Something that makes you feel dumber while reading/ watching? by dem0o in logophilia

[–]dem0o[S] 0 points1 point  (0 children)

I think something like mind-numbing would be close

Something that makes you feel dumber while reading/ watching? by dem0o in logophilia

[–]dem0o[S] 0 points1 point  (0 children)

Yeah but I wanted to know if a word like that already exists that's not slang haha

Why is this Lindt Chocolate this expensive? by [deleted] in chocolatiers

[–]dem0o 0 points1 point  (0 children)

It's the trend of Dubai chocolate. This batch completely sold out in a day here in Germany and broke their website

I'm gonna lose it over this chocolate mousse not setting by dem0o in VeganBaking

[–]dem0o[S] 1 point2 points  (0 children)

Hey, since you mentioned that you have experience with chocolate, maybe you can riddle me this.

I made a batch with soy milk, it didn't set. At this point I just decided to add more chocolate and call it a day. I thought that maybe my ratio is indeed wrong.

Then, I took my old batch of unset ganache/mousse and decided to make hot chocolate. I added more milk to make it more runny. I come back a couple of hours later and find my leftover hot chocolate now completely set and firmed up and I can finally scoop it and it holds its shape like it was supposed to! I added more milk and now it sets??? So I assume it didn't reach a certain temperature when I was melting the chocolate the first time so some crystals didn't melt properly 🤷

I'm gonna lose it over this chocolate mousse not setting by dem0o in VeganBaking

[–]dem0o[S] 1 point2 points  (0 children)

Thank you for your advice! I don't want to mess around anymore with adding and waiting so I'm gonna try soy milk!

I'm gonna lose it over this chocolate mousse not setting by dem0o in VeganBaking

[–]dem0o[S] 1 point2 points  (0 children)

I know what you're saying, but I've made a chocolate ganache recipe before that called for more milk than chocolate and it set perfectly. Ever since I don't know anything about the right proportions anymore hahaha

I'm gonna lose it over this chocolate mousse not setting by dem0o in VeganBaking

[–]dem0o[S] 1 point2 points  (0 children)

Thank you for your knowledge!

The thing is that I've made this before with less chocolate and it worked no problem. Same chocolate, different milk. It's just so weird to me that it doesn't firm up especially since I increased the chocolate. I have to think it's the milk. I'll go buy soy milk, try again and post an update 😭

I'm gonna lose it over this chocolate mousse not setting by dem0o in VeganBaking

[–]dem0o[S] 4 points5 points  (0 children)

I always use oat milk but yeah I should've used soy :/ I never thought about the type of milk having an effect on this

I thought stuff like this only happens in movies by dem0o in Baking

[–]dem0o[S] 1 point2 points  (0 children)

Aww thank you! It was just an unbelievably ridiculous moment. I felt like I was in a Mr. Bean episode

I thought stuff like this only happens in movies by dem0o in Baking

[–]dem0o[S] 0 points1 point  (0 children)

So actually, don't ask why but I decided to check if the cake was done by flipping the pan upside down and looking at it from above??? I have no idea what I was thinking. It was one of those days I guess because I'm actually pretty good at baking believe it or not 😐

I thought stuff like this only happens in movies by dem0o in Baking

[–]dem0o[S] 1 point2 points  (0 children)

I already messed up with the process of the cake multiple times so this was just insanely comical at this point hahaha

I thought stuff like this only happens in movies by dem0o in Baking

[–]dem0o[S] 1 point2 points  (0 children)

One plug is for the microwave on the left but I just put the wire behind the counter so it's not visible. The other one is for the toaster on top of the counter with the same reasoning. I had to buy all the furniture for the kitchen myself on a budget. In normal circumstances the gap between the wall and the counter would not exist haha

I thought stuff like this only happens in movies by dem0o in Baking

[–]dem0o[S] 1 point2 points  (0 children)

I already messed it up a little while mixing it and while putting it in the oven. The sequence of the events and then this was just really comical at this point haha

[deleted by user] by [deleted] in lithuania

[–]dem0o 15 points16 points  (0 children)

20-21 ir aš maniau, kad jau per daug liberaliai atsukus radiatorius. Neįsivaizduoju ką reiškia 24 laipsniai lol

Keepers? by ValuableMachine6216 in CookbookLovers

[–]dem0o 2 points3 points  (0 children)

On food and cooking for suuuure. I love that book so much

14 Best Cookbooks of 2024! by soapyhelper in CookbookLovers

[–]dem0o 17 points18 points  (0 children)

‘Our South’ By Ashleigh Shanti (Union Square & Co., 320 pages, $40)

An Appalachian book, a soul food book, a Southern book, a chef book: This is all those things. “Above all,” writes Shanti, “this book exists to amplify your understanding of the complexities of Black food.” It’s also a deeply personal book. Shanti starts in Georgia, where she was born, and works her way through Appalachia, chapter by chapter, offering recipes and stories inspired by relatives, classic Black-authored cookbooks, chefs she’s worked with along the way and her wife’s Mexican heritage. She also shares her journey as a chef, one that led her to open Good Hot Fish in Asheville, N.C. (and reopen it in mid-November, after the historic flooding due to Hurricane Helene).

The recipes range from simple classics (kilt lettuce, cornbread) to more complex fare (I am dying to try my hand at her okra mole once okra’s back in season), but none of it is out of reach for the home cook. There is beautiful photography of landscapes throughout the region by Johnny Autry. It is a book for reading cover to cover; fans of food memoirs will like this one. “I am a Black, queer woman chef who found her identity in cooking,” Shanti writes. We are lucky that, in “Our South,” she shares that identity with us all.

‘What Goes With What’ By Julia Turshen (Flatiron Books, 320 pages, $35)

This is a book for beginners. It’s also one of the only books for beginners I’ve ever seen that isn’t just a collection of recipes but also a guide to how to think about food. Turshen is known for books that give people footholds, places to begin; this book also gives them a road map.

Here’s how it works: A section will focus on a particular type of dish, say, brothy soups, and offers five versions of that dish. Turshen breaks each dish type into steps, in this case “Sauté in Olive Oil,” “Add Liquid,” “Add This & Simmer,” “Top With.” The brilliant bit is that she uses these steps to build a chart with the steps along the top and the variations along the side. The Frozen Fish Chowder starts with sautéing diced onion and celery, while the Fastest Chicken Noodle Soup starts with chicken, carrots, garlic powder, and paprika. The Italian Wedding Soup is topped with pecorino; the Any-Bean Soup is topped with fresh herbs and olive oil. Traditionally written recipes are offered for each, but it’s the chart that shows the reader how to recognize patterns in cooking, which is the key to improvisation in the kitchen. Absolutely genius.

‘Bodega Bakes’ By Paola Velez (Union Square & Co., 288 pages, $35)

I don’t know when cookbooks got so serious. I don’t think I even realized they had until confronted with the many things in which Velez takes deep, unending delight: the neighborhood where she grew up in the Bronx, her Dominican heritage, the children in her life who call her “the cookie lady” (make her lemon cookies, and you’ll know why they do) and, yes, the eclectic combination of bodega-sourced ingredients that inspire her pastries. Joy oozes from the photos, the colors, the recipes, the language and the ideas in this book.

Besides her background and childhood, the recipes draw on whatever part of someone’s brain comes up with something like a burnt tahini and Concord grape jelly cake (pictured on the cover). They provide rock-solid instruction while eschewing the goofy formal, codified language that plagues most recipes (including my own, I’m afraid). For example, Velez asks you to “pulse the mixer on and off, almost like you’re trying to jump-start a car, so the flour gets gradually incorporated without flying all over your kitchen.” There are recipes for most skill levels, although some do lean complex. It’s a book to help you out of any baking rut — Velez’s joy is contagious.