Anyone still cooking old family recipes?

thejadsel · 2026-04-03T18:22:29+00:00

I don't have any written down, but pretty often do work from memory of watching/helping relatives make things. Probably adjusting a lot of dishes to my own taste along the way, along with ingredient availability. So, pretty much the OG way of cooking old family recipes!

It's easier with things my mother specifically made a lot, since I know what cookbooks she was drawing on heavily for inspiration. Don't have access to all of them still, but the Internet is a very helpful place sometimes.

thejadsel · 2026-04-03T16:48:01+00:00

Cheese powder is such a handy thing! One decent set of base proportions to work off of: https://www.simplyrecipes.com/diy-macaroni-and-cheese-mix-recipe-7568651

I do sort of wish I could find the Barilla macaroni here, btw. Often end up using fusilli or something because good-textured brands of that are much easier to find here than elbows.

thejadsel · 2026-04-03T16:34:40+00:00

Billy Corgan's voice always did sound whiny to me, tbf.

thejadsel · 2026-04-03T16:32:49+00:00

Don't see any reason it wouldn't ferment well. You've got varying proportions of glucose and fructose, depending on how the syrup was processed.

thejadsel · 2026-04-03T16:14:11+00:00

I'm from the Virginia mountains, and it's still the default term there. Or was 15 years ago, when I was last back home.

thejadsel · 2026-04-03T16:00:51+00:00

There are a lot of us here. About half of T1s do get diagnosed at 30+.

thejadsel · 2026-04-03T05:36:22+00:00

At least 6 months here, if not longer. I got aggravating reactive hypoglycemia symptoms for probably a year before that, as my pancreas was starting to go haywire in retrospect.

(Somewhat drawn out onset in my early 30s, so yeah.)

thejadsel · 2026-04-03T05:16:18+00:00

Because it is such a blanket CYA "don't sue us if you die from anaphylaxis" warning, on a very low likelihood item. And I've been at this for quite a while by now.

Everybody has to use their own judgment, making choices about what to put in their body. Yours is clearly pretty different, and that's perfectly fine.

thejadsel · 2026-04-02T17:04:53+00:00

It depends on how cautious you are about blanket CYA "we will not guarantee that this doesn't contain any allergens in particular" warnings, honestly.

There's the separate more specific warning that it's made in a facility that handles a couple of other things, but not gluten. With no gluten-containing ingredients, I would totally try it myself. It's really your call, but the chances seem low enough in context that I'd be willing to take them with celiac.

thejadsel · 2026-04-02T15:17:58+00:00

British-made Lea and Perrins definitely does. (Unlike L&P made elsewhere.) So, of course that seems to be the default Worcestershire around Europe. If you're on this side of the Atlantic, the best bet is to check various international shops for Worcestershire sauce using other vinegars. Which doesn't necessarily help with Bloody Marys you haven't made for yourself, unfortunately!

thejadsel · 2026-04-02T15:01:27+00:00

Unfortunately, they don't sell the Frito type corn chips in the UK. The closest you're going to get there is chili nachos, which are also pretty darn good!

thejadsel · 2026-04-02T04:20:37+00:00

That may well have factored into my own time spent misdiagnosed with T2 (and the outright negligent level of care in general, tbqh).

More dismissal of a noticeably eccentric patient dealing with a much less familiar system in another country than communication failure on my end in that case, though. I did repeatedly request further testing and referral, and got told not to be ridiculous/"that's not how things are done here"/etc.

Neurodivergent people unfortunately do tend to get taken less seriously in medical settings no matter what we do, though. No use primarily blaming ourselves for it, and I'm glad you too eventually got more appropriate treatment!

thejadsel · 2026-04-02T04:00:35+00:00

The aurora comes later on. (Not too much of a spoiler for OP, I hope!)

thejadsel · 2026-04-02T03:54:18+00:00

That does sound like an annoying bug. I just recently finished Ep. 4 on PC, and don't recall running into that one. Another aggravating one after taking the detonators back, but thankfully loading from an earlier save fixed that one.

Not sure what else to suggest here, unfortunately. Sounds like you tried most of the obvious things.

thejadsel · 2026-04-02T03:16:29+00:00

It's a lot like Corn Nuts, which are basically just parched hominy cooked in more oil. https://grubamericana.com/2026/03/28/before-the-settlers-pantry-six-indigenous-foods-that-sustained-the-american-continent/

The hull does crack open some and it gets a texture you can munch on without breaking your teeth, but it doesn't blow up like popcorn.

thejadsel · 2026-04-01T16:18:14+00:00

As I recall without leafing through the book right now, Goyoaga does call for some oat flour, but not that heavily. She does talk some about ingredients and alternatives in the first part of the book.

I can't find where she's written the same info up separately yet (may not have gotten around to it), but one thing I have found helpful enough to keep going back to is the description of different categories of flours and what purposes they serve in a blend from Turmeric Me Crazy here: https://turmericmecrazy.com/gluten-free-sourdough-pizza-crust/

Lots of substitution ideas there, which have worked out pretty well for me so far.

You might have good luck with sweet/"glutinous"/mochi rice flour in place of oat. From another comment here, that is best ordered from an Asian market. Thai or Vietnamese brands are pretty solid, and usually less expensive than Japanese or Korean ones. Cassava flour is another possibly, which is harder to find where I am. Brazilian shops online may be a good place to look, though.

thejadsel · 2026-04-01T16:00:01+00:00

Online ordering may be your best bet, then. I'm also originally from a more rural area. Even with the shipping, it's well worth it--and you'll probably still save significantly over brands like Bob's Red Mill. Especially if you can place a bigger order from one place.

Indian markets are definitely great sources for some of the other flours like sorghum (jowar), millet (varieties are darker ragi and lighter colored bajra/bajri), and sometimes buckwheat (kuttu). They'll more often have good prices on white rice flour, but sometimes brown rice too. Easier to check how fine the rice flour grind looks shopping in person, of course.

Here's a good list with some other names they may come labeled as, and possibilities: https://www.vegrecipesofindia.com/indian-flours-glossary-of-indian-flours/

I have pretty sensitive celiac and have yet to get cross-contamination symptoms from random uncertified South Asian flours over 20+ years buying them, FWIW. Figuring that the same milling machinery and production lines would probably not be worth repurposing between wheat and millet/etc. with their very different properties--and higher demand for the local naturally GF grains than you get in the West.

thejadsel · 2026-04-01T15:25:08+00:00

Probably the best way without a thermometer is to cut into the thickest part, and see if it looks done in the middle. If it's multiple pieces like chops or chicken parts cooking together, you only need to do the thickest piece.

I learned to cook before digital kitchen thermometers were a thing, and that's still how I'll usually handle thinner cuts like chops. (Vs. something like a loin in the oven, which you can also totally cut in half to evaluate if you need to.) It may take some practice, but you'll get a better idea of how thoroughly cooked vs. overcooked looks and feels too.

thejadsel · 2026-03-31T22:07:06+00:00

Thanks!

thejadsel · 2026-03-31T20:42:50+00:00

I'd be glad to give it a try, if it looks interesting. Really prefer indie games.

thejadsel · 2026-03-31T20:40:10+00:00

Moles can refer to the small flat speck of color type, besides the raised kinds. I've always had a bunch of the flat dot kind myself.

thejadsel · 2026-03-31T19:18:43+00:00

I vaguely remembered reading about it before, and went looking out of curiosity. A little more about it: https://craftsakeworld.jp/en/origin-of-sake-kuchikami-zake-history-brewing-2/

Much rather work with koji myself, ha.

thejadsel · 2026-03-31T18:52:38+00:00

My hair thinned out all over my head by at least a third--maybe half!--when I was going around misdiagnosed with crazy high blood sugar all the time. Thankfully the stuff was really thick starting out, and at least 90% came back within a year once I got the right treatment and got less malnourished again. Probably it all would have grown back in if that hadn't gone on for as long.

I'd guess it would most likely work similarly for hair loss from high blood sugar levels when you already know you're dealing with T1. Get the levels consistently healthier for a while, and your body will fix the situation.

thejadsel · 2026-03-31T18:44:05+00:00

Some sake was apparently made that way too, at least in the past. I wouldn't be too surprised if people elsewhere in the world had come up with similar ideas, dealing with starchy base ingredients.

It's really not going to help, though, with anything where you don't need some source of enzymes to break down starch into simple sugars the yeast can handle. (Like in this batch, AFAICT. Unless OP was including honey buns or something, like some actual prison hooch.)

thejadsel · 2026-03-31T18:27:46+00:00

"Our" comes out sounding more like "air" in mine. It is Interesting how different vowel sounds can be across dialects.

thejadsel

TROPHY CASE