vegetable

Imagine a vegetable mystical-vegetable, that had 99.9% water and weighed 100 lbs.

Special care is taken to ensure that all vegetable products are prepared separately, using dedicated equipment and utensils.

Or if it would, it'd be a vegetable capable of computation but little else (that's my random assumption).

Certain dishes made using vegetable oil would feel wrong for me (goulash for example).

I'm going to need to figure out a better meal:kale ratio or use a different vegetable side.

Expect to pay high prices for rent, meat, vegetable, other fixed costs (health insurance, electricity etc.).

I have an 8 year old who barely gets off the couch, he's like a vegetable.

Heat a few table spoons of vegetable oil on high.

A guy is setting up a large-scale LED vegetable farm in Alaska, where getting fresh produce in the winter is quite expensive, since of course it has to be shipped in by a fairly fast (= costly) method.

I do recommend trying to re-use the stuff if you're planning to deep fry, though, as avocado oil is pricey compared to olive and vegetable oil.

Personally, I've done low-carb diets where things with sugar are almost entirely off-limits, minus a small amount of fruit, and whatever small quantities of sugar are present in non-starchy vegetable.

When my mind jumps around I try to do focus on a single boring task, like trying to enumerate all 50 states or think of a fruit and vegetable for every letter of the alphabet.

It's not like you can no longer say the word "eggplant" at the supermarket to refer to a vegetable.

That is a distinct possibility with plant "inserts"[0] for the vegetable beds, one of the planned innovations I've had in the back of my mind.

'A molecular biologist is finding what could be dangerous levels of heavy metals in plants like kale, often called the “queen” of the vegetable kingdom.

"If you were a fruit or vegetable, what would you be?"

-Olive oil is best for raw emulsions (aioli, etc) -Canola for high heat stovetop -Vegetable for baking and deep frying -Sesame for Asian -Don't worry about flavored oils until a recipe calls for them or you're comfortable experimenting One of my favorite books for cooking is by Harold McGee, 'On Food and Cooking'.