It doesn't really make any sense how this could possibly be related, and for that reason I don't rule out some other factor being at play, but the correlation has been pretty evident on all 3 occasions when I tried to do this and the absence of the same effects when I don't do this and instead do pre-boil the pasta all seem to point it being the relevant variable.

Assuming the no-pre-boiling somehow is responsible, the obvious solution to the problem is to just stop doing that and indeed I have for fear of a repeat of the horrible experience, but it's just that the ease and efficiency of the method is so appealing and I would like to try it again, but I also really don't want to gamble on that unless I can be pretty well assured that the results were unrelated to the lack of a pre-boil or if that actually is a plausible cause, I'd like to learn by what mechanism this could possibly play a role and why it doesn't bother most people.

The meat is smoking and so am I.

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/732397298681217617

> Who else likes leftovers? > > \#leftovers #dinner #HomeCooking #steak #broccoli #MashedPotatoes #GasStove > > @crosspost@lemmy.crimedad.work

I'm trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.

I've often thought it would helpful if the thing I was cooking on was close to as wide as the oven itself. In Australia ovens are usually 60x90cm. I often see and use American recipes because they're so common on the English speaking web and they quite often refer to sheet pans or baking sheets, which seem not to be a very common thing here. They look bigger than the types of things I can commonly buy here, which tend to be cookie pans that are really small. I used to think those American baking sheets were literally as big as the oven and slid in as racks but on further research it seems they're not actually that big and also need to sit on racks themselves and aren't as wide as the typical American home ovens.

I guess my theoretical baking rack would need it's rims to be less wide than the distance between rack grooves otherwise the food would touch the oven walls and baked goods that rise would might rise up to those grooves which would be no good either, but still that should only be a few cm. I actually sort of already have what I want as it came with the oven. It's a rack, that's not a wire and is a solid continuous sheet of metal that slides in to rack positions. The problem is, it always produced weird results when baking and seems to burn the bottoms of cooking and it has a large shallow ramp at the front. I read my oven instructions and discovered you're not actually supposed to cook on this thing and it's for catching drips. That's super weird to me since on occasion it's been used for this purpose accidentally and it's singularly unsuited to the task as any drips immediately bake right on to it and are impossible to remove and produce lots of smoke on the next use of the oven. I guess it's sort of better than nothing since I can theoretically clean that off when I take the rack out to clean it as opposed to the oven floor, but it's only marginally better since the effect of the baked on drippings is so thorough that it's near impossible to scrub off. Anyway, point is, while it's for whatever reason unsuited to the task presumably because of whatever it's made of and it's slightly odd shape, it's proof in my mind that the concept makes sense and can be done, and yet I can't find anything designed for this.

You can buy additional wire style racks, but seemingly not continuous metals sheets of appropriate size to fit in to the rack grooves.

@cooking the only receipt you'll ever need is for spaetzle

\- 100g flour \- 1 egg \- 50 ml water \- salt \- pepper

@cooking test

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/644987186832997673

> Preheating. > > Merry Christmas! > > \#deepfry #turkey #birb > > @crosspost@lemmy.crimedad.work

I've made this twice and it's the easiest, most reliable tablet recipe I've used. It was great as is, but the second time I added vanilla paste and 2 tbsp sifted cocoa after it came off the heat. Yum!

Ube Mochi Waffle Recipe

INGREDIENTS

• ¼ cup ube puree (Ube Halaya Jam)
• ¼ cup water
• 1 tsp ube extract (More if you want the extra purple color)
• 1 egg
• 1 cup coconut cream
• ¼ tsp vanilla extract
• 2 tsp oil
• 1 ¼ cup mochiko flour
• 1 tsp baking powder
• 1/3 cup sugar
• ¼ tsp salt

INSTRUCTIONS

1. In a small mixing bowl combine the ube puree, water and ube extract.
2. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.
3. In a separate large bowl whisk together the egg, coconut cream, vanilla extract and ube mixture.
4. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set it to medium-high or setting 4 out of 5.
5. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.
6. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it's done cooking.
7. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit.

Source: CookwithChung post

Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.

Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).

Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).

Much of this recipe is kind of a combination of something the wife and I found on one of two videos. One is from thatdudecancook and the other is Kenji.

Ranch dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 3 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp msg
• 1/2 tsp salt
• 2 tsp white vinegar
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 1/4 cup chopped chives

Sources: Thatdudecancook youtube

https://archive.is/DFzbB

The easiest and most delicious cheesecake recipe I have ever executed.

I made it (cover image) for the 4th or 5th time yesterday and I am going to make it again soon!

Ingredients:

250gr cream cheese

50gr sugar

3 eggs

120gr heavy cream

10gr all-purpose flour

Execution:

In a big bowl mix the cream cheese and sugar together till combined.

Add the eggs. One at a time, and mix before adding the next till combined.

Add the heavy cream and mix till combined.

Last but not least, add the flour and mix till combined.

Put a piece of parchment paper in a round tin or a round disposable cake pan. Pour the mixture in and bake it in a preheated oven at 220°C for 25 to 30 minutes.

Time depends on your oven. It may take more in some cases.

Once baked, let it cool down completely and put it in the fridge for up to 6 hours or overnight.

Enjoy!!

Note: Basque cheesecake should be jiggly once baked so don't be alarmed.

Note: My recipe is a bit different than the one in the reference video. The only difference is that I didn't add one egg yolk, I added the whole egg. I noticed that the cheesecake becomes smoother and softer that way.

Reference: Basque Cheesecake

Bonus if it isn't just mainly carbon-hydrates and if the ingredients don't need to be used immediately (unless the meal itself when done can last for many days).

I'm getting tired of tuna masala spaghetti.

It's grassy, but fatty.. quite a strange flavour profile. Has anyone ever sprinkled brown sugar over half an avo and just gone to town? It works sweet as well!

So, what does avocado taste like to you?

I sliced bananas and rolled them in a mixture of cinnamon, honey and vanilla sugar. Then I roasted them in a pan for some time. After that, I put ice cream and liquorice bits. Now this is a good dessert!