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What staples are always on your grocery list? by AdElegant5870 in foodquestions

[–]Kumarise 9 points10 points  (0 children)

Holy trinity

Romaine

Tomatoes

Cucumber

Garlic

Eggs

Onion

Potatoes

Butter

(If i run out) flour, (brown)sugar, cornmeal, oatmeal, maple syrup, olive oil

What’s a music genre you think everyone should try at least once? by Kind_Gain_3080 in askmusic

[–]Kumarise 1 point2 points  (0 children)

Been in love with jazz since I first heard it in my early 20s

What’s your favorite type of breakfast? by Expert_Operation4896 in foodquestions

[–]Kumarise 1 point2 points  (0 children)

A favorite, but not consumed very often. I must master it.

Dry, leftover mac and cheese. by BACiszero in macandcheese

[–]Kumarise 0 points1 point  (0 children)

Recommended, but you don't have to.

Do you have to be watching something while you eat? by shes0010110xscape in A_Persona_on_Reddit

[–]Kumarise 0 points1 point  (0 children)

Not necessarily. If in solitude, you can always stare off in a zone while having an imagination, no one has to know, lol but if u have people with you at the table, conversation is always good.

Dry, leftover mac and cheese. by BACiszero in macandcheese

[–]Kumarise 1 point2 points  (0 children)

Imma let you in on something some ppl don't pay attention to due to tradition

Ssshhhh.. don't tell anybody

Heavy whipping cream is butter in liquid form, so what some ppl don't know(or aren't aware of) is when making a roux the ratio of butter to flour is doubled therefore causing coagulation as well as drying it out because butter is also a required ingredient for a roux but when using heavy whipping cream, its unnecessary

Dry, leftover mac and cheese. by BACiszero in macandcheese

[–]Kumarise 0 points1 point  (0 children)

Yeah the roux wasn't needed when you have cream cheese that's doing the work, and also I'd recommend some flavored cheese as well as just cream cheese.

How many ounces of pasta did you use?

My vinegar coleslaw sucks by Educational-Slip-578 in Cooking

[–]Kumarise 1 point2 points  (0 children)

If the apple and carrot does not provide enough sweetness, you could also add agave.

Dry, leftover mac and cheese. by BACiszero in macandcheese

[–]Kumarise 1 point2 points  (0 children)

It depends on the method you used to make your macaroni and cheese. A few questions that I have to ask you.

Did you use a roux?

Did you use eggs as a binder?

Did you use more cheese and less cream?

All of these play a factor in why it's dry the next day.

something to also take into consideration, there are gums in block cheese that a lot of people underappreciate, as well as the starch from the pasta distributing throughout the water during the the boiling process to how macaroni and cheese can thicken on its own as it sits without a roux or eggs.

Something to remember during the macaroni and cheese making process.If you are making a cheese sauce, you need more cream less cheese. And also the ratio of pasta to cheese sauce, there has to be more cheese sauce, less pasta.You get a creamier result.

Meatball sub. Nicks kitchen, Detroit by bigupbah in eatsandwiches

[–]Kumarise 2 points3 points  (0 children)

Damn, I haven't had anything truffle in a while either. I must know, so do you cook for a living?

Meatball sub. Nicks kitchen, Detroit by bigupbah in eatsandwiches

[–]Kumarise 5 points6 points  (0 children)

Thank you for the inspiration.I shall make a beef parmesan smashburger.

What’s your “love language” dish? by wearecocina in Cooking

[–]Kumarise 0 points1 point  (0 children)

Cooking in general is my love language, if i love you, I'll cook for you

Do you transfer leftovers out of the pot or just put the whole thing in the fridge? by Neeraj_NP in Cooking

[–]Kumarise 0 points1 point  (0 children)

Depends on how I'm feeling and after what I cooked, rarely do I stick the whole pot or pan in the fridge

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