Ren

Obviously this doesn't apply to very broth-centric dishes (noodle soups, for example), but we were mostly cooking stews/soups/gravies/other dishes where broth was firmly in a supporting role rather than something to be enjoyed on its own.

Freezer space for the homemade stock is another apartment problem. We tried, but it was never actually economical for us. Eventually we settled on stock concentrates (Better than Bouillon) and low-sodium cubes/powder. In recipes where broth is providing only liquid + umami? Zero difference afaict.

The dual meanings in the lyrics are just shiver-inducing in light of the storyline!

"WEEN HALLOWED" with small skeletons dancing around.

Great job, everyone, we did it again

Sadly, no - mine have all been store-bought

The shelf-stable ones are... not the best, but the bakery-made ones are AWESOME. They do need a good crisping in a pan, though - kind of gummy straight out of the package. I particularly love them for quesadillas!

I wonder if an onigirazu or folded kimbap type structure would be more conducive to frying, with less moisture able to get at the seaweed and prevent crisping? or alternatively a fried onigiri type thing plus crisped nori alongside 🤔🤔🤔 Not sure how well your brown rice holds together, though

I've been wondering... what is "top milk"? Whole milk? Unhomogenized milk, but the top half of the bottle?

This Creamy Pasta Trick Just Earned Scientists an Ig Nobel Prize Physicists discovered the secret to flawlessly creamy cacio e pepe, and it earned them the Ig Nobel Prize.

🍽️
scitechdaily.com/this-creamy-...

I have attempted to make this twice and failed to get the sauce smooth as it should be. Will try again with the info from this article.

Amazing! Thanks for posting the info - I really gotta get an air fryer one of these days lol

Crispy squash rings 👀👀👀
I kindly invite you to elaborate

Maybe intended for not-very-sweet potatoes, so the banana brings sugar and maybe acts as a bit of a binder (since a starchier sweet potato is less likely to hold together)?

I suspect that with the 2020's sweet potatoes available to me, this might be a little too sweet. Would have to try it, though!

I tried looking up recipes and wow, there are so many variations! The one pictured looks like it was leavened somehow, compared to the more custardy texture I was seeing. Whenever you tackle that recreation, I'd LOVE to read about it!

Head, shoulders
Mise en place
Mise en place
🤣🍽️

In my experience, it's really not necessary to do all that extra work. Whole raisins work just fine! They get nice and plump in the sauce.

My family makes a version of this using orange and pineapple juice instead of the cider, canned pineapple chunks, and ground spices instead of bothering with the sachet.

If I'm eating ham, I want that sauce to go with it!

From the Americaphile community on Reddit: Exploring Food Specialties Across America [OC] Explore this post and more from the Americaphile community

I was trying to find a version I could read, and I *think* I found the source post, for any curious. The post gallery has higher-res images of each quadrant of the map:
www.reddit.com/r/Americaphi...

Pokemon rumble spheal on an ocean background. Text says "you made it through another week, spheal is proud of you"

all I have to say is
OMNOMNOM

Sore throat: strong tea w/ yuzu & ginger marmalades

Stomach upset: poached chicken breast, steamed broccoli or brussels sprouts, and bread or pressure cooker rice

Fever: pho, wonton noodle soup, or West Lake soup (depending on grease tolerance lol)

Big Sad: strawberry banana yogurt smoothie 😋

PFFT nope just standard whipped cream, alright! (I WILL straight up eat that stuff with a spoon, so...)

(a long time ago I tried to recreate a tarte tropezienne, with creme madame: whipped cream + pastry cream + swiss buttercream iirc? Delicious, but my lil' hand mixer was NOT up to the task! Brioche was also probably a bit too ambitious for my first yeast bread....)

I will look it up properly now :)

I caught the replies before I could write in, so I already know that my initial guess was wrong - that the outside was marzipan (i.e., almonds, not hazelnuts). The texture looks v similar!

The inside looks like, ah... what's that one creme, the mixture of whipped cream and pastry cream? Diplomat?

Does Costco Lose Millions for Keeping Rotisserie Chicken Cheap? The $4.99 price tag has held firm for one of the company’s most popular items.

Costco's chickens are sold at an artificially-low price, potentially as a loss leader (not clear whether they *actually* lose money on them).

www.snopes.com/fact-check/c...

I thought that was the adjectival form? Like "floral" for "things that pertain to flowers"?

forum.square-enix.com/ffxiv/thread...

Oh, you've got the Tummy Fibromyalgia! /half-joking
(haywire pain signaling SUCKS omg)

OH! it has an edge! It's a spiral slicer, like for potatoes or apples, right? :D

My guess is either a juice screw (for getting juice out lemons, though those seem to usually have holes throughout the screw part), or something for sealing a bottle? or widening a bottle opening? 🤔

Frustrated little dude gripping a pencil saying “how do I pack this down into something I can actually share?” While swirling rainbows labeled “INFINITE POTENTIAL” float around them. Little dude frowns at a tiny grey box, exclaiming “all that work for THIS?!” Little dude shoves the grey box into another little guy’s hands; Frowning, stomping off, and saying “Here you go, I made this, it sucks.” Second little dude cracks open the box, swirling rainbows project out onto their face. Second little dude stares in awe at all the swirling rainbows now floating around them.

Sometimes we’re unsatisfied with a thing we made because when it only existed in our head, we saw all the things it could have been and when it’s done we know all the things that it isn’t, but we can’t see the way it expands into a million new things when someone else unpacks it in their head. 🖊️🦑

🙏