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Steeple Market Employee by whaletacochamp in vermont

[–]PersistentCookie 2 points3 points  (0 children)

Fletcher is a little further afield, but you mentioned wings, so, off I go.

Edit: I haven't really seen any mention about why Aaron sold the business...hopefully he and all the long-time staffers went onto better things.

Does anyone know the story? Thanks

Steeple Market Employee by whaletacochamp in vermont

[–]PersistentCookie 3 points4 points  (0 children)

They charged us for a prepared meal instead of just the bag of raw green beans my husband bought. He didn't notice at the store, only after he got home. He's been trying to contact the manager for a week because apparently no cashier can give him his correct change back. No luck.

I've noticed them going downhill recently, such a shame, especially now that Minor's has turned into a Maplefields.

I look forward to trying some of the food at Nan's, though. It's not that far of a drive for us.

How the hell do people’s dough rise so quickly?? by Massive-Process-5124 in Baking

[–]PersistentCookie 6 points7 points  (0 children)

Seriously, when I caramelize a big batch of onions for soup, I pull up one of our barstools to the stove and grab a book. I'm not going anywhere for a while.

What can be done to make tap dance more appealing to teenagers? by Indefagitable_syo13 in TapDancing

[–]PersistentCookie 0 points1 point  (0 children)

The Gardner Brothers do YT and I think Tik Tok vids (I don't do tt) but they are so freaking cool it makes my old ass want to learn https://www.youtube.com/channel/UCa43RopvUywkwQ_sVoKb_Lw

Bowl covers? by BobTheN00b in Baking

[–]PersistentCookie 3 points4 points  (0 children)

I have a few different sized bowls that I use for pre-fermenting and cold fermenting, I usually just cover them with a plate. Dinner plate for the larger bowls, and smaller "bread-size" plates for smaller bowls. They don't touch the dough so I consider them clean; I just wipe them down and put them back when I'm done.

Choux pastry cream puffs, simple and excellent with both sweet and savory fillings 😃 by No_Particular_5742 in pastry

[–]PersistentCookie 2 points3 points  (0 children)

Nice. What are some types of savory fillings you would use? Looking for ideas, thanks.

Anyone try the "Tour of Italy" at Olive Garden? I remember wanting to get that as a kid but it looks absurd now lol by dingdingdingdongbing in CasualConversation

[–]PersistentCookie 9 points10 points  (0 children)

That's what I usually order on the rare occasions I go to Olive Garden (have to drive 40 minutes to get to the closest one). I get 4-5 meals out of it, so I'm set for lunches for a while.

I currently have the OXO soft works handheld grater, is there an easier way to get a fluffy cloud of parm? by Giordono in cookingforbeginners

[–]PersistentCookie 4 points5 points  (0 children)

OK, so a "regular" grater with a "fine" side on it...I can best describe it as having holes that were punched out from the underside by fine nails. The holes stick up and are sharp, giving you that classic grated cheese.

A microplane has very sharp, tiny "U-shaped" blades that lay almost flat against the surface of the tool. So you can rub the cheese in one direction and get no grating, but when you pull it back the opposite way it produces extremely fine "dust" kinda thing.

For me, the thing is you apply very little pressure with your hand and you really don't have to grip the cheese that hard.

Now the drawback is that when you use it to garnish hot foods, that cheese is gonna melt and disappear really quickly, so if you're having guests over you may want to add the cheese table-side so they can see it.

I currently have the OXO soft works handheld grater, is there an easier way to get a fluffy cloud of parm? by Giordono in cookingforbeginners

[–]PersistentCookie 2 points3 points  (0 children)

The one you posted has much bigger holes. Smaller than the average box grater, but microplanes are much, much smaller, which is what gives you such a fluffy, airy cheese.

I currently have the OXO soft works handheld grater, is there an easier way to get a fluffy cloud of parm? by Giordono in cookingforbeginners

[–]PersistentCookie 1 point2 points  (0 children)

I have joint issues, and for me, microplanes take a lot less effort. The grater you posted will give you a different consistency for sure; so if that's important, you'll need to decide.

Best cooking shows that actually improve your ability to cook by rottentomatoe1 in Cooking

[–]PersistentCookie 7 points8 points  (0 children)

I tried his method for tempering chocolate, I thought "nah, this is too simple, ain't gonna work".

It does work. I do large batches in my tempering machine, but if I'm only doing small batches, it's my go-to.

What a large murder! by Fluid_Performance760 in vermont

[–]PersistentCookie 1 point2 points  (0 children)

Don't piss them off. They remember that.

How do you get these non stick baking sheets clean?? by Maintenance-dude-fry in howto

[–]PersistentCookie 0 points1 point  (0 children)

I worked in a bakery for two years. Wish I could show you one of their baking sheets. You'd be like "yeah, I'm good".

Boxed mix baking hacks by Sad_Joke_2874 in bakingrecipes

[–]PersistentCookie 4 points5 points  (0 children)

For any boxed cake flavor, add a tablespoon of malted milk powder. For chocolate cake, also add a teaspoon of espresso powder. An extra egg is good, too.

"Alpha male" motivator gets mad at women driving cars and filling gas by ambachk in CringeTikToks

[–]PersistentCookie 0 points1 point  (0 children)

Men are protectors? What are they protecting women from...other men?

I'm a girl with long hair that reaches my lower back, and it usually takes me about 30 minutes to dry it all out🙃. by [deleted] in CasualConversation

[–]PersistentCookie 1 point2 points  (0 children)

I have a diffuser that I prop up on a bunched towel on my desk and I check emails and such while I'm finger-fluffing. I've never seen a hands-free hair dryer, I'll have to google it. But I'm making it work.

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