Author Topic: Cooking  (Read 5104 times)

Offline frezal

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Re: Cooking
« Reply #20 on: May 01, 2010, 12:35:54 PM »
(of a heart attack... but at least I didn't use real butter.)
If you used margarine, you ate something even worse for you. While the saturated fat in butter is bad, the trans fat in margarine is even worse.

Also, why didn't you mix your omelette?
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Offline Jack Daniels

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Re: Cooking
« Reply #21 on: May 01, 2010, 01:41:26 PM »
(of a heart attack... but at least I didn't use real butter.)
If you used margarine, you ate something even worse for you. While the saturated fat in butter is bad, the trans fat in margarine is even worse.

Also, why didn't you mix your omelette?

I used "I can't believe it's not butter" which has less fat than butter and no trans fat at all. I believe it is soy based. :D

http://www.icantbelieveitsnotbutter.com/home.aspx

I didn't mix my omelette because I got fickle while making breakfast.  I put three eggs in the pan because I wanted to have them separately over easy.  But then, an omelette seemed like a better idea so I just poked the yolks and cooked it up from there.  Usually, when I actually have a gameplan... I mix the eggs up before starting.  But, with a hangover, this morning I was just unfocused.

Offline Naryar

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Re: Cooking
« Reply #22 on: May 01, 2010, 03:45:44 PM »
Virgin olive oil owns all.

Offline frezal

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Re: Cooking
« Reply #23 on: May 01, 2010, 05:06:23 PM »
Virgin olive oil owns all.
It's tasty and not too bad for you, but it can't handle the high heat. For that, you need something like peanut oil.
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Offline Serge

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Re: Cooking
« Reply #24 on: May 01, 2010, 05:17:02 PM »
Holy **** don't save photos as PNG's. And resize them.
Dude PNGs pwn jpegs, what's the beef?

They suck for anythign that is not graphics, unless they are properly optimized. NEVER use PNG's for photographs.
Why?
Because they are awful for gradients, which are omnipresent in photographs. Read up on the PNG spec on wikipedia, paletted and lossless graphics are really mediocre for photographs.
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Offline frezal

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Re: Cooking
« Reply #25 on: May 06, 2010, 12:31:11 AM »
I made chicken enchilada lasagna for dinner tonight. I didn't snap any photos. It was delicious, though.
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Offline lloopp D lloopp

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Re: Cooking
« Reply #26 on: May 06, 2010, 06:02:45 AM »
Bacon omelets FTW
4 Brook moo moo moo moo moo moo how old was the movie food for Louis Missouri man hustle full moon eager for blow blow

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Offline Jonzu95

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Re: Cooking
« Reply #27 on: July 19, 2010, 06:47:11 AM »
(Bump)

Jealous? :evilsmile:

Offline Pwnator

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Re: Cooking
« Reply #28 on: July 19, 2010, 06:49:15 AM »
Nope. Too much sugar tastes terrible. :P
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Offline frezal

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Re: Cooking
« Reply #29 on: July 19, 2010, 01:23:57 PM »
Pro-Tip: If you want to bring out the sweetness of fruit, use salt. It blocks the bitter receptors and stimulates the sweet receptors.
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Offline Sparkey98

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Re: Cooking
« Reply #30 on: July 19, 2010, 01:26:09 PM »
I make a reeally good TV dinner.

Offline Hydro

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Re: Cooking
« Reply #31 on: July 19, 2010, 02:24:11 PM »
Hi.

Offline NFX

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Re: Cooking
« Reply #32 on: July 19, 2010, 03:53:26 PM »
I had a stab at Penne with Tomato and Bacon Sauce while I was at my dads. Went down surprisingly wel. Sauce was a little runny, but tasted epic.

I'm also awesome with Super Noodles and the spice rack.
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Offline Pwnator

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Re: Cooking
« Reply #33 on: July 20, 2010, 04:16:38 AM »
Pro-Tip: If you want to bring out the sweetness of fruit, use salt. It blocks the bitter receptors and stimulates the sweet receptors.

I don't think that works on all fruits, as far as I can remember. I usually use salt on apples and watermelons.
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Offline frezal

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Re: Cooking
« Reply #34 on: July 20, 2010, 11:16:51 AM »
Pro-Tip: If you want to bring out the sweetness of fruit, use salt. It blocks the bitter receptors and stimulates the sweet receptors.

I don't think that works on all fruits, as far as I can remember. I usually use salt on apples and watermelons.
It works for absolutely all foods. I even put a little salt in my coffee to reduce bitterness and bring out the flava.
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Offline NFX

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Re: Cooking
« Reply #35 on: July 20, 2010, 12:27:01 PM »
Pro-Tip: If you want to bring out the sweetness of fruit, use salt. It blocks the bitter receptors and stimulates the sweet receptors.

I don't think that works on all fruits, as far as I can remember. I usually use salt on apples and watermelons.
It works for absolutely all foods. I even put a little salt in my coffee to reduce bitterness and bring out the flava.

I'm gonna try that with emmental cheese.
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Offline martymidget

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Re: Cooking
« Reply #36 on: July 20, 2010, 12:30:55 PM »
Lol, I'm doing a barbecue for all the staff at my school to fundraise with 3 people (one whom I dislike with a passion) and a teacher XD. Twill be interesting XD

Offline frezal

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Re: Cooking
« Reply #37 on: July 20, 2010, 12:48:25 PM »
Pro-Tip: If you want to bring out the sweetness of fruit, use salt. It blocks the bitter receptors and stimulates the sweet receptors.

I don't think that works on all fruits, as far as I can remember. I usually use salt on apples and watermelons.
It works for absolutely all foods. I even put a little salt in my coffee to reduce bitterness and bring out the flava.

I'm gonna try that with emmental cheese.
Try it on grapefruit and all bitter fruits. It'll suddenly be so much more enjoyable.
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Offline NFX

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Re: Cooking
« Reply #38 on: July 20, 2010, 04:28:36 PM »
That actually worked. =D

Also, does anyone know why my apple juice tastes of antiseptic and very cheap wine?
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Offline frezal

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Re: Cooking
« Reply #39 on: July 20, 2010, 04:44:13 PM »
That actually worked. =D

Also, does anyone know why my apple juice tastes of antiseptic and very cheap wine?
Did you buy the cheap crap made from concentrate and corn syrup?
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