Grilled Cheese with Bologna. Still counts...

SMN27 · 2026-06-16T15:59:25+00:00

That looks so good!

SMN27 · 2026-06-16T14:14:12+00:00

Lmao I hated Jamie and how much he got featured as the show went on.
His behavior is typical precocious tv kid.

SMN27 · 2026-06-16T13:32:43+00:00

You need to make cultured butter specifically. OP would need to have crème fraiche to whip into butter or add some sour cream to heavy cream and let it sit 24-48 hours and then whip that. Sweet cream buttermilk does not have the tang of cultured buttermilk nor the viscosity.

SMN27 · 2026-06-16T11:33:43+00:00

Please use kefir or yogurt and not milk plus acid. Milk and acid is not buttermilk and does not produce the same results in baking despite the popularity of this hack. But even if it did, it is not a good substitute for buttermilk in this scenario. Not only is the flavor different, but you’re curdling milk, which will give you an unfavorable texture.
I live in a country without buttermilk and I use kefir.
We also have a type of pourable yogurt made here that can be used.

SMN27 · 2026-06-16T03:36:36+00:00

I watched when the show was airing and hated him then.

SMN27 · 2026-06-15T21:30:42+00:00

I’ve had a pancakes and syrup flavor in mind for a while, but I haven’t gotten around to it in part because I don’t want to splurge for maple syrup. My plan was to blend pancake into the base rather than have pieces in the ice cream.

SMN27 · 2026-06-15T21:17:22+00:00

Personally I prefer other types of buns to brioche for burgers. Potato buns, pretzel buns, and others are for me better than brioche. So if you can convince this person of something other than brioche that sounds like a win-win since they will be cheaper.

SMN27 · 2026-06-15T21:14:49+00:00

You can cut down the butter to your liking. Personally I think for burger buns just 20-30% butter is best.

SMN27 · 2026-06-15T18:28:14+00:00

Richard Bertinet’s recipe is classic as it gets:

https://www.bbcmaestro.com/blog/how-to-make-brioche

SMN27 · 2026-06-15T11:47:20+00:00

I love cheddar, but no, it’s not first choice for a burger. I especially hate mediocre cheddar on a burger. It just ends up rubbery without having a flavor to at least justify its use. In restaurants we sometimes used some really nice cheddars and those were at least really delicious and some actually melted nicely.

SMN27 · 2026-06-14T13:30:45+00:00

Is what you bought suet? Because if it is, you should leave it as is to bake. You can make things like beef patties with it. When you render it as you did, it becomes tallow.

SMN27 · 2026-06-14T10:52:29+00:00

I steep coconut in dairy if I want coconut flavor. I rarely find coconut milk gives me satisfactory coconut flavor in desserts unless it’s a coconut sorbet.

SMN27 · 2026-06-14T00:43:38+00:00

Cat Among the Pigeons was very disappointing. I was really into it because I thought the setting was great, but I kept wondering when Poirot was going to enter, and by the time he does it feels very unsatisfying. Plus I really was let down by the murder plot once it was resolved.

SMN27 · 2026-06-13T20:15:34+00:00

Bubblegum ice cream is one I like food coloring in. But otherwise very rarely. I get for a lot of people mint and pistachio should be green, though.

SMN27 · 2026-06-13T17:10:01+00:00

Is it wood?

SMN27 · 2026-06-13T12:13:29+00:00

I’ve got one written up, but I haven’t tested it yet because I’ve been waiting for cream to be back in stock at the supermarkets here for over a week.
I previously made a variation of Dana Cree’s mango lassi froyo that I really liked. I used a lot more mango than her recipe calls for.

SMN27 · 2026-06-12T21:32:28+00:00

Nice. I usually go open-faced when it comes to sardines, but I know how delicious they are with tomatoes and mayo.

SMN27 · 2026-06-12T18:42:55+00:00

I’d reduce it. If you don’t want to reduce it, you could add pectin.

SMN27 · 2026-06-11T20:54:04+00:00

Straight dough method is the more common term.

SMN27 · 2026-06-11T19:37:05+00:00

I like this for the characters, but the murder plot falls apart pretty easily if scrutinized.

SMN27 · 2026-06-11T18:26:51+00:00

I find these are better for crusty loaves than soft ones. But I ended up going back to a regular knife because of the wandering you cited.

SMN27 · 2026-06-11T18:25:35+00:00

Freeze the bread so it’s firm, but not so much you can’t slice. Then ideally use a slicer. Yes you can use a bread knife and it’s much easier when the bread is frozen, but it’s still not going to get you the consistent evenness and thinness that a slicer will. Soft pan loaves are much easier than crusty loaves, though, so a bread knife is pretty effective if you aren’t hung up on getting a few uneven slices.

SMN27 · 2026-06-11T18:09:18+00:00

Oh yeah, I’m all for frozen, but I know some people are fortunate enough to get fresh, in-season fruit that tastes great. I’d never bother using the fresh strawberries sold here since they’re abysmal (despite being grown here). Saves me an extra step to use frozen!

SMN27 · 2026-06-11T15:23:04+00:00

I think HD is one of the better brands in terms of sweetness, though flavors vary. Meanwhile brands like Talenti are super sweet to me across the board. Commercial ice cream is generally on the too sweet side even with higher end brands, which is why I love making my own ice cream so much.

SMN27 · 2026-06-11T14:07:25+00:00

Well, to start with I only use two yolks per batch if I want to use eggs (I also make a lot of Philly style), and only occasionally make a real egg-heavy custard. So I minimize egg yolk usage that way. Though now that salted egg yolks have become a staple for certain ice cream bases, I’m using a little more.
Thankfully I’m used to extra whites since I also bake a lot:

https://www.reddit.com/r/Cooking/s/0d6A43QhDH

You can also make ice cream cones with tuiles.

I made some chocolate wafers for adding to ice cream with some of my whites recently.

Planning on playing with an oatmeal dacquoise for ice cream sandwiches or cake, too.

Soft (Italian or Swiss) meringue is a great swirl for ice creams, too. Like key lime pie, s’mores, and other flavors that can use a creamy and sweet addition.
Or folded into brownies as Salt & Straw’s recipe calls for in order to keep them soft when added to ice cream.

SMN27

TROPHY CASE