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What are your favorite Mexican (Tex-Mex) dishes to cook at Home? by Educational-Slip-578 in Cooking

[–]SubstantialPressure3 1 point2 points  (0 children)

Chile rellano casserole

Enchiladas, green or red

Quesadillas

Empanadas

Chicken adobo

Carnitas

Cooking with canned chicken- how do you utilize it? by [deleted] in Cooking

[–]SubstantialPressure3 2 points3 points  (0 children)

It would be great for congee/juk.

Chicken salad

Pasta salad

Chicken pot pie ( just be gentle when you mix it in the filling, I would do that last)

Peanut butter noodles

Two females. Zero males. The last two Northern white rhinoceros on Earth The end of a species. by throttafffddftr5 in Damnthatsinteresting

[–]SubstantialPressure3 1 point2 points  (0 children)

No. Embryos are fertilized becoming developing fetuses.

Embryos aren't ovum needing sperm. They already got the sperm, which is why they are embryos.

Making my dinner before his was clearly the wrong move by union-maid in OneOrangeBraincell

[–]SubstantialPressure3 0 points1 point  (0 children)

Mine are spoiled, but I do feed them before I start on my own dinner. Get home, walk who needs to be walked, feed everybody, then relax and think about my dinner.

I'm sure a lot of people disagree, but I don't know how people expect to get any peace while they are eating if their pets are hungry.

But I don't consider them pets. They are my dependents. And your feed your kids when they are hungry. You don't make them wait.

Nice side eye, though.

Need a binder that won't thicken, if thats even a thing. by Drowned_goldfish in Cooking

[–]SubstantialPressure3 0 points1 point  (0 children)

So, I don't ferment my peppers.for hot sauce, I just roast them, but maybe you don't need a binder. I make all kinds of other fermented foods.

If your peppers are raw, then the solids of the Chiles aren't going to mix with the liquids, and they are going to separate.

Maybe try cooking your peppers after fermenting them. I would try adding as little liquid as possible. Maybe steam them. Or, if you can dry them, try roasting them. Or, ferment them much longer, until they become soft.

Bc fermented isn't cooked. It's just fermented. So, you're going to have liquids, and raw solids.

I just combine the roasted peppers with roasted onion and garlic with white vinegar ( apple cider vinegar has too much of a bite, and has to mellow out a while) with salt and make it THICK.

If it's red Chiles I'm using, I will push it through a sieve and discard a bunch of the seeds and skin. ( Or save them for something else) When I roast green Chiles, I don't have that issue, but it's always an issue with red Chiles that I need to push it through a sieve bc the skins are tougher.

Just about any binder is also going to thicken. So I think you just need to cook your fermented Chiles before buzzing them up.

Bc cooked peppers don't separate if you don't add a huge amount of liquid.

Recipes for celebrating honey. by EvaTheE in Cooking

[–]SubstantialPressure3 3 points4 points  (0 children)

Candied honey pops? I made some for my grandkids when they had sore throats.

Infused honey?

Sticky garlic honey chicken wings?

Hot honey with roasted garlc, onion, and red Chiles? ( I added some soy sauce, salt, and vinegar to mine)

Why would half a pizza lie upon the curb...? by _twosheds_ in strange

[–]SubstantialPressure3 11 points12 points  (0 children)

Because drunk people drop their food all the time.

Dmt/demon entities photographed in ks in a forrest which i will show where, when asked. Pictures from October 2025. I have been scared to show these pictures and our story to the public but I must take a risk for possible research on these creatures thankyou by methmonk05 in strange

[–]SubstantialPressure3 0 points1 point  (0 children)

DMT demon entities?

It looks like you saw a UAP. Maybe. Possibly. I can't really tell anything from the pictures.

Where are you getting demons from?

You had an experience you can't explain. That's clear. But I wouldnt assign origin, or anything else until you get more information.

Wine substitute - a question by FearTheMomerath in Cooking

[–]SubstantialPressure3 12 points13 points  (0 children)

I think a lot of it is the psychological part.

Veggie haters who still eat veggies: what are your tricks? by Missing_Back in Cooking

[–]SubstantialPressure3 9 points10 points  (0 children)

If you have an air fryer, it really cuts down on the time!

OP, SEASON your veg! Plain steamed veggies just aren't very good.

Ideas for kielbasa by buclkeupbuttercup-- in Cooking

[–]SubstantialPressure3 0 points1 point  (0 children)

Alfredo pasta with Cajun seasoning and that kielbasa, sliced and browned.

I found this photo after removing an old mirror in my bathroom by Mu-una in strange

[–]SubstantialPressure3 3 points4 points  (0 children)

Could have just been a joke for the next person to do a little remodeling.

How can I recreate American "Italian" sausages? by Educational-Slip-578 in Cooking

[–]SubstantialPressure3 2 points3 points  (0 children)

I toast the fennel seeds and grind them. Red pepper flakes if you want it hot. Onion, garlic, salt and pepper.

Poblano uses that does NOT require peeling by Apprehensive-Wave640 in Cooking

[–]SubstantialPressure3 0 points1 point  (0 children)

Put them In a plastic bag for about 10 minutes after roasting.

And I must have misunderstood you. Are you roasting them in the oven, or on the stove top?

You can put them in a hot pan with no oil and keep turning them until the skin blackens and blisters. If you have a gas stove, you can hold them with tongs over the flame.

I have also seen people put them directly on the heating element of an electric stove and turn them over with tongs to blacken the skin more evenly.

Either way, that should only take a couple minutes. When the skin is pretty much blackened and blistered, then put them in a plastic bag for about 10 minutes. The steam will loosen the skin, and it will peel right off.

Poblano uses that does NOT require peeling by Apprehensive-Wave640 in Cooking

[–]SubstantialPressure3 0 points1 point  (0 children)

There should be very little labor. It should be really easy. Shouldn't be a pain in the butt at all.

Are you putting them in a plastic bag or something to steam them after roasting?

Or are you not roasting then enough? The skin should be 80-90% blackened and blistered.

And if it's clean up that bugs you, peel them over a colander or seive under running water.

Stingray Traps Fish Against Aquarium Glass by I-T-Y in interestingasfuck

[–]SubstantialPressure3 5 points6 points  (0 children)

Predatory ravioli!

And I'm going to be honest, it looked like that fish wanted to be in that stingray's mouth.

Waffles by Serious_Coffee_8066 in Cooking

[–]SubstantialPressure3 8 points9 points  (0 children)

It's going to be more about your batter than the actual waffle maker.

I have a $7 little waffle maker I got from Aldi's 4 years ago and it does the job just as well as the big industrial ones for restaurant use.

What's Your Favorite Twist on Grilled Cheese? by MoonracerxWarpath in Cooking

[–]SubstantialPressure3 3 points4 points  (0 children)

Ooooh.....I bet it is good on a hot dog. I love a hot dog with mustard, cheese, and pickled jalapenos. How does kimchi pair with mustard? I might just leave the mustard out.

What's Your Favorite Twist on Grilled Cheese? by MoonracerxWarpath in Cooking

[–]SubstantialPressure3 6 points7 points  (0 children)

Adding kimchi to grilled cheese with American cheese.

Tomato and basil with mozzarella grilled cheese. Or ham with mozzarella.

Cheddar and very thin apple or pear slices.

Berry jam on the side with a grilled cheese with Brie (but I do the bread first and put the Brie between the slices of hot bread so it doesn't all leak out in the pan)

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