I've started reducing my carbs as I've read that may be the case. I don't actually feel tired when I have salad

Is there anything I need to keep in mind? Is this a gluten allergy (I read that on the internet)

Did I just eat too much? I didnt feel full or anything and not tired immediately but after an hour, couldn't keep my eyes open

The company believes these names “have overtones which are out of step with Nestle’s values, which are rooted in respect.”

https://thebrag.com/nestle-changing-names-red-skins-chicos/

Hello people, This probably isn't too relevant to this page but still giving it a shot.

I'm looking some recommendations about some good cooking schools across Australia and which course to take to get started in a professional kitchen. I'm based in Melbourne right now but I'm willing to move(wanting to move actually). Also if you guys can tell me about institutes which help you get an apprenticeship, it'll be great.

Thankss :)

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INGREDIENTS

2 carrots, finely diced

200 gm (about 2) Dutch cream potatoes, finely diced

60 ml (¼ cup) olive oil

2 onions, finely chopped

2 garlic cloves, finely chopped

3 celery stalks, diced

1 tbsp green peppercorns in brine, drained

150 ml dry white wine

1 tbsp curry powder

200 ml pouring cream

1 cup (75gm) podded peas (about 150gm unpodded)

1 cup (165gm) corn kernels (from 1 cob)

1 tbsp dashi powder

25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped

750 gm butter puff pastry

24 scallops, roe removed

1 egg, lightly beaten

METHOD

1 Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.

2 Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.

3 Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.

MICK HOBSON'S WAGYU BEEF AND PORTER PIE

Ingredients:

2 medium brown onions sliced 1/2 cup balsamic vinegar 50g raw sugar 1kg diced wagyu brisket 3 litres beef stock 60ml olive oil 4 sprigs rosemary chopped 2 bay leaves 10g cracked black pepper 15g allspice 150g dried figs 3.5 bottles James Squire Jack of Spades Porter 150g corn flour 1 egg whisked for brushing 4 sheets of shop bought shortcrust pastry (Borgs is a good brand) 2 sheets of shop bought puff pastry (Borgs is good for puff too) *(If you want to make your own shortcrust my recipe is below)

Heat half olive oil in a heavy base pot. Brown onions in oil, add half a 330ml bottle of James Squire Jack of Spades Porter, balsamic vinegar, diced figs and sugar and reduce until sticky, then remove from pot and set aside.

Heat remaining oil in the same pot and brown beef in small batches adding more oil as needed. Add all beef back into pot along with black pepper, allspice and chopped rosemary. Stir on low heat to completely coat beef. Add caramelised onion mixture, bay leaves, stock and porter. Bring to the boil then let simmer on low for three to four hours until beef can be cut with a fork. Combine corn flour with enough water to dissolve, and pour in slowly as you stir to thicken. You might like to add more or less corn flour depending on how thick you like your gravy.

Grease pie tins with butter and line with shortcrust pastry, leaving a little overhang. Fill with thickened pie mixture and brush pastry edge with egg mixture. Cut puff pastry lids to suit base size and place on top, crimp base and top together with fingertips or a fork.

Bake at 200 degrees Celsius for 30 minutes until golden brown. Allow to cool for 15 minutes before serving.

Enjoy with a cold James Squire Jack of Spades Porter.

*Shortcrust Pastry 1 250g plain flour 125g unsalted butter, chilled, finely chopped 1 egg, chilled Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and one tablespoon chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.

Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours. Roll out to 3-4mm thickness and cut out required size.

Method Cold Hot Is curing required? Yes Yes Smoking temperature 20°C to 33°C 70°C to 80°C Shelf life refrigerated 4 weeks 7+ weeks Is the meat cooked and the protein coagulated? No, the meat remains raw but tenderised Yes Can all seafood be smoked this way and require no further cooking? Yes. #note Yes 

note -> In practice, however, it is mostly restricted to Atlantic Salmon and Rainbow Trout due to the unique aesthetics of these products.

The smoking process

Smoking seafood entails a three-step process:

Curing with salt, either by immersing in brine or smothering meat with dry salt.

Rinsing the salt-cured meat and drying first with towels and then refrigerating on a rack, skin side down, until a subtle glaze (called a pellicle) covers the fish’s flesh side.

Smoking to infuse the oily component with flavours distinctive for different hardwood types, including Australian native hardwoods such as paperbark. Only hardwood timber – typically beech or mesquite – is safe to use in a smokehouse. Softwoods are not suitable due to toxins that survive combustion. If in doubt, consult a local barbecue supplier that stocks wood for smoking.

Note: Both salt curing and smoking have antibacterial properties.

Edit reddit formatting sucks.