Well as you probably know it's just chopped cauliflower stocks. I sautéed it in a pan with butter, then added a bit of heavy cream, sharp cheddar and worked that in. It was a light cream sauce. At the end, as I put it in a bowl I turned in an it more cheddar and some bacon I had left from the morning. It was very delish. Key is definitely getting it sautéed enough so that it's semi soft, not mushy and not too hard. I've cooked it before and didn't sautéed it enough and it wasn't very rice like. This time it was spot on. Tasted like a cheese/bacon risotto with no carbs!
Yarborough / cucumber salad. Used cream, sugar, vinegar, grated cucumber, herbal pepper and a bit of salt. Just some cooked potatoes with the yarborough from the pic above, Provence herbs and kebab-gyros spice.
where do people usually shop? my family's been doing a delivery service that pulls from local farms (local here meaning from not more than 2 states away, if they can't be found in MD) as well as supplemental trips to farmers markets and local stores (trader joes, whole foods, giant. we have a bunch more, but pretty much all of that is walking distance to us)
Chicken on refried beans, Spanish rice and toooed with chorizo queso. Chicken spiced by tossing chicken l, tablespoon of olive oil, chili pepper, cumin, garlic, paprika, salt and pepper in a gallon bag and squishing it around. I removed the beans and rice before I ate it though , no cheating!
I go to Central Market. It's an HEB market style grocery store. I also go to Sprouts, Trader Joe's and various farm stands and roadside farmers markets when I can find them.
Airport food has come a long way. https://goo.gl/photos/2jQJZ9u3X4GJhe3TA Pulled pork street tacos at the Carolina Ale House in RDU airport.
I was lucky at the Butcher today. They ran out of choice, so I was able to get prime Top of Iowa Sirloin for $6.99 per pound. Not a bad way to celebrate Valentine's Day.
Say, anyone know of a way to clone some random guy, say a TX guy who likes cooking? I am in need of a great personal chef and kidnapping brings all these legal issues with it. Not to mention the likely poisoned and probably of lesser quality cooking.
the same way you clone anything else burns, you need a blank egg cell and inject the DNA of the subject you want a clone of, then you implant that inside a birthmother to carry to term, of course DNA degrades over time and cloning comes with some developmental issues with things not growing right ( might be related to pieces of the DNA no longer being active in grown individuals? I am not sure) then if things go right 9 months later you will have a newborn individual with the same genotype as your subject. of course this does not guarantee this baby will have the same fenotype as that could be affected by enviromental factors. it will also be pretty much a newborn and not have the memory, skills, and experience of your subject and no guarantee that the clone will develop its skillset in the same way. conclusion: easier to get a regular baby, far easier to kidnap, easiest just to find another cheff.
A copy is never as good as the original. Perhaps Baskitkase would provide you room and board in exchange for work around his house.
