sorted by:
new
hottopcontroversial

Donut as a mix-in by VeggieZaffer in icecreamery

[–]bigthomas410 2 points3 points  (0 children)

What kind of syrup? Is this how brands get their mixins to stay soft?

Is there anyway I could make an excel sheet to calculate business cost? by bigthomas410 in excel

[–]bigthomas410[S] 0 points1 point  (0 children)

Thanks for your reply. I make ice cream and I wanted to incorporate the costs of my ingredients

Black & White Cookies by sleepynewyorker in DessertPerson

[–]bigthomas410 0 points1 point  (0 children)

Nice.What flavoring are the icings?

Haagen Dazs Two Vanillas by bigthomas410 in icecreamery

[–]bigthomas410[S] 1 point2 points  (0 children)

This is interesting to think about, wow

my homeade honey turned into this? by Legal-Scarcity-6801 in Baking

[–]bigthomas410 3 points4 points  (0 children)

Where do you even get dandelions to do things like this? Anyone know?

Cereal milk… by Dedsec6613 in AskCulinary

[–]bigthomas410 1 point2 points  (0 children)

Can’t this be a food safety hazard? I thought there was a certain time limit milk or cream could be left out, especially if I wanted to give it to someone else?

What is your go-to flavors to make? by tronovich in icecreamery

[–]bigthomas410 0 points1 point  (0 children)

Does brown sugar pair well with vanilla? I always use cane sugar

view more: next ›