I don’t know about the quantities, recipes may vary but should be broadly available. In my experience, pesto spoils pretty quickly even in the fridge. So I would freeze it in small-ish portions if that is available to you.
Another cool way if you don’t want to use ice trays is placing it in a plastic bag and separating it with folds. Ethan Chlebowski has a good demonstration here.
I’m totally not going to talk you out of it because this is what I would love to do. The apartment I live in has a tiny kitchen with hardly any counter space. If I could rip out the stove, replace it with a counter top, and use individual burners I’d be happy. I can’t so I won’t, but if I could I would. I’d only need two because I hardly ever use all four burners at once.
I’ve had eggs easily last a month past the best buy date in the fridge. If you try the water freshness test, check the yolk shape and color, it should be fine. The yolk shape should still be normal, the older eggs will want to flatten out a bit at which point I wouldn’t want to eat them.
I think the problem is you do not eat enough sour cream. But yes, it does last longer if your issue is mold growing on your sour cream. Since it is sealed and there should be no air. But if the sour cream itself is going bad this likely will not help.
Why limit yourself to only tacos? Spoon a dollop of sour cream on your chilli or any hearty soup or stew, Mix it into gratin or mac’n’cheese before baking, make a salad with fresh cucumber and tomatoes, dill and/or spring onions… The world is your pot of sour cream
and it was tasty but so sweet it could have been served for dessert.
To be fair, the whole point of a Tarte Tatin is to caramelize whatever you put on there. I’d imagine it’ll be quite hard to find a good combination that’s not sweet and still caramelizes properly.
That’s true, it’s just that they use savory as a descriptor, when I found the end result to be more dessert than main.
They’ve got a version that uses onions and much less sugar, so maybe I’ll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it’s a layer of sweetness, and not sweet throughout.
depending on how fine you took it in the food processsor, the only difference is the crying.
what ‘unlocks the sweetness’ in onions is being cut or otherwise mashed very finely so it more or less melts into the food. (the finer it is, the more ‘melty’ it gets.) it’s similar to garlic and other aromatics in that respect; and it doesn’t really quite matter how you get there.
I would not suggest huffing the bowl when you’re done, though. Unless… you know. I won’t judge.
Not to mention, but the lachrymator is fairly unstable, and its pungency won’t last nearly as long when the onion has been pulverized. Bigger pieces hang onto their alliinases, and, unless you cook those bigger pieces a lot, when you bite them, you’ll get that onion crying smelly flavor.
Lots of straightforward recipes, and they all have price breakdowns for the ingredients, cost per dish and cost per serving. There is even a category for meals under $10. You do have to keep in mind those are the local prices for the blog author and I've found it can vary for my region, but it is still a helpful guideline.
I’ve been looking for a site like this for years! There are are a lot of cooking sites that claim to be cHeAp aNd eAsY and they’re not. This looks really useful. As you say, not every detail will suit me and I’ll have to be resourceful, but it’s a very useful guide. Cheers!
You just stumbled onto one of the great hacks of Indian cooking: Onion Masala base. myheartbeets.com/indian-onion-masala/ try the butter paneer in this series - so easy, so good.
12 inches is quite small, definitely not “XL”. New York pizzas, very well-known for their size, are typically 18 to 24 inches in diameter. I think that’d be a good reference for an “XL” American pizza.
It’s possible for this to be true and for their pizzas to be the same size if the size of the pizzas are 0 cm in radius. Then they have both eaten nothing.
The bleaching comes from the ascorbic acid (aka vitamin C), not the citric acid. Plenty carbohydrates get brown when oxidised; ascorbic acid is a good reducing agent so it reverts them back to their non-oxidised and lighter-coloured form.
I’m not sure but I don’t think that denaturation plays a big role, since vinegar would also do it, and it doesn’t seem to make stock clearer for me. I might be wrong though.
I’m curious what was difficult about cleaning your gas stove? The range I’m getting rid of had a self-cleaning oven, just like many electric ones, and the stovetop has sealed burners where all the exposed burner parts could be picked up and thrown in the dishwasher. It’s quick and easy to clean, but I don’t know how typical that is
For me, its the 3 large cast iron grates that sit above the burners.
Gotta remove them to do even the most quick/basic wipe down & they’re awkward/heavy. They dont fit in the dishwasher & only fit in the sink at an angle, which leads to scratching up the sink.
So fucking hot. And the fancy pots and pans from our wedding registry don’t have rubber-coated handles. So I burn the shit out of my hands if I’m not careful.
It’s absurd that I need oven mitts to use my pans on my stove.
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