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[Sheb]

So, soylent. :p

[Bauglir]

Yes, but without the various multivitamins and mineral powders that make it a safe thing to be the only thing you eat forever.

[Arx]

So. Last night's supper was roast beef (topside), roast potatoes, roast onion, and baby carrots, with near-unlimited mulled grapejuice (much like mulled wine, but with no alcohol). This was followed by chocolate pudding with custard and whipped cream, with dark roast coffee with cream. I still have a slice of fruit pudding waiting, as well.

[Telgin]

I've been trying to branch out a little with the things I eat, and last week someone told me about parsnips.  I had never heard of them before, although I recognized them by description.  I'd have never thought that the funny big white carrots were sweet.

I learned a lot about them in a couple of days though.  First off, they're actually pretty good.  I roasted some with some lemon juice and salt, which made them taste a lot like raisins.  Second off, I learned that you must trim out the cores of bigger ones because they're bitter.  Third, I learned that deep frying them with sugar and cinnamon makes them taste almost identical to sweet potatoes.

I must experiment more with these.

[RedKing]

That reminds me, I should post some of my adventures with sweet potatoes. One of the many benefits of living in North Carolina is that we produce metric shittons of sweet potatoes.
About 500,000 tons a year, to be specific. #1 in the country and 40% of all US sweet potatoes.

Which means I really have to come up with ways of eating them other than just baked with cinnamon and sugar. My ex-father-in-law had a recipe for bourbon mashed sweet potatoes with pecans that was to die for. I've also done roasted cubed sweet potatoes drizzled with olive oil and sprinkled with cayenne pepper.
I've been looking lately to Asia for some inspiration such as tong sui (sweet potato soup, made a dessert) and tempura sweet potatoes from Japan.

There's also a local distillery that has started making high-end sweet potato vodka that I need to try.

I know we have some members from Malaysia, Indonesia and the Philippines and that they have some unique sweet potato dishes there, so I'd love to hear feedback on those.

[MaximumZero]

So, parsnips and sweet potatoes are on the list of things to try. Okay.

[Bauglir]

Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>

[RedKing]

Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>

So it's like eating a giant crayon. Got it. 

[Telgin]

Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>

I don't think these had wax on them, but I peeled them anyway since that was the #1 step on every recipe I read.    The skin's bitter apparently.

[Bauglir]

Bah! Peeling parsnips is like peeling carrots - it's silly. The skins taste fine, trust me (unless I was unwittingly buying them prepeeled or something).

[Orange Wizard]

Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>

What? I could literally go to a grocery store right now and buy a cartload of non-wax-coated parsnips. I could also eat them with the skins on in much the same was as carrots or potatoes or yams or whatever. Where do you live that treats vegetables like cheese?

[Neonivek]

I am wondering you guy's opinion on greasy foods.

I don't mean like French fries

I mean food where the grease is visible and dripping right off it.

[MaximumZero]

That's seriously gross, Neo.

[RedKing]

Depends. Sometimes bacon and sausage, I'm cool with grease dripping.

[MaximumZero]

Also, fries don't have to be greasy. Either bake them or deep fry them at 325 or higher, and they shouldn't be greasy at all.