Reddit mentions: The best fresh vegetables

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

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 galangal...no. 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 stuff...it'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

Massaman

Panang

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!

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 camelcamelcamel.com 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.

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.

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.

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

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

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.

did you put these in there? https://www.amazon.com/Sonoran-Spice-Carolina-Reaper-Pebbles/dp/B07BGVF61B

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.

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 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!

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.

truffles instead of salt?

This is not cheap, but you only use like 1/4 tsp per serving...

http://www.amazon.com/Roland-Black-Truffle-Cream-2-8-Ounce/dp/B001EO7IBU/ref=sr_1_1?ie=UTF8&qid=1332372293&sr=8-1

I received some as a gift and it definitely works in eggs...

SEAWEED SNACKS! You can find them VERY cheaply in Asian markets or very accessibly (but pricier) in fancier grocery stores like Trader Joe's, Whole Foods, etc etc. These are my favorite: https://www.amazon.com/Tao-Kae-Noi-Seaweed-Sachets/dp/B0098UZQAC

They are soooooo effing good, and I can get them for like 2 bucks a bag. I actually prefer them to potato chips, now.

I really need to get a better camera.
_____

Dutch Oven Beer Bread - Modified from Olive and Herb

Ingredients

• 3 cups all-purpose flour (plus additional for kneading)
  
  
• ¼ teaspoon instant yeast
  
  
• 1½ teaspoon kosher salt
  
  
• ¾ cup water, room temperature
  
  
• ¼ cup + 4 tablespoons India Pale Ale (or lager style ale) I used a local Amber Ale, worked great
  
  
• 1 tablespoon apple cider vinegar
  
  Instructions
  
  Day 1:
  
  Combine dry ingredients in a large bowl and whisk together. Add to large standing mixer fitted with a dough paddle/beater blade.
  
  Slowly add the wet ingredients until the dough forms a well-combined, sticky ball.
  
  Remove the bowl from the mixer, cover with plastic wrap and set aside to rise for 12-18 hours
  
  Day 2:
  
  Cut a piece of parchment paper about 18" and lay over a large skillet. Spray with baking spray.
  
  Transfer the dough to a floured working surface and knead for about 3-5 minutes, pushing the dough out thoroughly.
  
  Shape the dough into a ball by pull the sides toward the bottom until the surface is smooth.
  
  Place on the parchment paper covered skillet, cover the top of the dough with baking spray and cover with plastic wrap. Let rise for 2 hours, or until the doubled in size.
  
  minutes prior to baking, heat oven to 500 and place the Dutch oven (with lid) in to preheat.
  
  Make a 4 inch slit across the top of the dough and lower it into the (extremely hot) Dutch oven & close the lid. Don’t worry about any parchment overhang. Lower the oven temperature to 425 and carefully place into the oven. Bake for 35 minutes, or until the internal temp of the bread reaches 210 degrees.
  
  Remove from oven and transfer to wire cooling rack.
  
  ___
  
  Roasted Pork and Tomato Soup
  
  Ingredients
  
  
• 2 teaspoons Coconut Oil
  
  
• Pork Loin
  
  
• Salt
  
  
• Pepper
  
  
• Cumin
  
  
• Hot Paprika
  
  
• 1 shot orange liquer
  
  
• 2 shots honey bourbon
  
  
• 1 cup chicken stock
  
  
• 1 cup moscato
  
  
• 1 16 oz jar of roasted peppers
  
  
• 1 28 oz can of diced tomatoes
  
  
• 1 tbsp of ground chili paste
  
  
• 1 bunch of cilantro
  
  Instructions
  
  Preheat oven to 375. Heat 2 teaspoons of coconut oil in a dutch oven on Med-High. Liberally season the pork loin with salt, pepper, cumin, and paprika. Cook until a nice crust is formed, deglaze bottom with the liqeur, bourbon, and chicken stock. Immediately cover and transfer to oven, roast for 1 hour.
  
  Remove from oven and place the dutch oven on a medium heat stove eye. Set pork loin aside and cover. Cut the stalks off of the bunched cilantro and add to the dutch oven, save the leaves for garnishing. Add the moscato, chili paste, peppers and tomatoes without draining. Cook until the cilantro stalks are tender. Immersion blend until smooth.
  
  Slice the pork and serve on top of the soup. Garnish with cilantro and corn chips. I also garnished with a quick cucumber and raddish pickle.
  

Here are some links for Porcini Mushroom Powder, Portobello Mushroom Powder, Shiitake Mushroom Powder, Reishi Mushroom Powder, and powders consisting of mixed assorted mushrooms like this five mushroom one, this fourteen mushroom one, and my favorite of the lot: this ten mushroom blend. I utilize mushroom powders in soups, sauces, gravies and dry rubs for steaks and meats. One of my favorite ways to use porcini mushroom powder is to make homemade or frozen French fries, dribble them with truffle-infused oil, sprinkle sea salt and porcini mushroom powder and grated sharp white cheddar on top. It's my own version of poutine!

Absolutely! This is a mix of different super hots.

Fresh Super Hot Peppers - Mixed Box: Carolina Reapers, Ghost, Scorpion, ETC. https://www.amazon.com/dp/B0765D3M7F/ref=cm_sw_r_cp_apa_i_1aCQDbERC9SVE

Cayenne

Sprinkle it around liberally (wear gloves and stay upwind!). I also made a HellPaste out of cayenne and petroleum jelly and slicked it on the peach “walkways”. I managed to get about half of my peaches this year as opposed to zero. They figure ways around after awhile and the cayenne blows off. For the straight powder, hubby manned a water mist bottle and wet the peaches and I dusted with the cayenne. It’ll stay stuck for a couple days at least. The wetness last night degraded it enough for the yard rats to take single bites out of quite a few, but we got a decent harvest today. Next winter we’re going to prune the now mature trees down to manageable size and build chicken wire cages. The netting did nothing. They bite through it or find tiny openings you never thought of. But the cayenne? Best repulsive effects yet. Cage your boxes though. The only other thing I had work somewhat well was a cat I had that would happily pee in my tomato beds. Smells like cat pee obviously, but the tomatoes seemed to like the extra nitrogen. Sadly that fat fucker passed away a while back so it’s me and my bag of pepper hate.

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.

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

This should do the trick.

http://www.amazon.com/POTATOES-RUSSET-FRESH-PRODUCE-LBS/dp/B007S9ULGY

You might need to isolate the potatos natural wireless waves to 5ghz for optimal performance using a mild wave converter.

This build may or may not boot, but a real money saver!

PCPartPicker part list / Price breakdown by merchant / Benchmarks

Type|Item|Price

----|:----|:----
CPU | AMD Sempron 145 2.8GHz Single-Core Processor | $29.99 @ Microcenter
Motherboard | Jetway JTA98MG Micro ATX AM3+ Motherboard | $31.97 @ Newegg
Memory | Crucial 1GB (1 x 1GB) DDR3-1333 Memory | $13.23 @ Amazon
Video Card | PowerColor Radeon HD 5450 1GB Video Card | $9.99 @ Newegg
Other| "Hard Drive"| $7.83
Other| Power Supply| $9.99
Other| Case| $0.00
| | Total
| Prices include shipping, taxes, and discounts when available. | $103.00
| Generated by PCPartPicker 2013-07-30 22:47 EDT-0400 |

[Case](https://store.usps.com/store/browse/uspsProductDetailMultiSkuDropDown.jsp?categoryNavIds=catGetMailingShippingSupplies%3asubcatMSS_B%3asubcatMSS_B_Free&categoryNav=false&navAction=push&navCount=31&productId=P_LARGE_FRB&categoryId=subcatMSS_B_Free
) : Is a quality box because only real penny pinchers use the box it ships in.

[Power Supply](http://www.amazon.com/POTATOES-RUSSET-FRESH-PRODUCE-LBS/dp/B007S9ULGY/ref=sr_1_4?ie=UTF8&qid=1375238712&sr=8-4&keywords=potatoes
) : Using all 5lbs. it may or may not work.

Hard Drive : Cheap and can be very mobile

Here is a link to the amazon page.

My assumption are these: https://www.amazon.com/Sonoran-Spice-Carolina-Reaper-Pebbles/dp/B07BGVF61B

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.

Not in this case...Caldo de Tomate

Here is a build that should be able to run CS:GO at >60fps

5 Pounds for $13 and they're even cheaper in stores

http://www.amazon.com/POTATOES-RUSSET-FRESH-PRODUCE-LBS/dp/B007S9ULGY/ref=sr_1_1?ie=UTF8&qid=1414108273&sr=8-1&keywords=potato

Apparently Amazon sells them

Here this should run any game at Xbox360 quality or higher.

Is this your camera?

Here's what was used to record this for anyone wondering.

ಠ_ಠ

(reviews)

Sorry for late reply, but this is what I got