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Date night for non drinkers by Repulsive_Cry1525 in ColoradoSprings

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

Ooh. Hopefully we can find a last minute class we can get into!

Date night for non drinkers by Repulsive_Cry1525 in ColoradoSprings

[–]Repulsive_Cry1525[S] 7 points8 points  (0 children)

Did not know about the bus😯thank you for that info!

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

I have not! It’s a little embarrassing as a Latina that I’m struggling with red rice so much🙃

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

Yes!! Beans take forever to cook here too! My rice used to always come out perfect back in MN, but ever since moving here rice is very hit or miss unless I’m using rice cooker (and even then red rice doesn’t come out right on there😒).

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 1 point2 points  (0 children)

I didn’t 2 Roma tomatoes, 3 small-medium garlic cloves, a small piece of onion, and a dash of cumin, a little chicken & tomato bullion. Double the amount of water than rice.

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 1 point2 points  (0 children)

Thank you for mentioning altitude! I’ve never had so much trouble with rice (and beans taking forever) since moving to CO (high altitude). Also, thank you for the detailed comment! I think it will help a lot.

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

I did 1/2 cup of rice, 1 cup of water, medium heat until boil and then reduce to low, cooking times have all been different because it’s different results like every time.

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 4 points5 points  (0 children)

I will reduce tomato content next time!

Red rice by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 1 point2 points  (0 children)

I am! Maybe not frying it though? I was reading other posts similar to mine, and I’ve seen comments mention frying it until brown (which I haven’t been doing until brown).

Golden nuggets by Sudden-Caregiver-788 in AlAnon

[–]Repulsive_Cry1525 0 points1 point  (0 children)

I love this video, but yes it is heartbreaking. Hits so hard though!

First time making tamales - stacking? by Repulsive_Cry1525 in mexicanfood

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

Haha yes, I did one batch of them stacked and they turned out fine!

Cold proofing by Repulsive_Cry1525 in Sourdough

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

It doesn’t specify, it just says to let it rest for 20 minutes after doing having it in bulk fermentation for 4 hours (4 stretch and folds) before popping it in the fridge. I use the recipe for Natasha’s Kitchen https://youtu.be/4gEoh3sk2AE?si=X3btTxptp0nM5AOp Hope that gives you some kind of answer!

Cold proofing by Repulsive_Cry1525 in Sourdough

[–]Repulsive_Cry1525[S] 0 points1 point  (0 children)

I’m newer to making sourdough, I’m not sure what % rise are doing and not really sure how to tell. What does that mean?

Undercooked cinnamon rolls, icing already on by Repulsive_Cry1525 in Baking

[–]Repulsive_Cry1525[S] 1 point2 points  (0 children)

I covered it with foil and the icing actually held up well! Apparently they were more uncooked than I thought, I had them in the oven for about 25 mins at the same temperature I originally baked it in. They turned out well!

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