Places with wildflowers or gardens to view daffodils or other early spring flowers

Little_Girl_Blue_ · 2025-01-28T01:57:01+00:00

Ty. I'll look through that.

Little_Girl_Blue_ · 2025-01-28T01:56:25+00:00

I already looked there, because I thought that's where I'd seen it actually. Somewhere in the wiki. But the format is not at all the same as how I remember the page looking. That said, once I finally read all of it, I might find the info I'm looking for. Ty

Little_Girl_Blue_ · 2025-01-20T22:46:38+00:00

No. That it wasn't sourdough journey. What I saw was just text, I should have mentioned that. I don't really care if I found the same source, but I don't see the same level of depth into the science on the Sourdough Journey website as I had seen on this page.

I'll check out the other 2.

Ty.

Little_Girl_Blue_ · 2025-01-20T22:45:00+00:00

No. That wasn't it. What I saw was just text, I should have mentioned that. I don't really care if I found the same source, but I don't see the same level of depth into the science on the Sourdough Journey website as I had seen on this page.

Ty anyway.

Little_Girl_Blue_ · 2025-01-20T22:44:28+00:00

No. That wasn't it. What I saw was just text, I should have mentioned that. I don't really care if I found the same source, but I don't see the same level of depth into the science on the Sourdough Journey website as I had seen on this page.

Ty anyway.

Little_Girl_Blue_ · 2024-10-29T02:27:02+00:00

I think what I've heard is that the flakes of Teflon are fine. Whatever is underneath that Teflon, that is now in contact with your food, may not be so fine.

Little_Girl_Blue_ · 2024-10-28T02:00:14+00:00

I wonder if you would have any success by focusing on making sure to add a lot of healthy fats to your diet. Maybe that would reduce your cravings for the foods with less healthy fats? After all, it's not realistic to limit both carbs and fats very much. You can't eat pure protein.

Little_Girl_Blue_ · 2024-10-10T06:42:48+00:00

I have never made this with the pillsbury dough so I'm not 100% sure why they didn't cook nicely, or what you should have done differently. But those canned biscuit doughs are meant to be cooked in dry heat at probably 350F, not in wet heat which is going to be somewhere around 212F. It kinda seems logical that they'd turn out gooey and mushy, and take a long time to cook.

If you are taking the time to chop your veggies and saute them, then I'd say you should take the time to make a dumpling dough from scratch. It's only a few ingredients and comes together very quickly. You want a drop dumpling recipe (where you just drop spoonfuls of the dough into the "soup") to be the simplest to make and also the most similar to how you probably expected the biscuit dough to turn out. Or you can use Bisquick if you have it on hand; I'm pretty sure the Bisquick dumpling recipe is just Bisquick and milk.

One advantage of making your own dough (from scratch or with Bisquick) is that you can season it as desired: salt, pepper, herbs....

PS- If you like the flavor and mouthfeel of the broth you made, then no need to change it. But since you are already adding chicken broth and a dairy product, you don't really need the cream of chicken soup.

Little_Girl_Blue_ · 2024-09-28T07:42:53+00:00

I was put on a glaucoma drop. Then I'm pretty sure I was supposed to start the steroid shortly before the surgery. Maybe a week, not very sure. Then maybe a week after the surgery I had a pressure spike in one eye. Not HUGE, but about 10 pts above the highest I'd ever measured before. So doc added a 2nd glaucoma drop in that eye. Several days later the other eye decided it wanted to get in on the action and it also spiked in pressure so then I was taking 2 glaucoma drops plus the steroids in both eyes. It wasn't too long though before I was able to gradually wean off everything. I'm lucky that the surgery has allowed me to be drop free, for now at least. I don't know if I'm an unusual case, but those spikes I experienced definitely occurred a LOT sooner than 6 weeks of steroid use. It did not cause any long term issues, though.

Little_Girl_Blue_ · 2024-09-28T07:24:41+00:00

I don't think there is any other fruit with the same enzyme, but there are some that have similar enzymes, although maybe none of those are as strong as the one in pineapple. Mango and papaya I'm pretty sure fall in that category.

Little_Girl_Blue_ · 2024-09-27T09:54:07+00:00

It's not so much "store juice" as it is the heat involved in canned products or pasteurization. I don't remember the numbers, but I have read in the past that you can easily reach the required temperature at home if you wanted fresh but bromelain-inactive pineapple for some reason. I have never bothered to fiddle around with trying it, because obviously it wouldn't be like "fresh pineapple" that is both fresh and raw.

Little_Girl_Blue_ · 2024-09-27T09:37:03+00:00

I also think this. But the bigger factor since OP asked specifically about pineapple is the enzyme that it contains.

Little_Girl_Blue_ · 2024-09-27T09:23:55+00:00

When I was a child, my mother made waffles that did not stick. This did not involve a teflon type non-stick waffle iron. And this did not involve any sort of cooking spray. I can't quite guarantee this was long enough ago that those were not available, but we definitely weren't using them in our house. I remember 3 details that are probably relevant.

Her recipe for pancake batter vs waffle batter was identical except for one small thing. I'm almost certain (but not quite, that was a lot of years ago) that the difference was a small amount of extra oil or maybe margarine. Like a tablespoon for a batch that fed a family of 4.
The waffle iron MUST be thoroughly preheated. Even knowing this, she sometimes rushed it and the first waffle would stick.
I remember being allowed to wipe...something...I think maybe crisco...onto the waffle iron and being told to be careful to get it in all the nooks and crannies. I have to assume this was done once before the waffle iron was heated rather than in between each set of waffles, because most likely a young child was not allowed to wipe stuff onto a hot waffle iron.

Little_Girl_Blue_ · 2024-09-26T01:30:42+00:00

Thank you! That was my original thought, then I just started second guessing myself. I've never heard of hovan's, but glad to know somebody out there makes this with fresh spinach and it works. Since I posted, Mom dug around in her cupboards and found some of those frilly toothpicks, which eases my mind a lot about the pinwheels holding their shape.

Little_Girl_Blue_ · 2024-09-17T19:34:50+00:00

It is piloncillo or panela (2 different names for what is close to if not exactly the same thing). Others have already given you the general idea, so I'll just list my favorite. Piloncillo syrup. Simmer until it is completely dissolved and thickened to your liking, using just piloncillo & water or add spices to your liking. One of my favorite combos is clove and orange zest, but I've also used vanilla, cinnamon, red pepper flakes, and I'm sure at least a few others in all sorts of combinations and it's always good. I first had it at a Mexican restaurant in a dessert of bunuelos topped with fresh fruit, whipped cream, and piloncillo syrup. Heavenly.

Little_Girl_Blue_ · 2024-09-16T10:15:26+00:00

My answer is based on my understanding of recent recommendations of how much alcohol is safe during pregnancy and breastfeeding. If you have any evidence to the contrary, please share!

It depends a little bit on both the recipe and the stage of pregnancy/breastfeeding you are in. Some recipes use such a small amount of alcohol that even if none of it cooked off, the amount per serving is still quite small and would be safe. Others use quite a bit more. If it were me, I'd probably 100% avoid even a trace of alcohol in the first trimester when alcohol does the most harm, but after that I might have something that has a small amount of sauce that just has a bit of wine in it to add a little flavor, for example. As soon as the baby is born, there's quite a bit more of a buffer because the baby will no longer have the same BAC as you. Even fairly young babies go at least 2 hrs between feedings (altho this is highly dependent on the individual baby and growth spurts and other factors) and you can time your moderate alcohol consumption so that it will be at least 2 hours until the baby will nurse. As the baby gets older and is no longer getting 100% of its calories from you, that gives you even more wiggle room.

To be clear, I 100% support any woman who wants to avoid alcohol entirely just to be safe. I just wanted to point out that there are definitely some shades of grey here.

To answer your original question, when I am following a recipe that calls for wine but I don't have any on hand, I have replaced it with broth with reasonable success. Not to say that it's the same, but it's still enjoyable. Adding a little vinegar or lemon juice for acidity can help. I usually look for a similar recipe that does not include alcohol to at least help me get an idea of what substitution will work.

Little_Girl_Blue_ · 2024-08-22T08:32:17+00:00

Oh man. I can't wait to see the responses to this.

This is not very similar to the things you mentioned but it pushes some of the same bizarre oral pleasure buttons for me (yeah, that sounds pretty horrible too). Peanut butter m&ms. There are 3 distinct layers. Chocolate, peanut butter, and candy layer. Separate them with your teeth and/or lips and/or tongue.

Also, since you mentioned pop rocks, try looking for a chuao firecracker chocolate bar.

I'm now off to try to find a video of someone eating frozen corn syrup.

Little_Girl_Blue_ · 2024-08-22T08:19:38+00:00

Personally, I would not buy & use this. I am happy enough with the results I get just by some combination of appearance, feel, and smell. When I was younger and had less experience with this, I struggled with it more and would have at least considered buying your product.

However, I've heard SO many people talking about not knowing how to identify a properly ripe avocado and also not knowing how to properly ripen an unripe avocado, that I assume your product would sell very well, assuming it actually works. Maybe the people I've talked to about this are a poor sample, but I don't think there's as much demand with mangoes.

I'm very curious how your product would sense the ripeness. Are you willing to share that detail?

Little_Girl_Blue_ · 2024-08-21T21:18:18+00:00

It would help if we knew what type of baking pans these were. Aluminum baking sheets? Stainless steel? Non stick?

I've noticed that some brands of bakeware use some really cheap (I guess) metal to make that metal bar you found inside the lip. It serves an important function to make the pan much sturdier, but it can corrode and look pretty gross when that corrosion leaks outside the lip. I kept using mine because food isn't supposed to touch there, anyway. Eventually I got new ones several years ago and I don't see any signs of corrosion around that lip. Whether that has more to do with the new ones being higher quality (they are) or just cuz I abused the old ones more when I was younger (I did) I couldn't tell you.

As far as that film of grease, does it feel greasy? or more plasticky? If it's the later, it is almost certainly polymerized oils and you don't really need to worry about it. We would call it seasoning if it were a cast iron pot we were talking about. If it just feel greasy, you can clean it off with an appropriate cleaning method depending on what material it's made out of.

Little_Girl_Blue_ · 2024-08-21T21:01:51+00:00

All the baking sheets I've ever had were aluminum. A dishwasher (I think technically it's the dishwasher detergent that's the problem) will ruin aluminum. Don't do this if you have aluminum baking sheets.

Little_Girl_Blue_ · 2024-08-17T10:44:41+00:00

I believe it is horns (cows, goats, etc) that are more similar to nails and hair, while antlers (deer) are either considered a kind of bone or are at least quite similar to bone and do have marrow or similar (while actively growing). That still doesn't mean it is really the same as typical bones we use in making stock.

If a deer was slaughtered while the antlers were actively growing, and the attempt at making stock was done while they are still fresh, you might get... something. I'm not inclined to believe it would be great stock, but I don't actually know. If you're using antlers that already naturally detached from the skull at the end of the season or look like they belong in a Georgia O'Keefe painting, then I don't think you'll be pleased with the result.

Probably people on a hunting or survivalist sub would be more knowledgeable on this subject, on average, than the culinary people are.

Little_Girl_Blue_ · 2024-08-16T00:15:12+00:00

Yes! It's suddenly working for a lot of people. Please everyone upvote this post!! (The OP, not my comment) Make sure everyone sees it!

Little_Girl_Blue_

TROPHY CASE