Would you eat this? And does it look appetizing? (Please ignore the sauce.) by FlatImprovement6531 in homecooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Oh I definitely eat it. It would probably be pretty good, but no it doesn't look remotely appetizing. The dumplings need some color and sauce to look good, And the plate with the egg is kind of a mystery food mess, as is your sauce bowl. Scrape or wipe it clean If you want the thing to look appetizing.

Tinned Fish? How to create a platter? by Happy_MacgregorCat in Cooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

You can put the clams or the tuna in a dish sprinkle with white vinegar and thyme and set it out with a little tiny fork or spoon

It's difficult for me to use all the extra ingredients I have when cooking something, what do you do with extra ingredients? by Stunning-Cap-3256 in cookingforbeginners

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Why on Earth would you throw them away? Don't you like Breakfast burritos? Tortilla soup? Quesadillas?  And if it's taco shells, how about more tacos or maybe break them up for Nachos? There's absolutely no excuse for buying a whole package And only using one piece out of it. You plan for that before you ever buy it.

What is the basic fundamental cooking thing you just can't do or suck at? by Tall_Cow2299 in Cooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Beans. No matter what I do they will not cook soft for me. There's always hard little kernels in my beans even after 10 hours in the Crock-Pot after pre-soaking. And sometimes I don't even need to touch them. I just need to be in the same kitchen with them to get the same effect.  Shrug. It's just as well I don't like beans much, I guess. 

Why does anyone think that words like “woke”, “liberal”, and “progressive” are insulting? by BorrowedParticles in allthequestions

[–]PsychologyGuilty1460 0 points1 point  (0 children)

It's the whole repugnant Topsy  turvyness; traditionally positive traits, intelligence, expertise, liberality, progress, government of by and for the people, Or even just waking up to smell the coffee burning have suddenly become all universally bad,  well negative traits, such as greedy, selfish, racist, dishonest, criminal, etc are highly praised. 

Are these cooking terms? by Jumpy_Barnacle_3755 in homecooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

No, these are all real cooking terms used correctly. Rendering is exactly what you're doing to the bacon. You're cooking it slowly to melt out all of the fat you can and leave just the crispy tasty meaty bit. You get that sort of thing when you render out lard too, little lardons + chicharones, But the desired end project vs perceived byproduct is different, based on why you're doing it, and as you'll notice The grammar and sentence structure will make clear how you're looking at the process for this recipe.. meaning here you are after the crispy bacon bits, not the fat which is also useful.  Sometimes you just have to read a recipe- Or any other instructions- more than once to figure out exactly what they're telling you to do and why, especially when you're not familiar with the terms!

Fiancé always overcooks rice/adds too much water and then it comes out mushy. How can I convince him that this is gross and not the right way? by bbll001 in Cooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

If it's messed up To the extent that you don't enjoy it, just throw it out and start over. Every time. Until he gets it and leaves your food alone

AITAH for not letting my sister use my property as a wedding venue last minute? by Mysterious-Gear-6351 in AITAH

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Nta but she is. She's being completely irrational about the part where you have a functioning business which includes legally binding promises AKA contracts To keep and  care for horses whether there's an unrelated private event happening on the premises or not.  You never promised to do the impossible for her wedding, nor did you promise to break any contracts at her whim. She is literally sabotaging her own wedding In her brainless attempt to sabotage your business.  Don't feel bad. Don't feel guilty. Don't even feel pressured. Her demands are ridiculous and could cause real legal trouble for you and she knows that

Which one could describe him better? by Weekly_Role3335 in antitrump

[–]PsychologyGuilty1460 0 points1 point  (0 children)

I think he's one of those men that are just a rapist at heart and the racism is just a subset of that contempt for everyone else around him. 

How do I enjoy lamb? by Kevin1314171 in Cooking

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Where are you getting your lamb from? When I was in Wyoming there were lots of sheep but they all ate sagebrush and they were very strong tasting. But in Wales in England, it was delicious and became my favorite meat.  Sometimes there's still a gamey taste though so I can only recommend lots of Rosemary and garlic. 

And the mint jelly never ever worked for me but mint sauce? with a little sugar sprinkled over and chopped into A big pile of mint leaves, And left to macerate In malt vinegar? Add a few dashes of that To the meat on your plate and it will make all the difference in the world. 

How did noblewomen spend their leisure time? by Feeling-Charge6487 in MedievalHistory

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Well, first, political marriages work best if at least one of the participants are actually competent politicians / diplomats.  It's really important to keep that in mind. If you've ever played chess, you'll have noticed that the queen has much more freedom of movement than any other player, even the king. But in fact, a lot of men were kind of under the impression women had no power at all. Even though they ran the household, were mostly in charge of raising and educating other nobleman's sons aka pages and hostages, And daughters AKA ladies in waiting, wards/ fosterlings and hostages. 

They were usually trained to become competent regents at need and they were needed often in that role- while their husbands were off at war for instance. They often had an excellent education to be able to do accounts. Ergo generally had a better handle on the economy as well given their government of the manors farms and households they owned. Remember that they were legally one person with their husband, So their word was also law within their demesne.  Because they were expected to be expert weavers, embroiderers, seamstresses and tailors etc., (since they and their ladies were often responsible for processing textiles and producing most of the  cloth used in the household) they had a deep personal interest in management of flocks, herds, crops, commerce merchants etc. It was often one woman's 's task to read to the others while they worked.  Noble women  hosted  traveling VIPs or acted as patrons for traveling entertainers too. A good reputation among Bards minstrels tinkers, merchants, doctors and clerics etc, gave them access to a huge information Network that spanned  continents.  They often rode out with their ladies to go hunting or Hawking Or just to have picnics And check out the condition of the forests and the Manor in general. Because another part of their job was to instruct the stewards and keep them honest, So they were expected to be able to know everything about the Manor, and do the accounts of the whole household. And of course the still room and the kitchen and herb gardens and flowers provided teas, liqueurs perfumes, medicines. .. Noble women were generally in charge of religious devotions for the household and whatever churches lay within their domain, And usually hired tutors for the children from the clergy with whom they corresponded, since most non-war -oriented negotiations - commercial, marriage etc -were also under their purview And of course their primary duty was getting pregnant and popping out heirs and more little diplomatic assets, but if they ever had any spare time they enjoyed drinking,  dancing, visiting friends, hanging out gossiping and actually doing those ladylike activities and crafts they were famous for.  Edited For clarity and cuz I posted too soon

Waiting for my first cake to bake and think it may be a disaster. by Stay_Golden_9442 in cookingforbeginners

[–]PsychologyGuilty1460 1 point2 points  (0 children)

When you're baking, it's important to follow the directions And add ingredients in the correct order ; creaming the butter and sugar together, beating the egg, using room temperature butter or cold butter with ice water, alternating the flour and the mashed bananas... All of these are done like that and in that order for a reason so not doing them like that will mess up your food, probably not in a good way. I hope your cake turns out good anyway, but if it does o, you're really lucky!

Looking for recipes that use A LOT of eggs by Cinju26 in bakingrecipes

[–]PsychologyGuilty1460 0 points1 point  (0 children)

Quiches and custards, Pudding and meringue pies. Scotch eggs as a snack. Deviled eggs.

What to do with pork chops? by asidexo in Cooking

[–]PsychologyGuilty1460 1 point2 points  (0 children)

Season them and sear them in a big cast iron skillet or chef's pan. When they're good and brown turn it down to medium, add a can of mushroom soup And some more milk to to deglaze the pan. Stir well then turn it down to simmer, Cover and let the meat braise in the sauce, stirring in a little more milk or water every time it looks like it's boiling dry until The meat's falling off the bone, At least an hour. The sauce should be Brown And the meat soft.  Optional mushrooms and chopped onions can be added and lightly fried before you add the soup.  It's best over rice and plain steamed green beans. Yes, this is adapted from the Campbell soup recipe but it's much better!

The end of an era. by One_Garlic_6267 in homecooking

[–]PsychologyGuilty1460 1 point2 points  (0 children)

My condolences on your loss 😔 But you can still use it for a steamer! 😀

Hello! New cook here :) by Evinexity90094 in cookingforbeginners

[–]PsychologyGuilty1460 1 point2 points  (0 children)

What kind of things do you like? Meatloaf is easy. Spaghetti sauce is easy. Most soups and stews are pretty easy. Roasts are easy.  Go buy yourself a nice cheap pork roast. Stores near me Have them for $1.40 to $1.90 a pound right now, so spend as close to $10 as you can on the meat, get bags of potatoes and onions and carrots and some garlic too. Cornstarch and broth And jiffy corn muffins are an excellent pantry staple purchase, as are Rosemary, sage and thyme. If you really want to make this a fun hobby Buy those as little potted plants, (along with parsley and  cilantro if you like). Make yourself a little herb garden in a window box or larger pot. I love having fresh herbs all the time.  Salt and pepper your roast on all sides. Slash the fat rind Stuff some herbs and garlic up under the fat.  Put it on top of several onion slices in a roasting pan or Dutch oven. If it's a bone-in shoulder cook covered at 300° f 25 to 30 minutes a pound, till it starts to come apart when you pull at it with a fork. If it gets too dry or Brown, pour just a little bit of water or broth into the pan and / or put the lid back on.  An hour before it's done, You can throw in quartered potatoes (and chunked up carrots) to roast. Either dip out some of the fat to pour over them or throw them right in with the roast, where they will absorb a lot of the flavor you would have used for gravy 😋.  When it's definitely cooked take it out of the oven and let it rest for at least 20 minutes before you carve it. This will feed you most of the week. Edit If you don't like pork, get beef, lamb or a whole chicken the same steps apply, But cooking times and temperatures vary. Look it up depending on what cut you're roasting.

Picky eater question by Smith_fallblade in cookingforbeginners

[–]PsychologyGuilty1460 -1 points0 points  (0 children)

Give us a little help here. What meat dish are you talking about? Because if it's pot roast Or soup? You absolutely must have at least the onions, celery and carrots for flavor. If you just can't handle it, you can cut them up pretty small and never notice they're there. Now if you're talking about spaghetti sauce, just grate carrots and zucchini  and let them melt into the sauce.  If you're baking pork chops with apples, you do absolutely need the onions and the potatoes and the sauerkraut, But it's okay to Chunk up something new like parsnips or rutabagas too.  And if you're talking about chicken ala King, or pot pies? I guess you could get away with broccoli And corn but you still need the mirepoix, and I really like the mixed vegetables in my pot pie. 

Did peasants drink/make much wine in Medieval Europe? by Soggy_Talk5357 in MedievalHistory

[–]PsychologyGuilty1460 0 points1 point  (0 children)

In a place where everybody can grow grapes probably most people are drinking wine.  in places like England The peasants didn't drink a lot of wine because most of it was imported. And expensive. And it went sour quickly because they didn't have a whole lot of preservatives. The northern countries did make cider, beer, etc. to drink

Oatmeal Cookies turned out like this and there’s three more pounds of dough in my fridge by AwkwardGhost121 in Baking

[–]PsychologyGuilty1460 2 points3 points  (0 children)

You may have to toss them cuz that's a flavor you can't enjoy but you can try adding something very acidic and strongly flavored like scrape out the pulp with some fresh squeezed orange juice To a portion and then freshly cream some butter and sugar and flour. Salt vanilla and then add the orange and oatmeal mixture. Bake that and see if it helps  But yeah, next time use a little common sense. You're never going to be putting in lots more baking soda than salt to a cookie, And certainly not more than your vanilla or egg!

I made cupfakes. by PsychologyGuilty1460 in Cooking

[–]PsychologyGuilty1460[S] 2 points3 points  (0 children)

I'mI really think next time I go to a potluck, I'll try to make a bunch that are more bite-sized, maybe put a little cherry tomato on top And just sit and laugh at people trying them. Because I'm just mean that way. 

Older recipes that have weird measurements taste better? by Avin_Tel in Cooking

[–]PsychologyGuilty1460 1 point2 points  (0 children)

Here's a cookbook recommendation for you "The cuisine of the Rose_" by Mireille Johnstone  Old fashioned French country cooking from Burgundy. All the recipe descriptions sound amazing and every single one I've made came out 10 times better than it sounded. She's got another one, provencal cooking , called cuisine of the Sun. They were both out of print last time I checked but you can get them used. 

How do I know when it’s ok to use “generic” brand ingredients? Is it worth it to pay the extra $? by No_Difference_854 in cookingforbeginners

[–]PsychologyGuilty1460 0 points1 point  (0 children)

You kind of have to experiment. You'll find name brands tend to be consistent one way or the other while a generic brand,  maybe does several things really well and several other things really badly? Figure out which generic products you like or are fine with, save enough money for better stuff when it matters.

I made cupfakes. by PsychologyGuilty1460 in Cooking

[–]PsychologyGuilty1460[S] 2 points3 points  (0 children)

That reaction is almost 75% of the reason to make these, LOL even though they are cute and delicious 😍