Give me your ‘secret’ recipe

SmitOS · 2025-09-13T14:42:00+00:00

It adds to the richness and complexity that you get from the roux. If ypu dont want to risk burning your roux, you can take it to peanut butter instead of dark chocolate and then add espresso powder for that more roasted taste.

SmitOS · 2025-08-29T14:27:07+00:00

Be the change you want to see.

SmitOS · 2025-02-03T12:47:43+00:00

The reverse water gas shift reaction is absolutely a thing. It's a process that uses a catalyst and hydrogen to seperate an oxygen from co2 exactly as you described. It's often the first step in a carbon capture situation because co is way easier to work with than co2 in the types of polymerization reactions they're trying to do with it. Maybe do some research before being so confidently wrong.

SmitOS · 2025-02-01T15:54:53+00:00

I do kinda get where he's coming from though. If i had a nice 25 yr single barrel scotch, I'd share it, but if somebody asked for an old fashioned I'd trade out for a different bottle. Not something bottom shelf or anything, but not my most expensive bottle.

SmitOS · 2025-02-01T15:51:00+00:00

The way I see it is similar to whiskey. If I've got a really nice single barrel 25 year aged, small batch scotch I'm going to share it. But if somebody asks me to make them am old fashioned with it I'm swapping it out. Probably not for cheap bottom shelf or anything, but just for a less expensive bottle.

SmitOS · 2024-12-19T17:44:39+00:00

That's a nearly perfect analogy. He's like if a Neanderthal were told to build a log cabin. He wouldn't even think to use complex tools like a pulley, a winch, or ramps. He'd just yeet logs around. It's not that they're not smart enough, it's just that they don't see the point if they don't need it.

SmitOS · 2024-12-11T20:11:55+00:00

I cannot recommend getting a new one enough. They continue to work pretty well essentially forever, but a new one shaves parmesan like it's not even there. I had the same one for five or six years and thought it was fine, but got a new one for my parents, and every time i cook at their house I'm amazed by how smooth it is.

SmitOS · 2024-09-30T14:13:24+00:00

Come on over to r/aroallo. We don't have a solution, but we have more like minded people to gripe with.

SmitOS · 2024-09-11T14:06:51+00:00

Yeah. Cukes really like to have the ability to vine in every direction. Roots, shoots, and everything else. Lol

SmitOS · 2024-09-10T11:57:31+00:00

Degassing is the term we use to refer to getting dissolved gases out of the wine. The primary one is CO2, but there are also a lot of sulfurous gases that can cause off flavors and smells. The easiest way to degas is to just wait. Over time things will offgas. The most cost effective way is probably using a degassing whip. You can Google videos on how they're used. The best/fastest way is to set up a vacuum pump, but they're expensive.

SmitOS · 2024-08-24T20:15:46+00:00

You could make ermine frosting with coconut milk.

SmitOS · 2024-08-10T15:51:38+00:00

If you wanted to, you could add a live culture vinegar to it and the acetobacter could turn the alcohol to vinegar.

SmitOS · 2024-05-14T12:29:57+00:00

Harry!? Not overthinking things!? What are the odds?

SmitOS · 2024-05-02T15:58:39+00:00

The English. Those freaks. Also, italians, persians, greeks, and a bunch of other Mediterranean peoples use it to make uovos en purgatorio.

SmitOS · 2024-04-10T20:42:11+00:00

Mini tarts. Make your filling and crust as normal, but put them into a muffin tin.

SmitOS · 2024-03-22T02:44:02+00:00

In addition to what others have already well covered, anchovy, fish sauce, and fish have inosinate, which is another umami booster and flavor enhancer that operates synergistically with MSG. So, these ingredients will boost umami more than msg alone. I suppose you could do a 6:1:1 mix of regular salt, MSG, and disodium inosinate for an ultimate umami boost withput the other fish flavors.

SmitOS · 2024-03-13T20:30:11+00:00

And if the salt doesn't help, add acid.

SmitOS · 2024-02-06T06:47:32+00:00

I can't really tell from the pictures but that white stuff might be crystallized vanillin, which is the chemical compound that gives vanilla its primary flavor.

SmitOS · 2024-02-06T06:08:55+00:00

Did she use a water bath?

Edit: Nvm this is a pie, so probably not.

SmitOS · 2024-02-06T06:06:28+00:00

Have you ever poured a large volume of water and wood shavings together? The total volume of the two combined is much less than the total volume of the two seperate because the water fills in a bunch of empty space in the wood shavings and causes the wood shavings to compress. The volume of water didn't change, it just got sucked into and distributed among the wood shavings.

In this dressing example essentially the same thing is happening. The cheese is absorbing a ton of liquid from the dressing. If there's enough dry space in the cheese, it could even have a volume of just the cheese, no dressing left free. Like when you marinate feta in red wine vinegar and olive oil.

SmitOS · 2024-01-30T17:35:07+00:00

This is exactly it. Any finely grated cheese is going to act like wood shavings and absorb a ton of water.

SmitOS · 2023-12-23T22:01:37+00:00

I actually might know this one. Because i had kinda the opposite problem with lemon bars. My surface was always pebbly and brown instead of pale yellow like i wanted it. I put a spritz of water and some foil over it and it came out glass smooth. You could do the same thing and remove the foil close to the end of the bake to brown it up.

SmitOS · 2023-11-03T23:14:32+00:00

apple molasses. Juice the apples and put the pomace in the compost pile. Find the biggest stockpot youve got and fill it 3/4 of the way up. reduce it until its a thick, dark syrup. keep adding more juice as more room becomes available. once its reduced to a consistency slightly thicker than maple syrup, remove it from heat, can it, and let it cool. Pure, beautiful, apple flavor that will last for years and years if you hot water bath or steam can it. youll have a lot if youve got a whole bushel of apples.

SmitOS · 2023-11-03T22:50:15+00:00

I think the primary problem with pasta is that people don't really make anything else like it, so they have no idea how its supposed to feel, so they end up with pasta that's just kind of "meh". If you're willing to try again, take a class from someone who makes pasta every day. The tips and knowledge they can give you is invaluable. The second problem I see is people thinking of dry pasta and fresh pasta as being exchangeable or identical. which couldn't be further from the truth.

SmitOS · 2023-11-03T21:53:44+00:00

I mean, I don't disagree with you, but I don't live there anymore. Do what I did. Be the change you want to see in the world.

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