Just make your one regular base curry. The spiciness is adjusted by how much chilis you add to the final dish. So to make a spicy batch, sauce some Thai chilis until fragrant then add your curry. That way you can designate spiciness by how many chilis you add.
Probably saved my life during a severe anxious period where I was physically unable to eat enough regular food and became dangerously underweight very fast.
Nowadays, useful as a convenience when I don’t have time to make proper food, or just to switch it up a bit. I enjoy these particular shakes I get so sometimes I just get them because I like them.
Food brings me joy daily. Eating and cooking are fundamental human activities that are part of culture and bringing people together for millennial. Why I want to replace that?
I started having a Soylent shake for lunch last week. I hate having to deal with eating during my work day (WFH), and want to stop doordashing. It’s worked well, I’m hungry by dinner and it has better nutrition than what I normally eat.
Will keep on doing it this week and see how it goes.
It’s yet another US weirdness. I’m not sure if it even makes sense to compare it to the original (which uses raw milk and can get as tasty as you like the more you age it).
I don’t know how much flour you’d need but you should definitely increase the other ingredients by the same proportion as the flour. If you have a recipe you like for an M inch pizza and you want an N inch pizza you should be able to scale all the ingredients up proportionately by calculating the area of an M inch circle and an N inch circle. But bear in mind that rolling out a ginormous pizza and moving it around is difficult (I’d definitely use a pan rather than trying to get an 18” or larger pizza to slide off of a peel onto a stone). And make sure your oven is big enough.
for the record, you also need to consider the height. [height] * pi * [radius]^2 = v.
it should also be noted that two 6 inch pizzas are smaller by area and volume than an otherwise similar 10 inch pizza (the combined area of 2 6 inch pizzas are 226.19 in^2, verses 314.15 in^2 for a 10 inch.)
If we’re just trying to make a proportional change, then the area formula is all you need, since we can assume the height should be roughly the same between them.
It really should be a simple calculation. In fact, you don’t even need pi, since that’s a common factor. All you need is the ratio between diameters squared.
If you want to go from 12" to 16" recipes, you take (16/12)^2 ~= 1.8
So just multiply all the amounts by that factor and it should be about right. If it’s not, adjust it a bit for next time.
I’d never heard of it before you asked, OP. For others who were confused, Milo is a chocolate malt drink mix, not unlike Ovaltine or Nesquik in the US, which originated in Australia.
Besides a mix-in for milk and coffee beverages, it seems you can use it for ice cream (as a topping or as a flavoring in a homemade batch), in baked goods, puddings, oatmeal/porridge (I might try that!), fudge recipes and as an add-in for crumbles like you might use in graham cracker crusts. You can also use it as a flavoring in puffed rice cereal bars (Rice Krispie treats in the US) and probably on those sorts.of cereals directly.
Now I’m giving that can of Ovaltine in my own cabinet another look. Thanks, OP!
Successfully made shoestring frenchfries. (and I’ve officially used it more than they have…) (thin-cut-sticks, salt, olive oil or whatever, fresh thyme. Air fry at 400 in the wire basket.)
Frozen french fries are fantastic! I have an airfryer with shelves instead of a basket, but I’m sure it’d be the same. I just grab store brand waffle, steak, or curly fries, drop a handful or two on a single shelf spread them out so thy’re not bunched up and hit the fries button - no additional oil necessary, and I may or may not add seasoning at the end.
The thicker fries do really well with my airfryer, and the preset, but you may need to adjust your cooking times and temp depending on your air fryer and the type of fries. I also roasted red potatoes and baby carrots for Christmas. Chicken breasts are a little trickier if they’re varying sizes and thinknesses, but checking the temp with an instant read thermometer makes it super easy, and you don’t heat up your entire kitchen when checking the temps. Same with the carrots and potatoes, I just poke them with a fork to see if they’re done
pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.
Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)
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