The meat is smoking and so am I.

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.

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/732397298681217617 > Who else likes leftovers? > > [\#leftovers](https://pixelfed.crimedad.work/discover/tags/leftovers?src=hash) [#dinner](https://pixelfed.crimedad.work/discover/tags/dinner?src=hash) [#HomeCooking](https://pixelfed.crimedad.work/discover/tags/HomeCooking?src=hash) [#steak](https://pixelfed.crimedad.work/discover/tags/steak?src=hash) [#broccoli](https://pixelfed.crimedad.work/discover/tags/broccoli?src=hash) [#MashedPotatoes](https://pixelfed.crimedad.work/discover/tags/MashedPotatoes?src=hash) [#GasStove](https://pixelfed.crimedad.work/discover/tags/GasStove?src=hash) > > [@crosspost@lemmy.crimedad.work](https://pixelfed.crimedad.work/@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 cookies and also has a large shallow ramp at the front that messes up what you can put on it. 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](https://lemmy.ml/c/cooking) the only receipt you'll ever need is for spaetzle \- 100g flour \- 1 egg \- 50 ml water \- salt \- pepper

[@cooking](https://lemmy.ml/c/cooking) test

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/644987186832997673 > Preheating. > > Merry Christmas! > > [\#deepfry](https://pixelfed.crimedad.work/discover/tags/deepfry?src=hash) [#turkey](https://pixelfed.crimedad.work/discover/tags/turkey?src=hash) [#birb](https://pixelfed.crimedad.work/discover/tags/birb?src=hash) > > [@crosspost@lemmy.crimedad.work](https://pixelfed.crimedad.work/@crosspost@lemmy.crimedad.work)

scottishscran.com

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!

I bought some close dated St. Louis style BBQ ribs (reduced price!) and I'm trying to figure out what to do with them. I ate a quarter rack, but now I'm thinking about pulling off the meat and making a healthier dish with them. My first thought is saute up some veggies (summer squash, mushrooms, bell peppers), add spaghetti, maybe add marinara sauce, and then have about a quarter rack per serving in that. Any other ideas?

Looking to buy a hot pot setup for my spouse who has always wanted to have a home setup. Looking for one for 2–6 people, with a split design and dishwasher safe. I want to hear about your setups! Could be all-in-one electric or a pairing of an induction plate and a pot.

[Ube Mochi Waffle Recipe](https://cookwithchung.com/ube-mochi-waffles/) **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](https://archive.is/7gIaV)

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://youtu.be/7E59jABNh60) [https://archive.is/DFzbB](https://archive.is/DFzbB)

#Recipe: Crêpes: 4 eggs 400ml of milk 400ml of sparkling water (regular water works, too!) 4 tbsp vegetable oil 4 tbsp sugar 1 tbsp vanilla extract 400 grams of flour Mix all of the ingredients until combined. Strain through a fine mesh sieve, cover and let the batter rest for 2 hours in the fridge. Use a soup ladle or a cup to scoop equal amounts of batter into a pan, I do one soup ladle per crepe and this recipe usually yields 18-20 crepes! Make sure to add a drop of oil to the pan before frying each crepe. Pastry cream: 400 ml milk 100 grams sugar 50 grams cornstarch 1 & 1/2 tablespoons vanilla extract 150 grams of butter Place 200 ml of the milk into a smaller saucepan over medium high heat. While it warms up, whisk together the remaining 200 ml of milk, sugar, cornstarch and vanilla. When the milk starts to come to a boil, pour in the cornstarch mix and whisk for a few minutes until the custard thickens up. Remove from heat and whisk in the butter. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface (it won't melt!). Let the custard cool down to room temperature and then let it chill in the fridge for 4 hours, until it’s completely chilled. Before using it, make sure you whisk it with a hand mixer for a few minutes until it has a medium stiff, fluffly texture. Strawberry filling: 350 grams of cleaned, halved strawberries 100 ml of water -blend it together until smooth Pour the blended strawberries into a saucepan, add in 200 grams of sugar and the juice of half a lemon. Let it simmer on medium high heat. In a separate cup, mix together 150 ml of water and 3 tbsp cornstarch into a slurry, once the strawberry mixture starts bubbling, whisk in the slurry and continue mixing until it thickens. Remove from heat once it thickens up, add in 100 grams of butter, mix, cover and let it cool all the way to room temp., don't put it in the fridge. No need to whip it up before using, just stir it with a spoon to loosen it up a bit. Whipped cream: 200 ml whipping cream 3 tbsp powdered sugar 1 tsp vanilla extract Whip it up until stiff peaks form. Once you have your crepes (make sure they've cooled down), pastry cream, strawberry filling, whipped cream - it's time to assemble the crepes. I did crepe - custard - crepe - whipped cream - crepe - strawberry filling & repeat. Optional; sprinkle freshly diced strawberries on top of the strawberry filling, I'll definitely do it next time I make this because I think I'd prefer it texturally if I could have small bites of fresh fruit in there! #ETA: Can't believe I forgot to write this, but definitely chill the cake overnight. Cover it in cling wrap and let it chill! Source: [https://archive.is/LItKE](https://archive.is/LItKE)

www.justonecookbook.com

This is very tasty for salads in general, but also for Japanese potato salad, which we discovered in Tokyo at the hotel breakfast. This whole site is great, I've used it so much I finally bought all 3 of her books.

**Ingredients** 1 Pillsbury pizza dough tube 40 pepperoni slices 10 mozzarella cheese sticks 2 tbsp butter 1 tbsp grated Parmesan cheese Marinara sauce for dipping **Execution** Preheat the oven to 450°F/ 230°C Spread pizza dough out on a cutting board and Cut the dough into 10 equal-size rectangles Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick Roll up the pizza dough, enclose the cheese stick, and pinch the seams closed Melt the butter and stir in the Parmesan cheese Brush the pizza sticks with the melted butter mixture Bake for 10 to 12 minutes or until golden brown Let it cool down a bit and then dig in with a side of marinara for dipping Enjoy! Notes: I used chorizo slices and shredded cheese. It still tasted amazing so I think that the recipe is versatile enough to let you experiment with ingredients that you like. Reference: [Pepperoni Rolls](https://www.allthingsmamma.com/pepperoni-rolls/)

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](https://gr.pinterest.com/pin/1010073022656258355/)

This isn't a box of cheap yellow mac and cheese recipe. But it's nearly that easy. # Equipment * Stove * Medium sauce pan * Wooden spoon or spatula # Total time * Probably around 15 minutes I would say # Ingredients Obviously, you will need the ingredients to make the meal. You can, of course, adjust these, but my partner and I like this quite a bit: * 2 boxes chickpea pasta * 1 can Alfredo cauliflower sauce * 1/2 brick cream cheese * 4-5oz herbed chevre goat cheese * shredded cheddar cheese (to taste) # Steps 1. Prepare chickpea pasta according to instructions on box * (Probably) Bring water to boil * (Probably) pour in both boxes of chickpea pasta * (Probably) Let boil for 7-8 minutes, stirring frequently * Drain 2. Remove pot from heat 3. Return pasta to pot 4. All those cheeses and the alfredo sauce? Yeah dump all that in there 5. Put pot on low heat 6. Stir until mixed 7. Serve # Tips This is delicious with hot sauce, black pepper, or peas. Probably not with all three. But I don't know your life. I'd most likely do hot sauce, or I'd do black pepper and peas.

cross-posted from: https://lemmygrad.ml/post/572565 > 1. Put a pan on a stove > > 2. Put two pieces of bread on top of the pan and toast both sides. > > 3. Once both sides are toasted, pour milk on top of the toast. It doesn't matter how much you pour as long if the toast becomes completely soggy and soft. > > 4. Use a spoon to break up the softened toast and place it into a snack bowl. > > 5. Pour syrup onto the toast. > > 6. Enjoy!!!

making this rn, wonder how it'll go

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.

I have a reasonable understanding about how to balance sweetness and acidity. I have a good idea of how much umami to add (as much as possible, duh), and I can add salt to taste. Bitterness I just keep to a minimum. But when it comes to adding spices, I have not been able to come up with a good method. I find that adding spices to taste is not very effective, because the flavors and spice level changes considerably as the soup cools down or as you mix the curry with rice. I also don't know how to make a spice mix that will blend nicely, and I never know exactly how much to add. I just roll the dice each time and hope for the best. Is any of you a spice master? I am looking for tips about how to improve my spice game.

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!