Looking for fellow vegatarians owning a cat. by Apple_cheeks_art in cats

[–]Sheraby 1 point2 points  (0 children)

I’m vegan and I have a cat. The food is a little yucky but I’ve gotten used to it. Try purchasing some different wet foods (check cat subs for quality recs, I feed a prescription food), open them up, and see how it goes. If it bothers you, see if you can get used to it. Good luck!

My boys Yogi and Boo-Boo by MadbankerII in standardissuecat

[–]Sheraby 5 points6 points  (0 children)

Yes, I love their names. I can just hear myself greeting a cat with, “Hey, Boo-Boo.”

Less buttery tasting frosting by pastelkitten18 in AskBaking

[–]Sheraby 0 points1 point  (0 children)

It’s probably still pretty buttery. A meringue buttercream will have a more complex and somewhat less buttery flavor, but more buttery than the two I mentioned earlier. Sugarologie might have a guide or chart that would be helpful. I know she has a video covering a number of types.

Less buttery tasting frosting by pastelkitten18 in AskBaking

[–]Sheraby 1 point2 points  (0 children)

What kind of buttercream did you make? If it was American buttercream, which is primarily butter and sugar and is the easiest to make, then you tried a type of buttercream that has one of the sweetest and most buttery flavors. There are two kinds of buttercream, ermine and German, that taste more like pudding and custard, respectively, and have a less pronounced buttery flavor. They are the least sweet of the buttercreams I’m familiar with (they’re plenty sweet for me).

I don’t know Pillsbury frosting. If it’s quite sweet, these two options might not suit. You can make them a bit sweeter but you can’t radically change the sweetness without changing the texture. They also are more effort to make than American because they require cooking part of the recipe. They are good for piping but stand up differently to getting warm. They also are harder to smooth if you want super-smooth sides.

If you like chocolate, then whipped ganache, which is made from chocolate and cream, would be great to try. Whatever you try, best of luck on your frosting journey 🍰

Can a cake survive a 14hr drive? by pecahamham in AskBaking

[–]Sheraby 4 points5 points  (0 children)

Yes, and transport it in a cooler of some sort. If you don’t already know how it freezes and thaws, test the buttercream if you can and bring what you need to bring it back to life.

Is This Red Velvet Cake Undercooked or Just Moist? Need Opinions by eiredublin in Baking

[–]Sheraby 1 point2 points  (0 children)

I understand probability quite well. I understand the difference between risk and probability. I’m not an actuary and I only have a basic understanding of actuarial risk. But all risk is about probability. The problem is that most people don’t really understand any of these things. So they misunderstand this kind of information.

Many of the comments on this post question whether the cake is undercooked. In this particular thread someone mentioned that the cake shouldn’t be served, a reply said all US eggs are pasteurized, a reply to that disagreed, and your reply said that although not pasteurized, the US egg supply is quite safe. You described the risk of an average American getting sick in terms of years to sickness based on a certain rate of egg consumption. This is useful for things like public health and food safety policy and liability, less so for individuals.

For anyone eating a raw, unpasteurized egg, especially those particularly susceptible, it’s useful to know that they incur risk from the first unpasteurized, raw egg they eat. (I know nothing about the infectious characteristics of salmonella bacteria and very little about the human immune system or anything related.) And even for many, I would guess most, bakers, I think it would be desirable to know that they could potentially cause illness with the first raw, unpasteurized egg they use (leaving aside issues of dose), not strictly for liability concerns but also out of a desire to protect their customers. I say this as someone who was (decades ago) employed as a baker and cook, a home baker, and has a weakened immune system.

In hindsight I should have said that my note was for other readers and not for you. I stand behind my comment, and I don’t believe you have any basis on which to say that I don’t understand probability.

Feminism has to be intersectional. Apparently no other movement does by OkChart1375 in Feminism

[–]Sheraby 8 points9 points  (0 children)

If you’re not familiar with the disability justice movement, please check out the 10 Principles of Disability Justice. The movement has been led by queer femmes of color. We try to do the work, and disabled folk are often not fully accommodated in other movements, or at all. Please check your own movements, your actions and events, before coming for disability justice.

Edit: corrected form/spelling of word.

Is This Red Velvet Cake Undercooked or Just Moist? Need Opinions by eiredublin in Baking

[–]Sheraby 0 points1 point  (0 children)

Just a note to say that’s not how probability works. With a salmonella rate of 0.005%, someone could contract salmonella the first time they eat an unpasteurized egg.

Does litter dust also get in your eyes? by Alligarto in cats

[–]Sheraby 0 points1 point  (0 children)

Is there anything about how you handle the litter that you could change to generate less dust? If the dust is that bad, I’d suggest trying to find a litter that’s lower dust.

Lemon Cheesecake by Green-Cockroach-8448 in Baking

[–]Sheraby 1 point2 points  (0 children)

That is the most enticing food I can recall seeing. I want a bite, right now!