― andy, Friday, 23 April 2004 19:15 (nineteen years ago) link
― The Huckle-Buck (Horace Mann), Friday, 23 April 2004 19:15 (nineteen years ago) link
― phil-two (phil-two), Thursday, 30 December 2004 21:33 (nineteen years ago) link
― craggy jones, Thursday, 30 December 2004 21:40 (nineteen years ago) link
― dog latin (dog latin), Friday, 31 December 2004 08:30 (nineteen years ago) link
― robster (robster), Friday, 31 December 2004 09:05 (nineteen years ago) link
― Liz :x (Liz :x), Friday, 31 December 2004 09:43 (nineteen years ago) link
I've eaten many a pancake in my life, so you'd think I would have a pretty good idea on what it should be like. But once I started making my own, it was like all my accrued pancake knowledge went right out the window.
― Lingbertt, Friday, 31 December 2004 09:54 (nineteen years ago) link
― Liz :x (Liz :x), Friday, 31 December 2004 10:14 (nineteen years ago) link
― ken c (ken c), Friday, 31 December 2004 11:06 (nineteen years ago) link
― marianna lcl (marianna lcl), Friday, 31 December 2004 11:16 (nineteen years ago) link
― Emilymv (Emilymv), Friday, 31 December 2004 16:22 (nineteen years ago) link
― Ned Raggett (Ned), Friday, 31 December 2004 16:24 (nineteen years ago) link
What else would be good to cook on a griddle? It'd be good for grilled cheese sandwiches, but probably makes for a shitty frying pan considering the sides are so low. Hmmm.
― Lingbertt, Friday, 31 December 2004 20:33 (nineteen years ago) link
― Orbit (Orbit), Friday, 31 December 2004 20:34 (nineteen years ago) link
― Lingbertt, Friday, 31 December 2004 20:40 (nineteen years ago) link
what does this mean? tasty crust sounds good
― phil-two (phil-two), Saturday, 1 January 2005 00:32 (nineteen years ago) link
One of my favorite ways to get this is London Broil. Use flank steak, which is fairly lean and will be tough if overcooked, but thin, which means you don't have any excuse to overcook it. Marinate for a few hours (marinade contents for another time) then broil for just a few minutes on a side. Flank steak has a very pronounced, fibrous grain, so you absolutely have to slice it against the grain. Let the meat rest for a few minutes while you turn the juices and crusty bits (fond) in the broiler pan into gravy(or, less hectic, have some gravy ready to go from beef stock). Slice very thin and serve with potatoes and steamed asparagus or broccoli. Schwing!
― I Am Curious (George) (Rock Hardy), Saturday, 1 January 2005 02:15 (nineteen years ago) link
now i have this thing of extra firm tofu. what do i do with it? fry it or boil it or bake it or i dunno
― phil-two (phil-two), Wednesday, 19 January 2005 06:13 (nineteen years ago) link
― Casuistry (Chris P), Wednesday, 19 January 2005 07:13 (nineteen years ago) link
― Hurting (Hurting), Wednesday, 19 January 2005 07:20 (nineteen years ago) link
― lauren (laurenp), Wednesday, 19 January 2005 10:21 (nineteen years ago) link
is there anything more awful than planning and preparing food
― Treeship, Monday, 16 May 2016 13:45 (seven years ago) link
every once and a while it can be fun but overall it is just a drag
― Treeship, Monday, 16 May 2016 13:47 (seven years ago) link
I think the 70 watt stick blender I bought is a bit too powerful. You need a welder's mask when pureeing scorching onion curry bases in the pan ffs!
― calzino, Sunday, 9 July 2017 15:27 (six years ago) link
Really need to find a way to reduce time in chopping for a stir fry. Got a lot of veg stuff and it takes me forever. Much lonfger prep time than actual cooking.Is it just something that will speed up with practise?
― Stevolende, Sunday, 9 July 2017 15:32 (six years ago) link
practice, properly sharp knife and it's worth looking at youtube vids for julienning or chopping generally if you haven't already done so. i'm really cackhanded but learning and regularly using a proper method with a sharp knife will soon make it much less painful.
― Fizzles, Sunday, 9 July 2017 15:44 (six years ago) link
lol calzino - i did spectacular j pollock of curried parsnip soup all over my kitchen once for the same reason.
― Fizzles, Sunday, 9 July 2017 15:46 (six years ago) link
mandoline?
― ein Sexmonster (Jimmy The Mod Awaits The Return Of His Beloved), Sunday, 9 July 2017 15:52 (six years ago) link
^
― Fizzles, Sunday, 9 July 2017 15:54 (six years ago) link
I don’t know how to cook or grocery shop and I’m nearly 30 years old. Whenever I go grocery shopping all the food goes to waste and it’s more expensive than doing seamless. I need some resources—i googled but every recipe calls for bay leaves and bouillon cubes and other things that i don’t really know what they are.
― Trϵϵship, Thursday, 3 January 2019 14:55 (five years ago) link
Thank u in advance if u can help. Maybe this is beyond my ability—i’d like to eat a diet rich in vegetables and low in refined grains.
― Trϵϵship, Thursday, 3 January 2019 14:56 (five years ago) link
I don't think I have ever used a bay leaf or bouillon cube. Have you watched Top Chef before? That got me super interested in cooking. It was a great thing to watch before bed every night and you really start to absorb how ingredients work together and how to season.
You need to make a grocery list and stick to it and accumulate spices/long shelf life pantry things. We buy the same things every week and pretty much only eat out once a week so I stick to what I buy and actually eat it because I hate food waste. youtube is so good for learning things like knife skills and making simple dishes. Start with something you really like to eat and make that from scratch.
We always have a lot of quinoa, black beans, sushi rice, chickpeas, canned tomatoes, sardines in our pantry as staples. I try to buy 3 green veg every week without thinking and force myself to eat them (kale, brocolli, spinach are usually my defaults (just so quick to steam or sautee them) and then add in bok choy, radishes, brussel sprouts when I see them). We always have fresh garlic and shallots and cilantro on hand. Half of the time I will spend most of Sunday prepping food for the week. Washing and cutting all the vegetables, cooking a big batch of something like quinoa and that helps a lot.
I am very bad with online recipes and usually change half of it because I either don't have all the ingredients or because I tend to like thing spicier, more acidic and drier so don't be put off by the bay leaf thing.
― Yerac, Thursday, 3 January 2019 15:15 (five years ago) link
I know buzzfeed have much better list that this but here is one. They do a lot of quick lists for basic cooking.
https://www.buzzfeed.com/maitlandquitmeyer/cooking-basics-you-should-probably-know-by-now
― Yerac, Thursday, 3 January 2019 15:17 (five years ago) link
This is pretty helpful, thank you. That’s the thing I need to figure out—what my staples need to be so I can throw something together with seasonal vegetables etc. i’ll watch some top chef to see if i can get inspired. I have some spices but need to take an inventory of whats all there
― Trϵϵship, Thursday, 3 January 2019 15:19 (five years ago) link
I find jotting down my own simplified version* of the recipe in my little food stained a4 book helps.
i.e. written in a fluent style of idiotese I can easily understand. And then you can add any modifications you make as you become more confident and comfortable with the recipe.
― calzino, Thursday, 3 January 2019 15:24 (five years ago) link
It's a process. Start with one dish you really like to eat a lot. Even if no cooking is involved. Like how to make a nice salad with dressing from scratch. Or hummus. We don't eat a lot/any meat so I am sure someone else will have better tips for learning how to cook meat. This past year I pretty much added in 4 indian dishes, naan and two different pasta shapes from scratch to my repertoire just from cross referencing a couple of videos.
I was super bored one cold cold winter and had run out of things to watch so I ended up watching 8 seasons of top chef in one month. It was ridiculous. But it totally changed how I cook.
I also am super boring so I will make a spinach salad the night before work and take that in religiously. Basically because I hate salads so if it's already at work, I am super lazy and will end up eating it instead of spending $10 on lunch out.
― Yerac, Thursday, 3 January 2019 15:27 (five years ago) link
If you get into making soups no veg should go to waste, and it is the easiest cooking you'll ever learn.
― calzino, Thursday, 3 January 2019 15:27 (five years ago) link
friend of mine took a cooking class last year - was once a week for a month or two, and he seemed to enjoy it and learn quite a bit.
― form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:37 (five years ago) link
another thing i like to do is go to the library and poke around. i spent like 2 hours going through a gigantic book on Yucatan yesterday and jotted down some simple recipes. even a recipe for a simple pot of beans included a step that i think is more interesting than how i've made them in the past. sry if this is useless for your purposes though
― form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:43 (five years ago) link
some basic dried spices I keep around:
cumin"Italian Seasoning" or "Herb de Provence" (needs to have thyme and rosemary at a minimum)salt pepperchili powderchinese 5-spicebay leaves
Soup is really easy and keeps for days even if you don't freeze it (which you can).
You will need a stock pot, a ladle and a wooden spoon. Have a sharp knife for cutting veg. Also, measuring spoons and a cup measure.
― brownie, Thursday, 3 January 2019 15:55 (five years ago) link
some liquid ingredients to have around
vinegarunsalted soup stockand chili garlic sauce
https://d2ln0cvn4pv5w2.cloudfront.net/unsafe/fit-in/512x400/filters:quality(100):max_bytes(200000):fill(white)/http://dcmzfk78s4reh.cloudfront.net/1434325312624.jpg
― brownie, Thursday, 3 January 2019 16:01 (five years ago) link
this is all good advice. building a pantry is really important.
i learned to cook by starting with cooking light and martha stewart 5-ingredient recipe books, building up my pantry, and practicing a lot. from there i was able to figure out what i was really interested in making and was off and running in most respects.
one thing that's nice to have around based on what you're describing is a basic homemade stir-fry sauce: https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/
― call all destroyer, Thursday, 3 January 2019 16:17 (five years ago) link
I watched Salt, Fat, Acid, Heat on Netflix not long ago and it seemed to have a good mix of explaining why things work together and showing how to gather and prepare them. I remember thinking "no shit" a lot when she was explaining some things then realizing that a lot of them were things I had to trial and error my way to over 20 years of cooking.
Learning a dish you like and being able to make it the same (or close) every time from memory is really rewarding, and if you do this enough you'll have a good library of things to choose from. Then you can start to mix and match preparations and ingredients and seasonings and freestyle knowing which things work together, what order to do things in so they'll all be ready at the same time, etc.
I always keep olive oil, peanut oil, sesame oil, soy sauce, fish sauce, rice and sherry vinegar, hot pepper sauce/flakes/powder, cumin, coriander, sugar, salt, and pepper around in my pantry and all will last for ages. I regularly buy ginger, green onions, onions, garlic, lemons, limes, thyme, and cilantro and with all those can probably cook about 85% of the things I make regularly.
― joygoat, Thursday, 3 January 2019 16:24 (five years ago) link
Be creative. When I make salads for myself I basically only dress it with grey poupon. It's quick, no calories and gives me that creamy acid that I like. I think I always have 4 mustards, 4 hot sauces, lemons and 3 types of vinegar around. I end up putting balsamic in a lot of things. and since I am half asian we always have those types of foodstuffs around. I think I get anxiety if I don't have eggs in the house because if I am lazy in the evening I will just make a quick omelette or black beans with a fried egg on top.
yeah and salt, fat, acid ^^^ was very good.
― Yerac, Thursday, 3 January 2019 16:27 (five years ago) link
i think Treeship is too noob for salt fat acid heat though. it’s good for an amateur chef but not pure beginner
imo this is the learn to cook algorithm1. look up recipe2. buy ingredients3. make it4. repeateventually you drop step 1. it’ll be expensive at first because you won’t have expensive storable like olive oil, but it’ll quickly get cheaper over time. bay leaves and bouillon cubes aren’t as pricy but v important storables that make food tasty.
if your groceries are spoiling in your fridge you either need to cook more frequently or refrigerate. buy some tupperware. also don’t buy too many salad vegetables at once, if it’s easy to pick up fresh produce on your way home. also if you can tell something isn’t gonna make it rub some olive oil salt and pepper on it and roast it in your oven
buy a rice cooker and crock pot/slow cooker at a charity shop. almost impossible to fuck up with these two, and you can make large quantities of stews or chillis in the slow cooker.
― flopson, Thursday, 3 January 2019 16:48 (five years ago) link
rice cookers are great for when you make a curry/chilli type dish and can't arsed with any extra complications to think about.
― calzino, Thursday, 3 January 2019 16:54 (five years ago) link
I was thinking Top Chef and salt fat heat are good just to get excited about cooking and not think of it as a chore (which it is totally a chore most of the time).
― Yerac, Thursday, 3 January 2019 17:02 (five years ago) link
As weird as Alton Brown has gotten in his middle age, his Good Eats is a very good resource for the kitchen beginner, if your library has the DVDs. His approach lines up with mine -- don't focus on recipes, focus on ingredients and techniques. Learn why the building blocks of the meal react as they do -- to salt, fat, acid, heat, etc.
Furikake is a great pantry staple -- a relatively cheap hit of flavor on any plain grain.
I'm pro- bay leaf but the trick is to put a lot more than the number called for.
― Juul Haalmeyer Dancers washout (WmC), Thursday, 3 January 2019 17:05 (five years ago) link
flopson's algorithm otm. and give yourself enough time to get your mise en place so the cooking part is stress free. read the recipes well in advance and think about what's going on. in my experience, you will have some early failures because you won't know what things like "medium-high heat" mean for your stove and cookware until you get some more experience. buy some cheap wood spoons. many recipes use Diamond Crystal kosher salt, which is half as salty as other table salt. so you have to taste the food. find ways to use up older ingredients. some can be revitalized in an ice water bath. or you can use them to make veg stock that you freeze. cooking is awesome, and learning how will be worth it!
― Sufjan Grafton, Thursday, 3 January 2019 17:50 (five years ago) link
"Boils up to 12 eggs at a time"
not a recommended feature to test out if you have a prescription for lactulose solution!
― calzino, Thursday, 20 August 2020 23:47 (three years ago) link
sorry not being flippant, but don't understand how you can fuck up a perfect hard-boiled egg in a simple pan full of boiling water.
― calzino, Thursday, 20 August 2020 23:49 (three years ago) link
I would like to try the egg cooker.
I boil multiple eggs at once for convenience, starting with placing them in a pot in cold water, bringing it to a boil, then immediately covering the pot, taking it off the heat and letting them sit for 8-10 minutes. I like that the egg yolks are slightly soft and not gray around the edges, but it seems like at least one of the eggs splits during the heating process, which I am always confounded by.
also, sometimes the hard-boiled eggs are almost impossible to peel easily, I read somewhere that has to do with their freshness, but I've never found a remedy for that
― Dan S, Thursday, 20 August 2020 23:59 (three years ago) link
you just cool them down for a few minutes in cold water, maybe with an occasional running cold tap. You only have problems peeling them if you do do it too soon imo
― calzino, Friday, 21 August 2020 00:05 (three years ago) link
I will try that
― Dan S, Friday, 21 August 2020 00:07 (three years ago) link
finicky first world solutions! Sorry I'm not trying to be rude here and will shut up.
― calzino, Friday, 21 August 2020 00:09 (three years ago) link
Use a pressure cooker (4 min high pressure) to hard cook eggs and even the fresh ones are easy to peel. That's how commercial hard cooked peeled eggs are done.
― Jaq, Friday, 21 August 2020 00:09 (three years ago) link
that sounds pretty definitive. I don't use pressure cookers at all and would be interested to hear more on what you can do with them.
― calzino, Friday, 21 August 2020 00:14 (three years ago) link
I used to get up at 4.30 am every morn and make egg mayo and grilled bacon sandwiches to get me through my working day 10 years ago, seems like a different world to me now.
― calzino, Friday, 21 August 2020 00:17 (three years ago) link
pressure cookers are so good, big rec as well if you like making curries
― just sayin, Friday, 21 August 2020 00:36 (three years ago) link
The Dash cooker steams them and they’re easy to peel. As Dan says, there’s all these steps that I can’t be bothered with, esp if I just want a couple of eggs.
― just1n3, Friday, 21 August 2020 06:18 (three years ago) link
had my first go with a pressure cooker earlier. Waiting on a supermarket delivery so there wasn't much to play with but did a sauce with some vine tomatoes that were left. Was very impressed with how rich + flavoursome the sauce was just after 20 mins of cooking. Going to have some fun with this.
― calzino, Monday, 24 August 2020 13:58 (three years ago) link
It's like magic, it's crazy
― Li'l Brexit (Tracer Hand), Monday, 24 August 2020 14:40 (three years ago) link
It's crazy fun playing with the floating release valve when it's at full pressure as well!
― calzino, Monday, 24 August 2020 14:44 (three years ago) link
i would suggest not doing that especially if there's a lot of liquid in there!
it makes really good chili that doesn't have to cook for a long time. i just basically throw in every single ingredient, stir, and cook it at high pressure for 10 min. i've even done it without breaking up the meat. i just broke it up after it was done, though it's probably better to saute it first and break it up, then dump the rest of the stuff in. it really is magic.
― contorted filbert (harbl), Monday, 24 August 2020 14:49 (three years ago) link
this lady has a bunch of great pressure cooker recipes https://twosleevers.com/cookingstyle/instant-pot/
― contorted filbert (harbl), Monday, 24 August 2020 14:55 (three years ago) link
Nice one, harbl thanks. I'm so annoyed it's taken me so long to get one. I used to think it would be expensive with loads of annoying removeable parts that are a pain in the arse to wash. Got a decent 5 l stovetop one for 25 quid and there is only one part including the lid!
― calzino, Monday, 24 August 2020 14:58 (three years ago) link
I made this last night & goddamn it turned out so freaking goodhttps://nomnompaleo.com/instant-pot-vietnamese-pork-stew(the site name gives me the cringe but she has great recipes! her slow cooker recipes are almost always reliably good too)
― terminators of endearment (VegemiteGrrl), Monday, 24 August 2020 16:19 (three years ago) link
https://i.ebayimg.com/images/g/VS0AAOSw4z5ftVQL/s-l140.jpg
got this silicone garlic peeler for two quid, and it's a game changer.
― calzino, Friday, 27 November 2020 10:18 (three years ago) link
yes they’re great! i got one for Mr Veg a while back & he uses it all the time. I still like the old fashioned knife-bash myself mostly but theyre excellent when you need intact cloves
― terminators of endearment (VegemiteGrrl), Friday, 27 November 2020 18:47 (three years ago) link
and some cloves are much harder to peel than others, sometimes you get those "miracle cloves" where the skin practically falls off with one little tap!
― calzino, Friday, 27 November 2020 19:04 (three years ago) link
I always give them a good snack with a pestle. Job done!
― scampopo (suzy), Friday, 27 November 2020 19:07 (three years ago) link
lol I used to have a pebble that I pounded them with, which I saw someone on cooking youtube doing, but I gave it up when I kept splatting them!
― calzino, Friday, 27 November 2020 19:21 (three years ago) link
JFC autocorrect is actively hostile to me rn
― scampopo (suzy), Friday, 27 November 2020 19:35 (three years ago) link
fair enough correct in the context tbf!
― calzino, Friday, 27 November 2020 19:37 (three years ago) link
I have lamb and puff pastry and I'm thinking of making Borek but that recipe calls for filo dough. Can I make this work with puff pastry?https://www.recipetineats.com/borek-turkish-spiced-lamb-filo-pastry/
― JacobSanders, Saturday, 18 December 2021 12:48 (two years ago) link
YO someone just gave us a used Instant Pot and I am TOTALLY making that woman's butter chicken recipe, harbl!!! Tonight.
I've never used one of these so I may have questions later.
― Ima Gardener (in orbit), Saturday, 18 December 2021 14:46 (two years ago) link
I wasn't actually crazy about the butter chicken recipe as is, but at one point I took that recipe, added more cumin and some coriander to the spices, pre-cooked them with onions before putting them in the pot, dumped in a bag of frozen spinach, and ended up with a pretty good though completely inauthentic chicken spinach curry thing.
You do have to make sure you have enough liquid in the pot with improvised recipes like that or it doesn't seal. Especially if you sauté anything in the pot before pouring everything else in, make sure you deglaze it really well and then listen/watch for it actually sealing up and starting to pressure cook. I've accidentally boiled chicken a couple of times bc the pot just kept cooking and not sealing.
― Lily Dale, Saturday, 18 December 2021 14:57 (two years ago) link
I don't know what any of that means but I'll try!
The recipe I meant is from https://twosleevers.com/cookingstyle/instant-pot/ I was also thinking about a spinach component, though I can do that separately. I'm intrigued by the idea of cooking the rice in the pot at the same time, with something holding the rice bowl above the sauce. Was def planning to add some cardamom etc since we have all that stuff.
― Ima Gardener (in orbit), Saturday, 18 December 2021 15:08 (two years ago) link
Yes, sorry, that was a really unclear post I just wrote.
The two sleevers butter chicken recipe is the first instant pot recipe I ever made. And I'm glad I made it! It didn't end up being my favorite recipe ever - I think it's just richer than I actually like - but it's a really good base for adding things to once you get more confident with the instant pot and are ready to improvise.
― Lily Dale, Saturday, 18 December 2021 15:11 (two years ago) link
No it was fine! I just don't really understand how pressure cooking works, w/r/t what you said about it not sealing if there's not enough liquid?
― Ima Gardener (in orbit), Saturday, 18 December 2021 15:26 (two years ago) link
i agree. the butter chicken is a little bland. you need to add stuff.
― towards fungal computer (harbl), Saturday, 18 December 2021 15:43 (two years ago) link
What I was trying to say is that the instant pot only works if you're making something with at least a quarter cup of liquid in it, ideally more, and if there's nothing stuck to the pot itself. When in doubt, pour in a little water or broth and stir to make sure nothing is stuck.
It will make a quiet roaring noise as it's getting up to pressure, and it will shoot out steam for a minute as it's getting ready to seal, and you'll wonder if it's supposed to be doing that, and then the noise and the steam will suddenly stop and it will lock down and start counting down the minutes. Mine occasionally does a thing where it fails to do that, and I end up with boiled chicken instead of pressure-cooked chicken, but that only happens when I'm trying variations on recipes and I've messed up.
― Lily Dale, Saturday, 18 December 2021 15:49 (two years ago) link
Hahah that play-by-play is actually very helpful, ty.
― Ima Gardener (in orbit), Saturday, 18 December 2021 15:52 (two years ago) link
That little metal thingie needs to have enough steam under it to push it all the way up and keep it there. It something gums up its movement, it can't seal, so make sure it moves freely before you put the lid on. Also, if it gets a little sideways, it can help to poke it with a chopstick or something long and narrow so you don't get burned, to kind of knock it straight.
― Jaq, Saturday, 18 December 2021 16:22 (two years ago) link
yeah my old one used to sometimes fail to seal properly and boil off the water because i was covering the valve up a tiny bit so it couldn't pop up. new one is designed better.
― towards fungal computer (harbl), Saturday, 18 December 2021 16:24 (two years ago) link
I've just discovered cooked.wiki/ and hoo boy...
It takes out all the rambling and noise of a recipe webpage. Completely life changing.
― just like Christopher Wray said (brownie), Wednesday, 27 March 2024 15:41 (yesterday) link
My Step Mom used to make a appetizer called (salupbow). They were pork filled steamed DUMPLINGS!. Do you know of which I speak― Sharon Welles, Friday, April 23, 2004 12:12 PM (nineteen years ago)
― Sharon Welles, Friday, April 23, 2004 12:12 PM (nineteen years ago)
I believe OP was referring to 小笼包, the mighty xiaolongbao and yes Sharon, I am embarrassingly familiar with that which you speak.
― citation needed (Steve Shasta), Wednesday, 27 March 2024 16:08 (yesterday) link
omg brownie thank you - incredible!
― Humanitarian Pause (Tracer Hand), Wednesday, 27 March 2024 16:52 (yesterday) link
My partner can't eat alliums (garlic, onion, shallots etc) which is challenging. Recently realized that ginger and lemongrass makes a great alternate flavor base.
― default damager (lukas), Wednesday, 27 March 2024 19:12 (yesterday) link
nice! have you ever seen the chef's table episode with Jeong Kwan? she doesn't use alliums, so there might be some more ideas there for you.
― budo jeru, Wednesday, 27 March 2024 20:20 (yesterday) link
Holy shit at cooked.wiki!
― I would prefer not to. (Chinaski), Wednesday, 27 March 2024 20:43 (yesterday) link
I haven't seen that episode, but will check it out. Thanks!
― default damager (lukas), Wednesday, 27 March 2024 20:54 (yesterday) link
talking of garlic - the callouses on my left hand mincing veg fingers have cracked again and feel very sore in contact with wet minced garlic. A minor quibble, but I need to learn how to stop my skin cracking.
― vodkaitamin effrtvescent (calzino), Thursday, 28 March 2024 01:27 (twenty-two hours ago) link
BROWNIE YOU LEGEND ILU
― werewolves of laudanum (VegemiteGrrl), Thursday, 28 March 2024 02:28 (twenty-one hours ago) link
^^^
― il lavoro mi rovina la giornata (PBKR), Thursday, 28 March 2024 11:22 (twelve hours ago) link
Bon Appetit!
― just like Christopher Wray said (brownie), Thursday, 28 March 2024 11:51 (eleven hours ago) link
Oh sheesh, my current (terrible) method of saving recipes involves editing the text of the bookmark to mention "add more salt", "too much flour", etc. I'll have to give cooked.wiki a go, looks way better
― Vinnie, Thursday, 28 March 2024 12:21 (eleven hours ago) link
I got the Paprika recipe when it was on sale for like $2 and it’s amazing - you put the recipe url into the app’s browser and it pulls the ingredients and directions into two separate tabs (and cuts out everything else). It’s been great because I’ve been telling myself for years I’ll write down all these recipes and I never do.
― just1n3, Thursday, 28 March 2024 13:22 (ten hours ago) link