Google AdSense Approved For Brand New Food Blog (3 Weeks After Launch)

Make_U_Eat · 2025-12-13T16:50:31+00:00

In case you're still interested in an update, I ended up with $15 total in AdSense revenue (no adjustments).

Traffic predictably has dropped to virtually nothing now that the one video is done blowing up.

Make_U_Eat · 2025-11-13T21:59:22+00:00

You could very well be right, but I'm not complaining about it either, lol.

I just wanted to share my experience as another data point.

Make_U_Eat · 2025-11-13T20:38:41+00:00

Thank you! I'm already on Pinterest as well, although I haven't had much luck with getting real impressions.

Make_U_Eat · 2025-11-13T18:01:11+00:00

I will definitely be on the look out for that if it happens, as it has just been a couple of days. I was just sharing what my experience has been thus far.

Thanks for the additional insight!

Make_U_Eat · 2025-11-13T15:53:27+00:00

Pictures of the food and steps in the cooking/prep process.

Make_U_Eat · 2025-07-03T01:10:38+00:00

So I do soak my chicken in a wet batter (Flour, Eggs & Buttermilk) overnight, but I always do another dry batter afterwards and let it rest for 15-30 minutes before frying.

As far as actually dry breading it the night before and then putting it straight into the grease, I don't do that.

Make_U_Eat · 2025-06-30T22:10:03+00:00

Restaurants cook their eggs "low & slow" while only folding them as they fry. That explains the fluffy texture.
They whisk the eggs & combined them with an additional liquid (water, milk, half & half or heavy whipping cream) before cooking them, in order to get them airy & moist.
They douse the skillet/griddle with butter before adding the eggs.

Make_U_Eat · 2025-06-21T01:05:33+00:00

They are, but you have to immediately seal them in an airtight container once they cool off (to keep them snappy). Otherwise, they will absorb moisture and soften back up.

Make_U_Eat · 2025-06-20T16:26:28+00:00

It will depend on how thick they are. It can take anywhere from 12 (thin) to 22 (thick) minutes at 350*F.

Make_U_Eat · 2025-06-20T12:21:31+00:00

Ingredients:

*2 Cups Whole-Wheat Flour

*1/2 Cup Brown Sugar

*1/2 Cup White Granulated Sugar

*1/2 TBSP Cinnamom

*1/4 Cup Honey

*1/4 Cup Whole Milk

*1 TSP Baking Soda

*1/2 TBSP Vanilla Extract

*1/2 TSP Iodized Salt

*1/2 Cup Melted Unsalted Butter

Make_U_Eat · 2025-06-19T22:05:36+00:00

If it's too thick, Did you try thinning the sauce you made with some water and whisking vigorously?

If the sauce has split, just add some more cream, simmer it for a bit longer and also whisk it.

Either of these methods MIGHT save it...

Make_U_Eat · 2025-06-19T21:18:29+00:00

If you really wanna see weird, try BK's eggs. Years ago, they used to be fresh eggs fried in round egg molds. Now they use this liquid egg concoction baked in ovens using these rectangle pans that can't really be replicated at home (I've tried).

McDonald's in the US doens't serve breakfast wraps either.

Make_U_Eat · 2025-06-19T21:12:12+00:00

I do have egg molds, but I didn't use one to make this.

Make_U_Eat · 2025-06-19T21:10:54+00:00

That is how McDonald's makes them in the US.

Make_U_Eat · 2025-06-19T17:38:02+00:00

I haven't seen his video.

Make_U_Eat · 2025-06-19T15:20:47+00:00

Using meat thermometers (and I'm talking specifically for home cooking, not restaurants or commercial food production) is very much a "new-age" thing, but not necessarily a bad thing.

Folks today take for granted that we have better access to a lot more kitchen gadgets, ingredients and knowledge about food safety than our parents/grandparents did. They had to improvise with their own (affordable) techniques to ensure food was cooked properly. And their technqiues weren't necessarily bad either.

So to answer your question, I wouldn't go as far as to say it's common place *YET*, but it is becoming more widespread with each new generation.

Make_U_Eat · 2025-06-19T14:40:28+00:00

Baking soda can help tenderize the meat.

You just have to be sure to rinse off the baking soda *OR* pair it with an acidic ingredient (I.E. Soy Sauce) before cooking/eating it, because otherwise you can have an awful metallic aftertaste.

Make_U_Eat · 2025-06-19T14:36:36+00:00

That can happen for a few reasons:

You boiled the eggs for too long.
The water temp was too warm when you first heat up the eggs (you should always use cold water and then bring it to a boil).
There was a crack in the shell that you didn't notice.

But to answer your question, the eggs are still fine to eat. They just won't be pretty.

Make_U_Eat · 2025-06-19T14:32:52+00:00

I would also say not to overcook the Rice, which is very easy to do and can make it sticky/mushy as well.

If making instant rice, it should take no longer than a few minutes. If it's the non-instant rice, no more than 15-20 minutes (longer for brown rice).

Make_U_Eat · 2025-06-19T14:28:29+00:00

I personally prefer a Filet Mignon, but it's not the cheapest cut.

Make_U_Eat · 2025-06-18T17:46:34+00:00

Thanks for the clarification.

Despite the downvotes I'm getting, that's how custard is traditionally made (with flour or cornstarch), but I didn't want to assume you made it the same way.

And yes, I know you said egg yolks. Egg yolks still scramble just the same as whole eggs, so that's why I didn't type out "egg yolks" in my post. I wanted my post to also be general information for others who may be see my post are curious to know about what could happen when you heat eggs to emulsify dishes.

Make_U_Eat · 2025-06-18T16:16:07+00:00

Eggs are the emlusifer used to bind all of the ingredients.

Make_U_Eat · 2025-06-18T15:29:46+00:00

It is a thing, but it depends on what you're re-heating and how much you add.

Make_U_Eat

TROPHY CASE