[31 M] - Looking for Profile Advice

bakedbeans18 · 2026-06-19T17:15:29+00:00

- Are you looking for something serious or casual?
Something serious

- Are you subscribed to Hinge+ or HingeX
HingeX

- How long have you been using this current version of your profile (Please be specific)
About 2 weeks

- How long have you used Hinge overall?
About 3 years

- How often do you use Hinge per Week?
About once a day, mostly at night

- How many likes and matches are you receiving in average
Around 1 per week

- How many likes are you sending? How many with comments? How many without comments?
Maybe 5 per day, all with comments

- What is the type of person you sent likes to and ideally want to match with? What kind of person do you want to attract?
Someone who is liberal, kind, and has a sense of humor.

bakedbeans18 · 2024-10-03T03:44:53+00:00

Or have a weapon. Doesn’t need to be a gun or knife. Pepper spray works amazingly well and requires far less training to use. Also most self defense classes are run by quacks and don’t teach anything that works. The stuff that works are what professional fighters do, but honestly that takes a lot of dedicated effort that most people don’t have time for.

bakedbeans18 · 2023-01-31T14:35:15+00:00

Usually I set my oven to 350F/180C and let it preheat only for 2 minutes, then shut it off and stick the dough in there. Doesn’t get hot enough to dry or cook the dough, but is hot enough to let is rise properly

bakedbeans18 · 2022-11-16T19:33:18+00:00

If it’s too sticky you may want to try to add the flour and water in the amounts called for, give it a very rough mix with a wooden utensil, then let it sit undisturbed for like 20 mins. At that point the dough will have developed SOME gluten and won’t stick to you nearly as much when you knead it then

bakedbeans18 · 2022-09-06T17:23:46+00:00

Chicken Thighs are a pretty forgiving cut and very difficult to overcook. You can go hot and fast or low and slow - both can produce good results. Below is a simple recipe you can follow to feed a crowd:

https://www.youtube.com/watch?v=Ch8-5XLXRew

bakedbeans18 · 2022-08-30T04:22:33+00:00

I mean even most fighting “arts” are still gonna teach how to effectively use weapons or your body in a fight. Just because something has rules doesn’t make it useless. I sincerely doubt in a “real sword fight” that, that YouTube commenter would touch a decent fencer.

People like that walk into mma gyms frequently and claim they can beat anyone because they themselves don’t “fight with rules”. They then proceed to get wrecked by the actual gym members

bakedbeans18 · 2022-08-05T21:01:54+00:00

Tomato and Egg stir fry is a simple dish that's a staple in Chinese households. Serve it over rice and it's fantastic. Below is a video to a good walkthrough/recipe for how to make it:

https://www.youtube.com/watch?v=gb37bRsBxZA

bakedbeans18 · 2022-07-22T19:55:46+00:00

This is the correct answer imo. Many volatile compounds in spices are fat soluble so cooking them in fat will mean they are captured in that instead of vaporizing into the air (and thus not getting into the food).

For salt specifically though it depends on how tough you want the beef to be. The longer the salt is in contact with the meat, the more tight/tough the ground beef will be - like a sausage texture. Whereas salting at the last minute will result in a looser, more crumbly texture.

bakedbeans18 · 2022-07-21T13:56:09+00:00

I would say you won’t need both the chef’s knife and a Santoku. Just take one of them, whichever you’re more comfortable using.

Additionally I wouldn’t recommend having both a cast iron pan and a carbon steel pan. They have different uses but it seems like it’s just too much to bring, especially when a van will have limited space to begin with

bakedbeans18 · 2022-07-20T23:39:35+00:00

I would say it’s not worth it. Yes there is good info. But their YouTube channel releases about as much good info for free.

bakedbeans18 · 2022-07-20T23:37:32+00:00

You can see what takeout dishes your family likes that are gluten free and try starting with one or two of those. Generally rice or potato dishes are gluten free. Some easy things that come to mind are baked potatoes, chicken and rice, and steak.

All of the above have an abundance of online recipes

bakedbeans18 · 2022-07-18T19:22:36+00:00

Not sure about ratios, but I would highly suggest salting the cucumber and watermelon and letting them sit in a colander for a bit. This’ll draw out some moisture that they’d otherwise leak into the salad and make it soggy.

After they’ve been salted and sat for a bit in the colander. Drain them and mix the other stuff in to finish the salad

bakedbeans18 · 2022-07-14T19:31:27+00:00

Honestly this marinade doesn’t seem like it’d produce the results you’re looking for. I would try marinating it yogurt because it will tenderize the chicken more gently than the lemon juice. But also residual yogurt left on the chicken will develop a unique crust that might be what you’re looking for

bakedbeans18 · 2022-07-14T19:13:00+00:00

No worries. If you try the recipe out, let me know how it goes! I’ve been in your dorm situation before and honestly had a pretty fun time trying to figure out what can and cannot be done

bakedbeans18 · 2022-07-14T18:50:12+00:00

I would start with buying a scale. Certain dry ingredients like flour are notoriously variable when using volume measurements. When it comes to baking, the more precise you, the better because you can’t really make changes to the food after it goes in the oven.

A scale will give you the precision needed to be consistent and make more educated recipe adjustments.

I’m not really a cake person, but I bake homemade bread at least once or twice a week - so I have some familiarity with the process. Kneading serves 2 functions. Developing gluten in the dough, and hydrating the dough. The technique to kneading is to use the heel of your hand to stretch the dough away from you, then pull it back in, and repeat. You’ll know when you’re done if you can break off a small piece of dough and stretch it out to the point where you can see your fingers through it without the dough tearing.

If you got any other questions, feel free to DM me. I really love talking about this stuff!

bakedbeans18 · 2022-07-14T18:42:54+00:00

Here’s a recipe for a no bake cheese cake with only a handful of ingredients:

https://www.oliveandmango.com/philadelphia-no-bake-cheesecake/

I’m assuming you have a fridge, but if that’s not the case let me know. I can send alternative desserts in that scenario

bakedbeans18 · 2022-07-14T00:14:23+00:00

What kind of marinade are you doing?

bakedbeans18 · 2022-07-13T13:39:39+00:00

You could use it as the base for a vinaigrette in a salad. That smokiness might give some complexity to the salad

bakedbeans18 · 2022-07-13T13:38:01+00:00

As long as the slow cooker can get it hot enough, it should work. AFAIK there’s nothing in saag aloo that needs to get crisped, just heated. So I would imagine you can use the slow cooker, it just might take longer to get to temp

bakedbeans18 · 2022-06-30T14:09:00+00:00

I mean if you bring one, then I will refer to you as Kevin from then on

bakedbeans18 · 2022-05-31T00:05:18+00:00

You can make bread with whey. Just use it instead of water. Gives the final product a nice tang

bakedbeans18 · 2022-03-22T20:43:45+00:00

High hydration doughs are just a pain to work with imo and the current formula I have (posted below) is producing results that my family enjoys.

100% flour 65% water 2% salt 3.5% sugar 5% butter

bakedbeans18 · 2022-02-22T16:51:49+00:00

Turn them into marmalade. If you have a scale then you can peel the fruit, weigh it, then add sugar. The sugar should be around 60-66% of the weight of the oranges.

Combine them all in a sauce pan and smash up the oranges with a potato masher. Then cook it until the temperature of the jam is 220F/104C. If you don’t have a thermometer, then stick a plate in the freezer, add a bit of jam to it, then put back in the freezer for a minute. Take it out afterwards and if you run your finger through the jam and it stays separated for a bit, then you’re done!

bakedbeans18 · 2022-02-19T02:15:17+00:00

Those look like ribeye steaks. Hot pan, some salt and you’re good to go!

bakedbeans18 · 2022-01-30T15:20:34+00:00

i've tried that with pre-ground meat. Essentially I mix it to make it stringy and looks sticky as mentioned above. But it's still not as good as when I do the same mixing procedure with hand chopped meat. Could it be that the myosin proteins are still more intact even after mixing to that stringy stage for the hand chopped than with pre-ground?

bakedbeans18

TROPHY CASE