11 Likes
Lettuce see how well that works in real life!
13 Likes
Lettuce praise creative mask-makers.
12 Likes
And that’s just the tip of the iceberg!
12 Likes
Or at least don’t try it out of your home! 
6 Likes
It works just Cos it does.
7 Likes
Will it also work for a bib?
6 Likes
As a scientist, I won’t only report successes, but also failures. I tried to modify a pizza dough recipe and pivot into focaccia. It didn’t go well.
Yup, that’s pretty much ship’s biscuit with rosemary, olive oil, and Parmesan.
15 Likes
Me: Oh, hell. I didn’t buy bacon and sour cream but did get perogis.
Also me: well, I do have powdered buttermilk, and look, there’s a ham hock I got to do soup with.
ETA:
Tonight’s dinner is turning out better than I anticipated.
14 Likes
Break off chunks for scooping up hummus?
7 Likes
It wasn’t as biscuit-y as I thought it was going to be, except the corners. It wasn’t soft, but it had a good mouth feel. I also hot-smoked a salmon filet, and it worked really well with that super-m0ist salmon and some sour cream with dill, garlic powder, and black pepper. It was almost like toast points.
12 Likes
Chicken Soup.
6 Likes
Excellent for dunking in soup.
5 Likes
Eating it? Well that’s ANY time. Making it? Huh? You have quinces at this time of year? Where on earth are you?
I turned mine into membrillo last year. Variable results (three batches) but all nicely edible.
6 Likes
Throw it in the blender for excellent bread crumbs!
8 Likes
A question for the foodie types here: when making french toast (pain perdu), how much do you personally like to soak your bread in the batter? I tend to go for just enough that the middle is still bread-y, the live-in psycho insists on making the bread so soggy it almost falls apart.
3 Likes
It depends on what you’re aiming for! With French toast casserole, I like it absolutely drenched and saturated overnight. This produces a custard like dish. For pan-fried, a short soak will do.
5 Likes
