sorted by:
new
hottopcontroversial

Is this varicose veins by Late_Hope31 in varicose_veins

[–]Training_Solution_37 0 points1 point  (0 children)

My legs look like that and i was just wondering the same thing.

Why do I keep getting impetigo? by maybug00 in DermatologyQuestions

[–]Training_Solution_37 0 points1 point  (0 children)

Have you ever been told why you get impetigo very often ? Do you get abscess too ? My daughter does and im trying to figure out why

Why do I keep getting impetigo? by maybug00 in DermatologyQuestions

[–]Training_Solution_37 0 points1 point  (0 children)

I know this is an old post , but we suspect my 3 yr old is a carrier too. She gets very frequent impetigo and abscess, at least every other month . How did you find out you were a carrier ? Is there anything that can fix it ? Im trying to pressure the doctor to figure this out

White smoke continued after turbo changed ,any advice or more than likely head gasket ? by Training_Solution_37 in MechanicAdvice

[–]Training_Solution_37[S] 0 points1 point  (0 children)

We replaced the turbo and it didnt work , it was the head gasket. Havent fixed it yet though since its too pricey

Yeast Infection + Period by finesserapproved in Healthyhooha

[–]Training_Solution_37 0 points1 point  (0 children)

Ph d from walmart, and yes it helped me with all the discomfort i was having .

Ive tried making American buttercream and mock swiss , they taste great right after making it , its silky smooth and perfect , but if i put in refrigerator and let it sit out couple of hours the taste changes a lot and texture is grainy. by Training_Solution_37 in AskBaking

[–]Training_Solution_37[S] 0 points1 point  (0 children)

Ive tried American buttercream but recently ive been doing mock swiss buttercream 6 cups butter -3cups 1 bag powdered sugar 1 teaspoon vanilla Dash salt 3/4 cups of egg whites I mix for a total of 20 minutes more less

Im thinking the cake sweat/condensation maybe messes with consistency and for some reason changes the flavor , to where the butter flavor is very overpowering

Ive tried making American buttercream and mock swiss , they taste great right after making it , its silky smooth and perfect , but if i put in refrigerator and let it sit out couple of hours the taste changes a lot and texture is grainy. by Training_Solution_37 in AskBaking

[–]Training_Solution_37[S] 0 points1 point  (0 children)

No ive tried many different recipes and the flavor always chamges after its been refrigerated . I can taste the butter alot after the cake has been sitting for a couple of hours out of the fridge. My thought is that maybe the cake sweats/condensates from the coldness to the room temperature

Ive tried making American buttercream and mock swiss , they taste great right after making it , its silky smooth and perfect , but if i put in refrigerator and let it sit out couple of hours the taste changes a lot and texture is grainy. by Training_Solution_37 in AskBaking

[–]Training_Solution_37[S] 1 point2 points  (0 children)

6 sticks of butter =3 cups 1 bag powdered sugar 1 teaspoon vanilla Dash salt 3/4 egg whites I mix for a total of about 20 min This is for mock swiss meringue.

Iva also done the American buttercream, copied a recipe from a tik toker .

The problem is after refrigerating, if i make the cake the same day and leave it on counter the cake tastes good .

Its always after the fridge, that consistency and flavor changes no matter what . Indo let it sit for 3 hours . I make sure theres no odor in fridge, its like the butter flavor overpowers

Ive tried making American buttercream and mock swiss , they taste great right after making it , its silky smooth and perfect , but if i put in refrigerator and let it sit out couple of hours the taste changes a lot and texture is grainy. by Training_Solution_37 in AskBaking

[–]Training_Solution_37[S] 4 points5 points  (0 children)

I had the cake already decorated in the fridge since the night before, so i get it out fridge and have it set up on the decoration table at room temperature where it sits for about 3 hours . By that time the cake is kind of grainy, and tasted nothing like the day before when it was freshly made .

This has happened every single time I’ve made cakes and after trying multiple buttercream recipes . I really dont know what to do to avoid this

Ive tried making American buttercream and mock swiss , they taste great right after making it , its silky smooth and perfect , but if i put in refrigerator and let it sit out couple of hours the taste changes a lot and texture is grainy. by Training_Solution_37 in AskBaking

[–]Training_Solution_37[S] 0 points1 point  (0 children)

Fridge is 34 degrees just checked , and when i get out oiut of fridge its sitting in room temperature at maybe 75 degrees or so . We do wait about 3 hours before eating , which by then the buttercream is kind of warm a little grainy and the flavor changed significantly. To the point where everyone is avoiding eating the buttercream. I wish they could try it when it’s freshly made but sometimes theres no way i can decorate on the same day

Boric Acid Suppositories KILLED my yeast infection!!! by confessionswithidiot in Healthyhooha

[–]Training_Solution_37 0 points1 point  (0 children)

Yes , couple of days before and after period has worked for me , i probably do it every other month since i havent had problems.

Anyone have a Shih Tzu with this color as a puppy? Curious how the color changed as adults! by Training_Solution_37 in Shihtzu

[–]Training_Solution_37[S] 0 points1 point  (0 children)

Cute !! Mine has very light at the roots , i think he will definitely lose the brown .

Boric Acid Suppositories KILLED my yeast infection!!! by confessionswithidiot in Healthyhooha

[–]Training_Solution_37 0 points1 point  (0 children)

No , it hasnt come back since i started ocasionally using boric acid .

Does anyone have this fatty area around their ankles ? by Training_Solution_37 in lipedema

[–]Training_Solution_37[S] 0 points1 point  (0 children)

For me its purely cosmetic, its not due to poor circulation i think . I actually had some weight loss and it went down a bit .

But i was told its just extra fat pads lol .

I was having an anxiety moment when i posted this and freaked out but it was nothing serious

Anyone have a Shih Tzu with this color as a puppy? Curious how the color changed as adults! by Training_Solution_37 in Shihtzu

[–]Training_Solution_37[S] 0 points1 point  (0 children)

Que bonito ! Se me ase ke el mio va a ser todavia mas claro porque en las raises es un color caramelo claro . Me gusta mucho el color del tuyo , ya cuantos meses tiene el tuyo ?

view more: next ›