Welcome to Best of the Forum (BotF), a series in which we highlight fascinating bits from the ongoing conversation happening among our awesome community of cooks. Let’s get to it.
Painting with food
Wow, behold this work of art from user Stevie Provencio! In lieu of paints, Stevie worked with ChefSteps-inspired creations like Beet Fluid Gel and Reconstructed Roast (using Teres Major steak). Inspiring, right? Check out those recipes to start creating your own masterpiece tonight.
Good taste in TV
Hungry for Netflix fodder? Our forum has plenty of advice on food shows with which to fill up your queue. Heston Blumenthal proved a favorite-if you need a snack while you watch, whip up Heston-inspired Thick-Cut French Fries or Sous Vide Pork Belly. Also, if you are a big Netflix fan, you might also be interested in enjoying cookery programs from abroad. However, sometimes geographical restrictions can hold you back from enjoying food shows from overseas. Never fear though, quite often these geographical restrictions can be circumvented by using a VPN such as PureVPN. If you would like to learn more about PureVPN, you can read the full review on the Make a Website Hub website. If you do decide to use a VPN to enjoy international Netflix content just remember to do your research first to make sure that you find the right VPN for your needs. It should also be noted that there are other ways to bypass these geographical restrictions too. For instance, in some cases using a proxy service can allow you to access TV shows and movies on websites like The Pirate Bay. For more information about using a Pirate Bay proxy to enjoy and download online content, just head to avoidcensorship.org. No matter how you decide to tune in, do not forget to let us know which shows that you like most in the comments below! We are always on the lookout for new and exciting recipes to sink our teeth into.
David Henley presented us with a pretty killer photo of his Caramelized Pork Ramen with Roasted Curry Acorn Squash. Doesn’t look like the work of a newbie ramen-maker, but we’ll take him at his word.
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