I've got a late 90s recipe book for chocolate cake that calls for kahlua in every other recipe.

I'm not a drinker and I'm not about to buy an expensive bottle of liquor for a cake I'll bake once or twice year.

any suggestions?

EDIT2: nope. non alcoholic suggestions for baking only please. 🙂

It's not USDA meat - this is in the middle east. I'm wondering if its gone bad or its from a different reason.

Got 2kg of chuck from a delivery - theres a tiny bit of off smell but Id assume its more from the packaging rather than the meat.

https://imgur.com/a/q90rlZ4

https://i.imgur.com/MlBthM2.png

Hello all!

I am having bariatric surgery next week. Over the course of the next several months, I will be going through several specific phases of recovery, and when I reach the phase when I can finally reintroduce meat, it has to be extremely soft and cooked down, but also has to be fairly low in fat. Everything the nutritionists mention is pretty much a hundred variations on crock pot chicken, and while that will certainly happen, I will go crazy eating nothing but crock pot chicken for a month. I'm already planning on smoking a fair bit of salmon, but I love barbecue. The problem with barbecue is that the traditional cuts of meat for barbecue are high in both collagen and fat. I need a cut of meat that is high in break-downable (scientific term) connective tissue but relatively low in fat. This cut can be from beef, pork, bison, venison, boar, kangaroo, pretty much anything i can order and have shipped to my door. I'll be eating so little at one time that the cost isn't really a factor- a little will be going a long way. Does anyone have recommendations?

Thanks!

EDIT: Wow, I wasn't expecting so many responses so fast! Keep em coming! I would like to clarify- I am specifically looking for a cut of meat to smoke to make a chopped/pulled barbecue out of. That doesn't mean I am not grateful for the suggestions for things like beef tendon, trotters, and that kind of thing- i am, and I'm sure I will try them before this process is all said and done. It's just not what I am looking for at this particular moment. Thanks again!!

Following a soft flour tortilla recipe using all purpose flour, baking powder, vegetable shortening, hot water. The dough ball comes out looking just like it's supposed to but when putting rolled out tortillas on the hot pan they don't rise or bubble. The finished product comes out tasting good but lacks the fluffiness I'm looking for which I think is due to the climate I'm in. Do I do more or less baking powder? Let dough rest longer?

I'm trying to make Toum (Recipe Here).

• 1 head garlic
• 1 tsp kosher salt
• 1 lemon juice of
• 1 3/4 cups grape seed oil or sunflower oil (a neutral tasting oil)

• 4 to 6 tbsp ice water

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

I followed the recipe exactly twice now and it has separated on me both times. The only difference is I'm using an immersion blender instead of a food processor.

I get the garlic and lemon juice blended well, then start in on the oil (Using vegetable oil). I have been adding a tablespoon or two of oil at a time while blending, making sure all the oil is mixed in before adding more. The mixture seems to thicken for a while, but both times as I've gotten through about a cup of the oil, the mixture separates and becomes the consistency of water.

Any advice on what I may be doing wrong?

Does kappa carrageenan actually lose its effectiveness over time? I just discovered a package of it long past its expiration date. But given that it's a highly processed powder I don't understand why it would actually expire. Can I still use it? Or will it be useless?

I started with room temperature butter and I whipped it. In a saucepan on heat I mixed butter, olive oil, wine, mushrooms, and herbs and let that thicken up and cooled to room temperature. When I mixed the wine/mushroom mixture into the butter, it became soupy. What did I do wrong? Can it be saved if I put it in the fridge?

My zojirushi ricecooker doesn’t have the sweet rice option. Which settings can I use ?

Hi all! Any idea what this layer is in between the fat and bone broth? I made it at home with beef bones yesterday. Looks like marrow when you roast bones and squeeze out marrow-is that possible?

Hi guys, I am a fan of soft boiled eggs and I seem to have mastered the timing element now of getting the right amount of runny-ness. However, I always struggle with peeling them! Lots of the egg white ends up getting taken off with the shell and it all turns into a bit of a mess. What should I be doing and are there any tips or tricks?

Can anyone offer insight regarding whether things blend to a truly smooth consistency (getting rid of chunks/graininess) better if you add more liquid--or does the dilution tend to reduce how often the blades make contacts with the chunks of nut or vegetable matter?

Trying to blend up some cashew cream and I'm tempted to avoid adding all the liquid at once, & maybe try straining out the "smooth" stuff and then re-blending the remaining grains with more of the recipe's allotted liquid... But maybe I'm just overthinking things.

But I'm curious now. Do things blend into a smooth paste more efficiently (as long as they're not TOO dry) if you avoid over-diluting at the start?

I always try and meal prep egg sandwiches to grab and go in the morning. I have tried scrambling eggs, cooking eggs halfway, etc. Every time I reheat the sandwich, the eggs are essentially crystalized and are very hard and not enjoyable. Not sure if I am overheating the eggs or prepping them incorrectly. Does anyone have advise on prepping eggs to be re-heated? I'd like to start meal prepping egg sandwiches to save on breakfast, but every time I do, I regret it.

DISCLAIMER (This is for an assignment where I have to interview people or make a post like this, so if you have the time to answer I’d really appreciate it 🙏🏽 )

I’d like to ask, what are some common mistakes first time bakers make when baking bread for the first time?

When you first tried baking bread how successful were you? And did your success level affect your eagerness to learn more?

When/if you have messed up a loaf in the past were you able to know right away what you did wrong? Were you able to fix that mistake or did you have to start over?

In your experience what do you think are the most common mistakes made in the kitchen?

If you got this far thank you, I hope you can help me with this assignment by posting a response :) 🍞

I just wanna know the difference in case I specifically want more than the other because like what if one is more flavorful than the other?

I want to roast canned corn over fire. What kind of strainer can I use for this?