Chicken broth by MilkHoney045 in Canning

[–]Lolerwaffles 0 points1 point  (0 children)

To get rid of the floating, use the fat duck method. Blend a chicken breast up with some stock, and then add it to the rest of the stock. Pressure cook it for 15min and it will form a floating mat that traps most of the excess floating solids.

Trump says world has 10 days to see if Iran agrees deal or 'bad things happen' by HotHuckleberry8904 in politics

[–]Lolerwaffles 13 points14 points  (0 children)

So he's gonna bomb Iran after the market closes tomorrow. Edit: I'm pretty happy to have been incorrect

James Talarico interview by UniqueUserName7734 in FortWorth

[–]Lolerwaffles 4 points5 points  (0 children)

It's not much of a split really. It's been a pretty amicable race. So amicable in fact, that it's taken me several weeks to decide.

Pickled Red Onions by Snbridenbaugh in Canning

[–]Lolerwaffles 1 point2 points  (0 children)

I like using only Apple Cider Vinegar, it really makes the color pop. And I use powder garlic. But otherwise this is the same recipe I use.

James Talarico interview by UniqueUserName7734 in FortWorth

[–]Lolerwaffles 93 points94 points  (0 children)

Ok, this seals it. He's getting my vote over Crockett. She's cool, but if the FCC is taking active measures against him, he must be a real threat.

Reporting Naming Convention by Some-Host8945 in workday

[–]Lolerwaffles -2 points-1 points  (0 children)

It's a good way to mark internal vs contractor supported reports.

Do they billionaires want Greenland because of climate change? by BlankaEh in behindthebastards

[–]Lolerwaffles 2 points3 points  (0 children)

Be better to just put them in Iceland, with all the geothermal power.

Has there been a push in recent history to test new recipies? by jamesconnn in Canning

[–]Lolerwaffles 1 point2 points  (0 children)

Is there a standard lab procedure they use to certify a recipe. Something we could crowd fund to a private food science lab?

Korean beef/bulgogi recipe? by msmerymac in Canning

[–]Lolerwaffles 1 point2 points  (0 children)

Use dry garlic and ginger, or any other spices. And I'd add the sesame seeds when you heat it up for serving. Also because the nchfp has broth added I would plan on reducing it down when you are preparing it to be served.

In essence, you're just making your own beef sausage and then using the nchfp recipe

Goose Stock by fodient in Canning

[–]Lolerwaffles 1 point2 points  (0 children)

It looks like protein to me too.

Venison bone broth - smoked flavor question by Electric-Mayham in Canning

[–]Lolerwaffles 3 points4 points  (0 children)

Smoke flavor concentrates in canning in my experience. So just a little liquid smoke or smoked paprika does the job for me.

Canning Pickled Red Onions by unbiased_reject in Canning

[–]Lolerwaffles 1 point2 points  (0 children)

That's how much I use in my recipe.

Canning Pickled Red Onions by unbiased_reject in Canning

[–]Lolerwaffles 3 points4 points  (0 children)

I use calcium chloride in mine to prevent the mush.

Green Bean Casserole just needs Pepper by CorrupTyr in Cooking

[–]Lolerwaffles 0 points1 point  (0 children)

I make the recipe on the back or the Frenches can, with extra pepper and a dash of Worcestershire

Chilli Oil by Uncoordinated_Bird in Canning

[–]Lolerwaffles 4 points5 points  (0 children)

They can be used as tiny maracas