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(Food and Wine)   Okay, now that our annual fireworks and smoke meatgasm holiday is over, let's get your best tofu recipes and cooking tips (mostly because subby is vegetarian now and tired of eating salads)   (foodandwine.com) divider line
    More: CSB, Tofu, Soybean, tofu proponents, Soy milk, Tempeh, 2000-year-old staple food, soy foods, Vegetarian cuisine  
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141 clicks; posted to Food » on 05 Jul 2022 at 3:50 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



48 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-07-05 3:52:45 PM  
tofu

No.
 
2022-07-05 4:01:27 PM  

Be polite walk on the right: tofu

No.


I actually like grilled tofu...on a skewer with onions, mushrooms, bell peppers.
You press the tofu first with a weight on a towel to get out most of the water....then freeze it. Freezing firms up the texture. Then marinade it in a honey/siracha/garlic/ginger/onion powder marinade.
Let it soak (overnight even, or at least 2 hours)
Skewer and assemble save some of the marinade to mix with soysauce and sherry and to baste

Then grill 'em up with good sear marks. (or broil them)
imagesvc.meredithcorp.ioView Full Size
 
2022-07-05 4:04:16 PM  
those frozen deep fried chunks are wonderfully addictive, even just eating right out of hand with a dipping sauce or three. excellent topping for udon, ramen, oden, etc. or dice them up and fry a bit more, then incorporate into fried rice or stir-friday. add whole to {Japanese, S.Asian, E/SE.Asian} curries. bake with your favorite cheese. make a sanguich.

omnivorescookbook.comView Full Size
 
2022-07-05 4:05:44 PM  
I like getting the firmest available and just stir-frying cubes.

I do them on their own, pull them and then do the veggies and add them back at the end.
 
2022-07-05 4:05:47 PM  
Wrap it in cheese cloth, put a plate on top and a can of tomatoes on that and squeeze the extra water out for a few hours in the fridge. After that, it tastes like whatever you marinate it in, so, get a good marinade recipe
 
2022-07-05 4:10:18 PM  
Fark user imageView Full Size
 
2022-07-05 4:13:57 PM  
And if you freeze your tofu to change the texture (or just to preserve it to use later), be aware this isn't foolproof.

I froze some fancy organic brand in "firm" style earlier this year (because it was BOGO at the store, making it cheaper than one i'd bought before) and it just crumbled into nothing upon defrost. It went in the garbage ☹
 
2022-07-05 4:16:50 PM  
1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory
 
2022-07-05 4:28:30 PM  
Fark user imageView Full Size
 
2022-07-05 4:35:33 PM  

tintar: those frozen deep fried chunks are wonderfully addictive, even just eating right out of hand with a dipping sauce or three. excellent topping for udon, ramen, oden, etc. or dice them up and fry a bit more, then incorporate into fried rice or stir-friday. add whole to {Japanese, S.Asian, E/SE.Asian} curries. bake with your favorite cheese. make a sanguich.

[omnivorescookbook.com image 809x557]


hmmmmm, tin you think i could use ones similar to the pack on the right there to make "cheater" agedashi tofu?

🤔
 
Ant
2022-07-05 4:36:31 PM  
 
Ant
2022-07-05 4:37:50 PM  

Be polite walk on the right: tofu

No.


Tofu is good when it's used as its own ingredient, and not as just a substitute for meat.
 
2022-07-05 4:40:40 PM  
Tried braised stinky tofu in Taipei a few years ago..  It reeked, but the flavor was earthy and a bit nutty, with only a faint scent of decomp.

I was taken to this place one night, where we all sat for hours around an enormous round table with a rotating serving platter in the middle, drinking beer in shot glasses and dining on some pretty amazing seafood.

Fark user imageView Full Size


Stinky tofu:

Fark user imageView Full Size


Which is why I guess this sign was in the shiatter:

Fark user imageView Full Size


Didn't get a chance to try the fried stinky tofu, but you could tell which night market stalls sold it a mile away.  Imagine someone deep frying rancid gym socks, jock straps, and rotting vegetables, and you end up with an aroma that lingers in your sinuses for days.
 
2022-07-05 5:00:52 PM  

Ant: Tofu recipes?
https://thewoksoflife.com/five-spice-tofu-pork/
https://thewoksoflife.com/ma-po-tofu-real-deal/
https://thewoksoflife.com/beef-tofu-stir-fry/


Was gonna link similar stuff. Only comment is you got a little carried away on the link copypasta, since that's the default mapo tofu recipe that relies on ground pork for a lot of the umami.

Veggie mapo tofu from Omnivore's Cookbook

I like this one as a veggie option (or if I just don't have ground meat thawed out).

Subbby:

You say vegetarian, but everyone has their own idiosyncratic preferences on diets like that. If fish sauce is on the table, that opens up a lot of Thai cuisine. Pad Thai, Tom kha, and green curry are all excellent with tofu as the protein.
 
2022-07-05 5:16:55 PM  
I see mapo tofu has been covered (good job!).  Deep fried tofu with veggies is also totally awesome.  Equal parts flour and corn starch, dash of salt and baking powder, add equal parts water and vodka (makes it super crispy) to make a thin-ish batter (consistency of paint).  Slice extra firm tofu into little slabs and toss in batter.  Deep fry in 350F oil until golden (about 7-10 minutes) and drain on paper towels.  Do a quick stir fry of ginger and garlic with your choice of blanched veggies (gai lan, broccoli, green beans are good choices). Add tofu back in, and sauce with light soy sauce, Chiangkiang black vinegar, some veggie stock, touch of sugar.  You can also double fry the tofu in 375F for even crispier tofu, but its a bit more time consuming.
 
2022-07-05 5:30:08 PM  
I dice up firm tofu, add spices to taste, brown it in butter, add veggies, and stirfry. Serve it on chow mein noodles or rice.
 
2022-07-05 5:57:20 PM  

NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory


I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen
 
2022-07-05 6:00:46 PM  

petec: unless you're a heathen


right, look at all these pro-tofu responses!

/DOWN WITH TOFU
 
2022-07-05 6:12:12 PM  

petec: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen


you sound like a lightweight :P
rare for me, especially for a sweet cut like grass-fed ribeye.
the thing is, depending on how hot your grill gets, the solution is to drink faster, not cook longer
 
2022-07-05 6:13:14 PM  

luna1580: tintar: those frozen deep fried chunks are wonderfully addictive, even just eating right out of hand with a dipping sauce or three. excellent topping for udon, ramen, oden, etc. or dice them up and fry a bit more, then incorporate into fried rice or stir-friday. add whole to {Japanese, S.Asian, E/SE.Asian} curries. bake with your favorite cheese. make a sanguich.

[omnivorescookbook.com image 809x557]

hmmmmm, tin you think i could use ones similar to the pack on the right there to make "cheater" agedashi tofu?

🤔


oh, to be sure! they're already perfectly cromulent even if simply microwaved, but subsequently tossing them into a heated oiled* pan for extra cronch takes no time at all.

have a nice sauce(s) prepared, and top the hot tofu with bonito shavings to have them wave at you.

*some of the brands are already pre-oily so ymmv
 
2022-07-05 6:23:43 PM  
it's just a texture thing for some people I think

basic tofu is pretty bland and it takes on the flavors of whatever you toss in

/just smoked some cream cheese
//maybe some tofu is up next
 
2022-07-05 6:23:55 PM  

tintar: luna1580: tintar: those frozen deep fried chunks are wonderfully addictive, even just eating right out of hand with a dipping sauce or three. excellent topping for udon, ramen, oden, etc. or dice them up and fry a bit more, then incorporate into fried rice or stir-friday. add whole to {Japanese, S.Asian, E/SE.Asian} curries. bake with your favorite cheese. make a sanguich.

[omnivorescookbook.com image 809x557]

hmmmmm, tin you think i could use ones similar to the pack on the right there to make "cheater" agedashi tofu?

🤔

oh, to be sure! they're already perfectly cromulent even if simply microwaved, but subsequently tossing them into a heated oiled* pan for extra cronch takes no time at all.

have a nice sauce(s) prepared, and top the hot tofu with bonito shavings to have them wave at you.

*some of the brands are already pre-oily so ymmv


So, i have that one TINY pan-asian-leaning-mostly-Korean grocery here, bet it has a similar thingee.....

Honestly, if they were kinda oily i'd just pop em in the ol' air fryer till hot, then add to the warm sauce.

I know they probably won't have a "silken" interior texture, but it still sounds like a great idea for my home-frying-adverse ass.

Thanks!
 
2022-07-05 6:39:26 PM  

petec: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen


The ketchup covers up the burntness.
 
2022-07-05 6:42:14 PM  

luna1580: tintar: luna1580: tintar: those frozen deep fried chunks are wonderfully addictive, even just eating right out of hand with a dipping sauce or three. excellent topping for udon, ramen, oden, etc. or dice them up and fry a bit more, then incorporate into fried rice or stir-friday. add whole to {Japanese, S.Asian, E/SE.Asian} curries. bake with your favorite cheese. make a sanguich.

[omnivorescookbook.com image 809x557]

hmmmmm, tin you think i could use ones similar to the pack on the right there to make "cheater" agedashi tofu?

🤔

oh, to be sure! they're already perfectly cromulent even if simply microwaved, but subsequently tossing them into a heated oiled* pan for extra cronch takes no time at all.

have a nice sauce(s) prepared, and top the hot tofu with bonito shavings to have them wave at you.

*some of the brands are already pre-oily so ymmv

So, i have that one TINY pan-asian-leaning-mostly-Korean grocery here, bet it has a similar thingee.....

Honestly, if they were kinda oily i'd just pop em in the ol' air fryer till hot, then add to the warm sauce.

I know they probably won't have a "silken" interior texture, but it still sounds like a great idea for my home-frying-adverse ass.


yeah no matter you cook them, the inside is already not even close to silken. more like this...
https://vegetarianmamma.com/air-fryer-tofu/
(and that's from scratch, even.)

Fark user imageView Full Size
 
2022-07-05 6:51:07 PM  

Ant: Be polite walk on the right: tofu

No.

Tofu is good when it's used as its own ingredient, and not as just a substitute for meat.


and why the hell would I not want to eat the flesh of dead animals, mr smarmypants?!

/🥶🤬
 
2022-07-05 6:58:36 PM  
Extra firm tofu, cut into cubes.
Coat cubes in corn starch, knock off excess.
Pan fry in oil.
Enjoy.
 
2022-07-05 7:03:29 PM  

Be polite walk on the right: Ant: Be polite walk on the right: tofu

No.

Tofu is good when it's used as its own ingredient, and not as just a substitute for meat.

and why the hell would I not want to eat the flesh of dead animals, mr smarmypants?!

/🥶🤬


If the animal suffered it really adds to the flavor. I think this veal here died of loneliness.
 
2022-07-05 7:05:33 PM  

NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory


You either like your steak way overdone or drink way too fast. Try buying some real beer.
 
2022-07-05 7:21:55 PM  
Cut into cubes and fried in bacon fat
 
2022-07-05 7:38:58 PM  
I just did a dry rub on the smoked cream cheese I made, but I guess a simple marinade might be a good starting point for some smoked tofu

http://www.alisonsallspice.com/smoked-tofu/
 
2022-07-05 7:42:49 PM  
I make a rosy peanut soup (cream of tomato soup with a scoop of peanut butter) and put in a bunch of faro or barley, and drained, cubed tofu.  Sprinkle liberally with basil and parsley.  It's easy and soooo delicious.
 
2022-07-05 7:49:34 PM  
These turn out nice and it's easy to substitute the spices for other flavor profiles.

thehiddenveggies.comView Full Size
 
2022-07-05 8:06:26 PM  

Ant: Tofu recipes?
https://thewoksoflife.com/five-spice-tofu-pork/
https://thewoksoflife.com/ma-po-tofu-real-deal/
https://thewoksoflife.com/beef-tofu-stir-fry/


I debated mentioning that there are some excellent non-vegetarian tofu recipes, but I see you've already covered that.

I've thought about picking up the little fried tofu pockets at the international grocery.  I've been watching cooking shows on NHK, and they use them either sliced up and thrown into dishes, or stuff them with vinegared rice to make a style of sushi.  (Although you poach them to soften and add flavoring, so it's a little extra work if you can't find a place that sells them already seasoned). See https://gurunavi.com/en/japanfoodie/s/2017/10/a-guide-to-inarizushi-japans-sweet-sushi-tofu-pockets.html
 
2022-07-05 8:19:56 PM  
Oh, and I should mention that I don't typically buy tofu, but I consume tofu embryos regularly.

I buy both the shelled and still-in-the pod edamame.  (You can get them in the frozen section at Trader Joe's and the frozen shelled version at Wegmans, the in-the-pod ones might only be near the sushi counter)

For the pod ones, microwave to warm up, drain the water, then add chili garlic paste and stir to coat.  Eat them by holding stem end, put it in your mouth, clamp your teeth loosely around it, then pull the pod out so the beans eject into your mouth as the teeth and tongue get the flavorings.  (As the pastes are different, there are a few brands that I also stir in some Thai sweet chili sauce)

The shelled ones are fantastic in fried rice, mixed in with white rice and a little soy sauce, or anywhere that you'd use peas.  I've even been known to add them to rice and Filipino adobo.  They're a little meatier in texture than the pop that you'd get from peas, but they're great to have on hand to add texture to dishes.
 
2022-07-05 8:29:42 PM  

NakedDrummer: petec: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen

you sound like a lightweight :P
rare for me, especially for a sweet cut like grass-fed ribeye.
the thing is, depending on how hot your grill gets, the solution is to drink faster, not cook longer


nah, it's about balance
you can easily find ways to work in some of the good stuff (healthwise) while having at any tendencies to good stuff (tasty, tasty fats and sugars bundled up for mass consumption)

I've been making my own soda, bought a CO2 tank and accessories, make my own simple syrup (my final mix has less than half the sugar of anything you'd find at retail) add some fruit juice (always 100%)

/I've been trying to get through this 1/2 gallon jar of beet/ginger/turmeric I bought, the cherry is up next

Fark user imageView Full Size
 
2022-07-05 8:45:26 PM  

Oneiros: Oh, and I should mention that I don't typically buy tofu, but I consume tofu embryos regularly.

I buy both the shelled and still-in-the pod edamame.  (You can get them in the frozen section at Trader Joe's and the frozen shelled version at Wegmans, the in-the-pod ones might only be near the sushi counter)

For the pod ones, microwave to warm up, drain the water, then add chili garlic paste and stir to coat.  Eat them by holding stem end, put it in your mouth, clamp your teeth loosely around it, then pull the pod out so the beans eject into your mouth as the teeth and tongue get the flavorings.  (As the pastes are different, there are a few brands that I also stir in some Thai sweet chili sauce)

The shelled ones are fantastic in fried rice, mixed in with white rice and a little soy sauce, or anywhere that you'd use peas.  I've even been known to add them to rice and Filipino adobo.  They're a little meatier in texture than the pop that you'd get from peas, but they're great to have on hand to add texture to dishes.


I don't eat a farkton of tofu, but I always have it and paneer on hand in the fridge. They're good for 1-2 months after purchase date, so it's great having ingredients on hand that can be used in quick meals, without having to either thaw meat out first or run to the store.
 
2022-07-05 9:04:45 PM  
Soft cheeses weren't a thing in my house when I was growing up, unless you think velveeta is a soft cheese

I was enlightened when mrs petec introduced me to brie as a spread for a nice piece of a baguette

/it's like thicker, creamier, tastier butter
//yum
 
2022-07-05 9:28:44 PM  

olrasputin: I don't eat a farkton of tofu, but I always have it and paneer on hand in the fridge. They're good for 1-2 months after purchase date, so it's great having ingredients on hand that can be used in quick meals, without having to either thaw meat out first or run to the store.


I keep eggs around for that sort of stuff. And they last for months past the stamped on date in the fridge.

I've only ever had two bad eggs in my life-- one was from when I came back from being out of town for more than a week and the GFI the fridge was plugged into was tripped.  The other time I think it was 4 months past the date stamped.

Frozen edamame reheats in a couple minutes, and canned beans are pretty convenient, too.

Or canned meats.  There's a surplus store that regularly has Crider brand ground pork for $2 or $3 for a 24oz can.  Brown it off and crumble it in a pot, maybe add some diced onion or garlic, and a jar or two of tomato sauce and you have a hearty meat sauce in about as much time as it takes to boil the pasta.
 
2022-07-05 10:08:41 PM  

plecos: Extra firm tofu, cut into cubes.
Coat cubes in corn starch, knock off excess.
Pan fry in oil.
Enjoy.


Then toss them in fish fragrant sauce..one of my favorites.
 
2022-07-05 10:55:31 PM  
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

This is the only tofu recipe I need
Switch up the flavours in the slurry to taste. I like sesame oil and seeds or garlic oil and chilis
I eat meat but this tofu is so good I crave it. It's even good cold the next day on salad or cold noodles.
 
2022-07-05 11:58:36 PM  

Harry Wagstaff: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

You either like your steak way overdone or drink way too fast. Try buying some real beer.


rare, son, rare..
sounds like another lightweight, i thought this was Fark .. disappointed.
you nursing your IPA for an hour?
 
2022-07-06 12:07:14 AM  

petec: NakedDrummer: petec: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen

you sound like a lightweight :P
rare for me, especially for a sweet cut like grass-fed ribeye.
the thing is, depending on how hot your grill gets, the solution is to drink faster, not cook longer

nah, it's about balance
you can easily find ways to work in some of the good stuff (healthwise) while having at any tendencies to good stuff (tasty, tasty fats and sugars bundled up for mass consumption)

I've been making my own soda, bought a CO2 tank and accessories, make my own simple syrup (my final mix has less than half the sugar of anything you'd find at retail) add some fruit juice (always 100%)

/I've been trying to get through this 1/2 gallon jar of beet/ginger/turmeric I bought, the cherry is up next

[Fark user image 425x566]


The ribeye on the grill is the health food ... one of the healthiest things for humans with top quality proteins best fat and no sugar.

The local brewery has a nice gose style sour which is perfect for grilling in the hot sun - they can go down fast!

I'm not big on juices healthwise - that cherry one has 34g sugar for 8oz - more than soda - and high in fructose which in particular puts a strain on the liver.
 
2022-07-06 12:08:38 AM  

NakedDrummer: Harry Wagstaff: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

You either like your steak way overdone or drink way too fast. Try buying some real beer.

rare, son, rare..
sounds like another lightweight, i thought this was Fark .. disappointed.
you nursing your IPA for an hour?


I don't drink IPAs because I like beers that don't taste like cheap perfume.
 
2022-07-06 12:30:11 AM  
Tofu with Pineapple (Dau Hu Khom)
I first ate this dish in Vietnam and it's so yummy!
https://www.youtube.com/watch?v=3m6Tli_9BOkI have a simplified recipe which I use often
 
2022-07-06 12:46:19 AM  

Thinkybird: Tofu with Pineapple (Dau Hu Khom)
I first ate this dish in Vietnam and it's so yummy!
https://www.youtube.com/watch?v=3m6Tli_9BOk
I have a simplified recipe which I use often


!@#$ formatting :P

+ I've now embedded the link

ĐẬU HŨ KHO THƠM món chay ngon dễ làm - tú lê miền tây
Youtube 3m6Tli_9BOk
 
2022-07-06 12:58:48 AM  

Harry Wagstaff: I don't drink IPAs because I like beers that don't taste like cheap perfume.


agree, i'll drink to that
 
2022-07-06 3:21:36 AM  

Thinkybird: Thinkybird: Tofu with Pineapple (Dau Hu Khom)
I first ate this dish in Vietnam and it's so yummy!
https://www.youtube.com/watch?v=3m6Tli_9BOk
I have a simplified recipe which I use often

!@#$ formatting :P

+ I've now embedded the link

[Youtube-video https://www.youtube.com/embed/3m6Tli_9BOk]


I should have mentioned though that this clip is not the simple recipe that I use :D
 
2022-07-06 2:39:44 PM  

NakedDrummer: petec: NakedDrummer: petec: NakedDrummer: 1. Slice firm tofu into 1" slabs
2. In a skillet or wok, add 2 tbs olive oil
3. Sautee tofu until brown, stirring frequently so it doesn't stick
4. Take off stove and let cool
5. Take rib eye steaks from the fridge and season with salt
6. Scrape tofu into trash can
7. Place steaks on grill and cook for 1-2 beers per side

/obligatory

I can put down a beer or two, but more than a half a beer and your steak is gonna be over done

unless you're a heathen

you sound like a lightweight :P
rare for me, especially for a sweet cut like grass-fed ribeye.
the thing is, depending on how hot your grill gets, the solution is to drink faster, not cook longer

nah, it's about balance
you can easily find ways to work in some of the good stuff (healthwise) while having at any tendencies to good stuff (tasty, tasty fats and sugars bundled up for mass consumption)

I've been making my own soda, bought a CO2 tank and accessories, make my own simple syrup (my final mix has less than half the sugar of anything you'd find at retail) add some fruit juice (always 100%)

/I've been trying to get through this 1/2 gallon jar of beet/ginger/turmeric I bought, the cherry is up next

[Fark user image 425x566]

The ribeye on the grill is the health food ... one of the healthiest things for humans with top quality proteins best fat and no sugar.

The local brewery has a nice gose style sour which is perfect for grilling in the hot sun - they can go down fast!

I'm not big on juices healthwise - that cherry one has 34g sugar for 8oz - more than soda - and high in fructose which in particular puts a strain on the liver.


I only use about 2-3oz of the fruit juice in a 20oz home made soda

/the sugar is bad for your liver
//but 2-4 beers in less than 10 min is ok
///???
 
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