Customarily, we start from what's called a "coulis," and strain out extraneous matter like shells, from which a lot of flavor is extracted, before any "grinding" begins.Wouldn't he need to put all that in a food processer?
Might make it a bit crunchy instead of smooth and creamy...
Don't take the heat. Read the linked article. The textbook description is in the first few paragraphs.Well please explain what your idea of bisque is.
I've been eating very healthy for the last year and making a lot of smoothies. My personal favorite
8oz fairlife choc milk (has to be fairlife)
1 scoop ON milk choc protein powder
1/2 cup of quick oats
1 pack of Starbucks instant coffee
add my supplements (creatine, etc)
1/2 cup of crushed ice
bam... protein mocha
Mmm ... Korean beer food. I don't drink beer any more, but I still love all the variations on BBQ.
This is a pretty simple stir-fry dish that can go from prep to plate in less than 30 minutes if you've got reasonable "kukri skills." KnowwhatI'msayin'?
1.5-2 lbs. of pork belly, in .25" slices, without the excess outer skin
1 medium to large onion, sliced
3 stalks of scallion, medium chopped
5-6 garlic cloves, minced
.5 teaspoons ginger, minced
1 chopped green chili
.33 cups Korean "gochujang" pepper paste
2 tablespoons Korean hot pepper flakes
2 tablespoons Korean brown sugar
.5 teaspoons black pepper
1 tablespoon soy sauce
2 teaspoons sesame oil
Pile the ingredients up in your pan, and throw on the high heat. Give it a constant stir, and then ten to fifteen minutes later, when the pork is done and the onions are nicely see-through and somewhat mushed ...
... plate it up over white rice, or serve it with leaf lettuce to make wraps.
The swine is fine. I'd seen it before.Copy that my friend. Appreciated.
So, you don't like my pig? I laughed my ass off by myself in the wee hours when I came accross that.
Well that's putting a whole new twist on you are what you eat ain't it?And a little extra revolting food for thought ...