cashews that is pretty good (there are several recipes for it, tweak until you find what you like) as well as cheeze sauces and "mozzarella" made from cashews
If you want to expand your nut cheezes, this book is very good: https://smile.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ Miyoko's cheezes are the few I will buy at the store.
Nutritional yeast does work well, I would also consider mellow miso paste. It gives a that cheesy flavor and also adds some umami.
You could get Miyoko's book Artisan Vegan Cheese and make your own. The recipes for cultured and aged cheese do take a lot of time, but it's the closest you'll ever get to the flavor of dairy cheese.
An often underappreciated difficulty of veganism doesn't have anything to do with food at all, it has to do with social interaction. Some new vegans face social backlash they didn't expect, so just be aware that it can happen.
> Speaking for myself I can say that it would definitely be helpful to know some of the things more experienced vegans do to find recipes, alternatives, substitutes, and so forth.
It sounds almost too simple, but google is really useful if you use the right search (knowing what to search for, is, of course, the hard part).
You can try searches like "vegan substitute" or "vegan recipe".
Milk: Plant milks
Cheese and meat:
For cheese and meat analogues, I'll buy pre-made processed vegan faux products more often than make them at home, but there are a few that are nice homemade (and I don't use these a lot anymore).
For new vegans I would recommend them if you find one you like the taste of, though. Especially the brand Gardein (I think it's relatively cheap, available, and approachable).
For fancy gourmet home cooking, if you're into that:
Weird Vegan Ingredients
Here's a list of vegan "ingredients" that new vegans might not be as familiar with (you do not ever have to use any of these if you don't want to, they're just for the curious):
(again, you don't have to cook with any of these things, I'm just listing them for the curious)
I'm assuming from the brands you mention that you're in the US, so I can't make specific recommendations for that. However, if you feel up to venturing into the exciting world of vegan cheese making, Miyoko Schinner has a great book: https://www.amazon.co.uk/dp/1570672830/ref=cm_sw_r_sms_apa_i_XtXSDb6S6C0G8
It's not as hard as it sounds, and a home-made, air dried and matured cheese is thousands of times better than most of the commercially available vegan cheeses, as well as being a lot cheaper if you're eating lots of it.
I've heard amazing things about this book:
There's a huge thread about it on the PPK forums.
Appetite for Reduction is good
I recently made some really fabulous Chili-Lime Rubbed Tofu (from Appetite for Reduction ) the other day. Here's the basic recipe for it. It calls for 1tsp of oil, which is all you'd need for the recipe. If you wanted to omit it, you probably could do so without too much trouble.
I served this with sauteed spinach (in garlic and a little lemon juice + water for sautee-- just a smidge), corn kernels, and slices of bell pepper all over some warm brown rice. You could also make it over quinoa and it would be delicious! The marinade in the tofu makes a bit extra after cooking, so you can probably pour it over the bowl and have it be a bit extra flavor. Or, you could top it off with Salsa Fresca (which should naturally have none of the things you're looking to avoid).
Now, that does make for a 1-bowl-per-person meal. I love it, but if you're looking to do something fancier, you certainly can.
These Raspberry Truffle Brownies have no fat. They also can be made using sucanat or another sweetener that isn't sugar. I'm familiar with an eating plan similar to your mom's, and generally the issue is added sugar (with the recognition that special events are special, and you can have an occasional treat).
If she can't have any added sugar, you may want to make some quick banana soft serve, since most "dessert" recipes-- even vegan ones, have generally some oil or some added sugar (maple syrup, agave, etc.). So if you can't do any sweeteners or any added oil, peel and freeze a few bananas. When you're ready to have your dessert, break them into pieces and toss them into the food processor with a bit of non-dairy milk, and a touch of vanilla extract. If you're feeling fancy, you might add peanut butter or cocoa powder. Whiz it together til you get a decent consistency. You may need to scrape the sides down a few times.
Good luck, and enjoy!
There are amazing directions on how to assemble the perfect "bowl" combos (1 grain, 1 bean, 1 veg + sauce) and lots of recipes and examples in this book, which I can only recommend. (The "Reduction" in the title is not just about losing weight; this doesn't have to be read as a dieting book, although it's possible to use it that way.) I love Isa's books because they don't use expensive, hard to find ingredients and the recipes always come out perfect.
Appetite for Reduction by Isa Chandra Moskowitz!
Lower calorie/fat recipes from the author of Isa Does It, Vegan With A Vengeance, and Veganomicon!
Your post inspired me to put up this awesome five ingredient tofu recipe over on r/veganrecipes. I'm calling it LPT: Life Pro Tofu as it's the best tofu recipe I've ever seen. The recipe comes from Miyoko Schinner's book and combines tofu with flax seed gel. The results are amazing; for me, truly mind-blowing. Thinking back, it's amazing how far I've come with good tools and recipes. Here's hoping you might gain some inspiration!
Somewhat related and equally useful is The Flavor Bible
This book is a wizard. http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400
In the meantime, check out "The Flavor Bible." It's a few bucks on Amazon but it's well worth the price. It shows you which spices/herbs work great with different types of food.
This is a really good book for any level of cook, it's essentially a pairing guide for flavours. It doesn't have long write-ups it's more of an index format. I know some chefs who find it really handy for quickly putting together dishes with leftover or extra ingredients.
Seconding. This book is indispensable when it comes to learning the basics of how taste and flavor go together, and how to work with them. For the record, it is by Karen Page and Andrew Dornenburg.
Nå folkens, der er snart gået et år siden Skodbil sidst mæskede sig i fødselsdagskage, og det betyder at successen skal gentages. Fødselsdagsgaver er for lang tid siden gået fra at være Lego og våben, til at være sokker og bøger.
Derfor skal der nu nogle gode kogebøger på listen. Jeg er ikke så meget på udkig efter opskriftsbøger, men mere ude i at ville have kogebøger som jeg rent faktisk kan lære noget af. Jeg har allerede følgende på listen, men hvis DU kender en helt vildt god bog jeg bør læse, så sig til.
The Food Lab, Kenji Lopez
Chocolate at Home
Paul Bocuse Institut Gastronomique
The Professional Chef
The Flavour Bible
Der er med vilje ingen vinbøger på listen, for det gør jeg mig ikke specielt meget i - endnu.
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.
Consider Meathead's (from Amazingribs.com) book.
I got it for Christmas and it does a good job of explaining things in a simple, straightforward and organized manner.
Yup, rice cookers actually aren't actually unitaskers, just ask Roger Ebert, yes that one.
(Not covered in the FAQ)
If you're not going to have a stove, you'll want a rice cooker with fuzzy logic. Zojirushis are nice, and so are Panasonics. They're not just for rice. There's an old metafilter post somewhere that got condensed into a book (yes, THAT Roger Ebert) that you probably don't need, but it's out there.
Yes, you can make a good soup in a rice cooker, including mirepoix, if it's a good pot.
Also, a decent one should double as a crock pot.
My go to place for Indian recipes has become Manjula's Kitchen. That lady is like the Indian grandmother I never had. Here's a few noteworth recipes:
Paneer, this homemade cheese is really, realy easy to make and used for a lot of stuff.
Palak Paneer: Very quick and easy diesh that is very good.
Achari Paneer, I know, more paneer, but it is good stuff.
The spices in most of Manjulla's recipes are pretty basic, too. With the exception of asafetida you can find everything else easily at a local big box store.
If you would prefer a cook book, 660 Curries is also a great way to get started.
This recipe comes from the EXCELLENT (and very large!) cookbook, "660 Curries" by Raghavan Iyer. I got it this past Christmas and have been trying new recipes out almost every week. It's not a vegetarian/vegan cookbook, and has plenty of non-veg recipes... but wow, there are a TON of veggie ones. Like hundreds of pages. It's been a really great resource, and tons of fun/very instructive to work through. This recipe has become a regular in our rotation, because it's such a delicious way to pack in the veggies. We've been using sweet potato/cabbage/carrot (and we use vegetable oil instead of ghee), but I'm looking to switch it up for spring next time we make it.
Edit: Sorry, I don't think I'll be able to put up a recipe format before it's removed. I have tendinitis in both my hands atm and it hurt a ton to type up the above paragraph - I will edit it tomorrow morning after they've had a day to rest.
660 Curries is a great way to learn about the various spices and ingredients used in Indian cuisine, as well as common spice blends (masalas) that are used. Iyer breaks them down in a really great conversational way that makes complex recipes much more approachable.
The Flavor Bible would be a good start.
For reference, go to Mark Bittman's How to Cook Everything, or this book. For flavours, I'll usually go with the Flavour Bible or the Flavour Thesaurus.
Advanced? That's easy. Not a cookbook, but something far more useful. A comprehensive overview of how flavors work together.
[The Flavor Bible:] (http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?ie=UTF8&amp;qid=1410311129&amp;sr=8-1&amp;keywords=flavor+bible) The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Hardcover – September 16, 2008, by Karen Page and Andrew Dornenburg
Some are very obvious. And some are not. I have yet to try the salmon-and-liquorish combination, but one day...
Check out The Flavor Bible book- when I am stuck I would do a quick peruse through it and will always find a great, new combo.
You can do roasted stuffed bell peppers with mashed sweet potatoes assuming you have other ingredients such as onion, garlic, herbs or meat. You can go for a Caribbean vibe too and do a pepper sauté with onions and jerk seasoning cooking them down longer to make them more jammy, and top your roasted sweet potatoes with that mixture.
The book you want is [On Food and Cooking: The Science and Lore of the Kitchen] (http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=pd_sim_b_11) by Harold McGee, which is a classic for a reason! Start with that one, devour it, learn it, live it, love it.
Once you've done that, pick up a copy of The Science of Good Cooking from the hardworking angels at Cook's Illustrated and then a copy of The Flavor Bible as mentioned by /u/pjdias below.
The Flavor Bible.
You won't really be able to learn from a reddit post. If you are serious about wanting to know what pairs well, I'd suggest picking up a copy of The Flavor Bible
There is A Flavor Bible
Not to be nit-picky, but the word seasoning generally refers to only salt and pepper in the culinary world. The word you're looking for is either spice, for whole or ground spices, or aromatics, for fresh herbs and vegetables.
The Flavor Bible is a great resource that covers everything, and the cheat sheets posted by others work well too.
Crock pots work best with cuts of meat that take a long time to cook/tenderize. Some cuts of beef work great, like chuck, shank, brisket, and round. There are a ton of chicken stew and soup recipes, both classic and contemporary. I would avoid seafood in the crock pot, as it cooks so quickly and over cooked seafood is terrible, in my opinion.
I think they probably would recommend The Flavor Bible.
I am by no means an expert, but I recommend baby steps. Instead of trying to make up a whole new recipe from scratch, why not try modifying some recipes you are already comfortable with? You can try substituting ingredients, modifying your seasoning, changing the cooking method for a recipe using the same or similar ingredients, or even combining two different but compatible recipes into something new. I would also maybe try to stick to one culinary tradition at first, like French or Japanese cooking, which use a few key ingredients to create lots of different dishes. I learned a lot from cooking from Harumi Kurihara's cookbooks. Stick with what you know until you become more comfortable imagining flavor profiles and methods of cooking in your head and then you can worry about taking on something completely new.
I've also heard from friends who cook that this book, The Flavor Bible, is good at describing how flavors work. I haven't read it myself (still on my Amazon wishlist until I have more $$), but you may want to check it out. Good luck!
edit: added some stuff
Speaking of winging it with spices/etc. If you don't already I HIGHLY recommend you pickup a copy of the Flavor Bible. Has over 400 separate ingredients and their flavor affinities, every wondered what you can combine with cabbage in a soup? How about the sheer volume of combinations carrots are good for.
Has about thirty different pairings for most ingredients, tells you what each ingredient tastes like on it's own and gives some affinities (pair x, with y and z).
You could try "the Flavor Bible". It lays out a lot about the topic.
Great suggestions. To add to these, I also really like The Flavor Bible, though it's for when you already know how to cook, but need a bit of inspiration for what to incorporate.
As a chef, The Flavor Bible is a great reference for and understanding flavor combinations as opposed to just following a recipe.
For technique, Jacques Pepin's Complete Technique is basically what I learned in culinary school with step by step pictures.
Specifically you should learn to make your own stock, the mother sauces, and break down (butcher) poultry, seafood, and meats.
The first thing I learned was knife skills: grab a bag of potatoes and carrots and learn how to make all the cuts. Use them later for stock or stew.
A friend of mine swears by this book, the Flavor Bible. It has a lot of information on how to pair ingredients and build up flavor in a dish. You might want to look into it...
It's not exactly what you're looking for but the flavor bible might be of help: http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400
I would rather have 4 or 5 practical cookbooks at a fifth of the price of that set. I'm just not a chef and don't need to need to know half the stuff in those books.
My giftee has THIS arriving tomorrow!
Since we're talking books here anyway, I'm looking to branch out and learn more about general flavor profiles. Does anyone here have any experience with The Flavor Bible? I'd like to be more well rounded as I progress as a bartender, and my boss recommended learning more on the kitchen side as it would give me a better understanding in cocktails on the fly as well.
There's a few others that sound really awesome, too, that I imagine I'll pick up eventually. Amazon is a terrible place to spend your cyber monday night off.
Seconding /u/ManicBrklyDreamGrl on Food52 and Alton Brown's awesomeness. (Good Eats is fantastic. It covers mostly basic stuff and gets super nerdy.) And Ina Garten almost never fails me.
If you're interested in cookbooks as well, My Paris Kitchen is one of my favorites, as is pretty much anything by Yotam Ottolenghi. And if you're building recipes yourself or you like to experiment, I highly recommend both The Flavor Bible and The Vegetarian Flavor Bible.
For cooking purposes, The Flavor Bible is literally that. I recommend this to everyone who likes to go off-recipe!
it is amazing for giving you a variety of spices and helping you understand how to cook if you don't have a recipe.
Trial and error is a large part of learning this, but this book really helped me: The Flavor Bible
The Flavor Bible
A great resource for budding cooks, or just as reference.
Since your lack of salt usage (oh baby. What is you doing?) has already been covered lemme point you in the right direction for making good flavors. The Flavor Bible is a wonderful resource for figuring out what goes with what. There are some wonderful forwards from well known chefs in the front and a thesaurus like index in back listing what flavor profile work well together.
Also a tip on salting a plate. Go maybe six to eight inches above the pan or meat you are salting. Have the salt between your index, middle finger and thumb. And move your fingers like you are asking for money. But facing down. This helps for an even spread. Also, go light and add more if you think you need it. Salt will ruin a meal if over used. And you will over use. But that's part of the process man!
Happy cooking and just remember to not add too much. A couple spices will enhance, but by no means feel you have to use everything.
I got a WSM a couple of years ago. I also got the Meathead book at the same time. Using the recipes in there my friends and family always want me to cook for parties. Get a wireless thermometer and it's great.
I like Meathead’s bbq cookbook (and his website for that matter). You don’t need a pellet-specific book.
Meathead: The Science of Great Barbecue and Grilling
That's the truth, it's much less offensive on a full browser. If you're really starting from almost no knowledge on grilling and smoking Meathead's book is mostly the same information, but it's organized in a much more logical manner, rather than having to sort of bounce around between different articles in no particular order.
Meathead rarely disappoints. He's got a good book I've enjoyed looking at. Also his [website] (http://www.amazingribs.com) has plenty of good stuff as well.
Stopped by to say the same thing.
He has a book...
Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_api_AX3QzbGVD8240
Roger Ebert wrote a book on using a rice cooker. http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
When looking for inspiration for Indian food I always reach for Raghavan Iyer's 660 Curries or Monisha Bharadwaj's The Indian Cooking Course.
The latter has become a house favourite. We ended up buying 5 extra copies to gift friends and family.
Yamuna Devi or Ragivan Iyer. The former is a true classic, and I've cooked nearly every recipe over the past 20 years. The later is a more recent book, but the recipes are every bit as classic (and delicious).
that was a person who just weighed in to link one of the definitive texts on the many, many variations of curries.
and i am a truly competent cook, please never speak ill again u lil shit
I'd suggest the book 660 curries - Raghavan Iyer as it covers all of the "spice blends" as well as having many many dishes that do not include mustard seeds in the blends. For those that do simply omitting them should suffice. He also has a section in the back where it explains the purpose of various spices, bitter, sweet, umami, etc. so you might be able to locate substitutes for mustard seeds as they are there to impart bitter.
660 Curries by Raghavan Iyer is comprehensive. You can also try Indian Cooking Unfolded by him but it has only 100 recipes.
If you like Indian cooking, there's a pile of these in 660 Curries.
My favourite is Panch Phoron:
Mix and then use in recipes as needed.
My favourite recipe with it:
Heat 2 tbls oil. Fry 1 tbls Panch Phoron + 4 dried chillies for 30 seconds. add 1lb chopped potatoes. fry on medium high for 5 minutes, stirring occasionally.
Add 1 tsp salt and 1/2 tsp turmeric, mix well. Add 1 can of coconut milk. Stir thoroughly, bring to a boil. Cover and simmer for 15 minutes.
Stir in 6-8oz of fresh spinach, cover and simmer for 2-3 minutes until spinach wilts.
edit: added chillies.
Don’t cry, old habits can be challenging to break, but you’re doing a good thing; and these will help:
This blog gives so much to work with...
Miyoko wrote a book on how to make your own staples. Cheese and butter are both in there: https://www.amazon.com/Homemade-Vegan-Pantry-Making-Staples/dp/1607746778
The Homemade Vegan Pantry by Miyoko Schinner: http://www.amazon.com/The-Homemade-Vegan-Pantry-Staples/dp/1607746778
Vegan, not vegetarian, but there are some amazing recipes for really basic staples in there, like condiments, cheese, milk, stocks and broths, meat substitutes, pasta, breads, crackers, and a few simple desserts. There are also some recipes that build on others, like certain soups and stews, or using leftovers and scraps of one recipe to make something new. It's a beautiful book and everything I've made from it so far has been pretty simple and has tasted wonderful. And it's under $15 on Amazon for the hardcover physical version! I highly recommend it!
I highly recommend the recipe for unpork from Miyoko Schinner's 'The Homemade Vegan Pantry'
By far the best results I've gotten from any recipe I've tried.
If you can get your hands on a copy of the book, it's by far the best IMO, when it comes to vegan staples.
Totally! He got me Street Vegan and The Homemade Vegan Pantry
That’s awesome. Glad you have a good solution, sounds like a rad store! Sort of related- If you haven’t ever made your own yogurt, I strongly recommend it, it blows the store bought stuff away. I usually use Westsoy Original soy milk, normally I like unsweetened but the fermentation cultures like the sugar so I get the original. One of these days very soon, I will try the feta recipe from that book...
You may eventually want to check out Miyoko’s “Homemade Vegan Pantry” cookbook. it came out pretty recently and the recipes seem a little updated, not as many in depth recipes on specific types of cheese but the recipes I’ve used out of there have been stellar and I find that I reach for it more often than the Artisan Cheese book. It really depends on what you’re into making. She includes the recipe for her cultured butter and the ice cream recipe is also perfect.
I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.
My suggestions are as follows:
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.
Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.
The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.
Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.
Welcome to the game.
Aaron Franklin's BBQ Book comes out real soon (a month).
Start with a great cookbook. I own this one and recommend it highly (not an affiliate link): https://www.amazon.com/Complete-Vegetarian-Cookbook-Foolproof-Recipes/dp/1936493969
We use the America’s test kitchen recipe and we usually add some garam masala or adobo peppers in during the food processing stage for added flavor. Also olive oil is a great healthy option ( the recipe calls for this but a lot of people use canola). Serves with fresh celery. Oh man its so good.
I cant message a photo here but I’m sure its on google. I really recommend that cookbook https://www.amazon.com/Complete-Vegetarian-Cookbook-Foolproof-Recipes/dp/1936493969/ref=nodl_
Also we make a ten times batch and freeze it in a muffin tin. Pull it out at breakfast time and it’s fully thawed but still cold by lunch. Enjoy
2017 Spier Chenin Blanc
$8.99 from Total Wine in Atlanta
This was my first Chenin Blanc and it was revolutionary. At a sub-$10 price point I wasn't expecting a revelation, but most ratings and reviews I saw were overwhelmingly positive so I decided to give it a chance. Figured if it was garbage, I could always try another; but at least I'd have completed the challenge! I had never heard of the producer, but when wandering around Total Wine it seems like they make a huge variety of product.
This wine was delicious. If I had to imagine what it would taste like if little Springtime Cherubs visited South Africa to make some wine this would be it. It had a well balanced acidity and sweetness. Peach and pear flavors shine with just a whisper of lemon, without being rindy or tart. This wine had a light color and light body with a delicate, fruity finish that left me wanting more. This wine drinks easily, and was perfect for a warm spring night on the porch. It was delicious straight out of the bottle, and even more pleasant after ~15 minutes to warm a bit and open up. My husband, who usually shies away from whites unless they are bone-dry and punishingly acidic was very surprised at how much he enjoyed this wine; to the point he wants us to find more!
I paired this with America's Test Kitchen's Farfalle and Summer Squash with Lemon, Capers, and Goat Cheese from "The Complete Vegetarian Cookbook". Let me tell you - it was the perfect pairing with the tang from the goat cheese and the crunch of the fresh veggies. The salt of the capers played beautifully with the slight sweetness and it was just a really good pairing. The weather in Atlanta was perfect that day - I think Sunny with a high of 74? - and we drank it while relaxing on our screened in porch with the twinkle lights on. A great setting for a new experience and a first-tasting challenge!
Although I corked the undrank wine with my vacuum sealer, it was not as good 48 hours later. Not undrinkable, but it showed more oxidation/alcohol flavors. I would definitely recommend drinking it when you know you can finish it that day, perhaps stretching to 24 hours. This may just be a result of the price point.
Overall, I loved this wine, and plan to buy and drink it again. It's a steal for the price; and really just fun to drink casually on a warm day. I'm not entirely convinced that this wine wasn't made by little Springtime Cherubs.
The Flavor Bible. Learning why different flavors work or don't work well together is essential. And I have discovered some amazing flavor combinations thanks to this.
In addition to looking at flavor combos in recipes, I use this book to learn more about what flavors go well together. It's fantastic for things like "I have a squash I need to use, what should I do with it?"
Pas besoin d'attendre le fruit, tu peux manger ou boire les semences ( ͡° ͜ʖ ͡°)
Saw this posted earlier, maybe it'll help
You mean like this ?
This is why the Commander is not allowed to cook.
I'm worried we're starting a trend that may manifest in Asheville soon.
You know there is a literal semen cookbook, right?
And now you can too! It has a wonderful texture and amazing cooking properties.
Well hey, they make a whole cookbook just full of semen recipes.
Can't recommend that book enough, it's pretty great even just to read various techniques and handling. He extensively covers eggs because it's insane how much you can do with that one ingredient.
Also making your own mayo is super easy. Well, until you want to add olive oil, then it's a workout but well worth it
Here's the book for any interested, I'd recommend the hard cover
>But I want to delve a little deeper to learn more and maybe even be able to "freestyle" in the future.
I'd say the very first thing you need to learn is to grasp & adopt the concept of how you really, truly learn cooking. There's a quote attributed to Benjamin Franklin that goes, "The most powerful force in the universe is compounding interest." That means that as you do little bits of work on a consistent basis, it adds up to create fluency & accomplishment. Same idea as high school...you show up every day for 4 years & suddenly you have a diploma! If you can buy into that idea, then that will serve as the 'guiding light' for how you approach cooking, i.e. as steady, consistent progress against individual recipes, techniques, and flavor combinations, rather than random shotgun blasts scattered here & there.
In cooking, you can't do all of the processes & understand all of the flavor combinations unless you've studied them & actually done them, hands-on, in-person, and that is a long-term process. Until then, you're just window shopping, you know? I have a few posts here on kind of the basics of cooking that is worth reading through:
And in order to do learn those processes & understand the flavor combinations & build up a personal recipe database, you need to cook - a lot! If you're really serious about it, then I would recommend cooking every single day. Not necessarily every single meal, but cook at least one thing a day. In order to do that, you need to do some meal planning, which involves picking out what to cook, going shopping, and planning out what to make & when. I have a few posts on that here as well:
Here is what I would recommend:
I mean, basically that's it - create a plan that involves doing a little bit of work on a regular basis, commit to it, and create some processes & reminders that enable you to easily slip into cooking mode when you want to. It's nothing more than a simple checklist, and you can be all over the map with it - learn how to cook marshmallows, and chicken tikka masala, and how to make your own jello, and what crystals are in chocolateering & how to temper your own chocolate using sous-vide, and how to cook using an electric pressure cooker, and what a good basic kitchen toolset looks like. Imagine if you only learn one thing a day or cook one thing a day...in a year, you'll have 365 new tidbits of knowledge under your belt; in five years, you'll have nearly two thousand bits of information under your belt.
Please feel free to ask questions! To me, cooking isn't about going hardcore every day by cooking lots of stuff for hours & hours, it's about specifically focusing on one individual thing at a time & mastering it so that you "own" that knowledge, you know?
For example, I went through a marshmallow phase. I went to a dessert shop a few winters ago & they had this amazing ultra-premium hot chocolate that was just out of this world, then they topped it off with a giant 2" hand-made marshmallow that they skewered & finished with a torch. It was sooooo good that I HAD to learn how to make it! As it turns out, like with anything else, you can deep-dive into just those two topics alone - hot chocolate & marshmallows. Here's some good introductory reading from one of my favorite hot chocolate shops in NYC, "City Bakery": (I'm pretty sure they just melt a chocolate bar into a cup, haha!)
Four of my favorite NY chefs (Dominque Ansel, Jacques Torres, Maury Rubin, and Michael Klug) have some very different opinions on it:
Morris dancing tomorrow, then cooking Mexican. Got a recipe for making Mexican sour cream from here - https://www.amazon.co.uk/dp/B00TG24C34/ref=dp-kindle-redirect?_encoding=UTF8&amp;btkr=1
Couple other things: Start by taking a hunter safety course, preferably with range/field time included. Buy decent binoculars and look for game with your glass, not your boots. Speaking of boots, buy a good pair and make sure they're broken in before you go out too far. Squirrel or doves are a good place to start. In California, you could probably start with deer hunting on a National Forest. Wyoming doe antelope or javelina in Arizona would be a good first out-of-state big game hunt. The tags are cheap, easy to draw, and the animals are found on public land. A good resource/introduction to hunting:
I started with this book and then I got the sequel
The top comment mentions meateater.com and they wrote a couple books about this. Each book is over 300 pages with discussion, pictures, and info about everything you might want to know.
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
Check with your state to see which department is in charge of game and fish. There's actually links to each states' department in Rinella's guides. These sources will usually provide you with areas to hunt in, such as national forests, wildlife management areas, and other such locations.
[Rinella's guide vol. 1] (https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?keywords=rinella+guide&qid=1551052333&s=gateway&sr=8-1) actually cover how to find land to scout/hunt on. [guide vol.2][[https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd\_bxgy\_14\_img\_2/137-7311292-9552702?\_encoding=UTF8&amp;pd\_rd\_i=0812987055&amp;pd\_rd\_r=a9cd666a-388f-11e9-9e49-b9c377d1057c&amp;pd\_rd\_w=lAFY4&amp;pd\_rd\_wg=JhOcg&amp;pf\_rd\_p=6725dbd6-9917-451d-beba-16af7874e407&amp;pf\_rd\_r=Z1XEKFJ0K6YM7WP14VWZ&amp;psc=1&amp;refRID=Z1XEKFJ0K6YM7WP14VWZ\]](https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd_bxgy_14_img_2/137-7311292-9552702?_encoding=UTF8&amp;pd_rd_i=0812987055&amp;pd_rd_r=a9cd666a-388f-11e9-9e49-b9c377d1057c&amp;pd_rd_w=lAFY4&amp;pd_rd_wg=JhOcg&amp;pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&amp;pf_rd_r=Z1XEKFJ0K6YM7WP14VWZ&amp;psc=1&amp;refRID=Z1XEKFJ0K6YM7WP14VWZ])
This book is honestly the best way to learn how to hunt, -and it's broken down by each species. I have hunted since I was a little kid and still learned a lot from it. Cannot reccomend it highly enough.
You may want to check out Steve Rinella's book "The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl". It's really well-written and dense with helpful information. It's no substitute for time in the field, but at least it will help you ask the right questions.
Volume 2 is out. I just ordered it today :)
Steve Rinella's Complete Guide to Hunting Butchering and Cooking Wild Game. Volume 1 is big game, volume 2 is small game. I have only read Vol 1, but it's great.
I'm self taught as well, this year would be my 5th but I'm sidelined and waiting for surgery. Steve Rinella's books were the best I came across.
That was a great read! I ordered this one right after I finished reading it because I wanted it to keep going haha.
Above all, keep it simple and focus more on finding deer than lugging around gear. Time to hit the range with your rifle and practice, and not just with the rifle sitting on the bench too. Reduced recoil rounds are great so you can get in more trigger time without developing a flinch, though be aware you'll need to re-sight the scope when/if you switch to full power loads. .22 rifles are excellent for practice too.
I have a couple Hunter Quick-fire slings and really like them, they adjust quickly and look/feel good.
I got [one of these gas mask bags] (https://swisslink.com/british-dpm-gas-mask-bag.html?language=en&amp;currency=USD&amp;gclid=Cj0KCQjwv_fKBRCGARIsAL6R6ehradc0oDfyXVdpTtaD2rJOVAEydJs4MUsEwJjUMvYdvIf8HMoeGmUaAsLvEALw_wcB) for $5 at a Mill's Fleet Farm and it is the perfect size to hold my gear for the day (knife, water, food, calls, gloves/hat, rope, etc). Goes over the shoulder and sits nicely on your side. I prefer hunting on the ground over sitting in stands and carry a camo foam canoe pad with me that I clip to the bag strap with a carabiner so it hangs out behind me while I'm fudding around.
Visit and read /r/hunting for advice on finding deer. Also [get this book] (https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X), it is an excellent read for beginners and experienced hunters.
Second this and when I went out first time last year his book had all the info I needed to, 1 stay safe and 2 tactics in hunting and 3 how to field dress it.
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_cp_apa_Bg5QBb59ZXHR1
I looked back through a couple posts because I remember seeing a hunting book recommended. I found it thanks to u/KnockingonKevinsdoor
It has 389, 5 star ratings.
GA here, this is my favorite book I've found so far https://www.amazon.com/Edible-Wild-Plants-American-Natural/dp/1402767153
Exceptional list you have there, but I recommend one more for its high ratings by peppers and ease of use:
Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods
Other's have been rather rude about this whole thing. If you are putting low effort into questions we can give you low effort responses--instead of being a toxic community. You'd think as a community we would be able to identify toxic stuff since a huge part of "can I eat this" is "should I be careful of anything that looks like this, but I really REALLY shouldn't eat".
In any case look into a few books.I've got https://www.amazon.com/Edible-Wild-Plants-American-Natural/dp/1402767153 and would recommend it as both a place to start, and reference material. There's a region guide to point you at specific plants to look up online. Once you know a specific plant, find a video ID guide of it online and watch a few, then use the book as reference material when in the field. I recommend https://www.youtube.com/user/EatTheWeeds for videos. He does stuff that's in Florida, but 60-70% of his stuff applies in the "mid-west" states.
You could also use https://www.amazon.com/Edible-Wild-Plants-Foods-Adventure/dp/1423601505 which only covers ~10 plants, but they are plants that can be found almost everywhere.
Before you eat anything, look up "poisonous look alikes *plant name*" where plant name is the name of what you think you've got in your hands (so likely a phone in a field with cell access)
If you need help ID'ing specific plants, come back to this sub.
>chat about poultice recipes I would be so grateful.
Check out the discord, link is in the sidebar. :)
I need to check some literature before I can recommend specific poultice recipes to you; will update in a little bit. For joint pain and arthritis, I usually suggest that the individual should consume rich, freshly made/homemade bone broth. (Chicken feet or Cow Bones; the main goal is to increase collagen consumption) but gout is an entirely different beast; no alcohol, no processed meats, limit red meat, decrease sugar intake, drink more water, light exercise, etc. etc.
It's unfortunately difficult to find recipes for herbal formulas just floating around the internet;
the most you'll usually find is rough guides or old herbal texts, but they can be helpful if you're studying herbalism. SWSBM I know has several old herbals on their homepage, but the problem with many of the old herbals and formularies and pharmacopeias is their lack of organization; often times organized alphabetically instead of by treatment, which can make it difficult to locate a specific remedy (and sometimes they have some pretty wild ingredients that are most definitely not safe to add)
>books of “plants that are Poisonous, edible etc”
Answering this question depends on what kinda info you're looking for. Do you want guidebooks to the poisonous and edible plants of your area? Herbals or entheogen texts on how to prepare poisonous plants to use for medicines or other drugs? What's the etc?
If you're in North America, I can suggest this general guidebook to Poisonous Plants, as well as this guide to common edible wild plants of North America.
However, I must say it'd be better to get area-specific guides if you're looking to identify plants around you!
I hope you find this post helpful, and good luck with your poultice recipes! :)
If you're looking to just learn about which plants are edible and which are not, it may be cheaper to just buy a book about edible plant identification kind of like this one.
If you're looking for this as well as other aspects of living off the land, it may be more prudent to take a wilderness survival course that will include edible plants as well as how to build a shelter, how to trap and dry meat, how to navigate without a compass, etc.
Either way, my gf and I are getting into this sort of thing and would love to learn ourselves. Feel free to drop a pm if you want to team up.
Should it be pareve?
A lot of indian recipes are adaptable to kashrut. Vegetable curries with rice and lentils or chickpeas can be festive.
Israeli chef Yotam Ottolenghi has some good vegetarian cookbooks. https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=asc_df_1452101248/
Ah, so you'll probably mostly have to focus on vegetables and fruits:
this is a great guide for roasting vegetables. I imagine simple roasted vegetables being one of the easier things to feed a child of that age.
Yotam Ottolenghi's Plenty is a good resource for a lot of amazing vegetable recipes. A number of the recipes contain eggs, dairy, and/or grains, which you can probably substitute, reduce, or leave out.
My favorite is Plenty, it is a vegetarian cookbook and many of the recipes have dairy or egg products, however, there are numerous amazing vegan recipes and most of the non-vegan ones can be easily altered. The focus of the book is presenting vegetables as entrees.
Yotam Ottolenghi has some nice cookbooks with great recipes and beautiful photos that I've given as gifts.
I agree with the ATK book posted here by /u/PM_ME_A_FACT, but would also like to add the book "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi." The ATK book is more of a begginers book than Plenty, but both are great resources.
Plenty on Amazon
Haven't tried it but there's this cookbook.
God.. That's disgusting. I prefer to just use the recipes from Natural Harvest like a sane person.
Here's the recipe book for you then, Natural Harvest
Are you really interested?
Because there is some evidence...
I'll admit there's a certain appeal to doing a girl on her period. I've done it before and it was kind of hot in a dirty way but WTF they are cooking with bloody tampons!?! Now I'm not sure which is worse!
Natural Harvest: A collection of semen-based recipes
Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that.
Semenology - The Semen Bartender's Handbook
Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail.
I'm guessing there's a subreddit somewhere for this nasty shit.
Just in time for Thanksgiving https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
OP's asking for help in making them appear quirky. The irony is delicious.
The first outrageous book that pops into my mind is Natural Harvest: A collection of semen-based recipes. It'll raise major pervert flags, though.
Tror det var det her du ledte efter: Natural Harvest
How about this cookbook? I can't take credit for finding it, though...it was all /u/KingVinnie.
You should check out this cookbook for some great recipe ideas! :)
I'm embarrassed to know this exists:
Was this your cookbook?
next item on that list should've been this cookbook on amazon.
Have I got a book for you!
Today is your lucky day https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Highly suggest the natural harvest cookbook. I'll let everyone find out the questionable item...
I recommend this cookbook for your cooking ideas!
Why not a natural harvest?
Darf in keiner Küche fehlen: https://www.amazon.de/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
semen-based recipes http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
well there is this cookbook...
Haha. This catering company use to have this one laying around.
Have a look at this book, it contains allot of great recipes with non dairy forms of protein http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
I Randolph'd a great Oyster Stout flavor into my beer, courtesy of this helpful guide!
Why stop there!
Reminds me of another white elephant gift. Setup: Before the event, my friend made one of the recipes and served it to everyone... He then earmarked this recipe in the book he gave as his gift. Not that funny until you realize what the book is - https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Há um livro chamado "cooking with cum"
Edit: olha outro, https://www.amazon.co.uk/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Just for you: http://www.amazon.co.uk/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Here is the Bible on cooking with semen.
Well what about this?
This cookbook shows you how to add "love" to your meals ;)
Finally, a way to try the recipes in this book before attempting them at home.
Jeg kan se at der er nogen der har ladet sig inspirere af den her
Going to put this here Natural Harvest: A collection of semen-based recipes https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_apa_i_2vG9Ab2BKMYEE
Almost as bad as This
Check out these cookbooks:
This has your name written all over it.
I'll just leave this here...for science.
The cookbook Smoke and Spice has a great recipe for a knockoff of Big Bob Gibson's sauce.
Alabama Great White Sauce:
1 Cup mayo (real stuff not miracle whip)
2 tablespoons vinegar (preferably cider)
1 tablespoon coarse ground black pepper
3/4 teaspoon of salt
pinch or two of onion powder
pinch or two of cayenne
*Whisk all ingredients together and you're all set. Use it as a dipping or basting sauce for pretty much anything.
I liken it a lot to a southern ranch dressing.
I have an artisan vegan cheesemaking book by a woman named Miyoko Schinner. She has a good line of vegan cheeses in stores. She actually cultures her cheeses and has several aged cheese recipes as well.
I bring this up since you mentioned cheese making is a passion of yours. It might be fun for you to play with artisan vegan cheese making, and your background would allow you to easily tweak recipes to make cheeses you actually enjoy.
If you're looking for yummy vegan cheese I suggest you get ahold of this book: http://www.amazon.ca/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Have you considered making your own vegan cheese? Here are some good books, your library might have them or be able to request them:
Artisan Vegan Cheese
The Art of Plant-Based Cheesemaking
I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.
Easier - This Cheese Is Nuts
More Advanced - Miyoko's
I'd try searching for "vegan cheese." This book seems to have good reviews. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Maybe Forks over Knives: The Cookbook or Appetite for Reduction. They both have an emphasis on healthy vegan cooking.
A few things that might help you:
Check out appetite for reduction. It's a Vegan cookbook for losing weight so it has some good low carb options.
A lot of Japanese food is actually low in carbs if you skip the rice, try out something like Tofu Nimono.
Try swapping your rice for quinoa, it's basically like rice, but it has more protein so you don't have to eat as much.
I personally like filling up on greens to instead of filling up on carbs.
Recipe modified from Isa Chandra Moskowitz's Appetite for Reduction. Nutritional Information is as follows (per 1/4 cup serving)
I like this cookbook a lot - it's got a healthy/low-calorie focus and everything I've cooked out of it has been great (AND no/minimal "specialty" foods - some good quinoa recipes though)! Yes, it's vegan, but adding meat would be easy if you and your family prefer. I am personally not vegan, but I like vegan cookbooks a lot because they tend to showcase creativity with vegetables and whole grains.
Also, I'm going to stress this from forgot_my_password99 again:
>Cannot stress this enough, vegetables and more vegetables.
There are tons of ways to prepare vegetables other than just steaming them (though that's great too!), and maybe adding a bit of butter/pork/etc is a good way to 'baby step' into eating more vegetables!
Also: if your family is open to it, explore different ethnic cuisines! For example, Thai style curries or stir fries (easy with frozen stir fry vegetable mix, Thai curry paste, optional coconut milk, and tofu or chicken) are easy and vegetables are an integral part of the dish.
I can't stop recommending this: http://www.foodmatters.com/recipe/lemon-bliss-balls-recipe
Been going through this book: https://www.amazon.co.uk/d/Books/Appetite-Reduction-Filling-Low-Fat-Recipes/1600940498/
and chosen some tacos and a spinach stew for next week. I will report back as I make them.
Shit, I put Sriracha on round 'bout everything. Sweet, savory, it's all good. But this exists as well.
Miyoko Schinner's Homemade Vegan Pantry includes recipes for fancy vegan cheese that may be exactly to your liking. My boyfriend has a cashew allergy so I have not tried making them myself, but everything I have tried so far has been great!
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!
It has 4/5 stars on Amazon haha http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1374093546&amp;sr=1-1&amp;keywords=natural+harvest
Not as bad as...well...this. (Slightly NSFW, I guess? Sort of?)\
But still strange. Very strange.
XD. You should read about people who put all of their semen into a 2 liter bottle and cultivate it. It's a 1 and a half year process, they mix like sugar and stuff and add yeast and let it ferment and then drink it as alcohol or add it to vodka. By the way.
The best part is that there are used books. :D. Happy cooking.
P.S More treats from the same author.
>Zeus's own cumcoction
Did he get the recipe out of Natural Harvest?
I was more surprised by the one on the right. http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=pd_sim_sbs_hpc_3
Not only is it possible, it's actually suggested in Natural Harvest
I can't see something like this not not be reminded of the cook book Natural Harvest
Because guys never mention their dicks right?
You might find this book interesting. http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Dennis is a passionate cook who loves to experiment with new exciting ingredients in the kitchen.
It's not that out of the question. After all, this exists. WARNING, AMAZON LINK FOR A QUESTIONABLE PRODUCT
Drink Recipes: https://www.amazon.com/gp/aw/d/1482605228/ref=pd_aw_fbt_14_img_2?ie=UTF8&amp;psc=1&amp;refRID=8Y3H18DGCYYJ47W5NTD1
No matter what it is, somebody is into it.
Maybe one of the specialities of this book https://www.amazon.de/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
This may also interest you:
Don't frown. Here's a cookbook for you!
>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!
On the contrary
The book in question.
Maybe someone can send this to him?
There is a cookbook you can buy with recipes for semen.
Natural Harvest: A Collection of Semen-Based Recipes
Natural Harvest: A collection of semen-based recipes
Same. But apparently not everyone...
You most definitely need this.... http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_1?ie=UTF8&amp;qid=1426858622&amp;sr=8-1&amp;keywords=semen+recipe
Semen Cookbook might help.
Semen should, it contains protein. As for urine I don't know.
Also check this out: http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
You might need this then.
I believe that this is relevant here
What about this wonderful collection of semen based recipes
There is actually a cookbook of semen based recipes
I had exactly this same disappointed experience when I tried the same thing with an Oreo, after scraping the filling out. Honestly, cum and most food just isn't very good, though I did pick up this book a few years ago.
Amazon book reviews.
Some good reviews on this one
I've started making it. I'm sure you'll enjoy it.
> I will also be needed to feed her
potential for evil, who me ?
And as a gift for her: https://www.amazon.com/gp/product/148259143X/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=148259143X&amp;linkCode=as2&amp;tag=natdee-20&amp;linkId=3DCVO3KOV2S6X3WX
I've found that gifting this to people I strongly dislike creates a good common ground that we are done and the person recieving it should lead a healthier life.
50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! (Health AlternaTips) https://www.amazon.com/dp/148259143X/ref=cm_sw_r_cp_apa_i_uE.wDbPGD9T1T
The worst Christmas I ever had was back in 2005. My husband was deployed to Iraq and he was really horny. I mean... really REALLY horny... all the time. Can you blame him? I did what I could but this was before the days of Skype or Facetime (or at least before it was common enough that we could use it while he was deployed).
So for Christmas I sent him a nice care package (can't remember what was in it - useful things, books probably), and he ordered a few things online for me and had them shipped to the house for me to open on Christmas day.
The day comes and instead of... hell I don't know what I was expecting but I certainly wasn't expecting what he sent. He probably gave me five or six presents, and every single one of them was a dildo or a vibrator or some other sex apparatus. He even sent me one of those suction cup dildos that you are supposed to stick to the ground or to some other surface and bounce on, and he sent me a strapon, although I knew he didn't want it used on him so I don't know what he wanted with that one...
It wouldn't have been so bad except that he didn't warn me about it at all, and so instead of opening my presents alone on Christmas morning, I had invited one of my friends over to open presents since she was also alone on the holiday. Imagine my fucking mortification...
Still to this day I call it Dildo Christmas, and he is amazed that I didn't just leave him. He never brings it up and always probably wishes that I wouldn't. But I do. Every year. Because if he ever does that to me again I will break his peen.
As far as my wish list... I don't have anything NSFW on there right now soooo... I guess it's time for me to go shopping. :p (Edit: Okay, I found something. Bahaha!
Hey nacho. Found an NSFW item for you. https://www.amazon.ca/dp/148259143X/ref=cm_sw_r_cp_apa_i_0peQCbF1F4B0T
Get this book. Smoke and Spice
Buy this book:http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=pd_sim_b_21
Cook everything in it. Die of a heart attack in sheer bliss.
Have you heard about this book on making vegan artisan cheeses? They're aged and everything. I don't miss cheese, but I've been dying to hear someone's first-hand account of making these cheeses. I think they appeal to my crafting side instead of my cheese-missing side.
There's no better time to be vegan than now. There are so many products easily available that weren't even five years ago. The transition will get even easier the longer you stick with it. Really, it seems like you need something to get you fully committed. Watch some vegan documentaries like Cowspiracy and Earthlings. It'll give you the willpower you need to move on from your old diet. Eventually it won't matter what others think or say.
If you're looking for a cheese replacement, try this https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_2?keywords=miyoko+cheese&qid=1566034413&s=gateway&sr=8-2
I've had the store bought cheese Miyoko's makes and it's incredible.
For half and half, do you use it for coffee? I recommend Silk creamer, the others I've tried aren't as creamy.
Googling Cafe Gratitude Nut Cheese got me this, their recipe for Brazil Nut Parmesan. And there's a book titled I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by the restaurant cofounder Terces Engelhart.
I wonder if any of their nut cheeses are fermented like Artisan Vegan Cheese
Good for you for making that connection! It's not an easy thing to accept, but once you do, you're kinda stuck this way.
I hope this was at least a tiny bit helpful! Good luck! :)
Miyoko has published 2 books with cheese recipes in them. I bought both books and got them signed AND tried many of the cheeses at her book signing party in NYC a couple months ago.
Artisan Vegan Cheese
The Homemade Vegan Pantry
Many/most of the cheese recipes are made from cashews and other nuts, and require some ingredients most of us have never heard of. I went through and found the recipes I want to try (all of them!) and rounded up all the ingredients (amazon for the obscure stuff).
In the cheese book there are 2 different Mozz recipes, one is meant to be for a fresh mozz type cheese (tried this one at the party, was just like the original and so delicious), and the other is more for melting like on pizza.
So far from the pantry book I have made Squeeze Bottle Yellow Mustard (perfect, but strong!) and the Oil Free Eggless Vegan Mayo. 2/2 both are great.
I had to change my plan about trying one of the mozz recipes today; still have some store bought cheezes I'm trying to use up, also have too much other stuff to do.
Here's a list from serious eats with plenty of interesting recipes.
The quick, easy way is to blend raw cashews (soaked if your blender is not high powered), nooch, and whatever seasonings you want. I like to add a little white miso. A dash of lemon juice, vinegar, or hot sauce is good. Here is a good basic recipe: http://www.oneingredientchef.com/cashew-cheese/
You can make it thinner or thicker depending on whether you want to use it as a spread or sauce.
I have also used this one for pizza: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/
If you Google "cashew cheese" you will get tons of ideas.
If you want to get serious and start making aged cheeses and stuff, Miyoko Schinner published a cheesemaking book. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
> Miyoko's brand makes a bunch of varieties, though you'll probably have to find a specialty store.
I saw Miyoko's in a Whole Foods in Detroit a couple of weeks ago, which I don't really consider a "specialty store." Unfortunately, all of the "good" versions were sold out. All that was left were like "tomato herbed" cheese, which I wasn't too keen on.
Also, before Miyoko's was a brand, she wrote a book on creating cultured vegan cheeses: ARTISAN VEGAN CHEESE: From Everyday to Gourmet
Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.
Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.
I'm not the person above, but check out this book: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830 I've heard nothing but amazing things about her recipes.
Make your own! Artisan Vegan Cheese by Miyoko Schinner
Miyoko Schinner has a cook book out called "Artisan Vegan Cheese" which has a super easy and delicious cream cheese recipe. I can't find her cheese in stores in Canada yet, but her cheese recipes are very good.
Yes! My BF and I treated ourselves to one of the cheese packages as a Christmas present. We've worked through 2/4 so far, so delicious!
As for making cream cheese, I don't know how you could do that starting from one of the pre-made cheeses. But, as you may be aware, Miyoko Schinner has a whole cookbook full of vegan cheese recipes you can make at home. Artisan Vegan Cheese
And I was just able to find the recipe online! Here you go.
I'm allergic to milk, and I've been making my own dairy-free stuff for years now. Here's some examples:
Cheese (vegan obv), grapes, olives, crackers are usually my go to. There's some nice cheeses out there, I'll even do a daiya block. Or you can make your own, check out Miyoko's book https://www.amazon.com/gp/product/1570672830/ref=ox_sc_sfl_title_6?ie=UTF8&amp;psc=1&amp;smid=ATVPDKIKX0DER
Re: making vegan cheese, I found this in another thread. :)
Appetite for Reduction has a bunch of great recipes that are by no means difficult to make. Or, if you're feeling adventurous, The Veganomicon is pretty awesome. Just remember: Cumquat, Vanilla, Nectacoughcough
Since everyone else is touching on the other stuff, Appetite for Reduction is one of my favorite vegan cookbooks. Unfortunately it's not loaded with pictures (and the pictures it has are kind of... funky...), but the food is good.
The Post Punk Kitchen is also worth checking out. This black bean and quinoa soup is one of my favorites that I don't make often enough.
I'm so sorry you're going through this. My SO's mother has several conditions including fibro, rheumatoid arthritis, and some super fun neurological disorders that the doctors haven't been able to pinpoint. She doesn't have CP, but I know her arms and hands are very, very weak as well. She has good days and bad days. I've known her for about five years now, and her best days seem to pile up when she's drinking plenty of water and she gives herself a break physically. Her doctors have recommended trying yoga over the years, though I don't think she's ever followed through. Swimming seems to help get her going, and I know for a while she was saying she was using very light weights (1 and 3 lb) to do some basic arm and shoulder exercises.
You are totally welcome to PM me if you want to, I'd be happy to pass along anything from my SO about his mom's routines. They've been dealing with this for about 25 years now, so I know there's a boatload of information I don't have.
Appetite for Reduction by Isa Chandra. Bought it for low calorie recipes even before we made the change to vegan.
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes https://www.amazon.com/dp/1600940498/ref=cm_sw_r_cp_api_Vx2QBbD5QW838
This and this are my favourites I think!
I love this cookbook. It's about 80% good stuff. My husband and I literally cooked our way through the whole cookbook.
Appetite for Reduction is vegan low cal cooking
A lot of the recipes are below 300 calories.
Thug Kitchen and Appetite for Reduction are on rotation at my house right now.
I have a few recipes that I've done myself! However, most of my recipes that I get I find online. Here are a few good sources!
My girlfriend also two books which we use A LOT:
Appetite For Reduction
If you would the few recipes that I have, I'd be glad to give them to you! I'm about to be really busy at the moment, so I don't have time to type them up (all of my recipes are stored in my head lol) but I have the day off tomorrow so I will type them up then :)
it sure does
Have you seen the Sriracha cookbook? It'll open your eyes, man
You are probably aware of this...? (Amazon link!)
If you need more ideas or recipes, you might try this book out. I've flipped through it a few times at my local bookstore. It seems like a great buy.
It takes a bit of skill to get a full "sheet" of it, but this is basically the method I also heard. I've made my own soy milk and failed at grabbing the skin (I think I tried to grab it before it was fully formed). Anyway, I think I tried it from The Homemade Vegan Pantry by Miyoko Schinner. Either there or Asian Tofu by Andrea Nguyen.
I made a vegan gift basket for a friend and her boyfriend this last Christmas and it contained:
/u/hedgehiggle recently recommended a book about making vegan staples (tofu, soy milk, cheese etc). Maybe that would be useful?
Check out the lemon curd/bar recipe in The Homemade Vegan Pantry! It's made with a base of cashew cream, which apparently thickens in the same way eggs do into that glossy, thick curd, without the worry of accidentally scrambling them. I wish I could find a blog post of something to link, it's seriously amazing. Minimalist Baker has some good lemon bars, too, that are cool and creamy - a little less true to a traditional lemon bar, but definitely worth an evening to bake!
Thug Kitchen has some great, easy to make recipes that don't require many "exotic" ingredients. I also use The Homemade Vegan Pantry all the time. It's great for stocking your pantry and fridge rather than spending lots of cash on pre-made stuff. Plus, generally healthier. If you like Italian cooking, I enjoy Vedura (not vegan specific but the recipes are all veggie-centric and generally really simple).
Yeah, I'm really quite disheartened. They aren't pretty (I guess just like real ribs) but they are really tasty. They are from Miyoko Schinner's Homemade Vegan Pantry, but if you can't get the cookbook it is pretty much just a complicated seitan recipe. Make seitan, slice it into steak sized pieces and sear them on each side. Bake them like you normally would for seitan covered with watered down BBQ sauce. Cut into rib-sized pieces, sear on each side again, then toss with more BBQ sauce! The cookbook also notes that they get even better if you let them sit in the sauce for a day or two in the fridge, and thats whats happening in the photo.
I should note that this is one of my all time favourite cookbooks and I really recommend it :)
Depending on where you live, your library might have a bunch. You can check them out, try some recipes, and see if it's one you might want to buy.
I like a lot of international and multi-cultural flavors so I like a wide variety of cookbooks including:
Vegan Richa's Indian Kitchen
Chloe's Vegan Italian Kitchen
and a general cookbook that helps you make your own dishes using vegan staples:
The Homemade Vegan Pantry
I'm a picky eater too and a new vegan. I feel like 90% of my diet is soy at the moment haha. I find that making alternatives of the foods I liked helps a lot. This book has been amazing the past few weeks. I like it because it shows you how to make staples to use in your diet instead of these crazy recipes that are overwhelming. I made the nuggets in the book the other day and they're super nice and I'm making some of my own mozzarella now!
Also train your taste buds and try new things. We are picky normally because of a mental block that causes us to be repulsed by certain foods and it helps to slowly break it down as much as possible. I personally have made a lot of progress with new foods in the last couple of years.
I hope this helps a little :)
What is your smoker setup like?
Many of the offset smokers they sell in stores come with a crappy thermometer in a terrible spot (middle of the lid). You can make some light modifications to ensure your meat is actually cooking at the right temp. (~225 for brisket)
If it's too close to the intake, excess heat from the fire will actually cook it at a much higher temperature while the smoke which reaches the built-in thermometer will have already cooled quite a bit.
Apart from that though, brisket is notorious for being the most demanding meat to smoke as it takes about 1.25 hours per pound at a temperature that low. Any major shortcuts and the fat won't render out as effectively. It's not unusual for a rack of ribs or a pork butt to be done in under six hours.
If you're new to smoking, I highly recommend Aaron Franklin's book. It definitely simplifies things for us laymen...
Get the Franklin book off Amazon. Better than rubs!
Aaron Franklin wrote a book [Franklin BBQ: A Meat Smoking Manifesto] (http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200), that is phenomenal. I'm currently trying to "learn" how to smoke meat (10lb pork shoulder last weekend and a tri-tip earlier this week) and it's a great resource. You can really tell from the book how much he loves smoking meat, and good food in general.
> Memphis barbecue is the best.
Them's fighting words!
I'm not originally Texan... but I took up the barbeque when I moved here, because it's so good.
Good guide. Also have Raichlen's Project Smoke book.
I should get that one.
One of the best "reference" sites is Meathead Goldwyn's amazingribs.com. He also just released a book -- more technique than recipes, although there are a bunch.
Another really great smoking book is Franklin Barbecue. This one is much more about the technique and has only a few recipes. But reading it helped my understanding of the process and really ramped up my game. (and I'd already been smoking for several years.)
And of course anything by Steven Raichlen - http://www.projectsmoke.org
Meathead's Book: https://www.amazon.com/dp/054401846X
Franklin book: https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200
Good luck -- smoking is a lot of fun and you never quite "get there" -- you are always learning something new...
Of which is “Franklin Barbeque”:
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_api_i_q2XBDbABNEF42
Check out the franklin barbecue book, there’s a whole chapter dedicated to modifying cheap smokers to be more efficient
Franklin Barbecue A Meat-Smoking Manifesto
You need 3 books.
Franklin Barbecue: A Meat-Smoking Manifesto https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_apa_fBcDzbYN9KZW9
Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_YBcDzb7V60BMC
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp) by Steven Raichlen (2016-05-10) https://www.amazon.com/dp/B01FEKD1XI/ref=cm_sw_r_cp_apa_ACcDzbGV4NSBK
Franklin’s cookbook has a bunch of diagrams for custom builds in it. I cannot remember if they had something like that, but should be an interesting read for someone acting to build their own.
When you get back to the land down under, you can also order this [book] (http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/ref=sr_1_sc_1?ie=UTF8&amp;qid=1427109580&amp;sr=8-1-spell&amp;keywords=Franklyn+BBQ) that's coming out soon.
I live in Austin and I've been going to Franklin since he was operating out of a food trailer and the wait was only 15 minutes. His fatty brisket is the best, followed by the pork ribs. I'm not a sausage kind of guy, personally. While the brisket is so good you don't need any sauce, his espresso mix is worth the taste.
I introduced Franklin as a starting point because he's become a national BBQ icon and his very transparent about his process. He has the webisodes about his process and his [http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200](cookbook comes out in a few weeks). I also suggested him because he cooks Texas BBQ style, which in my opinion is better than other regional styles because it doesn't rely as heavily on sauces and complex flavors.
Is he the only person in the area slinging beef for a living? Of course not. Is he passionate and willing to teach others like it was taught to him by Mueller (check out John Mueller Meat Co. or John's sister's La Barbecue if you're ever in Austin), absolutely.
Franklin Barbecue: A Meat Smoking Manifesto
And if you don't want to read it, BBQ with Franklin is available for streaming on PBS's website - there's even an episode about building a competition cooker out of an old propane tank!
I watched those and my wife got me this book which is awesome.
I just got America's Test Kitchen's "complete" vegetarian cookbook and its got some great recipes! It doesn't explain all the reasoning behind some of the techniques like a good YouTube channel would, but it does give plenty of details (frequently with illustrations).
Moosewood Restaurant Favorites is a great vegetarian cookbook. I'm not even a vegetarian but I do try to eat as many veggies, greens, and fruits as possible. They make other Moosewood cookbooks I just dont have any of the others (yet), but it is a vegetarian restaurant so all their other books are veggie friendly
ATK's The Complete Vegetarian Cookbook - I love all the ATK books. I use cook books on a daily basis (am young, dont really have much cooking experience beyond basics, so I rely heavily on cook books to learn) and theirs are always the best. I have never had a recipe from any of their books turn out bland. They are also generally very simple recipes. And I havent come across any that require uncommon appliances or hard to find ingredients ..there are so many other cook books that do this and I hate it when I find a recipe that requires an immersion blender and then all sorts of uncommon /hard to find speciality food items and it's like well, guess I'm not making that any time soon. If you cant tell, I have a lot of praise for ATK books lol.
It might help to ease into it. That can help you find recipes you like and foods that make you feel great -- it's a lot less pressure if you mess up a meal or don't like something when you're doing one or two vegetarian days per week. You can then do it more and more as you feel more comfortable and it will let you move out of your comfort zone a bit and try new things.
Don't shy away from meat substitutes (as sometimes you just want a "burger"!) but don't rely on them 100% either. Look for meals that highlight vegetables rather than try to hide the fact that there's no meat.
Also, not all vegetarian cookbooks are created equal. The Complete Vegetarian Cookbook is amazing though, and Thug Kitchen is a lot of fun.
Finally, don't beat yourself up if you slip. If you eat meat, forgive yourself and move on. Nobody is perfect but seeing a slip as a huge disaster just makes it harder to get back on track if you do.
I shall try it as well. And in case you need reading material, go check out the "The Complete Vegetarian Cookbook" from the great people at America's Test Kitchen: https://www.amazon.com/Complete-Vegetarian-Cookbook-Foolproof-Recipes/dp/1936493969/ref=sr_1_1 - I bet you'll like it. It's on my bed stand. Makes me hungry and sleepy at the same time.
My boyfriend recently bought me the America's Test Kitchen Complete Vegetarian Cookbook and this was the first recipe I made from it. I made a few alterations - like using kecap manis instead of molasses and sugar. I would also increase the amount of sambal olek next time I make this, it wasn't spicy at all. I would also make more sauce than I did. Overall happy with it though!
I wouldn't call myself a vegetarian but I don't eat red meat and tend to eat plant-based meals 4-5x a week. I also hate salads unless they're greek-style (feta + cucumbers + tomatoes, that whole deal).
I'm not a creative person in the cooking department so the best thing for me was to buy a few reference books. I use this, this, and a book I can't remember that I found at a used bookstore haha. The Complete Vegetarian one is an amazing resource but very dense and many recipes take longer than 45 min. so I mostly use it as a reference for how to prep vegetables. Also don't discount vegan cookbooks! Vegans get a lot of flak on the internet but a lot of the recipes are really good. I also frequent /r/1200isplenty and /r/vegan1200isplenty where lots of easy, low-calorie high veggie dishes are posted.
Lately I'm big on little variety platters (like a plate with a mix of vegetables, cheese, and crackers lol) but I make a lot of soups too. Couscous is amazing. One of my favorite summer dishes is a penne pasta mixed with oven-baked corn, zucchini, and cherry tomatoes. A lot of people like to use spaghetti squash or a spiralizer to make fake noodles which can be used as a substitute for regular noodles in stir-fry or bakes. I've also turned around and fallen in love with tofu. I really love this crispy tofu recipe. The key to crispy tofu is to use firm or extra firm and let it drain for an adequate amount of time (impatient me wants it NOW so it used to end up soggy lol). Hope that helps a bit!
There are two books I highly recommend you check out. One is called "The Flavor Bible" ( https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86/ref=sr_1_1?keywords=the+flavor+bible&qid=1565833128&s=gateway&sr=8-1 ) and the other is "Herbs and Spices -- The Cook's Reference" ( https://www.amazon.com/Herbs-Spices-Recipes-Marinades-Spice/dp/1465435980/ref=sr_1_3?keywords=herbs+and+spices%2C+the+cook%27s+reference&qid=1565833243&s=gateway&sr=8-3 )
They'll help you learn how all the senses and flavors work together to extract the maximum enjoyment of food.
Also, try recipes from other people! As you become proficient with cooking in general and learn more about flavor combinations, you'll be able to try a recipe and think of ways to improve it and make it your own. Try different and unusual cooking methods. Ignore convention (I made a coconut cream pie on a barbecue smoker recently. It was awesome!) Don't be afraid to mess up, just don't experiment when you're having people over. :)
The main thing is to get in the kitchen and keep the beginning sentence "I wonder how it would taste if I..." in your head.
trying adding more salt. sometimes stuff is just under seasoned. i'm no expert at all, but i do like to cook. here some cool books i have gotten that i have liked. i know they look expensive but they are awesome starter books.
this book is used in culinary schools that have base recipes for stuff you can expand on.
and here is one to help do the expanding.
The Flavor Bible is a great resource and so is this chart from the [Four Hour Chef] (http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591)
I collect cookbooks and am a big foodie. The book that you might want to explore is
There is another one about drinks.
Unfortunately, they are not part of my collection and I have not experimented with semen as an ingredient to my dishes.
You don't have to stick to pancakes!
I'm not 100% sure but I think you will find it in here:
Natural Harvest https://www.amazon.com/dp/B00ANT5X82/ref=cm_sw_r_cp_taa_yS0ZCb5PR7KBZ
I think you would enjoy this:
There is also a drink book
> interdimentional cum
There's a recipe for that
Check out the Food Lab, might not be AS technical as you'd like but it is along the lines of what you're talking about
Also, something was done with Watson and flavor profiles. Highlighted in this book:
Video series or anything? I really learned a ton reading The Professional Chef, which is a textbook in a lot of culinary schools I hear. I have the eTextbook version that has a lot of video links and interactivity.
If you're into the science behind cooking I'd also really recommend The Food Lab, I have the hard back version and it's also just a beautiful book.
I also have Cooking and Sauces by Peterson, also textbook quality books.
And of course, the ever popular Better Homes & Gardens Ring-Bound Cookbook, How to Cook Everything, and The Joy of Cooking are staples on my bookshelf as well. Great for reference or a quick look to find a particular recipe just to see how others do it.
I also browse a lot of websites and watch a lot on YouTube. I'll save recipes I find online using the Evernote Web Clipper and tag them so I can find them easily in the future. This works great because I can pull them up on my iPad while I'm cooking.
When a recipe calls for a method, tool, or ingredient I'm not very familiar with I'll usually just search it on YouTube and get some ideas about how to use it. That's worked really well for me so far.
Definitely. If you are interested in the science of cooking:
My chef gave me this so I'd stop bugging him :)
The flavor bible might be a good resource for you.
It gives nice flavor combinations and what works well together.
RemindMe! 3 days "Food pairings"
Not a sub, but I have a copy of this
Very useful book! :)
There are books about this such as https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400.
For how much of each flavor to use in each circumstance, there isn't much other than experience. Make mistakes. Learn. Always ask "how would this be better?" even when it's good.
For which flavors go well with other flavors, there are some resources. My personal favorite is the flavor bible. It's a reference book, like a dictionary. Look up the ingredient, and see a long list of other ingredients that cook well with it.
I love Budget Bytes for her affordable, family-sized recipes. Most of her dishes are vegetarian because it's just cheaper than buying meat. Also, investing in a book like The Flavor Bible, Herbs and Spices, The Flavor Thesaurus, or Ratio can really help someone learning.
According to my Flavor bible Chocolate pairs with Boar, Chicken, Game Birds, Poultry and Turkey. Just saying.
Women generally enjoy stuff that falls into any of the following categories:
So, obviously, chocolate dollars are the perfect gift. Wrap in a fancy box.
I've given it as a birthday gift to a friend and it was very well received. Also: the women at the party spent a while pouring the chocolates over one another on her bed. All in all, I would say it was a success.
You should follow the others' advice though -- take a look at our ideas, but do give some thought to what she enjoys and what would really be special.
I felt idiotic one season when it failed to occur to me to make her a bracelet. She wore a bunch from her friends from all over. Stupid, stupid wasted opportunity.
I made a mahogany puzzle box one Winter. It looked a little like this one. I put a hanayama puzzle in it. Does she like puzzles? They're delightful and expertly designed.
I started a bookmarks folder a while ago with ideas for presents so that I wouldn't have to scramble for ideas ever again. (I suggest this, too. What are the chances of stumbling across something unique in the short portion of the year you're on the lookout for presents? Foresight, my friend!)
Here are a bunch, hope something catches your eye!
We usually source all of our hydrocolloids from Chef Rubber since our school gets a discount, since we order in bulk for a lot of the pastry specialty students. Fairly decently priced for first time experimenters. They don't get into very specific hydrocolloids (like the three different types of Carrageenan, or two types of Methylcellulose) but they give you enough to work with.
Willpowder is a good source to find some more specific hydrocolloids, and a few recipes. However, they don't supply some of the tools you'd need, as Chef Rubber does.
L'Epicerie is another source for the VERY specific needs in mind, at the highest quality, and price.
As for literature, Khymos is still our first stop to shop on knowledge. They do a very good job on this blog of finding, and sharing information from professionals using MG methods, as well as point you to printed literature on the subject. If anything, we like to take ideas from the blog, and then tinker with them to make something else using the same process they show.
One thing I can't stress enough in playing with MG, is know and understand flavour. Every single member of our club has a copy of the Flavor Bible and usually the second thing looked at after we get an idea bouncing around.
Two books I recommend:
You really should get The Flavor Bible. It's been a fantastic tool for me. I've owned it for a few years and still refer to it frequently. It would definitely be helpful to you in your search for unique flavor combinations.
If you're looking more for ideas on being creative when cooking, you might be interested in The Flavor Bible - which has been described as a cookbook without recipes. It is more about flavors that work well together, so you can work with what you have. Might be worth checking a local library (in keeping with the cheap part!)
How does it compare to The Flavor Bible?
Buy this book... The Flavor Bible
Trust yourself, your palate and your ideas. Learn techniques. Invest in this book, it's great for guidance: https://www.amazon.ca/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400
Well, I was going to type some stuff about learning to cook and then experimenting after that...but u/kaidomac did a far better job than I could have ever done.
So instead I'll just add the recommendation of my favorite book for flavor experimentation: The Flavor Bible
One of the best books on the subject:
Flavor bible? https://www.amazon.com/dp/0316118400/ref=cm_sw_r_cp_apa_i_807zCb1X2FBT1
I like The Flavor Bible. It lists pretty much any ingredient you can think of and all the flavors that pair well with them.
I love it because if you know a few basic techniques and recipes, then you can greatly enrich your experience by knowing what flavors pair well. Like if you're making a rub for some ribs or whatever you're throwing on the grill but you want to change it up a little bit, you can get some great ideas that way and just try new and interesting flavor combinations. It will also tell you when there are combinations of like 3 or 4 flavors that work really well together.
And as you're trying new combinations, you start to get more of a taste for things. Like a made this rub for chicken thighs with brown sugar, cardamum, ginger, salt and pepper that was awesome. The chicken came out fantastic until I put the terrible barbecue sauce I made that I should have thought through more (I got cocky).
Anyway, because of The Flavor Bible, I made some basil and strawberry brownies because of this that turned out really well. Some orange, ginger, whiskey brownies that were pretty good. I made cayenne, lime, and paprika brownies that were mind-blowing. I made a blue berry tart with cardamum that was damn good. I like desserts... desserts and barbecue.
And this is a good primer for traditional French techniques, which most kitchens use extensively
(but ALWAYS defer to the Food Lab, they use science)
If you go through these four books, then you'll be pretty set in basic knowledge.
I would highly suggest this book:
The Flavor Bible
I think the Basmati Rice is a fantastic idea but for future "pairing" questions I have a process I use. You should look into buying The Flavor Bible. It is great for designing dishes around ingredients. In this case you would look up shrimp and it would give you a list of things that pair well with shrimp.
Just start buying spices and building up your store cupboard, then it gives you all the options you need when its time to cook.
Mostly its just through experience that you learn which flavour combinations work. If you consume lots of cookery shows (tv/youtube), you will gradually pick it up without even realising.
Failing that, there is always The Flavour Bible, which is an excellent book
Also watch some Asian cookery youtubes, Indian cuisine in particular has mastered the use of spices.
The Flavor Bible.
> How are you supposed to make changes if you dont even know what the end product is going to taste like?
start with these two. there are more books in-depth on these topics, but, if you want to learn how to freestyle in the kitchen these two books are pretty much essential. i keep mine in the cabinet over my range hood and pull them out pretty frequently
Best book ever!
Seriously, this book helped me learn how to level up my dishes. Sounds like your guy will appreciate it.
The Flavor Bible
You sound a whole lot like me. Try: http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400 or http://www.amazon.com/gp/aw/d/0471287857/ref=mp_s_a_1_1?qid=1452484877&amp;sr=8-1&amp;pi=SY200_QL40&amp;keywords=culinary+artistry&amp;dpPl=1&amp;dpID=51f2cXjryYL&amp;ref=plSrch
They are amazing resources that teach you about flavors and how they complement each other.
The book "the flavor Bible" is what you are looking for
I try to keep a running list of inexpensive-to-moderate-priced things that I will eventually want (i.e. don't need to buy them for myself RIGHT NOW). What's on my list right now:
Get him "The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs"
One of the most amazing books on cooking, ever.
a huge problem i've seen a lot of people have is they never know when to either stop adding shit or stop fucking with a component. it's really easy to absolutely destroy a great idea by doing either of those.
The Flavor Bible is an absolute must have if you're doing menus.
Some solids in my life:
It isn't really a cookbook, but The Flavor Bible is a phenomenal book for anyone trying to understand what flavors work well together. It is just a stellar book and has allowed me (with knowledge of a variety of cooking methods) to create dishes on the fly with what we had around much more easily. I have a leg up in that I was a prep chef at a high-end inn/restaurant for several years, but I think any nerd will appreciate the format and specificity the book offers.
Windows on the World - Kevin Zraly
The Wine Bible - Karen MacNeil
The World Atlas of Wine - Hugh Johnson & Jancis Robinson
The Professional Chef - The Culinary Institute of America
The Culinary Institute of America book page on Amazon
The Flavor Bible - Karen Page
I'm thinking a bit of marjoram and/or a bay leaf thrown in there. My flavour affinity book also says oregano, but that's such a strong flavour, just a pinch would do.
I use this book all the time, just look up an ingredient and it'll tell you what goes with it! It's made cooking so easy and I can sound a lot more authoritative than I really am.
It's more of an accessory to leveling a skill faster but I love the book The Flavor Bible. It has almost every cooking-skill recipe component and lists what other components go well with it. I have leveled my cooking skill so quickly because it's helped me discover more flavors, especially those that are in regions other than mine, like India and Mexico.
The Flavor Bible by Page and Dornenburg covers it all.
I've been steadily improving my web app using feedback from reddit. Here's an updated version of my app, which retrieves flavor pairings for you based on data I scraped from a book called The Flavor Bible. I'd appreciate feedback on how this comes across as a resume project for a data analyst/data scientist. Thanks!
The Flavor Bible is a cookbook (not really a cookbook tho) about how to combine flavors. I've found it a useful addition to my kitchen.
This is one of my favorite salads, and something I eat regularly. It's delicious, and we can call it high-class if you want. It's a combination that presents beautifully, and one I frequently serve.
But IMO, I wouldn't qualify it as sophisticated for two reasons
1.) The flavor combination is not particularly complex. By definition, sophisticated is "highly developed; complex." (Or, if you want to go with dictionary.com's definition, "developed to a high degree of complexity.")
To me, complexity in food is a combination of flavors that will interest my mouth in a multitude of novel ways, where there is either a) an unexpected progression of flavor, or b) a certain je ne sais quoi that I JUST CAN'T PUT MY FINGER ON NO MATTER HOW HARD I TRY. This is what can elevate the simplest dish, like mac & cheese, to the highest levels of "sophisitcation" and innovation.
This flavor combination (and the wings recipe above) are both very basic (although delicious) balancing of flavors and textures. So basic, in fact, that I can now go into my local Panera and order that salad ...
2.) Which brings me to point #2. There are movements in food, as in fashion and architecture and every other form of art. And while things may be at the height of innovation one year (I'm talking to you, duck fat and rosemary potatoes. And you, salted caramel. And yes, you, fruit and goat cheese salad.) the cruel machine that is capitalism will eventually get their filthy claws into these delightful things.
And when they do, said flavor combinations cease to be interesting. A well-executed salted caramel brownie can be one of the most amazing things in the world - it has a rich, oaky nuttiness; a slightly burnt warmth. It's layered and complex and slightly bitter, not overly sweetened, covered in icing, and turned ^into^a^cake^pop.
So I see where u/adremeaux is coming from. It's frustrating for those who are looking for new ideas to see the same few over-done and passe flavor combinations mentioned and touted again and again and again as the very height of complexity and sophistication.
That said, I think a lot of redditors that make it to this subreddit aren't chefs. They don't read The Flavor Bible for fun, their idea of a celebrity encounter isn't meeting Grant Achatz, and they're just learning to branch out from spaghetti and sauce out of the jar. They get excited about things that, to some, seem boring or commonplace, and they want to pass that excitement on to others.
You could call this the blind leading the blind, but I'd rather look at it as something beautiful - for every person in this thread getting excited about a little goat cheese salad today, perhaps we'll see another hot potato, cold potato.
Also, for OP:
Honey & Black Pepper Duck Breast
Roasted Chestnuts with Black Pepper Honey
Baked Apples with Blue Cheese, Black Pepper, and Honey
Honey-Black Pepper Mayonnaise - perhaps on Fall 2011's dearly beloved cranberry, brie, and turkey sandwich?
I'm also going to throw out the ideas, sans recipe, of:
Earl grey tea cookies with a honey-pepper glaze
[Insert fruit of choice] shrub soda with honey and black pepper (I think peach would be quite nice!)
Cocktail - I'd suggest rye and a splash of lemon, but I'm no mixologist.
Hope i was helpful! Enjoy your culinary journey :D
I like The Flavor Bible as a resource for this.
This is the BBQ book you want to get him
Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_i_6x-iDbX7XM674
It's what to do, and then an explanation for why as if you're a mechanical engineer. Knowing the physics behind what to do helps me remember rules of thumb better.
Cooking with Loula: Greek recipes from my family to yours
Ideas in food: great recipes and why they work (ma anche Maximum Flavor, degli stessi autori)
Meathead: the science of barbecue and grilling
BraveTart: iconic american desserts (in uscita 15 agosto)
Meathead’s book is a smoking bible. https://www.amazon.com/dp/054401846X/ref=cm_sw_r_sms_c_api_i_7FiZCbQ22SCF8
allthingsbbq and HowToBBQRight are great youtube channels to watch to get you started. I also recommend Meatheads Book.
If he doesn't have it already, this is probably the best book on barbecue and grilling
If you like to grill I would highly recommend checking out Meathead's book: Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_i_9jzbBbK1XJ734
The principles learned in this book can be applied damn-near everywhere except baking.
Make this, double the marinade if you’re a monster like me, and cry because it is so damn good.
We’ve discussed doing this in lieu of thanksgiving, no joke.
Also, check out Meathead’s book about grilling. It goes a lot into the reasoning and science about why one cooks things certain ways, and it’s totally helpful and interesting. We went from clueless to extremely capable.
You're golden then, one of the best rice cooker cookbooks is: https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427 by film critic Robert Ebert.
I am not a huge Roger Ebert fan ("video games aren't art", etc.), but I have to admit that he sells the benefits of owning a rice cooker best:
I have made soups and stews, rice (of course) with various flavors, oatmeal, etc. Slow cookers are nice, too... but if I only had room for one or the other, I would choose a rice cooker.
PS: Plus he did a whole friggin cookbook: http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
Oddly enough, before the surgery that left him with no jaw, Roger Ebert was a guru of the rice cooker, and wrote a book about all the cool things one can cook in it. Check it out!.
Also, Roger Ebert (yes the movie critic) was an ace at cooking with a cheapo rice cooker. Once he got serious about losing weight (and before he got cancer) he used to carry it with him as he traveled so he could cook in motel rooms.
He published a cookbook about how to make all kinds of food with a rice cooker in less than ideal situations: https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
You might check out some rice cooker cookbooks:
The Ultimate Rice Cooker Cookbook
The Pot and How to Use It: The Mystery and Romance of the Rice Cooker (by Roger Ebert)
Congratulations! Learn to cook at home, and start paying your bills through your bank's online bill pay. If your bank's online bill pay service is any good, you can have the bills sent electronically right to your bill pay, and get an email reminder. Then you look at the bill, find out when your next payday is, and set the bill to be paid then. It keeps you from losing bills, and if you move a lot at first, you won't have to worry quite so much about being late due to forwarding your mail and changing addresses and such.
Put a little table close to your door where you can dump your stuff when you come in. Purse/wallet/keys etc so you don't have to chase them down when it's time to leave in the morning.
Use your deadbolt and security chain.
Scan your birth certificate, drivers license, Social Security card, passport, college diploma, and any other ID, and keep the scans on a thumb drive in a safe location. Will make it easier to replace if lost or stolen.
Open a Google Doc and list out all the places you've ever lived, and the dates you lived there. Keep updating it as you move, because if you ever apply for a job that needs a security clearance, you'll need that. I got a Coast Guard application back in the day, then pitched it because my family moved A LOT when I was a kid. No way I'd ever be able to remember them all.
Hit thrift stores for kitchen essentials like dishes, glasses, silverware, spatula, colander, etc and then upgrade the ones you use a lot at some point down the road. When you go to the grocery store, pick up a pack of disposable plastic storage bowls for leftovers. Don't buy a hundred at once, just every now and again buy a new set for a few bucks. And it'll be easier to store if you get all round ones, or all rectangles.
Have a "fridge party" where people can come and bring you a bottle or jar of their favorite condiment, salsa, olive oil, Sriracha, or whatever. That stuff can get expensive, and it's a fun party idea.
Put a rice cooker on your Amazon wish list. Those fuckers can be used for SO MUCH.
I started with 660 Curries. Written from the perspective of an American supermarket with an Indian market occasionally. Lots of simple recipes to get a feel while you build your spice collection.
I love making Indian food! Don't give up! I love this cookbook so so much. My boyfriend and I try a new recipe out of it almost every week, there is an excellent variety of flavors and bases (chicken, beef, veggie, potato, lentil, rice etc). We've had a couple that were meh but for the most part they are very tasty and quite a few have just blown us away. The spices are a bit of an investment but well worth it if you want good results. We have found it much cheaper to buy them whole from penzeys.com than from our local grocery store and a necessity for spices that they don't stock at all (I'm looking at you, fenugreek).
I guess to someone who has eaten Indian food their whole lives the recipes might not be so amazing but I have eaten at quite a few Indian restaurants and a couple of these recipes blew anything else I have tried right out of the water.
660 Curries by Raghaven Iyer is my favorite. Madhur Jaffrey also has some good books too.
Add this to your library
Yotam Ottolenghi came out with a followup on his Plenty cookbook a few months ago, its called Plenty More. Used to see vegetables as only a side dish but he really changed my mind and enabled me to see that they can really be the star of the table. There are many interesting combinations. And as a man who is an omnivore himself, he often makes his dishes hearty enough that many of us wont even miss the meat.
Another book which you should look into is Thug Kitchen. If you haven't seen their blog, you should really check it out.
You should also look into Deborah Madison's books. This one is practically the Bible among vegetarians due to how comprehensive it is. Ironically, she also is an omnivore.
Theres also the Moosewood Cookbook which is great for weeknight meals as many of the recipes are simple and quick.
If you like Indian, I would really recommend 660 Curries which has some of the best Indian food I've ever tasted. I often compare food I get in Indian restaurants to what I've cooked from this book. Yes, its not completely vegetarian but the vast majority of Indian cuisine is vegetarian so it should still be a valuable resource for you.
Speaking of Indian food, Madhur Jaffrey (who is known for her Indian cookbooks) has a great cookbook dedicated to vegetarian cooking.
I have this one and I really like it. The recipes are authentic, but the author is also aware of the realities of North American cooks making curry, so he offers suggestions for alternatives to the harder to find ingredients that are sometimes in the recipes. Plus it's really inexpensive for the number of recipes that it has.
660 Curries by Raghavan Iyer is my favorite curry book.
My favorite Thai curry paste is Mae Ploy. My favorite Japanese curry is House Brand.
I highly recommend the book 660 Curries for beginners.
Where I grew up, there was only one Indian restaurant and a very very small number of people from that part of the world. I loved the food, but had never visited a home that cooked it, so the methods and conventions of Indian cooking were completely invisible to me.
"660 Curries" took me from that state of absolutely zero knowledge to knowing a good thing or two about curry. Since it has 660 recipes, it can seem quite daunting at first, but if you start from the beginning, you'll be eased into it. If you end up getting the book, PM me and I'll point you toward a few of my favorite recipes and elaborate further on how I started out.
Glad I can help! Like I said, if you decide on a specific recipe and want some tips, I can help more - I just don't know your or his food preferences, or if he'll eat garlic - which isn't used in some forms of Brahmin vegetarian cooking - etc. Otherwise I could drop a few more specifics.
From a historical perspective, it's interesting how Indian cooking benefited from/was influenced by the Columbian exchange. Pre-contact dishes were apparently primarily flavored with pepper and tamarind - the tomatoes and chilis came with the exchange.
A few good kitchen staples which will let you cook a large number of dishes from this part of the subcontinent are whole mustard seeds, urad dal (split black lentils - which are actually white), curry leaves, tamarind, garam masala, turmeric powder, coriander powder, chili powder, garlic and ginger (whole or in pastes). Some recipes will also call for cumin powder, cashews, dried red chilis, or ground coconut. 660 Curries is written by a Tamil Brahmin which might be a decent place to start - I personally don't put coconut in all my curries, but that's the style of some communities. Also, he cooks his meat, puts it aside, and then cooks the spices, mixing in the meat at the end - I'd personally cook the spices, and then cook the meat in the spices so it absorbs the flavors.
I use a rifle, .22 caliber, but you could use a bow or shotgun as well. If you use a shotgun you would ideally use something smaller like 20 gauge rather than 12. With a shotgun you could take shots with the squirrel or rabbit moving, but with a .22 you can aim better and more accurately on a stationary one and get a head shot so that you don't ruin any meat. If you were to use a .22 you'd want to be out on some land not near a city or anything because you wouldn't want to shoot at one up in a tree and miss and the bullet come down on someone. It's not likely by any means, but still.
I have this book(The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl) by Steven Rinella that's all about small game hunting, including techniques on how to hunt things like rabbit, squirrel, quail, duck, etc. and it also tells you about what gear to use(including essentials like guns and ammo as well as non essential stuff like binoculars), and how to clean and cook the animal including recipes. Has a lot of useful information from an experienced hunter that explains things way better than I can lol. It's only $15 and I highly recommend it to help get you started!
You should check out Steven Rinella's complete guides to hunting. These helped me immensely in getting into hunting.
Volume 1 is big game.
There is a ton of info in these books.
pretty much said perfect.
Get a shotgun, and start with rabbit.
I would add shoot skeet and sporting clays to get proficient with the shotgun.
Watch Steve Rinella on Netflix and read this book https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055
Sometimes its hard to figure out where you can hunt. ArcGIS online is probably the best for online maps you can play with the base layer. Road maps, topo maps, satalite. I like to locate places with the ArcGIS then look at them with google earth. https://www.arcgis.com/home/webmap/viewer.html?useExisting=1
The open spaces in CA are a big mix of BLM, national forest, state and national park and military. This is a pretty decent site http://publiclands.org/Get-Books-and-Maps.php?plicstate=CA&amp;site_id=6390 The Yellow is all BLM. MAke sure the Land Status is checked on the bottom right, on the top menu on the left click Activities and sort by Hunting. Once you find an area you think looks good then you can try to find a more detailed map and find were you can actually hunt.
I'm looking at the same thing. I'm tempted by the cheaper course but was hoping to hear that the $35 course would get more actual hunting information through to me.
I may just go that route and hope for the best since it's pay only when you pass and it is a once in a lifetime thing.
Edit: I'm in Texas as well.
Thought I'd mention that I picked up This book based on recommendations from this sub and it's good. I'm thinking I'll get what I was hoping for from the hunters education course but just through this book.
Check this one out.
This book is worth it's weight in gold, in my opinion. There is a step-by-step section on butchering big game and all sorts of tips and teaching moments throughout. Watching youtube videos is good as well.
Steven Rinella wrote a book, Hunting, Butchering, and Cooking Wild Game, that is an incredible resource for learning about wind, hunting strategies, and some basic information about various game species. Highly recommend you read it now and start applying what you learn in scouting trips prior to September. I took a deer with a bow my first year and you can too.
If suggest you focus on whitetail for the next few seasons until you get the hang of it.
Also buy this book:
Keep the sun at your back and the wind in your face as much as you can.
Walk very slow and take irregular steps. Think of how a moose would walk through the woods. Stop-go browse a bit, walk a step, stop walk.
The farther you are from a city or town the easier it is to get permission from farmers.
Be an ambassador for ethical hunting especially on social media.
Be mindful of what you post (some people may not understand/appreciate a grip and grin picture with a dead deer with its tongue hanging out and it's face full of blood)
There is a meat eater podcast and the Pace brothers have into the wilderness that's worth listening to (especially the one with Ivan Carter)
Good luck this season.
I would start with a hunters education course. You can find local ones online, check the department of natural resource sites for either your home state or states neighboring DC.
I'm sure it's going to get mentioned more in this thread, but find what you want to hunt, and check out this book (or volume 2 if it covers the animals you want to hunt, or get both): The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_other_apa_nKwuzb664V3FF
The books cover pretty much everything you need to know about hunting, and Google and YouTube are your friends from there.
Other than that, your issue is getting some hands on with firearms. For that I would suggest finding a range that offers gun rentals and has a range officer to help you get started. A more expensive option would be to take classes on gun handling and shooting.
Also, you may check out MeatEater on Netflix. The host is the man that wrote the book linked above. He doesn't cover a lot of the basics, but it paints how to hunt in broad strokes.
It’s in Rinella’s book: https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
This book, http://www.amazon.com/Edible-Wild-Plants-American-Natural/dp/1402767153/ref=sr_1_3?ie=UTF8&amp;qid=1458181171&amp;sr=8-3&amp;keywords=wild+edibles, is my favorite. Tons of plants with maps of where they grow and pictures of the real plant. Some of my personal favorites are fiddle-heads, wild asparagus, and black raspberries. Wild grapes are delicious, but a bit sour, in the late summer. Black walnuts are nice if you can get to them before the maggots do.
There's a lot of edible plants people have just forgotten about in favour of the sweeter, less healthy versions we eat now. Here's a book about it. Or just Google edible plants in your area http://www.amazon.com/gp/aw/d/1402767153?pc_redir=1409138159&amp;robot_redir=1
I've heard this book is good for practical use, better than the Peterson guide. I don't have either yet but plan on purchasing what I linked.
I am giving in and going vegetarian until I no longer want to eat otherwise. We looked up non-meat protein sources today and started shopping around that. Hummus is my life now, and this book is my new bible.
I borrowed Plenty from the library for this one. There are some amazing recipes in there that I am looking forward to trying!
there is a sequel to the phenomenal "Jerusalem" cookbook that is all vegetarian. I don't know the sequel, but the original is sooo good and middle eastern vegetarian cuisine is da bomb anyway.
Plenty and Plenty More are the absolute best cookbooks I've ever owned of any kind.
Hi! I would suggest finding a cookbook you like the looks of and getting into it. I usually really like Ottolenghi's recipes, for instance.
I also started my own personal cookbook/collection, too. I started with family recipes, and would take other people's recipes and add to it. It's huge now, but I still have a couple of great standalone books.
Some dishes that have kept me alive over the years:
Risotto. This took me through university. (I don't add butter, and I sometimes add mushrooms.)
Curry. I live off of curry. This recipe is an OK starter (but use chili pepper, not cayenne). There are a lot of bad curry recipes out there. It took me a lot of years to get the recipes right, so I might suggest finding someone who is good at curries and learning from them.
Peanut sauce. You can steam green vegetables, make some rice/soba noodles, and throw this sauce on top. Add a bit of tempeh for protein. Easy peasy.
If you can get into a cooking class and food is something you want to brush up on, I would highly recommend it. I took a bunch of classes, and even the most basic ones helped me learn tricks and tips that I still use.
What exactly do you mean by 'healthy?'
Is it about calorie reduction or getting more nutrients? Or both?
A very simple, tasty one is roasted cauliflower. Cauliflower really benefits from browning. Preferably roasting. Just wash and dry it (thoroughly), cut into equally sized pieces, whether it be bite size or "steaks," toss in olive oil, salt & pepper (and garlic if you want), spread evenly on a roasting pan, but don't crowd it too much, and roast in the oven on the middle rack or higher at about 425-450F until brown... even nearly black in a few places. It's so simple and delicious.
It makes a great soup too, just blend it with either veg or chicken stock and either some fresh parsley or thyme.
Another veg that does well with char is broccoli. Steam, blanch (heavily salt your blanching or steaming liquid) or microwave (if you must) the cut broccoli stalks until about half done, drain and dry. Toss in olive oil, salt, minced garlic and chili flakes and grill on very high heat or broil until slightly charred. You won't believe how good it is.
Some great books for veg dishes are:
Plenty by Yotam Ottolenghi
Tender by Nigel Slater (this one has a great chocolate beet cake)
The Art Of Simple Food II by Alice Waters (So many simple, classic veg preparations in this one.)
Regarding Mac & Cheese, here is page from Modernist Cuisine at Home:
It involves using Sodium Citrate. Calm down! Don't be afraid. It's a type of salt derived from citrus fruits. If you like to cook with cheese this stuff will be your best friend. The only issue is you don't need very much of it, so you will need an accurate scale that can handle very small weights, but they're not that expensive and it'll pay for itself quickly in the amount you'll likely save in cheese costs, because.....
What it does is it helps emulsify the fats and solids of cheese when it melts and it can be used with just about every type of cheese that can melt, so that means you can use it to emulsify multiple types of cheeses at the same time. Why this matters for you? If you're trying to reduce calories you can mix your favorite cheeses with some lower calorie cheeses (like drained cottage cheese) and still end up with a really creamy sauce without having to add cream or butter. This stuff doesn't make Pasta & Cheese "healthy" but it does help you reduce the caloric value of a cheese dish without sacrificing texture... in fact it improves it.
Check it out: http://youtu.be/gOLgLi5ZJOY
He's not wrong https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
I believe the recipe is in the book Natural Harvest: A collection of semen-based recipes
There are others like this but this one has a nice innocuous sounding name.
I would actually get this for a friend of mine if there were a way to do so anonymously.
[This cookbook is a great companion to leave out with that one] (https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041)
it's ok to start small: https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
That explains this, I suppose: https://www.amazon.ca/Natural-Harvest-Collection-Semen-Based-Recipes/dp/1481227041/ref=nodl_
if you’re a fan of Chipotle...
here you go
Obligatory reminder that Natural Harvest (a semem cookbook) exists.
I though Natural Harvest was the end all be all of weird books that exist.
Here you go.
And guess who's getting this book for Christmas.
Is the recipe in this cookbook: http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Look no further
There's a book called Natural Harvest, filled with semen-filled recipes. Be sure to read the reviews. Enjoy!
this will go perfect wiith it
"Natural Harvest: a Collection of Semen-Based Recipes."
Your dinner parties will never be the same again.
Relevant (but not really vegan).
Maybe you should submit the recipe!
Natural Harvest: A collection of semen-based recipes https://www.amazon.ca/dp/1481227041/ref=cm_sw_r_cp_apa_i_CNpmDbY7VSPE3
Natural Harvest: A Collection of Semen-Based Recipes https://www.amazon.com/dp/1481227041/ref=cm_sw_r_cp_apa_i_13PJDbP097FM6
Sounds like someone was reading Natural Harvest
You may enjoy this and this
your wish is my command
This whole thread makes me want to leave this right here and walk out.
Got you covered
Use your imagination
Fear the Fist
Would you like anything else?
He could use his own milk for an even better seasoning. If only he knew how to read....
Reminds me of this gem...
Edit: The comments section of this listing is pretty awesome.
Se pueden hacer postres.
I got you covered with the best of both worlds
I don't have my shelf in front of me right now, but the one I can remember that I really like is Butchering.
Also, it's not purely butchering or farming, but Steve Rinella's two book series on hunting, butchering, storing, and preparing small to large game is a fantastic resource. Book 1. Book 2.
Slow cooking works well for game because most wild meat is lean and easily overcooked otherwise, making it tough.
Steve Rinella has a two volume set that would make a great gift: https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Real good IMO
Sounds like you're pretty new to hunting as well as bow hunting given some of the questions in the thread about more than stalking like licenses etc... Just thought I'd throw this out there for you to check out, it's a good book with lots of good information for you. [Complete Guide to Hunting, Butchering and Cooking] (https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?ie=UTF8&amp;qid=1499369249&amp;sr=8-1&amp;keywords=steve+rinella+the+complete+guide+to+hunting)
I watch a lot of MeatEater on Netflix, then read this:
Use amazon smile to donate a potion to charity. I like the Rocky Mountain Elk. Great book for your geography; doesn't help as much in thick swamps by me.
I wouldn't worry about removing too much. With a rotary tool like a dremel and a sanding drum on medium-low it would take you maybe 5 minutes. Long smooth strokes and even pressure with the dremel so you don't carve a dip in the stock. You can also use sand paper by hand but damn if power tools don't make life easier. Try it for a few minutes and tighten the action down. See if you have it cleared and mentally mark spots that still touch and repeat.
I would highly recommend hunting down a torque wrench in Inch/Pounds for tightening the action screws. It is supposed to be around 15 in/lbs for the Boyds stocks; too much and you'll crush the wood. If you tinker a lot with rifles then get the FAT Wrench from amazon. Can't tell you how often I've used the thing. If you don't tinker then track one down a borrow one.
I'm in the same boat as you - in the process of 'self-teaching'. I just picked up this book and found it very helpful.
I've decided to start with a bow - and I've found archery to be an awesome hobby outside of hunting as well. Hopefully I'll get lucky and get a deer before the seasons out - although I haven't seen anything in WI since gun season started
Even less now! $10.60 (62% off)!
Happy to help.
Not a site, a book. I literally had it sitting within arm's reach when I saw your post so I grabbed and transcribed. Published in 1982, my edition was purchased circa 1995, but here's a link for the same book, newer edition it looks like, on Amazon.
I live in FL and like the rest of the Eastern US and Canada, we've got plenty of it. I've tried it. Nothing to write home about for sure.
I'm not an ethical vegan, that's just icing on the health cake. I sympathize with the Fat Ad-Libitum mice though, since I've already gained a couple of pounds on a high-fat diet.
Humans did not evolve on a high meat and fat diet, but arguments from evolution, as it pertains to what we should be eating today, are mostly just-so stories anyway. (Only a person who's never tried to hunt, is unaware of edible wild foods, and is unaware of how most primitive cultures live would believe the story anyway.) I hope to do better than a caveman, regardless of their diet. The rest of your arguments don't directly apply to the mechanism being studied. They weren't testing whether or not a high-fat or low-fat diet is better for obesity, they were testing the effects of IF on obesogenic and normal diets. The mice would have to be fattened up on a diet that fattens them up, regardless of what the diet was.
Still, gimme 100 humans, and I'll fatten them all up on a high-fat diet, just like the mice. The only mitigating factor might be that a high-fat diet eventually becomes disgusting, at least in my experience. Otherwise, you're talking about doubling the calorie density of a diet, even without ease of fat storage or any other mechanism. (I'm just one person, but my diet, which is ad libitum, has gone from an average 2050 calories at 12% fat, to 3430 @ 40%. I was also much more satiated on the low-fat diet.)
I'm in the NW US and I found that fwp has some nice, very specific laminated pamphlets on flora and fauna for my area at their main offices. Not edible focused but you can find what is/isn't edible labeled appropriately in them.
Perhaps your fwp has the same? If not try searching by the proper biome label (where I am it is the Taiga) and I found this with a quick search - but if you are closer to the coast you should search for Chaparral.
I'm on the wrong side of the continent to really help much, but that's what Google turned up.
Plenty (or any of the Ottolenghi) books sounds like a good fit based on her previous dishes. It's vegetable focused, healthy, not too complicated, and will definitely make her a better cook by introducing new techniques.
I recommend Yotam Ottolenghi’s Plenty.
Or if you know that your friend likes Indian cuisine, here’s the bible on the subject: Pushpesh Pant’s India: The Cookbook.
It's not entirely French based but I highly recommend Yottom Ottolenghi's Plenty. Tons of great vegetarian options in that book, all exquisite.
Yottam Ottolenghi's cookbooks have great salad recipes and plating examples. Check out Plenty and Plenty More.
One of the first veg. cookbooks I got when I was just starting out was Linda McCartney's World of Vegetarian Cooking (also known as "On Tour"): https://www.amazon.com/Linda-McCartney-Tour-Meat-Free-Dishes/dp/0821224875/ref=sr_1_5?s=books&amp;ie=UTF8&amp;qid=1482386369&amp;sr=1-5&amp;keywords=linda+mccartney
It has recipes from all over the world, from North Africa to Asia, Europe to North America and everywhere in between. They're great starter recipes in that the ingredients are simple (and easy to substitute if necessary), and the instructions are clear. They're great to build on - I've adapted quite a few recipes to my own tastes over the years.
A much more recent couple of books are Ottolenghi's Plenty and Plenty More:
These are books that celebrate plant-based cooking which is of course inspired by many cuisines, but is itself a wholly original cuisine. Many of the recipes are not knock-offs of popular meat dishes (e.g. lentil bolognese) or existing dishes that happen to be vegetarian (caprese salad) but rather truly original compositions. It's really refreshing for simple but beautiful meals made of creative (but not pretentious) dishes.
I bought Martha Stewart's "Meatless" cookbook last year and it has great recipes too. https://www.amazon.com/Meatless-More-Than-Vegetarian-Recipes/dp/0307954560/ref=sr_1_6?s=books&amp;ie=UTF8&amp;qid=1482386647&amp;sr=1-6&amp;keywords=vegetarian+cookbook
It's Martha Stewart, so it's not going to blow your socks off with complex spices and heat, but the recipes are again a wonderful place to start. Well-balanced, visually appealing and reasonably priced to make, you can always jazz them up yourself.
Finally, one of my favourite cookbooks, vegetarian or otherwise, is Anna Thomas' Love Soup: https://www.amazon.com/Love-Soup-All-New-Vegetarian-Recipes/dp/0393332578/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1482386804&amp;sr=1-1&amp;keywords=Love+SOup
The recipes are heavenly (and as they're soup, you can always tweak to your taste - it's the ideas that are important). But what's really special is the narrative. She really engages you with lots of personal anecdotes and context for the ingredients, recipes and meals in general. I sat down and read it like a novel when I was given it for Christmas one year! It's really lovely.
I'm a vegetarian that is always craving variety too! Some of my favorite websites for inspiration are:
https://smittenkitchen.com/ (one of the originals, she is GREAT)
http://www.veganricha.com/ (a lot of Indian and international cuisine)
Finally, I recommend Plenty and Plenty More - two cookbooks celebrating vegetables from the famed Ottolenghi. His cooking is fantastic (ignore the pomegranate seeds on the front cover, I promise it's so much more than that, he just happens to be middle eastern!)
This book has some great presentation suggestions if you're interested in getting into semenal gastronomy. It suggests incorporating semen into the flan (for the exact reasons you described) while applying a nice glaze to to double-creme eclairs.
Is that why they added flan to the menu?
The Starbucks Fappucino, brought to you by this cookbook:
"Natural Harvest" Cafe.
Just the cake?
It was unsettling how I knew exactly where I had seen that before...
Are you the fatcat that wrote Semen Cookbook?
I think she needs this book as a gift. Then they will be REALLY healthy! gag
I feel like this cookbook is appropriate for this.
Also you can use it to cook delicious meals.
Why is she a "hero"? Women have been making yogurt with vaginal bacteria for ages.
And there's a cum cookbook on Amazon that's getting good reviews.
Just follow this cookbook!
Apologies in advance if this breaks rule 1.
Also, link to the book in question on Amazon.
Maybe it's intentional.
I think you are look for this
That awkward moment when she uses This cookbook
I'll leave this cookbook here
Both sprinkles and semen are very useful in baking.
Here you go.
For your new business
But wait, there's more
She must have this book in her pantry.
Should have bought her this.
Gonna take awhile...In the meantime..
Here are some of my favourite from the thread
UnBEARable: A Russet Falls Novel |
How to Good-Bye Depression: If You Constrict Anus 100 Times Everyday. Malarkey? or Effective Way? |
The Erect Oak |
The Baby Jesus Butt Plug |
The Haunted Vagina |
De'nisha Diamond |
Ass Goblins of Auschwitz |
Master Nage's Guide to Training Consensual Slaves |
Cum For Bigfoot |
Amish Vampires in Space |
Natural Harvest: A collection of semen-based recipes |
The Jewish-Japanese Sex & Cook Book and How to Raise Wolves |
The Day My Bum Went Psycho (Butt Trilogy #1)
This one takes the cake for me. It is a collection of semen based recipes. Yeah. That exists. The description is killer:
> 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!
Natural harvest - Semen-based recipes
Cooking with Semen would be high on my list
The recipe for this may be in here
Have you ever cooked with semen?
An actual cookbook on how to cook with semen. More here.
It's a great ingredient, actually. You should try it some time.
"Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties."
You should probably make sure she didn't get the recipe from this cookbook:
It may be in here.
Make some recipes from this book and leave them to be nicked. After this happens a few times put an advert up to sell the book: https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Bon appetite (nsfw cookbook)
Natural Harvest: A collection of semen-based recipes
Nah man, you just gotta need some creative recipes.