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    1. Favorite cocktail recipes and unnatural drink experiments?

      It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...

      It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.

      Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.

      2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
      1 oz. peony baijiu (gift from a friend's visit to China)

      Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.

      [I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]

      Feel free to share what's working for you.

      11 votes
    2. How to keep my cake from getting crumbly

      The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the...

      The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.

      The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.

      I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?

      6 votes
    3. What's a dish you've made that you're most proud of?

      Right now I'm making pizza for me and bae. Thought I'd spring the question. I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey. Something...

      Right now I'm making pizza for me and bae. Thought I'd spring the question.

      I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey.

      Something that I came across on yt was cheese potato pancakes... so easy and delicious! I recommend this guy, the closed caption is *chef's kiss: https://youtu.be/10MDo9o_wrY

      21 votes