Ask me anything.
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Nikon
FAKKU Old Guard
Minsc wrote...
How do I stop my addiction with sugar-based products?I've found success with cutting them out cold-turkey. If that doesn't work for you I'd suggest eating things with narutal sugars in them like fruits.
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I have a specific question. As a college student, I lack money for expensive ingredients, so other than Sesame oil, which is rather pricey, what do you think is the best oil for stir frying thing asian style?
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Nikon
FAKKU Old Guard
WhiteLion wrote...
I have a specific question. As a college student, I lack money for expensive ingredients, so other than Sesame oil, which is rather pricey, what do you think is the best oil for stir frying thing asian style?Both vegetable oil and peanut oil have high smoke points so those are ideal for stir-fry. I'd recommend using sesame oil sparingly, and mostly just for flavor.
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Nikon wrote...
WhiteLion wrote...
I have a specific question. As a college student, I lack money for expensive ingredients, so other than Sesame oil, which is rather pricey, what do you think is the best oil for stir frying thing asian style?Both vegetable oil and peanut oil have high smoke points so those are ideal for stir-fry. I'd recommend using sesame oil sparingly, and mostly just for flavor.
I'd like to add on to that a little, I know this is supposed to be your thread but forgive me this time. Vegetable oil is nice and cheap, but sometimes low quality veggie oil can add a crappy taste, although it shouldn't be too noticeable in most stir fry.
Hopefully you aren't using so much oil in your stir frying that you need to buy it often, it seems like a lot of people use considerably more then needed.
Health-wise, I think olive oil is supposed to be a bit better, but I may be wrong.
And yeah, as Nikon mentioned, sesame oil should be used just for flavoring, it's much too expensive and strong tasting to be used for typical oil uses.
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Health-wise, I think olive oil is supposed to be a bit better, but I may be wrong.
And yeah, as Nikon mentioned, sesame oil should be used just for flavoring, it's much too expensive and strong tasting to be used for typical oil uses.
And yeah, as Nikon mentioned, sesame oil should be used just for flavoring, it's much too expensive and strong tasting to be used for typical oil uses.
I don't like the flavor that olive oil leaves, at least in asian cooking. It's great for Italian and such though. Olive oil is actually fairly expensive too.
Sitr frying really requires very little oil. My dad uses sesame oil in his stir frying alot, and it really makes it noticably better.
When trying to pan fry something, which would require significantly more oil, I would definitely use vegetable or canola oil or something along those lines.
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I'm gona tell u guys what made the best tasting cheesecake i have ever had in my life taste so damn good... use "Digestive" cracker/coockies for the bottom and the rim (if u make cheesecake with a rim)... BTW cheesecake with a rim tastes much better than cheesecake without a rim...
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madman4hentai wrote...
I'm gona tell u guys what made the best tasting cheesecake i have ever had in my life taste so damn good... use "Digestive" cracker/coockies for the bottom and the rim (if u make cheesecake with a rim)... BTW cheesecake with a rim tastes much better than cheesecake without a rim...Hmm, sounds kinda odd to me. I think I'll stick to making it with a crushed graham cracker bottom. As a side note, pre-made generic cherry pie filling as a topping makes for a very tasty cheesecake.
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lurking wrote...
madman4hentai wrote...
I'm gona tell u guys what made the best tasting cheesecake i have ever had in my life taste so damn good... use "Digestive" cracker/coockies for the bottom and the rim (if u make cheesecake with a rim)... BTW cheesecake with a rim tastes much better than cheesecake without a rim...Hmm, sounds kinda odd to me. I think I'll stick to making it with a crushed graham cracker bottom. As a side note, pre-made generic cherry pie filling as a topping makes for a very tasty cheesecake.
Never thought I'd here someone actually sing the song of praise towards store-brands.
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Noutakun wrote...
lurking wrote...
Hmm, sounds kinda odd to me. I think I'll stick to making it with a crushed graham cracker bottom. As a side note, pre-made generic cherry pie filling as a topping makes for a very tasty cheesecake.
Never thought I'd here someone actually sing the song of praise towards store-brands.
Well a lot of store brand items are just as good as name brand, even better in some cases. In the case of the cherry pie filling, it doesn't seem to make any difference if you shell out the extra money for name brand. As a side note, I tend to make most things from scratch, but there are some things that work pretty well pre-made. I do make the rest of the cheese cake from scratch, it's just the cherry pie filling used as topping that isn't from scratch.
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This is not related to cheesecake, but I had a general question.
What happens when you make a dish that requires milk without the milk?
Say some basic french toast: eggs, a little salt+sugar, and a cup of milk, mix that together and dip the bread in. Does this produce much worse results without milk? I don't seem to understand the reasons why milk is added to a lot of mixes.
What happens when you make a dish that requires milk without the milk?
Say some basic french toast: eggs, a little salt+sugar, and a cup of milk, mix that together and dip the bread in. Does this produce much worse results without milk? I don't seem to understand the reasons why milk is added to a lot of mixes.
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syl3 wrote...
whats your fav. snack food and how do you make it lol!I have never heard of laughing snacks before...
