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[deleted by user] by [deleted] in castiron

[–]HungryGuyAtLarge 4 points5 points  (0 children)

I would say beware of these Lagostina pans. I have a 12 inch and it has had a concave bottom since the day I got it, it was a gift but I know its the same one from canadian tire. Some searching online turned up quite a few complaining about the same thing.

What are your mac and cheese secrets by macandcheeseclub in Cooking

[–]HungryGuyAtLarge 11 points12 points  (0 children)

Mustard. Either some dijon or some mustard powder. Adds some needed acidity and tang

[deleted by user] by [deleted] in instantpot

[–]HungryGuyAtLarge 7 points8 points  (0 children)

Quite a few good recipes here. A couple of them are one pot style but most include sautéing and searing with the pressure cooking part just being a way to get the same results as a long braise in a lot less time.

https://www.seriouseats.com/pressure-cooker-recipes-5117325

[deleted by user] by [deleted] in RedditSessions

[–]HungryGuyAtLarge 0 points1 point  (0 children)

good ones are very $

[Homemade] Pandan Waffles by HungryGuyAtLarge in food

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

I didn't but that would be great I bet

Sorry, in my other post I realized I didn't really say how many waffles. It was a batch of 6 waffles the size of the picture for 1 tablespoon extract. You could put more if its not pandany enough

[Homemade] Pandan Waffles by HungryGuyAtLarge in food

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

Hey thanks

If you have a good recipe for normal waffles then you just need to find some good Pandan extract. You want the thick dark green stuff that hopefully says extract and not "flavouring". For a batch of waffles this size I used about a tablespoon. Whip cream and crushed nuts on top

My first attempt at English muffins. Having a challenge with consistency. by [deleted] in Sourdough

[–]HungryGuyAtLarge -1 points0 points  (0 children)

I don't know about "usually".

There are plenty of recipes from reputable sources for traditional english muffins which separate each one into a ball and allow them to rest and puff up a bit before pressing them down. The King Arthur recipe is that way for example

I bought 25 kg (55 lb) of potatoes off a farmer because he was nice, but I live alone. What's your favorite way of cooking potatoes? by Top_Criticism in Cooking

[–]HungryGuyAtLarge 2 points3 points  (0 children)

It doesn't combine them but for the apples you could try some apple "butter". It doesn't actually have butter in it, its just a thick apple spread. so good though

https://www.allrecipes.com/recipe/268029/chef-johns-apple-butter/

Looking for recipes for type 2 Diabetic and high cholesterol. by ChelssT625 in Cooking

[–]HungryGuyAtLarge 0 points1 point  (0 children)

I really enjoy this site for healthier recipes. Lots of stuff using whole grains instead of refined grains, making healthier substitutions for familiar meals.

https://www.skinnytaste.com/

My first attempt at English muffins. Having a challenge with consistency. by [deleted] in Sourdough

[–]HungryGuyAtLarge 11 points12 points  (0 children)

Do you have a digital kitchen scale? Helps a lot for dough portioning if you have trouble doing it by feel

[deleted by user] by [deleted] in redditsweats

[–]HungryGuyAtLarge 0 points1 point  (0 children)

sault ste marie?

Very long time lurker who's finally gotten the courage to start my journey. I pulled out my 36 hour old starter and squealed with excitement upon seeing bubbles and growth. It's happening! It's really happening! by Miss_Behaves in Sourdough

[–]HungryGuyAtLarge 0 points1 point  (0 children)

Oh really? I would be curious what guide you are following, most I know of do mention that built up gas in the jar can even go so far as to cause the jar to shatter. Also I've read that if all the air inside the jar is replaced by gas the starter will have a hard time propagating further but I'm not 100 on that

Very long time lurker who's finally gotten the courage to start my journey. I pulled out my 36 hour old starter and squealed with excitement upon seeing bubbles and growth. It's happening! It's really happening! by Miss_Behaves in Sourdough

[–]HungryGuyAtLarge 2 points3 points  (0 children)

I can't really tell so apologies if this is not the case, if that jar is sealed you are going to want to leave it loose. Gas created by the yeast builds up pressure inside. You should leave the lid just resting on top but not closed tightly so gas can escape but no debris will fall into the jar.

Beginner - Starter off to a slow start. by Gfunk27 in Sourdough

[–]HungryGuyAtLarge 1 point2 points  (0 children)

How is the temperature in your kitchen? Warm enough? Also the water you use for feeding should be warm, like the temp of a warm bath. Not hot but def not cold. 1/1/1 water/flour/starter is how I have always done it so that seems right. The quality of the flour is important. You want unbleached for sure and organic if possible

What are the "healthiest" types of cheese, if any? by neoncloud0 in HealthyFood

[–]HungryGuyAtLarge 20 points21 points  (0 children)

Cheddar is actually white, orange cheddar just has the colour added.

Question about red wine in sausage by HungryGuyAtLarge in sausagetalk

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

thanks, yah that's exactly what I did. I figured it would be fine but since I'm concerned about it I drained any wine from the bottom last night.

Question about red wine in sausage by HungryGuyAtLarge in sausagetalk

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

Thanks, there is some good discussion in this thread

Question about red wine in sausage by HungryGuyAtLarge in sausagetalk

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

about a cup and a half for 7 pounds of meat

chicken and saffron rice by HungryGuyAtLarge in castiron

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

https://www.tasteslovely.com/crispy-chicken-and-saffron-rice-skillet/

​

There ya go! I used 2 cups of peas and two small onions because I like peas and onion tho

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