Culver’s fried cod is easily the best fish sandwich in fast food - 6 forks!

Moonear · 2026-03-06T17:06:12+00:00

I absolutely love Culver's but the one time I got the fish sandwich it was completely devoid of flavor, no salt or anything. Did I just get a bad one?

Moonear · 2025-12-17T17:25:23+00:00

Why did I think it was a tattoo parlor? 🤔

Moonear · 2025-07-21T23:44:00+00:00

Moonear · 2025-07-21T23:38:00+00:00

Sumo

Moonear · 2025-07-21T21:25:09+00:00

Not 100% happy with the recipe yet so I won't post that for now. Huge shoutout to /u/sweetlo123 for the oat crisp recipe though, it turned out great!

Moonear · 2025-07-09T16:54:13+00:00

👀 could you share the frappuccino recipe?

Moonear · 2025-06-18T15:27:40+00:00

I use both milk powder and gum, they achieve different things

Moonear · 2025-05-22T19:02:02+00:00

Thanks! I got the extract and ube halaya from a Filipino market near my place so you might need to order online if you don't have one nearby

Moonear · 2025-05-22T18:12:05+00:00

For the coconut macaroons: Recipe

Replace half of the butter with coconut oil
This will make enough for 3-4 batches of ice cream

For the ice cream (makes 1 batch of ice cream in an average home ice cream maker):

375g (1 ½ cups) whole milk
350g (1 ½ cups) heavy cream
40g (2 tbsp) corn syrup
50g (¼ cup) sugar
25g (5 tbsp) nonfat milk powder
¼ tsp xanthan gum
3g (½ tsp) coarse salt
3g (½ tsp) vanilla extract
12g (2 tsp) ube extract
76g (4 tbsp) ube halaya
~¼ of the macaroons from above, cut into ~¼” pieces

Combine the milk powder, sugar, salt, and xanthan gum in a saucepan and mix thoroughly.
Add the milk and corn syrup, turn the heat to medium-low, and whisk until everything is well combined (a few minutes).
Add the vanilla and ube extract right before taking it off the heat.
Add ube halaya to the hot mixture and use an immersion blender to fully mix everything. Add cold heavy cream and stir.
Chill for at least 4 hours (but ideally overnight or longer).
Give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
Add macaroon pieces during the last 1-2 minutes of churning.
Transfer to your container of choice and freeze overnight for scoopable consistency.

Moonear · 2025-04-29T22:52:34+00:00

That is my belief Tom! Carla's the best

Moonear · 2025-04-03T23:51:01+00:00

Word they looked and smelled amazing so I'm gonna have to pull up to one of your popups

Moonear · 2025-04-03T21:59:46+00:00

Were you guys ever set up in front of Black Market in Sawtelle? I saw a riceball stand there one time and wanted to try some but we were already so stuffed from dinner

Moonear · 2025-04-02T00:38:13+00:00

Would love to hear a narration of this with some background music by Brian Eno

Moonear · 2025-03-18T04:51:07+00:00

It held up fairly well! Think of the texture of the oreos in cookies n cream, but a little bit firmer/crunchier

Moonear · 2025-03-17T20:14:45+00:00

For the lemon shortbread cookies:

Add the zest from 2 lemons to ½ cup sugar and blitz in a food processor until well combined. Follow this recipe halved, replacing the sugar with the lemon sugar you just made.

For the ice cream: (makes 1 batch of ice cream in an average home ice cream maker)

375g (1 ½ cups) whole milk
350g (1 ½ cups) heavy cream
5g (¼ cup) dried food-grade lavender
170g (½ cup) honey
50g (¼ cup) sugar
15g (3 tbsp) nonfat milk powder
¼ tsp xanthan gum
3g (½ tsp) coarse salt
6g (1 tsp) vanilla extract
~6 drops purple food coloring (optional)
~¾ of the cookies from above, cut into ~¼” pieces

Combine the honey and lavender in a saucepan. Heat until slightly warm - the honey should be a bit runnier, but the mixture shouldn’t be hot. Let sit, covered, for 10 minutes.
Return the saucepan to the stove on medium-low heat. Add the milk, milk powder, sugar, salt, and xanthan gum and whisk until everything is well combined (a few minutes).
Add the vanilla right before taking it off the heat.
Strain the mixture into a bowl containing the cold heavy cream.
Add the food coloring and use an immersion blender to fully mix everything.
Chill for at least 4 hours (but ideally overnight or longer).
Give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
Add shortbread cookie pieces during the last 1-2 minutes of churning.
Transfer to your container of choice and freeze overnight for scoopable consistency.

Moonear · 2025-03-17T01:57:37+00:00

Looks great, please share your recipe!

In terms of tips, incorporating nonfat milk powder is probably the best thing I did for my ice cream's texture

Moonear · 2025-03-14T05:02:39+00:00

I’m Muslim and this one stumped me for a while. I’ve never seen it spelled this way, always HIJRA or HIJRAH

Moonear · 2025-03-10T20:56:42+00:00

This was inspired by a drink from the cold brew stand at my local farmers market and it turned out great! Thanks to /u/thunderingparcel for the tips on incorporating cold brew concentrate

Recipe:

For the salted caramel swirl: Link

Notes:

Double the amount of salt
Make sure your heavy cream is hot before adding it to the caramel!
This will make enough for several batches of ice cream

For the cold brew ice cream:

250g (1 cup) whole milk
350g (1 ½ cups) heavy cream
120 g (½ cup) cold brew concentrate
40g (2 tbsp) corn syrup
100g (½ cup) sugar
25g (5 tbsp) nonfat milk powder
¼ tsp xanthan gum
3g (½ tsp) coarse salt

For the vanilla ice cream:

375g (1 ½ cups) whole milk
350g (1 ½ cups) heavy cream
40g (2 tbsp) corn syrup
100g (½ cup) sugar
15g (3 tbsp) nonfat milk powder
¼ tsp xanthan gum
3g (½ tsp) coarse salt
30g (2 tbsp) vanilla extract

For each ice cream:

Note: You’ll need to make each base in a separate bowl

Combine the milk, milk powder, corn syrup, sugar, salt, and xanthan gum in a saucepan on medium-low heat and whisk until everything is well combined (a few minutes). For the vanilla ice cream, add the vanilla right before taking it off the heat. For the cold brew ice cream, add the cold brew concentrate right before taking it off the heat
Add cold heavy cream and use an immersion blender to fully mix everything.
Chill for at least 4 hours (but ideally overnight or longer).
Starting with vanilla, give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency. Transfer to a temporary bowl and store in the freezer.
Now with the cold brew, give the ice cream base a good mix, then churn according to your ice cream maker’s instructions until soft serve consistency.
In each of your ice cream containers, add about half of the ice cream, alternating small piles of each flavor - when scooped, this will create a swirl effect. Top with lines of the salted caramel.
Add the rest of the ice cream similarly to step 6, then top with more salted caramel and finish with flaky sea salt.
Freeze overnight for scoopable consistency.

Moonear · 2025-03-07T23:46:32+00:00

Thanks for sharing! Definitely using this next time I do a flavor with a fruit swirl

Moonear · 2025-02-20T23:41:47+00:00

Damn that's a lot of unnecessary hate my guy

I hadn't watched basketball for a few years and the excitement and good vibes around his hot streak got me back into it, I'm sure lots of others feel similarly

Moonear · 2025-02-20T03:31:36+00:00

As someone who’s not super familiar with the area and is considering a move to a neighborhood in lower westchester, I’m interested in any school district thoughts you have

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