Instructions unclear. GPU stuck in cooling valve.

Eggsellent response

I disclose all free ingredients so everyone can adjust the cost accordingly for each person’s situation.

Let’s put it this way, I didn’t ask my wife if she wanted a yolk. I just left it off her order.

There is something amazing about that sour sponge. I’ll get around to making it one day.

We aren’t even on the same tectonic plate. She has gotten better over the years of living with me but she will always have that built-in Pennsylvania defect.

Occasionally she’s in the mood for something spicy. But when I post pictures of chili you’re not seeing her bowl with a lot more sour cream on it.

But when you’re adding red pepper flakes to everyday recipes you’re not adding enough for heat. I’m just adding it for a little bit of layered flavor. If you can identify it in there then you’ve added too much.

Not that it interferes so much as the heat gets cranked up. It releases that heat trapped inside.

On this old and I’m still trying and learning new things. If I had more resources I’d be learning how to cook Eastern African food. I’ve never made their spongy pancake they use as a delivery system for all kinds of goodness.

This past batch I got was a bit hot. I’ve had to dial back how much I put in things. I usually add them at the same time as any other spices near the beginning. Unless there is a saute happening, then I’ll add them after any liquid addition so the oil doesn’t pick up too much heat and I get more flavor.

I learned growing up that most soups, claims and spaghetti, Mac and cheese, buttered pasta and a lot of other things can be 4% better with a little red pepper in flakes.

“Any place or thing in the universe can be up to 104% perfect. That’s how you got Beyoncé.” – The Good Place

But not too much red pepper flake. “There’s something so human about taking something great, and ruining it a little so you can have more of it.” – The Good Place

House rule: you aren’t allowed to move if there is a cat on you.

A little Tapatio. There is also a fair amount of red pepper flakes in the soup.

In imperial we have both liquid and dry cups. It’s a crazy system.

There are 120 grams to a cup of flour.
163 grams per cup of cornmeal.
236 ml per liquid cup. (295 ml of milk for the recipe).
5 ml per teaspoon
14.7 (15) ml per table spoon.

I have used 1 tablespoon of ground flax seed and 3 tablespoons of water as an egg substitute in this recipe before. I have not tried any milk substitutes.

Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).

• Preheat oven to 400f.
• grease a 10 inch cast-iron skillet or in 8 inch square baking pan with the fat.
• Place pan in oven.
• place dry ingredients in a large bowl.
• whisk together
• add any optional items
• fold in the eggs and milk using as few strokes as possible
• remove skillet or pan from oven.
• pour the batter in.
• give it a little shake to level it out,
• bake 30-35 minutes
• do the toothpick test to see if its done or needs more time.
• let it cool down before trying to remove it from the pan.

For the beans I went loosely off the Tasting History recipe.

Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).

• Preheat oven to 400f.
• grease a 10 inch cast-iron skillet or in 8 inch square baking pan with the fat.
• Place pan in oven.
• place dry ingredients in a large bowl.
• whisk together
• add any optional items
• fold in the eggs and milk using as few strokes as possible
• remove skillet or pan from oven.
• pour the batter in.
• give it a little shake to level it out,
• bake 30-35 minutes
• do the toothpick test to see if it’s done or needs more time.
• let it cool down before trying to remove it from the pan.

70 white, 30 yolk. Yolks taste the same except there is just more of them.

My yard. We have six geese to protect our chickens from hawks. They give us giant eggs for a few months each year, mow the yard and protect the hens.

Goose egg facts, goose eggs are 50% white and 50% yolk. Chicken eggs are 70/30. Goose eggs are 3x the size of a chicken egg. The yolk is 1.5 whole chicken eggs. Perfect for dipping.

It’s weird how a person can often buy food to make at home that is lower quality than what we associate with the lowest quality.

Gas stations are trying to cut costs on those prepared roller grill items as much as possible but they know that if they served the same low level quality we can buy at the grocery store no one will pay the premium for convenience.

Medical care sounds really cool.

I got at least 7 meals out of this relatively small head of cabbage. I cut off a little more than i needed and cut off the previously cut edges and put the head back in the crisper drawer for next time. The stuff stays fresh forever and adds needed crunch to meals or can be cooked down if needed too. So versatile and no broccoli or cauliflower has that kind of shelf life.