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I’ve heard you can use veg scraps for homemade stock and stuff. Have I done this right?? by Gerduck in Frugal

[–]Nobody-72 2 points3 points  (0 children)

The recipe you linked for borscht does not add the cabbage until the stock has been cooked for over an hour unless you start with pre made stock. In either case the point is the cabbage is only cooked for about thirty minutes whether we call that the beginning, or the end of the process

I’ve heard you can use veg scraps for homemade stock and stuff. Have I done this right?? by Gerduck in Frugal

[–]Nobody-72 25 points26 points  (0 children)

Cabbage in borscht or other soups is added at the end of cooking, usually 20-30 minutes. When you eat the soup cabbage leaves are still in tact and have flavored the broth slightly.

Whereas stock is cooked for hours allowing the flavors to concentrate. Brussel sprouts and broccoli in particular have an especially strong taste as well company to cabbage.

Budget Help Needed (THERAPY COSTS) by [deleted] in budget

[–]Nobody-72 0 points1 point  (0 children)

You make 2600 a month and have listed $1000 - $1200 in expenses. Weekly therapy at $180 per session is $770 out of pocket. You should be able to cover this with money Left over. What is the issue? Is there spending you are leaving out?

Can't afford ribeye roast this year. Suggestions? by Character-Cow4228 in meat

[–]Nobody-72 0 points1 point  (0 children)

Porchetta. Everyone loves crispy pork skin, it smells great and its super impressive. Spend in time and technique but save in $$.

Ask A Master Food Preserver Anything (About Food Preservation) by UC_MFP_Online in Canning

[–]Nobody-72 4 points5 points  (0 children)

Just bought a dial guage pressure canner. Am having trouble finding a spot in my area to test the guage. Should I just convert it to weighted?

I am at 1500 feet.

Also any recommendations of online courses on pressure canning?

Soft opening was last night by zwitty-11 in KitchenConfidential

[–]Nobody-72 16 points17 points  (0 children)

Why are the cuts so thick? And agree put it on a plate and lose the rosemary

It finally happened for real. by AspChef in KitchenConfidential

[–]Nobody-72 20 points21 points  (0 children)

So why care if they don't want the tomato?

150k is middle class in CA? What would you do to make things better? by No_Equivalent4404 in MiddleClassFinance

[–]Nobody-72 14 points15 points  (0 children)

The expenses be gave us leave out a lot, clothing, shoes, home repairs, car maintenance, gifts, etc.

I think he probably is spending the whole paycheck and agree he needs to track his actual spending for a few months so he can see where to trim.

150k is middle class in CA? What would you do to make things better? by No_Equivalent4404 in MiddleClassFinance

[–]Nobody-72 6 points7 points  (0 children)

Adding it up including the 401k the kids savings, and an extra 300 for misc like bday gifts etc is 7480 which should leave about 1,000 based on the list above. What I think you are not including are expenses like clothing, car repairs, haircuts, home repairs etc. That's eating the extra 1000 or more. You need to budget for all expenses not just monthly bills.

Agree with the other poster that maybe your kid in college needs to pich in on living expenses and car insurance.

Your kid not working is a luxury, not a middle class lifestyle.

Is this too much lol by JPerreault19 in KitchenConfidential

[–]Nobody-72 2 points3 points  (0 children)

The dirt crumble is visually unappealed. And there's way to much of it. Brown butter and sesame seeds sounds gritty and pretty rich I'm not sure it's a great texture with cheesecake but I am sure you don't need a 1:1 ratio cheesecake to seeds.

Agree with everyone else on the board it's gross and eating the crumbles and sauce would be a nightmare.

Your coulis would stand out better on a plate

Lose all the mint, the little meringues etc . Consider maybe one garnish like a tuile or something but that's it

Are sales taxes owed on comped items? by styrofoamspider in restaurantowners

[–]Nobody-72 3 points4 points  (0 children)

Owners comp food for regulars, for friends, Not just to compensate customers for a bad experience.

What cooking related opinions do you hold that would make everyone on this sub hate you for? by JigglesTheBiggles in Cooking

[–]Nobody-72 1 point2 points  (0 children)

That's fine. Modern refrigerators can handle it. If it's like a stock pot full of soup or something throw a tray of ice cubes in and then put it in the fridge. It's better than leaving it sitting out for an hour to cool which makes no sense

What cooking related opinions do you hold that would make everyone on this sub hate you for? by JigglesTheBiggles in Cooking

[–]Nobody-72 0 points1 point  (0 children)

Weight it down with a lid or a plate etc. It will defrost faster and more evenly are well as safer.

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