One day I'll try making bread outside of those bread-making machines. That day will not be soon.
The details actually helped a bit since it's a more complicated bread, but I didn't need to waste the bandwidth on downloading her blog... but I guess some introduction and backstory is nice for some people
get your lol on @ kissu.moe
dang that actually looks pretty good for going into the oven
yeah, worked out fine. It tastes like a croissant, but as a loaf of bread
I've seen a korean video a while ago on youtube with that kind of steamed buns. I can't find it right now but it really didn't seem hard to do, I was surprised.
shaping bread is a bit of a pain. It probably only takes one or two tries to get it, but it's not as easy as it looks.
Looks more how I make a hot cocoa than a coffee
coffees are very elaborate drinks. That's just a latté with chocolate power on the top. Latté being a drink of french press coffee with frothed milk
Relocated some food threads from /sum/ here
Have you considered it's because the chocolate you're familiar with is milk chocolate?
Coffee and chocolate are both bitter brown beans loaded with caffeine and shit. Shouldn't come as much of a surprise that they're pretty similar in taste.
What's /qa/'s favorite tortilla salsa?
Probably medium, not too spicy but enough so that it's not like eating watery tomato salad
never had tortilla sauce. the chips from taco bell taste like cardboard.
usually get the froms from stores that don't taste like cardboard and are really salty
Haven't ever made it myself, but I do remember that the only Mac n Cheese I've had that was really good outside of Kraft was some kind of shell pasta with really nice chedder-y cheese. Maybe try searching for a recipe like that?
regularly, it never tastes the same because I usually use whatever cheese I have in the fridge.
I like making that because I have a machine to heat and stir sauces at the same time so there's nothing to do aside from adding cheese and waiting.
Dunno how the boxed stuff tastes though because cheese fundamentalists would behead you for selling this where I live.
praise be to the scared wheel, and the holy rind.
i bought some fondue base
any idea what kind of meat to eat with it the best? >>77848>some kind of shell pasta with really nice chedder-y cheese
that brand is owned by kraft too
Got a rice maker a while ago, but haven't been using it that often. I'm not sure if the "pop" from Cook -> Warm really works, so I normally take off the lid and stop it myself.
Anyways, my rice has been somewhat bland, so today (tonight) I decided to try something I've heard mentioned every now and then: adding salt to water. Sure enough, it made my rice taste a lot better. To this point, I'd always added salt to rice after making it, but now that I know about this, I'll probably do it this way from now on.
Every now and then I buy rice. I just realized after all this time, it wasn't that I was washing my rice poorly that was making my rice sticky, but that I kept buying sticky rice. whoops. wish they would've put that somewhere on the bag...
Are lentils a bean or something?
Lentils are a bean
I'm more curious about why he chose Nyanners as his wife.
It's ok, that isn't Nyanners.
how can you look her straight in the face and eat with her when you've been cheating on her with nyanders?
I helped myself to some while you were gone but I spilled a little...
Is that basically curry or something? Do you use it as a curry replacement? Is it spicy? Was it difficult to make?
The only time I can see myself making something like that is if it's at least 10 servings that I can eat for a while.
Does it freeze well? That'd be good, too.
you are in luck because this recipe makes for about 8-12 servings like in the picture
a head of garlic
^ sweat all of the above in a bunch of canola oil
a big squeeze of tomato paste
a 220 gram can of chipotles in adobo, chopped up a bit
^ toss these in and stir around until they get a bit of char
2 400 gram cans of crushed tomatoes
^ toss this in and add seasoning, bring to a boil
700 grams of dried red lentils, rinsed
2 liters of good vegetable stock
^ toss these in and simmer for around 40 minutes so they turn to mush and you get a nice curry-stew like consistency
salt, black pepper, cumin, coriander, dried oregano, smoked paprika, turmeric, garlic powder, cinnamon, nutritional yeast
shit i had laying around so i also tossed them in:
a minced jalapeno, a lime and some tamarind paste>>77976
the other wife doesn't have to know
that is quite the saucy
>>77980>8-12 servings like in the picture
Wow, that's a lot. Is it all mushy then? Not a fan of chewing onions or carrots.
Thanks for giving me my own plate, but I spilled it...
she sure looks like she's ready for those 8-12 servings!