Reddit mentions: The best fresh pproduce

We found 263 Reddit comments discussing the best fresh pproduce. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 181 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

🎓 Reddit experts on fresh pproduce

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where fresh pproduce are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 44
Number of comments: 5
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Total score: -4
Number of comments: 2
Relevant subreddits: 1

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u/fishbedc · 4 pointsr/vegan

Focus on flavour. As a long term veggie/2-day old vegan who lives with a vegan I have learned that you can't just chuck cheese, cream, (or in your case meats), in to ramp up the meal satisfaction. Now that I can't run out for a Snickers anymore I'm going to have to re-double on this. I have been doing my prep so that I can stay vegan.

Learn to cook in ways that add that satisfaction back in. Have fun and experiment.

Umami is a great word and a life-saver. If you are not familiar with it it is that rich flavour from glutamates that makes your salivary glands really kick in. So include glutamates in your cooking - cooked mushrooms, dried porcini mushrooms, seaweed, spinach, rich tomato sauces, yeast flakes (with added B12), soy sauce, etc. MSG is just crystalline glutamates, it's the same stuff as you get in the foods above so there is no shame in sprinkling a little on for a boost, much as you might add salt for savour if soy sauce was the wrong thing to add for saltiness.

A bit of fat doesn't hurt, you need some for a balanced diet. Just as importantly it adds to mouth-feel, general satisfaction and slows down the moment when you get hungry again compared to carbs. Olive oil, vegetable oil, veggie suet (depending on your palm-oil production/deforestation views) are all good ways to cheer yourself up.

Proteins: yup you will really struggle to go short on proteins unless you go completely overboard on restricting your diet, so don't worry too much. But protein is deeply satisfying, so you will probably need some with each meal to keep you on vegan-track. It switches off hunger really quickly but more than that there is some primal satisfaction in it. You should have seen my long term vegan SO's face when we found an "all-you-can-eat Thai vegan buffet" restaurant one time. She just tore through the proteins grinning like a scary barracuda. You will also learn to loathe restaurants where their idea of a vegan option is to take the last shred of protein fun out of their already under-sized veggie option. tl:dr protein keeps you happy, eat a bit with most main meals.

Stock: Cheat religiously. Find veggie stock cubes or powders that you like. Veggie Oxo works for us, YMMV. The saviour stock cube if you can get it is porcini, we can get Star, but I think Knorr do one as well. Used judiciously it adds so much umami and mushroomy goodness. To improve on cheating always keep the water that you boil your veggies and potatoes in and use that as a base for a soup or stew with a stock cube as well.

Cheesiness: Yes, you will probably miss cheese. Yeast flakes add a lovely cheesiness to sauces, gravies, toppings. Add some English mustard powder to make it stronger and more cheddary. For parmesan replacement blitz 1 cup of yeast flakes, 1 cup walnuts and 1/2 teaspoon of salt to a powder and sprinkle it on your pasta. The existence of this stuff is what convinced me I could switch from veggie to vegan ;)

Flavourings: Find sauces that you like. Favourite Thai chilli sauce, soy sauce, etc. You need them to make tofu the joy that it can be but rarely is. Get a vegan Worcester Sauce replacement, we have Hendos, not sure what you have <insert where you live here>.

I need to shut up soon so:

Vegan Chicken Soup for the Soul.

Needed for cold damp days, or when your soul feels cold and damp. Find out which veggie stock flavouring suits you. All measurements are flexible. Find out what works for you. It's more fun. Chop a load of onion, celery, garlic and carrot really fine. Soften them gently in oil in a big pan for longer than recipe books usually say till they are soft and sweet and rich. Do not burn. Add water and stock flavouring of choice to make up a big broth. If you can't add in at least one porcini stock cube then blend a load of dried porcini mushroom to powder and bung that in. Expensive but worth it. Slice some carrot into dollars and add. Now for the transformational bit. Chop a metric shit-ton of fresh parsley and dill. More than that, trust me. Add half of it in while the broth is cooking. Make some small dumplings (50:50 by weight not volume self-raising flour and veggie suet, a pinch of salt, a handful of chopped parsley, add a splash of water to make a firm dry dough) and boil them in the broth for about 10 mins. Once cooked (eat one!) spoon them out and add some black pepper and the rest of the parsley and dill. The surface of the broth should be a green slick of herbs. Serve in bowls so that everyone gets some carrot slices and a few dumplings.

Edit: tl:dr #2 Don't be hair-shirt about it. Be generous with food, flavour and texture.

And good luck. Your taste buds will change, your range of flavours will grow. This is a good thing. Be nice to yourself :)

Edit: formatting

u/angrykimchi · 2 pointsr/Cooking

Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL

Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.

Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with Heard you can also use galangal powder, but have never tried that.

Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.

Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.

Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.

Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.

Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.

Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.

Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.

Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!

I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:

red curry

green curry

yellow curry



She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.

If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!

u/[deleted] · 2 pointsr/vegan

the only nutrient that is harder to get on vegan diet is b12 as far as I know. everything else will just require you to learn and change your habits a little bit.

  • B12: I take this brand, which is a little pricey, but is very high quality. Contains both methylcobalamin and adenosylcobalamin, and does not contain any additives. If you set a price alert on you can also get it for pretty cheap (I got a years supply for about $24 dollars a bottle). One bottle should last you a month or possibly more.

    as for other nutrients that are important to make sure you're getting, vegan or not:

  • Zinc: this is a good brand if you want to supplement with it. pumpkin seeds are a good whole food source.

  • Iodine: Spirulina is a good source, a daily serving will get you about 30% of the RDA, and spirulina is kinda like a whole food multivitamin. High in protein too. Sea vegetables like dulse (would recommend getting atlantic only) are great sources of iodine. I put a tablespoon or two in a smoothie that I have regularly.

  • Omega 3 (EPA/DHA): Pure encapsulations is generally a good brand, though this particular formulation seems to melt/stick together. They'll probably fix that. You can also get them from flax seeds (either ground, or blend them), hemp seeds, stuff like that. Make sure you're getting a good balance of EPA and DHA-- some things just contain a lot of DHA.

    I handle most of those just by taking b12 supplement in the morning, and sticking some flax, hemp, and pumpkin seeds as well as dulse flakes in my smoothie. Once it's a habit, you don't need to think about it anymore.

    As far as any other concerns, it's just about making sure you're eating enough, as vegan foods are less calorie dense and so if you eat the amount you're used to eating, you won't be eating enough; and eating a wide variety of fruits and vegetables somewhat consistently. Adding a bunch of things like raspberries, frozen wild blueberries, spinach, kale, cilantro, etc to a smoothie in the morning also makes this easy.

    Making fruit a big part of your life also makes things easy. Apples, bananas, avocados, dates, mangoes etc are great, easy snacks.

    Make steamed potatoes or other veggies-- it is so damn easy! You just wash the potatoes, put some water in the bottom of the pot, steam for 15-30 mins (until a fork can go all the way through), and then toss with some herbs, olive or coconut oil, and sea salt, and you have a delicious filling dinner.
u/jbrs_ · 1 pointr/vegan

skinny white privileged vegan kid here (don't think I'm low on empathy or have a closed mind though):

wouldn't judge you for doing what you need to do, but a vegan diet is less expensive for a given quality (i.e. an organic, local omnivore diet is more expensive than an organic, local vegan diet; and a conventional omni diet is more expensive than a conventional vegan diet). There's a reason that the staple foods in third world countries (rice and beans, lentils for example) are vegan.


I'd aim for a high carb low fat vegan diet consisting mainly of whole foods, i.e. non processed foods. Per calorie these are also usually less expensive because you do the preparation. This will mean a lot of cooking on your own, and if you don't have time to do this and need to rely on processed foods, that's okay too, do what you need to do. I'd make meals out of bulk staples like rice, beans, and lentils; and then add whatever fresh veggies and fruits your budget allows on top of that. It will definitely be important for your nutrition to have a variety of fruits and vegetables, so the more the better, but these are typically more expensive than staple grains and legumes, so do whatever is possible. If you can't get fresh fruit, try Wyman's frozen wild blueberries.


You'll also need a b12 supplement and probably iodine as well, as going without them will lead to severe cognitive problems. Most people get b12 from meat because animals are injected with synthetic b12. This is a good b12 supplement because it has no additives and contains both methylcobalamin and adenosylcobalamin, but despite the fact that it'll last you a month, it's expensive (about $1 per day-- the price fluctuates though, and I've gotten it for $25 a bottle) so get whatever you can afford.


Dulse flakes are a good source of iodine and you can use these like you would salt, as is spirulina which is kinda like a whole food multivitamin (has some b12 too) which is probably your best bet to make sure you're covering all your bases, but again, whatever you can afford. I believe most salt is iodized so if you use an iodized salt that is probably good enough, though my personal belief is that the naturally occurring version is a better bet.


Good luck.

u/RruinerR · 4 pointsr/backpacking

Ramen packet.
MCD pancake butter or two.
Fresh greenbeans/sugar snap peas (lots of grocery stores have them in loose bulk. Enough for X meals)
Sriracha packet (panda Express has them. Just ask do t have to buy anything)

Can do this as a soup or drained noodles. Add water , boil with sliced carrots and beans/peas. Few mins depending on your taste for softness. Add noodles cook the 3 min for them.
Optional: drain water (keep for soup)
Add ramen flavor packet and butter. Mix up and eat. (Sriracha as needed)

Garlic powder (very little) is also good but not required. Can make your own seasoning as well and ditch the ramen seasoning. I'd say play around at home either way. Lots of veggie options out there that are light and will keep a day or two.

Also, there are lots of ramens out there besides the basic ones at normal grocery stores. My city has a pretty big vietnamese community and their grocery stores have some pretty fancy ones. I'll find and link some as they are on amazon as well. These have 3, 4, 5 packets of seasonings/oils/spices and are pretty dang good (I tend to add veggies to most)

Dont like/want noodles? Rice works too. I'm sure there are other options as well. Cant think of any at the moment.

Oh yeah. Dried mushrooms. The asian market or Amazon should have those too. Great to add. Add towards end. Don't need too much hydration. this ones spicy!

u/DaMysteriousMustache · 1 pointr/AskCulinary

Vegan: No parts made from animals (fish included). This includes dairy. For some real strict vegans, honey might be included.

Gluten free: Anything made with wheat, barley, or rye. This does include soy sauce and by extension a whole bunch of other Asian sauces that use soy sauce, such as oyster sauce, XO sauce, etc. Also, beverages made with wheat, barley, or rye, like beer.

In general, try to have a balance between a starch dish, a protein dish, and a salad of some sort. If you stick to rice, your protein dish is the only one that will have to be what you called "Normal, Vegetarian/Vegan and Gluten-free". You can double up on some days to make it easier for you. For example, your Normal dish can also be Gluten-Free. It'll free up some time if you just make two large batches of food.

Ask your friend how many people are gluten free, how many are vegan, how many are vegetarian. It'll help you balance what you need to make for the day. If you only have 2 or 3 vegans and you made 10 portions, that might be a lot of wasted food (some non vegans might eat it as well).

I've worked with a few gluten free soy sauce alternatives. Liquid Aminos is pretty good. Kikkoman is now selling a gluten free traditional soy sauce, but that might be expensive for 20-30 people.

For your vegan crowd, I haven't found a really good replacement for fish sauce yet. The closest is mushroom ketchup, which was historically made by the English who were trying to recreate fish sauce back in the day. Mushroom ketchup is also not gluten free, if you have someone who is both gluten-free and vegan.

If you had a way to keep soup hot for a long time (like a large crock pot), I would recommend making a congee bar. To keep the base safe for everyone, use vegetable stock and mushrooms to replace the usual chicken meat to flavor the rice. Have it surrounded by the usual ingredients of fried onions, fried garlic, a bottle of soy sauce, some shredded pork, scallions, etc. The unused toppings can be saved for noodles the next day.

Also, your vegan/vegetarian crowd might appreciate "Mock Duck" A local thai place has it as one of it's options. I'm a meat eater and I really enjoy it, as does my vegetarian friends.

For the actual cooking, I like to make a list on what needs to be done and when. Cooking 4-6 dishes can be difficult. If one slips your mind, you can end up behind schedule trying to fix a mistake. Try to see what can be made in advance and stored for refrigeration. Buy a lot of sternos and trays to keep your food warm.

Good luck!

u/md79 · 11 pointsr/Food_Pantry

[Chicken of the Sea Chunk Light Tuna in Water, 3-Ounce Easy Open Cans (Pack of 24)]

[Starkist Chunk Light Tuna in Water, 5 Ounce (Pack of 10)]

[Kirkland Signature chicken breast, packed in water, premium chunk, 6 12.5-ounce cans]

[Hormel Black Label Fully Cooked Bacon - 72 ct]

[Nestle Carnation Instant Nonfat Dry Milk, 25.6-Ounce]

[Nabisco Original Premium Saltine Crackers Topped with Sea Salt, 3 Pound]

[Pepperidge Farm Baked Goldfish Crackers - 66oz (4.1 lbs)]

[Nabisco Honey Maid Graham Crackers 4-14.4oz Boxes]

[Snyders Mini Pretzels Tub, 40 Ounce]

[Stauffer's Original Animal Crackers - 4lb 14oz tub]

[Kraft Blue Box Macaroni & Cheese, 7.25-Ounce Boxes]

[Barilla Meat Sauce Gemelli Italian Entree, 9 Ounce Microwavable Bowls (Pack of 6)]

[Campbell's SpaghettiOs plus Calcium, 15 Ounce Cans (Pack of 12)]

[Chef Boyardee Big Beef Ravioli, Overstuffed, 15-Ounce Cans (Pack of 12)]

[Chef Boyardee Mini Ravioli, 15-Ounce Units (Pack of 24)]

[Chef Boyardee Jumbo Spaghetti and Meatballs, 14.5-Ounce Cans (Pack of 12)]

[Campbell's Raviolios, 15 Ounce Cans (Pack of 12)]

[Barilla Pasta Sauce Variety Pack, 24 Ounce Jars, 4 Count]

[Ragu America's Favorite Pasta Sauce Traditional Old World Style Sause 2 Pound 13 Ounce Value Jars (Pack of 3)]

[Barilla Spaghetti Pasta, 32 Ounce Boxes (Pack of 6)]

[Campbell's Chunky Classic Chicken Noodle Soup, 15.25 Ounce Microwavable Bowls (Pack of 8)]
-This product has a drop down that has all the other campbell soups in bulk too, just make sure it still says Prime after you've selected.

[Campbell's Chunky Healthy Request Sirloin Burger with Country Vegetables Soup, 18.8 Ounce Cans (Pack of 12)]

[Campbell's Chunky Creamy Chicken & Dumplings Soup, 18.8 Ounce Cans (Pack of 12)]

[Campbell's Homestyle Healthy Request Mexican-Style Chicken Tortilla Soup, 18.6 Ounce Cans (Pack of 12)]

[Campbell's Chunky Roadhouse Beef & Bean Chili, 19 Ounce Cans (Pack of 12)]

[Maruchan Ramen Noodle Soup, Chicken Flavor, 3 oz, 36 Packs]

[Stove Top Stuffing - (6) 8 oz. pouches]

[Bisquick All Purpose Mix, 80 Ounce]

[Mestemacher Bread Whole Rye, 17.6-Ounce (Pack of 6)]

[Mestemacher Bread Three Grain, 17.6-Ounce (Pack of 6)]

[Jiffy, Corn Muffin Mix, 8.5oz Box (Pack of 6)]

[Ortega Flour Tortillas, 14.3 Ounce (Pack of 12)]

[Ortega Tortillas, Whole Wheat, 16 Ounce (Pack of 12)]

[Idahoan Mashed Potatoes, Four Cheese, 1.5 Ounce (Pack of 12)]

[Sun Maid Natural California Raisins, 32-Ounce (Pack of 4)]

[Libby's Organic Cut Green Beans, 14.5-Ounces Cans (Pack of 12)]

[Libby's Organic Sweet Peas, 15-Ounces Cans (Pack of 12)]

[Libby's Organic Whole Kernel Sweet Corn, 15-Ounce Cans (Pack of 12)]

[Libby's Fruit Mix -chunky In Pear juices Concentrate, 15-Ounce Cans (Pack of 12)]

[Libby's Organic Dark Red Kidney Beans, 15-Ounce Cans (Pack of 12)]

[Libby's Organic Pinto Beans, 15-Ounces Cans (Pack of 12)]

[Sylvia's Collard Greens, 14.5 Ounce Packages (Pack of 12)]

[B&G Foods Ortega Black Beans, 15-Ounce (Pack of 12)]

[Old El Paso Refried Beans, Fat Free, 16-Ounce (Pack of 12)]

[Nishiki Premium Rice, Medium Grain, 15-Pound Bag]

[Botan Musenmai Calrose Rice, 5-Pound Bags (Pack of 4)]

[Dynasty Jasmine Rice, 20-Pound]

[Carnation Breakfast Essentials, Rich Milk Chocolate Powder, 10-Count Envelopes (Pack of 6)]

[Quaker Instant Grits Flavor Variety 50 Pack Variety Value Box]

[Golden Grill Russet Hashbrown Potatoes(48 servings)]

[Quaker Instant Oatmeal Packets Variety Pack, 52-Count]

[Pop-Tarts Toaster Pastries, Frosted Strawberry, 36-Count Box]

[Kellogg's Pop-tarts Frosted Toaster Pastries, 24-Strawberries & 24-Brown Sugar Cinnamon-, 86 Ounce]

[Rice Krispies Toasted Rice Cereal, 18-Ounce Boxes (Pack of 4)]

[Quaker Chewy Granola Bar, Variety Pack, 8-Count (Pack of 6)]

[Nature Valley Crunchy Granola Bars Oats 'N Honey, 96-Count]

[Nutri-Grain-Kellogg's Cereal Bars Variety Pack, 48-Count]

[Peter Pan Creamy Peanut Butter, 40-Ounce Jars (Pack of 3)]

[Jif Creamy Peanut Butter, 48 Ounce, 2 count]

[Planters Peanut Butter Crunchy, 28 Ounce (Pack of 4)]

[Planters Natural Creamy Peanut Butter, 26.5 Ounce (Pack of 4)]

[Nutella Chocolate Hazelnut Spread 35.3oz Jar]

[Welch's Concord Grape Jelly 2 ~ 32oz Jars]

Other Stuff:
[Hormel Compleats Meals - VARIETY FLAVORS (6 - 10 Ounce Microwavable Bowls) - Beef Stew, Meatloaf, Roast Beef, Spaghetti, Chicken Alfredo, Turkey & Dressing]

[Heinz Ketchup, Relish and Mustard Picnic Pack, 3 Bottles]

[Heinz Tomato Ketchup Jug, 114 Ounce]

[McCormick Taco Seasoning Mix, 24-Ounce Unit]

[Tone's Spices Taco Seasoning Traditional Blend for Mexican Dishes - Net Weight 23 oz]

Addon items (Free shipping with Prime for orders over $25!)
[Cheerios Cereal, 21 Ounce (Pack of 2)]

[Honey Nut Cheerios Cereal, 21.6 Ounce (Pack of 2)]

[Cinnamon Toast Crunch Cereal, 23.6 Ounce (Pack of 2)]

[Raisin Bran Crunch Cereal, 18.2 -Ounce Boxes (Pack of 3)]

[Planters Peanuts, Dry Roasted, Lightly Salted (Bonus Pack), 20-Ounce Packages (Pack of 2)]

[Hellmann's Real Mayonnaise, 30oz]

[Kraft Mayonnaise, 30-Ounce Jars (Pack of 2)]

[French's Classic Yellow Squeeze Bottle Mustard 14 oz]

[Heinz Tomato Ketchup, 38 Ounce Bottle]

[Planters Creamy Peanut Butter Jar, Natural, 15 Ounce]

[Domino Premium Pure Cane Granulated Sugar 4lb Bag]

[Pillsbury Best All Purpose Flour, 5 Pound]

[Morton Iodized Salt 26oz]

[Church & Dwight #01110 16oz Arm & Hammer Baking Soda]

[Morton's Salt, Mccormick Pepper Pack, 5.25-ounce Shakers]

u/Celt42 · 1 pointr/Random_Acts_Of_Amazon

Thanks for the contest!

These Miracle Berries are something that I think are awesome and would love to try. You eat what's supposed to be a single, kind of bland berry, and for the next 1/2 hour to 2 hours things that are sour taste sweet. Eating a whole lemon is supposed to taste like lemonade, a strawberry will taste like it's been dipped in sugar.

I love to knit and this knitting pattern book has some gorgeous patterns in it. Pretty small audience to be able to brag about to though. =)

I think I'll come back later and add another three in a separate post. I'm just not doing this contest justice this late at night.


u/inigid · 1 pointr/Cooking

We regularly make pizza using either this or this as the recipe for the dough. The pizzas are wonderful.

Don't worry too much about getting 00 flour - as other's have mentioned Bread Flour works fine. We buy 20kg sacks at Costco for less than $15 a bag.

No need to roll out the dough. It will look (and taste) much nicer if you just form the dough balls with your hands into somewhat circular shapes.

  1. Flour your hands and the dough
  2. Hold the ball of dough in your left hand
  3. Pull the edge of the dough toward your right hand a little.
  4. Rotate the dough and keep pulling/rotating until it forms a disc.
  5. As the disc of dough gets bigger start spreading your left hand fingers apart to suspend the disc of dough.
  6. When the disc gets really big, just let it flop over the back of your left hand.
    (Professionals who do this a lot will spin the dough in the air but it's not necessary)

    Don't worry about some areas being a little thicker or the shape not being perfect - it makes it all the more authentic. Just try not to get massive holes.

    For the tomato sauce do what the Italians do - use high quality canned tomatoes. Don't use pre-made pizza topping out of a jar though!

    I suggest Pomi, Muir Glenn or the really nice ones like these.

    High quality canned tomatoes can be much better than using fresh tomatoes (especially for the base topping of a pizza) because each tomato is picked at exactly the right time for canning. They are almost guaranteed to be much more flavorful and uniformly consistent than supermarket fresh tomatoes. You should of course use fresh tomatoes for the toppings but that's a different thing.

    Anyway, for the sauce what I do is:

  7. Chuck the can of (chopped/crushed) tomatoes in a small sauce pan
  8. Add a 1/2 tablespoon of Italian herb blend (Basil, Oregano, Thyme, Marjoram, Rosemary)
  9. Add salt, black pepper and a teaspoon of sugar (to taste)
  10. Reduce this mixture on a low heat for an hour (or until it is thick)
  11. Puree with an immersion blender if necessary
  12. Brush the dough you made with olive oil
  13. Spoon on a couple of tablespoons of sauce and brush to coat the center of the dough.
    Make sure not to put a lot.
    It should be quite thin with a couple of slightly thicker areas for variation.

    Remember, when making pizza LESS IS MORE for the toppings. So don't go piling tons of stuff on top. If you do that the toppings steam instead of baking which tends to make them bland and unappetizing.

    For a 12 inch pizza I generally sprinkle a handful of red onion slices, four slices of good quality mozzarella and maybe some Chorizo or Pancetta.

    Bake in a regular oven on your tile/stone at the highest setting (450 - 550F) for around 6-12 minutes. Sorry I can't be exact, it depends too much on the dough and toppings. You'll quickly get the hang of when it is ready.

    Eat it
u/redyellowand · 3 pointsr/EatCheapAndHealthy

Hope everything gets worked out with your pupper 💖

Some non-canned-tuna/spam suggestions:

Don't know how much you like tofu, but a box of 12 12oz tofu is like $23--Mori-Nu Silken Tofu, Extra Firm, 12.3 Ounce (Pack of 12) Split it into 6oz portions.

Lentils are delicious. There's a Lebanese red lentil soup recipe I like, or I made a mujadara recipe using brown rice and green lentils and had enough servings for days.

Someone mentioned those Spice of India (or whatever, they come in yellow packages) and those are pretty good.

Almonds are one of my absolute favorite snacks.

Buy a bag of rice and that should keep you going for a while. Or pick up a different grain by Bob's Red Mill.

u/lprubinSC · 2 pointsr/vegan

I recommend checking out Amazon. They have tons of great vegan products for excellent prices. If you have or can get access to a friend/family member's amazon prime account, you also get free two day shipping which helps keep the price down.

For example, I love TVP to replace ground beef in things like Chili, Bolognese tomato sauce, and taco filling. It's packed with protein and really filling:

Here is a 12 pack of silken tofu for under $2 a pop.

This stuff is pretty addicting:

u/SnapHook · 1 pointr/RandomActsOfGaming

I try not to snack at home. But at work I keep a bag of trail mix in my desk drawer for that quick boost of energy in the early after noon. Plus I got off the coffee/red bull train and went with brewing my own black tea/lemonade mix. Large amounts of caffeine have been fucking my stomach up lately. Black tea has a surprisingly large amount of caffeine in it but its not enough to fuck with my stomach. I basically make a big batch in the morning then drink it throughout the day.

If I must really get my snack on... I fucking love dried mangoes. Specifically this brand. I usually get them cheaper At Costco. This brand is just sweeter than the rest.

My gf likes to snack on toasted raisen bread and peanut butter. It's good too.

Edit: oh yeah, i'ld like to try out for any game NOT from the ea humble bundle. I just bought that bundle And gave away the extras here.

u/grantgrantly · 4 pointsr/seriouseats

This is an impossible question, but...

The cakes and cookies and pies are all fantastic, but I would highly recommend one of the supermarket snacks, because what other cookbook can teach you how to make those? My favorites have been the animal crackers (must buy freeze-dried corn), Fig Newtons (must buy dried figs, an orange, and applesauce), Rice Krispie treats (must buy corn syrup and gelatin and obviously Rice Krispies), Lofthouse cookies (must buy heavy cream and bleached cake flour), oatmeal cream pies (must buy dried apples and, if you want to make her filling for them, gelatin and corn syrup), and Nutter Butters (no out-of-the-ordinary ingredients! Unless you count peanut butter.).

I could go on and on as I've made over half the recipes and they're all amazing, but these have been my favorites.

u/asquier · 12 pointsr/trailmeals

They make freeze dried tofu, but I think it tastes like cardboard sponge.

This shelf stable tetra-pak silken tofu, on the other hand, is great! I use it at home in soups or stir fries. It may be a bit heavy for lightweight backpacking...but so is beer, and I bring that 🙃.

u/eggboys · 1 pointr/vegan

You don't have to eat plain to save money. Just make your own food. Making your own meat substitutes is way cheaper.

This can of vital wheat gluten is $22 for 45 servings. This four pack of beans is $18 for 64 servings. This pack of tofu is $21 for 48 servings. That's 157 servings of protein for $61. Lentils are crazy cheap as are oats, whole grain pastas and breads. Flax seed is cheap (gives you your omega-3s and works as a binder in recipes). Nutritional yeast is sold pretty cheap in bulk sections in some grocery stores as well.

Frozen fruits and veggie are sometimes cheaper than the fresh stuff. I live in CA so I can get some pretty cheap fresh produce. A lot of vegan cooking involves some planning. For example I always keep cashews soaking in the fridge for when I may need a creamy or cheesy sauce.

u/madmaxturbator · 618 pointsr/AmItheAsshole

did you put these in there?

you're obviously the NTA here. legally you might actually get into trouble at least here in the US? I am not sure.

but fuck that, this douche bag grabbed TWENTY of your nerds to guzzle down? it's a good lesson for all your stupid friends to not grab stuff without asking first.

I am consistently generous with friends - I will happily give away my sandwich at lunch if a buddy's hungry. but if you paw at it, or take it without my permission then fuck off.

u/kill_dano · 2 pointsr/fasting

I based my electrolyte soup on the Snake Juice guy's recepie as posted on the front page of his website. Changed it to suit me better. the sodium coems from Chicken boullion

Added curry powder for taste

I also add some nutritional yeast, for no real reason other than giving me some low low calorie nutrition and a tiny amount of protein. Plus it's what that world record fasting guy was taking for a year of fasting.

Then also like to add cayan peper or hot sause. Then I add all the stuff in the reciepie like Lemon, lime juice, baking soda, apple cider vinager, potasium (no salt)

It ends up tasting like spicey soup. I heat it to 140 degrees in a water kettle before drinking.

Fuck it, here's my detailed instructions:

Start with 3qt of water

Add all this:

2 or 3 tbs Chicken/Tomato Boullion (start w 2 and add more if you want or don't get the shits, also consider the amount of water or diet drinks that you drink and make you piss out your salts)

1 tbs Baking soda

1 tbs No salt/Potasium

2 TBSP Nutritional Yeast

4 TBSP Lime Juice

4 TBSP Lemon Juice

6 TBSP Apple cider vinager

1 TBSP Curry powder

Spicy shit to taste.

heat it to 140 degrees. Drink slowly and as much as you feel like. I end up drinking all of it like every 2 days and a half. It does seem to cause me to retain water weight, but who cares. Remeber if the scale stops moving it's probably water and it will catch up, just go by how your body feels and how your clothes fit. The scale is not a good short term measure of success.

u/Moonstrucken · 2 pointsr/Random_Acts_Of_Amazon

If he likes coffee there's a good mug.

in case he needs a hug there's a friend to love.

Goodies always sweeten up a wishlist. If Robert isn't a Harry Potter fan, there's always Galaxy suckers to suck the life out of the universe or a nice display of suckers that are too pretty/awesome to eat.

If those don't have you sold, I've got nothing and here's a few organic bananas

u/musubimouse · 4 pointsr/Hawaii

I don't see it on the Hawaiian host website. I usually see regular dried mangos like the Filipino 7 d dried mango or the jar of li hing mango from sam's club.

Island princess sells dried green mango, their macadamia nut's are so-so but the choco mochi is pretty good.

u/retailguypdx · 3 pointsr/MimicRecipes

I'm quite sure it is NOT what they use, but I'm quite fond of Truffle Zest as a way of adding truffle flavor to things. It's a much nicer flavor than most of the "truffle oils" out there.

u/Reno411pain · 5 pointsr/microdosing

Theres also candied ginger that is easy to snack on and isnt as harsh as ginger root. Ive also found eating a peanutbutter and jelly sandwich or just any food before mushrooms helps with the upset stomach. Good luck!

u/Kaalisti · 1 pointr/fungus

I use this stuff:

Sabatino Tartufi Truffle Zest Seasoning, 1.76 Ounce (Pack of 1)

It's STRONG and you can use it to make truffle-whatever. I add it to my steak rubs for that extra earthy umami deliciousness, and I've made truffle mac-and-cheese that was to die for. I also add it to many savory dishes like stew and hamburgers. You really can't go wrong with this stuff, so I've never felt the need to actually find truffles online.

If you do go the actual truffle route, try to look for USA truffles out of Oregon or Washington, they're nearly as good for a fraction of the price. If you happen to be near Seattle, I've seen them for sale at Pike's Place Market (where they toss the fish.)

u/Lazerlord10 · 4 pointsr/3Dprinting

Sure thing! It's only $10 per kilogram, too! It doesn't have very good structural capabilities, and the diameter of the filament is a bit inconsistent, but it works great!

u/bethster2000 · 1 pointr/EatCheapAndHealthy

Invest in a bottle or two of this. I get ours from Amazon. We use it on everything. It adds a delicate, indescribable, umami sort of flavor.

It will pay for itself with the first dish of deliciousness, and a little bit goes a very long way.

And it's fabulous on popcorn.

u/imatmydesk · 2 pointsr/Random_Acts_Of_Amazon

Here. Hope that helps!

u/franciswsears · 2 pointsr/atheism

Suicide bombers are blameless. Who wouldn't blow themselves up for not one, not two but seventy two white raisins? That shit is worth like 17 cents an ounce!

Plus you don't need to digest in paradise, you can just poop them out and re-eat them ad vitam æternam.

u/edge231 · 9 pointsr/3Dprinting

Fresh Organic Bananas Approximately 3 Lbs 1 Bunch of 6-9 Bananas

(Also lol on the price do people really buy this shit?)

u/cakeless · 2 pointsr/hermitcrabs

Karen's Naturals Just Corn, 4 Ounce Pouch (Packaging May Vary)

The link for corn. Although still not super nutrious, it's atleast another easy thing to feed them as it doesn't mold quickly and its soft and easy to eat.

u/Hermitia · 3 pointsr/IndianFood

You want golden raisins. As the name implies, they are a wonderful golden yellow. They are easily available in grocery stores in the US (Sunmaid sells them in my area, along with the regular ones). Try a google search for your locale!

If all else fails, Amazon's got you

u/Vrassk · 1 pointr/ShittyGifRecipes

So those all sound great your antidote about your sisters rice reminded me of my own rice, I use this stuff when making rice, tomato bouillon with chicken its pretty much a jar of ramen packet seasoning. I use it for alot of stuff but definetly rice.

u/MesozoicBloke01 · 10 pointsr/GODZILLA

Amazon sells them in bulk for a fairly good price.

Here you go:


u/mojo87 · 1 pointr/Flipping

I'm really interested in getting into flipping. Right now I live in the Philippines but originally I'm from the US.

I can buy these for $1.70 per bag in the Philippines.

Do you think that this would be a sound idea? Would I be better off shipping in bulk to someone in the US and let them handle the domestic shipping for a cut?

u/BTSavage · 3 pointsr/food

I love me some Pomi Tomato products. They have strained, crushed, and whole tomatoes in a BPA free box. They're damn good!

u/atlastrabeler · 24 pointsr/quityourbullshit

30 bucks for 20 berries.
It was fun to try

Edit: more like $50 now. I didnt notice they boosted the s/h fee. It's cool but not $50 cool

u/Stridyr · 1 pointr/Vive

I recommend candied ginger for the nausea. Two or three pieces will do you for 3-4 hours.

u/texminn · 5 pointsr/Cooking

Not in this case...Caldo de Tomate

u/moirethe · 1 pointr/cookingforbeginners

This one has similar ingredients to the rice my family makes. I've seen other recipes with chicken bouillon or chicken stock, but we always use this tomato bouillon with a hint of chicken.