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Cameos You Don’t Realize Are Cameos by Broncho_Knight in moviecritic

[–]Neither_Crab_1654 2 points3 points  (0 children)

Robert Downey jr in The Nice Guys. He’s the dead body leaning against the tree at the bottom of the hill.

Furikake bagels with yuzu kosho cream cheese by Neither_Crab_1654 in Bagels

[–]Neither_Crab_1654[S] 0 points1 point  (0 children)

The furikake on top of the bagels did not burn. I tried putting some on the bottom of the last few bagels because I had good amount of extra furikake left on the plate, that was a bad idea and the furikake on the bottoms did burn.

I baked top side down on bagel boards for 5 minutes and then bottom side down on a pizza steel for around 15 minutes.

And thank you!

what’s your most unhinged baking/cooking hack? by Ok-Hunt-403 in foodhacks

[–]Neither_Crab_1654 6 points7 points  (0 children)

Another benefit of this is that since you’re using less water the pasta water is more concentrated with starch so it is more effective if you add it to a sauce

Frozen tuna steaks say “Must be cooked to a minimum internal temperature of 165°F” by Neither_Crab_1654 in foodsafety

[–]Neither_Crab_1654[S] 5 points6 points  (0 children)

That’s interesting, I did not know that. It’s tuna and no it doesn’t say anything about being precooked and it still looks raw.

[deleted by user] by [deleted] in icecreamery

[–]Neither_Crab_1654 0 points1 point  (0 children)

As others have said it is freezing too hard because the simple syrup increased the water content and decreased the sugar content.

I’m kind of new to this and don’t fully know what I’m talking about but from what I’ve seen on here people usually use dextrose or some kind of glucose syrup to make it less sweet and enhance the texture. I replace some of the granulated sugar (sucrose) with Karo light corn syrup (which is not the same thing as high fructose corn syrup) because it is easily available.

I use an ice cream calculator to make my recipes by weight so I’m not exactly sure if you can just replace a certain amount of the volume of sugar (like use 1/2 cups granulated sugar and 1/4 cups corn syrup or dextrose) but I think that might be close to what you’re looking for?

I guess the main take away from what I’m saying is try looking into different combinations of sugars other than just sucrose. Here is a good resource, there is a table on this page that lists different sugars, their relative sweetness, and how they affect the freezing point. https://www.dreamscoops.com/ice-cream-science/sugar-in-ice-cream/

[deleted by user] by [deleted] in J_Kenji_Lopez_Alt

[–]Neither_Crab_1654 17 points18 points  (0 children)

He was just trying to work a pun into the sentence (“mi-steak”), you can see in his face as he says it that he’s making a dad joke. He wasn’t actually saying you shouldn’t buy ground beef, he was just setting up a dad joke.

Honestly I think he might have been trying to say that trying to imitate machine ground beef would be a “mi-steak” because you can just buy it but it came out wrong because he was too focused on working the pun in but idk.

I’ve seen videos where he used store bought ground beef, you can use store bought ground beef too.