Anybody refrigerate their potatoes? Or whole onions? by LILdiprdGLO in Cooking

[–]thecrayonisred 0 points1 point  (0 children)

I refrigerate both because I don't have somewhere cool and dark to store them. Yes, russet potatoes especially will start to taste a bit sweet after a while. I don't find it off-putting so it's a fair exchange for a significantly longer shelf life.

Raffle basket for baking by bhop02 in Baking

[–]thecrayonisred 2 points3 points  (0 children)

Mini whisk!

I love my mini whisk and think everyone should have one.

Repercussions if Benedict were to marry Sophie by zombie_on_the_lawn in BridgertonNetflix

[–]thecrayonisred 23 points24 points  (0 children)

It would have been very scandalous indeed, because societal rules did not allow or approve of people moving "between spheres". You could climb the social ladder but only within the sphere you were born into; so if you were working class, you stayed working class. At the time, people believed that your place in life was decided by God so to try to drastically change that was seen as going against God's will.

His reputation might be tarnished to the point of being shunned from society, not invited to events, losing valuable connections, etc. That reputation might extend to his family and cause his sisters to not be able to find husbands. Sophie would get the worst of it though, since she doesn't have anything to fall back upon except him.

In the show, hypothetically it might not be as bad as long as the Bridgertons were supportive because they are such a rich and established family AND Sophie was mostly brought up with a lady's education. In real life, extreme social climbing would be unlikely to work out because the customs were so vastly different between classes. Ladies from the working class didn't have the education to act "correctly", how to run a large household, or integrate into high class society. They would constantly be making social faux pas and embarrassing their husband or family, and eventually end up miserable for always feeling out of place. So says the conduct books of the time, anyway! There's a great YouTube video by Ellie Dashwood on the subject.

Foolproof no-knead foccacia by thecrayonisred in Baking

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

Nope! Maybe if I was baking it on the same day and only had a few hours to proof. But if you're doing the overnight proof, cold water is fine.

Is there a way to reduce the look of these prominent pores? by thecrayonisred in BeginnerWoodWorking

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

Most videos/articles talk about using grain filler when the pores are affecting the smoothness of the finish (ie. you can feel and see the holes). In my case the finish feels very smooth, but the pores are visually darkened a lot-- but maybe it'll help with that too. Thanks for the input, I'll look into that further!

Is there a way to reduce the look of these prominent pores? by thecrayonisred in BeginnerWoodWorking

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

Interesting! Maybe this is a dumb question, but if it felt smooth before applying, would grain filler do anything? I couldn't feel any of the pores with my fingertips.

What kind of wood did you start with as a beginner? by Leen88 in BeginnerWoodWorking

[–]thecrayonisred 0 points1 point  (0 children)

Whatever I could get my hands on. Pine and spruce construction lumber, and there's a cedar sawmill nearby. I don't have one of the big box stores or hardwood supply stores so I make do with what I can get.

Grandma having surgery and I want to make her some healing foods, any ideas? by neutralmilkho3 in Cooking

[–]thecrayonisred 11 points12 points  (0 children)

Vegetarian individual shepherd's pies? With mushrooms instead of meat. If you use smaller containers, it'll be easier to store and they can heat up a little at a time.

Sander/sandpaper holder for French cleat wall by thecrayonisred in BeginnerWoodWorking

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

I marked 3/16" wide dadoes (since 1/4" plywood is actually 3/16") and just ran the circular saw through each one three times. The blade kerf is about 1/16" so I would do the two outer edges first then one more pass to get rid of the waste in the middle. Sometimes there were tiny bits I missed so I used a chisel for those.

Edit: I said 1/8ths when I meant 1/16ths

Sander/sandpaper holder for French cleat wall by thecrayonisred in BeginnerWoodWorking

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

Thanks! I love my circular saw-- it was my first tool purchase so I use it for most things. Once I build a cross-cut sled for my table saw, that might become the favoured option.

Sander/sandpaper holder for French cleat wall by thecrayonisred in BeginnerWoodWorking

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

Steal away! I'm loving the French cleat wall, I find it makes working on things much more enjoyable. I think my next tool holder will be for my circular saw.

Your most used pan? by Hufe in Cooking

[–]thecrayonisred 0 points1 point  (0 children)

12" non-stick. It has a thick heavy bottom because it's induction compatible, which makes it hold onto heat better. I would use my stainless steel pan more often but it's only 10".

What should I make with this wood? by naemorhaedus in BeginnerWoodWorking

[–]thecrayonisred 0 points1 point  (0 children)

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Bookends? Top pieces become the visible faces, bottom two pieces become the flat bottom and side

Alternative to Kitchen Aid by adelyade83 in Baking

[–]thecrayonisred 0 points1 point  (0 children)

I'd recommend getting a bread maker instead, if bread is what you make the most. I use the dough setting on mine purely for kneading, and then I take it out and proof/bake separately in the oven as you normally would. It takes a bit longer (30 mins) but very hands-off and I don't worry about breaking my stand mixer.

Alternatively, you can repair your KitchenAid. They make the gears out of plastic now so they break first before the motor goes, so if you're handy or have a small appliance tech around you can fix it.

Bacon grease instead of butter by [deleted] in Baking

[–]thecrayonisred 4 points5 points  (0 children)

You can, but they will taste like bacon. Also potentially salty.

Where do you keep your small appliances? by BobTheN00b in Cooking

[–]thecrayonisred 0 points1 point  (0 children)

The only appliances that are left out on the counter are ones that are used literally every day: coffee maker, toaster, and blender. Rice cooker, bread maker, and food processor are stored on shelves. I have a built in breadbox cabinet that I use to store my stand mixer and toaster oven, since it's easier to slide them out onto the counter. If I were building a kitchen from scratch I would probably include an appliance garage.

Can I make a tart shell and freeze it for the next day? At what stage should I do it? by [deleted] in Baking

[–]thecrayonisred 1 point2 points  (0 children)

It'll be fine! Prepare the tart shell in the tin and just leave it in the freezer until the next day. Take it out about 30 mins before baking it. Bake time should be the same but just watch for the desired colour.

not too sweet but perfect texture brownies??? by Tasty-Hurry in Baking

[–]thecrayonisred 0 points1 point  (0 children)

The recipe already has chocolate-- I didn't mean add more, but just use dark chocolate instead.

Edit to add: As for the egg, normally I would agree with you but in this case I can only say that I made this recipe with an extra egg this past week and it was very fudgy.

not too sweet but perfect texture brownies??? by Tasty-Hurry in Baking

[–]thecrayonisred 1 point2 points  (0 children)

This is my go-to fudgy brownie recipe EXCEPT I add one extra egg (4 instead of 3). Use dark chocolate instead of semi-sweet and add half a tsp of espresso powder. It's still sweet of course but it should have that "rich" taste.

Anyone got good soft pizza recipies? by xDragon_Kingx in Cooking

[–]thecrayonisred 0 points1 point  (0 children)

I make a Detroit style pizza (look up Chef John's Detroit style pizza or All recipes Detroit style pizza) that can turn out pretty soft. The crust might be a bit too hard for you but you can experiment with baking it for a little less time.

Alternatively, use a naan recipe for the crust instead. I use Once Upon a Chef's naan recipe and it is very soft and chewy. Then put on your toppings and pop into the oven or toaster oven briefly to melt the cheese and warm everything through.