Apparently MIT technology review recently posted an article on why all hipsters look alike. Or rather why all counter culture people tend to look alike and used hipsters as an example. They included a photo of a hipster from Getty images. Next thing they know, they're getting angry responses from a man accusing them of using his photo without permission and accusing them of slander. (I guess for calling him a hipster) They did a little more research and found out that the photo they used wasn't even if him just someone which looked like him (which kinda prooved the point of the article)
Or are you just telling yourself that? "It's nice, really nice, could be better than Costa, it's lovely it really is, don't be sick."
Because everyone was thrilled with my suggestion of adding curry powder to coffee I have a new addition to "Cooking With Milk" Kohlrabi noodles! Anyone tried them? They're noodles created by cutting kohlrabi into thin strips and can be used in any dish that normally takes pasta or noodles. Only 200 calories for a huge serving, packed full of good-stuff, mild enough to be used as a noodle but with a hint of flavour that is pretty delish. I recommend pairing kohlrabi noodles with curried coffee for a great evening meal.
I don't like riced cauliflower. It may be healthier than rice... But it's also a pale imitation. Kohlrabi is a type of oriental cabbage I think. Good for lowering cholesterol, blood sugar, and uric acid. I've only recently discovered the kohlrabi noodles but I like them. (There again I like cabbage, sprouts, bok choy, and that family of veggies in general. So no surprise I like kohlrabi) Better substitution for noodles than cauliflower is for rice.
https://en.m.wikipedia.org/wiki/Kohlrabi Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennialvegetable, a low, stout cultivar of wild cabbage. The name comes from the GermanKohl("cabbage") plus Rübe ~ Rabi (Swiss Germanvariant) ("turnip"), because the swollen stem resembles the latter.[1] Kohlrabi is a commonly eaten vegetable in German-speaking countries and American states with large ancestral German populations such as Wisconsin, but is also very popular in the northern part of Vietnam where it is called su hào, and in eastern parts of India (West Bengal) and Bangladesh where it is called 'Ol Kopi'.
I'm all for healthy food, but it has to taste good. If it tastes like crap, very few people are going to stick with it. Bet riced cauliflower doesn't last a decade. Quark has appeared over here recently as a "healthier" alternative to greek yoghurt. Doesn't taste as good though so it's not going to last many years before it disappears from the shelves. Quark is good in cheesecake or on toast... As a yoghurt replacement to be eaten alone, it is not good.
TBH cauliflower rice is just bland and its gritty as its almost impossible to cook through well. Quark is ****e, its only a basis for a sauce not a product in itself how about QUORN? have you guys got that over there? If people realised what it was they wouldn't eat it. Its a fungus thats grown in vats then mixed with bits of egg and then given "texture" Its bascially as artificial and non vegan a product as you can get bar eating real meat they do have something they use to make a "vegan" version but thats even worse
I've heard of quorn but I don't think I've ever seen it or tried it. There are other meat substitutes here of course. I tried a lot of vegetarian stuff back when I had gout to cut back on animal protein. Some was pretty good, I loved the black bean burgers (didn't taste like meat though) others like Morningstar were nasty. None of it really tasted like meat though. Found out my high uric acid was more down to genetics than diet and even going on a low purine diet for a few months didn't change my levels an iota... So I went back to eating meat.
To be fair, normal rice doesn’t taste of much. Cauliflower rice would be fine if you pair it with a nice curry that masks all its flavour.
It's the texture that is bad in riced cauliflower imo. I love the flavour of black/purple/forbidden rice. It is nice and nutty, not like white rice. When I cook white rice I normally add a stick of cinnamon, a bay leaf, and frequently a few other herbs/spices depending on the mood to give it more flavour.
Steak is actually one of my least favourite meats. Pork, fish, chicken, lamb, turkey... All better than steak imo.
depends what cut of steak frankly. there's steak and there's steaaaaakkkk. hmmmmmm.... I would not put pork or lamb ahead of steak as red meats
