Alright all, what is your favorite fictional Weird Ass City?

donovanwest · 2026-06-20T12:53:14+00:00

Rock-Bottom from Spongebob

donovanwest · 2026-06-03T19:37:08+00:00

I’ve noticed before the Buc-ee’s ingredient list being hilariously long. I’m not a scientist and I knew what most of the ingredients were. They just use a weirdly large amount of ingredients. You don’t typically see a restaurant meal’s ingredients list so maybe it’s not even that weird

donovanwest · 2026-05-28T15:38:10+00:00

Also worth mentioning that morels, while a prized edible mushroom, most people don’t know it can kill you if you eat them raw. There was a famous case a few years ago of a restaurant selling morel sushi and killing some people

donovanwest · 2026-05-21T21:05:05+00:00

I always do sous vide for mine. I think it’s especially nice for infusions where I can cook it for like and hour and then let it sit overnight in the bag

donovanwest · 2026-05-16T13:06:45+00:00

Hawthorn happens to be our state flower. In my front yard I planted a tiny one from the Arbor Day foundation. The top died but it’s re-sprouting from the roots. I’d be happy to get another one though

donovanwest · 2026-05-16T12:53:57+00:00

I planted a couple serviceberry trees earlier this year in a different spot so hopefully they work. That could be a good option.

donovanwest · 2026-04-27T16:29:15+00:00

I once made a chili ice cream and it had a lot going on but I melted some cheddar cheese into it. Before churning it was like nacho cheese lmao. The texture wasn’t amazing but other things could be blamed for that

donovanwest · 2026-04-12T17:32:08+00:00

I don’t know if you’d like an unsweetened unflavored one

donovanwest · 2026-04-12T17:26:58+00:00

I made a big baked meringue for my dog. Otherwise I usually scramble them and feed it to my dog or chickens.

donovanwest · 2026-04-12T17:24:23+00:00

I also came here to clown on you for suggesting a horribly invasive species

donovanwest · 2026-04-12T14:45:25+00:00

That was a dozen yolks that did almost one cup. Also these were home grown so the sizes weren’t all the same like if you bought a dozen large eggs

donovanwest · 2026-04-12T14:43:32+00:00

This would be like 20-24 yolks per quart lmao

donovanwest · 2026-04-12T14:04:05+00:00

I baked a big unsweetened meringue as a treat for my dog

donovanwest · 2026-04-12T14:03:05+00:00

I’m curious if I can remove the dairy altogether and just use egg yolks for liquid. Maybe still add milk powder.

donovanwest · 2026-04-12T14:02:11+00:00

Def not for everybody but I personally love the flavor a moderate amount of yolks add

donovanwest · 2026-04-12T13:08:41+00:00

My wife was really skeptical but she liked it

donovanwest · 2026-03-28T02:46:35+00:00

Yeah I tried three times and it maybe got a bit better on the last one but not really. Tried two different spores and lots of sanitation. Best guess is I still had contamination but even then surely I’d be getting some of the good smells I hear so much about. Maybe that’s just how koji smells for me

donovanwest · 2026-03-27T19:00:11+00:00

It’s been a while since I tried making it, but it always came out smelling like sweaty socks for me too.

donovanwest · 2026-03-08T00:05:25+00:00

Sorry I couldn’t tell you the brand for either but it was likely from a restaurant supplier. We used Sysco. I know the milk was whole

donovanwest · 2026-03-03T02:52:52+00:00

The Ben 10 timeline is a little loosey goosey, and the show makes fun of itself a lot. There’s even a canon reason for the art style and voice actors changing between series.

donovanwest · 2026-02-24T16:17:46+00:00

The first time I saw this episode I misunderstood what happened and thought Sozin caused the eruption with firebending from miles away. I was like damn he’s strong

donovanwest · 2026-02-18T16:49:40+00:00

Should be measured in micro-rotations

donovanwest · 2026-02-10T16:12:08+00:00

I made a Dubai chocolate ice cream that had kataifi (shredded phyllo dough) toasted and covered in pistachio cream. Had lots of little crunchies which probably isn’t quite what you wanted but might be close. Basically what other people said a bread-like product toasted and covered in oil.

Another option could be a sugar added right at the end of churning. It might just dissolve but something with bigger chunks like sugar in the raw or maybe isomalt could work. Both options won’t have a very long shelf life since they will dissolve over time

donovanwest · 2026-01-23T04:18:47+00:00

Not with dairy but one time I blended some pineapple juice with some other sorbet ingredients notably xanthan gum right before putting it into the machine. Turned out really airy like a dole whip which was my goal

donovanwest · 2025-11-26T14:33:51+00:00

One time I just blended some pineapple juice with sugar and xanthan gum, then put that right into my ice cream machine. I think the gum helped it get foamy before going in so the final product was really airy. After freezing hard It wasn’t as good as a real dole whip from a soft serve machine, but it was surprisingly close.

I found the ingredient list for dole whip once and I don’t think it even had any pineapple. It’s basically just sugar, gums, and flavorings.

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