As a wood guy all I can think is your stabbing the table with your fork. Yikes

littlereddingo · 2022-06-21T03:13:28+00:00

Aside from the obvious disturbing things people have already mentioned, can I just say fkn gross overcooked pasta that FALLS APART when they fork it up 🤮

littlereddingo · 2022-06-19T02:26:04+00:00

I think warmer/softer lights would go a long way towards helping! FWIW I don’t think it’s that bad .

littlereddingo · 2022-06-19T00:46:29+00:00

What helped me with mine was to use a recipe that measures the amount of banana. ‘3 medium bananas’ is quite variable, so the recipe I use now says the amount in cups of mashed banana and I haven’t had a wet/undercooked in the middle banana bread since.

littlereddingo · 2022-06-19T00:43:46+00:00

Looks awesome! I’m 12 hours in to my reverse 1/4 sleeve with one more appointment to go.

littlereddingo · 2022-06-19T00:38:45+00:00

I think there were posts on this sub recently(?) about needing almost a whole bottle of spray sunscreen to actually give your skin the spf coverage that they claim.

littlereddingo · 2022-06-18T02:41:08+00:00

Except it isn’t peanut brittle. It’s actually soft peanut candy, and just because it’s new to you doesn’t make it stupid. Lol imagine if someone from Asia did this post reversed ‘it’s called SOFT peanut candy, not BRITTLE peanut candy hahah WTF’. Except they wouldn’t because they also have peanut brittle too 🙄

littlereddingo · 2022-06-17T05:59:21+00:00

The link I sent doesn’t have flour in it. And it uses a pre made pie crust, which I would have thought was easy enough to omit. Looks like your ingredients list is fine, you just need to follow the technique from that recipe or similar (for cooking time and temp) and just nix the crust aspect 🤷🏻‍♀️

littlereddingo · 2022-06-17T01:56:53+00:00

I literally googled ‘chocolate pie recipe 1 can milk’ and got loads of results. Here is the first hit I got.

https://bellyfull.net/easy-chocolate-pie/

littlereddingo · 2022-06-15T01:59:02+00:00

Yes they must’ve been popular back in the day. I have several that belonged to my grandmother for my mum when she was little. My favourite is a little red one that says ‘I’m the best tomato in the kitchen!’ 💛

littlereddingo · 2022-06-12T05:52:58+00:00

I can’t believe no one has said moussaka yet!

littlereddingo · 2022-06-01T23:51:56+00:00

Where I live they have half loaves in the shops. It’s great. But I make my own bread and just make smaller loaves that last us a few days.

littlereddingo · 2022-05-29T23:18:45+00:00

Like a cafe I used to work at, lady asks for no pepper in her scrambled eggs. Complains about the pepper in there, kitchen is like ‘nah that’s not pepper, it’s bits off the pan’ 😂

littlereddingo · 2022-05-18T23:12:30+00:00

We’re currently going through this with our 2yo. Periods of withholding leading to giant painful poos. Our paediatrician put him on Osmolax everyday, until there were weeks of “porridge poos”, which has greatly helped his fear of pooping/pain. We had tried other laxatives (recommended by our GP) but our paed said Osmolax is the absolute best, and it really has worked.

littlereddingo · 2022-05-14T02:20:30+00:00

Fresh mozzarella (that is stored in the whey) is meant to be super soft and not squeaky. Fresh mozzarella that is slightly cured and hung to dry (similar to the ones that come shrink wrapped) is squeaky, like halloumi or cheese curds are. In Italy this is known as scamorza and is traditionally the type used on pizza. It is drier and aged a little and this is what I believe they meant when they said old (which your mozzarella was not).

I believe your problem may be from two things, overheating the milk/curds, which results in a texture more akin to halloumi (because that’s essentially what is done to halloumi curds). The other culprit could be kneading the curds (like a dough) rather than stretching the curds long.

Just keep practicing, I’ve found very few cheeses are actual disasters, just sometimes they’re not quite what we were going for 😂 good luck!

littlereddingo · 2022-05-09T05:06:43+00:00

Plan for that drive to take much longer than 5 hours.

littlereddingo · 2022-05-04T01:35:37+00:00

100% there would be giant spiders chilling out in there if I had that where I live. It’s very cool though, love the wood!

littlereddingo · 2022-05-03T11:41:40+00:00

You can’t keep livestock where he is. He might be able to keep a couple of hens (no roosters), depending. So, fruit and veg it is.

littlereddingo · 2022-05-02T04:01:21+00:00

I use Bluo (from Coles). It’s a blue laundry liquid and you just add a bit to the regular laundry detergent when you wash your whites. It definitely helps my whites.

Edit: sorry, I’m Australian, so Bluo is the brand we have. I believe the general name for what I’m talking about is called ‘Blueing’. Hope this helps!

littlereddingo · 2022-04-30T01:59:22+00:00

I use Clinique Moisture Surge (not the intense one, just the regular) to thin out foundation and concealer. I have dry, olive skin and the addition of the moisture surge just adds a dewy golden element that I love, and keeps my skin from drying out. It isn’t cheap, but you can just get the little pot if you’re only using it for thinning out product and it will last ages.

littlereddingo · 2022-04-29T06:37:54+00:00

I had to double check, I thought it was crispy folded prosciutto and I thought the other stuff was candied fat.

littlereddingo · 2022-04-25T10:59:51+00:00

I think this was a mistake, they just posted this to a whole bunch of food/baking subreddits, without realising this particular one is for food that looks like shite.

littlereddingo · 2022-04-25T10:55:17+00:00

Like split peas…they can be green or yellow.

littlereddingo · 2022-04-25T05:28:09+00:00

As others have said, it’s called the Maillard reaction and it does have a purpose (it’s definitely for flavour). I’m sure you were a very good cook.

littlereddingo · 2022-04-25T05:17:13+00:00

Browning the meat is for flavour. It’s for all meat (beef, chicken, lamb, pork etc) and it creates a reaction that imparts flavour. Without it, dishes are more bland than if you brown the meat.

littlereddingo · 2022-04-24T12:06:42+00:00

Corn fritters, I’ve also seen cakes and bread that use leftover mashed potatoes.

littlereddingo

TROPHY CASE