No.1167703
File: 1715181091138.png (1.11 MB, 1920x1080, 16:9, Maybe you would like some ….png) ImgOps Google
ahhh cuisineart... the art... of cuisine.
perhaps this is the place one may talk about such cuisineart! but if only, there are not more cuisineartists, to food about from.
No.1167704
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No.1167705
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>>1167703The company? They're ok.
No.1167709
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I prefer cuisinentertainment
No.1167710
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my parents told me i should have gone into cuisineSTEM and get a cuisineMD
but nah, i went cuisineart and now i work at cuisineMcDonald's
No.1167712
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>>1167703I only have a blender, not a Cuisinart food processor.
No.1167713
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I ruin cuisine as much as I ruin about everything else.
Which is to say, I ruin it.
No.1167717
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When I was a kid, I thought it was
QueezyMart
No.1167720
>>1167719Eyoooooo
Now you can get queasy AND go bankrupt (7-11 is way too fucking expensive here)
No.1167721
>>1167720All food is now.
Soon I will resort to discount 99¢ meat
No.1167724
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>>1167718>>1167719lmao
I don't think I've ever eaten anything from a 7-11 that didn't hurt my stomach
except for the slushies
No.1167725
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:
>>1167724
What slushy flavor do you get?
Also have you ever seen someone clean the machine?
No.1167851
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>>1167725Only ever at one station have I seen someone cleaning the machine and that was because I had to stop and get gas at like 1 AM
There is this new flavor I've been seeing called pinapple mango that is dangerously addicting. Now that things are starting to heat up around here again, I might have to swing by and grab one soon.
No.1167856
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>>1167855Convenience tax is a hell of a thing. Huge money maker, especially in places populated by the impatient and/or time restricted.
No.1167863
>>1167856Here they are just almost always at train stations.
So it's very like "it's butts AM and you're headed home and you haven't had any food for six hours. Better pay five dollars for a shitty pig in a blanket."
No.1167869
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>>1167863>five dollars for a shitty pig in a blanketThat is a steep price to pay for something like that. I'd rather go hungry at that rate.
No.1167871
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Going to make french onion soup tomorrow.
No.1167872
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>>1167871Make your own broth?
No.1167873
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>>1167872Butcher sells bones now, going to try my hand.
No.1167874
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>>1167873Roast your bones with half of your trinity, and add that to the other half with filtered water.
Low flame 8 to 12 hours.
Strain, on a low flame or med if you watch it, Reduce by half, refrigerate, skim the fat that congeales and now you have demi.
No.1167875
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i made eggs today!!
No.1167882
File: 1715310376880.png (36.69 KB, 412x382, 206:191, I have no idea.png) ImgOps Google
>>1167875Unusual for a human male, but good job.
No.1167888
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>>1167875Trivia; I'm allergic to eggs.
As you can imagine this makes food shopping rather interesting
No.1167889
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>>1167888What do you use as a substitute out of curiosity? My brother has a mild allergy to eggs and I could use some pointers to help him.
No.1167892
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>>1167889>>1167888Egg substitutes vary based on use case.
Applesauce, mashed bananas, and flax eggs are the ones I use in baking. They require some baker's math to adjust the ratios.
Rule of thumb for conversions:
1 large egg:1/4 cup apple sauce or banana.
Flax egg is a 1:1
Flax egg;
1 tablespoon flaxseed meal
2.5 tablespoon water.
There are also liquid egg replacers like Just Egg.
Really it just depends on your use case, and your other ingredients. Knowing how your egg is being used is important. For example is eggs are the main leavening agent then you would use 1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda to equal one large egg.
If you have other agents then you would use apple sauce or banana as a binder. Pumpkin puree and the like do the same.
In a real hard spot carbonated water works as well if your goal is only to bind and add moisture.
No.1167894
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>>1167892I have to wonder, when you use applesauce / banana as a replacement for egg, doesn't that absolutely change taste / texture for the dish?
No.1167895
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>>1167894Well, yeah, they have their own flavors that will be imparted into whatever you are making.
Same way if you use coconut milk or cream as a replacer for dairy.
Texture is more a game of how the eggs are being used, leaving or binder, and how you work your dry ingredients.
Over and under mixing lead to drastically different textures.
It's why I said you need to play with ratios to get your desired results.
No.1167897
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>>1167874Danke. Won't be today but will be ready tomorrow.
No.1167927
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>>1167892>>1167895This is all very useful, thank you! I knew about the applesauce thing, but not about the rest. I'll see if my brother likes the taste of the liquid egg replacers with his breakfast or if we'll have to cut out eggs for breakfast altogether.
I do remember hearing something awhile back that it was possible to be allergic to white eggs but not brown eggs. Not sure how true that is, but I might try that and see how he handles it.
No.1167930
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>>1167927Scrambled tofu is yummy if you want to have something for breakfast.
It might be the diet of the hen itself that is the issue as cheaper eggs tend to come from hens that are not well cared for and maybe something is based along but all research shows minor differences at all in white and brown eggs.
No.1167931
I made...well, you'd probably call it an omelette, but it's made in the oven and we call it "Egg cake" here, but whatevs
Eggs, paprika, salt, pepper and a bit of milk mixed up, poured over some sausage bits, onion, leek and red peppers, bit o cheese on top and then in the oven for a while.
Yummu stuffs.
No.1167932
>>1167931Quiche if pie dough
Frittata if not.
No.1167933
>>1167932No dough involved. Just the egg mix poured over the rest of the ingredients, then put in the oven for a while.
So I guess Frittata, but nobody here would call it that. Just "æggekage" for us.
