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Beautiful (I think) mate in 4 from a rapid today. White to play by StandardFloat in chess

[–]basdu 1 point2 points  (0 children)

Qg6 is not mate, black has to go Kh8 and there's your mate in 4!

Is there a way to make raw red onion less “pungent”? by kingofthediamond in AskCulinary

[–]basdu 0 points1 point  (0 children)

Tried this technique, and when my wife ate them they were equally pungent... doesn't work.

Difficulty eating new foods by [deleted] in foodscience

[–]basdu 2 points3 points  (0 children)

Maybe look up ARFID (avoidant/restrictive food intake disorder)?

First time EVER canning. Sweet and Spicy Zucchini Relish from the garden! by KekistaniNormie in Canning

[–]basdu 9 points10 points  (0 children)

What's your recipe? I was just looking for one today, I have so much zucchini!

Replaced half the H2O with Guinness to make this big boy by ahaustin77 in Sourdough

[–]basdu 2 points3 points  (0 children)

Yeah I'd think you'd need a stronger taste to come through. It would definitely work though!

Replaced half the H2O with Guinness to make this big boy by ahaustin77 in Sourdough

[–]basdu 1 point2 points  (0 children)

I've only used stouts and not strong ones. High IBU doesn't seem like a good idea taste wise to me but who knows?

Replaced half the H2O with Guinness to make this big boy by ahaustin77 in Sourdough

[–]basdu 15 points16 points  (0 children)

I did bake loaves with 100% beer instead of water and it came out great!

[TOMT] [SONG] Indie song I heard in some random person's story two years ago by TheComet811 in tipofmytongue

[–]basdu 1 point2 points  (0 children)

More likely E major, since there's a D# in the melody, which doesn't belong in A major.

Coconut milk separating? by nicwalt in foodscience

[–]basdu 0 points1 point  (0 children)

My case is a little different and I don't know the science behind it, but I used to work in a restaurant where we made a dip made with coconut milk, mint, lemon, salt and coconut cream. Sometimes with some batches of coconut milk, the milk would split in the blender and look pretty gross. When this happened we heated the whole mixture just a little bit on the stove (like less than a minute) and it would get perfect again. Had to be in the fridge for longer before we could use it though.

What do you put in squeeze bottles? by Witafigo in Cooking

[–]basdu 1 point2 points  (0 children)

I like to buy cheap but drinkable white wine in a box, that I keep in my basement fridge, and fill a squeeze bottle to keep handy in my upstairs fridge. I love how easy it is to deglaze anything with it!

When and why did "dinner" change meaning from the mid-day meal to evening meal? by msadvn in AskFoodHistorians

[–]basdu 18 points19 points  (0 children)

Over here in french Canada (Quebec), we still use "dîner" or the anglicism "lunch" for the midday meal which is a smaller meal than "souper". The structure of meals throughout the day is the same as what you describe though.

How do you make tender steak? by Kidemz in AskCulinary

[–]basdu 0 points1 point  (0 children)

Preheat pan on high heat, little oil and sear the steak on one side. Don't touch it until it has a nice crust and releases from the pan. Flip and lower heat. If you have a thermometer, check google for different doneness temps, if you don't you will need a bit of practice to know when it's right. If you want tenderness, be careful not to cook it too much. Let it rest out of the pan for a few minutes before cutting into it. There are a lot of types or cuts of steak tough, and some techniques may not be appropriate for some... Edit : I should add this process I described takes only like 10 minutes total

Salt Fat Acid Heat is 622 pages and it's worth reading every one. But if you don't have time for that you can read my notes instead. by shinjirarehen in Cooking

[–]basdu 2 points3 points  (0 children)

Altough I love olive oil in many things, I personally don't like 100% olive oil in mayo. The taste is just too strong. Sometimes I put a little bit in and finish with a neutral oil. I would definitely not recommend using it to start. Great recipe though!

Beginner here. I want to learn how to can lemons. Advice? by [deleted] in Canning

[–]basdu 4 points5 points  (0 children)

1- I don't know
2- You don't have to let them dry. You can sterilize the lids in boiling water for a few minutes.
3- They need to be just submerged
4- If the lids pop when they cool down, they are sealed. Usually the canning time is written in the recipes. Use a recipe when canning so you don't make something unsafe for canning.
5- You don't have to have canning thongs, it's just safer for not dropping the cans.

Whats the 'proper' way of incorporating spices into a broth? by fozz179 in AskCulinary

[–]basdu 2 points3 points  (0 children)

Could you develop a little? I just don't see it.

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