Last seen: Nov 15, 2024
What kind of line? Like brake line? {yellow}:wink:
@valkyrie I don't sift when I have a recipe that uses a food processor. I just pulse all the dry ingredients together a few times. I do sift my ult...
I think I just made a little wet spot. {yellow}:amusing:
I got my bag a couple of days before you. I haven't tried it out yet (too busy with other keto projects and videos).
So, a couple of lessons (somewhat) learned: You DO NOT need to add xanthan gum to bacon mayo. Upon refrigeration, it will be VERY thick. This ma...
So, I've been playing around with this today. I made some pretty respectable dill pickles almost instantly. It helped that I had some brine left ove...
@simpletruths I'd really like to get a freeze dryer for the sake of making spice blends. I'm working on an umami bomb dust recipe for adding to burge...
I'll talk about it a bit on the next podcast, but essentially this guy (who wishes to remain anonymous to the rest of my viewers) said he'd like to bu...
I've found in my experiments that erythritol does not, in fact, inhibit yeast activity (despite the claims of one of my Facebook followers). This has...
I have a BUNCH of ChocZero products arriving today for a review next week (hopefully). The syrups we'll be doing are: pumpkin spice, pineapple, mango...
Let me know if you get good with it. I found that I just took off the end rings and use mine as a straight up rolling pin. Probably a lack of skill,...