Local butchers typically. They're becoming a rarity in England but I've got a good one near me and the butcher is a bro so he cuts me deals. That said I don't cook much with lamb at all. Maybe once a week I'll eat red meat unless the occasion calls for it. I mostly just eat fish and a bit of chicken and the bulk of the diet is fruit, veg, legumes and wholegrains. It sounds fuckibg miserable but I was instantly amazed at how good a big load of varied chopped fruit and veg tasted after a little frying in olive oil with some garlic and maybe red wine. Takes 10 minutes and then throw it on top of some wholemeal pasta and crumble in some feta and serve with a slices of wholegrains bread with some olive oil... Beautiful.
Before I used to just sit with a big lump of raw broccoli and carrots and shit and chomp it down like a miserable fuck. Now I eat ten times more veg and enjoy it.
Basically a bowl of 5 or 6 different kinds of diced veggies go into everything I make.
Samuel Kelly
Veeky Forums bestof
Leo Williams
>butter >mayo >salt >more butter >more salt
Nah.
Aiden Turner
They were pretty fluffy user.
Daniel Carter
Butter is optional, a bit of oil works just as well. And not literal Mayonnaise, ya goof. It's a spice that has mayo in the name.
Caleb Fisher
> Protein fluff ice cream- Avocado & Banana = personal fav i need to know more about this. any websites with more infos/recipes etc?
Jaxon Gray
Google Protein Fluff, that's exactly what I did after finding it on reddit a couple days ago
The protein fluff itself is also pretty good but it's like eating whipped cream so I turned it into deserts.
It's great for experimenting with and fantastic for cutting in general.
I also stole and changed the idea and have been making what I'm calling Cutting Custard:
>2 Eggs >'bout 200ml Almond or Nut Milk of choice, or any low cal milk >Vanilla of choice >2 scoops Protein Powder of choice- I use Casein as it gives more dairy and more volume >Cornflour or xanthan gum if you want to cut extra cals
