No.13845
Accidental discovery: 1/4-cup peanuts. Coffee bean grinder until powder. 1 tsp honey. Grind more. Thick, sweet peanut butter.
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No.13846
grape jelly on hamburgers
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No.13861
Cinnamon, lemon juice, & sugar on shredded lettuce.
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No.13863
Working my way through all of the salad dressings one can use as a spread when making pan-fried grilled cheese sandwiches. So far Chipotle Ranch might be the best. going to try avocado next.
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No.13864
>>13845
You forgot 1/2 to 1 tsp oil (so you can spread it), mild-tasting like avocado oil so as to not overwhelm mild peanut buttery sweetness. Also, careful as to not burn-out the motor of the coffee bean grinder; better to grind the peanuts first and then put the powder, honey, and oil in a food processor or just mix/knead.
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No.13894
>sweet peppers
>pop top, split in quarters, dot of horseradish mustard on each bite
>munch
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No.13897
>using the combination of low heat and high heat allows you to actually cook something nice in the middle and crusty on the outside
what the fugg, i must be a brainlet since i 'rediscovered' it
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No.13899
>>13846
jelly on breakfast sandwiches
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No.13908
>>13897
Decided to experiment based on (you)r post. What I've always done: put 2-3 bags of frozen veggies (after defrosting in fridge for a few days, then leaving out on counter overnight) in a glass bowl, add a little water or vinegar, wrap in grocery bag, microwave 20-30m, eat. What I tried: putting on sheet tray and microwaving at 300F for 30m, then 400F for 15m. Worked well enough (tastier than ghetto-steaming in the microwave), though next time I'll try 325F and 450F (and play around with the times too, maybe 20m/20m), and instead of a sheet tray I'll bake them in a glass meal prep container for one less dish to wash later with the added benefit of the veggies staying hotter longer as I eat like the veggies do after ghetto-steaming.
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No.13909
>>13908
Correction: put on sheet tray and BAKE IN OVEN
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No.13914
>>13908
why in god's name are you defrosting for days and leaving your shit out overnight? it's veggies my dude. if you want quality buy fresh. frozen veg are basically only good in certain circumstances… beans, peas, anything very small and tender when fresh. otherwise bulk frozen veg is great for soups and curries and recipes where texture goes out the window, since the freezing process will do that anyway. there's just gonna be too much water leaching out of your shit to properly roast in an oven.
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No.13922
>>13914
>why frozen
Cheaper, more convenient. I was just microwaving it 'til now but I decided to try it in the oven and liked with the results. Baked produce, I agree, is better. However,
>why not produce
Much harder to eat in bulk. Have you ever tried to chow down on >2lb raw broccoli or cauliflower? Your jaw would be sore for days. It'd take forever to bake it 'til a piled plate doesn't risk another dental abscess, and I've only so much time for a somewhat proper breakfast before running out the door for pic related. tl;dr I only really get to enjoy interesting cooking on the weekends, during the work week it's all about "get that shit in me now".
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No.13923
>>13914
I'm pretty sure he's trolling. I don't think anyone is retarded enough to cook like that.
>>13922
Yeah you're a troll. GTFO
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No.13947
I've bought a small pan (20cm diameter) after using big utensils for years. It's amazing how fun it is to cook in small things when you live alone.
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No.13969
>>13923
>convenience + time-saving - some flavor/texture = trolling
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No.14071
Savoring soda. (Those are the kind of gel ice packs normally used for sore limbs.)
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No.14073
If making it, after letting it ferment for at least 24 hours (36 even better, but much longer than 2 days might be pushing it), before transferring it from the crock pot whip it up with a whisk or an immersion blender. Even if made with skim milk it ends up like it were whole.
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No.14110
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No.14115
>>14112
It's toast with "whipped" ricotta and jam, not pictured is the can of mountain dew.
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No.14119
>>14118
It's bread with a sweet ricotta topping. It's not spectacular, but I don't see what's wrong with that.
Mountain dew is disgusting though, I give you that.
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No.14121
Buy chicken thighs in bulk, cut them up all at once, salt/pepper them and bag them in meal sized portions before throwing them in the freezer. Thaw them in the fridge a day or two before you use them. Combine this with a pressure cooker and rice cooker and you can make a ton of stuff, especially Asian (Nipponese Curry) and faux-asian ("Chinese Food"), cheap and easy.
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No.14173
>>14073
Got photos this time.
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No.14212
Guys…. have you ever tried actually putting milk and honey together?
its amazing
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No.14341
Surprise surprise, everything went better than expected. Cleanup was less annoying than over-easy in a frying pan, too. Picked up another $5'er from Goodwill after this so I can more quickly make egg-white tortilla wraps. (Just add psyllium husk, flax, or some other thickener and it makes for /fit/-tier wet burritos and such.)
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No.14342
>>14212
I'll give you an even more indulgent use for honey: use it instead of water to reconstitute peanut butter powder. Mixing with regular peanut butter makes it too thin and runny methinks.
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No.14345
>>14342
I've seen this stuff popping up more and more, is it actually any good in comparison to other peanut butter?
As is I just get JIF for storage, and homemade stuff from a flea market that lasts like a week. Wouldn't mind expanding my nut butters into the powder realm.
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No.14354
>>13845
Peanut butter is already sweet enough, don't america it up.
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No.14355
>>14354
American peanut butter is more savory than Brazilian peanut butter and on top of that for the Brazilian candy Paçoca sugar is added.
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No.14406
>>14345
Depends on the brand. The one shown is sweet, others are gross from what I've tasted.
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No.14546
The board owner should delete all the threads that are 404. Hopefully he sees this.
Oh and you can pan fry molasses sugar cookie dough and it will come out okayish.
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No.14550
>>14546
Or, link them so I can unfuck them.
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