This was my first thought, too, like you took the thought out of my mind. I agree, OP. Lemon or Lime juice, or even a small splash of high quality vinegar can make all the difference.
@MangoKangaroo@21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in With some chopped carrot, peppers, peas and sweetcorn, it’s a staple on our meal lists. We call it ‘Rice Fandango’.
Just got the wild thought in my head that I should tell you how to do this. Get yourself an appropriate sized pan and a can of two of garbanzo beans or chickpeas, whatever they’re called where you’re buying them. Get pan hot with your favored oil, mine’s pure olive oil. Then add the DRAINED beans (shake as much liquid as you can out of them) and fry to the desired crisp.
Literally what inspired me. Walked past the place and thought “well that was a great appetizer there, wonder if I could make it”. So I looked it up and as it turns out it’s cheap as shit to make.
Thank you! I think the reduction really helps with that, but it was nice and tender which I don’t always get from pork chops so I was pleasantly surprised!
This study isn’t really about kinds of protein, it’s more about different protein products and the amount of micro plastic in relation to the amount of processing. If it was just about kinds of protein, then the chart would just say “chicken” or “soybeans” instead of “plant based nugget” or “chicken breast”. Very eye opening about breaded shrimp. I would have assumed those were no worse off than a fish stick, but apparently they’re worse than chicken nuggets. In the end this just goes to reiterate that the more processed something is, the more sus it is to eat :/
If it’s already breaded, then it’s processed. In my opinion, anyways. Chicken nuggets are number 3, and although I’m not an expert on chicken anatomy, I’ve yet to find someone that can point out where the nugget is on a live chicken.
Also is “minimally processed” more or less processed than “fresh caught”? I would assume more, but both pollack and Key West shrimp have the minimally processed version below the fresh caught version on this graph. (While White Gulf shrimp is the other way around and a much wider spread.)
First off, it is 100% ok to not like beer. That being said, you might want to try some other styles. If you like roasted coffee/chocolate flavors, try stouts or porters. Belgians are also one of my favorites. Tend to be more caramely, and a little yeasty. Delirium Tremens and Le Chouffe are a couple of my favorites that tend to be easy to get. If those are not around, Unibrowe brewing from Canada does Belgian style beers. Sours can also be pretty fun, and can approach juice like flavors.
I could probably go on for a bit, but there are a lot of options out there.
If you like beer, a good NA beer is going to be better than seltzers most of the time. If given the choice between an Athletic NA beer and a La Croix, I will take the Athletic unless it is sweltering hot outside.
I think it’s a very personal choice but NA beer just makes me miss normal beer. I’d rather drink seltzer most of the time and have real beer when I feel like drinking. Plus I’m pretty careful about watching my weight and I avoid empty calories where I can.
That is totally fair. Usually if I am in a position to drink NA beer I am out at a bar and just want to have something without alcohol to reduce consumption.
One of the issues I have with non alcoholic products is that because they are meant to be a drop in replacement for alcoholic they wind up being comparable in price sometimes even more expensive.
For what is effectively a softdrink you wind up paying almost 14-$20 a 6pack and a mocktail at a bar can cost $10+ a cup. Compared to something like soda, flavored seltzers, or a malty brewed softdrink like malta the prices are so high. You can get 12-24 packs for what theyre asking. Some mocktails actually take quite a lot of effort to put together to justify the pricetag, but most Ive seen in the wild tend to be simple to make and in terms of labor not much more than a late or milkshake despite being priced way above them.
That said there’s nothing wrong with giving people more options to drink while out and about and if you do enjoy the taste of beer to be able to enjoy it without having to get buzzed(even if for some even a mild kick is part of the point)
I think some of the reasoning is that because it’s taken the same ingredients/processes/time etc. then commodores can charge the same as conventional beer. Where this falls down is here in UK the stronger the alcohol, the higher the tax. Companies probably will justify higher price despite less alcohol because of the expense of research or extra equipment.
Most breweries use one of just a few basic options for production, each of which comes with its own set of considerations. There’s dealcoholization through evaporation, aka vacuum distillation, in which beer is heated and distilled to remove the ethanol. Dealcoholization via reverse osmosis, meanwhile, uses membranes to separate the alcohol from the rest of the liquid. The former method can strip some desirable flavor compounds, and both options are a financial stretch for smaller craft breweries.
Emphasis on the last line. So yeah it does add some significant cost. Which is why they resort to cold-contact brewing which can result in worty/bready taste as the article notes. So if you want good NA beer yeah, it’s more expensive probably because they’re using all the same ingredients and then doing the extra process. Obviously there won’t be the alcohol tax though.
The pricing is infuriating in Canada, since nearly half the price of real beer is alcohol-related excise duties and taxes, which do not apply to non-alcoholic beers. So when companies charge the same or more they are just keeping the difference, it is not “sin tax” related like we’ve been conditioned to accept up here…
Well, “Peas, frozen 3 eggs, scrambled Cheddar” would be weird… I hope OP meant “Peas, frozen; 3 eggs, scrambled; Cheddar”
Pasta with scrambled eggs, cheese, and sugar… is how I gained a lot of weight back in the day. Pasta has eggs and carbohydrates in it already, so it’s kind of like “Pasta+ with cheese”.
@LoamImprovement@jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn't curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.
Drinking a little isn’t necessarily an issue. It’s good to be mindful of quantities as you are.
The goal of Dry January is to either take a break or reduce consumption for a month, everyone can pick a goal. A periodic break helps manage consumption. People who participate often end up drinking less for the remainder of the year.
TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.
This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.
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