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I have a suspicion the "paprika" was cayenne powder.
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Sep 7, 2014 03:48
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Psychobabble posted:You can see that the burner beneath the pot is larger than the pot itself. Flames coming up the sides of the pot can easily catch pasta. I have witnessed someone doing this.
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Jun 1, 2015 03:12
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Suspect Bucket posted:Why would you put bbq sauce on tenderloin... Complain at them if it really bothers you. They might actually do something since it hasn't released.
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Jun 10, 2015 06:22
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AnonSpore posted:Don't leave a huge pot of chicken stew out overnight in the middle of summer just because it was just fine when you did it during winter. No one died, right?
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Jul 10, 2015 04:25
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Oh my god I misread that as "my son". Still, don't leave poo poo out overnight, it really does kill people.
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Jul 10, 2015 04:28
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Smart dog.
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Aug 25, 2015 16:24
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I didn't know there were grandmothers who didn't know how to make gravy.
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Aug 28, 2015 20:52
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Huh. I thought chorizo was super salty?
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Sep 18, 2016 06:43
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Splizwarf posted:To be fair, we only really started eating the crust sometime in the last 250 years. She made a History Food. Why would ancient people waste valuable calories like that?
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Nov 27, 2017 10:33
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ExecuDork posted:A couple of days ago I discovered the three remaining eggs in the pack were stuck to the container. I guess the cardboard had gotten wet, then dried. I broke two in the container, and the third I managed to break just at the top and dump it into the mug I scrambled it in without too much shell. Why didn't you just get the cardboard wet again, and then remove the eggs?
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Mar 17, 2018 06:06
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prayer group posted:First time seeing that video in quite a while and what the gently caress was that John Darnielle-lookin' dingus gonna do to those poor gnocchi with that much Frank's Red Hot? The video is from one of those restaurant supply stores and that is likely their most commonly sold size. Also it isn’t just Frank’s red hot, it is specifically wing sauce meaning all you have to do is coat the wings, no mixing butter or anything. The guy wanted hot wing style fried gnocchi.
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Feb 28, 2019 20:28
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Try folding the mousse into cake batter or brownie batter and report back. E: I should clarify I have no clue whether this is a good idea but it’s probably what I would try CrazySalamander fucked around with this message at 07:49 on Apr 19, 2019 |
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Apr 19, 2019 07:47
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Lecithin is your friend with hollandaise.
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Jul 20, 2019 19:54
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For clear sugar glass you need isomalt not normal sugar. You’re always going to get caramelization with normal sugar.
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Sep 8, 2019 05:54
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The Fuzzy Hulk posted:Oh ok. The pictures always look clear so I just assumed I was burning it I have looked this up and these people are sorcerers. I think they might be lying about using table sugar. Alternatively everyone in my candy making acquaintance circle has missed the boat somehow which is quite possible. I’ll go ask in one of the bigger threads.
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Sep 8, 2019 20:46
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TychoCelchuuu posted:That's... not the typical way to make them. You might even call that method ... a disiaster.
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Nov 15, 2019 12:25
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I premix starches into a small amount of cold water first which so far has worked to avoid clumps.
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Apr 3, 2020 22:13
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It’s sour because it’s an acid, so he used it to make up for the loss of sour flavor in the dish, when he really should have been thinking about the creaminess. Plain yogurt would have been a better substitute.
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May 1, 2020 20:53
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If you're super determined to waste a minimal amount of food then as a compromise you could strain it through some cheesecloth, toss the curds and drink the smooth liquid. Another thing you could try is throwing it in the blender for a few minutes.
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May 18, 2021 04:16
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Killingyouguy! posted:"surely vanilla whey protein powder is powdered dairy like any other and may go into a nice hot mug of decaf" I have done this too. I also determined it to be mostly temperature based because I didn’t have the issue with refrigerated coffee.
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Nov 29, 2022 05:48
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