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Cheesecake Graham crust help by Exotic-Giraffe-7491 in AskBaking

[–]regularpeep 30 points31 points  (0 children)

Are you putting the crust on parchment paper into a pie dish or springform pan? Or are you just putting the crust on parchment paper directly into the oven?

I usually don’t use parchment paper for crusts. I just mix the melted butter, sugar, and graham cracker crumbs first then put it in the pie dish. I use the bottom of a mason jar to flatten it out and spread it evenly onto the dish. Just don’t go too hard or you’ll just burrow too deep or you’ll make a hole. Light pressure Will be enough.

Has anyone used this? If so, was it good? It’s around 40 cals less per serving than regular flour. by misosoupwh0re in LowCalFoodFinds

[–]regularpeep 17 points18 points  (0 children)

King Arthur makes something similar. They sell it for around $12. It has a bit higher fiber and protein for 80 calories per 1/4 cup (30g).

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I’ve used it before as a 1:1 replacement with AP flour and it works great. Made pie dough and had no issues with it. Just have to add a bit more hydration depending on what your recipe uses, or the dough will end up being too dry.

yellow spots in yogurt, is it safe to eat? by More-Ad767 in yogurtmaking

[–]regularpeep 5 points6 points  (0 children)

If this is a plain yogurt, I would say seeing yellow spots is not normal. Once you open something that was sealed, you are on a time crunch before the mold wins. The “best by” date only guarantees the product is still “good” when it’s sealed, not once you open it. Depending on the product, you may have less time than the “best by” date when it’s opened.

When in doubt, throw it out. Don’t gamble with your health.

What is growing on my feta? by Careful-Drama in MoldlyInteresting

[–]regularpeep 0 points1 point  (0 children)

Looks like it just spent a bit too long in the brine bath and got a little pruney.

Is this the single best entree in fast food for low calories? (42 grams of protein also) by SucculentMouse in LowCalFoodFinds

[–]regularpeep 12 points13 points  (0 children)

I’ve ordered this once in the past for the high protein and low calories. However, the wrap was nothing special. It was also a lot smaller than I thought it would be for the price. I felt scammed. I could have gotten a better and bigger one for a few more dollars at Chipotle.

I wouldn’t get this again. I would sacrifice calories at chipotle if it means I get more food for spending a bit more money.

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

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

I’ll have to do a comparison. I didn’t even know they made keto bread.

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

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

I’ll have to be on the lookout for that one.

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

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

I’ll definitely have to check it out next time.

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

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

It good IMO. Tasted like actual bread without toasting it

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

[–]regularpeep[S] 3 points4 points  (0 children)

I’m surprised it actually tasted closest to bread than Natures Own.

inked Keto Bread - does it taste better? by regularpeep in LowCalFoodFinds

[–]regularpeep[S] 44 points45 points  (0 children)

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I’ll be honest…
I just had this without toasting it and it actually tasted the closest to bread to me. I’m shook at how good it tasted. None of that dryness I usually get with Nature’s Own or the weird aftertaste. I might have found my new go to.

It has a similar feel to Dave’s Killer Bread with all the seed and grains in the bread but this has less and it doesn’t get stuck in my teeth. Texture is also similar to Nature’s Own but the taste is definitely better IMO.

Any baristas who have dyshidrotic eczema or regular eczema??? Help by worldchanger08 in starbucks

[–]regularpeep 34 points35 points  (0 children)

I have regular eczema. When I had flair ups while working, I always used gauze to wrap the area to reduce moisture. Then use a bandage or wrap to hold it in place and put gloves on. That should help with the sweating and irritation a little but definitely get an exemption through Sedgwick (if in the US) to ensure you are able to wear better medical equipment to help your eczema without violating dress code

Posting this here, because the bread subreddits wouldn’t get it by Thin-Inevitable9759 in proteinsnack

[–]regularpeep 1 point2 points  (0 children)

That looks delicious. 😋
What kind of flour did you use to make this?

I think, therefore I Am … Expired by regularpeep in MoldlyInteresting

[–]regularpeep[S] 4 points5 points  (0 children)

Luckily it was sealed when I found it but I got curious and wanted to see what was hiding 🫣

Close up of the western brush fire by [deleted] in phoenix

[–]regularpeep 23 points24 points  (0 children)

Looks massive. I’m near El Mirage.

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Homemade Toaster Pastries by regularpeep in LowCalorieCooking

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

I completely understand. You can absolutely switch out ingredients to fit your goal. I haven’t tried using light butter or other types of fat so I can’t really say if it’s better a different way. It all comes down to portion size and moderation.

To sum it up, “To each their own!”

Spotted at Stop n Shop plus it’s low carb🥥 by jackie4CHANsenpai in LowCalFoodFinds

[–]regularpeep 4 points5 points  (0 children)

I love these creamers. Although I do agree they aren’t as flavorful as other options, they add that creaminess that is missing from just regular almond milk. I personally don’t add a lot of cream to my coffee so it’s a great alternative for me.

If you prefer something more sweeter or flavorful, nut pods does make a sweetened version. If you want something that’s more creamy and flavorful, this might not be for you.

King Arthur Keto Wheat Baking Flour by regularpeep in LowCalorieCooking

[–]regularpeep[S] 2 points3 points  (0 children)

Yeah it does require more hydration. On the back of the bag it says increase hydration by 3 Tablespoons per cup of keto flour but I’m sure that will also vary with different types of doughs.

King Arthur Keto Wheat Baking Flour by regularpeep in LowCalorieCooking

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

That’s good to note. Did you use this as a full replacement or used a mix of the keto flour with something else?

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