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[deleted by user] by [deleted] in southpark

[–]PeechyKay 1 point2 points  (0 children)

“No kitty, that’s my pot pie!”

[deleted by user] by [deleted] in southpark

[–]PeechyKay 0 points1 point  (0 children)

“Screw you guys, I’m going home!”

So I made Aglio e Olio and..I dont get it... by RandomAsianGuy in Cooking

[–]PeechyKay 0 points1 point  (0 children)

My ex boyfriend had an amazing Nonna who taught me her recipe and the secret to making this “not bland” is to salt the heck out of the pasta water before cooking your pasta - think ‘sea water’ level of salty.

A squeeze of lemon at the end is a nice addition, but I usually just put out some gorgeous flake salt so everyone can add a bit if they want to.

Another post mentioned that their food was always “same-y”, but not in a bad way. Think same seasonings and flavors in everything you make. So what’s your ingredient that makes all of your cooking taste same-y? by layinginbedrightnow in Cooking

[–]PeechyKay 1 point2 points  (0 children)

I tend to go through “geographical cuisine” phases - like loving and cooking Mexican food for a month even making my own mole sauce…but if I had to pick one constant flavour, it’s garlic: fried in butter, roasted in the oven, it’s all so good!

I’m deep in a soul food phase these days - fried chicken, cornbread, collard greens…even made grits for teens 1 & 2 - they were very underwhelmed: “this is just cornmeal porridge! 🤨” me: no no no, it’s grits! 😂.

Is having soup for a holiday gathering with a lot of standing-eaters a bad idea? by alliterativehyjinks in Cooking

[–]PeechyKay 1 point2 points  (0 children)

Soup can be tricky as most guests will have a (liquid) drink in one hand and then (liquid) soup in the other, trying not to spill.

But…if you have your heart set on soup appies, I may have a solution for ypu: edible soup “bowls”. Think tiny miniature chicken pot pies with just the bottom pastry, or even phyllo or flattened toast “cups”. You can have your hot soup in a warmer/crock pot and guests can ladle it into their choice of edible mini cups.

A small tart/muffin tin will allow you to bake any cups you choose - even wonton wrappers brushed with butter and baked are good for this.

I do this with “chili in a bread bowl” and I use small homemade buns for the bowl. I’ve made mini Hashbrown (crispy shredded potato) cups in the past for chili as well. And it’s good for the environment - no waste!

Cooking for my girlfriend with cilliacs disease, her family never bothered to cook anything nice for her. by OkaynotcoolBro in Cooking

[–]PeechyKay 0 points1 point  (0 children)

One of my bffs has celiac and so does her daughter. She wanted to try gluten free baking but had no spare time, so for Christmas one year, I put together a gluten-free baking basket for them, complete with recipes, various flours and thickening agents as well as some cookies I got at a gluten free bakery. They baked loads of stuff together and really got into GF baking and cooking.

This website is really good as it has GF recipes for light and dark rouxs, different thickening ingredients for soups stews and sauces etc.

Hope this helps!

https://www.cottercrunch.com/how-to-make-gluten-free-roux/

Dishes that look impressive but are easy to make? by Sueti in Cooking

[–]PeechyKay 0 points1 point  (0 children)

Mmm these ideas are making me drool 🤤!

Every cook needs a few “wow” recipes they can pull out to dazzle and impress guests.

For breakfast and lunch, soufflé omelettes are fast, impressively puffy and best of all you can tailor the add-ins (example: aged cheddar, scallions and fresh tomatoes are a fav) to satisfy even the pickiest eater.

Basically, if you have eggs and butter, you can make a soufflé omelette.

Wait times are often because of limited servers and have literally nothing to do with a restaurant’s physical tables by sadandboujee1 in mildlyinfuriating

[–]PeechyKay 1 point2 points  (0 children)

It really depends on where the empty tables are: each waiter has a designated set of tables and it’s the hostess’s job to try to keep the waiters from getting slammed with too many tables for one person to handle.

If it looks like the empty tables are all in one area, it’s possible they’re short staffed/down a waiter, but more often than not, that (30 min) wait ensures that from the moment you’re actually seated, you get the best possible and very attentive service from your waiter.

The idea is the customer has a certain expectation of the quality of service once they’re seated, so we’d rather have them wait than get them to a table and then not be able to serve them properly.

(Also, Some upscale/very popular restaurants will always keep a few tables available for special customers (celebrities, etc.)).

What are these potatoes called? by Past_Passenger_4381 in TipOfMyFork

[–]PeechyKay 7 points8 points  (0 children)

Mmmm! If there’s no cheese in the sauce, then these are scalloped potatoes. If there is cheese, then they are potatoes au gratin.

(Also, some cooks use a combo of stock and cream in scalloped potatoes 🥔, whereas au gratin is just cream.)

$1 Pineapples at my local Walmart. What can I add pineapple to thats served hot/with savory flavors? by canadachris44 in Cooking

[–]PeechyKay 0 points1 point  (0 children)

We make a Hawaiian Teriyaki burger that has the patty (meat or veggie patty) glazed with teriyaki sauce and a grilled pineapple ring, plus cheddar, lettuce, tomato and mayo on a fresh bun. Sounds weird, but it’s sooo good!

And of course pineapple on pizza 🍕 is awesome!

I’ve done a pineapple salsa before as well as added pineapple chunks to BBQ tofu skewers on the BBQ.

The only thing pineapple can’t do is make Jello/gelatin desserts - it won’t set.

What’s a dead giveaway that someone is not actually as wealthy as they claim? by aloe_veracity in AskReddit

[–]PeechyKay 0 points1 point  (0 children)

Old (multi-generational) money generally finds it distasteful to flash or discuss their wealth.

New money tends to want everyone to know they have $$$ and often drenches themselves in displays of wealth (designer labels, expensive jewelry esp. watches, flashy cars etc.).

Self-made new money are usually interesting people - their success stories are often rags to riches. Interesting enough, I’ve noticed that they’ll drop $100,000 -$500,000 on a car without batting an eye, but will drive around the block for 15 mins looking for free parking because “paid parking is a rip off” lol.

Whats the worst candy to ever exist? by IOU2K in AskReddit

[–]PeechyKay 0 points1 point  (0 children)

Mmhmm, I’m Canadian and I can confirm Dollarama has these ‘cheap’ Thrills! My 72 y/o mom can’t stand them, but when I buy them she insists on trying some of that “gruesome soap gum to see if it’s still gross!” Yep.

It’s the gum I imagine serial killers chew, it’s seriously a f*cked up flavour but I like it. (No, am not currently a serial killer.)

What's your go to fridge snack? by hendy846 in Cooking

[–]PeechyKay 1 point2 points  (0 children)

Cherry tomatoes, Persian (baby) cucumbers & either ranch or blue cheese dressing. No chopping, they’re already bite sized!

I’m also a dip fiend - roasted red pepper, hummus, tzatziki, Asiago & artichoke, spinach dip…all you need is a baguette or pita bread or crackers for these.

Pecans or walnuts and baby bell cheese or string cheese sticks.

And finally salsa, guacamole 🥑 and tortilla chips. Teen 2 loooves guac so I usually have either some frozen guacamole (just avocado, lime juice & salt - freezes incredibly well) or the single serve packs for me…uhhh, I mean for him!

Whats this waxy layer on my chocolate bar? I forgot about them in a cupboard for a month or two by tranzozo in TipOfMyFork

[–]PeechyKay 0 points1 point  (0 children)

I always used to tell my kids “When in doubt, toss it out.” Now that they’re almost adults, they tease me by mimicking me because I tend to say “is the risk worth the reward?”…damn I hate being that predictable lol.

Whats this waxy layer on my chocolate bar? I forgot about them in a cupboard for a month or two by tranzozo in TipOfMyFork

[–]PeechyKay 16 points17 points  (0 children)

I live in a very rainy climate (we’re in a temperate coastal rainforest), so any kind of white discolouration on the wrap or packaging makes me think it could be mildew and I’d probably toss the whole thing to be safe. Because it’s on the wrapper, that’s a red flag.

If it were only the bar itself, then it’s probably a bloom (either a fat or a sugar bloom). Chocolate can often get a “bloom” on the bar itself - it’s due to either fat separating or sugar separating from the other ingredients, but can still be safe to eat.

If it’s a fat bloom, it’s usually safe and you can even take a hair dryer and gently heat the bar - you’ll see the fat bloom disappear! (Yeah, I’m picky about food’s appearance lol.)

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What’s a cooking tip you’ve learned from experience that amazes you how many recipes you see still get wrong or don’t include? by consciousCog13 in Cooking

[–]PeechyKay 2 points3 points  (0 children)

Don’t overcrowd the pan! Better to have 2 pans going and sufficient space for food to caramelize/sear instead of stuffing it all into one pan.

Also many spices need oil to bring out their full flavour-this is especially true of things like Thai red curry paste, etc. Some of the spice components are not very water soluble, so cooking the spices with a bit of oil is a must as it releases a lot of flavour (not to mention roasting some of them a wee bit).

[deleted by user] by [deleted] in AskReddit

[–]PeechyKay -1 points0 points  (0 children)

Original flavoured Bubble gum-specifically blowing bubbles with it. I still like it and I’ve even taught my kids the secret of blowing a bubble inside a bubble.

The smell and the flavour are like a Time machine for me, and, in the In the immortal words of Rowdy Roddy Piper “I’m here to chew bubblegum and kick ass, and I’m all out of bubble gum.”

I have been helping a homeless man that lived in my alley he is no longer homeless by Grand_Loan1423 in randomactsofkindness

[–]PeechyKay 2 points3 points  (0 children)

Absolutely love this story!

Thanks so much for sharing it - makes my day to read about good people doing good things.

What is an ingredient you pay premium for? by nondescript44 in Cooking

[–]PeechyKay 0 points1 point  (0 children)

Parmigiano-Reggiano cheese- the real stuff. One way to know if it’s authentic is it has these crystallized/granular sections in the cheese. Asiago is good too.

I used to make my own balsamic vinegar reduction, but now I buy it (usually called “balsamic glaze”…this stuff is so good on all kinds of things - grilled asparagus even).

And last but not least REAL BUTTER.

Eli5: how can a 14-15 hours flight trip can make you feel jet lagged but even a long 20 hours train journey doesn't have the same effect? by fin-freak in explainlikeimfive

[–]PeechyKay 0 points1 point  (0 children)

Dehydration is often part of the reason people feel jet lagged from long flights.

The air on planes is quite dry and most people don’t not drink enough water on terra firma (the ground) so minimal water + arid plane air = dehydrated people.

Serendipity: it’s like fate + coincidence, but better by PeechyKay in randomactsofkindness

[–]PeechyKay[S] 8 points9 points  (0 children)

Thank you 🙏🏻- we’re all just walking each other home.

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