Yeah that’s my point. Obsessive crossfit bros probably need 3,000 calories a day, but for normal people who get some moderate exercise a few times a week, 2,000 a day is probably perfectly fine. If you exercise moderately every day, it might be a little low, but it’s hardly a starvation diet. Now, does it sound appetizing? No. Would I do it? No. But calling it a starvation diet is a stretch.
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We made strawberry pie, with a half assed lattice crust.
Crumbled freeze dried strawberries baked into the crust:
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My spouse makes the best choco-bran muffins. He started with the Kellogg recipe then messed with it alot until we have chocolate bran muffins without a lot of sugar that taste yummy
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Seriously, what is it with these Regular Mutants (who should know better) showing us yummy results and NOT POSTING THE RECIPE?
Sheesh, people!
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I would love to post it but it’s in his head. He literally wanders into the kitchen, grabs a bunch of stuff, measures things, mixes, and bakes. I’ve tried asking for friends (these are popular with the kid’s friends) and he’s said “use the Kellogg recipe but cut the sugar in half. Substitute 1/4 cup of flour with cocoa powder and mix. Then add flour until it looks right”
It’s alchemy.
ETA: he says he usually adds milk at the end instead of flour, because it’s usually too thick. Also “muffins are very forgiving and don’t need a precise recipe” 
Base recipe: https://www.all-bran.com/en_US/recipes/the-original-all-bran-muffins-recipe.html
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My approach to any USian recipe off the internet (unless it’s from a low sugar/health food place).
I recommend this one weird trick.
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A good idea. I suspect he’s only using 1/3 of the sugar called for in the lastest iteration. It’s more like a dark chocolate muffin, tho less bitter, than a milk chocolate muffin. He makes a dozen every week and then feeds one to our kid every morning for breakfast. I’m grateful the kid has his tolerance for repeating meals instead of mine
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Based on your follow-up, I am convinced this is now the Best Possible Recipe and will attempt to make as soon as I can!
(Drives my kids nuts too, that I cook most of the time without recipes.)
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that’s why my bread is so hard to replicate. my great grandmother’s style and my other grandmother’s ingredients we learned by watching, then doing. no notes were ever passed, no measurements ever weighed, cupped or spooned. it only had to look, smell and “feel” right.
i am not a baker, per se, but i make my Muzzie’s bread the way i learnt it, and it is good.
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One good thing about the current temps. in Chicago-putting the soup out to chill was a no-brainer.
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Totally inauthentic but tasty Soon-Dobu. Korean style tofu stew
Recipe
4 cups of bonito dashi (4 cups of water + 4 tsp of powdered soup)
A 12 oz jar of kimchi
1 lb of meat or seafood cut small
1 package of soft or silken tofu. Err on the side of softest you can find.
Gochujiang or Korean/Thai red chili powder to taste
- Make the bonito dashi (boil water, add powder)
- Take kimchi from jar and roughly chop it small.
- Add kimchi and brine from jar to the pot
- Add meat/seafood
- Once protein is cooked down add tofu and break it up/stir pot
Add gojujiang or chili powder sparingly to add “heat” if needed.
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Yeah, I made a brownie recipe from King Arthur Flour’s website (mostly because I had bought their extra dark cocoa powder…which I highly recommend) and it was soooooo rich. If I make it again, I’m definitely cutting the sugar in half.
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Simple, yet flavorful.
Having to include vegan, vegetarian, and GF aspects these days, I would modify as follows:
-Kombu instead of dashi powder to make the broth;
- Kimchi made without fish sauce (lots of choices these days);
- Big chunks of straw, king, etc. mushrooms to replace the meat/seafood.
And Bob’s your uncle!
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damn. that sounds really good!
i could tear into that con gusto!
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That stand mixer is getting a good work out.
Garlic knots but we couldn’t just eat bread so lasagna.
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I thought there was a topic for coffee aficionados but probably long closed. Anyway, I was gifted this unusual coffee. Do I dare?
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I wouldn’t, but mainly because I don’t like instant coffee.
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I hadn’t even noticed it was instant. Derp
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From Sean Baptiste on FB:
WHY SRIRACHA WAS IMPOSSIBLE TO FIND AND NOW TASTES BAD
If you like hot sauces and the like you probably have been a big fan of sriracha… specifically the sriracha made by Huy Fong Foods. But, you may have noticed that since 2020 there have been noticeable times where it was sold out for months and months. Even worse - now that it is back on shelves it tastes like crap.
I did some digging.
All of the peppers for Huy Fong Foods Sriracha were grown on Underwood Farms in Ventura, CA. Family-owned farm (since the 1800s) that grew along with Huy Fong Foods. Starting at 400 acres and growing to almost 4000 to support the popularity of sriracha. This was when it tasted good. In the late 20-teens Huy Fong decided to demand money back from the farm for… no one really fully understands why. They then severed the contract leaving Underwood with 4000 acres of hot peppers and no one to buy them.
Meanwhile Huy Fong approached a number of other farms scattered across southern California and had them quickly spin up pepper concerns. This put a massive dip in their supply and they lost a year of sauce-making basically. Then bad weather knocked out a lot of these farms and they lost another season or two. Also the quality and flavor across multiple farms was inconsistent.
Meanwhile Underwood sued Huy Fong, won, received 23 million dollars, hired back their workers, and got back to growing. Additionally they were able to mitigate a lot of the weather issues the last few years through better technique and had bumper crops.
So they made their own sauce - Underwood Dragon Sriracha…
and lord strike me down if it doesn’t taste much more like the older sriracha than whatever Huy Fong Foods is making now. Anyways, they don’t seem to sell to stores but you can buy directly from their website. I did and I’ve been putting it on everything.
I wasn’t paid to write this… I just like doing exhaustive research about things I enjoy.
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I’d drink that. Though I usually save high-end instant coffee for camping.
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