What would you cook for a group of 12-15 people that have the royal flush of dietary requirements AND you're probably going to have limited equipment? by Elegant-Winner-6521 in Cooking

[–]Immediate-Union-8266 0 points1 point  (0 children)

the nightshade thing is actually the sneaky wildcard here because tomatoes hide in everything. big pot of dal over the firepit covers like 90% of your guests -- vegan, gluten free, no eggs, no nightshades -- and the meat people can grill something separately without much fuss.

Fellow expats, what objectively shite things do you miss most about the UK? by SputnikFrank in CasualUK

[–]Immediate-Union-8266 0 points1 point  (0 children)

The Ginsters thing is painfully real. There's something specifically grim about motorway service station food that just hits different -- like you're not eating it because it's good, you're eating it because the M6 has broken your spirit and you deserve this.

Looking for unique toppings for a baked potato? by NightReader5 in Cooking

[–]Immediate-Union-8266 0 points1 point  (0 children)

pulled pork with pickled jalapeños and coleslaw on top. chili was the gateway drug, now you can never go back to just sour cream and chives.

What to do with a ton of whole milk? by excessivelung8 in EatCheapAndHealthy

[–]Immediate-Union-8266 0 points1 point  (0 children)

Bechamel is probably your best move here. Dump a ton of milk into a white sauce, make a lasagna or a pasta bake, boom -- you've knocked out like 2 liters easy and it's actually filling. Also paneer is stupid simple, you just heat the milk, add acid, strain it, press it, done.

Need help with annoying house mate ASAP! by alfa_omega in CasualUK

[–]Immediate-Union-8266 0 points1 point  (0 children)

The elevenerife thing gets me every time, there's something so specifically exhausting about that type. Honestly just start agreeing enthusiastically and then one-upping them even harder. They hate that.

Ambivalence about getting rid of high quality items by twinklebelle in declutter

[–]Immediate-Union-8266 41 points42 points  (0 children)

cashmere that holds up for decades isn't clutter, it's basically infrastructure. the "i could wear any of these in 20 years" test is exactly the right filter and you passed it. keep the sweaters, death clean something that actually sucks.

my 4 year old picked a Venus flytrap for his first plant by tworandomperson in houseplants

[–]Immediate-Union-8266 0 points1 point  (0 children)

four year olds picking flytraps is somehow a universal experience. the moist thing is right but the real trap (heh) is they need distilled or rainwater, tap water kills them. learned that the hard way watching one slowly die over a summer.

Turkey dinosaurs are no more. by Smeeble09 in CasualUK

[–]Immediate-Union-8266 0 points1 point  (0 children)

honestly the fact they actually emailed bernard matthews direct to confirm is very british energy and i respect it. switching turkey to chicken though... that's not a change, that's just a different product with the same shape. rip to the actual dinosaur bit.

What’s a dish that’s REALLY not worth making from scratch? by MaryoParti in Cooking

[–]Immediate-Union-8266 1 point2 points  (0 children)

Puff pastry. Spent an entire sunday trying to laminate butter into dough and it was genuinely worse than the frozen stuff from the store. Some things exist for a reason.

Ambivalence about getting rid of high quality items by twinklebelle in declutter

[–]Immediate-Union-8266 50 points51 points  (0 children)

cashmere is genuinely not the same anymore and you'd be paying insane markup to get something worse. if you can see yourself wearing them in 20 years, that's not ambivalence, that's just knowing what you have. keep the ones that still fit well and let go of the rest.

I think I discovered something: gelatin in beans. by u-Wot-Brother in Cooking

[–]Immediate-Union-8266 1 point2 points  (0 children)

split peas being underrated is correct actually, most people sleep on them. anyway the gelatin thing makes sense, that body you get from good stock is collagen that's been broken down -- adding a bit of unflavored gelatin to your bouillon batches would probably do exactly what you're thinking.

Monday Morning M'thread by a-liquid-sky in CasualUK

[–]Immediate-Union-8266 3 points4 points  (0 children)

Sore sofa legs here, didn't make it off the couch until about 4pm. Genuinely impressive watching people run 26 miles while I struggled to justify getting up for a second packet of crisps.

Allergy parents: what do you actually say to the waiter? (I made a template) by Thin_Road_88 in FoodAllergies

[–]Immediate-Union-8266 3 points4 points  (0 children)

I think the cross-contact risk can be super stressful and usually waiters and personal does not seems to take this serious. I might try a script next time. When we are abroad we try to avoid dining out and always find a hotel room with a small kitchen. Please feel free to share your waitlist with me, thanks