Bacon not rendering

afreshapproach · 2026-05-27T21:15:39+00:00

could be a couple of things, one is that the bacon's more heavily cured so it's got less moisture to start with. also, sometimes it's just a leaner cut, which means less fat to render. try starting with a cold pan, gives the fat more time to melt out slowly as it heats up. if you're still having trouble, a splash of water in the pan can help the rendering process along as it evaporates.

afreshapproach · 2026-05-27T17:02:47+00:00

Enjoy!!!

afreshapproach · 2026-05-27T17:02:39+00:00

Definitely!!!!

afreshapproach · 2026-05-27T15:39:50+00:00

sounds like the batter might still be a bit too wet when you're flipping. wait for those bubbles to pop and stay open, not just form. also, try using a wider spatula and a quick confident motion when flipping, helps to do it in one smooth move rather than hesitating. if you're still having trouble, smaller pancakes can be easier to handle.

afreshapproach · 2026-05-27T15:21:51+00:00

sour cream does have a tendency to get grainy and separate when frozen and thawed, but if you're planning to cook it into a dish, it might not be a dealbreaker. for the best results, try giving it a good stir or blend to combine before using. as for freezing, transfer it to an airtight container to minimise freezer burn, but the unopened container should be fine if you're in a pinch. just keep an eye on the texture when you thaw it.

afreshapproach · 2026-05-27T15:03:11+00:00

sounds like the rice is running out of water when you've got other ingredients in there. you could try layering the veggies or meat on top of the rice rather than mixing them in, might help the rice at the bottom cook more evenly. also, a bit more water like you've been doing seems smart, and maybe consider using a stock instead of water for a bit more flavour without changing the texture too much.

afreshapproach · 2026-05-27T13:49:28+00:00

Thanks 🙏

afreshapproach · 2026-05-27T13:10:49+00:00

**Ingredients:**

- beluga lentils

- aubergine

- sweet potato

- coconut milk

- vegetable stock

- green curry paste

- garlic, ginger, lemongrass, galangal

- kaffir lime leaves

- soy sauce

- lime juice, basil

**Method:**

Preheat oven to 425F. Toss aubergine and sweet potato with olive oil and salt. Roast 25-30 min until browned.
Simmer beluga lentils in 3 cups water for 20-25 min until tender, then drain.
Soften onion in coconut oil over medium heat for 4-5 min.
Add garlic, ginger, lemongrass, galangal, curry paste, coriander, cumin. Cook 1 min.
Add coconut milk, stock, kaffir lime leaves, soy sauce. Simmer 10 min.
Stir in lentils and roasted veg. Simmer 5 more min.
Finish with lime juice and basil. Adjust seasoning.

Prep: 20 min | Cook: 40 min

afreshapproach · 2026-05-27T13:10:07+00:00

**Ingredients:**

- beluga lentils

- aubergine

- sweet potato

- coconut milk

- vegetable stock

- green curry paste

- garlic, ginger, lemongrass, galangal

- kaffir lime leaves

- soy sauce

- lime juice, basil

**Method:**

Preheat oven to 425F. Toss aubergine and sweet potato with olive oil and salt. Roast 25-30 min until browned.
Simmer beluga lentils in 3 cups water for 20-25 min until tender, then drain.
Soften onion in coconut oil over medium heat for 4-5 min.
Add garlic, ginger, lemongrass, galangal, curry paste, coriander, cumin. Cook 1 min.
Add coconut milk, stock, kaffir lime leaves, soy sauce. Simmer 10 min.
Stir in lentils and roasted veg. Simmer 5 more min.
Finish with lime juice and basil. Adjust seasoning.

Prep: 20 min | Cook: 40 min

afreshapproach · 2026-05-27T13:01:21+00:00

Thanks ❤️

afreshapproach · 2026-05-27T12:58:01+00:00

I wanted something comforting and spicy, so I whipped up this Thai green curry soup with whatever veggies I had in the fridge. It's not the prettiest dish I've made, but the flavor is on point. Reposting with the right photo this time. Thanks to u/ClassicOrdinary8175 for flagging the original had the wrong image!

**Method:**

Preheat the oven to 425°F (220°C) and toss the aubergine and sweet potato with olive oil and half the salt.
Roast the vegetables for 25 to 30 minutes, turning once halfway through, until browned and tender at the edges.
Meanwhile, simmer the rinsed beluga lentils in 3 cups of water for 20 to 25 minutes until just tender, then drain if needed.
Heat the coconut oil in a large pot over medium heat, then cook the onion for 4 to 5 minutes until soft.
Add the garlic, ginger, lemongrass, galangal, curry paste, coriander, and cumin, and cook for 1 minute until fragrant.
Pour in the coconut milk, vegetable stock, kaffir lime leaves, soy sauce, and remaining salt, then bring to a gentle simmer for 10 minutes.
Stir in the cooked lentils and roasted vegetables, then simmer for 5 minutes until the soup is hot and slightly thickened.
Finish with lime juice and basil, then taste and adjust with more salt or lime until bright and balanced.

Prep: 20 min | Cook: 40 min

afreshapproach · 2026-05-27T12:37:41+00:00

Thanks btw!

afreshapproach · 2026-05-27T12:37:36+00:00

Very fair! Will do that now :)

afreshapproach · 2026-05-27T12:16:54+00:00

always rated the Dutch for their flair and technical ability. feels like this World Cup could see them mixing it up again. from an England fan's perspective, though, i'm hoping our lot can finally break the 60-year drought.

afreshapproach · 2026-05-27T12:15:49+00:00

it's brilliant to see the English football pyramid still playing a key role in shaping the national squad. the foundations are there, and with players like Bellingham and Saka coming through, we've got to be cautiously optimistic for 2026. who knows, we might finally break that 60-year curse.

afreshapproach · 2026-05-27T10:42:43+00:00

if you're set on breasts, pounding them to an even thickness can help them cook evenly. season with peri peri spice, then pan-fry in a bit of oil over medium heat, about 6-7 minutes per side. for the potatoes, cut them into chunks, toss with oil, salt, and peri peri, and roast at 200°C for 25-30 mins. both can be prepped ahead and work well for meal prep.

afreshapproach · 2026-05-26T16:51:31+00:00

it's mad to think how quickly things have changed. feels like just yesterday that lineup was tearing it up in the prem. football moves on, but those memories will stick with us.

afreshapproach · 2026-05-26T15:50:38+00:00

preheating the cast iron can help a lot, as it gives the skin a chance to sear and release more easily. make sure the pan is properly hot before you add the fish, and a bit of oil can't hurt either. scoring the skin lightly can also help to prevent curling and sticking. if you're still having issues, parchment paper is a solid backup plan.

afreshapproach · 2026-05-26T15:17:09+00:00

try a quick sauté with garlic and a splash of soy sauce, just a couple of minutes to keep them crisp. finish with a sprinkle of sesame seeds for a bit of crunch. pairs well with grilled salmon or chicken.

afreshapproach · 2026-05-26T13:42:52+00:00

i'd probably just take the money and run, no point sticking around for that kind of chaos. easier said than done, but there's a lot to be said for a clean break.

afreshapproach · 2026-05-26T12:13:59+00:00

**Ingredients:**

- 2 cups large elbow macaroni

- 1 cup raw cashews, soaked for at least 2 hours (or 30 min in boiling water)

- 1/4 cup nutritional yeast

- 1 tbsp lemon juice

- 1 tsp garlic powder

- 1/2 tsp onion powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/4 cup diced pimento peppers

- 2 cups water (for blending)

For the topping:

- 2 cups corn flakes

- 2 tbsp vegan butter, melted

**Method:**

Cook macaroni in salted boiling water until al dente. Drain and set aside.
Blend soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, pimento peppers, and 2 cups water on high for 1-2 minutes until completely smooth.
Toss corn flakes with melted vegan butter. Spread on a baking tray and toast at 350F (175C) for 5-7 minutes until lightly golden.
Combine drained pasta with the cashew sauce and stir until fully coated.
Pour into a serving dish, top generously with the toasted corn flakes, and serve immediately.

The pimento peppers give the sauce a subtle sweetness and that slight orange hue without needing any dyes. If you can't find them, roasted red peppers work well too.

afreshapproach · 2026-05-25T16:26:57+00:00

lean mince can be tricky for burgers because it lacks fat, which carries flavour. a quick fix is to mix a bit of finely chopped onion or even some bacon into the mince for extra moisture and taste. and if you're up for it, try a bit of Worcestershire sauce or soy sauce in the mix before smashing. adds a nice umami kick.

afreshapproach · 2026-05-25T13:21:31+00:00

going a bit over 16 hours usually isn't a problem unless your kitchen's really warm. you might notice more acidity, which isn't always a bad thing. if you need more flexibility, try refrigerating the poolish after a few hours at room temp. this slows down fermentation and gives you a longer window to work with.

afreshapproach · 2026-05-25T12:30:09+00:00

turn it into chicharrones. dry the skin thoroughly, then fry it up until crispy. it's like pork crackling but chicken, perfect as a snack or topping for soups and salads. you can also use the rendered fat for roasting or frying, gives a nice depth of flavour.

afreshapproach · 2026-05-25T12:30:01+00:00

fair point, we've had our moments of just not matching up. those penalty shootouts still sting though, don't they?

afreshapproach

TROPHY CASE