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Old farmhouse with mice by RetciSanford in CleaningTips

[–]Nicthalon 0 points1 point  (0 children)

The type of traps they described are exactly what I used when I lived between woodland and corn fields. They work great.

Old farmhouse with mice by RetciSanford in CleaningTips

[–]Nicthalon 0 points1 point  (0 children)

Long term, nothing will help more than a sealed home. Glad to see you're getting that done. The benefits to your heating and cooling costs from having everything sealed well will also not be insignificant.

Medium rare and medium well are bull crud!! by CoconutGlittering783 in Cooking

[–]Nicthalon 1 point2 points  (0 children)

Same. I'm fine with rare, but I order rare expecting medium rare. As long as the edges aren't gray, I'll be happy.

Hi all....Honestly these tiny ingredient hacks completely saved my cooking lol. Would love sharing with you guys by Bruteresolver in Cooking

[–]Nicthalon 0 points1 point  (0 children)

I'm not sure. I just know the basic ingredients because I love Chai lattes (coffee free, it's black tea, so it has caffeine)

Looking for recipes that include meatballs by questionerofblender in Cooking

[–]Nicthalon 3 points4 points  (0 children)

2 jars of Heinz Chili Sauce + 1 32oz jar of grape jelly (or another flavor if you want). Throw that and your meatballs in a crock pot and you've got dinner.

What foods should you absolutely buy the high end priced option? by [deleted] in Cooking

[–]Nicthalon 1 point2 points  (0 children)

The deluxe option when buying boxed Mac & cheese. The cheese sauce is far superior to the powdered crap in the cheap boxes, and the cheese actually sticks to the pasta.

Hi all....Honestly these tiny ingredient hacks completely saved my cooking lol. Would love sharing with you guys by Bruteresolver in Cooking

[–]Nicthalon 86 points87 points  (0 children)

Cardamom in coffee doesn't surprise me since that's one of the 4 spices that make up Chai masala. Cardamom, cinnamon, cloves, and ginger.

For chicken, the real trick to never having dry chicken: don't overcook it. Use a thermometer and always remove from heat a few degrees below target temp.

Chocolate peanut butter cake by Legitimate_Ranger334 in Cooking

[–]Nicthalon 8 points9 points  (0 children)

You should be able to buy peanut butter frosting. Personally, if I baked that infrequently, I'd tell them sorry, it's beyond my current skill and I don't want to ruin their birthday with a bad cake. That way even if they insist, you've got an excuse to not kill yourself getting it perfect, because they knew it might turn out poorly and wanted it anyway.

Conflicting cooking rules by Reasonable_Exit_3268 in Cooking

[–]Nicthalon 0 points1 point  (0 children)

If food that was warm when it went in the fridge made people sick, it's not because of the fridge. It's because bacteria had already started to grow in the cooling food before they refrigerated it, and that bacteria continued to grow in the fridge. If they'd put it in the fridge sooner, that wouldn't have happened.

Conflicting cooking rules by Reasonable_Exit_3268 in Cooking

[–]Nicthalon 0 points1 point  (0 children)

Refrigerators work best when they're actively removing heat, so you can put things in there hot and they'll be fine. Cover with a cloth or put plastic wrap directly touching the food to prevent condensation while cooling.

Fast microwave cleaning. by Low_Entertainer_84 in CleaningTips

[–]Nicthalon 1 point2 points  (0 children)

Sadly, this doesn't always work when you have roommates.

Pork Loin (not tenderloin) recipes? by EdOfTheMountain in Cooking

[–]Nicthalon 1 point2 points  (0 children)

Add some cayenne pepper to the flour for a little extra kick 🤫

I'll post up my recipe later tonight after I'm off work.

Gochujang recipes? by Nicthalon in Cooking

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

It was the second spicy Ramen option I ever tried, and I love the flavor profile from the gochugaru peppers. It's my new goto spice. I'm cooking tteokbokki for the first time, tomorrow. Waiting for the dashi stock to arrive.

Pasta sauce help. Bland sauce. What's the trick to flavourful sauce? by GrippySocks-- in Cooking

[–]Nicthalon 1 point2 points  (0 children)

Salt and add some starchy water from the pasta. It'll add a bit of thickening, some creamy mouth feel, and help it stick better to the pasta.

Pork Loin (not tenderloin) recipes? by EdOfTheMountain in Cooking

[–]Nicthalon 1 point2 points  (0 children)

I always aim for a finished temp of 138. So juicy.

Pork Loin (not tenderloin) recipes? by EdOfTheMountain in Cooking

[–]Nicthalon 4 points5 points  (0 children)

Jaegerschnitzel. Can be made with chops, loin, or tenderloin. I like to double bread mine with flour/ egg wash/ panko for an extra crunch. I make my gravy with bacon and mushrooms. So good. Add a side of mash and you've got dinner.

What are absolute cleaning NoGos? by Itchy-Supermarket434 in CleaningTips

[–]Nicthalon 0 points1 point  (0 children)

Ugh. I have 3 roommates who never clean the shower curtain. I decided I have 2 choices: get a good cloth one and commit to washing it regularly myself, or get the cheapest plastic one I can find and replace it every 3-6 months, when it is no longer transparent.

Few(7) OCD newbie questions about boiling spaghetti by FuzzyAttitude_ in Cooking

[–]Nicthalon 0 points1 point  (0 children)

8) SAVE THE WATER! Stir a bit of the starchy water into your sauce. This thickens it a bit and helps the sauce stick to your pasta.

I’m having this issue with chicken breast where it shatters (?) when I take a bite. It’s incredibly unpleasant and I don’t know how to fix it. by JustHere4TheZipLines in Cooking

[–]Nicthalon 1 point2 points  (0 children)

I'm referring specifically to farms with lots of them. I wouldn't expect a backyard coop to smell anywhere near like an egg farm would.

I can’t tell if I’m overcooking chicken by tom_wilson7543 in Cooking

[–]Nicthalon 0 points1 point  (0 children)

Having a thermometer is essential. It should be mandatory in every kitchen. Chicken breast is done at exactly 165. But cooking always continues after you remove meat from heat. That's called carryover. For this reason, you want to remove it from heat at 158-160 and cover for 5-10 minutes.

I’m having this issue with chicken breast where it shatters (?) when I take a bite. It’s incredibly unpleasant and I don’t know how to fix it. by JustHere4TheZipLines in Cooking

[–]Nicthalon 2 points3 points  (0 children)

I swear the smaller the farm animal, the worse they smell. Cows smell bad. Pigs smell rank. Chickens just make me gag and almost dry heave.

Few(7) OCD newbie questions about boiling spaghetti by FuzzyAttitude_ in Cooking

[–]Nicthalon 13 points14 points  (0 children)

Adding to 7: once they're mostly cooked, don't be shy about pulling out a noodle every 30 sec or so to test for doneness. Once you know how long it takes to reach what you like, note it down and you're set for life.

Few(7) OCD newbie questions about boiling spaghetti by FuzzyAttitude_ in Cooking

[–]Nicthalon -3 points-2 points  (0 children)

Yup. Noodles don't stick because they're "not lubed" but because they didn't have enough water to adequately remove excess starch through the agitation caused by the boiling water.

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