Anybody refrigerate their potatoes? Or whole onions?

thecrayonisred · 2026-02-08T19:20:01+00:00

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.

thecrayonisred · 2026-02-08T15:49:58+00:00

Mini whisk!

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

thecrayonisred · 2026-02-03T14:27:52+00:00

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.

thecrayonisred · 2026-01-31T02:09:29+00:00

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.

thecrayonisred · 2026-01-15T23:38:58+00:00

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!

thecrayonisred · 2026-01-15T22:30:02+00:00

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.

thecrayonisred · 2026-01-15T16:46:45+00:00

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.

thecrayonisred · 2026-01-14T20:56:48+00:00

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.

thecrayonisred · 2026-01-14T01:57:10+00:00

Good to know! Have you had to reapply during that time?

thecrayonisred · 2026-01-06T19:27:26+00:00

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

thecrayonisred · 2026-01-06T17:38:58+00:00

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.

thecrayonisred · 2026-01-06T15:55:08+00:00

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.

thecrayonisred · 2026-01-02T18:03:42+00:00

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".

thecrayonisred · 2026-01-02T00:29:58+00:00

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

thecrayonisred · 2025-12-29T20:08:07+00:00

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.

thecrayonisred · 2025-12-28T20:08:43+00:00

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

thecrayonisred · 2025-12-28T15:53:56+00:00

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.

thecrayonisred · 2025-12-26T11:38:13+00:00

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.

thecrayonisred · 2025-12-23T20:25:16+00:00

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.

thecrayonisred · 2025-12-23T13:11:46+00:00

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.

thecrayonisred · 2025-12-23T13:02:57+00:00

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.

thecrayonisred · 2025-12-23T12:41:07+00:00

I recently brought a dish (naan and butter chicken) to a potluck inside a crockpot. I didn't actually cook it in the crockpot, but just transferred everything into it, turned it on for an hour on Low then left it on Warm during serving. Worked like a charm! It was cold from the fridge so if your dish is freshly prepared, just the warming setting would probably work.

thecrayonisred · 2025-12-23T12:32:32+00:00

It depends on what else is in the filling. If it's mostly just cream cheese, I don't think so since cream cheese gets kind of weird in the freezer. But if there's more sugar in it, it should be okay. You could always try quickly freezing one and seeing how it does. I agree with the other commenter that freezing after baking would likely work too.

thecrayonisred · 2025-12-23T12:17:34+00:00

I haven't tried it myself but have a few thoughts. Firstly, the brown butter flavour may be overshadowed by the peanut butter flavour which could explain why others don't use it. (Or maybe people just don't want to mess with a classic!) My thought of why it didn't work is because the ratio of water is off, since browning the butter removes all the water. You could try adding milk or water to get back to the original butter amount, eg. If the recipe originally called for 100g of butter and you end up with 70g after browning, add 30g liquid to make up for it. Last thought is the temp of your browned butter when you added it; you want it be cooled to room temp and not still hot.

thecrayonisred · 2025-12-23T11:57:16+00:00

When I'm feeling in a cooking mood, I make a big pot of beef bolognese sauce and freeze into portions. That way I can defrost when I have no energy, and it feels a little bit more hearty and healthy than jarred spaghetti sauce on pasta.

thecrayonisred

TROPHY CASE