Why is it everywhere even in food marketed as healthy?

So the hole doesn't die.

I'm still learning how to cook with the wood stove. It's a learning curve so not my best pizza. My dough didn't rise perfectly either, but still tasty.

This bread was made 2 days ago and I completely forgot to take a photo the day of, my bad.

The recipe is from Peter Reinhart's Whole Grain Breads, it's the "Rye Hearth Bread" with only rye flour (Arrowhead Dark Rye flour was used).

It tastes awesome with some salt sprinkled on top, one of my favorite breads. Cheese, chicken, and butter all worked great on it.

Here is a photo with a closer look at the crumb:

Fox Business contributor: “You want to know how bad inflation is? Yesterday, yes, I had a nice lunch at Taco Bell — cost me about $28 at Taco Bell for lunch.”

Um, how is that even physically possible? (Also, don’t think I’ll take financial advice from this guy.) pic.twitter.com/cdK39TlLO8

— Eric Kleefeld (@EricKleefeld) October 12, 2022

$28 of Taco Bell

halloween flavored hotdog pic.twitter.com/Kot4eNohkf

— linc (error 404) not found (@lincnotfound) October 7, 2022

I heard somewhere that a man in his 30s will either become obsessed with fixing shit in his house or smoking meats. Smoking meats sounded like it aligned with my interests

As luck would have it I found a reasonably sized brisket for a decent price. Gave it the ol' rub n' tug with spices and then got the grill ready. I have a nice Weber kettle grill and decided to use mesquite wood chips which I soaked and spread over the hot coals. Slapped my meat on the grill and spent the next 5 hours or so letting it do its thing at 250 degrees, wrapping it the last hour.

I think it turned out really good for my first go. Brisket was mayyyyybe a touch dry, but not too bad and really tasty. With winter coming around I think I found myself a good reason to stay outside and drink on those nice warmer days.

When I see OP image I don't think "food". It just looks like violence and death. And where's the food value? That thing probably has zero fat, just lean muscle meat. Plus you have to do a whole bunch of processing and cooking and seasoning and aging just to swallow it.

My body has no natural reaction of "food, eat" when seeing dead mammals.

When I see fruit my body knows it's food, when I see vegetables my body knows it's food, and same with legumes, and to a certain degree, lettuce. But not mammals.

I pick a lot of mushrooms up here in the cold north and thought I would share the good ones so you can learn and pick them and die.

https://i.imgur.com/vNSCnwj

Boletus edulis. King of mushrooms. Does not need boiling, fry it like a steak. Tastes like the best meaty mushroom in the world. Hard to find fresh ones, 90% are too old or eaten by bugs.

https://i.imgur.com/CIMa9yk

Gomphidius glutinosus, grows by porcinis, cook it like porcinis, tastes like lemons and soy sauce.

https://i.imgur.com/nALe1l9

Lactarius deterrimus. Hard to find in good condition. Easy to identify. Delicious nutty flavor.

https://i.imgur.com/Fnz80iS

Chanterelles. Mushrooms for babies but they're good.

https://i.imgur.com/2PFXccv

Ramaria something, it's one of the good ones. It didn't kill me.

https://i.imgur.com/o32AzcO

Hydnum repandum. Smells like oranges. Tastes like pork. Plentiful and easy to ID. Best fricking mushroom ever. Needs thorough cooking though.

https://i.imgur.com/DCpy4B3

Cortinarius caperatus. Hard to ID. Amazing fragrance and taste. Deadly doppelgangers. Only for experts like me.

https://i.imgur.com/ci4P7sQ

Suillus bovinus. Literally "chewy cow mushroom" in my language. Delicious, good texture, plentiful.

https://i.imgur.com/5hWQFg4

Chanterelle ice cream! Recommended.

https://i.imgur.com/uO5aBLr

Amanita virosa. Delicious white mushroom, tasted mild and nutty. Trashed my liver and kidneys and killed me. Do not eat!!!!

If you need mushroom IDs in Europe, or mushroom recipes in general let me know!!!

I don't know how to make them embed....thank you for clicking.....sorry......

I won the only chili cook-off I've ever entered. I have a trophy in my shop to prove it. It was only against 6 other people, but a dub is a dub.

This is how we do Chili in the Midwest so I don't want to hear anyone from Texas b-word about the beans or celery.

I just put it on.

Meat:

2 pounds ground beef

1 pound Italian sausage

4 strips of bacon

Beans:

2 cans chili beans

2 cans chili beans with chili sauce

Veggies:

2 cans diced tomatoes

1 can of mader paste

1 onion

4 staulks of celery (get some shit until someone tries it)

1 green and 1 red pepper

4 little chili peppers

Spices:

I don't really measure I cook it to taste and add spices along the cook

Generous pour of chili powder

Couple splashes of oregano

Some garlic powder

Little bit of cummin

Some basil

Some canyne pepper

Couple splashes of paprika

Little bit of basil

Some shakes of S&P

Half a can of Budweiser

Couple splashes of Tabasco

I stir every 15 mins or so then every half hour I taste and add spices appropriately. Usually let it simmer for 2-3 hours.

In my opinion Chili is the only thing a man should be cookin indoors.

Americans: “Beans on toast? Gross.”

Also Americans: pic.twitter.com/1uSE7dF92N

— No Context Brits (@NoContextBrits) October 16, 2022

no bake chocolate cookie cheesecake! pic.twitter.com/MQg9fVJPBV

— Kirbyyy (@kirbyquimado) October 18, 2022

With Bang energy drinks ostensibly becoming harder to find, at least for a little bit, what are the best replacements? Monster Ultra offers the best flavor(s) I've had and still has low calories (though not quite zero, like bang), but has less than half the caffeine.

this is a real company apparently https://www.chudsbbq.com/

they sell grills called the chudpit and the chudbox

they arent accepting new grill orders