Recent content by Holdthescroll

Seriously, I'm looking to get rid of about 2 pounds of clarified butter. The butter is excellent, but I want it out this thanksgiving holiday. I am looking to pack a LOT of butter in not a lot of cookies. I want the highest ratio of butter possible in my recipe that will still be good tasting...

I have heard that you can make your own Almond butter with raw almonds if you blend shelled almonds and olive oil in a blender. Is this a good way of making Almond-butter?

alright, good to know that I can keep nuking 75% of my meals without consequence!! whooo

I read somewhere that microwaving your food causes it to lose 97% of its nutrients. Is there any truth to that? When I microwave a sweet potato for example, what exactly happens to the sweet potato's nutrients? What about if I'm reheating chicken/beef in the microwave?

thx man, i had no idea

I eat it straight up, nothing on it

interesting; I'm not making patties with it, I'm a health junkie and want to be eating 1/3 lb of either type of meat at a time, so thirds are convenient to me in that way. do you still recommend breaking it up into tiny pieces?

slightly off topic I haven't been breaking the meat up; I'll try breaking it into thirds with my spatula next time. And on a completely different topic ... I'm trying to make good turkey for deli-style sandwiches, a lot like the kind of turkey that Whole Foods sells for $11/lb. I bought a...

I've been trying my best to cook beef/bison on my skillet over a stove-top, but the meat never seems to entirely cook. I'm afraid that if I don't learn how to cook these meats properly, I'll end up with e-coli one of these days. Here's what I'm doing: 1) Put 1 lb of ground beef/bison on...