Comments on: Cooking Issues Radio Live Tuesday, December 7th http://www.cookingissues.com/2010/12/06/cooking-issues-radio-live-tuesday-december-7th/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Grace the Conquering Intern http://www.cookingissues.com/2010/12/06/cooking-issues-radio-live-tuesday-december-7th/#comment-10654 Fri, 10 Dec 2010 06:33:54 +0000 http://www.cookingissues.com/?p=4937#comment-10654 Also…I have Sarma’s second raw food book if you want to borrow it . But I love meat, I swear.

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By: Grace the Conquering Intern http://www.cookingissues.com/2010/12/06/cooking-issues-radio-live-tuesday-december-7th/#comment-10653 Fri, 10 Dec 2010 06:31:15 +0000 http://www.cookingissues.com/?p=4937#comment-10653 So Dave, if you really eat raw food for a week, I will personally come in and make you some raw pine nut cheese to go on top of your parmesan-restricted carpaccio [insert respectfully evil cackle here].

Also, I am no welsher either… regarding the heat-heavy cocoa butter extraction process rendering “raw” chocolate products not really raw, the bar you ate shouldn’t have this issue. According to the maker’s website, the fat in the chocolate bar is actually cold pressed coconut oil, presumably made by a process that doesn’t require as much heat as making cocoa butter. (http://www.fineandraw.com/ingredients). So…definitely NO WELSHING!!!!!

P.S. Under the strict laws of anti-welshing, I think we may need to make that vegetable and not animal carpaccio…muahhahaa…Sorry, Mr. Country Ham, Dave won’t be visiting for a while, but he’ll be back after dehydrating every raw nut known to man.

Sigh..Miss you guys already! :)

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