I love Stuff Made Here, everything he makes is always so ridiculously over-engineered and this is no exception. I think my favorite part of this is that one of the first comments on the video is...
I love Stuff Made Here, everything he makes is always so ridiculously over-engineered and this is no exception. I think my favorite part of this is that one of the first comments on the video is someone pointing out that bakers have pretty much already solved this problem using, essentially, strips of wet towel lining their pans to insulate the batter from the heat coming off the sides.
Oh no, he must not have done much research or just not in the right direction. I can't imagine putting that much time and effort into a thing just find out you pretty much wasted your time. Maybe...
bakers have pretty much already solved this problem
Oh no, he must not have done much research or just not in the right direction. I can't imagine putting that much time and effort into a thing just find out you pretty much wasted your time.
Maybe this is more repeatable than a wet towel? I expect a follow up video with his wife's reaction after seeing that comment. "I guess your fancy 5 axis CNC mill couldn't beat out a wet towel"
I doubt it would have stopped him even if he had known about cake strips - pretty much the whole theme of the channel is solutions in search of problems. It's basically an excuse to come up with a...
I doubt it would have stopped him even if he had known about cake strips - pretty much the whole theme of the channel is solutions in search of problems. It's basically an excuse to come up with a ridiculous way of solving a problem (sometimes an invented problem) that really doesn't need the level of engineering he puts into it. Honestly the majority of his builds are probably "wastes of time" if you think of it in terms of practicality - even the builds that work perfectly require a ton of expensive parts and precision machining that would cost way too much for any kind of production product. But all of that is really part of the charm of the channel, IMO.
You're absolutely right, I just couldn't remember all of his projects so I hedged. Although...technically I think 100% would still qualify as a majority?
You're absolutely right, I just couldn't remember all of his projects so I hedged. Although...technically I think 100% would still qualify as a majority?
Working out his own solution to whatever problem he comes up with is kind of his thing. When he wanted to make an unpickable lock he intentionally didn't research lock designs.
Working out his own solution to whatever problem he comes up with is kind of his thing. When he wanted to make an unpickable lock he intentionally didn't research lock designs.
Look, you're wrong, but both people who correctly like middle brownies and people who incorrectly prefer edges are important parts of the brownie-eating ecosystem. Ideally each household has a...
Look, you're wrong, but both people who correctly like middle brownies and people who incorrectly prefer edges are important parts of the brownie-eating ecosystem. Ideally each household has a number of each proportional to the area vs. perimeter of their pan, so that no brownies go to waste.
I don't have any good quality sources for this, but some of the elements that are supposed to make food addictive is if they have a variety of textures and have textures that transition as you eat...
I don't have any good quality sources for this, but some of the elements that are supposed to make food addictive is if they have a variety of textures and have textures that transition as you eat them (think potato chips/crisps). So if you prefer non-edge brownies, you're probably the weird one. :P
Personal attacks allowed on this site? I am aghast. Also if your brownies lack the slightly crinkly top, that provides a textural symphony along with the inside, no-edge fudgy softness, then...
Personal attacks allowed on this site? I am aghast. Also if your brownies lack the slightly crinkly top, that provides a textural symphony along with the inside, no-edge fudgy softness, then you're a bad baker!
Oh. No. Joking! All in jest. Who could fight over this...? Ok, it's the internet. Somewhere, someone could. I can only mock. I thought "history of history" would be a hyperbolic give away, if not...
Oh. No. Joking! All in jest. Who could fight over this...?
Ok, it's the internet. Somewhere, someone could. I can only mock.
I thought "history of history" would be a hyperbolic give away, if not some of my other choices.
I'm afraid it is not my problem if you're incapable of understanding that brownies on the inside also have a texture. As for whether texture must change for a food to be good, I think there are...
I'm afraid it is not my problem if you're incapable of understanding that brownies on the inside also have a texture. As for whether texture must change for a food to be good, I think there are plenty of examples that contradict that -- good potato chips/crisps generally have consistent texture throughout, and no one wants crunchy mashed potatoes.
Was about to say... A friend of mine is Irish and loves potatoes like Homer loves donuts. I go out of my way to perfect potato dishes when we have her over for dinner and to this day her favorites...
Was about to say... A friend of mine is Irish and loves potatoes like Homer loves donuts. I go out of my way to perfect potato dishes when we have her over for dinner and to this day her favorites are still the multiple way I've roasted whole small potatoes so that the outside is crispy and crunchy and the inside is the texture of perfectly smooth mashed potatoes.
Something that amuses me about mashed potatoes, however… I'd actually noticed what I want to get to with mashed potatoes, but also on Sandwiches of History. A lot of sandwiches a century or so ago...
no one wants crunchy mashed potatoes.
Something that amuses me about mashed potatoes, however…
I'd actually noticed what I want to get to with mashed potatoes, but also on Sandwiches of History.
A lot of sandwiches a century or so ago have you do things like chop up the meats finely, and even going so far as to make a paste out of them. I believe this has something to do with the nature of food back then - where most food was homemade and pretty rough, so it was considered high-falootin' to have highly processed food.
Back in that time, the best mashed potatoes were very fine, smooth, highly processed. Because that showed you put in the time to make them so, starting from raw unpeeled potatoes.
Modern sandwiches often go for a more rustic "artisinal" theme, where you get things less processed. Meat that looks less like it was industrially made, and more sliced-off-a-roast-from-the-oven sort of thing.
And with potatoes, now having bits of skin or lumps of unmashed potato shows that your potatoes didn't come from a box of mashed potato flakes.
It's to the point that i've noticed that Popeye's actually puts in little bits of potato in their mashed potatoes to un-smooth them, trying to make it seem like they're not from potato flakes. (I assume the little chunks are also dried)
Not that this has much to do with your point, it just reminded me of this principle that I've been mulling over for a while :)
Don't forget that mashed food was popular among those who could afford it also because it didn't hurt their teeth to eat. Some kings had such rotten teeth they would only eat patés and such. It...
Don't forget that mashed food was popular among those who could afford it also because it didn't hurt their teeth to eat. Some kings had such rotten teeth they would only eat patés and such. It was very labor intensive to chop things that finely before mechanical blenders and food processors, so usually only the rich did it.
If you are interested in the history of that stuff, a great book on the subject is "Consider the Fork" by Bee Wilson
I love books like this, I read one on the history of sushi which covered how it went from fermented rice buried and used to pay taxes to gourmet and also street food it is today. I have seen...
I love books like this, I read one on the history of sushi which covered how it went from fermented rice buried and used to pay taxes to gourmet and also street food it is today.
I have seen Consider the Fork but I'm going to give it a read now!
Mashed potatoes with chunks are something I still don't really like on a textural level -- and I can say from experience that it is still very easy to tell the difference between powdered mashed...
Mashed potatoes with chunks are something I still don't really like on a textural level -- and I can say from experience that it is still very easy to tell the difference between powdered mashed potatoes from a box and mashed potatoes made with real potatoes, even if they're equally smooth. If I want something that's more explicitly "homestyle" and don't want smooth texture, I'll just not mash the potatoes and make Salzkartoffeln or some other potato dish instead.
This is some kind of logical fallacy. You are declaring something subjective as though it's an objective rule and then using it as a tool to prove your argument. Stop for a second and think of all...
This is some kind of logical fallacy. You are declaring something subjective as though it's an objective rule and then using it as a tool to prove your argument. Stop for a second and think of all of the homogeneously textured foods that people love. Marshmallows, gummy candy, cake (no crispy edges!), ice cream, etc. etc.
No sweat! If I’m being completely honest, I don’t actually like brownies all that much! They're chocolate flavored mush to me. It’s like eating a plain cake sponge except it’s more moist and dense...
No sweat!
If I’m being completely honest, I don’t actually like brownies all that much! They're chocolate flavored mush to me. It’s like eating a plain cake sponge except it’s more moist and dense in a way that isn’t bad but also isn’t appealing to me. That’s why I prefer to have the edges.
In reality I probably haven’t had a brownie of any sort in at least three years. I really want one now, though!
(My comment is meant to be lighthearted. I feel that the comment chains I saw before I wrote this reply justify this preemptive caveat) Marshmallows are best when slightly set on fire over a...
(My comment is meant to be lighthearted. I feel that the comment chains I saw before I wrote this reply justify this preemptive caveat)
Marshmallows are best when slightly set on fire over a campfire, where you get a dark brown crispy shell around a hot gooey melted centre.
Gummy candy: yeah okay I can’t think of anything to counteract this.
Cake is most excellent when covered with icing or filled with a layer of cream and/or jam, and a good homemade cake usually has the top/bottom/sides (where it touches the tin or is exposed to the air of the oven) being a lot closer to crunchy than the centre is.
Ooh, now we can fight about marshmallows in this thread! Marshmallows are best when they're very patiently toasted golden-brown all over so you get the caramelization, the gooey middle, and no...
Ooh, now we can fight about marshmallows in this thread! Marshmallows are best when they're very patiently toasted golden-brown all over so you get the caramelization, the gooey middle, and no bitter burned notes. Ideally this is done over hot coals, no actual flame. And while I'm at it: Lindt is the best plain milk chocolate bar for s'mores because it's thin and melts easily but tastes much better than Hershey's. Reese's Cups are good too.
They're even better when you pull off the outer toasted layer and retoast the inside. Catching on fire and burning is not ideal but can work with this S'mores are unnecessary
They're even better when you pull off the outer toasted layer and retoast the inside.
Catching on fire and burning is not ideal but can work with this
No, I'm saying that when faced with a perfectly toasted marshmallow, a s'more is the worse choice. But if you must do one, the flavor of Hershey's chocolate is actually better for it because it...
No, I'm saying that when faced with a perfectly toasted marshmallow, a s'more is the worse choice.
But if you must do one, the flavor of Hershey's chocolate is actually better for it because it isn't just sweet on sweet.
Wrong. It must be disproportional so that there is always a deficit of brownies of one type, forcing someone to make more brownies. It's like chips and salsa. Oh, no, I'm out of chips and have to...
Ideally each household has a number of each proportional to the area vs. perimeter of their pan, so that no brownies go to waste.
Wrong. It must be disproportional so that there is always a deficit of brownies of one type, forcing someone to make more brownies.
It's like chips and salsa. Oh, no, I'm out of chips and have to buy more to use up this salsa. Oh, no, I'm out of salsa and have to buy more to use up these chips.
The chips and salsa thing brings up a thought that a friend's offspring mentioned one day: We (humans) will happily sit down with a bowl of chips and salsa and just go to town, but if you lay out...
The chips and salsa thing brings up a thought that a friend's offspring mentioned one day: We (humans) will happily sit down with a bowl of chips and salsa and just go to town, but if you lay out the chips on a plate to form a circle and then count the number of chips you eat, you'd find it extremely odd that it's acceptable behavior. No one bats an eye if you say you're eating chips and salsa, but if you tell someone you're sitting down to eat half a dozen tortillas while you watch a movie they'll look at you like you're crazy.
Six eggs? Ain't no man can eat six¹ eggs. Oh, what's that? You boiled and peeled 'em, scooped out the yolks, mixed in some stuff to the yolks, and piped the yolks back in? Oh, I can eat about a...
Six eggs? Ain't no man can eat six¹ eggs.
Oh, what's that? You boiled and peeled 'em, scooped out the yolks, mixed in some stuff to the yolks, and piped the yolks back in? Oh, I can eat about a dozen of those half-eggs, sure, no problem!
Also:
count the number of chips you eat
hahahaha, no.
But seriously, it is annoying how we think of some foods and eat more or less of some of them depending on the circumstances. Very easy to over-eat many bad things. heh.
On the subject of deviled eggs: Duck eggs. Found a local lady with backyard (it's a big ass backyard to be fair) ducks recently that sells their eggs direct to a few people, myself now thankfully...
On the subject of deviled eggs: Duck eggs.
Found a local lady with backyard (it's a big ass backyard to be fair) ducks recently that sells their eggs direct to a few people, myself now thankfully included, and holy moly are duck eggs awesome. Big, beautiful, giant yolked delicious bastards they are.
To be fair tho, I could totally eat six eggs served as a scramble or omelette. I'd probably want to forego the other breakfast sides like bacon or home fries with that many eggs... but I could...
To be fair tho, I could totally eat six eggs served as a scramble or omelette. I'd probably want to forego the other breakfast sides like bacon or home fries with that many eggs... but I could definitely comfortably do it in that case.
I've found that I can easily do 4 scrambled eggs, but 5-6 is just a bit much. Maybe by itself, but it's still rather a lot of egg at that point. lol. Although 3-4 is definitely nice. 1-2 is just...
I've found that I can easily do 4 scrambled eggs, but 5-6 is just a bit much. Maybe by itself, but it's still rather a lot of egg at that point. lol. Although 3-4 is definitely nice. 1-2 is just not enough. Unless someone else cooks it - I'm super picky about the cooking. heh
Maybe with an omelette I could go 5-6.
Although maybe not these days - my appetite is more reasonable. heh. And although it's not "just eggs", last omelette-type dish I made was 2 matzah, briefly run under water, crumbled, and sort of scrambled into eggs - I used 3 I think. I need to make that more often, it's tasty.
3-4 is my standard for sure, but I also definitely have room for plenty of filling in a US-style omelette or sides if I'm going for an American breakfast type of thing. I think with just eggs, 6...
3-4 is my standard for sure, but I also definitely have room for plenty of filling in a US-style omelette or sides if I'm going for an American breakfast type of thing. I think with just eggs, 6 would be doable. It'd be like my only meal until dinner probably, but it wouldn't make me physically uncomfortable or anything.
This is making me hungry for eggs smh. Gotta go grocery shopping tomorrow.
I was going to make a joke about “buying eggs? In this economy?” but then remembered that not everyone in the world is being hit by the same price fluctuations for eggs that I’m seeing.
This is making me hungry for eggs smh. Gotta go grocery shopping tomorrow.
I was going to make a joke about “buying eggs? In this economy?” but then remembered that not everyone in the world is being hit by the same price fluctuations for eggs that I’m seeing.
We're back to stability. Higher sticker price than before but about half the peak I'd say. So of course I just heard about an egg farm losing like 85% of its birds to bird flu
We're back to stability. Higher sticker price than before but about half the peak I'd say.
So of course I just heard about an egg farm losing like 85% of its birds to bird flu
You are wrong and should sit, in shame, in your wrongness. You are a bad person and should feel bad. Few people have been so wrong, in the history of history, as you are right now. Look up "wrong"...
You are wrong and should sit, in shame, in your wrongness. You are a bad person and should feel bad. Few people have been so wrong, in the history of history, as you are right now. Look up "wrong" in the dictionary (I know... what is a dictionary, right?) and your tildes handle will be there next to "this guy was the most wrong that has ever been... ok, about anything food related... but still so very very VERY WRONG."
Love this guy's stuff, as an engineer at heart (though not in the brain) he makes some incredible stuff; its not always my cup of tea, but its really interesting to see how he approaches some...
Love this guy's stuff, as an engineer at heart (though not in the brain) he makes some incredible stuff; its not always my cup of tea, but its really interesting to see how he approaches some relatively mundane issues with engineering solutions.
Just how many people must I reply to as being wrong and that they should be ashamed of their wrongness of their love of brownie middles and not edges? So many of you! So many! Good day,...
Just how many people must I reply to as being wrong and that they should be ashamed of their wrongness of their love of brownie middles and not edges?
So many of you! So many!
Good day, sir/ma'am/<insert appropriate your gender/specific honorary reference here that I am likely ignorant of but want to acknowledge>! It will be war. WAR!
If only you had any to be thrown. It's such a shame that they all turn soft and moist at your touch. You could also step into this circle of mushrooms innocently located here for no particular...
If only you had any to be thrown. It's such a shame that they all turn soft and moist at your touch.
You could also step into this circle of mushrooms innocently located here for no particular purpose I can name, I suppose, if you wish to surrender.
I love Stuff Made Here, everything he makes is always so ridiculously over-engineered and this is no exception. I think my favorite part of this is that one of the first comments on the video is someone pointing out that bakers have pretty much already solved this problem using, essentially, strips of wet towel lining their pans to insulate the batter from the heat coming off the sides.
Oh no, he must not have done much research or just not in the right direction. I can't imagine putting that much time and effort into a thing just find out you pretty much wasted your time.
Maybe this is more repeatable than a wet towel? I expect a follow up video with his wife's reaction after seeing that comment. "I guess your fancy 5 axis CNC mill couldn't beat out a wet towel"
I doubt it would have stopped him even if he had known about cake strips - pretty much the whole theme of the channel is solutions in search of problems. It's basically an excuse to come up with a ridiculous way of solving a problem (sometimes an invented problem) that really doesn't need the level of engineering he puts into it. Honestly the majority of his builds are probably "wastes of time" if you think of it in terms of practicality - even the builds that work perfectly require a ton of expensive parts and precision machining that would cost way too much for any kind of production product. But all of that is really part of the charm of the channel, IMO.
I do agree with you generally except for this part:
because I'm pretty sure that describes all of his builds... at least all the ones I've see.
You're absolutely right, I just couldn't remember all of his projects so I hedged. Although...technically I think 100% would still qualify as a majority?
I prefer to think of them as research and learning projects. He goes through a lot of iterative design to make his stuff.
Working out his own solution to whatever problem he comes up with is kind of his thing. When he wanted to make an unpickable lock he intentionally didn't research lock designs.
But the edges are the best part! Why would anyone want to get rid of them?
Look, you're wrong, but both people who correctly like middle brownies and people who incorrectly prefer edges are important parts of the brownie-eating ecosystem. Ideally each household has a number of each proportional to the area vs. perimeter of their pan, so that no brownies go to waste.
I don't have any good quality sources for this, but some of the elements that are supposed to make food addictive is if they have a variety of textures and have textures that transition as you eat them (think potato chips/crisps). So if you prefer non-edge brownies, you're probably the weird one. :P
Personal attacks allowed on this site? I am aghast. Also if your brownies lack the slightly crinkly top, that provides a textural symphony along with the inside, no-edge fudgy softness, then you're a bad baker!
Well, if they're not allowed, I'm in deep deep doo doo now. No, not really. Mine were all in jest. I regret nothing.
I assumed we were all joking but your message here has such a mixed tone that I am actually doubting it
Oh. No. Joking! All in jest. Who could fight over this...?
Ok, it's the internet. Somewhere, someone could. I can only mock.
I thought "history of history" would be a hyperbolic give away, if not some of my other choices.
It was more that you had the caveat about your joking in the middle of everything, which made me quite uncertain if it was also hyperbole
I'm afraid it is not my problem if you're incapable of understanding that brownies on the inside also have a texture. As for whether texture must change for a food to be good, I think there are plenty of examples that contradict that -- good potato chips/crisps generally have consistent texture throughout, and no one wants crunchy mashed potatoes.
Let me introduce to you pommes duchesses.
Was about to say... A friend of mine is Irish and loves potatoes like Homer loves donuts. I go out of my way to perfect potato dishes when we have her over for dinner and to this day her favorites are still the multiple way I've roasted whole small potatoes so that the outside is crispy and crunchy and the inside is the texture of perfectly smooth mashed potatoes.
Something that amuses me about mashed potatoes, however…
I'd actually noticed what I want to get to with mashed potatoes, but also on Sandwiches of History.
A lot of sandwiches a century or so ago have you do things like chop up the meats finely, and even going so far as to make a paste out of them. I believe this has something to do with the nature of food back then - where most food was homemade and pretty rough, so it was considered high-falootin' to have highly processed food.
Back in that time, the best mashed potatoes were very fine, smooth, highly processed. Because that showed you put in the time to make them so, starting from raw unpeeled potatoes.
Modern sandwiches often go for a more rustic "artisinal" theme, where you get things less processed. Meat that looks less like it was industrially made, and more sliced-off-a-roast-from-the-oven sort of thing.
And with potatoes, now having bits of skin or lumps of unmashed potato shows that your potatoes didn't come from a box of mashed potato flakes.
It's to the point that i've noticed that Popeye's actually puts in little bits of potato in their mashed potatoes to un-smooth them, trying to make it seem like they're not from potato flakes. (I assume the little chunks are also dried)
Not that this has much to do with your point, it just reminded me of this principle that I've been mulling over for a while :)
Don't forget that mashed food was popular among those who could afford it also because it didn't hurt their teeth to eat. Some kings had such rotten teeth they would only eat patés and such. It was very labor intensive to chop things that finely before mechanical blenders and food processors, so usually only the rich did it.
If you are interested in the history of that stuff, a great book on the subject is "Consider the Fork" by Bee Wilson
I love books like this, I read one on the history of sushi which covered how it went from fermented rice buried and used to pay taxes to gourmet and also street food it is today.
I have seen Consider the Fork but I'm going to give it a read now!
Mashed potatoes with chunks are something I still don't really like on a textural level -- and I can say from experience that it is still very easy to tell the difference between powdered mashed potatoes from a box and mashed potatoes made with real potatoes, even if they're equally smooth. If I want something that's more explicitly "homestyle" and don't want smooth texture, I'll just not mash the potatoes and make Salzkartoffeln or some other potato dish instead.
This is some kind of logical fallacy. You are declaring something subjective as though it's an objective rule and then using it as a tool to prove your argument. Stop for a second and think of all of the homogeneously textured foods that people love. Marshmallows, gummy candy, cake (no crispy edges!), ice cream, etc. etc.
In case the smiley didn't make it obvious, my statement wasn't intended to be taken seriously.
Apologies. Your love of brownie edges had struck a nerve with me. Hopefully we don’t end up getting the thread locked.
No sweat!
If I’m being completely honest, I don’t actually like brownies all that much! They're chocolate flavored mush to me. It’s like eating a plain cake sponge except it’s more moist and dense in a way that isn’t bad but also isn’t appealing to me. That’s why I prefer to have the edges.
In reality I probably haven’t had a brownie of any sort in at least three years. I really want one now, though!
As a lover of brownie middles, buttery grits, and other delicious mushes: I'm glad the world is big enough for the two of us.
(My comment is meant to be lighthearted. I feel that the comment chains I saw before I wrote this reply justify this preemptive caveat)
Marshmallows are best when slightly set on fire over a campfire, where you get a dark brown crispy shell around a hot gooey melted centre.
Gummy candy: yeah okay I can’t think of anything to counteract this.
Cake is most excellent when covered with icing or filled with a layer of cream and/or jam, and a good homemade cake usually has the top/bottom/sides (where it touches the tin or is exposed to the air of the oven) being a lot closer to crunchy than the centre is.
Ooh, now we can fight about marshmallows in this thread! Marshmallows are best when they're very patiently toasted golden-brown all over so you get the caramelization, the gooey middle, and no bitter burned notes. Ideally this is done over hot coals, no actual flame. And while I'm at it: Lindt is the best plain milk chocolate bar for s'mores because it's thin and melts easily but tastes much better than Hershey's. Reese's Cups are good too.
They're even better when you pull off the outer toasted layer and retoast the inside.
Catching on fire and burning is not ideal but can work with this
S'mores are unnecessary
Of course they're unnecessary, all desserts are. That's like saying "cake doesn't need to be at a child's birthday party".
No, I'm saying that when faced with a perfectly toasted marshmallow, a s'more is the worse choice.
But if you must do one, the flavor of Hershey's chocolate is actually better for it because it isn't just sweet on sweet.
Ok well now you're just talking crazy.
when put directly into the trash
WHAT NOW, BITCHES?
;-)
Wrong. It must be disproportional so that there is always a deficit of brownies of one type, forcing someone to make more brownies.
It's like chips and salsa. Oh, no, I'm out of chips and have to buy more to use up this salsa. Oh, no, I'm out of salsa and have to buy more to use up these chips.
:)
The chips and salsa thing brings up a thought that a friend's offspring mentioned one day:
We (humans) will happily sit down with a bowl of chips and salsa and just go to town, but if you lay out the chips on a plate to form a circle and then count the number of chips you eat, you'd find it extremely odd that it's acceptable behavior. No one bats an eye if you say you're eating chips and salsa, but if you tell someone you're sitting down to eat half a dozen tortillas while you watch a movie they'll look at you like you're crazy.
Six eggs? Ain't no man can eat six¹ eggs.
Oh, what's that? You boiled and peeled 'em, scooped out the yolks, mixed in some stuff to the yolks, and piped the yolks back in? Oh, I can eat about a dozen of those half-eggs, sure, no problem!
Also:
hahahaha, no.
But seriously, it is annoying how we think of some foods and eat more or less of some of them depending on the circumstances. Very easy to over-eat many bad things. heh.
¹ or fifty
On the subject of deviled eggs: Duck eggs.
Found a local lady with backyard (it's a big ass backyard to be fair) ducks recently that sells their eggs direct to a few people, myself now thankfully included, and holy moly are duck eggs awesome. Big, beautiful, giant yolked delicious bastards they are.
To be fair tho, I could totally eat six eggs served as a scramble or omelette. I'd probably want to forego the other breakfast sides like bacon or home fries with that many eggs... but I could definitely comfortably do it in that case.
I've found that I can easily do 4 scrambled eggs, but 5-6 is just a bit much. Maybe by itself, but it's still rather a lot of egg at that point. lol. Although 3-4 is definitely nice. 1-2 is just not enough. Unless someone else cooks it - I'm super picky about the cooking. heh
Maybe with an omelette I could go 5-6.
Although maybe not these days - my appetite is more reasonable. heh. And although it's not "just eggs", last omelette-type dish I made was 2 matzah, briefly run under water, crumbled, and sort of scrambled into eggs - I used 3 I think. I need to make that more often, it's tasty.
3-4 is my standard for sure, but I also definitely have room for plenty of filling in a US-style omelette or sides if I'm going for an American breakfast type of thing. I think with just eggs, 6 would be doable. It'd be like my only meal until dinner probably, but it wouldn't make me physically uncomfortable or anything.
This is making me hungry for eggs smh. Gotta go grocery shopping tomorrow.
I was going to make a joke about “buying eggs? In this economy?” but then remembered that not everyone in the world is being hit by the same price fluctuations for eggs that I’m seeing.
Yeah, I was visiting the US back in February and was genuinely shocked. Prices here have been a lot more stable.
We're back to stability. Higher sticker price than before but about half the peak I'd say.
So of course I just heard about an egg farm losing like 85% of its birds to bird flu
Ah, this is true wisdom. Thence the brownie population maintains its numbers.
I thought we all just ate the whole brownie. Less good brownie is still better than no brownie.
You are wrong and should sit, in shame, in your wrongness. You are a bad person and should feel bad. Few people have been so wrong, in the history of history, as you are right now. Look up "wrong" in the dictionary (I know... what is a dictionary, right?) and your tildes handle will be there next to "this guy was the most wrong that has ever been... ok, about anything food related... but still so very very VERY WRONG."
You may actually have a point.
No. I just lied. You're just wrong.
Wrong, sir! Finally humanity can rest. The brownie is now a solved problem.
What you need is a Baker's Edge pan.
If your pan can't imprison a half-bull monument to your hubris I don't think you're serious about making quality brownies.
You can have your heathen snake pan and I can have my soft, fudgy heaven.
This is the future they want for us. This is the future that's coming if we don't fight back. Rise up! Revolt! Make crispy-edges brownies!
You, INSERT_NAME, are clearly an enlightened individual of the highest caliber... unlike the heathens who would eradicate the glory of the edges!
Love this guy's stuff, as an engineer at heart (though not in the brain) he makes some incredible stuff; its not always my cup of tea, but its really interesting to see how he approaches some relatively mundane issues with engineering solutions.
Just how many people must I reply to as being wrong and that they should be ashamed of their wrongness of their love of brownie middles and not edges?
So many of you! So many!
Good day, sir/ma'am/<insert appropriate your gender/specific honorary reference here that I am likely ignorant of but want to acknowledge>! It will be war. WAR!
War is it?
𓋼𖤣𖥧𓋼𓍊𖡼𖤣𖥧𖡼
May your brownie edges always bake soft.
𖡼𖤣𖥧𖡼𓋼𖤣𖥧𓋼𓍊
Damn! You may well have a told me may my knife chip and shatter, while you're at it!
Prepare to have crusty brownie edges slung at you!
If only you had any to be thrown. It's such a shame that they all turn soft and moist at your touch.
You could also step into this circle of mushrooms innocently located here for no particular purpose I can name, I suppose, if you wish to surrender.
Ummm... no. I've read just enough to avoid circles if mushrooms. Nice try though!
How does 19 votes beat 22 votes in terms of comment sort order?
Likely some joke or noise tags on that comment. And likely quite a few, since the exemplary tag increases the vote weight.
Comment labels effect the sorting. See here in the docs for details:
https://docs.tildes.net/instructions/commenting-on-tildes#labelling-comments
Alternative answer: Blackjack rules. :)