ᐅ Kitchen Appliances – Stove, Oven, Microwave, and Everything You Need!
Created on: 28 Sep 2018 11:06
A
Anoxio
So, I'm starting a new topic here to avoid overloading the house pictures thread.
I find the sliding doors for ovens quite interesting – but do they really offer any added value? I was also surprised to read that ovens now seem to be adopting a feature I dislike in microwaves: instead of setting temperature and possibly time, you input the "dimensions" of the food?! What is that supposed to achieve?! Personally, I think it’s terrible.
I find the sliding doors for ovens quite interesting – but do they really offer any added value? I was also surprised to read that ovens now seem to be adopting a feature I dislike in microwaves: instead of setting temperature and possibly time, you input the "dimensions" of the food?! What is that supposed to achieve?! Personally, I think it’s terrible.
But there are some really great dressing recipes that are also super easy. I usually make a larger batch and bottle it. That way, you always have some ready.
I find it funny that so many people here have that spiral thing—I always thought it was just a gimmick.
I’ve also driven the Tupperware lady crazy. Everyone is excited and spends a fortune on all these unnecessary containers, but I’ve questioned it five times and don’t see the point. They don’t make much money off me :P
I find it funny that so many people here have that spiral thing—I always thought it was just a gimmick.
I’ve also driven the Tupperware lady crazy. Everyone is excited and spends a fortune on all these unnecessary containers, but I’ve questioned it five times and don’t see the point. They don’t make much money off me :P
I have a handwritten book from my grandmother dating back to the war years, and from her cousin, the cookbooks from the 1930s from the domestic science school.
Zemede is my favorite dish. It’s best cooked in my great-grandmother’s old pot. My mother won’t let it go.
Grandma cooked largely by intuition. Bread dough and pasta dough by consistency.
I can’t replicate her nut braid. There is no recipe.
Zemede is my favorite dish. It’s best cooked in my great-grandmother’s old pot. My mother won’t let it go.
Grandma cooked largely by intuition. Bread dough and pasta dough by consistency.
I can’t replicate her nut braid. There is no recipe.
chand1986 schrieb:
Dear Müllerin, [...]
By the way, this "bland" sensation comes from not stimulating all the receptors on the tongue. Some don't detect sugar, because what is sugar doing in the acidic vinegar? Some simply not enough salt. But it is exactly the triangle of sour, sweet, and salty that creates the "yum factor."Thank you very much, I will give it a try.
I always add salty and sweet, so I put a bit of salt in pancake batter and sugar in salad dressing as well. But I will try using more salt.
Nordlys schrieb:
That’s why kale with sugar, even on the fried potatoes! Kale especially needs good sausage in it, one dissolved and the rest heated inside. For that umami flavor. Food tastes really good when all five taste elements are included. But yes, sugar on the potatoes. I’m from southern Germany, so I can freely mix regional kale recipes.