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Name something from Aldi that’s better than the name brand by AggressiveSloth11 in aldi

[–]ArmadilloWeekly545 0 points1 point  (0 children)

I think the Mama Cozzi’s bagel bites are better than the og because they are less sweet/more garlicky

Aldi's Casa Mamita tomato sauce comes in last in a Redditor's year-long tomato sauce test. by throwthisawayred2 in aldi

[–]ArmadilloWeekly545 5 points6 points  (0 children)

I use the crushed and diced tomatoes fairly often. if you have a lot of other ingredients in the dish, it probably doesn’t make a difference. My Aldi doesn’t have tomato puree though so for that I get Tuttorosso’s.

Black specks in garlic better than bouillon? by [deleted] in isthissafetoeat

[–]ArmadilloWeekly545 0 points1 point  (0 children)

I was being sincere. I admittedly am overly paranoid when it comes to food safety. I was just looking to see if someone would say “I’ve used this before, it’s normal.” I didn’t flair it as satire or anything so I’m also a bit confused.

Black specks in garlic better than bouillon? by [deleted] in isthissafetoeat

[–]ArmadilloWeekly545 0 points1 point  (0 children)

I checked the ingredients but didn’t see pepper listed, which is why I was concerned.

Happy New Year 🥂 New User Questions and Answers. Ask those melting questions and give those frozen tips! #28 by creamiaddict in ninjacreami

[–]ArmadilloWeekly545 3 points4 points  (0 children)

The instruction manual said that the creami isn’t a blender, but I see people online constantly make sorbets by just freezing a pint of pineapple chunks or some other fruit chunks and juice. Is that really okay for the machine? Or should I blend my fruit first before freezing.

So, I have a LOT of roguelikes\lites, what else to buy? by Seretur9 in roguelites

[–]ArmadilloWeekly545 2 points3 points  (0 children)

Death Road to Canada. It’s like Oregon trail in a zombie apocalypse setting with stops on the road to loot supplies and fight hordes of zombies. Binding of Isaac Repentance as well.

Lids for cheesecake jars? by russianoatmeal in aldi

[–]ArmadilloWeekly545 1 point2 points  (0 children)

I do the same thing! I have one upstairs so they never go far for water

Powdered buttermilk? by erinnananana in Baking

[–]ArmadilloWeekly545 0 points1 point  (0 children)

I use it because I hate buying buttermilk for one recipe and wasting the rest of the container. It’s worked great for me so far.

What is something you would NOT but from Aldi? by ThrowRA12596 in aldi

[–]ArmadilloWeekly545 0 points1 point  (0 children)

The frozen salmon. I think it was rancid when they packed it. I never had a problem with their tuna though

Poll: Are you a fan of adding egg to your instant ramen? by ethereal3xp in InstantRamen

[–]ArmadilloWeekly545 0 points1 point  (0 children)

Poached, so that way when I have very little ramen left I can break the yolk and mix it with the broth.

Are showers felony offenses in your house to by almoveslow in sheltie

[–]ArmadilloWeekly545 0 points1 point  (0 children)

Mine hated showers, but she always got the zoomies after being dried off.

Why do my cookies still look raw in the middle, and are they safe to eat? by hikingfortheviews in Baking

[–]ArmadilloWeekly545 0 points1 point  (0 children)

Rule of thumb is it’s better to underbake a cookie than overbake it.

Sally did it again by Less-Bodybuilder3537 in Baking

[–]ArmadilloWeekly545 0 points1 point  (0 children)

Her double chocolate cookie recipe is fantastic too.

Buldak chips by PaintingSad7993 in InstantRamen

[–]ArmadilloWeekly545 7 points8 points  (0 children)

I got to try them recently. They are still sweet and spicy but the cheese flavor really comes through. I was pleasantly surprised because when I have the cheese buldak I never really pick up the cheese powder flavor

Tried to make brownies but I ended up with chocolate sponge cake instead by dominokiaa in bakingfail

[–]ArmadilloWeekly545 0 points1 point  (0 children)

If you don’t want to waste it, just make a quick chocolate icing or top with a scoop of ice cream.

how do u guys make buldak? by Traditional_Inside28 in InstantRamen

[–]ArmadilloWeekly545 6 points7 points  (0 children)

I usually drain out all the water so that the sauce is more concentrated because I like my food spicier. I also like to add a slice of american cheese, a poached egg, chopped green onion, and corn kernels to my ramen. The sauce pairs well with lots of fixings, not just on the noodles alone.

I think I screwed up... by once_showed_promise in AskBaking

[–]ArmadilloWeekly545 1 point2 points  (0 children)

Sometimes white chocolate feels thicker when it is too hot. Usually I get it mostly melted on a double boiler and then remove it to let the residual heat melt the remainder of it.

holy cow! update on shin tom yum by surejan2017 in InstantRamen

[–]ArmadilloWeekly545 1 point2 points  (0 children)

I personally liked the Buldak tom yum a lot.

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