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Rhubarb pie - halve the sugar & don't use that wimpy pink stuff that's forced in greenhouses, get the big old fat green stalks about an inch thick that grow naturally, for a much stronger hit. If that's not enough, try adding sloe berries… or just eat the rhubarb raw, or dipped in lemon & vinegar. Ahh… childhood. We used to grow it in the back ...


3

You'll probably never be able to divorce the problems with beef from what you love about it. The suggestions below may help, but in general "replacing" beef is probably more work than just eating other stuff. If you find that nothing quite romances your tastebuds the way beef does, try tripling the amount of garlic, cumin, soy-sauce or whatever other spaces ...


3

If you are loving cows in particular, because they are nice and give us milk, you could substitute some other hooved animal. I cannot really tell the difference between farmed bison and beef. You can get bison meat in a lot of grocery stores now. Venison or elk can be ordered from specialty groceries and also have that serious meat taste. Or maybe you ...


3

According to Putting Foods By, 25th ed. (1982), you can fill tomato jars with just hot boiled tomato juice rather than requiring additional acid, and then pressure-can them: 10lbs pressure / 40 minutes for skinned whole tomatoes 10lbs pressure / 15 minutes for sliced or diced tomatoes ... with some adjustments depending on jar size. However, their ...


3

Cream itself is a colloid made up of butterfat & water. That colloid is uniquely suited to have the air incorporated to create whipped cream. The chemistry of whipping cream is more complex than just "fat + air = whipped cream". If you're trying to whip olive oil or lard into "whipped cream" then each fat will have some unique additional steps to make ...


2

Regarding the differences in apparently like creams, the first thing that comes to mind for me is pasteurization. Pasteurized cream will whip better and taste better than ultra-pasteurized cream. From the Milwaukee Journal Sentinel: There are two types of heavy whipping cream available at most supermarkets: pasteurized and ultra-pasteurized. The two ...


2

I am girding my loins to try making bitter melon tonight. I have 2 I bought this Saturday at the farmers market. https://en.wikipedia.org/wiki/Momordica_charantia In Chinese cuisine, bitter melon (苦瓜, pinyin: kǔguā, POJ: khó͘-koe) is valued for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, dim sum, and herbal teas (...


1

I just want to add an important instance in which dumplings that float may not yet be cooked: frozen dumplings. There are plenty of instances I’ve actually encountered in which the dumpling floats because the shell is cooked but the filling isn’t because they’d come from right out the freezer. Ostensibly if you had even a room temp dumpling but that had a ...


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