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Author Topic: Food Thread: Kitchen Chemistry  (Read 476488 times)

scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4725 on: February 21, 2021, 01:15:48 pm »

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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4726 on: February 21, 2021, 04:34:07 pm »

YO DAT LOOKS TASTY AF.

HAIL TO OUR NEW MUSHROOM OVERLORDS.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4727 on: February 22, 2021, 04:22:17 pm »

Dubba post!

Made some spinach with beef broth, garlic, rose wine, and butter. Best goddam vegetable I've ever had in my life. Toot toot is that my horn yes it is.
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Rolan7

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Re: Food Thread: Kitchen Chemistry
« Reply #4728 on: February 22, 2021, 04:49:28 pm »

Now I hecka want some cheesy noodles with mushrooms and parsley.

I also want some properly seasoned spinach, though.  Maybe I'll add some chicken stock and garlic salt to some spinach and see how it goes.  Spinach is best leaf.

A few days ago I went by the Mediterranean place again for some fava beans, and they were selling fresh-baked pitas.  They were *incredible*, chewy and rich with olive oil.  The recipe seems so simple that I have to try it for myself.  Essentially like a pancake, but with a little bit of yeast and giving it the right amount of time.  And plenty of olive oil.

I also bought some date-filled biscuits/cookies and omigosh they just melted in my mouth.  I don't usually indulge in sweet things, diabetes risk and a lack of craving, but the texture profile on these was to die for.  It was difficult to pace myself!
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melkor

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Re: Food Thread: Kitchen Chemistry
« Reply #4729 on: February 25, 2021, 09:49:16 am »

does anybody know any good lactose intolerant dessert?

every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
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MrRoboto75

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Re: Food Thread: Kitchen Chemistry
« Reply #4730 on: February 25, 2021, 10:05:19 am »

does anybody know any good lactose intolerant dessert?

every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else

What I know is instant pudding does not appreciate soy milk.  It doesn't thicken like it should.
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4731 on: February 25, 2021, 10:41:41 am »

Coconut milk ice cream is pretty tasty. If just ice cream seems a bit passé, throw some fruit at it until it becomes interesting through the powers of garnish.

scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4732 on: February 25, 2021, 10:52:48 am »

Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.
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Kagus

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Re: Food Thread: Kitchen Chemistry
« Reply #4733 on: February 25, 2021, 11:18:02 am »

Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.

Butter gets used for a number of recipes though, so you'd have to find a recipe without or some kind of replacement

melkor

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Re: Food Thread: Kitchen Chemistry
« Reply #4734 on: February 25, 2021, 11:33:43 am »

Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.

Butter gets used for a number of recipes though, so you'd have to find a recipe without or some kind of replacement

yeah my first thought was cake or pie but that uses butter so its a no go as well

Coconut milk ice cream is pretty tasty. If just ice cream seems a bit passé, throw some fruit at it until it becomes interesting through the powers of garnish.

that could work but i dont like coconut, but i could make 2 dessers
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Vector

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Re: Food Thread: Kitchen Chemistry
« Reply #4735 on: February 25, 2021, 11:55:01 am »

hmm... mango sticky rice, if you can get the mango. Meringues. Angel food cake. You could do that vegan chocolate cake stuff.

Probably almost all traditional desserts from east asia would work. I'd look into anywhere that wasn't living off cows 2,000 years ago.
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Jopax

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Re: Food Thread: Kitchen Chemistry
« Reply #4736 on: February 25, 2021, 01:05:11 pm »

Try torrone? It's more of a bite sized candy thing than a proper cake but it's pretty simple and great with mostly being honey/sugar and nuts and a few eggs.
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nenjin

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Re: Food Thread: Kitchen Chemistry
« Reply #4737 on: February 25, 2021, 01:14:53 pm »

There's lots of dairy-free fudge recipes out there.
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Re: Food Thread: Kitchen Chemistry
« Reply #4738 on: February 25, 2021, 01:26:38 pm »

Depending on exactly what you look for in a dessert you could make sweet biscotti.
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4739 on: February 25, 2021, 01:29:24 pm »

There's lots of dairy-free fudge recipes out there.

don't fudge your recepies folks! cooking is serious bisnus!
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