I've always just squeezed it out like a mini toothpaste.

Just squeeze it. This is assuming that you know that you are supposed to cut the top off pre cook.

yeah, I did that. you must remove each individual clove and squeeze then, right?

if you squeeze the whole bulb you'd get a lot of shell in the roasted garlic paste I would think.

Squeeze + use a small fondue fork works well for me.
Are you using regular garlic cloves or elephant garlic?

Never heard of elephant garlic, that stuff looks awesome!

On a slightly related note, I found out yesterday my local greengrocer sells these huge onions. Great for when I need to do a bunch of cooking and am feeling lazy.

I hadn't either until last night. I had some that were shaved really thin and fried like potato chips, friggin awesome

I've been trying to eat healthier. I dated a gorgeous, slim brown girl for a while that explained that the reason her peeps stayed skinny was because they ate "rice" for 80% of their meals. "Rice" meant basmati rice, covered in a veggie "gravy" with a tiny bit of "pickle" (usually dried tiny, salty fish or fermented veg that's left on the counter).

My version involves chilis and coriander popped in coconut oil, with sauteed onions and a bag full of spinach and broccolini (rabe) leaves. Add balsamic and worcestire, some lemon rind, cover it with a lid and let it sauce up. Once the leaves reduce to nothing, turn off the heat and add some cherry tomatoes while the rice cooker finishes up.

carbs without protein or fat for every meal.
so healthy

One girls anecdotal evidence can't be wrong!

Looks like a solid 500 calories.

lol at thinking thats anything but a healthy meal. My protein macros are fine and a teaspoon of coconut oil is plenty of fat for a chubby guy trying to lose weight. If you want more protein add the standard cup of daal (split peas or mung beans, spices, and jimbu if youre a baller pro) on the side.

yikes

When i was eating that kind of stuff in thailand i was losing weight and was pretty healthy.
Billions of asians are a proof that you can eat alot of rice and remain healthy.

The problem come when you start mixing cultures and it become imbalanced.

Eating stuff like that's fine if you want to lose weight, although only if you're pretty disciplined. The problem I see is it won't keep you feeling full for that long, especially using white rice, so it'd be tempting to either overcompensate with bigger portions, or start snacking around meals.

Is there anything you can eat that will make you feel full and lose weight?

Boring high fibre, low GI stuff.

Or keto it up. It probably involves even more discipline to pull off, but if you can keep your body in ketosis weight will fall off.

All those words sound made up.

or you could just integrate all the tasty stuff into a balanced diet to get/stay ripped all year round.
people just want to suffer and don't want to enjoy themselves though i guess

lean protein

try to choke down 200 grams of chicken breast (800 cals) with nothing but salt and pepper (no sauces, butter, etc) you'll be stuffed all day

After a few disastrous attempts at making a sourdough starter I found this method which worked really well for me.... http://www.sourdoughhome.com/index.p...=startermyway2

The problem I've found with almost every set of sourdough starter instructions is that they give set time periods for how long you should wait for it to become active and how often you should feed it. The trick is to learn to recognise when it needs feeding. Some starters need feeding once per day (as most instructions tell you to do) but most need feeding 2-4x/day. When I followed the 1x/day instructions it just ended up dying and producing lots of hooch. When I started a new one and fed it 3x/day it worked perfectly and I've had it for about 6 weeks now.

As for baking the loaf, I generally follow the instructions here: http://bakingjames.co.uk/super-sourdough-at-home/

I use a random mix of flours every time, changing it up so each loaf is different. I also use a little less water than he suggests because it's extremely hard to handle with that much water in the dough. Also I generally use a loaf tin instead of the pot method he uses. Just find that it makes a good shape for the bread, is easy to use and easy to cut the loaf after baking.

My latest loaf....

Sourdough starter, fed the night before and left around 10 hours:



Immediately after making up the dough and kneading for about 10 minutes using the stretch and fold technique:



I usually leave it to rise for about 4-5 hours but I was out all morning so put it in the fridge to ****** the rise a bit. I took it out of the fridge after about 5 hours and left it another couple of hours to warm up and finish the rise. It wasn't quite as risen as I'd like it to be but I was running out of time (sourdough takes way longer than normal yeasted bread). Normally I'd like to be risen at least another 50%.

After the first rise:



A quick knock-back and shaping, then about 3 hours in the loaf tin for the second rise and it's ready to go in the oven:



30 mins in the tin on gas 6, then take it out of the tin and another 10 mins in the oven, and we have the finished product, cooling to be ready for toast in bed in the morning:

135 gobbo? I see a lot of different temps / preferences.

I'm going 135 for 20-30 minutes tonight (separating meat first obv).

I did a lot lower I believe. 115 maybe? Always err on the lower side I have found.

Needed to quickly make asparagus to go with salmon tonight. Found an Alton Brown technique to moisten paper towels, roll up asparagus and microwave. Turned out awesome and only took 3 minutes

ChefSteps use the microwave for asparagus too, well at least in this recipe.

https://www.chefsteps.com/activities...th-ham-and-egg