Last seen: Nov 15, 2024
Thanks! Hopefully I can get around to making these soon.
I think he's a nice guy, but I just find him really hard to watch. Just a little too over-the-top southern for my tastes. Also, there was one video ...
I actually ate a couple of my "failed" version of this last night and they still tasted great.
I love coq au vin. It's so easy to make and the flavor payoff is huge.
Looks great. For me, though, I just don't care for the taste of cooked salmon (or tuna). I enjoy both raw in sushi and sashimi, but just can't eat t...
@calgaryguy for as little as I consume sweets, it's worth it for me to pay the premium price for BochaSweet. In one of my upcoming kitchen science vi...
I’ll probably need to do something similar with apples. Two of my four trees are getting ready to unload a ton of apples on me.
{yellow}:hungry: {yellow}:amazed: These are the two closest to that, I think.
Almost looks like a funnel cake or some other county fair food. And I mean that as high praise. {yellow}:wink:
I'm up 15 lbs since COVID started, despite not going out of ketosis. I think some of it could be blamed on cortisol/stress/poor sleep. I think some o...
I believe one of the best grilling tips is to not "grill" your steaks. First, I'll sous vide my steaks to the high end of rare (I go with 129F), then...
One of the things I've discovered is that erythritol definitely inhibits the yeast rising. Instead of using the 2-4 TB of powdered Swerve in Diedre's...
I'll have to check that out later today. Thanks for posting!
I should have another loaf done by then and can let you know what results I've experienced.