Schielke

Now I have to find a way to inject whiskey into a juice box!! Ben

How much does this stuff cost? Is it that pricey? Ben

Yep, different formulas based on the region they are selling it in. I guess they try to tailor it to our tastes...

Yes, the extra stout is much hoppier than regular Guinness. It is a completely different animal. I prefer regular Guinness. Also, the one in the can is designed to be poured into a seperate pint glass, while the bottled is not. You can drink the bottled one straight from the bottle. The pub will always taste better, but I much prefer the bottle to the can. Ben

Had another New York steak left so I seared that up again in the ol cast iron. I paired it with a blue cheese and leek warm potato salad.

This is going to be a tough one, I need to think about it. Ben

Cast aside your meat! Toss out your veggies!Sweet sweet fruit is all we need!!! I think I am going to start a food movement called Shut-up-atarianism. Ben

Ben, what a very nice meal. As per the spinach your description made me wonder if it was so-called baby spinach in a bag, because I have in the past gotten a weird unpleasant chemical flavor from such a product. Otherwise maybe it was spinach + cast iron + acidic cider. Not from a bag, but fresh. The reaction in the cast iron perhaps, I suppose I could run some tests to see. It was really wierd, I would liken it to a very strong taste of beets with a slightly chemical edge. Thanks! Ben

No, just open up their machine and dump a pound of salt in the top!

Post it to the recipe archive!

There seemed to be a bunch of flirting between that giant tool of a guy and the female chef...

A bit more research shows that they are in fact owned by Unilever which is a parent company to other brands such as Hellman's mayo, Lipton, Ragu, and Country Crock.

hmmm, interesting. One of the major peanut butter brands here in the US is Skippy but there is no squirrel associated with it. I wonder if they were acquired but kept the mascot and peanut at the top? Skippy in the U.S.

Pan Seared NY Strip with cinnamin-cumin glazed carrots and a bed of wilted spinnach and caramelized onions. Topped with a hard cider reduction. Everything turned out really great except the spinnach. It had a very strong, almost offensive "garden" flavor that reminded me of pesticides. it was organic so supposedly pesticide free, and I washed it thouroghly. Does anybody know why this might have been? I prepared it using the cast iron skillet I made the steak in as well as the onions. I piled in the spinnach and as it began to wilt, I poured in some of the cider and then sprinkled with salt. Hmmm. ben

Most American versions of Peanut Butter are highly loaded with Sugar and many things other than peanuts. They can be tasty though, but I rarely eat them. I remember a canadian brand called Squirrel Peanut Butter that placed a couple whole peanuts on the top of each jar. We all thought this was cute and it didn't hurt that the peanut butter was tasty either.

Ahh, I just found out that "Retort Packaging" is like a flexible way of "canning" goods. It is used extensively in MREs for military use. Aparently Thai Chicken Curry Noodles are in the same vein...no wonder it tasted like ass. From Howstuffworks.com:

mmmmm crazy water!

Does anybody know what they do differently to it than other soy products? What kind of process is involved? Are there any artisnal TVP makers?

What are some of the ways that you enjoy TVP? Dont get me wrong, I am perfectly open to accepting it as something good to eat. If you look at my original post, I asked there was a good use for the stuff or if I ran across a poor example. Do you look forward to a nice helping of TVP? How do you like to prepare it? Ben

Another one

Short article on Thermomix

How the heck does this thing work? Does it also cool things? Is the heat generated from blending at high speeds?

If it feeds the world, hey, that is great. All I know is that what I saw sitting in my curry noodles was a terrible scourge against tastiness.

How about some BiBimBap with raisins?