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I. M. Gei posted:I hit Amazon’s “Problem with Order” button and it said I wasn’t eligible for a refund yet because I didn’t request a return, so I contacted the seller with the stuff Doom Rooster suggested. We’ll see if they reply, but I kinda doubt they will. Amazon will cover you, if they don't respond in some amount of time (72hrs i think) you can get paid back from amazon.
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Apr 19, 2019 07:16
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| # ¿ May 9, 2024 13:32 |
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Those ziplock twist lid containers are not leakproof.
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Jun 21, 2019 20:52
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Is the worst chocolate made with Hershey process then thinned with fats and sugar?
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Nov 7, 2019 15:13
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Mr_Roke posted:What, if any, are the good food & cooking magazines? I just got a library card again and there are a bunch I can borrow digitally ( food network, saveur, BBC Good Food, Cook's illustrated, and Bin Appetit to list a few available).
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Nov 11, 2019 05:12
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Having two measurement systems is an inconvenience in a lot of things. Remember US Metrification? I don't because that got cancelled like 50 years ago, way to drop the ball 
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Nov 11, 2019 20:49
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If it was pasteurized and still sealed (which should be most cream cheeses in tubs) it should be fine. I would still eat the stuff that is wrapped in foil but maybe don't give it to grandma or an infant.
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Nov 21, 2019 19:37
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Gems backwards
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Dec 3, 2019 18:28
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think about how cool you'll sound when you say coop-ehh, it's worth it
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Dec 4, 2019 00:15
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The thickening ingredient is carrageenan which is used to thicken liquids and is an emulsifier but I can't find search results that say if it works to thicken just oil. How much is that stuff? Probably worth a try if it's not too expensive.
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Dec 6, 2019 22:18
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There's sugar in bakol as the 1st ingredient  not sure how bad that is, it wouldn't be able to dissolve in oil so no biggie?
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Dec 7, 2019 01:58
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A chimney charcoal starter works great for that if you happen to have one. You can do it on an electric stove if you put something on top like a big pan and let it get real hot and rotate the corn often.
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Dec 19, 2019 21:58
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baby back wibs
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Dec 27, 2019 18:53
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Take a look at Ratio, it does a good job at breaking down how similar many baked goods are and what ingredients are doing what. You need another book if you want fancy recipes, these are mostly basic recipes with hints on ways to make them more interesting. In the vein of Joy of Cooking, America's Test Kitchen New Best Recipe is a similar all-in-one but it has more modern recipes. They do a good job of explaining decisions made in the recipe, there is often a page or two of things they tried and what worked. They have very good desert recipes for the most part. Something like Joy of Cooking should be really cheap used, I learned a lot from it as a kid. There are a lot of good bread books, really. Flour, Water, Salt, Yeast is good and has nice pictures and stuff. Betty Crocker Cookie Book is a good classic
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Jan 3, 2020 03:20
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| # ¿ May 9, 2024 13:32 |
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For that matter, a lot of cooking books except the hottest new books are like $5 used
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Jan 3, 2020 06:09
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