jimb0

oh man i love the interplay of jam and butter, though

just slice the loaf open, slather on a pound of butter and a whole jar of jam i'm there for it

i still had some turkey in the fridge from the other day's roast so lunch was turkey, gravey, and sautéed parsnips

oh i'm not so much suggesting making a real custard as i am making your own custard powder!

lol people who get upset about stuff like this have blessed lives. i like nanaimo bars but i think the nyt ratio probably results in something you can eat a little more of; they're so sweet otherwise, and given the way the chocolate layer is made, not something you can easily pick up without getting sticky fingers. oh well, i don't think if people saw those in person they'd comment, to be entirely honest the sauce that all the maritimers make for them is as follows: dump a can of sweetened condensed milk into a bowl cover the top with garlic powder dump in around a quarter cup of white vinegar stir after chilling the vinegar has denatured the milk proteins and turns the sticky goo into something thick and spreadable with the approximate consistency of mayo we have a can in the cupboard exclusively for nanaimo bars because my SO insisted. afaict from the label it's just cornstarch, fake vanilla, and yellow, though, so i'm skeptical as to how important it really is, lol.

no ma'am. but i'm curious, now.

fwiw you can make microwave popcorn with just a brown bag or silicone container and some naked popcorn kernels. then dress as appropriate. we never buy the prebagged stuff. modernist cakery aside, i like using it for vegetables, either as a parcook or as a replacement for anything you'd steam. broccoli comes out great and super bright green after a couple of minutes, potatoes are easily parcooked before roasting or frying, if i'm only doing one serving of bacon for myself chances are good i'll just do it in the microwave. you can make modernist cheese sauce easily and entirely with just a microwave, and if your hands are really tied, you can do macaroni in the microwave, too, then combine with the sauce for a pretty reasonable mac and cheese (which you can top with cracker crumbs you brown in melted butter in the microwave....). lots of other sauces, too. you can do a tangzhong or activate any other heat gels. i cook cabbage in the microwave, either to eat as such or to wilt the leaves for wraps. good for crisping chicken skin, or doing a quick "fried" herb. sometimes i do scrambled eggs; they come out a little firm but definitely not rubbery. so versatile.

i love the microwave and consider it an integral part of kitchen cookery. when people drone on and on about how terrible it is i just think about how uncreative they are. sure, it shouldn't be the only thing you use, and it's definitely been used to perpetuate culinary crimes, but it saves me a ton of time.

yeah they became a permanent part of my pantry when i stopped eating a bunch of carbs. i agree on the rice; it was...okay...in a sort of salad-y type situation, like with fresh veg, olives, oil, salt, and vinegar, etc., but i don't plan on buying them again. i tend to stick with the spaghetti analogs since they're sufficiently versatile for my use

they're not really anything alike. konjac noodles are a bit more chewy; some can be kind of rubbery. think of rice noodles and how stretchy they can be. it's not the same thing, but it's a lot closer. imo using them in place of wheat noodles leads to disappointment. they're not bad as rice noodle replacements in something that accompanies a fatty sauce, though.

grats on getting a bunch of signups, haha.

if it's all paper straw and not plastic, i'd just put it in the oven at like 150 in a container or clean sheet pan. after an hour or two i'd be pretty surprised if there were anything left to scent the paper. that's well under any dangerous combustion temperature. you should be able to cycle it out within a day unless you have, like, an obscene amount of easter grass to work through.

ah cheers @ChefChrisYoungi figured that the battery wasn't an issue for that reason; can you speak to charging the probe? i see it comes with a fancy container - will that have a connection for it? the probe is ble (bluetooth low energy) not wifi; the modern bluetooth protocols are good at precisely this kind of thing and absolutely sip power in comparison to a protocol like wifi. you don't really need to poll the probe to ask what the temperature is 50 times a second, say, and as a result you can do stuff that really minimizes the power consumption. it'll be a tiny, tiny battery in the probe. the wifi is in the base station that pairs with the probe and remains outside of the oven; that can pair with your phone / access it over the network / internet and you won't need to worry about having a big phatty battery.

oh man i love jalapeno cheese bread. definitely it's own thing but totally good

most cornbreads are quick breads; imo the dish it's cooked in has more to do with what form factor you want than really affecting the bake (doing it in a hot cast iron with melted butter gives a nice crunchy crust, though). i often use mix-ins when i want something different (i make a lot of cornbread). i like adding jalapenos to a slightly sweeter cornbread, mostly because i really enjoy the combo of sweet+hot.

zeroodle rebranded so they are probably identical unless they messed with the formula during the rebrand i’ve never looked for them at costco but i don’t really shop there often either. i just buy them from amazon.

the healthy noodles shown are made of konjac/glucomannan. it's down on the list of ingredients but only because it's an intense thickening agent in alkaline conditions and you just don't need a bunch. that brand adds a couple of other things to help with the texture but at their core they're still just konjac noodles. i like these and use them pretty often: https://www.amazon.ca/ZEROODLE-Shirataki-Spaghetti-Pasta-Fiber/dp/B07CPZTPPX/ref=sxts_sxwds-bia-wc-rsf1_0?cv_ct_cx=konjac&dchild=1&keywords=konjac&pd_rd_i=B07CPZTPPX&pd_rd_r=c6b36e2d-35a3-4ac3-926f-3bc3e770f9c3&pd_rd_w=TXszv&pd_rd_wg=2wcQT&pf_rd_p=110044ae-711a-46cd-88ce-91b9591d369f&pf_rd_r=C1T6SV5T7RQXWVHPXQQ0&psc=1&qid=1614808243&sr=1-1-7bf78e84-8ef2-4f13-9926-bee5153e81cb they just add a bit of oat fibre to help with the chew

i like konjac noodles; i find they work best where you'd use rice noodles vs wheat pastas. i like to use them for a low carb pad thai. i don't tend to go for the keto granolas because they're usually just nuts and seeds and i like to buy fresh ones.

hemp, flavouring, and an avocado. delightful texture

like i said, hit and miss

i recently discovered they sell a one pound package in canada: two cups, one pound note the normal sized reese's cup that somebody has circled here in green

i've had one of these before! if others haven't, it's as you might expect - they don't actually taste like sauerkraut, esp with a half cup of cocoa in there.

haha, not much. ice, water, a little flavour mix (xanthan, sucralose, flavour). i usually vacillate between doing hemp, chia, other seeds, nuts, or a blend. i might do hemp or pea protein, usually. i tend to shoot for ~ 300 calories, high in protein, moderate fats, low in non-fibre carbohydrates.

i have nothing to add on sizing but i can't say enough good things about usa pans, generally. really like them.

i think with some pressure and a nut milk bag you could probably have gotten liquid back out. for something like that though i think you're better off using a much smaller amount, pureeing them finely into the liquid, and going from there