Let's Cooking: TNL!

[stormy]

Made the base for my honeydew basil ice cream, can't freeze it till tomorrow so i'm not sure how it will come out. Licking the spoon makes it seem promising.

[Fe 26]

Yoshi, you said in some thread that you were going to start cooking more vegetable dishes. How'd that work out?

[Yoshi]

Yoshi, you said in some thread that you were going to start cooking more vegetable dishes. How'd that work out?

It's still in its infancy, but I'm definitely reprogramming my body. Unfortunately, that means when I regress like on Saturday and have Bojangles for lunch and a burger for dinner, I get to ride the porcelain bus.

Do any of the trained chefs have any tips for knife techniques? I am making chili for dinner, and chopping the garlic, pepper, and onion reminded me what a hack I am.

[icarusfall]

I mean, I do, but it's incredibly hard to think of way to do this in text. There have to be some youtube vids out there.

[Yoshi]

I was afraid of that. Thanks for the reply.

[Some Stupid Japanese Name]

For garlic and onions, i like racheal rays use of a cheese grater.

[Yoshi]

Now that's an interesting thought.

[Some Stupid Japanese Name]

I like it because all the juice and stuff go directly into your pot and dont get left on the cutting board. I use one of those four sided graters. Use the ultra fine grate for garlic and the largest grate for the onions. I dont want to bite into a hunk of garlic, but onion is fine.

[Diff-chan]

It's still in its infancy, but I'm definitely reprogramming my body. Unfortunately, that means when I regress like on Saturday and have Bojangles for lunch and a burger for dinner, I get to ride the porcelain bus.

It's a process. I'm going to SF in November and my fiancee asked about In-n-Out Burger and I just have no desire to even go. This would have been heresy 2 years ago.

[Fe 26]

what do you eat now that is so much better?