Foodies BS Thread.

Cutting too much dough

 

I make my own chili oil. But for the black bean component (salted fermented soy bean) I use a product I buy. Then a drizz of soy sauce.

 

Sad end of America's oldest micro brewery. Anchor Steam has called out a day.

Rarely drink these days, but Anchor was a one time favourite.

 

helped you out if you are feeling lazy

$13 Lao Gan Ma Spicy Chili Crisp Hot Sauce – Restaurant Size 23.63 oz (670g) – Authentic Chinese Chili Oil with Crunchy Bits

https://www.amazon.com/Spicy-Chili-...cint=&hvlocphy=&hvtargid=pla-4584207590113539

 

I have that already. I was more interested in the black bean part but thank you!

 

that chili crisp has the black bean in it.

my version doenst. i could add it i suppose, since i have the jar of plain beans.

 

You guys have any advice on uses for leftover cheese sauce? As usual, I guessed wrong and ran out of ham biscuits before I ran out of cheese sauce.

 

Everything.

 

Having too much cheese has never been what I've ever considered a problem.

 

toast
macaroni
broccoli
poached eggs
...

 

NACHOS

 

Cheesy chicken, rice, broccoli caserole

 

Pretzels, hotdogs, pretty much any stadium food now that I think about it...

 

Before I go out locally searching for it, does anyone here have food-safe plastic wrap that's safe for baking?

Preferably something I can order online.

Baking some pie dough crusts and it's coming out bad since I don't have plastic to line the crust with to fill

 

Ran with it anyway

 

try using beans instead of wrap or use foil. Use a fork to put some holes in it to vent steam.

 

You missed the part about lining the pie crust; I place plastic in it, then beans to press into the dough and keep it's shape.

And yes the pie dough was docked before baking (you need to zoom in to see the holes).

 

Never had to ‘line’…. Just put the bakers beans in there and done. I guess a parchment circle would work, but I’ve never tried. Same as going foil… should work. If it’s that strong of a want, maybe get a silicone pie pan in the same size.. that way you can just place on top and go from there?

 

You would want to vent whatever you line the dough with or it will just steam under the liner

 

Grilled wings, zucchini, scallion and Provencal tomato