Angua wrote:Would lemon and raspberry make a good combination for cake flavours?
It’s a classic!
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Angua wrote:Would lemon and raspberry make a good combination for cake flavours?
Amy Lee wrote:Just what we all need... more lies about a world that never was and never will be.
Azula to Long Feng wrote:Don't flatter yourself, you were never even a player.
AngrySquirrel wrote:Why is it that every time I try to find dinner tips that are a) quick b) cheap and c) somewhat healthy, I get all these sites that give me recipes that are none of those things and also contains a bazillion ingredients I've never heard of?
I just want someone to tell me what to make for dinner and be able to follow through on it without taking out a mortgage.
sardia wrote:AngrySquirrel wrote:Why is it that every time I try to find dinner tips that are a) quick b) cheap and c) somewhat healthy, I get all these sites that give me recipes that are none of those things and also contains a bazillion ingredients I've never heard of?
I just want someone to tell me what to make for dinner and be able to follow through on it without taking out a mortgage.
What are you trying to make? And what equipment do you have?( Full kitchen? Microwave and a tin pot?, Blender? Pressure cooker?)
Some stuff is a luxury, and not actually required, like fish sauce which is a flavor enhancer, or some herbs to add depth. Unfortunately, recipes rarely tell you that, and rely on your personal experience in order to customize or strip down the recipe.
speising wrote:I'd like to have a website that takes a list of everything in my kitchen (food, condiments, but maybe even equipment) and then makes recipe recomendations with minimum required shopping.
AngrySquirrel wrote:speising wrote:I'd like to have a website that takes a list of everything in my kitchen (food, condiments, but maybe even equipment) and then makes recipe recomendations with minimum required shopping.
That would be sweet.
Come to think of it, I recall there being a page like that back in the day, but it shut down about 5 years ago due to uhm, don't remember. Something about spam.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.
PAstrychef wrote:The bottom crust tends not to bake properly, I would skip it. As for which crust, how fancy do you want to be? A regular pie crust is very nice, but puff pastry looks more impressive. If using a puff pastry case, bake it and heat the filling separately, then put the filling in when it’s hot. Sealing a crust to the top of the pan is the easiest way to go.
cephalopod9 wrote:If you're outside the US, what's the volume of an egg? If you crack a large egg into a measuring cup, how does it measure
Belial wrote:I am not even in the same country code as "the mood for this shit."
speising wrote:Who, outside the US, cares about volumes of non-liquids?
cephalopod9 wrote:I got wondering about whether the metric system would favor a different volume of egg.
Belial wrote:I am not even in the same country code as "the mood for this shit."
cephalopod9 wrote:speising wrote:Who, outside the US, cares about volumes of non-liquids?
The inside of an egg is liquid.
Almost all the eggs in the store, and all the eggs recipes call for are "large", and the contents of a large egg fit pretty neatly in a quarter cup. It's relevant to scaling recipes, and making substitutions or using pasteurized egg from a carton.
I got wondering about whether the metric system would favor a different volume of egg.
speising wrote:cephalopod9 wrote:speising wrote:Who, outside the US, cares about volumes of non-liquids?
The inside of an egg is liquid.
Almost all the eggs in the store, and all the eggs recipes call for are "large", and the contents of a large egg fit pretty neatly in a quarter cup. It's relevant to scaling recipes, and making substitutions or using pasteurized egg from a carton.
I got wondering about whether the metric system would favor a different volume of egg.
Except that few people even have a "quarter cup". A scale is so much easier.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.
speising wrote:of course, eggs are always given in natural units. i would be too thrifty to throw away half an egg anyway. OTOH, i've already found myself in the situation that the recipe specified larege eggs, but i only had small ones for some reason, so a way to convert one unit to the other was required...
Belial wrote:I am not even in the same country code as "the mood for this shit."
Amy Lee wrote:Just what we all need... more lies about a world that never was and never will be.
Azula to Long Feng wrote:Don't flatter yourself, you were never even a player.
Amy Lee wrote:Just what we all need... more lies about a world that never was and never will be.
Azula to Long Feng wrote:Don't flatter yourself, you were never even a player.
speising wrote:what we hereabouts use to measure things like water and milk is not a cup, but a clear plastik jug with ml markings, up to 500ml or 1l.
cephalopod9 wrote:I think there's a fair number of meals and dishes where reducing, or removing meat components isn't that much of a chane, but there's twisted up cultural value, particularly in America, where going vegetarian, or cutting back on meat is seen as emasculating, and not as good.
I like veggie burgers, and i wish fake meat had a better social and cultural niche niche than Vegan (tm), punishment food. There's food stuff that doesn't have any animal products in it, like canned beans, or I think Oreos, that don't want to be associated with vegan branding, and vegan branded stuff doesn't want to be associated with "junk" food.
Belial wrote:I am not even in the same country code as "the mood for this shit."
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