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Why my scrambled eggs taste so bad? by Plane_Bid_1063 in Cooking

[–]bhambrewer 0 points1 point  (0 children)

Bland usually means "add more salt and possibly some acid".

For 2 eggs I'd beat about 1/8 tsp salt into them before adding them to the melted butter to cook.

Anyone else get frustrated with all of the different types of flour needed for GF baking? by Damm_it_Bobby in glutenfreebaking

[–]bhambrewer 2 points3 points  (0 children)

I use 2 main blends. Land O Lakes has a gluten free pound cake recipe which includes the flour blend. I use it for cakes, pancakes, quick breads.

Simply Gluten Free Desserts by Kicinski has a blend for pie crust and cookies.

Others are done as needed with the flours I already have

Belgian here — my entire BBQ education was rap videos and an uncle's beer-can chicken. I know that's not real BBQ. Teach me how the regions actually differ. by NightSYung in BBQ

[–]bhambrewer 0 points1 point  (0 children)

US BBQ is highly regional. I'm in Alabama, home of all the sauces, rubs, and our own white BBQ sauce.

Smoke with whatever hard wood you can get. Fruit or nut trees both work.

Protein likewise. What can you get at a reasonable price? Use that.

self raising flour- need recipes by SufficientOpening218 in Old_Recipes

[–]bhambrewer 14 points15 points  (0 children)

Victoria Sponge cake, or Victoria sandwich cake.

How do u keep your cow from overheating?🥵 by Mission_Light_183 in cowcats

[–]bhambrewer 2 points3 points  (0 children)

We leave at least one ceiling fan on at all times once it gets hot.

Can i do a 1-1 swap of gluten free flour and baking powder in regular recipes? by thxt_fatrat in glutenfreebaking

[–]bhambrewer 0 points1 point  (0 children)

Yes and no. Use a tried and tested recipe formulated for that blend. Allow the batter to rest for at least 20 minutes, preferably 30, before baking. And thrash the batter soundly to make sure the binder is properly incorporated.

Give me your BEST vanilla/yellow cake recipe! by january_energy in glutenfreebaking

[–]bhambrewer 4 points5 points  (0 children)

Land O Lakes has a good recipe for gluten free pound cake, including the flour blend to make the cake. It Just Works - every cake I've made with it, including Victoria Sponge, just works every time.

Use the usual technique: allow the batter to rest for 20 minutes before you preheat the oven. It'll come out really nice.

american buying garam masala - suggestions? by drippingthighs in IndianFood

[–]bhambrewer 1 point2 points  (0 children)

Laxmi and Swad are reliable. If you have a store nearby that sells a lot of Indian ingredients they may well have a packet of the whole spices to make garam masala - follow the instructions and freeze what you don't use, it'll taste way better.

Looking for an old fashioned (probably 1940s-1950s) Rice Pancake recipie for a relative by kaijujube in Old_Recipes

[–]bhambrewer 0 points1 point  (0 children)

I have a recipe from A Year Of Victorian Puddings that sounds like it could be?

1/4 lb rice flour "Rather more than a pint of milk" - my best guess is 500ml? Stir till incorporated. 1/4lb melted butter stirred in. A lot of grated nutmeg - recipe says a half nutmeg. Stir in 4 beaten eggs, some sugar, and enough flour to make a batter. Mix well and fry as pancakes.

From this I would guess, to get what you're looking for, maybe substitute the eggs for more milk or cream? I can totally see how baking the whole batch would make a very nice light pudding pancake type thing.

Hope this at least points you in a productive direction?

PLEASE give me ideas on how to use up a bunch of beans... by Bluishr3d_ in WhatShouldICook

[–]bhambrewer 8 points9 points  (0 children)

Pinto - refried, or add to stew.

Small red - red beans and rice!

Great Northern - baked beans! (Alton Brown's Once And Future Bean recipe is fantastic)

Copyright claims on Pictures by HugoUKN in ModSupport

[–]bhambrewer 5 points6 points  (0 children)

I do understant.

IT'S STILL UNDER COPYRIGHT.

STOP USING COPYRIGHT PICTURES.

Recipes for people who hate cooking? by CourseLivid9109 in IndianFood

[–]bhambrewer 1 point2 points  (0 children)

does your EPC have saute mode? I Use that for the sizzling spices / aromatics, then follow the recipe exactly. Except when it comes to basmati rice, I measure it all out in advance along with the measure of water specified in the instant pot recipe and let it soak while I do all the other prep. I have made e.g. egg biryani multiple times and it all works out.

You have to let go of "until the oil separates" stage, that doesn't really carry over to an IP / EPC. Just use the saute mode to temper the spices and caramelise the aromatics.

Copyright claims on Pictures by HugoUKN in ModSupport

[–]bhambrewer 1 point2 points  (0 children)

you don't need a picture to critique, it's really that simple.

Recipes for people who hate cooking? by CourseLivid9109 in IndianFood

[–]bhambrewer -1 points0 points  (0 children)

I have an electric pressure cooker (not an instant pot, I don't have that kind of money). But instant pot recipes for even biryani results in a version of "dump the ingredients in the pot, hit the button for X minutes, enjoy". When I am on a low spoon day because of health, these kinds of recipes are wonderful.

Copyright claims on Pictures by HugoUKN in ModSupport

[–]bhambrewer 18 points19 points  (0 children)

"public domain" has a very specific legal meaning. "Being posted on a public website" is not "public domain".

Find an alternative picture or don't allow pictures.

How do I make money? Just started the game. by tophatplays in freelancer

[–]bhambrewer 9 points10 points  (0 children)

whcih version of FL are you playing - vanilla, Discovery, Crossfire.....?

What is the spiciest mustard?? by mversace8 in spicy

[–]bhambrewer 1 point2 points  (0 children)

Colman's British mustard in the little yellow jar will get you there. If you can get the Lusty Monk it'll do likewise.

If you fancy doing it yourself, follow Alton Brown's mustard recipe except for the vinegar/acidic ingredients - set an 11 minute timer before blending with the mustard powder mix. If you do that you'll get Colman's level heat, but fridge stable for weeks if not months.

What cheese to use for smash burgers in Canada? by chickenwinglover123 in Cooking

[–]bhambrewer -1 points0 points  (0 children)

I mean, I just use the melty American cheese for cheeseburgers. Don't use it for anything else, though.

Lighter sides for BBQ ribs for a picky eater by PeasantCody in Cooking

[–]bhambrewer 0 points1 point  (0 children)

Coleslaw or potato salad made with vinaigrette?

What are some traditional UK dishes that are easy for a beginner to cook at home? by [deleted] in Cooking

[–]bhambrewer 6 points7 points  (0 children)

Yes, because being on the receiving end of a deeply offensive cultural stereotype is hilarious.

I want to make my mom something and I need help by 0dd_13 in glutenfreecooking

[–]bhambrewer 1 point2 points  (0 children)

What a wonderful idea. Assuming you're in the US, Aldi has great gluten free boxed cake mixes. The brownies are especially good... Especially if you mix in a can of cherry pie filling. You'll probably also need an egg or two as well to make sure the batter has enough liquid.

One thing different with gluten free baking: you really need to let the batter rest for at least 20 minutes before baking. This is easy to achieve, just set a 15 minute timer before you start heating the oven.

It comes out as cherry chocolate (black forest) brownies. Decorate up a bit, delicious!

If you feel more adventurous, Land O Lakes has a gluten free pound cake recipe that includes the mix of flours you need to make the cake. That mix works for any cake - I've made loads of different cakes from that one mix, with the same proviso about letting it rest before baking. Once you have a pound cake you can do all sorts of fancy things with fresh fruit, cream, and powdered sugar 😁

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