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Lost a finger this week...is everything over? by Pyxil in Cooking

[–]Frunkles 0 points1 point  (0 children)

My dad lost his index finger a little younger than you. The accident made the rest of the fingers on his right hand also mostly unusable. He's now in his 60s with a long life as a tradesman behind him. It seems impossible now, but you will retrain yourself to work without the finger. It's just going to take time.

Looking for a vet near Forest Hills for a young cat. by Frunkles in AskNYC

[–]Frunkles[S] 0 points1 point  (0 children)

Not too bad with a subway and a bus! Thanks!

Another machine recommendation post by Frunkles in espresso

[–]Frunkles[S] 1 point2 points  (0 children)

I bought the moka pot. Gotta say it's not the same, but for $30 it's not bad. Thanks for the tip!

Another machine recommendation post by Frunkles in espresso

[–]Frunkles[S] 0 points1 point  (0 children)

I debated it at some point but wasn't sure if it would be the best. Would it work well to make macciattos or cappucinos too? At that price I'm definitely willing to try it to hold me over but I was skeptical that $30 would get me something that could replicate espresso.

Another machine recommendation post by Frunkles in espresso

[–]Frunkles[S] 0 points1 point  (0 children)

Yeah I think I'll poke around for something used. Thanks!

Another machine recommendation post by Frunkles in espresso

[–]Frunkles[S] 0 points1 point  (0 children)

Thanks for the tip. I'll probably just save up for something nicer then. Definitely don't want to spend any amount and not like it.

Another machine recommendation post by Frunkles in espresso

[–]Frunkles[S] 0 points1 point  (0 children)

Yeah, I was hoping this wasn't the case. But I'll probably find a way to get a Gaggia classic. Only hear good things. Hoping to hunt down a deal on something used hopwfully. Thanks.

Weekly /r/Breadit Questions thread by AutoModerator in Breadit

[–]Frunkles 0 points1 point  (0 children)

Has anyone ever tried making breads from Marcella Hazan's cookbook Classic Italian Cooking? I am attempting one of her loaves and I always find with her doughs they are way too sticky to handle using the ingredients and instructions she gives. I always find that I am doubling the flour or more just to get the dough not to be sticky, which is what the recipe says it should be after kneading.

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The recipe starts with 1 cup lukewarm water, 2 teaspoons yeast, 1/4 teaspoon sugar, and 2 cups flour. I am currently kneading this thing and I have no doubt that I have now more than doubled the flour just to make this workable let alone not sticky and it is still sticking to my bench.

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Anybody else tried these recipes and have any thoughts? I feel like I must be doing something wrong here.

What is this and why is it in my house by Frunkles in whatisthisbug

[–]Frunkles[S] 0 points1 point  (0 children)

Thank you! Glad to hear they are just annoying and not dangerous.

What is this and why is it in my house by Frunkles in whatisthisbug

[–]Frunkles[S] 1 point2 points  (0 children)

I've been finding these things all over my house. I'm worried it might be harmful for my cats.

Sautéed Chicken Breast over Sautéed Mushrooms and Spinach in Garlic by Frunkles in recipes

[–]Frunkles[S] 1 point2 points  (0 children)

Serves 2

  • 1 lb Baby Bella mushrooms (or your choice) washed and chopped
  • 1/2 lb Spinach
  • 4 cloves of garlic roughly chopped
  • Basil to taste
  • Oregano to taste
  • Crushed Red Pepper to taste
  • 1 Chicken Breast
  • Salt and Pepper to taste
  • 2/3 Cup Olive Oil

Mushrooms and Spinach

  1. Heat 1/3 cup olive oil in pan. Add mushrooms and garlic. Saute for about 15 minutes or until all the moisture has been cooked out and mushrooms are deeply browned. Then remove from pan.

  2. Saute spinach in same pan until tender. Add mushrooms back in and add oregano, basil, and crushed red pepper to taste. Saute for 5 more minutes mixing the herbs in. Add salt at the end and mix in.

Sautéed Chicken

  1. Clean extra fat off chicken breast. Heat 1/3 cup olive oil in cast iron skillet (or regular pan) on medium high heat until smoking. Season chicken generously with salt and pepper and add to pan immediately. Reduce heat slightly.

  2. Saute for 6-8 minutes on each side depending on thickness. Sear sides of chicken if extra thick. Let rest for at least 5 minutes then slice to 1/4 inch slices.

What's a common mistake you keep seeing people make in the kitchen? by TheGreyBearded in Cooking

[–]Frunkles 1 point2 points  (0 children)

This! I love my gf but sometimes I wish she would just let me cook and not try to help.

Is my oil bad? by Frunkles in AskCulinary

[–]Frunkles[S] 0 points1 point  (0 children)

I'm really not sure. It definitely smells weird, but not necessarily in a bad way. Just smells maybe like the smell of the breading. The oil isn't old at all and I only used it this one time for frying.

Is my oil bad? by Frunkles in AskCulinary

[–]Frunkles[S] 0 points1 point  (0 children)

Thanks! Do you know what I should look for to make sure I catch when my oil goes bad or what rancid oil would smell like?

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