What did you accomplish today?
- Thread starter 420God
- Start date
raratt
Well-Known Member
Replaced the thermostat on the freezer, it turns off now. Fingers crossed. Sprayed the last two girls I didn't get to yesterday, my back has been kicking my ass recently. Tri tip for dinner, either grilled or I might throw it on the smoker and just use charcoal with some type of grilled potatoes.Tomatoes and zucchini from the garden on the side. Grandkids came over last night., Eldest will be 9 on Mon, at least she still sits and snuggles with Pop Pop.
DustyDuke
Well-Known Member
I wasn’t saying you were wrong bro I didn’t see your post
Metasynth
Well-Known Member
No worries, I’m just a stickler for ingredients. Heck, I love bacon, pork, and ham. All from a pig, but still all very different based of how they were processed.
Food was my life for over a decade, I’m just on hiatus currently before I get back into the kitchen professionally.
Grandpapy
Well-Known Member
Will they act the same in a cake?
DustyDuke
Well-Known Member
I started my chef’s apprenticeship at 15 got out when I was 23 !!! I love working in the kitchen, I hated not seeing family and friends. That why I started in construction plus the money. I miss the rush of service
lokie
Well-Known Member
SSGrower
Well-Known Member
Batter tastes more choclatey with slightly less 4 rounded vs. 4 heaping Tbsp.
Bacon for the win. (Not Canadian ham).
Metasynth
Well-Known Member
For all intensive purposes, yeah. Slightly different flavor, but shouldn’t affect the baking process or structure of the crumb
Metasynth
Well-Known Member
Well, I guess that entirely depends on the type of shrimp. For instance, Argentinean pink shrimp, wild caught in Antarctic waters, will taste differently than tiger shrimp from Southeast Asia or white gulf shrimp. I need a more specific question? The textures and flavors will differ slightly from species to species, as more importantly, from location to location. Not a huge fan of farmed shrimp though in general. They have TOO mild of a flavor for me personallyWhat are your thoughts on shrimp?
#ihavethemunchies
SSGrower
Well-Known Member
I think I have been over leavening if there is such a thing, less baking soda this time 1 1/4 tsp might be the sweet spot.
Why is there a bubble in the fat end of the egg? Found a trick today when separating egg white, have fat end of egg down (the side with the air bubble) so more white on first crack, then separate the rest.
Why is there a bubble in the fat end of the egg? Found a trick today when separating egg white, have fat end of egg down (the side with the air bubble) so more white on first crack, then separate the rest.
Metasynth
Well-Known Member
Prawns and shrimp are actually different. Different gills, and a different leg structure as well. And different flavor
Metasynth
Well-Known Member
After layed, as an egg cools, the liquid inside contracts more than the rigid shell, and it creates an air pocket.
The purpose is to provide the chick with oxygen when it’s ready to start breathing. In fact, the build of carbon dioxide from its breathing is what triggers a chick to hatch
lokie
Well-Known Member
Yabby
Prawn
Crawdad
Shrimp
The same but different.
Each are good but can not beat a mess of Moreton Bay bugs.
SSGrower
Well-Known Member
My take away at this point would be the Cacao is best left for flavoring smoothies unless any of the enzymes survive the baking process.
Metasynth
Well-Known Member
That’s a pretty good assumption
Metasynth
Well-Known Member
Some are and some aren’t. Not all shrimp are created equal
But yeah, you could substitute one for the other in most recipes as long as they’re around the same size
DustyDuke
Well-Known Member
Moreton bay bug is where it’s at!!Yabby
Prawn
Crawdad
Shrimp
The same but different.
Each are good but can not beat a mess of Moreton Bay bugs.