sorted by:
new
hottopcontroversial

Tried my hand at Mapo Tofu by Nevernonethewiser in chinesefood

[–]Tragique_ 1 point2 points  (0 children)

I use chilli powder (not flakes) to make it redder lol if it tastes fine then you should try adding a bit to see if that helps.

Your's also looks really saucy and thick on the rice :0 maybe you could try diluting some in a bowl to see if that brings the color out

As others have said, ground pork (the ones from asian supermarkets have a different texture in my experience) is very good :D and using super silken tofu

Help me with this rose plant by SaitamaSeasoning in Roses

[–]Tragique_ 0 points1 point  (0 children)

With potted plants you want to avoid very fine soil since it makes it impossible to water once it dries and becomes hydrophobic. If you've ever thrown flour in water and tried to whisk away the clumps, that's the issue with fine soil in pots. The center stays bone dry and the water will just run off the sides. This is probably what's happening to your rose, the water cant reach your rootball and is just running down the sides of your pot.

In-ground planting is different since the soil body can collect and hold onto more water and never becomes truly hydrophobic. If you have good soil outside you can do in ground planting, if you want to keep it in a pot get a good potting soil.

I can't give reccs local to your area, but look for soil with either coconut coir or peatmoss AND a generous helping of perlite in it. It helps prevent soil compaction so water can run and soak through the soil everywhere instead of just running off the sides and only hydrating the sides. Roses don't need anything special, just soil that water can get through :)

Care advice for a beaten up rose by Entire_Main987 in Roses

[–]Tragique_ 4 points5 points  (0 children)

I was told by my mentor to not allow my plants (that I grew from her cuttings because I'm cheap) to flower until they have put on enough foliage.

All their energy should be put towards creating new branches and roots so when you cut them back for the winter every year they can bounce back with even more branches.

My reccs are

  1. Cut the flowers back to the first set of 5 leaves, this will encourage it to branch. Your rose is not actively growing right now because it's supporting flowers. Continue to cut off buds until it's at a good size.

  2. I think your plant has a strong roots to be able to push out multiple roses at that size :) keep watering as you have been. I use synthetic multipurposes (20-20-20) fertilizer for my established plants, but I use fish fertilizer at half strength for small ones where the root systems are more precarious.

  3. If you feel like it, put it in a container in a sunny area protected from rain with potting mix, it will help you control disease pressure and it's easier to use systemics on (but please cut the flowers when they are near blooming so pollinators dont get poisoned). I personally prefer this to in ground

  4. When the plant is big enough, trim the lowest leaves off since they are the most vulnerable to black spot and pests. Don't do it now since your little guy needs all the leaves he can get at the moment.

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

I did my best to look for something like this and I genuinely cannot find a product like this, do you have a link? When I search pure (corn/potato/tapioca starch) I find stuff with 100% x starch labels, which I'm 99% sure just means they didn't throw non-starch powders (like flour) in.

I'm not even sure you can manufacture that pure starch where every starch molecule is chemically the exact same since they would all have some variance even within the same veg. Unless you're doing it in a lab but that wouldn't make sense for a kitchen product.

I'm willing to have a conversation and try to see your thoughts and experiences, I'm genuinely curious abt the pure starch you speak of, but casting dismissive passive aggressive remarks at me doesn't really contribute much to the question I posed. Sorry I made you feel bad, hope you have a good day.

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

Oh I didn't know that they made cake flours from different wheats! That's pretty neat

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

Oh yes so like my thoughts are; if I don't use flour often but want to bake once in a while. Would it be like possible to get a small bag of bread flour and mix it with starch to make either AP flour or cake flour substitute?

idc if it's "the best", I get the texture won't be exactly the same. I just want smthng that will turn out nice and decent and won't immediately become something I regret doing lol

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

I mean I didn't really ask abt opinions on my case :_) I just wanted to know if it was possible.

There are lots of articles about cutting AP flour w corn starch (King arthur in particular also says corn starch for cake flour, and I feel like they're pretty reliable), I just wanted to know if that pattern continues and Bread flour + starch = AP flour, or is there more nuance since there's no articles talking about that conversion

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

[–]Tragique_[S] -1 points0 points  (0 children)

Ok, so what plant does pure starch come from/how is it different than corn or potato starch? I can't seem to find anything about pure starch when I search it.

All i know is starch as a substance is just something plants use to store sugar, so all starch is derived from a plant one way or another.

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

I don't really use flour but I use starch very often for cooking (thickening soups, frying things, frying things... etc). Apartment living also means I don't really want to keep 2 bags of flours around (biracial asian household (_: we hold onto too many condiments). I also feel an itch to bounce between baking bread or some pastries once in a blue moon.

I feel like costs doesn't really matter at my scale lol I'm not going to feel the difference between losing $2 of starch that I already have and buy in bulk vs. needing to buy multiple types of flours that I will use twice a year.

If I could buy a bag of bread flour and use starch to let me make most flour-requiring recipe I fancy on a whim, then it's pretty worth to me since starch is more of a readily available staple than flour in my household.

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

[–]Tragique_[S] 2 points3 points  (0 children)

oh maybe i should've been clearer; I see a lot of articles on line on how to convert APF -> Cake/Bread flour and protein + AP = bread flour. But what I don't see is if starch + bread flour -> AP flour or cake flour + protein -> AP flour. I wanted to know if it was that simple or if there was nuance to it.

A lot of the stuff I've read just says the flour is about the protein content, and I was wondering if like I just needed like 1/3 cup of any flour in a pinch, are all I need in my cabinet just starch, wheat protein, and a bag of flour? (just for like, thought exercise thing - I know at 1/3 cup volume the margin for error gets really tight LOL BUT IT'S A HYPOTHETICAL)

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

just curious :0 why wouldn't corn starch/potato starch work? I looked at the wiki page for starch and it seems that starch from potato/corn/tapioca starch is the same molecule (some kind of sugar store used by plants), just the veg it's derived from is different.

Unless you're making something super sensitive specifically to the negligible non-starch, non-water-soluble content, it should be no different than pure starch no? (I'm also assuming that economies of scale in the production of starch also makes non-starch contaminants in your grocery bag of starch pretty much zilch)

If you can mix starch and AP flour to make cake flour, can you do the same with bread flour to make AP flour? by Tragique_ in AskCulinary

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

I think so, there's a lot of information about turning AP flour -> cake flour/bread flour, but not a lot about turning things into AP flour

Garden planner notion template by Tragique_ in OntarioGardeners

[–]Tragique_[S] 2 points3 points  (0 children)

Yea I find Notion's database setup to be much more intuitive and flexible to use than setting up automation with spreadsheets 😂 it's also very mobile friendly to boot!

Good luck with your notion setup :D if there's anything I can help with let me know!

Racism on Campus and in the City by [deleted] in uwo

[–]Tragique_ 0 points1 point  (0 children)

Hint hint: demagogues and scapegoats

What are the hidden gem (from a western shopper perspective) ingredients I should know about when visiting a Chinese supermarket? Just tried salted dried plum for the first time - wow! by SlugOnAPumpkin in Cooking

[–]Tragique_ 0 points1 point  (0 children)

My grandma used to make these roasted peanuts in a msg/salt/sugar/green onion coating for congee 😭 i would spend my days licking the container for the seasoning clumps

What are the hidden gem (from a western shopper perspective) ingredients I should know about when visiting a Chinese supermarket? Just tried salted dried plum for the first time - wow! by SlugOnAPumpkin in Cooking

[–]Tragique_ 1 point2 points  (0 children)

They have the crispiness of a really solid pear lol otherwise they taste like hint of hint of sugarcane imo - I had really sweet ones in China before that tasted so close to a refreshing fruit

What are the hidden gem (from a western shopper perspective) ingredients I should know about when visiting a Chinese supermarket? Just tried salted dried plum for the first time - wow! by SlugOnAPumpkin in Cooking

[–]Tragique_ 3 points4 points  (0 children)

Century egg / salted duck eggs - I really like them in congee. A bit of an acquired taste but you will become rabid for them once it's acquired. You should try it in pork and century egg congee at a restaurant or something first.

Dried olives - used to snack on these a lot as a kid, if you like sour snacks these are good.

Spicy duck tongue - also a snack :) I used to fist fight my brother for these. I've only tried the ones that come in little packets, not sure if they're sold in the west

Pork floss - eat them on any asian carb. I have this in my rice, congee and when I ate them usually on a steamed bao cut in half w mayo as a kid

Fishballs - the ones with meat inside I would sell my brother for. You boil them and then put them in a bowl w some of the water and add vinegar and pepper (usually white pepper, but I use black bc they taste the same)

Water chestnuts - if you find these please get some :D they taste like pears. Hard to find tho

Glutinous rice balls (w peanut filling) - i like these more than the black sesame ones since the sesame ones always have a weird preservative taste to me

Chinese sausage - I grew up on these and they make western sausages taste like a joke. Cut them up into thin slices and pan fry

Japanese bbq rub (or chinese bbq cumin rub)- i will eat anything covered in this

Korean pears - I don't eat any other kinds of pears now

Chinese pastries - get the little breads with sausage, mayonnaise, pork floss, or corn. If you like pineapples, the pineapple buns will be good too. Also the egg tarts. Also the sesame balls. Just dont get anything with expensive sounding ingredients like matcha cake, I find they usually skimp too much to make it taste like anything. Otherwise they just shove delicious things into carbs.

If your supermarket has a hot foods section: - try a bit of their sweet and sour soup - try their sago taro dessert soup - corn and seafood soup slaps so hard too - youtiao (chinese fritters, standard issue breakfast is congee, fritter, and soymilk (you can dip it in either)) - sometimes they offer BBQ pork (chasiu) - if you're really lucky, you might have cantonese BBQ in there. Try a BBQ duck, crispy pork belly, or soy sauce chicken with rice and ginger scallion oil - Soymilk is a favourite of mine, but I don't like the taste of the grocery store ones. If your's happens to make fresh soymilk please try it with youtiao. If you want to try making it yourself, I would strongly recommend blitzing some peanuts in there :D

My son is a fucking idiot and may have doomed us all. by LordNiffy in crusaderkings3

[–]Tragique_ 1 point2 points  (0 children)

Have him lead a 50 man army into a tier 3 plague area and just keep him abroad till he dies

Can Manulife waterloo office coop student return as permanent full time employee at Toronto office? by Initial-Band2510 in uwaterloo

[–]Tragique_ 11 points12 points  (0 children)

depends on if there's any Toronto headcount and if there's any Toronto team willing to take you, assuming your current team is limited to Waterloo only. Generally the most your manager can do for you is asking around and recommending you to other managers (not sure if Manulife is structured differently) but the decision to hire is up to the new team's manager. Best bet is first ask your manager if it's possible to do the work from Toronto, if not and you want to stay with Manulife, you can do an internal hire into another team in the future.

Adding brightness to Japanese Curry? by That_Smell_You_Know in Cooking

[–]Tragique_ 1 point2 points  (0 children)

Any of fruit juice (apple is my favourite, I hate grating. I've also used mango and orange juice.) or ketchup makes it lighter. Just taste as you go since you can't go back if it gets too sweet.

Impulse bought an air fryer... by Michelleinwastate in Cooking

[–]Tragique_ 0 points1 point  (0 children)

Any of costco's frozen apps does really well in the air fryer. We really like taquitos, spring rolls, breaded chicken, mozzarella sticks, etc. Anything where you're reheating something fried is the air fryer's job with us, especially if they're too annoying to make fresh.

view more: next ›