Food Thread.

Discussion in 'The Compound' started by SouthernStar, Sep 17, 2012.

  1. Apocales 4:35a.m. just one more episode..

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    Is this the world's most expensive restaurant?

    Opening in Ibiza's Hard Rock Hotel this summer, Sublimotion restaurant will charge diners £1,235 for a 20-course meal and a unique multisensory experience

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    Sublimotion's communal restaurant table will also serve as a canvas for a light installation

    Gap-year students and young holidaymakers have long spent a lot of money on trips to Ibiza – admission to clubs such as Amnesia typically costs a minimum of €35; a vodka and mixer could cost €20. Now, high-end travellers are invited to spend lavishly too with the opening of a new restaurant that is being marketed as the most expensive in the world. Set to open in Ibiza’s new Hard Rock Hotel this summer, Sublimotion restaurant is overseen by lauded Michelin-starred Spanish chef Paco Roncero and will charge diners £1,235 (€1,500) for a 20-course meal. Only 12 individuals will be served each night and, in addition to sampling the dishes on offer, they will have the opportunity to experience a multisensory installation. The restaurant’s communal table serves as a type of canvas upon which various light installations are projected throughout the evening. Speaking to the Daily Mail, a spokesman said diners can engage with the technology to imagine wandering “through a world of sensations from the North Pole where they will enjoy a cold snack that they carve on their own iceberg or to the baroque Versailles where the elegance of a rose is sure to melt in their palate.” Although the restaurant’s menu has yet to be revealed, Paco Roncero is best known for cooking avant-garde, Spanish cuisine. Dishes at his Hong Kong restaurant View62 include tapas of low temperature egg with port wine reduction, and roasted peppers and tuna belly toast. His Casino de Madrid restaurant in the Spanish capital serves dishes such as Iberian pork with yucca and dates. The restaurant will be one of many catering to guests at the hotel. Other eateries on the premises include Munchies, a “snack bar unlike any you’ve ever enjoyed” that serves grilled sandwiches and finger food, and 3rd Half, also serving finger foods and screening sports games.



    And while few other restaurants serve set menus comparable in price to that on offer at Sublimotion, diners who wish to order from a la carte menus can easily rack up bills exceeding £1,235 elsewhere. Bangkok’s Sirocco restaurant serves a £534 dessert that is complemented by a rare cognac or wine; New York’s Golden Opulence ice cream sundae is made of Tahitian vanilla bean ice cream, 23-carat gold leaf, Amedei Porceleana chocolate and Chuao chocolate, gold dragets and grande passon caviar infused with fresh passion fruit. It costs $1,000 (£596). Britons who are intrigued by Sublimotion's light installations, but unwilling to pay that restaurant’s prices, can experience a more rudimentary version without leaving the country. Found in central London, the chain of Inamo restaurants uses similar technology and currently offers set menus with two courses costing £15 or three courses costing £20.
  2. Apocales 4:35a.m. just one more episode..

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    I often make potato pancakes pretty close to this

    Potato lovers' Irish recipe for boxty

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    Delicious and simple style of potatoes dates back to the Irish famine and is now having a culinary revival.

    Traditional Irish potato cakes, or boxty, are mostly associated with the north midlands or Ireland, in Connacht and Ulster. The people of Mayo, Sligo, Donegal, Fermanagh, Longford, Leitrim and Cavan are particularly big fans of this delicious and simple style of potatoes. It is thought that boxty dates back to the days or the Irish famine, presumably to make the potatoes stretch further. There are a couple of different recipes, but all contain finely grated, raw potatoes served fried. There are some variations on the classic recipe, such as boiling the patty like a dumpling or baking it like a loaf. With the modern palette being more diverse, some people add spices or vegetables into the mix. However, the plain old griddled style is the original and traditional, and wonderfully tasty. Over the last couple of years, as the Irish became more interested in their own cuisine, the popularity of boxty has risen. It's now quite normal to see boxty on a menu in a restaurant in Ireland, whereas a decade ago it would have been considered a 'peasant dish.' However, boxty has always been popular as part of Irish home cooking.
    As one traditional (if out-dated) rhyme explains:
    Boxty on the griddle,
    Boxty in the pan,
    If you can't make boxty,
    You'll never get your man.

    RECIPE
    Ingredients:
    1 cup raw, grated potatoes
    1 cup leftover mashed potatoes
    1 cup all-purpose flour
    2 tsp baking powder
    2 tsp salt
    2 eggs, lightly beaten
    1/4 cup (about) milk to mix
    Butter or oil for frying
    Sugar (optional)

    Method:

    Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
    Whisk together flour, salt, and baking powder.
    Combine flour mixture into raw potatoes, mashed potatoes, and eggs.
    Add enough mix to make a batter.
    Heat a heavy skillet over medium heat and add butter or oil.
    Drop potato batter by the tablespoon into the hot pan.
    Brown on both sides (about 4 minutes per side).
    Butter each boxty and serve hot with or without sugar.
    Yield: about 4 servings
  3. Apocales 4:35a.m. just one more episode..

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    What's the Difference Between White and Dark Chocolate?

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    Most people like chocolate. In fact, it's the most popular confection in the world. Some studies say that eating chocolate can help you live longe r; others say it can mimic the feeling of falling in love. The beloved candy is known for its deep brown color, but it also comes in a white variety. Is white chocolate really chocolate? Chocolate, especially fine chocolate, is often sold according to how dark it is, with packaging touting a percentage say, 35 percent, 55 percent, 78 percent and so on that indicates the amount of cocoa powder solids and cocoa butter in the chocolate. The lower-percentage blends are closer to milk chocolate, while the higher-percentage blends are darker and less sweet. White chocolate, on the other hand, is not technically a chocolate at all it's made without any cocoa powder or solids. That doesn't mean it's not delicious, of course, but white chocolate is just cocoa butter mixed with milk and sugar. (Cocoa butter is a vegetable fat, not unlike olive oil or corn oil, except it's derived from the cocoa bean.) As the website for the Fine Chocolate Industry notes, dark chocolate "should not contain any ingredients beyond: cacao liquor, sugar, cocoa butter, lecithin, and vanilla." In other words, cocoa butter is an ingredient in chocolate, but cocoa butter itself is not chocolate. By the way, a higher percentage of cocoa doesn't necessarily mean better chocolate. The Fine Chocolate folks warn, "A higher cocoa percentage has little bearing on the quality. For example, a 70 percent chocolate may range from excellent to terrible."
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  4. Apocales 4:35a.m. just one more episode..

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    14 Things People Probably Do Not Want To Know About Their Favorite Foods

    There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers. Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they’ve been exposed by those willing to publicize the information.
    1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.

    For every three or four ounces of milk, companies who manufacture greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years. The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source


    2. All grocery retail orange juice that is “not from concentrate” is processed with “artificial flavor” to ensure that each bottle tastes exactly the same.

    No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen ( “deaerates” ) to be able to maintain shelf life for more than one year without oxidizing.Because the added flavor is technically derived from orange oil extract (although it is completely, artificially and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients. Source
    3. Vegetarian burgers are far more toxic than conventional beef patties.

    More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans — leaving defatted meal that’s ground into flour — using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified, you’re also getting a nice dose of transgenic DNA in your veggie burgers. The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source
    4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.

    Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be detectable only if the milk is ultra heated. Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source
    5. Producers of maraschino cherries chemically bleach (through a preserved brine solution) and then marinate the cherries in huge vats of corn syrup and food coloring (FD&C Red 40) to make the cherries red again.

    Source1 Source2
    6. Many canned soups are flavored with MSG, even when they specify they are NOT.

    The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods. Secretly, soup manufacturers admit that they have referred to MSG as “natural” (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as ” yeast extract “or” hydrolyzed protein. “War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source
    7. Processed canned soups go through such violent processing that manufacturers must grow mutant sized vegetables so they don’t disintegrate in the soup.

    The food you make at home isn’t reheated while being violently shaken. In order to destroy any pathogens, FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This requirement changes the flavor of soup also changes the way the soup itself is actually made. Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs–they’re like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you’d put into your soup. Source
    8. Most ice creams are thickened and stabilized with a slew of toxic ingredients.

    These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin. If your store brand or parlor ice cream melts rapidly, that’s a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. Source
    9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or “grain fillers.”

    The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat. Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source
    10. Many olive oils “extra virgin” imported (and expensive) are actually made with cheaper oils of seeds and nuts.

    To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin. Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source
    11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

    Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye here. Source
    12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.

    There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee – Mate:
    WATER
    SOLIDA VEGETABLE OIL
    MOSTLY HYDROGEN SOYBEAN AND / OR COTTON SEED OIL
    LESS THAN 2% OF SODIUM CASEINATE (DERIVED FROM MILK)
    DIPOTASSIUM
    MONO-AND DIGLYCERIDES
    SODIUM ALUMINOSILICATE
    ARTIFICIAL FLAVOR
    CARRAGEENAN
    Source
    13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of “liquid smoke”.

    The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source
    14. Shredded cheese is packed with refined wood pulp to prevent sticking.

    Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy. Source
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  5. Giada MAGA

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  6. Apocales 4:35a.m. just one more episode..

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    Yummy or eww? Burger King Japan offering a black burger

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    Black hamburgers and black cheeseburgers are making a return to Burger King, but if you want one you'll have to travel to Japan. The Wall Street Journal reports the company will start selling the "Kuro Pearl burger and Kuro Diamond burger" beginning on Sept. 19. (Kuro means black in Japanese.) The burger features black buns with a black sauce and black cheese on black-pepper heavy beef. The special burgers were available at a few restaurants in 2012 and reportedly outsold all other products at that time. WSJ reports they were also available for a limited time in 2013.
  7. Giada MAGA

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    No offense, but even the smell of Burger King makes me want to vomit, I haven't been in a BK for years.
    Black cheese? Wonder what kind of cheese it really is? I don't think I could eat a black pepper heavy beef, BK or not.
    With that said, there's a local restaurant that serves their salmon burger on a black bun, it's delicious.
  8. Apocales 4:35a.m. just one more episode..

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    For all of you trying to gain a ton of weight out there:
    This is a Pepperoni Pizza Cake, which is just a layer of pizza, topped with another layer, and another, and… sorry, drooling.

    [IMG]

    pillsbury.com
    The pizza cake craze started when a Canadian pizza chain made a version of a pizza cake. And a brave Redditor then created their own cake as well.
    Now Pillsbury has published a super easy recipe for Pepperoni Pizza Cake that will take you about an hour to make.
    Instead of a homemade pizza crust, you can use two cans of Pillsbury refrigerated crust to save time.

    [IMG]
    pillsbury.com
    [IMG]
    pillsbury.com


    Roll out the dough, and cut out five circles wide enough to fit the tall cake pan you plan to use. (Two circles will be the bottom and top layers, and the remaining three will go in the middle of your pizza cake.)
    Then you’ll start to layer your cake with dough, pizza sauce, shredded mozzarella, and glorious pepperoni.

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    pillsbury.com
    [IMG]
    pillsbury.com


    The top layer should have a raised crust, much like a normal pizza, because YES.

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    pillsbury.com
    Then you bake your cake for 20-25 minutes, take it out of the oven, and weep tears of joy.

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    pillsbury.com
    You can even brush the sides with melted butter if you’re feeling ~fancy~.
    So in just a little over an hour, roughly the same time it takes to order a pizza, Pepperoni Pizza Cake could be yours.

    [IMG]

    pillsbury.com
    And you can tell people YOU MADE IT, and they’ll think you’re some kind of pizza hero sent to save the world. Check out the full recipe and instructions over at Pillsbury.
    And let’s just take a moment to thank the Pillsbury Doughboy.

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    pillsbury.com / Via reddit.com
    THANK YOU, SIR, YOU ARE KIND AND GENEROUS.

    source--

    http://www.buzzfeed.com/erinlarosa/this-easy-recipe-for-pepperoni-pizza-cake-will-change-your-l
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  9. fuz al-nufi Bar Regular

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    mule deer heart.

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  10. Georg Schoenerer Der Judenkenner

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    Stinco di Vitello al Forno Triestino

    No pic, it's not ready yet and my phone is charging.
  11. 4PortHub Forum Veteran

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  12. Georg Schoenerer Der Judenkenner

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    That recipe's Stinco, but not Triestino.

    Whole veal shank, pan-roasted, yes, but alla Triestino includes anchovies for depth of flavor, superior, in my regard.

    Smellin' good in here...
  13. Apocales 4:35a.m. just one more episode..

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    Foods That are Suprisingly Banned in the US

    #1 Haggis





    The Scottish dish was banned because of its key ingredient, sheep's lungs. The FDA doesn't want us eating those. It also contains a sheep's heart and liver, and is cooked in a sheep's stomach, BUT those are all apparently cool for us to eat.
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    #2 Absinthe

    It's been banned in the U.S. forever, but the absinthe that's legal in the U.S. contains a small amount of wormwood. And absinthe without the wormwood isn't really absinthe. . . It doesn't make you hallucinate!
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    #3 Pig's Blood Cake

    What a name, right?! The Taiwanese delicacy is a mix of pig's blood and rice on a stick. The reason behind the ban is the FDA believes pig's blood cake is unsanitary.
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    #4 Sassafras Oil

    It's used to flavor root beer, but was banned because it was found to cause cancer in lab rats, BUT who really thinks of "sassafras" as an oil?
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    #5 Kinder Eggs

    The German candy egg has a milk chocolate shell and a white chocolate layer below. In it's hollow center there's a little toy, which could potentially cause a "choking hazard". Therefore, the Consumer Product Safety Commission says they're not safe for kids.
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    #6 The Orignal Four Loko

    The FDA banned the drink because the mix of alcohol and caffeine is dangerous. BUT how about: Red Bull vodkas, whiskey-Cokes, rum and cokes, Jagerbombs, Irish coffees, SuperDews, 5 Hour Everclear, and ALL the other ways we mix alcohol and caffeine?
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    #7 Fugu

    Fugu, known as the Japanese puffer fish, is incredibly poisonous if not prepared correctly, therefore the U.S. avoids the selling of the exotic cuisine all together.
    [IMG]
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  14. Apocales 4:35a.m. just one more episode..

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    Saw this about

    NOTICE - Safrole and Sassafras Oil are used in the Illicit Manufacture of MDMA

    The Drug Enforcement Administration (DEA) is issuing this notice to inform individuals and businesses handling safrole and essential oils rich in safrole, such as sassafras oil, "brown" camphor oil 1.070, also referred to as Chinese sassafras oil, that they are sometimes used in the manufacture of MDMA. MDMA is also known as ecstasy, and is often spelled XTC. MDMA is a Schedule I controlled substance under federal law.
    MDMA abuse is a major drug problem in the United States.

    Criminals are always searching for sources of safrole and essential oils rich in safrole (both will be referred to as "safrole").
    Safrole is a list I chemical under federal law.
    Handlers of safrole need to know their customers so as not to become an unwitting supplier to a clandestine MDMA laboratory.
    Per federal regulations, each handler (regulated person) shall report to the DEA Special Agent in Charge of the local DEA office the following information:
    1. Any regulated transaction involving:
    • an extraordinary quantity of safrole,
    • an uncommon method of payment or delivery, or
    • any other circumstance that the regulated person believes may indicate that the safrole will be used in violation of the Controlled Substances Act.
    1. Any proposed regulated transaction with a person whose description or other identifying
      characteristic the DEA has previously furnished to the regulated person.
    2. Any unusual or excessive loss or disappearance of safrole under the control of the
      regulated person. The regulated person responsible for reporting a loss in-transit is
      the supplier.
    It is unlawful for any person knowingly or intentionally to possess or distribute safrole, knowing, or having reasonable cause to believe, the safrole will be used to manufacture MDMA.
    The Drug Enforcement Administration thanks you for your cooperation in this matter.
  15. Giada MAGA

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    Friends and family always stock more on Absinthe than wine when they visit. :lol:

    Here's the key; pack light so you can pack your alcohol/wine in your luggage.

    **The US also just banned the Cadbury Egg.
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  16. Apocales 4:35a.m. just one more episode..

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    [IMG]

    Hollowed out pineapple stuffed with boneless country style ribs rubbed with homemade seasoning and wrapped in thick cut bacon and sprinkled with a light creole seasoning.
    Smoked at 240 average for 5 hours. We call it "swineapple"

    Hail the Swineapple!

    source:

    www.tinyurl.com/swineapple
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  17. Giada MAGA

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  18. Aces High Forum Veteran

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    The benefit of keeping your own pigs is that you can feed this whey or residue from making cheese or yoghurt to the piggies mixed with flour and or corn stalks......they love the stuff and having stomachs like nuclear reactors no harm is done. I suppose industrial quantities are a different matter though, in Italy its shipped off to pig farms.
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  19. Apocales 4:35a.m. just one more episode..

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    Trader Joe's Is Now Selling Chicken Pot Pie RAVIOLI

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    Pot pies are a tricky food. We love them to death, but they can often be heavier than we'd like. For those who can't commit to an entire pie, Trader Joe's has released a new Chicken Pot Pie Ravioli. Regular ravioli's are stuffed with the contents of a chicken pot pie for customers to enjoy bite after bite. The ingredients of the pot pie mix include whole peas, diced carrots, caramelized onions and chunks of white meat chicken. The signature pot pie items are swimming in a creamy chicken-based sauce and packed inside the ravioli. All you have to do is boil the pasta for 5 to 6 minutes and they're ready to enjoy. According to Trader Joe's, you can also get creative and fry or bake them. Patrons can find an 8-ounce package of Chicken Pot Pie Ravioli at Trader Joe's locations for $3.99 in the refrigerated sections.
  20. Mandalore in recovery from sobriety

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    I'm calling bullshit on the Greek yogurt story.

    "Toxic" whey is separated, dried, flavored, and packed into 1 kilo plastic jugs, which assholes like me buy for an average price of $25.

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