Lloyd's Food Blog

megathor88:

eattrainstudy:

natulcientelemmaite:

steak—knives:

nowyoukno:

Now You Know more about Ben & Jerry’s! (Source)

damn more reasons to eat ben and jerrys 

like we needed any more;)

I’m not eating ice cream for dinner, I’m supporting a company that betters the world.

(via rainbowjoe)

thebobsburgerexperiment:

Little Swiss Bunshine Burger - comes on a buttered bun
Season 2, Episode 7: Moody Foodie


An all beef patty served on a hot buttered pretzel bun with swiss cheese, mushrooms, caramelized onions and brown gravy.  Similar to the We’re Here, We’re Gruyere, Get Used to It Burger, but with a pretzel bun and a gravy twist.  Had to do something with all that onion soup mix.

Read More

Anonymous said: HEY I READ SOMEWHERE THAT YOU SHOULDN'T USE CANOLA TO COOK CERTAIN THINGS BECAUSE ITS A MAN-MADE CHEMICAL AND AFTER A CERTAIN TEMPERATURE, ITS COMPOSITION CHANGES AND YOUR BODY CAN'T DIGEST IT (AND EVENTUALLY TURNS TO CANCER). I HEARD THAT OLIVE AND PEANUT OIL DON'T CHANGE THOUGH?

fuckingrecipes:

'CANOLA IS A MAN-MADE CHEMICAL' IS BULLSHIT. CANOLA OIL IS JUST ANOTHER TERM FOR OIL THAT’S BEEN HARVESTED FROM THE RAPE PLANT. (Brassica napus), WHICH IS A RELATIVE OF WATERCRESS, MUSTARD AND HORSERADISH. 

image

IN FUCKING 1974, THEY BRED SOME RAPE PLANTS WITH A LOWER EURIC ACID CONTENT (that shit that was linked to heart lesions in small mammals) SO NOW CANOLA OIL IS PRETTY FUCKING HARMLESS IN THE ONLY DEPARTMENT THAT MATTERED. 

IN 1978, SOME BRILLIANT ASSHOLES IN CANADA DECIDED THEY DIDN’T WANT TO DIP THEIR BREAD IN RAPE OIL, SO THEY CHANGED THE NAME TO CANOLA. 

OKAY. TIME TO LAY DOWN SOME SCIENCE SMACKDOWNS. 

VEGETABLE OIL OF ANY KIND (Olive, Palm, Canola, Peanut) HAS THIS THING CALLED A ‘SMOKE POINT' - A SMOKE POINT IS WHEN A BREAKDOWN OF CHEMICALS OCCURS AND A BLUISH SMOKE WILL START RISING

BOTH THE SMOKE AND SMOKE-PRODUCING OIL CAN HAVE NEGATIVE HEALTH IMPACTS. THE FLAVOR STARTS GETTING SHITTY AROUND THAT POINT AS WELL. 

NOTE! THIS IS TRUE OF EVERY GODDAMN TYPE OF VEGETABLE OIL. 

FOLLOW THIS LINK FOR A LIST OF SMOKE-POINT TEMPERATURES

BASICALLY, THE ABSOLUTE BEST OIL FOR FRYING AS FAR AS FLAVOR AND SAFETY IS REFINED AVOCADO OIL. GODDAMN DELICIOUS BUTTERY FLAVOR, AND IT’S RELUCTANT TO HURT YOU. (unfortunately, it’s rather expensive, usually a dollar per ounce)

EVEN WITH THE SMOKE-POINT MAKING THINGS A BIT DANGEROUS, YOUR BODY HAS PROCESSES TO SAVE YOUR ASS, AND A BIT OF OVERCOOKED OIL NOW AND AGAIN SHOULDN’T HURT.