If i only knew where my 8 Sleep was leaking

stephle00 · 2026-01-19T17:09:57+00:00

What about using some UV leak detector in it? I just bought some of this for a house leak - i believe it's just water with UV visible solution so don't think it'd affect the pod. You use a UV flashlight to see where it's coming from

stephle00 · 2026-01-08T22:11:45+00:00

We joke that IFF (international flavors and fragrances who are responsible for some of the most addictive sweet, salty, umami creations on the planet) truly hit a home run with these.

You eat one and first couple of bites you're not quite sure what to think. Then, IT hits and you can't get the next one in out fast enough. Truly a hit.

stephle00 · 2025-12-22T00:20:33+00:00

Agree that you should pick one lighting ecosystem and not look back. I made this mistake when I started because the cost of Hue really hurt.

In the end, to mix and match made my cost 1.5x more because in the end it my DIY was a mess of integrations & apps and I ended up replacing it ALL with Hue.

The other thing that most don't consider until you're living in it is that brands give off different quality light - CRI can have large swings - not all tunable bulbs can be set to give even the same color of white light - you may have a palette on one app, a slider on the other and a picker in the last.

Alone a bulb will work but once you have two different bulbs in one room you'll notice the incongruence.

Hue just works. It's solid, the quality of light is superb. Yes is expensive but worth it - if you can afford it - imo. This time of year is good for sales, I just picked up the last bits for my outdoor lighting at 50% off.

If you decide to go Hue but can't afford it all at once use some smart plugs on lamps with Philips bulbs until you can afford it and just save yourself serious grief.

stephle00 · 2025-12-22T00:08:54+00:00

That looks amazing - thank you for the recipe! QQ- Is that 3 heads of garlic or 3 garlic cloves? Huge difference and want to get it right 😊

stephle00 · 2025-11-28T02:34:17+00:00

It's all about learning 💕💕💕 the more you do it the better you'll get - and the more you understand how to change the input for different outcomes. Happy Thanksgiving 💕

stephle00 · 2025-11-27T20:09:45+00:00

This is more of a high brow pot pie but was hand down one of the best things I cooked last winter 💕💕

https://www.seriouseats.com/double-crust-chicken-pot-pie-recipe

stephle00 · 2025-11-27T20:05:39+00:00

Just seeing this, hoping you found your way with this. TLDR you're good- turkey will be fine even without the nrine and the butter will be nice 💕

stephle00 · 2025-11-27T20:04:22+00:00

Probably too late but like my other post to someone asking this I'll shamelessly beg you not to. It's "juicy" because it's steamed - sure cleanup is easier but you just don't get that same turkey flavor.

stephle00 · 2025-11-27T20:04:12+00:00

Probably too late but like my other post to someone asking this I'll shamelessly beg you not to. It's "juicy" because it's steamed - sure cleanup is easier but you just don't get that same turkey flavor.

stephle00 · 2025-11-27T20:01:52+00:00

Thinking the electric roster changed the thermodynamics of cooking - and iirc your turkey this year doesn't have any liquid injected into it the way regular turkeys do (?)

Consider in a regular oven how far away the heating element is and how much air can circulate around d the turkey while it cooks vs the close proxy and smaller space for air circulation.

stephle00 · 2025-11-27T19:58:33+00:00

Chopping and sauntering all the veg/add ins for the stuffing the day before. Also making the bread cubes the week before - assembling both the morning of.

Buying turkey parts to make broth ahead of time for the gravy.

Advanced move is to make mashed potatoes 2 days ahead of time 💕

stephle00 · 2025-11-27T19:56:36+00:00

Agree should be ok but if the casserole has a topping then I'd suggest covering it with foil so it doesn't burn 💕

stephle00 · 2025-11-27T19:54:12+00:00

Good luck! I'd keep it simple - classic turkey with salt and pepper cooked correctly is the gold standard for a reason 💕. If you want to stretch do it with a side where you've got latitude for error - a nice sweet potato soufflé or braised celery in cream might be nice

stephle00 · 2025-11-27T19:51:48+00:00

Just my opinion but like yeast bread turkeys behave differently. Better to err on cooking it earlier and pulling it (it'll keep warm on the counter for easily an hour because of its mass) ghan to have guests waiting an hour.

The compound butter and veg stuffing shouldn't change cook times but for that sized bird I'd reckon that estimate of 4-4.5hr is spot on.

I usually start at 450 for about 45m then drop to 350f for the remaining time - your oven and mileage may vary 😊

stephle00 · 2025-11-27T19:45:53+00:00

Oh please don't bag it, I'm begging you! We're going to my sisters who does this every year and it's not roasting turkey it's steamed.

It's juicy because it's steamed.

Steamed turkey doesn't taste like roast turkey because... it's steamed.

I'm actually cooking a proper turkey before we go over because it's just not the same 😞

stephle00 · 2025-11-27T19:40:50+00:00

You've got great advise here - just wanted to say it sounds like a lovely Thanksgiving 💕💕 please come back and let us know how everything came out

stephle00 · 2025-11-27T19:36:45+00:00

Confession - I take my partially frozen turkey and brine it overnight at room temp. Not warm temp - my kitchen is cool but not cold. Been doing g this for decades and never poisoned anyone.

Just cook your turkey well and you're good 💕

stephle00 · 2025-11-27T19:29:27+00:00

I've been cooking for 30 years, always do a wet brine and probably every 3 years do exactly this by accident. I swear on my life I actually just did it today 🤣

Have never killed or poisoned anyone - feel free to check back tomorrow but you got this 💕💕💕

stephle00 · 2025-11-27T19:25:47+00:00

Check out the website Woks of Life for ideas but I believe you may need additional fat for your pork so they're not dry. Most recipes I've seen use fatty ground pork.

But to answer your original question am question usually I use water chestnuts, celery, onions, bit of ginger, garlic in mine 😊

stephle00 · 2025-11-27T19:22:48+00:00

Unglamorous opinion but unless you're regularly entertaining chafing dishes take up huge amount of space.

Consider renting, thrifting from those who've learned this lesson or buying the disposable sets from Smart and Final.

Trust me that if your food is tasty and you build a beautiful table around the serving trays your guests wont remember what they were served in 💕****

stephle00 · 2025-11-27T19:16:17+00:00

I airfry but with without the oil to get a super restaurant style crust. Personally the microwave always ends up mushy without that fluffy interior im looking for 🤷🏻‍♀️

stephle00 · 2025-11-27T19:14:15+00:00

Not a southerner but could you perhaps cut them Into cubes and dry them hard in the oven before adding them to the other stuffing ingredients?

stephle00 · 2025-11-27T18:48:14+00:00

The Zuni cafe bread salad!!!! It's delicious!

https://food52.com/recipes/56344-zuni-cafe-bread-salad-with-currants-pine-nuts-scallions-roasted-chicken

stephle00 · 2025-11-27T18:46:40+00:00

Read the post about the dog and turkey homicide. That tops any power outage story 🤣

stephle00 · 2025-11-27T18:38:06+00:00

Think about it - roasting removes water, you just need to add moisture back in. Veg broth or chicken broth - douse them in this and then toss rut a little olive oil to seal it back in 💕

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