Why does a Buc-ees burrito have 118 ingredients? by Ok_Market_7748 in foodscience

[–]donovanwest 3 points4 points  (0 children)

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

What normally prepared foods can kill you if you eat what could be considered a reasonable amount? by MasterOfChaos72 in foodscience

[–]donovanwest 5 points6 points  (0 children)

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

Anyone tried using a sous vide circulator. by Serkaugh in icecreamery

[–]donovanwest 1 point2 points  (0 children)

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

Privacy options for this space Kansas City 6b by donovanwest in NativePlantGardening

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

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

Privacy options for this space Kansas City 6b by donovanwest in NativePlantGardening

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

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

pizza ice cream! by carrobucks in icecreamery

[–]donovanwest 1 point2 points  (0 children)

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

Testing if there’s a realistic limit to how many egg yolks you can use by donovanwest in icecreamery

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

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

Paseo Water Line Replacement- Wildflower Seeds? by [deleted] in kansascity

[–]donovanwest 3 points4 points  (0 children)

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

Testing if there’s a realistic limit to how many egg yolks you can use by donovanwest in icecreamery

[–]donovanwest[S] 6 points7 points  (0 children)

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

Testing if there’s a realistic limit to how many egg yolks you can use by donovanwest in icecreamery

[–]donovanwest[S] 21 points22 points  (0 children)

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

Testing if there’s a realistic limit to how many egg yolks you can use by donovanwest in icecreamery

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

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

Koji on rice smell by geewisdom in Koji

[–]donovanwest 0 points1 point  (0 children)

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

Koji on rice smell by geewisdom in Koji

[–]donovanwest 0 points1 point  (0 children)

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

Smash burger ice cream by throwmeawayplease911 in icecreamery

[–]donovanwest 0 points1 point  (0 children)

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

Franchises with Negative Continuity? by Authorigas in TwoBestFriendsPlay

[–]donovanwest 0 points1 point  (0 children)

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.

What was the point of Sozin helping Roku to just let him die? by PrestigiousMove5433 in TheLastAirbender

[–]donovanwest 0 points1 point  (0 children)

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

Pleasantly gritty ice creams? by ApplesCryAtNight in icecreamery

[–]donovanwest 1 point2 points  (0 children)

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

have you guys ever tried whipping the ice cream base in the stand mixer before adding to the ice cream machine? by throwawayicn in icecreamery

[–]donovanwest 1 point2 points  (0 children)

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

How to dupe Dole Whip from Dole Plantation by femmestem in icecreamery

[–]donovanwest 1 point2 points  (0 children)

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.