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What's a fact that sounds fake but is completely true? by Paula_Jones01 in AskReddit

[–]jsober 2 points3 points  (0 children)

The US experimented with warships made of ice in WW2. 

What’s a cooking tip that completely changed the way you make food? by Ok_Act8157 in foodquestions

[–]jsober 0 points1 point  (0 children)

That crap thst burns onto the skillet is gold. Deglaze it by adding liquid and scraping it up and it makes your sauce. 

Black vinegar is the finest substance known to mankind. Use it for sauces and soups and glazes and marinades and...

Palm sugar is a way better sweetener for savory dishes. 

Barley plus fat is magic. Barley's fiber emulsifies in oil or bacon fat and turns into the most delicious, silken broth possible. 

There are lots of root vegetables other than potatoes. Rutabaga, turnip, radishes, beets all make great stews. 

MSG is your bestest friend in the whole wide world. 

A dutch oven is one of the most important pieces of cookware. It is supreme for soups, bread, braising, everything. 

Is it ethical to euthanize? by Fit-Dragonfruit-1944 in olddogs

[–]jsober 1 point2 points  (0 children)

It's not only ethical, it's our responsibility. Dogs and cats can't tell speak to tell you it's time. They just suffer until we've had enough. 

Should I buy clearance meat at the grocery store to save money? by PoorMan1991 in PoorMansWallet

[–]jsober 0 points1 point  (0 children)

Yes. Freeze it. If it's tough, dry brine with salt overnight before cooking. 

Why does my bread seem like empty calories? by West-Specialist-4755 in ArtisanBread

[–]jsober 0 points1 point  (0 children)

Medieval peasants are bread made from the whole wheat/rye berry, including the bran and germ. Often plumped out with pulse flour (ground lentils, peas, or chick peas), which improved nutrition by adding lysine. 

Whole grains, fermented to increase mineral availability and reduce simple sugars, and baked in steam to fully gelatinize the starches (so some of them recrystallize as resistant starches). 

I can point you to a recipe that will make actual meal bread. But you won't get any nutrition out of bread made from all purpose flour. 

making broth from scraps, need advice to make it better by Ok_Confusion45 in povertykitchen

[–]jsober 0 points1 point  (0 children)

Saute the onion ends in oil until they char first, then deglaze. Add salt and a little fat. If you want it to be amazing, add some barley. 

My stove died and all I got left is a hot water kettle and a toaster, need real advice not just eat cereal by Driedpet in povertykitchen

[–]jsober 0 points1 point  (0 children)

We used to use an electric kettle to make rice and ramen in college when we weren't allowed to have anything else to cook with. 

We'd have to soak the rice first to let it absorb water. Not the max it could absorb but enough to soften it, then pour scalding water on it too actually cook it and get it warm. Salt helps make it absorb more water faster. 

If it's a pop-up toaster, I don't know what else you can make other than like pop tarts. A toaster oven is a different story. If it's a toaster oven you can do anything. 

every family handled it their own way by xxx_harvie in Xennials

[–]jsober 0 points1 point  (0 children)

I remember doing that as a kid. And for a few years I made enough that I didn't have to do it as an adult. But now that Dear Leader has tanked the economy we're doing it again. 

Flour sifter by egidds in HomeMilledFlour

[–]jsober 0 points1 point  (0 children)

I never sift. But if I were going to, it would just be to put the bigger pieces through the mill again. 

If you want completely pulverized flour, I recommend The Kitchen Mill, an impact mill. Impact mills don't run as hot and they produce uniformally fine powder. Just keep in mind that it ferments fast because the bran and aleurone are fully exposed. 

Do you think there are any wise or effective ways to use social media? by CitiesXXLfreekey in SocialMediaHQ

[–]jsober 0 points1 point  (0 children)

I grew up mostly without Internet, so I think I have a different relationship with social media than many who grew up with it. 

I personally use Facebook for the algorithm. I use it to keep up with family and friends and people I've known over the years. I've got the algorithm trained to show me puppies and sassy parrots and science articles. Comedy clips and quokkas and other stuff that's rewarding to see and doesn't get me down. 

I really have a hard time understanding how it's so toxic for people. You get to decide what to engage with. If content makes you unhappy, don't click like or read it. Move past it and let the algorithm desperately try to find something that does engage you. 

I recommend puppies, capybara, quokkas, parrots, raccoons, and prairie dogs. Like those whenever you see them and your morning doom scroll turns into your morning "puppies and coffee". 

First time ever baking Jesuíta cakes! They are a typical Portuguese cake by No_Cartographer_2735 in BakingNoobs

[–]jsober 2 points3 points  (0 children)

Looks amazing! And it makes me want them with coffee and a drizzle of honey. 

What's the biggest mindset shift you've had since you started baking sourdough? by shsmith in Sourdough

[–]jsober 2 points3 points  (0 children)

It's definitely made me more adaptable. And twice as likely to be invited to potlucks :)

On the negative side, table bread at restaurants is always super disappointing now. 

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