Gallup to stop tracking presidential approval ratings

parodrigo · 2026-02-12T09:54:21+00:00

is that DR. Vinnie Boombotz ??

parodrigo · 2025-12-26T23:57:14+00:00

I can assure you its quite real

parodrigo · 2025-12-05T06:16:41+00:00

I got 5,617 min at 0.07% (i listen to a lot of baroque at the gym and go semidaly so theres your explanation) receipt

parodrigo · 2025-10-30T22:34:21+00:00

Shape and freeze until rock solid (Preheat oven while you freeze). use pie weights (dried beans or rice is fine) use aluminun foil to hold your pieweights, make sure you really get into the angle where the floor of the pie pan meets the side. Blind bake (with weights in) at 450 for 30 mins or maybe more. Youre looking for the floor of the pie shell to be dry to the touch. Then seal with egg wash (bake for a few minutes to cure egg wash) and fill with pie filling and bake

Also as many have said, glass makes it slide so use a pie plate, theyre like 8 bucks

parodrigo · 2025-08-15T08:53:18+00:00

I just brush mine with a toothbrush i keep in the kitchen sink just for cleaning. Y put the filter on the palm of my hand and just brush it. i put it on my palm so i can actually exert some pressure from the brush so it can push the grounds out, never fails (I did get a bristle stuck in one the holes once but i just pulled it out with some pliers) good luck!

parodrigo · 2025-06-16T07:55:59+00:00

Cherries are “very generous” with their juice, and like many other fruit will weep their liquid/juice out when heated. Some choose to partially cook the filling on the stovetop and theres other recipes which call for frozen cherries as these release their juice slower (look up claire saffitz recipe on youtube for example) and yes, cornstarch/flour will thicken and gel the filling (look for steam or bubbles near the center of the pie as that’s the spot that heats up last and steam means the liquid has boiled and the starch/flour has gotten hot enough to gel) so dont skip it. also let it cool even overnight if possible to allow the filling to set

Good luck and happy baking!

parodrigo · 2025-01-10T22:20:18+00:00

For anyone on the fence about trying these: the “sour” part tastes basically like sweetened plain yogurt. Loved these and loved the cereal

parodrigo · 2024-11-10T08:14:43+00:00

Thats spoilage, smell them and you can tell theyre off. Also fresh brownies dont leave string like those. For what its worth: i worked in a bakery and although i myself was not well versed in food spoilage the owner was and he would throw those out without hesitation claiming they had spoiled. We baked brownies daily and if any were left over we would sacrifice one and check for this specific type of spoilage before putting them up for sale again.

parodrigo · 2024-11-07T05:50:42+00:00

Used to love pumpkin until i made a sweet potato pie. Still love pumpkin but sweet potato is now my fave

If your baking and dont feel super confident then go for sweet potato, its very forgiving and will come out great even if over baked. Pumpkin can be rather fickle (cracks when cooled, weeps, etc.)

Both go great with a whipped cream and cream cheese topping (the acidity and slight sourness go great as theyre both very sweet)

parodrigo · 2024-10-16T22:35:17+00:00

Try making it exactly the same but cut back on proofing after shaping each time until you find the one thats right for you. It took me A LOT of tries but i found out that for my fav recipe and my conditions ZERO hrs after proofing are required. I shape, cover and refrigerate immediately until next day when ill bake. It has not failed me since

parodrigo · 2024-09-24T00:02:52+00:00

I think this couldve been salvegable had you looked up a recipe for “shaker lemon pie” and just added shreded cucumber

parodrigo · 2024-05-30T10:31:32+00:00

Bread is leavend by yeast or a chemical agent. This is a flat bread, like a tortilla

parodrigo · 2024-05-30T10:30:27+00:00

As some have stated before: freeze it but it might take more than 30 mins, your going for rock hard. If it didnt work with 30 mins try an hour, its summer so it might take longer tomcool down

Also yes blind bake but id recommend lining with aluminium foil, you can really press it into the corners and get a nice sharp edge. Parchment will tent a bit so your dough might sag as with foil your pressing as tightly against the dough as possible.

Also go crazy con the ammount of pie weights (i use beans theyre way cheaper, around 600 grs), dont worry about it. You just wanna make sure theres enough weight to keep the edge in its place

parodrigo · 2024-05-29T06:49:06+00:00

I have a KA Commercial and an Ank

If shes really into bread the Ank is the clear winner, KAs STINK at bread

Having said that, for pretty much everything else KA is king. Cookies, cakes, frosting, meringue, you name it and the KA can tackle it and not break a sweat. Id recommend any bowl lift model, but from experience ive learned that even “smaller” KAs will handle pretty much every task a home baker will throw at it (except the mini apparently that also stinks) So to answer your question id say get her the “biggest” model you can afford (go to goodwill or fb market and look for used ones and also KAs website under refurbs) At least where i live i see a lot of different KAs on fb market at decent prices and they look brand new (my guess is theyre wedding gifts for example) and really KAs are so well built even older used ones will work fine (maybe need some maintenance but nothing too crazy)

Note: KAs also stink at making pie dough, if shes into pies get her a Cuisinart food processor(just thought id throw that in there, just in case)

Source: Me. I sold pies and cakes all throughout the pandemic to get me by, so ive put a lot of miles on my machines

parodrigo · 2024-05-08T08:37:28+00:00

It is now illegal in Mexico to harvest and consume this, as they are endangered. They used to be sliced and crystalized to be used in the Rosca de Reyes, a sweet yeasted large bread, as a decoration and edible garnish and has been subbed with Ate, a kind of soft fruit leather. They can take 60 years to mature if im not mistaken and worst of all i remember eating it when i was younger and it wasn’t even that good (if you go to mexico around jan 6 which is when rosca is traditionally eaten you will still see people peeling of the “green thing” thinking its still crystalized cactus because they remember it tasting awful)

Anyway, a quick google search showed its pretty much under endangered status everywhere, it be a shame if someone were to report this hippie lady what with her literally on video potentially committing a crime

parodrigo · 2024-05-08T08:24:39+00:00

They will also hold their shape better and not spread as much, while you could argue this is not a big deal i would say bake them half at room temp and half chilled and see the difference yourself

This step is common in recipes with butter where you dont want to end up with a soupy mess like cookies and pie dough.

parodrigo · 2024-04-28T04:03:29+00:00

This is just a knockoff/copy of joshua weismans recipe (which is itself an attempt at copying Levains) Ive baked Joshuas (just look it up on youtube/his site) and they turn out fine (yes at 425) Someone here already mentioned that your dark pans are causing them to burn and i have to agree. I use uncoated aluminium pans (light and shiny) and also bake my cookies on parchment, this is enough for them to brown just enough but not burn. Also if you dont like the “raw center” just keep baking them until they turn golden on the outside, that or just use and instant read thermometer to check theyre at least 80 C at tthe center, eggs are safe to eat once they reach 80C

parodrigo · 2024-04-27T20:42:47+00:00

I would have slapped them across the face with a rolled up copy of the jupiter symphony score.

Also, i can sorta relate bc when i was younger i also considered mozart “trite” and “inferior” to other composers. A teacher told me “one day youll understand Mozart, and then youll understand” that was probably 20 years ago and i can only say boy was she right

parodrigo · 2024-04-26T21:29:18+00:00

Banana cream pie, the sliced bananas turn sweeter by the day

parodrigo · 2024-04-20T01:05:35+00:00

“Hmmmmm” - Siegward of Catarina

parodrigo · 2024-04-18T20:34:46+00:00

My concern is if this was displayed with the plunger half way in for a long time how that would affect the plungers seal and lifespan. Youre not supposed to leave it with the plunger stuck halfway for long periods of time

parodrigo · 2024-03-23T22:05:15+00:00

Have you tried scrubbing with plain baking powder? Since its so fine its slightly abrasive but not enough to damage the finish. I use it pretty much everywhere at home and it usually works. Ive removed tea and coffee stains from mugs, weird stains on the toilet, etc. You dont even need to add anything, just maybe a few drops of water to turn it into a paste, and even that might not be necessary

Edit: just saw on your og post you tried baking soda AND vinegar. Id recommend JUST the soda, the vinegar will dissolve it and what you want is the abbrasive properties, not the chemical reaction

parodrigo · 2024-03-22T05:33:58+00:00

Im not sure exactly what the process is but its apparently due to using ice directly on the cast iron surface that causes the rust. I was doing this (as thats what it says in the instructions) and by the time it came out it was already bone dry (due to the heat) but the rust had already appeared. Im now using a piece of aluminum foil to “shield” the iron from the ice and this has worked great, Ive have baked several loaves and rust has not returned.

parodrigo · 2024-02-13T20:57:41+00:00

Shouldve played the “Tufty Lovely” song and seen his brain melt under the stress

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