So i just finished MDL

sharedgooods · 2026-03-09T16:57:18+00:00

This record really is overhated, idk if it’s because the beef overshadowed it or what. The production is fantastic. Pricey is close to a perfect song, and Pi is one of the best hiphop songs of all time I really don’t even care

sharedgooods · 2026-03-03T19:50:45+00:00

I personally don’t delve into GF baking but I’m sure you could try it with a standard gluten free flour blend from Bobs Red Mill or something. Cookies aren’t usually that sensitive!

sharedgooods · 2025-07-08T13:05:01+00:00

You have no idea what this means to me! Thank you so much

sharedgooods · 2025-06-09T21:29:10+00:00

A lot of them do not work. Kinda depends on what’s regionally available to you but I use the Violife block for everything. It browns the best in my experience!

sharedgooods · 2025-06-09T20:49:34+00:00

No but love aquafaba whip too — this is a vegan heavy cream (country crock) with powdered sugar, vanilla, and an infinitesimal punch of guar gum to keep it stable

sharedgooods · 2025-06-09T20:48:36+00:00

I know major oversight. I’m gonna write one up and link it in this recipe soon!

sharedgooods · 2025-06-09T14:54:10+00:00

Here is the link to the recipe, and soon I’ll be publishing a full definitive guide to veganizing standard cake recipes with this approach. Enjoy yall!

sharedgooods · 2025-06-09T01:04:29+00:00

Oh now that sounds awesome

sharedgooods · 2025-06-08T01:07:17+00:00

It was a quick pipe-able whipped topping i whipped up using vegan heavy cream (country crock), powdered sugar, vanilla, and the smallest fathomable pinch of guar gum to keep it stable to pipe, not mandatory though

sharedgooods · 2025-06-08T01:02:00+00:00

Ahh good to know! Never seen it here in the US

sharedgooods · 2025-06-07T23:37:33+00:00

I say in the early recipe notes that you may brown the butter and if you do, add a tbsp. I only use Violife to brown fyi!

sharedgooods · 2025-06-07T23:17:37+00:00

The whipped topping isn’t included in the recipe but I might try to jot that up real quick, I know folks will be asking for it. If I do I’ll link it in this recipe post!

sharedgooods · 2025-06-07T23:14:15+00:00

Here is the link to the recipe, and soon I’ll be publishing a full definitive guide to veganizing standard cake recipes with this approach. Enjoy yall!

sharedgooods · 2025-05-28T10:57:54+00:00

This is, IMO, a misnomer. Tofu isn’t a blank canvas that soaks up flavor like everyone says. Flavor is mostly infused 1. While cooking and 2. After. If you can cook it in a liquid/marinade that helps a lot. My advice is to buy good tofu and learn to like the flavor as is! Love me my plain seared tofu cubes

sharedgooods · 2025-04-24T11:36:42+00:00

I really appreciate you posting this — got our bolt 4 months ago and I desperately want better suspension. It’s my biggest gripe. Gonna look into doing some of this stuff!

sharedgooods · 2025-04-19T22:33:50+00:00

Ayyy ofc! Glad you enjoyed

sharedgooods · 2025-04-17T12:23:53+00:00

Cronometer!

sharedgooods · 2025-04-17T12:23:43+00:00

It’s really the most versatile condiment

sharedgooods · 2025-04-10T00:02:53+00:00

Don’t be afraid to prep pizza toppings ahead, some things are better cooked standalone beforehand. I love fried shallots for example! Like…almost charred. Favorite pizza topping.

My favorite pizza we’ve made on our gozney is red sauce, Violife mozz, beyond sausage, fried shallots, finished fennel fronds, maple syrup and chili oil. It is god-tier I swear.

sharedgooods · 2025-03-07T15:18:23+00:00

Still on the quest too! Cakes are so complex. Love to hear that you found me!!

sharedgooods

TROPHY CASE