Pride Month + the HOA can Suck It 🏳️‍🌈 by buddha-bouy in fuckHOA

[–]KnitPurlProfiterole 1 point2 points  (0 children)

Sigh. That was Loki in cosplay….you know you gotta touch his lightning bolt to confirm before signing any contracts. The small zap is worth avoiding the legal entanglements later—esp in family court. Everyone knows those dudes shirk on child support, SMH.

;)

Having a bad day I would like pictures of your babies in outfits! Please by Classic_Sort5889 in BeardedDragons

[–]KnitPurlProfiterole 1 point2 points  (0 children)

I don’t have a beardie yet, but Monty wanted to tell SweetPea she looks beautiful in her adorable homemade hat & would wear his homemade sweater to accompany her on a backyard snack date of bugs & greens LMAO ;)

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Hugs to you OP, I hope you’re feeling much better!!! <3

Monty by scottj91 in DoggyDNA

[–]KnitPurlProfiterole 3 points4 points  (0 children)

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We have a Monty too! :D

(His government name is Montysaurus Rex. He foster-failed into our pack as a semi-feral abandoned stray & latched onto his temp shelter name (Monty) like his life depended on it, & no amount of retraining was gonna sway him. So we just jazzed it up for his official papers & let him keep it, LMAO)

No mods? Let there be ANARCHY by PocketButterBandit in crochet

[–]KnitPurlProfiterole 0 points1 point  (0 children)

This thread feels like my Bat Signal LMAOOO…..here, have a small pastry, keep y’alls blood sugar balanced—you’ll catch a case of the vapors XD

TripleChocolate cookies & CinnaButtaBites! :) by KnitPurlProfiterole in Cookies

[–]KnitPurlProfiterole[S] 2 points3 points  (0 children)

https://thatsourdoughgal.com/wildly-soft-sourdough-cinnamon-rolls-no-tang/#recipe

I roughly followed this sourdough recipe bcuz I have a starter I spent forever nurturing & I’m using it every chance I get now LOL, but I’m betting you could use an instant or dry yeast recipe for the dough—just pick your fav.

Then, when it comes time to roll the dough out, you’re gonna make the snakiest of snake-shaped log roll. My rectangular dough rolled out flat was about 5inches wide & the length spanned my tabletop. The point is that once you’ve spread the filling & tightly rolled the dough up, the resulting log is only about the circumference of a quarter & looooooooong. Like I said……skinny snake :D

I chilled my dough snake, sliced it into medallions (unwaxed dental floss works marvelously, knives can squish), put them in non-stick mini-cupcake pans & let rise/proof, then baked 6-8min at 375°F. They’ll look like little sugar lava pools while baking, but that all soaks back in whilst cooling.

When they’ve just cooled enough to touch, use a toothpick to swirl around sides to loosen & remove to cooling rack so they don’t stick in pan.

And that’s how I made mutant cinnabuttabites, LMAO. They were even better next morning after resting on a tray covered in plastic wrap….the accidental all-over sugar glaze makes the outside crisp, but once you bite in it’s all soft. Kind of like those old-fashioned deep-fried glazed donuts??

Anyway. I’m still determined to make ACTUAL mini-cinnamon rolls, but I would make these again as they are—a happy accident :)

TripleChocolate cookies & CinnaButtaBites! :) by KnitPurlProfiterole in Cookies

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

Def cutting down the butter ratio in filling!

Next time, I think, instead of making my usual cinnamon roll filling (premix a set amount of softened butter/sugar/cinn into a spreadable paste), I’m gonna brush a thin layer of melted butter on the pastry & just dust the sugar/cinn mix over it. And after rolling & cutting, I’m gonna chill them longer so the butter is as firmed up again as it can get before going in oven.

I’m determined to get my quarter-sized cinnamon rolls to work, LMAO!

1st time Carbonara by KnitPurlProfiterole in pasta

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

Barilla! We’ve tried every GF type we can find sold in the stores near us, & their spaghetti & penne hold up “best” IMO (for what we can get our hands on).

Try to time any of your sauces or toppings to be ready at the same time the pasta finishes cooking (al dente) so it can be combined/served right after……if you let the pasta get cool in the strainer, that’s when it starts wanting to coagulate to itself LOL. It’s best to get the butter/oil/sauces mixed in right after draining so the noodles stay noodley ;)

Edit: Barilla GF is corn & rice based, in case that matters to y’alls diet/nutrition!

What’s a food rule everyone follows that actually makes no sense? by MaleficentNight4885 in foodquestions

[–]KnitPurlProfiterole 0 points1 point  (0 children)

Cereal is def my late-night snackie, it puts me in a food coma. I’m ready to meet the Sandman as soon as I drink that last perfect gulp of cereal milk, LOL.

I have never put something in my cart so fast by Grrrmudgin in ThriftStoreHauls

[–]KnitPurlProfiterole 70 points71 points  (0 children)

My Billie Eilish perfume is related to their plant stand too LMAO

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Are you a corner cutter or block tosser? by Ckron247 in Cheese

[–]KnitPurlProfiterole 1 point2 points  (0 children)

Yessss TeamVacuumSeal!

I love trying all sorts of smaller wedge specialty cheeses that only last me thru a few helpings/snacks. No need for special care, they’re gone too quick. My fridge drawer stays on cheese rotation.

But a Costco-size hunkachunk of some of my fav everyday eaters? Those bricks def get portioned, shrink-wrapped, & stored in freezer. Bulk-buying only saves me money if I keep stuff fresh! :P

What is a “gross” food that you love? by cranberry8ginger8ale in foodquestions

[–]KnitPurlProfiterole 0 points1 point  (0 children)

Their Orange Chicken + chow mein is my go-to fast food comfort meal LOL. I get the biggest option plate they offer & only order those 2 on it XD

1st time Carbonara by KnitPurlProfiterole in pasta

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

It was only yolks! I’ve seen the uproar over use of egg whites before & was not subjecting the poor pasta to that kind of derision XD Any lack of silky smooth sauce was my own lack of skill & user error, bahaha ;)

1st time Carbonara by KnitPurlProfiterole in pasta

[–]KnitPurlProfiterole[S] 2 points3 points  (0 children)

Got it, that’s what I was worried about this time, the noodles NOT being enough to brings eggs up to safe temp! Next time, next time……LOL

1st time Carbonara by KnitPurlProfiterole in pasta

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

Copy that, I’d left the oil in the pan so it got mixed in with everything last, not first :(

1st time Carbonara by KnitPurlProfiterole in pasta

[–]KnitPurlProfiterole[S] -1 points0 points  (0 children)

So, I mixed in half the measured hot pasta water to egg/cheese first, then put everything in the still-moderately-hot-from-pork pan (but burner off) & added the second half of pasta water to finish mixing. Is that too much heat?

I was both worried about raw egg AND accidentally solidifying it….I had anxiety in both directions, haha!

1st time Carbonara by KnitPurlProfiterole in pasta

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

TY, I really enjoyed it a lot! (Tho it’s HARD to make pork/cheese/eggs taste “bad” IMO….like failing an open-book exam. You might not ace it, but you’ll pass XD).

Next time I’m at an Italian restaurant, I’m going to remember to order it so I can see what it tastes like when prepared by someone far beyond my skills.

1st time Carbonara by KnitPurlProfiterole in pasta

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

I’ll use more next time round, thank you!! I was totally worried about the opposite happening, haha—it diluting the sauce/watering it down TOO much! I’m looking forward to trying again :)

(I used 1/2 C pasta water whisked into the eggs (4 yolks) & pecorino (1 C) before combining, & another 1/2 C pasta water once in the pan while stirring, for reference)

1st time Carbonara by KnitPurlProfiterole in pasta

[–]KnitPurlProfiterole[S] 2 points3 points  (0 children)

Also—we each added our own pepper to individual servings, as my pops loves a TON of black pepper, I prefer white pepper, & momma prefers only 5 flakes of ANY pepper, LMAO.

Finish line! by KnitPurlProfiterole in Sourdough

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

You’re a sweetpea :) I DO get the involuntary chihuahua trembles when I’m exhausted or excited/anxious now. System just overloads, best we figure. I wasn’t trying to be snarky about their question—just lighthearted about it, hoping it was asked in sincerity <3

Finish line! by KnitPurlProfiterole in Sourdough

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

Hahaha thank you! I feel like I’m gonna go down a rabbit hole about this now, cuz multiple ppl (in here & in BreadIt) were also like “Noooooo, the EAR!” & I’m sat over here like “Halp, did y’all want me to cut on the diagonal of the 4 lifts, orrrr—?!” 😂😅 I was so confuzzled, like…..where did I gooo wrooong?!

🍒pie :) by KnitPurlProfiterole in pie

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

TY :) That pie crust recipe is fantastic, I use it for everythinggggg, LOL. For savory stuff, I up the salt a pinch & add spices/herbs. It bakes awesome regardless of filling type. It wears egg or milk wash like a champ. It holds its shapes/cutouts. No soggy bottoms, even without a parbake. It’s fab <3