(Part 2) Reddit mentions: The best fresh pproduce

It's a little over hyped. It's just red dulse. The "tastes like bacon" was just a method of preparation. When cooked in a salty, smokey, crispy way, it can be used like fakin' bacon. The researchers actively gave reporters bacon'ed pieces so that they could shamelessly ride the internet hype train into convincing people to do what's delicious and good for them. You can order dried dulse online and rehydrate it really easy. Like this stuff on amazon. It's great in soups and salads, and has a great fishy / oceany flavor that some people who were seafood junkies might miss. When crispy, it's a little bacony, and there are recipes to guide you in that.

TL;DR It's good, and super healthy. Everyone should eat more sea vegetables. There is no special strain of bacon-flavored dulse though. It's a recipe on a more common (ish?) product.

I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.

I also had to trim a decent amount of silverskin from one of them.

That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.

Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.

The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.

I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.

Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.

I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.

I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!

> nd ground chili powder. I'm not pro-level enough to grind my own spices, other than pepper. I don't use cilantro in chili but I do love it for other things. The cocoa and coffee add background depth, they aren't really upfront flavors. I generally whisk some cocoa powder into some leftover black coffee from that morning's breakfast and stir it in after some of the other (beer usually) has been absorbed/cooked down. Good luck with it. I won 2nd place in the only chili cook-off I have ever entered with this chili. I cooked the beans the night before from dry, no cans, and pureed 3/4 of them to add body to the chili, and kept the other 1/4 whole. You could change that ratio if you like more whole beans in yours. I do but thought that the judges might not.

Another step beyond, but still fairly easy, is to take a giant spoonful of a Mole Negro paste or something like that. I do that and a whole can of chipotles in adobo for my pressure cooker chili, and it always turns out with a way greater depth of flavor than just chili powders.

Well for gift one, it may seem odd, but I realllly want these lychees. It's one of my boyfriend's favourite fruits(and mine too!), and it is so hard to get where we live. This would be fantastic. Especially since it's only a seasonal thing, I don't know when I would get a chance to get them again. And then, I could even grow them from the seeds left when we eat them!

Gift two, I'd have to say this tea. It looks so heavenly... C'mon...Gimme. :P

As always, rasta is so very lovely (and le movie shipped yesterday!), and 186394, I can only imagine how glorious you must be today. :)

Every holiday season, I make my own raspberry cheesecake cookies. I actually came up with this recipe by myself and have gotten good reviews from my family and coworkers. It's a bit different than Subway's raspberry cheesecake cookies but I think they taste more like the real thing.

Also this is my first time posting this recipe ANYWHERE so if you guys want to try it out and tell me what you think, I'm all ears!

You need:

• 1/2 of an 8oz cream cheese, softened (4 oz)
  
• 1/2 cup unsalted butter, softened (usually an entire stick)
  
• 1 bar white baking chocolate, melted - I usually use a 6oz bar but I've used more and less with no noticeable change in texture, only a bit stronger white chocolate taste
  
• 2 and 1/2 cup white all purpose flour
  
• 1 and 1/4 cup white sugar
  
• 3 egg yolks
  
• 1 tsp vanilla extract
  
• 1 tsp baking soda
  
• 1/2 tsp cream of tartar
  
• 1/3 to 1/2 cup raspberry baking chips, I use these
  
  First off, credit where credit is due: I modified this from this sugar cookie recipe.
  
  Steps:
  
  
• Combine softened butter and cream cheese until evenly mixed. Stir in melted chocolate and sugar. Mix this thoroughly!
  
• Add egg yolks and vanilla.
  
• Add flour, baking soda, and cream of tartar. Mix.
  
• Gently mix in your raspberry chips. Depending on how cold your dough is, it might be a bit difficult to mix them evenly.
  
• Let chill in fridge for ~30 mins.
  
• Preheat oven to 350F and grease some cookie sheets.
  
• Shape into walnut-sized balls, flatten slightly and lay on cookie sheet. Leave about an inch between dough balls.
  
• Bake for 8-11 minutes until they begin to turn golden. In my experience they cook much slower on dark, nonstick cookie sheets than aluminum ones.
  
  This makes a soft, dense sugar cookie with a slightly crunchy cracked top. They stay soft if you keep them in an airtight container, though I wouldn't let them sit for too long since they do have quite a bit of cream cheese in them which I imagine would go bad.
  
  Hope you ladies enjoy!

My family and I live in Colorado Springs about 10 miles away from the Garden of the Gods, where we all spend a lot of time, hiking, climbing and just enjoying the beauty of the mountains. These would be great to take a long with us, as they are light weight, tasty and a good boost of energy :)

I've done my Carbonara recipe for 6 persons already, so 10 should also be possible if you split to more pans to do the bacon frying (I already had to use 2) and later the mixing of the pasta with the bacon/grease and later the egg mixture.

You'll definitely want to use more pans as you need your bacon to really fry and leave residue in the pan, which it won't as easily if you have too much bacon in 1 pan.

In my personal recipe I use Pecorino Romano (tastes better than Parmigiano and is the authentic one for the recipe), red onion, garlic paste (I don't really bother with fresh garlic anymore), cognac to deglaze and a slightly thicker nr. 12 spaghetti by De Cecco.

My recipe is:

• Put on a big pot of water and season generously
  
• Find some good strips of bacon, about 3 to 4mm thick, with a nice amount of fat, about 20% (I use about 75gr of bacon per person)
  
• Cut the bacon in pieces of 1,5cm wide and place them flat, in a single layer, in your pan/skillet to brown and render out some of the fat (no need to put in oil yet)
  
• Season with some salt and pepper, but not to much. I tend to just put 'fleur du sel' and a pepper grinder on the table to let people season it afterwards to their liking. I for example like a lot of pepper.
  
• While the bacon is browning on the first side you have time to cut some red onion into small cubes (about 1 small red onion per 2 people)
  
• Once the onion is cut and the bacon is brown on one side you can flip over the bacon pieces, again keeping them in 1 layer and flat.
  
• This should also be the time that your water is boiling and you can put in the pasta to cook and still have enough time to get the sauce made in time. I use about 135 grams of dry pasta per person (on a diet) and cook it for 1 minute less than indicated on the package as it will continue to cook a bit while you're tossing it in the sauce.
  
• Again season a bit and after a minute add a bit of oil, the onion and garlic paste to taste and stir a couple of times and bring the heat down a bit
  
• While the onion is getting glazed you can make the egg mix
  
• I use 1 complete egg per person, whisk them and then grate in Pecorino bit by bit, each time whisking until I get a thick consistency (not lumpy, but also not runny) that will be thinned out again by the bacon grease and the leftover water that clings to the drained pasta
  
• Once the bacon is browned on both sides and the onion is getting translucent you can deglaze the pan by putting in some Cognac and lighting it on fire (which is easy on a gas stove like mine) and stirring. This will loosen all the nice brown bits stuck to your pan which will release a lot of flavour and make your sauce brown for now (which will change again later).
  
• You can leave this on a low heat.
  
• Once the pasta is cooked, remove your bacon and onion pans from the heat and drain the pasta well (but do not rinse).
  
• Divide the pasta over your pans and stir through the bacon and onion mix well, coating the strands in the grease.
  
• Divide the egg and cheese mixture over the pans and stir in quickly and thoroughly. This should give you a silky and flavourful sauce.
  
• Serve and eat immediately
  
  This is my go to recipe when I want to eat well, but quickly, as it can be made in about 20 minutes.
  
  Edit: just made it tonight: Carbonara

I feel the "abs are made in the kitchen" mantra does not apply to me.

​

I've been unable to weight train or exercise meaningfully for 2 months because I'm recovering from a slipped disc in my back. That said, I walk / hike / lightly cycle all of the time — about 3x per week. I weigh about 178 lbs at 5'11. I have decent muscle mass, but plenty of average bodyfat distributed around my upper torso.

Yet... my diet is impeccable, or so I thought. Maybe I'm totally off-base, or it's just not working for me... but I just don't seem to shed body fat. It seems like my body vigorously holds onto it even while my muscles decline.

I essentially intermittently fast. I only eat between the hours of 4—8 PM, typically one large meal with some bits around it. Here is my diet.

​

• I eat zero processed food. No grains, no bread. I do eat rice. I've stopped eating potatoes and sweet potatoes (always gives me gas).
  
• I purchase only 95% organic ingredients from Whole Foods near my house.
  
• I only use organic extra virgin olive oil to cook with, as well as organic ghee. I do not cook with butter.
  
• The only spices I use are: salt, pepper, turmeric, chili powder, garlic, minced onions, vindaloo.
  
  ​
  
  
• Every single day I eat a full serving of sauteed organic leafy greens, I rotate between stuff like https://www.amazon.com/365-Everyday-Value-Organic-Spring/dp/B074H57S5G and the Super Greens, or spinach/arugula blends, etc. All I do is cook them with olive oil or ghee for a few minutes.
  
• I always additionally cook some bok choy, scallions, or asparagus.
  
• I always have about 3 pasture raised chicken eggs, scrambled with salt and pepper.
  
• I always have an additional organic grass-fed protein from a great local farmers market. Either ground beef, ground pork, lamb chop, etc. I also sometimes have these frozen patties from Tribali which range from chicken to beef: https://tribalifoods.com/
  
• I sprinkle in some organic sesame seeds for texture.
  
• Some days I'll cook 1 serving of white rice on the side.
  
  ​
  
  I typically then have a few little snacks around the meal, depends on the day. Sometimes I'll crack open a young coconut and eat the meat. Other times I'll eat those Oven Baked cheese snacks from Trader Joes which are high in protein (https://www.traderjoes.com/fearless-flyer/article/4847). I usually have a few bites of 85% or even 90% dark cacoa/chocolate.
  
  I mean... this is pretty lean, I'd say. I really try to emphasize leafy greens and quality proteins.
  
  But I just don't... have abs. I've been eating like this for at least 3 months. What am I doing wrong?

Congrats on your new job!

I think you would enjoy Philippine dried mango! It's a delicious snack.  https://www.amazon.com/dp/B000Q5NSAS/ref=cm_sw_r_cp_apa_Gndqzb70JZB0S OR perhaps you'd enjoy this refreshing rose water spray. https://www.amazon.com/dp/B001U2BUJW/ref=cm_sw_r_cp_apa_ZvdqzbWSVZHFS

I'd appreciate this set of circular knitting needles. I'm antsy to start making my own socks! https://www.amazon.com/dp/B01EW5V38Q/ref=cm_sw_r_cp_apa_YtdqzbNM8R3TQ

Not too familiar with military constraints but maybe you can find a way to get [dried Shiitake](http://www.amazon.com/Havista-Dried-Mushrooms-Shiitake-8-8-ounce/dp/B007RAM93C/ref=sr_1_6?s=grocery&ie=UTF8&qid=1377297199&sr=1-6&keywords=dried+shiitake
) and other dried veggies as was suggested on the thread.

I know in many Asian markets, especially ones like Daiso (Japanese Dollar Store) has a lot of stuff like this that maybe you have sent over.

Good luck!

Yes.

YMMV, but I have even seen these in conventional supermarkets in my area:

http://www.amazon.com/Pomi-Chopped-Tomatoes-26-46-Ounce/dp/B0005ZVOR8/ref=sr_1_2?ie=UTF8&qid=1404998109&sr=8-2&keywords=pomme+tomatoes

In co-ops, health food stores, etc I've also seen other brands like Amy's now using BPA free cans. They have pull top lids so they are easy to recognize.

Sweet Pepper slices

Here’s the brand I buy in my local supermarkets

Tallarico's Sweet and Sassy Pepper Strips

https://www.amazon.com/dp/B004V4JDZ4

And a hoagie shop sized jar

Sweet Pepper Strips

https://www.amazon.com/dp/B0017HGVTE

Pretty common condiment in Philly. They’re basically bell peppers brined in sweet liquid.

I have used my excellent sleuthing skills to discover your gift. My methods were 100% foolproof. I have no doubt that this is your gift.

Based on your activity in /r/yamaddicts, your gift is as follows:

• 1 of these
  
• 1 of these
  
• 3 of these
  
• 2 of these
  
  Seems a little odd to buy these used, but whatever floats your boat... And let's not forget the accessories!
  
  
• This
  
• And this!
  
  ;)
  
  Happy birthday!

I ordered these: http://www.amazon.com/gp/product/B001PB801Y/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I don't have a lot of experience with dates, but they were delicious. I didn't eat them fast enough and fear they are starting to go bad. I have kept them in the refrigerator and ate about 6 a day(I am trying to lose weight, so I can't binge out on them). I am currently drying the remaining ones in hope that it preserves them a little longer.

I know! My running has improved. I went on a fast paced 5k the other day and PRed. I just keep getting stronger, faster, and recovery is an hourly thing rather than a daily thing. Good work to you my friend!

Li hing powder:
http://www.amazon.com/Asia-Trans-Co-Hing-Powder/dp/B0089PWCOK/ref=sr_1_3?ie=UTF8&qid=1368214465&sr=8-3&keywords=li+hing+powder

You can also get stuff like gummy bears, sour patch kids and dried fruit with li hing powder on it. My favorite is the preserved plums:

http://www.amazon.com/Sweet-Preserved-Dried-Plums-Ounces/dp/B008BXHX30/ref=sr_1_6?s=grocery&ie=UTF8&qid=1368214598&sr=1-6&keywords=li+hing+mui

Definitely worth trying of you're interested in experimenting with new things :-) BF is from Hawaii and I've never even heard of this stuff prior to meeting him.

Okay, I don't think I have tried this yet, but I absolutely love the mango tamarind and mango balls of the same brand. <3

Will try this when I see one! I think this is from Cebu(?) and here in Manila I only see the mango balls in the supermarkets.

Edit: here are their other products! Haha can't wait to try the dried green mangoes.

Pillowy soft on the inside, delicious all the way through. Mmm....buns.....

Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.

Ingredients:

14 g whey protein isolate (source)

57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))

118g resistant wheat starch (source)

42g vital wheat gluten (source)

.5 tsp xanthan gum (source)

.75tsp salt

2 eggs, at room temperature

2 tbsp butter, cut into small pieces, at room temperature

3 tbsp sour cream, at room temperature

.5c warm water

.5 tsp syrup (corn syrup, maple syrup, or honey will do)

2tsp instant yeast

Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.

The method:

Mix together the dry ingredients in a bowl, except the yeast.

In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.

Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.

Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.

Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.

Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!

Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs

I had trouble finding anything so decided to grow my own. It's super easy. I bought seeds, mason jars (though you only need a couple), and sprouting lids from amazon.

Couple tablespoons in a jar, soak in the dark for ~12h, then drain, rinse, toss so they adhere to the side of the jar, and then leave the jar lid-side-down on a plate on the counter, rinsing and tossing once or twice a day.

Once they're thoroughly sprouted, I move them to the fridge and continue to rinse daily - they last for a good few days before they start to develop a bit of a slimy texture. Surprisingly good on breakfast cereal!

Couldn't find it locally so amazon -Ordered tea from amazon as I could not find it in any store https://www.amazon.com/gp/product/B00Q75IJ0A/ref=oh_aui_detailpage_o02_s01?ie=UTF8&th=1

The acidity of the starter was not enough to change the color and it was a six hour 3 turn rise. But you are right, I looked up the company Wild Hibiscus Flower Company, and that exactly what they promote also with their other products. Color changing cocktails once you add the lemon or lime or whatever acid it may be.

Here's some junk:

Mouth exerciser: https://www.amazon.com/Demarkt-exerciser-Functional-Silicone-Anti-wrinkle/dp/B07F9VW6TQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1536499569&sr=1-1&keywords=mouth+exerciser

State of Minnesota cookie cutter: https://www.amazon.com/State-Minnesota-Cookie-Cutter-Inches/dp/B078RTG4QW/ref=sr_1_37_sspa?s=kitchen&ie=UTF8&qid=1536500588&sr=1-37-spons&keywords=cheese+cutter&psc=1

Variety pack of google eyes: https://www.amazon.com/Variety-approx-1120-Plastic-self-adhesive-Assorted/dp/B01LGSAZXQ/ref=sr_1_11_sspa?ie=UTF8&qid=1536500356&sr=8-11-spons&keywords=big+of+googly+eyes&psc=1

Blue Flower Tea - turns pink with lemon juice or other acidic liquids. Fun/cool effect cocktails, etc. https://www.amazon.com/dp/B00Q75IJ0A/ref=sxr_rr_xsim_1?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=9ddc66f6-9fc0-49ff-b2fa-06a39d9859e6&pd_rd_wg=Du1v6&pf_rd_r=RH73YSWD64YHW2Q2N6JP&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_i=B00Q75IJ0A&pd_rd_w=zNZhr&pf_rd_i=blue%2Btea&pd_rd_r=ab2f941c-08f4-4052-9a6d-0b1d33395d8b&ie=UTF8&qid=1536500007&sr=1&th=1

Glass Sphere for cool photography: https://www.amazon.com/Photograph-Suncatchers-Microfiber-Decorative-Photography/dp/B078TJ88CP/ref=sr_1_17?s=lawn-garden&ie=UTF8&qid=1536499821&sr=1-17&keywords=bag+full+fun

Goldfish in a bag earrings: https://www.amazon.com/Acamifashion-Goldfish-Dangle-Earrings-Jewelry/dp/B076HG3CD7/ref=sr_1_5?ie=UTF8&qid=1536500223&sr=8-5&keywords=funny+ring

It's the butterfly pea tea syrup I made. I used specifically this brand: https://www.amazon.com/dp/B00Q75IJ0A/ref=cm_sw_r_cp_apis_1498682866132

The tea/syrup is a deep blue. The citrus in the drink turns it purple.

Just buy it online, i get this one https://www.amazon.com/Anthonys-Gluten-Natural-Protein-Friendly/dp/B07V8169YS/ref=mp_s_a_1_3?keywords=vital+wheat+gluten&qid=1566921833&s=gateway&sr=8-3