(Part 2) Top products from r/fffffffuuuuuuuuuuuud

I tried Breakfast Sludge this morning. I am still alive.

I used Post Shredded Wheat ' Bran, very cheap instant coffee ($1.00), Nestle Hot Cocoa Mix, Sweet Coconut Thai, cinnamon, sugar and whole milk.

Notes:

• The taste was too sweet for me - the hot coco has sugar, so adding additional sugar is unnecessary.
  
• The cinnamon is very important. Don't try to drink this without it.
  
• The Chi that I used added more complex flavors and improved the sludge.
  
• Why are you waiting, make some sludge.
  
• Sludge was all I had for breakfast and was satisfying.

I like the everything slow cooker recipe book at amazon. If you don't want to splurge for that, sign up at allrecipes.com. That site has some many awesome things...

I'm eating a slow cooker made beef stroganoff soup right now!

Here's my go to noodleys: MAMA PORK AWESOMNESS.

Enjoy. Do yourself a favor and order a whole box of them.

Shit, I put Sriracha on round 'bout everything. Sweet, savory, it's all good. But this exists as well.

Simple Seitan (makes 1lb - time: 1hr, 30min)

source: Veganomicon - or PPK

1 cup vital wheat gluten flour

3 tablespoons Nutritional yeast

1/2 cup cold vegetable broth

1/4 cup soy sauce

1 tablespoon olive oil

2 cloves garlic, pressed or grated on a microplane grater

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For the broth

8 cups cold water, plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water

1/4 cup soy sauce

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Instructions

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.

you need to get a whirley-pop.

I make kettle corn all the time and this allows me to not need to take the pan off of the burner and it coats evenly every time.

I see your Egg McMuffin recipe and raise you this magical device:

http://www.amazon.com/Back-Basics-TEM500-Muffin-2-Slice/dp/B000B18P96

My roommate and I call ours "The Egginator". Egg McMuffin while you brush your teeth. It even has a tray for heating up a sausage patty at the same time if that's what you're into (and I am).

You can just use one of these and do it in 1 minute in the microwave, although you won't get the cool flowery look. Do they taste different boiled compared to microwaved?