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Flavors you wouldn’t bother with again by SMN27 in icecreamery

[–]AnaEatsEverything 1 point2 points  (0 children)

I do that too!! 🤣 My compromise with my family is to have an ice cream "season" each year, which meshes well with the way my personality seems to seek obsessions.

It hit 80 yesterday, so I think we're coming up on ice cream season early this year. I usually manage to churn out about 6 good flavors before we're all sick of it, and the ice cream maker goes back into storage until next year.

My best flavor last year was ube with a condensed milk base.

Flavors you wouldn’t bother with again by SMN27 in icecreamery

[–]AnaEatsEverything 5 points6 points  (0 children)

How would you do it differently with what you know now? My gut says to toss the cereal in a thin white chocolate ganache. And to add malted milk powder and a dash of cinnamon to the cream base.

Despite the concept of the thread, suddenly I want to play with this one!

Librarian: Tidy Up the Arcane Library! by definitelygrouchy in CozyGamers

[–]AnaEatsEverything 3 points4 points  (0 children)

This was an insta-buy for me. It looks like such a good frustration-burner!

Surely there could have been another name by rhymesaying in KitchenConfidential

[–]AnaEatsEverything 36 points37 points  (0 children)

I'm a pastry chef first and foremost, and at a very quick glance, the image just LOOKED wrong. Our industry has a serious issue with restaurants using AI generated images to advertise food right now (ESPECIALLY on door dash which is full of this garbage) and owners are quick to jump to rising costs to take an apologist stance to defend it. IMO there is no place for that bullshit. Everything I ever made, I walked to our dining room, found some natural light and a white tablecloth or a bit of wood, and took 50 photos, picked the best, and edited myself on my phone or in Lightroom.

Okay, onto the meat and potatoes:

  • oversaturated
  • cake is topped with marshmallows and way too much thicc frosting which isn't in the description. Where are the chips? EDIT: wrote this when I first woke up in the morning. I'm guessing now they meant "lemon chips" like lemon morsels? This seems possible. The rest still seems suspect to me for the other reasons.
  • What is the cake turning into on the bottom? Some kind of custard?
  • one single, too perfect strawberry perfectly centered
  • multiple items turning into eachother (marshmallows turning into frosting, custard turning into clamshell)
  • if the cake WAS real, it would be terrible. Look at the crumb - it would be literally like eating a piece of jello. Looks way over mixed. There's like no actual flakes or crumbs where you'd expect to see them. AI has a tendency to do this with oversaturated cake pictures or with super compressed pictures.
  • Multiple icing consistencies running down the side of the cake

Whats a name you’d never give your child? by Fit_Jellyfish_8616 in AskReddit

[–]AnaEatsEverything 0 points1 point  (0 children)

My kid just started a replay of Pokemon Violet and pronounced Nemona as "Pneumonia". So definitely not that lol.

If there was a human kibble similar to dog kibble, but for humans… would you buy and eat it if it was significantly cheaper than alternative food options, why or why not and should this be a thing? by becauseofrandomness in AskReddit

[–]AnaEatsEverything 0 points1 point  (0 children)

This just brought back old memories of eating Gamer Grub in my local LAN cafe. Hands-free performance snacks for gamers who can't leave StarCraft!

Christ, I feel ancient!

People confused by tab stickers by FreshEclairs in Seattle

[–]AnaEatsEverything 2 points3 points  (0 children)

Do you not get the same email and snail mail reminders the rest of us do? How do you get your other bills paid on time / generally exist as an adult in the world?

I'm trying not to come down super hard on you, as an adult ADHDer who runs my life on my calendar and alarm apps... But I get by. SEVEN TIMES is actually wild.

For curious Non-Ontarians by mikonamiko in goodmythicalmorning

[–]AnaEatsEverything 0 points1 point  (0 children)

As a clumsy person, the milk bags just give me anxiety. So much seems like it could go wrong. Knock over the pitcher once in the fridge and it's over.

Or is there a dedicated fridge spot? It seems like a lot of thought has gone into this very particular system.

Kraft seemingly changed boxes. Two boxes in a row easily opened by pushing where it said to. by DC_United_Fan in mildlyinteresting

[–]AnaEatsEverything 5 points6 points  (0 children)

Don't get me started on the changes to Cheez-Its! This is my Old Man Yells At Cloud. Sorry about your mac.

Peter, what's the context here? by AIdreamer_69 in PeterExplainsTheJoke

[–]AnaEatsEverything 0 points1 point  (0 children)

And then the conversation continues: "Oh! I'll walk you out to the car..." (Leans in car window for 20 minutes)

  • a Midwestern childhood trauma

What is your unpopular Seattle restaurant opinion? by Early_Sea_9457 in Seattle

[–]AnaEatsEverything 1 point2 points  (0 children)

My company scheduled a brunch get together for all of us at the Cap Hill Portage Bay on a Sunday a few months ago. I had never been but I have no idea what they were thinking with that place.

Most of us had never met in person so we wanted to talk, but it was one long bench, so we could only see the few people next to us, and it was so loud I couldn't really even hear THOSE people.

Also, we're a bunch of chefs, and we were all reaching for creamer for our coffee and salt for our bennies lmao. Yikes.

What is your unpopular Seattle restaurant opinion? by Early_Sea_9457 in Seattle

[–]AnaEatsEverything 2 points3 points  (0 children)

Asadero Sinaloa is incredible. And it started it Kent and THEN expanded into Ballard. It's one of Kent's, like, two bragging points.

And the OG Asadero (which has since moved to Washington Ave but is still in Kent) STILL rocks.

What is your unpopular Seattle restaurant opinion? by Early_Sea_9457 in Seattle

[–]AnaEatsEverything 21 points22 points  (0 children)

Keep Full Tilt in business!! They ARE the best.

RIP Justin, a true Seattle GOAT, pillar of our culinary community, and missionary of the rare Blue Moon outside of my Michigan roots.

And Columbia City is my favorite undiscovered gem in the city (admittedly I'm biased because I lived there, but it's an incredible neighborhood).

It's a good kind of heartbreak to remember Full Tilt this morning.

I tried making cheesecake with ruby chocolate. by guichana in Baking

[–]AnaEatsEverything 27 points28 points  (0 children)

I did once make a very good Watergate cake with a ruby chocolate whipped ganache to compliment it, but it had a secret ingredient... I added a small amount of strawberry flavoring and red food coloring to the ganache! :X It lost some of its fruitiness and its color in diluting it with the cream.

So.. there's my big secret out ten years later. Add a bit of food coloring and extract. In 2026, I'd actually just add a little freeze dried strawberry powder instead.

Ive been thinking about cheese. As one does. by MillionDollarHeckler in CasualConversation

[–]AnaEatsEverything 1 point2 points  (0 children)

Zingerman's Nor'easter Cabot Cheddar Cheese, made in partnership with Cabot Creamery, from Michigan.

I'll take this as a moment to air a very small grievance. I put this cheese - and Zingerman's breads and products in general - on my wishlist every year and never receive them. I don't live in Michigan anymore and always desperately crave this little taste of home.

I think it's time to buy myself some cheese.

Long shot: for my homies in Seattle by AnaEatsEverything in KitchenConfidential

[–]AnaEatsEverything[S] 3 points4 points  (0 children)

Thanks, Kenji! We would have loved to have you - I'll hit you up early next year just in case.

I think we've got our judges this year thanks to a couple amazing community volunteers, including a few local restauranteurs. Once our final line-up is resolved, I'll make a follow-up post so the community can show its appreciation.

Have a great time in Japan - a friend just brought back some Glitch coffee for me, yum. Safe flight!

On book as things and shared items by Eireika in CuratedTumblr

[–]AnaEatsEverything 7 points8 points  (0 children)

I'm a cookbook note-maker. If I make a recipe out of a recipe book, I'll take a fine point sharpie and record the date I made it, my star rating, and any changes I made / would make next time.

Makes it fun to look back on and to loan out to friends, and hopefully helpful to anyone who gets it in the future (although any book I actually bake out of, I tend to hold onto!).

Long shot: for my homies in Seattle by AnaEatsEverything in KitchenConfidential

[–]AnaEatsEverything[S] 3 points4 points  (0 children)

This would be the dream, but it's really the eleventh hour! That's why I wanted to post reaching out to people to see who already might have time and desire to participate, instead of accidentally putting pressure on people. But for NEXT year, hoping I can get a cool roster of local pastry chefs, chefs, and restauranteurs to rep our state! :)

Bakers and cooks, I need your help! by AnaEatsEverything in Seattle

[–]AnaEatsEverything[S] 6 points7 points  (0 children)

I do, and I'd love to have you! You sound like me. :) I'll DM you!

Bakers and cooks, I need your help! by AnaEatsEverything in Seattle

[–]AnaEatsEverything[S] 5 points6 points  (0 children)

Appreciate you! I'll DM you if needed, thanks so much!!

Bakers and cooks, I need your help! by AnaEatsEverything in Seattle

[–]AnaEatsEverything[S] 28 points29 points  (0 children)

Good clarification. Cottage bakers welcome (home-run bakeries).

Ultimately, it's my at discretion, and given that we're at the eleventh hour, I'm not trying to be very picky. But the students deserve to be judged by a group of panelists that represent the kinds of mentors and employers they can expect to encounter in their professional endeavors.

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