Truly treats those around him like a king would treat a guest to his court
I think it might be a plant milk
Which begs the question... Are soy lattes just a mixed plant milk?
no, soy lattes are a bean soup flavored with coffee, because soy is beans
A paperclip maximizer AI, but instead of turning everything into paperclips, it convinces its creators that everything is a paperclip
Yeah, here coffee beans covered in chocolate is a snack you encounter occasionally. Like you I don't know what they do to it to make it "snackable" though - maybe just roasting them is enough.
Yea pretty much. They just roast them and cover them in (most times) milk chocolate. There's coffee that would taste terrible brewed, but covered in chocolate it tastes coffeeish enough
Sometimes coffee ice cream comes with beans and the beans are so good
If you dared to give me chili con carne without kidney beans I would throw it in your face
That shit's integral to the experience
Smh some people just don’t appreciate a good chilli con carne sin frijoles
wait does that make every meat a chili when it's cooking in it's own liquids?
I think you mean stew since chili is a specific stew.
Braising - cooking a meat in its liquid and maybe extra liquid so it don't dry out or for flavour. If you take the meat out of the liquid to eat the meat then I wouldn't call it stew.
Meat stew- braise meat and eat it in its braising liquid without overly reducing into gravy which is defined by being viscous.
So it's a very blurry line between braised meat and a stew and it depends on what you do after the meat is done cooking and as tender as you're aiming for.
A braise has at most 1/3rd of the meat covered by liquid, a stew would be fully covered, no?
Depending on the cut of meat sometimes you want the meat more submerged. Wikipedia says 2/3rds in but idk seems arbitrary to me. I would do more than half andthen make sure to rotate so all of the meat is submerged at some point. For some cuts I'd do more liquid if I knew it wouldn't be tender enough after 2 hours otherwise.
Also Wikipedia says usually a braising liquid has an acidic component like vinegar or wine which I've never thought about but I guess I do use wine plus broth most of the time.
When I do a meat pie I fully submerge chunks so it's arguably a stew but I reduce the liquid so much that I don't think it makes sense to call what's in the pie stew but maybe it is
It's probably one of those weird french rules, but the point is mostly to allow the meat to steam and not boil, leading to more breakdown of connective tissue. At least that's what they said at culinary school.
I'm sure you can find hundreds of different ways of doing it depending on the cuisine, but I find that to be a good rule of thumb, since the more you submerge the meat, the more browning from the initial searing is lost to the liquid. Better sauce but weaker meat.
lol my mom calls coffee in America soup, because it's weak and comes in enormous portions.
No, many things that aren't chili have beans. Bean curd isn't chili. Vanilla ice cream isn't chili.
You roast the coffee beans, grind it, pass water over to only get part of them dissolved in water, and discard the bean. If anything this is more like a bean broth that's sort of like a brown stock (roasting ingredients before adding them).
For coffee to be stew it would have to be thicker and involve eating more of the actual coffee bean solids on purpose. So if you wanted to crush up coffee, add less water than normal, mix it up, and eat the entire thing on purpose then that would be stew. But also why.
Do you eat coffee beans? Do you drink non-coffee beans?
What if I tried to make bean beverage by grinding them and brewing them with hot water? Or if I soaked coffee beans, and added them to food dishes?
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