Stupid questions that don't deserve their own thread
>>22048620Both oils are fine. As long as they're submerged, they won't grow mold. But since it isn't really acidic, you risk botulism or anaerobic microbe fouling it up. Odds are it won't, like I eat old rice all the time, but it's a risk you're taking. I honestly just put it in the freezer since I don't intend to use roasted peppers whole. The ones you can get at the store go to good efforts with millions of dollars of equipment to making sure the consumer isn't getting anaerobic microbes fucking it upOne week sounds perfectly fine, but for three, I personally wouldn't do
>>22048238bout tree fiddy. the store is an uppity gourmet shit store only in texas. this brand might be a house brand idk
>>22048620you can use red bell in salsa. it will be sweet but it will be good. you can process it now and use it later. for salsa i would suggest a hard char on the pepper to blacken the skin, put it still hot in closed ziplock bag for a while and the skin will become loose and easy to peel. then you can process it however you want, in oil or freezing or whatever.use red chilies in your salsa if you want it to stay red and not turn brown. guajillos, arbols, and piquin are good..
>>22040662Why use a pan that COULD release toxic fumes though when there are pans that don’t do that on the market>>22040719>>22041010I’m so excited to add these to my listAnother one kind of; Dagashi Kashi It’s about snacks>>22048328The tools attributes still contribute to the cause/consequence.
>>22048328I forgot my pic
The macaron tart
>>22046213So put them in the freezer
>>22045797Godspeed, post results if it's not too late.>>22045812For me, it's the nougatine and the pistachio crème pâtissière.>>22045814Thanks bro. The banana caramel ones are my ultimate weakness.>>22046126Nope, no heavy cream. For the mango banana pineapple you can put a mirror glaze or nappage neutre once frozen.>>22046213Macarons are not supposed to taste like marshmallows. That is what happens when you eat the kind that should have stayed in the bin. Ladurée can introduce you to the version people actually talk about.Comment too long. Click here to view the full text.
Made salted butter caramel gelato. Love me caramel so much it's unreal. I'll probably make a caramel tart next.Also made an apricot rosemary gelato. Next pastry flavour theme after the caramel tart is my guess.
This thread is pretty re-tart-ed
>>22048532Sounds so good!
>unwrap mcdonalds hamburger>see thiswtf
they even put pickles on it when i asked for no pickles
>>22049107>hamburgerwhats the point? just get a mcdouble
>>22049107you're gonna eat it anyway you fat fuck goyim
Bump
>>22049107Looks convenience store heat lamp burger tier
thank you
lean ground beef and pork with ginger and mustard and one scoop of holfood with water
>>22048761
>>22048761The dog bowl is a bit much
>>22048761Vegetables. Now.
>>22048503>machine makes it hard to get real food>accept it and eat dogshit slop instead of killing the machinelet he who hath not eaten slop be the first to accuse another for eating slop. it is a dream. beyond physical requirements it is all slop glorified nonetheless.
I bought a bunch of durum wheat on sale and I haven't used it for anything yetwhat's a good use for it? I've never made bread before but I've heard it's not good for much else
>>22049246Bread
>>22049246You're right
>>22049246>durum dum dum>dum duh-dum duh-dun dun
It’s literally like portable steak. Steak without grilling you can devour anywhere.
>>22048342Yea it’s like 16 a bag at Wally World now
>>22048121I agree. The chile one is good too. 20 bucks for a bag here though. Have to poor out on sweet baby rays.
>like my steak rare, cold, chewy>like my jerky crisp, dry, chewyit's the same animal. maybe one day i'll put a whole steak in the dehydrator
>that'll be $15 for a 3oz bag
>>22048077why does factory jerky all look so fake
What's the best hot sauce?
>>22049142None. I'm not poor and I'm not a hipster soy boy.
>>22049142idk but it's not that one
>>22049142Cholula used to be good 20+ years ago when they had to time to age it before bottling.
>>22049264why would they have less time now? tabasco sells way more than they do and they still find time to age their mash.
>>22049267Tabasco has always been so much vinegary ass so it's irrelevant how much time they age it.
Stopped to get gas. Noticed they were stocking fresh slices out at pic related. Decided to try it for the 1st time. Was actually damn good. Why haven't you guys told me about this?
>>22048808The first pizzas were made by a filthy Italian who likely had shit all over his hands. Nothing wrong with gas station food, bro.
>>22048434I'd never rate HB pizza as anything better than: Merely Acceptable When Intoxicated
Try the thin crust, it's way better than the "hand tossed."
>>22049052It seems to be the same with frozen pizza. I don't like thin crust otherwise
>>22048434>Why haven't you guys told me about this?>>22048808>Why hasn't anyone told you about gas station food?Clearly the NA education system has failed. In Europe, Gas Station Food is a required subject in all schools, and many students even work at the gas stations as interns, a popular alternative to military conscription.
What's the verdict?
>>22038386Guilty of being seriously unhealthful.
>>22049144Doing gay math for calories is the lamest thing ever. You can just acknowledge that stuff is bad for you and you probably shouldnt eat a lot of it without being a nerd about it.
>>22038386Sneed it. Cram it. Ram it. Jam it.
>>22040576>no fun allowed!!!!!!!!!!!!!!!except that's what the fag you're defending (presumably yourself) is doing. HURR GUYS JUST MAKE UR OWN COCA COLA CAUSE THIS IS A TOTALLY VIABLE SOLUTION 55 CENTS FOR A SODA IS THE SAME AS 450K FOR A HOUSE CAUSE I DON'T UNDERSTAND PROPORTIONALITY.>FANTASTIC image. instantly saved and applicable to many scenarios.>seeing that for the first time just nowleave, newnegro
>>22049144>if you drink 1 can a day everyday, you would be consuming 15 pounds a year.lol that's not how it works. you're acting like the human body is a perfect machine you can run calculations into and it'll produce the same result consistently every time. there are a million variables when it comes to metabolism and food intake and it's also not as simple as "consume x calories gain y pounds" because you still have to contend with things like thermic effect of feeding and a temporarily raised metabolism when you overeat. those sugar calories aren't automatically converted to fat, first it will be utilised as instantaneous energy for whatever activity you're doing, what's left goes into your natural glycogen deposits like your liver and muscles. soda is like dessert. is it necessary? no. does it make you happy? probably, if you're not a fag. just have the good, full sugar soda sparingly and don't be a ninny about it.>It's better to not drink any soda, but if I'm going to drink a soda, i'd rather it be lower in calories like 0 cal/sugarexcept those non-sugar alternatives use harmful carcinogenic sugar substitutes made in labs that are worse for you than sugar even if you were to overconsume the latter. human beings have been harvesting and consuming sugar for literally millennia and it's only become a problem in modern times because of decadence, abundance and lack of education about food.>>22049150exactly>>22049247nothing wrong with wanting to be accurate just keep it to yourself. faganon above is oversharing big time.
Is there any benefit to have milk in a bag vs in a carton?
Bag is superior and I have no idea why other countries don't use them.>can be held dangling in the same hand as all your other grocery bags>can even hold more than one bag of milk in one hand>can be stuffed in the fridge at any angle>actual milk bags are protected by outer bag so they won't be dirty as fuck
>>22049030mmm phthalates
>>22049038>phth
>>22047779>patricianFuck you and your Ancient Rome lingo. If you go out of your way to buy 1950s glass milkman bottles you're a fucking poser hipster fag.
>>22049047>choosing a superior product for health & the environment is being a poser hipsterWell then call me the biggest poser hipster of all time!>>22048506Idk im not american
These are incredible btw
>>22048874More poor people ethnic slop.
>>22049207>pickles are ethnic>spicy is ethnicSorry but chemical warfare like pickle-flavored spicy cheese artificially flavored corn has white people's fingerprints all over it
>>22048874the puffs are better. i prefer crunchy over puffs in any other instance but my coworker gave me some and i've bought two bagssome places have 2/$1 with the little bags of puffs and crunchy, try them next to each other
burgah
fucks up grilled cheese
eg
imagine literally eating chicken mcnuggets
Mcdonalds fries taste like shit if you don't finish them in like 30 mins
>>22042143tell me where i can get 50g protein sandwich for less than $4?
>>22045541>shilling for McD's
>>22047591>posting someone else's picture
I never liked McDonalds until I worked there and developed a taste for itUsed to eat a quarter pounder blt at lunch everyday with the free meal privileges
>drink beer>tastes awfuli don't get it
>>22045290Anons being nice and you're being a prick
>>22048530Based, the monks know
>>22048739If I drink before 7pm I fall asleep after 2 beers if I drink after 7pm I'm up all night and can drink many beers
>>22040317you're retarded
I recall seeing long island iced tea in the simpsons.Is it good? It has cola in it, so it's something I'd probably like.
I'm conducting an experiment where I pit 2 batches of cookies against one another. The difference between the two is one batch is made using quality ingredients sourced from my local high-end grocery store and the other batch is made using wal-mart's Great Value line of budget products. Both batches go through the exact same process of >creaming butter and sugar for 3 minutes in a stand mixer with a pause in the middle to scrape the bowl>adding the eggs and vanilla and whisking together by hand>folding in the dry ingredients>scooping onto baking sheet>baking for 11 minutes 45 seconds at 350>cooling for 3 minutes on a tray before being transferred to a rackFor some reason, the Great Value cookies consistently puff up a lot better than their high end counterparts. The HQ cookies deflate a lot more and overall look less appealing because of it. The GV cookies on the other hand have more of a "shortbread" taste to them as my taste testers have communicated. I really want to get to the bottom of this discrepancy, because in my head the two should come out pretty much identically, at least visual wise, given that they both went through the exact same baking process. Some notable differences between the two ingredient sets:>the HQ cookies used pure cane sugar (all they have) vs. the wal-mart cookies using white sugar (i've done the test again replacing the cane sugar with high quality white sugar and they still came out flatter)>the pure cane sugar's individual granules are larger than the white sugar granules (2/3x as big)>the GV flour is very visually "clumpier" than the FM flour>the HQ eggs are brown and have a yellower yolk vs the white paler GV eggs>the HQ cookies use sea salt vs the GV cookies using regular non-iodized saltAll leaveners were tested to make sure they didn't expire. I've done a few test mixing and matching ingredients and haven't been able to pin down one specific factor that leads to the big difference in the outcome.
>>22048071None of those have enough flour, or all have too much butter. Probably because you're a tard using weights.
>>22048067>For test #2, the cookies seemed pretty evenly matched in density. Neither one seemed to completely deflate OR maintain that original thickness the GV flour cookies had for test #1Fascinating. I'm guessing the GV flour was able to hydrate better when sifter, meaning it's more viscous which is why is wasn't as thick. And maybe the HQ flour simply has less protein, so less gluten structure which is why it deflated so much. But maybe sifting them added more air, which is why it didn't deflate as much?U could do a simple test where you try to make a small bread or pizza dough, so you try to beat the dough in a stand mixer and measure the time it takes for the gluten to develop. Imo sounds like a waste of time unless you care that much thoIt seems GV AP flour has 3g of protein per 30g while KA AP has 4g per 30g. A small ass cookie ball is like 30g, a medium-small is like 45-50, and a medium-large size cookie is like 60g, something like that. So it's at least one gram of protein extra per cookie. That sounds like it'd have rise effects. I've heard that old flour isn't as good as newer flour for some reason, and KA flour is known to be of decent quality>3rd and 4th test GV spread moreAre you using the same dough-batter from the 1st and 2nd tests? Cause that means they had more rest time to hydrate, to relax the gluten, and thus spread more. Also, were you sure the pan wasn't still warm? Otherwise, yeah maybe it could be the oven. Or perhaps you messed up the recipe for those rounds. I've done that before and annoyingly spent time doing the math to readjust. Or did you reuse the same parchment paper as the other rounds? The parchment after the first rounds might've accumulated more oil on the surface (im less inclined to this one)>flavourYou never mentioned flavour. Any shortbread flavour [in]consistencies?Btw, obviously there doesn't seem to be a need for it rn but per your pic >>22048071, you could easily fit 2 more in the center, 8 overall
>>22048071Why are there brown splotches? Are they covered in cinnamon or something?
>>22048550>U could do a simple test where you try to make a small bread or pizza dough, so you try to beat the dough in a stand mixer and measure the time it takes for the gluten to develop. Imo sounds like a waste of time unless you care that much thoI'll try this tomorrow night. I mean it when I say I want to be as thorough as possible, I refuse to stop testing until I have a definitive explanation for these inconsistencies. > I've heard that old flour isn't as good as newer flour for some reasonI can believe that, but the GV flour was only purchased about 10 days ago. >Are you using the same dough-batter from the 1st and 2nd tests?Nope, each test was made using a dough mixed from the ground up, meaning the mixing to baking time was roughly equal between the 4 tests. I huge pain in the ass, but more thorough. >Also, were you sure the pan wasn't still warm?The pans had roughly 30 minutes to cool between each test. I went back and forth with 2 similarly old and thin pans that have never seemed to produce differing results in past tests. >Otherwise, yeah maybe it could be the oven.That's what I'm fearing. Maybe it's overheating or something. I should note I kept the oven on at 350 for the entire ~2 hours it took to do all 4 tests. >Or perhaps you messed up the recipe for those rounds. Also entirely possible. I'm tempted to run it back, but I want to get some sort of way to gauge the actual temp of my oven dynamically instead of relying on what the oven itself claims. It's not an old oven by any means, it was just replaced about 3 months ago. >Or did you reuse the same parchment paper as the other rounds? The parchment after the first rounds might've accumulated more oil on the surface (im less inclined to this one)I will say I reused the same parchment paper for all 4 tests, so that's also another possibility, but again it didn't seem to sway things as drastically the last few times I've done the same thing.
>>22049234Also, as far as flavor goes they were pretty evenly matched except for a clear difference in texture. The GV flour cookies were definitely a little crumblier and drier than the KA flour or HQ flour cookies. >>22048617>Are they covered in cinnamon or something?Yeah, they're snickerdoodles. Less boring than sugar but also less ingredients than pretty much every other cookie.
