/ck/ - Food & Cooking

I found this:

>http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Acrylamide/
ucm053549.htm

Note the units are ppb.

OP, you forgot whiskey, whisky, and gin in the god tier.

They've done studies concerning acrylamide ingestion and what the most common way people ingest it is.

It was determined that most people ingest the majority of their acrylamide in the form of coffee, as it is created during the roasting process.

I would properly cite my statements if I had the time, but I think I read it on Wikipedia, which would have a link to the paper. Try the "acrylamide" page.

>>3903095

I've heard that wet-rendering pork fat is supposed to reduce the pork flavor in the final product. Look that up.

Also, you could use a coconut milk/water mixture in your biscuits.

>>3902615

I've been wanting to homebrew for awhile now, but I'm in school and I barely have enough time to enjoy beer, much less make it. One day I will relish my fridge full of delicious homebrew. Just not now.

>>3902594
I've never had a pumpkin stout. It sounds intriguing. The last pumpkin beer I had was a Blue Moon seasonal at a party. It tasted watery and wasn't nearly spicy enough.

>>3902602

I will give it a try sometime, but I doubt I'll like it. New Belgium hasn't done me wrong yet.

>>3902466

I agree wholeheartedly. There are better stouts out there that cost less.

>>3902450

I have not found a witbeer I enjoy, Hoegaarden included.

I am enjoying a New Belgium Red Hoptober. It is amazingly good. I am going to miss this beer and Sierra Nevada Tumbler when the season is over. In terms of beer, I wish it were Fall forever.

I keep this premixed and on hand at all times.

It is best on ribeye, but I've put it on all kinds of beef and also pork and chicken. It's always delicious.

http://www.nytimes.com/recipes/12456/Ashkinaze-Rib-Eye.html

It's calcium carbonate. Rather poor absorption into the body when not ground into very small pieces, because it's not very soluble.

American Biscuits: use buttermilk for the liquid and contain no sugar.

British Scones: use more solid fat (butter), ideally use cream for the liquid, and contain some sugar.

I would switch flour and egg whites.

All the bread and cake, erryday.

PF CHANG'S IS THE OLIVE GARDEN OF CHINESE FOOD.

There. I said it.

I need to make something not red...

>>3887917

I have never done anything with herbs or spices before, and this was a spontaneous "well, why the fuck not" venture. It was originally planned to go into bloody marys, but a shot or two is inevitable. And I was really surprised that it changed color.

>>3887915

I made my own Fireball once, using cheap Dewar's and red hot candies. It was quite sweet but might tasty. The Scotch flavor was still there and it worked.

The gorgonzola that's so soft and creamy they have to scoop it out of the rind and put it into plastic containers.

HNNNNNGH.

Stories/suggestions of infusing things into alcoholic beverages?

>20 dried red chilies
>3 T Szechuan peppercorns
>Filled vodka

I did this 2 days ago and it's already so red and spicy. I think I'm going to give it a couple weeks and then strain it.

>>3885583
>1g of protein is k4 cals
>1g of fat is 8 kcals
>1f of carbs is 8 kcals


You are a fucking dolt. Look at a nutritional label. It should say:

Carbohydrates 4 kcal/g
Protein 4 kcal/g
Fat 9 kcal/g

>Fat is the body's preferred energy source and therefore gets burned sooner than protein or carbs.

Jesus, man. Your body stores HOURS worth of carbs in the form of glycogen is your muscles and liver for quick and easy access, just like it stores fat in adipose tissue. And the proportion of carbs-to-fat being burned at any given time is subject to such a wide set of conditions and genetic predispositions that you cannot make that generalization.

>it's impossible for the body to convert protein into fat storage (extra protein is stored in muscle tissue), but carbs can be converted into fat.

Your body does NOT store protein for the sake of keeping it around. Your muscles take what they need (which can be marginally increased through exercise, but only to a certain extent), and excess is processed in your liver by deamination (removal of the nitrogen group in amino acids), which produces molecules your body can use for other functions, energy, or conversion to fat.

http://en.wikipedia.org/wiki/Deamination

I don't even go to /fit/ but if this is the predominant belief of how the human body works over there, I'm never going.

Grande triple cappuccino. Dry and foamy.

My early morning roadtrip beverage of choice.

>>3884003

He's right. It may still smell okay, but it's been oxidized to shit over the last 20+ years.

>>3881653

>mayo
>dairy

Do you even know how to make mayo?

>>3873269

>Kawaii!!

But in all seriousness that looks delicious as fuck.

Did you make the flowers?

>>3872644

SE?

last thing you did with
>beef
Grilled a dry-rubbed tri-tip. That was weeks ago.
>chicken
Cooked breasts plain in a pan to slice for sandwiches with olive tapenade I made myself, and parmesan cheese. Had one today.
>pork
I used lard in a standing pie crust 3 weeks ago. That counts, right?
>fish
Made me some gravlax. Still have over 2 pounds of it.

>>3870904