• Hello, this board in now turned off and no new posting.
    Please REGISTER at Anabolic Steroid Forums, and become a member of our NEW community!
  • Check Out IronMag Labs® KSM-66 Max - Recovery and Anabolic Growth Complex

Cooking

Some interesting food up in here
 
This thread makes me hungry !! -OD
 
Krispy Kreme just rolled out a big product that comes in a small package.


The doughnut maker has added mini doughnuts to its permanent menu to help those who are trying to stick to their New Year's resolutions but also want doughnuts.
"Too many people bail on their New Year's resolutions before they are even halfway through January... Sometimes a mini-indulgence, or cheat, is all you need to help you stick with it. So, we miniaturized our most popular doughnuts," said Dave Skena, Chief Marketing Officer for Krispy Kreme, in a news release.
"A little Krispy Kreme goes a long way."
The mini doughnuts are available starting Monday and come in four classic flavors: Original Glazed, Chocolate Iced Glazed, Chocolate Iced with Sprinkles and Strawberry Iced with Sprinkles.
The company said the new smaller offerings give those who are trying to cut back a way to indulge without going all the way. The mini doughnuts are less than 100 calories apiece -- about half as many as in a regular-size glazed doughnut.
You can try the new treat for free during "Mini Mondays," every Monday in January at participating Krispy Kreme stores from 4 p.m. to 7 p.m.

https://www.cnn.com/2020/01/06/busi...ail&utm_term=0_6da287d761-06ac226bdf-95217593
 
This Turkish Ice Cream Doesn?t Melt

 
How Heinz Tomato Ketchup Is Made

 
Dunkin? Has $2 Boxes of Munchkins Through Most of the Month

Dunkin' may have removed thousands of "Donuts" from signs over the last couple of years, but they're not fooling anyone. Donuts are still the reason you're stopping by, and the reason you might want to swing by over the next couple of weeks.

Though, the cause is the little fellers. The Munchkins, which just got quite cheap throughout most of February. The donut holes are just two bucks for a 10-count box until February 25.

There is actually a surprising variety of Munchkins available. It's not just glazed holes for days and days. Among the options, you'll find Butternut, Cinnamon, Glazed, Glazed Blueberry, Glazed Chocolate, Glazed Old Fashioned, Powdered, and Jelly.

Not everyone wants their donuts in bite-size form, though. If you think holes are missing the best part of the donut, there are plenty of other special treats for you in February. Dunkin' will be doling out heart-shaped donuts for Valentine's Day as well. Options will include the Brownie Batter Donut and the Cupid's Choice Donut, both of which come covered in Bling Sprinkles.

You'll also find the shop slinging an Instagram-worthy Pink Velvet Macchiato and a Pink Velvet Signature Latte. The macchiato comes with espresso, red velvet cake flavor, "hints of cream cheese icing," and the iced version has a cool layered effect when it's served. The latte has espresso, red velvet cake flavor, whipped cream, mocha drizzle, and hot chocolate powder. If your valentine says you're sweet, let them know nothing could possibly be as sweet as this.

https://www.thrillist.com/news/nati...ddrz7dgXBXB0cVNxivxQFTswnrFu-P_nw94cEOEH6HHg4
 
How To Eat Sushi The Right Way

 
15 Foods & Drinks You Would ONLY Have on St. Patrick's Day

 
Some creameries in the US, Canada and the UK are fermenting whey that is left over from cheese production into a clear, vodka-like liquor that one creamery calls "Cowcohol." The process produces a spirit that has a sweet, caramel-like taste and gives dairy farmers a way to recycle their whey instead of dumping it in landfills.


AS LONG AS HUMANS HAVE enjoyed the bacterial miracle that is cheese, cheesemakers have struggled to make use of its byproduct: whey. Every pound of cheese produces about nine pounds of whey?the translucent liquid you may recognize from the top of a freshly opened tub of sour cream. Excess whey can fertilize fields or feed pigs, but artisanal creameries are often still hampered by massive amounts of leftover whey. They pay thousands of dollars to have it disposed of in landfills.

Luckily, a niche field of researchers and an eager group of craft creameries are taking an unexpected approach: turning all that whey into ?vodka.?

Dr. Paul Hughes is an Assistant Professor of Distilled Spirits at Oregon State University, a nascent department and one of the few of its kind in the country. After an aspiring graduate student approached him about fermenting whey into a neutral spirits base, he began running experiments to prove that the solution was both environmentally sustainable and cost-effective for small creameries. His work showed that a cheesemaker selling cheese for $40 a pound could, with a proper fermentation system, make half again as much in retail sales on alcohol. In the last several years, he says, he?s been approached by more than a dozen creameries from across the country looking to ferment their whey into alcohol.

Todd Koch, owner of TMK Creamery in the rolling hills of Oregon?s Willamette Valley, remembers reading about Hughes?s work in the newspaper early last year. Large, corporate-owned creameries can afford the expensive equipment that converts whey into profitable products such as protein powder. But at his family-owned, 20-cow farmstand creamery, Koch and his wife simply fed their whey into the fields through a nutrient management system. Rather than continue to bury the byproduct, Koch decided to ferment as a means of profitably upcycling the whey while bringing visibility to his animals. He teamed up with Dr. Hughes and a nearby distiller to manufacture the creamery?s newest product: a clear, vodka-like liquor they call ?Cowcohol.?

Not only is it an effective means of upcycling, but it also ?creates another vehicle to showcase our true heroes, the cows,? says Koch. ?We call them cow-lebrities.?

Koch says the cow-based spirit has a caramel-like sweetness with a smooth finish. Dr. Hughes, who has officiated the American Craft Spirits competition, says it?s refreshingly neutral. He would have no problem serving it neat to a friend, though he admits his peripheral involvement renders him biased. Judging from public demand, the partnership produced a hit: TMK is overwhelmed by demand for ?Cowcohol.?

Outlandish as it may seem, TMK is not alone at the intersection of dairy and liquor. A sixth-generation dairy farmer from Dorset, England, turns his whey into Black Cow Vodka. Tasmania?s Hartshorn Distillery ferments their sheeps? whey into award-winning vodka, gin, and liqueur. Ontario?s Dairy Distillery turns problems into profit with a product they call ?Vodkow.? Indeed, Dr. Hughes imagines a future in which a concentration of creameries are bound by a cooperative distillery fermenting what would otherwise be a cumbersome byproduct.

Whey fermentation offers a brave, new world for small creameries, both in decreasing their environmental footprint and ensuring financial security in an age of mass conglomeration. For Koch, a life-long, self-proclaimed ?cow person,? the possibilities of bovine booze are a relief to him and his beloved herd. ?Going through college, I was like ?Man, if I could just figure out how to get cows to make alcohol, we?d be set,?? he says. ?So I guess we?re one step closer here.?

https://www.atlasobscura.com/articles/alcohol-made-from-milk
 
QUARANTINE (LOCKDOWN) MUNCHIES PART 4 - EGGS

 
Pizza Rustica - Easter Meat & Cheese Pie

 
Italian White Bean & Sausage Stew

 
The Magic of Salt in Coffee

 
You must log in or register to reply here.

Similar threads

01dragonslayer
More Health Benefits Of Cooking With Coconut Oil
Replies
0
Views
2K
01dragonslayer
01dragonslayer
01dragonslayer
Massive Cooking
Replies
0
Views
699
01dragonslayer
01dragonslayer
01dragonslayer
More Health Benefits Of Cooking With Coconut Oil
Replies
0
Views
381
01dragonslayer
01dragonslayer
Back
Top