Comments on: Karma Juggling is Very Hard Work

By: Jeff Dieffenbach

Jeff Dieffenbach — Mon, 21 Nov 2011 13:55:52 +0000

Oh, and speaking of my kitchen ineptitude, two tweaks you might make to the recipe.

1. In step 1, give a hint as to how much broth to set aside for the later saute step.

2. In step 2, provide some guidance on how big the sweet potato/yam slices should be.

3. Suggest a few good beer pairings. We went with Sam Adams’ new Stony Brook Red, part of their Barrel Room Collection. Outstanding!

By: Jeff Dieffenbach

Jeff Dieffenbach — Mon, 21 Nov 2011 13:52:16 +0000

This recipe’s been pinned up on my bulletin board since March. I finally got around to making it (with some help from someone who actually knows a thing or two about cooking) and it was fantastic. And this is coming from a guy whose favorite song is “Cheeseburger in Paradise.”

By: Celeste

Celeste — Fri, 11 Mar 2011 01:15:36 +0000

Yum – looks good!

I wouldn’t discard the coconut/veggie/yam broth part though – save it for a curry. It would be awesome.

And from someone who declines to eat CAFO meat but doesn’t make a religion of it, peace and hugs and like that.

By: plutosdad

plutosdad — Tue, 08 Mar 2011 14:35:52 +0000

Also there supposedly is a difference and yams are supposed to be better for you, but i’ll be darned if I can actually find any.

Here is a cool link I found on what they both look like and different varieties:

http://www.marksdailyapple.com/difference-yams-sweet-potatoes/

By: plutosdad

plutosdad — Tue, 08 Mar 2011 14:06:47 +0000

OMG this (the tanka bars) is so awesome, I actually have been looking for good meat based energy, instead of dairy based. And those snack sausages are gross and full of nitrates and other crap in them. (most studies on “bad” meat are on that kind of meat). And i can only eat so much beef jerky. (it’s especially hard while running) So this might be the ticket.

By: Beth B

Beth B — Mon, 07 Mar 2011 20:37:57 +0000

… what is UP with that photo?!

By: Jenn

Jenn — Mon, 07 Mar 2011 17:52:33 +0000

Parts, not pars. ‘Cause parts is parts.

By: Jenn

Jenn — Mon, 07 Mar 2011 17:51:48 +0000

Fatty…oh, Fatty!! I just made this tonight and I have to say that I’m shocked at just how good it was! This is definitely one of those recipes where the sum is greater than the individual pars. Absolutely fabulous!! Got an A from my husband (who recently told me vegetarian fare should never be served as a main course, mind you) and he had two, despite that they were as big as his head. Only sub I made was to use quinoa instead of rice, as that’s what I had on hand (and it’s more nutritious, so there’s that). Thanks a ton for sharing!

By: Dr. Brett

Dr. Brett — Mon, 07 Mar 2011 17:50:26 +0000

I will not be able to prise the photoshopped image from my mind. One can’t un-see that.

By: mikikinnc

mikikinnc — Mon, 07 Mar 2011 17:00:37 +0000

Great recipe (and I’m a confirmed meater)–except the sacrelige of tossing out the coconut milk breaks my heart. Surely there’s got to be a way to use that stuff in something else. For the love of God, it’s the elixer of life!