Note to self... (and a public service announcement)
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springlering62 wrote: »When frying chicken, do not confuse powdered sugar for flour.
Hmmm... candied chicken... actually sounds good to me....Amazon third party liquid sucralose comes in the same type of clear squeeze bottle I use for mixing down 99.99% electronics cleaner into ~70% hand sanitizer. And both are clear liquids...
Welcome back @PAV8888 .... the "legend" has returned 🤟4 -
Here's one from April. When chopping very hot chilies don't think: hey, I'm getting good at this chopping and then cut yourself into the finger with the knife that just got the whetstone treatment.
In my case I cursed, went to the hall where my first aid box is, looked at cut and saw what looked like a clean cut through finger nail and bottom of finger, got dizzy before I could get my bandaging stuff out. Tried again a moment later. Rinse and repeat a few more times. Then phoned GP who advised I should come by if I manage. Kitchen paper towel around finger (did I mention I cut chilies?), finger behind my back (you can't see what you can't see), and went across road to GP and freely distributed quite a bit of blood there. It took 5 days before I could take the bandage off without feeling too queazy. Yikes! It's just a finger cut; seen much worse. I think there's a switch in the brain that goes between: "bike accident - oh, I can see my knee cap! That's super fascinating" or "can I watch along during my abdominal surgery" and "Finger cut - now faint!"5 -
Baking powder vs baking soda - as a kid I don't know how many recipes I screwed up.4
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just_Tomek wrote: »When you wake up in the morning and go to brush your teeth half asleep, make sure that tube of toothpaste, is in fact toothpaste. That did not feel good, not at all.
Now you gotta tell us what it was? It was Preparation H, wasn't it?!? :laugh:4 -
Shake your almond milk BEFORE taking the cap off.12
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RelCanonical wrote: »Shake your almond milk BEFORE taking the cap off.
Or make sure your shaker bottle cap is closed tight...4 -
quiksylver296 wrote: »Baking powder vs baking soda - as a kid I don't know how many recipes I screwed up.
What is the difference? I only know baking powder but saw soda in the uk1 -
quiksylver296 wrote: »Baking powder vs baking soda - as a kid I don't know how many recipes I screwed up.
What is the difference? I only know baking powder but saw soda in the uk
I’m not even sure, but mixing them up in a recipe is disastrous. Blech!0 -
quiksylver296 wrote: »Baking powder vs baking soda - as a kid I don't know how many recipes I screwed up.
What is the difference? I only know baking powder but saw soda in the uk
Baking soda is Sodium Bicarbonate (alkaline/base) - it needs an acid in order for it to make the bubbles that lighten up quick breads or whatever. Acid can be buttermilk, yogurt, citrus juice, vinegar . . . .
Baking powder is a mixture of a weak acid and something alkaline/base (usually a carbonate or bicarbonate), plus usually something to stabilize it, maybe cornstarch, so it doesn't bubble prematurely. Just adding a liquid will make it create the bubbles that are necessary for lightening up baked goods.
I'm not sure what disaster happens when you use baking powder instead of soda (seems like that might work, except that you might get some weird flat taste from the excess bicarbonate? If you use baking soda when you need baking powder, i.e., in a recipe without sufficent acid to cause the bubble-creating chemical reaction, the baked good product won't rise or have the right texture.4 -
Another note to self (and these have all been great, by the way) that doesn’t necessarily have anything to do with a cooking mistake but is still very important to remember... do NOT use your cheat meal on a half order of nachos bell grande from Taco Bell. I have felt sick as a dog since yesterday. Dear God, what was I thinking??2
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How about a gym note to self?!?
Don't load a 25 plate on one side of the bar, and a 35 plate on the other side. That's a surprise when you go to bench press it! :laugh:9 -
just_Tomek wrote: »quiksylver296 wrote: »How about a gym note to self?!?
Don't load a 25 plate on one side of the bar, and a 35 plate on the other side. That's a surprise when you go to bench press it! :laugh:
Trust me its much worse when you squat lol
You think I haven't done that, too?!?2 -
Another contact lens tip...mess with your contacts before brushing your teeth. Can anyone say, ‘minty fresh eyeballs’?3
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If you’re going to turn on a stove burner and walk away for a bit, make sure you’ve turned on the correct burner—the one with the pot of water, not the one with the empty pan.
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lightenup2016 wrote: »If you’re going to turn on a stove burner and walk away for a bit, make sure you’ve turned on the correct burner—the one with the pot of water, not the one with the empty pan.
I've done that!0 -
just_Tomek wrote: »When you wake up in the morning and go to brush your teeth half asleep, make sure that tube of toothpaste, is in fact toothpaste. That did not feel good, not at all.
Making the same mistake I discovered that the active ingredient in my wife's Heel Balm was very obviously urea.2 -
ladyreva78 wrote: »Cinnamon sugar chicken anyone?
B'stilla or Pastilla or any of several other spellings is a sweet and savory Morrocan or North African meat or seafood pie, frequently made (in the US, anyway) with chicken, cinnamon and sugar. It's totally yummy!!
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Never trust a whole spaghetti squash in the microwave, no matter how many holes you pierce it with. If it explodes and blows the door of the microwave open, it will do what a spaghetti squash does all over the room. Just the voice of experience speaking.4
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quiksylver296 wrote: »Baking powder vs baking soda - as a kid I don't know how many recipes I screwed up.
What is the difference? I only know baking powder but saw soda in the uk
Baking soda is Sodium Bicarbonate (alkaline/base) - it needs an acid in order for it to make the bubbles that lighten up quick breads or whatever. Acid can be buttermilk, yogurt, citrus juice, vinegar . . . .
Baking powder is a mixture of a weak acid and something alkaline/base (usually a carbonate or bicarbonate), plus usually something to stabilize it, maybe cornstarch, so it doesn't bubble prematurely. Just adding a liquid will make it create the bubbles that are necessary for lightening up baked goods.
I'm not sure what disaster happens when you use baking powder instead of soda (seems like that might work, except that you might get some weird flat taste from the excess bicarbonate? If you use baking soda when you need baking powder, i.e., in a recipe without sufficent acid to cause the bubble-creating chemical reaction, the baked good product won't rise or have the right texture.
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I work at a historic site where our volunteers cook on a wood stove. One new person used baking soda instead of baking powder in a biscuit recipe. They looked beautiful, but didn't taste very good to me. Hoping for the best, and not wanting to hurt her feelings, I let them sit out for sampling by visitors until I saw a woman retching into the garbage can after biting into one!2
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